Name: Skillet Hoppin' John
Ingredients: 1 Strip of bacon, finely diced; 1 md Onion, finely diced; 2 sm Ribs of celery, finely diced; 1/2 Small red and green bell pepper, finely diced; 1 tb Seasoned rice wine vinegar; 2 cn (15-16 oz. each) blacke-eyed peas, rinsed and drained; 1/4 c Whipping cream; Salt, ground red pepper to taste; 1/4 c Minced fresh cilantro

CATEGORY	CUISINE	TAG	YIELD
Dairy	Chicago		1	Servings

INGREDIENTS

1		Strip of bacon, finely diced
1	md	Onion, finely diced
2	sm	Ribs of celery, finely diced
1/2		Small red and green bell pepper, finely diced
1	tb	Seasoned rice wine vinegar
2	cn	(15-16 oz. each) blacke-eyed peas, rinsed and drained
1/4	c	Whipping cream
		Salt, ground red pepper to taste
1/4	c	Minced fresh cilantro

INSTRUCTIONS

I know it's a little late for this dish, but I made it for dinner last
night and it was delicious. It was published in the Chicago Tribune a
couple of weeks ago.
Cook bacon and onion in large non-stick skillet until onion begins to
soften, 3-4 minutes. Add celery and bell peppers. Cook over medium-high
heat, stirring often, until vegetables begin to brown at edges, 5-6
minutes.
Pour in vinegar, cook for several seconds, then add peas; heat briefly. Add
cream and reduce heat to low. Simmer gently 2 to 3 minutes to thicken. Add
salt and red pepper to taste. Remove from heat, stir in cilantro and serve.
It made 2 big servings.
NOTE: I used 2 Morningstar Farms breakfast strips instead of bacon and
sauteed that with the onions in canola oil.
Posted to EAT-L Digest 06 Jan 97
From:    Cheryl Mainard <cmainard@ARTIC.EDU>
Date:    Tue, 7 Jan 1997 11:07:29 -0500

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