Date: Fri, 01 Jan 1999 From: Holly Mitchem To: anglican@stsams.org Subject: Black-eyed Peas Mine are simmering on the stove with garlic, onions, red pepper, Italian parsley, carrots, and chicken stock. To be served later with collard, kale, and red Swiss Chard, sautéed in olive oil and more garlic? Who else is cooking them? What's your recipe? Happy New Year to all! Holly ----------------------------- From: Elizabeth Plasket You've made me so homesick! Virginia is my home, but my husband moved us to Iowa last month, and I don't think they know what black-eyed peas are! Enjoy some for me today. Happy 1999! Elizabeth (new to St. Sam's) ----------------------------- From: Jon A. Egger Sister Holly asks: > > Who else is cooking them? What's your recipe? Brought mine into work last night. I use (horrors!) canned b-e'd-peas. Drain. Add one onion finely diced. Add 4-5 cloves garlic, coarsely diced. (More if you're like me...there's no such thing as too much garlic...) Add a little parsley. Add splash of vinegar and oil. Refrigerate. Yummy. brudder jon westmo ----------------------------- From: Roy Murphy I've never had Hopping John, but I'm cooking them right now from a recipe that I got off the list here in October, but it dosn't have any of the good stuff that's in yours. It really needs pepper and garlic and Italian Sausage badly. I fear that I will be disappointed. So, this year I will have the canonical Hopping John and next year I will strike out into my own territory. -- Roy Murphy ----------------------------- From: Matt Tracy >So, this year I will have the canonical Hopping John and next year >I will strike out into my own territory. Oh my, what are y'all doing to the poor blackeyed pea? You will take all the New Year's luck out of it. And stop with the hyphen. Spell checkers like it, but purists don't. Mutt Tracy Blackeyed Pea, TEXAS, ROT ------------------------------ From: Bob Hinds Holly, I wouldn't think of letting a New Year's go by without my Hoppin'john. I saute carrrots, celery, and onion in olive oil, then put in the black eyed peas with crumble tofu (I'm vegetarian....ground sausage would be good if I were not). Eat them with rice, collards, and corn bread. I'm not sure if my luck has been good, but am very superstitious about facing a year without hoppin'john. Bob Hinds ------------------------------ From: Roy Murphy Matt Tracy dixit: > Oh my, what are y'all doing to the poor blackeyed pea? You will take all > the New Year's luck out of it. Well, I didn't abuse it (much) this year. What does the canonical Black-eyed pea dish contain in the ROT? > And stop with the hyphen. Spell checkers like it, but purists don't. It's not a hyphen. It's an em dash. And the software puts in the one over my name. Harrumph! -- Roy Murphy ------------------------------ From: MEPalmero Mine are on the stove also along with the corned beef and cabbage! I cook them mostly plain with a little s&p and onion. Sometimes instead of that I cook them with lipton's onion soup which adds all of the above flavors. The first day they will be served plain with chow-chow. The second day, the will be mixed with rice cooked in the juice for hoppin' john!. Marilyn ------------------------------ From: BRobin << Who else is cooking them? What's your recipe? >> Hubby fixed them with Italian sausages and LOTS of other stuff. Being a Yankee, I only eat enough of them to qualify for the good luck. Barbara, who is trying to stay warm as the world around her in NW ARK is getting covered with ice and snow is predicted for tomorrow. -----------