MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Pigs' Tails and Lima Beans
  Categories: Pork, Ceideburg 2
       Yield: 8 servings
      12    Pigs' tails, cut in 2-inch
       1 lb Dried lima beans, washed
            -and soaked overnight
       1    Onion, sliced
       1    Clove garlic, finely chopped
       2    Bell peppers, sliced
     1/2 ts Dry mustard
       1    Whole dried red chili
     1/4 c  Chopped parsley
            Salt and freshly ground
            -pepper to taste
   Prepare pigs' tails according to Step I in the basic instructions.
   Place in a pot and cover with water; simmer for 1/2 hour, skimming to
   remove any scum.  Add all other ingredients.  Cook for another 1 to 1
   1/2 hours until tender.
   Serves 8.
   Variations:  Pigs' ears, snouts and feet may be substituted for the
   pigs' tails; just prepare particular meats according to basic
   instructions for cleaning.
   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.