| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Black-eyed peas; dried |
| 1 |
|
Piece skin from smoked ham or- |
| 2 |
oz |
Slab bacon; diced |
| 1/4 |
c |
Pork rib drippings or fried chicken drippings or bacon drippings |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Black pepper; ground |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
From: Altaira2@aol.com
Date: Sun, 21 Apr 1996 23:08:21 -0400
Recipe By: Sylvia Woods
1) Pick over the peas to remove stones and dirt. Rinse the peas well and
soak them in cold water for 20 minutes. Drain well. 2) Combine the peas and
the remaining ingredients in a large pot. Pour in enough cold water to
cover the peas by 1 inch. Heat to simmering and cook, covered, until the
peas are tender but not mushy, about 1 1/2 hours. Keep an eye on the peas
while they are cooking and add more water to keep them covered if
necessary.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #53
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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