St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Peas with Hog Jowl

1/2 lb (about a cup and some) black-eyed peas (dry)
1/2 lb smoked hog jowl (or a hock, cracked)
1 onion studded with 3 or 5 or 6 whole cloves
1 chile pepper
salt to taste
3 cups hot cooked rice (about a cup before cooking)

Soak peas overnight.
Cut hog jowl in thick slices and place it (or the hock) 
in a large sauce pan with onion studded with cloves, 
chile pepper and water about 2 inches deep.

simmer, covered for 30-40 minutes.

Drain the peas and add to the ham with enought hot water to
cover the whole mess by an inch (2.54 cm.) or so.

cover and boil for an hour, more or less.  Add water as
needed to keep the peas from turning into some sort of
wall board paste.  You want to keep them juicy.

If you've got a salty enough hog jowl, you won't need salt.
If not, salt to taste.  When the peas are tender clear through,
it's done.

Remove the onion.  For fancy, Grandmother used to put the
rice in a ring and spoon the peas into the middle.  I just mix
the whole mess in a bowl and serve it with the Pepper-Pear 
Relish relish and any other condiments I can grab.

Hot spoon bread and greens are required by the liturgical
conventions of the Dio. of Central Gulf Coast....

See ya'll New Year's.

- pax -
Andrew H. Auld; Lockport, NY