| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Vegetable | 8 | Servings | |
INGREDIENTS
| 1 | c | Dried black eyed peas |
| 1 | ts | Salt |
| 1 | md | Onion; diced |
| 1 | Ham hock -or- | |
| 2 | oz | Salt pork; diced |
| 1/4 | ts | Pepper |
| 1 | ds | Cayene |
| 1 | c | Raw long grain rice |
| 1 | tb | Butter |
INSTRUCTIONS
This recipe from volume 19 of the Women's Day encyclopedia of cooking 1979 edition. Pick over and wash peas. Soak overnight in 3 cups of water. The next day, drain, measure water, and add enough to make 3 cups. Add soaked peas along with salt, onion and ham hock. Cover and bring to a boiling point, and simmer about 1 1/4 hours, or until peas are tender and only a small amount of liquid is left. Pick meat form ham hock if one is i used. Discard ham bone, and add meat to peas, along with pepper and cayene. Cook rice according to package directions; add butter and mix lightly with the peas. Cook for 2 to 3 minutes for flavors to blend. Serve hot with corn bread. Makes 8 servings. [email protected] (MAGGIE GOODRICH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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