| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Cajun | D/g, Cajun, Soup, Beans, Boat | 6 | Servings |
INGREDIENTS
| 1/2 | c | Black eyed peas |
| 3 | c | Chicken broth |
| 1 | c | Water |
| 1/4 | ts | Crushed red pepper |
| 1 | Garlic; clove;finely chopped | |
| 1/2 | lb | Ham; hunk; cubed |
| 1/2 | c | Onion; chopped |
| 1/4 | c | Rice, uncooked |
| 1/2 | c | Green Pepper; chopped |
| 1/4 | ts | Pepper; black or white |
| 1 | ts | Celery seed |
| 2 | c | Collard Greens Fresh; finely |
| Chopped | ||
| 1 | c | V-8 |
| 2 | Chicken bouillon cubes |
INSTRUCTIONS
Serves 4 - can be doubled easily Heat peas and water and broth to boiling in large sauce pan or dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Do not drain. Stir in crushed red pepper, garlic and ham. Heat to boiling, reduce heat. Cover and simmer 1 hour to 1 hour 30 minutes or until peas are tender. (Do not boil or peas will burst) Stir in rice, onions, bell pepper, pepper, celery seed, one cup V-8, and 2 chicken bouillon cubes. Cover and simmer about 25 minutes, stirring occasionally. Cut stems out of center of collard green leaves. Slice and chop in match size strips. Stir in collard greens, simmer until heated through. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50 Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 07:24:15 -0500 From: netdir@cyberspc.mb.ca (S.Pickell)
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