MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chinese Pigs' Tail and Peanut Soup
  Categories: Chinese, Soups, Ceideburg 2
       Yield: 6 servings
  
       1 lb Pigs' tails
       1 c  Raw Virginia peanuts or
            -blanched almonds
       1 sl Fresh ginger root
       1 tb Choong toy (salted,
            -preserved turnip)
       1 ts Salt
     1/2 c  Chopped green onions, with
            -tops
  
   Clean and parboil pigs' tails according to Steps I and II in the basic
   instructions; cut in 2-inch lengths.  Return to the pot with 2 quarts
   fresh water and all the remaining ingredients except green onions.
   Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours.  Add
   the green onions just before serving.
   
   Serves 6 to 8.
   
   All these recipes are from “Innards and Other Variety Meats”.  Jana
   Allen and Margret Gin.  101 Productions.  San Francisco, 1974.
   
   Posted by Stephen Ceideberg; June 9 1992.
  
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