| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Cow peas, soaked overnight |
| 1/4 |
lb |
Salt pork or other seasoning |
|
|
meat |
| 1 |
c |
Uncooked rice |
| 3 |
T |
Bacon drippings |
INSTRUCTIONS
From: M. M. McBride, Encyclopedia of Cooking (1959)* HOPPIN' JOHN: A
dish of rice and peas, native to South Carolina. Boil the peas with
salt pork until tender, 1-1/2 to 2 hours, or 30 minutes in a pressure
cooker Add the peas and 3 cups of the water in which they were cooked
to rice and drippings. Cook over slow heat for 1 hour. Serves 6.
NOTE: Dried Black eyed peas or Crowder peas may be used. Posted to
recipelu-digest Volume 01 Number 503 by AsterBIu <AsterBIu@aol.com> on
Jan 12, 1998
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