Today's recipe comes to me by way of my dear departed Granny Higgenbottom who studied for many years at the Cordon Bleu cooking academy in Gay Paree after leavin' her home in West Virginny.

GRANNY'S HOG JOWLS AND COLLARD GREENS IN SAUCE BLANC AVEC TRUFFLES ET BUERRE

1 lbs. hog jowls 2 cups collard greens 1 cup cream 1/2 cup chardonnay 1/4 cup flour 1/4 cup truffles, finely chopped 1/2 cup butter 1/4 cup chopped parsley 1/4 cup chopped taragon 1 tsp. salt

Chop up hog jowls and and collard greens and boil 'em until tender. In a separate pan you should have lightly browned the truffles. Mix them with the cream, flour, wine, parsley, taragon, salt, and heat until simmering. Pour over howl jowls and collard greens and serve with freshly squeezed lemon juice and a Chardonnay. Serves 4.

Collected by Bert Christensen
Toronto, Ontario

web site: http://bertc.com