| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Dry black-eyed peas |
| 1/4 |
lb |
Salt pork |
| 1 |
|
Onion, studded with: |
| 2 |
|
Cloves -whole cloves |
|
|
Salt and pepper to taste |
| 2 |
T |
Grated lemon rind |
INSTRUCTIONS
The day before, place peas in a bowl, add salt pork; add water to
cover to depth of 1 inch. Let stand overnight. Next day, drain peas
and salt pork and put both in a large pot with 8 cups water. Add
onion, salt and pepper and bring to a boil. Simmer 2 hours or until
peas are tender. If necessary, add more water as peas cook to keep
from burning. When ready to serve, stir in lemon rind. About 6-8
servings. A ham bone may be cooked with peas in place of the salt
pork. ST. JOHNS KITCHEN HELENA, AR From the book <High Cotton
Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN
0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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