6 Cans of String Beans (4 regular string beans and 2 cans of French style string beans)
1 Pack of Neck Bones (not smoked)
1 container of College Inn Bold Stock (Mushroom Flavor)
3 Tablespoons of Great Value Garlic Powder
2 Tablespoons of Great Value Ground Cumin
1 ¼ Tablespoon of Great Value Black Pepper
½ Teaspoon of Great Value Curry Powder
½ Teaspoon of Great Value Creole Seasoning
½ Teaspoon of McCormick Ground Tumeric
7 Sprinkles of Supreme Tradition Garlic and Pepper
1 Tablespoon of Supreme Vanilla Flavoring
1 Teaspoon of Spice It Foods Thyme
4 Cubes of Clover Valley Chicken Bouillon
½ Stick of Imperial Margarine
1 can of whole potatoes
4 peeled potatoes (from Golden Sands Farm) diced and cut in quarters
1 pressure cooker 6 quart or a heavy Aluminum Pot from Gordon’s Food
The first
step is to wash the neckbones and place them in the pot. Fill the pot with water approximately ¾ full. Next, add the Mushroom Stock, and the other
ingredients and add the potatoes and string beans when the neck bones are
almost tender. When the meat begins to falls
off the bones and the potatoes are done but not cushy you are done.
