Wash pea hulls thoroughly.
Boil in water until juice is purple-red. Strain juice; measure juice into 8 to 10-quart saucepan.
Add Sure-Jell.
Bring to a boil.
Add all of sugar at one time; stir until sugar dissolves.
Return to a rolling boil. Cook, stirring constantly, for 2 minutes.
Remove from heat; skim off foam.
Pour into sterilized jars.
After shelling peas, wash about 3 gallons of the hulls in 2 to 3 different waters.
Place in large kettle and cover with water. Bring to a boil and boil for about 20 minutes.
Strain liquid from hulls.
In a large pan, measure liquid.
Add Sure-Jell. Stir until dissolved.
Add sugar.
Bring this to a full rolling boil and boil about 15 minutes.
Remove from heat.
Let stand about 5 minutes.
Skim and pour in hot jars and seal.
Place the purple hull peas into a large pot and cover with water. Bring to a boil over high heat, add okra if using and boil for 2 minutes, stirring twice. Reduce heat to medium-low, add the bacon, sugar, baking soda, salt, and pepper. Cover and simmer until tender, 1 1/2 to 2 hours.
Well Rinse the Purple Hull Peas -I put mine in a colander in a bowl and fill with cold water and rinse several times until I can see when the water is clear.
Fill a Three Quart Sauce Pan half way with water - about 6 Cups.
Place on High Heat.
Add Salt, Olive Oil, and Sugar.
Bring to a rolling boil.
Add Peas.
Bring the water back to a rolling boil.
Then turn the heat down Med-Low.
Wait until they Simmer.
Then Cover and Simmer for 90 minutes.
In casserole dish, layer 2 cups peas, tomatoes, onion, bell peppers and salt and pepper to taste. REPEAT LAYERS. Sprinkle Parmesan cheese on top. Place 6 slices of bacon on top of cheese and bake until bacon is done and onions are tender. You may need to place under broiler to get bacon crispy.
Brown sausage and onions in a medium skillet.
In a large bowl, combine the cornmeal and all other dry ingredients and mix well.
In a small bowl, beat the eggs, buttermilk and oil together, then add the wet mixture to the dry ingredients.
To this mixture, in the large bowl, add the cooked sausage and onions and stir well.
Then, add the remaining ingredients and mix well.
Pour this into a 13 X 9 inch, lightly greased, baking dish and bake at 350\u00b0F degrees for 50-55 minutes.
If you would like, sprinkle a little more cheese ...
Rinse pea hulls. Fill a large Dutch oven (do not use cast iron) with hulls and enough water to make hulls float. Bring to a boil; boil for 45 minutes. Strain juice. Bring 4 c. juice to a boil. Add Sure Jell; bring to a boil again. Add sugar and stir until it returns to a boil; cook 15 minutes. Remove from heat; skim top. Pour into sterile jars and seal. Makes about 3 1/2 pints.
Drain and rinse canned peas.
Chop vegetables.
Mix all ingredients well.
Serves 8.
Rinse and drain the purple hull peas.
Clean seeds from jalapeno and dice.
Seed and dice all other ingredients and mix in bowl.
Salt and pepper.
Squeeze the juice of 1 lemon over it; mix.
Add cooking oil.
Boil
hulls
from peas until tender, then strain juice. Mix juice with Sure-Jell and bring to boil.
Add sugar.
Bring to boil
again and boil 15 minutes.
Set aside for 5 minutes. Skim. Pour into jars.
Seal as desired.
r dutch oven, bring the purple hull peas to a boil for
Cover with water & bring Purple Hull Peas to a boil for
In a medium sauce pan, saute bacon for 2 minutes to release fat, then add onion and jalapeno. Continue to saute over medium heat until onions are caramelized and bacon is browned. To reduce calories, can pour off any rendered fat.
Add peas and just enough chicken stock to cover the peas.
Add smoked salt and fresh pepper to taste.Cover pan and simmer gently until peas are tender, 15 to 20 minutes.
Taste and adjust seasonings. Serve and enjoy!
Crumble corn bread in bottom of casserole dish.
Layer with purple hull or other peas, onions, tomatoes, bell pepper and Cheddar cheese.
Repeat process.
Top with 1 cup or less mayonnaise.
Sprinkle 1/2 cup grated Cheddar on top.
Refrigerate several hours or until next day.
Cover pea hulls with water and cook until dark; strain juice. Use 6 cups of the juice.
Bring juice to a boil and add Sure-Jell. After it comes to a rolling boil, add sugar; stir well.
Let mixture come to a rolling boil for 15 minutes; set aside for 5 minutes.
Skim, pour into jars and seal.
o pot.
Add diced purple top turnips to pot.
Cream the peas, then add flour and sausage.
Mix well. Dip by spoonfuls. Fry in oil.
Combine peas, pimientos and purple onion in a bowl; toss gently. Combine vinegar and remaining ingredients. Stir well and pour over pea mixture. Cover and chill at least 3 hours.
This recipe tastes best if prepared at least a couple of hours ahead of serving time.
Pour baby peas into bowl large enough to allow mixing of other ingredients.
Cook bacon until crisp, then crumble to fairly small bits.
Chop onion finely.
When peas are unfrozen but still quite cold, add onion and bacon.
Add enough mayonnaise to suit your taste.
Add salt and pepper.
e \"Chinese sweet sauce\": the recipe nor book do not give