I saw the recipe for Cracklin Bread that came from a magazine and thought you all might enjoy my specialty, Chittlin Pops. Buy a pound of chittlins (entrails) from your butcher. You may have to ask him for them as they are not always obviously available. Start the day before serving, as you will need to put the chittlins through a thorough cleaning process. I like to soak them in soapy water and rinse until the water runs clear with no bubbles. Be sure you get both outside and inside squeaky clean! Cut into 1" strips. Drain and dry thoroughly. You may have to pat the last of the water out with paper towels. Prepare a batter consisting of 1 egg, 1 cup of flour (any kind will do) and just enough milk to get the consistency needed to dip the chittlins. Heat the oil in your French frier until it is hot enough to fry French fried potatoes. One at a time, using a fork or tongs, dip the 1" pieces of chittlins into the batter, being sure to coat both inside and outside with batter, and pop them into the hot oil. You will have to work quickly, and may have to stop at different times to take out those pieces which are reaching peak golden brown, before finishing the whole batch. You just kind of get a rhythm going and it goes quickly. Drain on paper towels and use your favorite fillings to stuff these crispy little pops. I suggest cheese spread, peanut butter or sour cream or any variety of party dip that you choose. Finished, they look much like the snack called Combos, except Combos are hollow pretzels. Just be sure that the pops are cooled before filling and be sure to keep refrigerated afterwards. This is a great holiday treat to have on hand for holiday guests and you'll have to hide them from the kids. ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com