Yield: 8 Servings
Measure | Ingredient |
---|---|
1 cup | Dried black eyed peas |
1 teaspoon | Salt |
1 medium | Onion; diced |
1 \N | Ham hock -or- |
2 ounces | Salt pork; diced |
¼ teaspoon | Pepper |
1 dash | Cayene |
1 cup | Raw long grain rice |
1 tablespoon | Butter |
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 1¼ 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@...
(MAGGIE GOODRICH)
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