| 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.
GOODRICH@RAISINETS.DEN.MMC.COM
(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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