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1995-09-26
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Newsgroups: rec.food.recipes
From: goodrich@raisinets.den.mmc.com (Maggie Goodrich)
Subject: Hoppin' John
Message-ID: <9504060536.AA26445@raisinets>
Date: Mon, 10 Apr 1995 16:48:15 GMT
This recipe from volume 19 of the Women's Day encyclopedia of cooking
1979 edition.
Hoppin John
1 cp dried black eyed peas 1 tsp salt
1 med onion diced 1 ham hock or 2 oz salt
1/4 tsp pepper pork doced
dash cayene 1 cp raw long grain rice
1 Tbl butter
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, pnion 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.