Brown sausage in a little grease.
Add peas, salt, pepper and liquid smoke.
Boil for 1 1/2 hours on medium-high.
Pour water until is about 1-inch above peas.
Add water, as needed.
Let cook down last 15 minutes.
Bring about 6 cups water with boullion cubes to a boil. Add peas. In another pan, lightly saute onion and garlic in oil. Add to peas. Add bacon, bacon bits, sugar, salt and pepper. Adjust water so that peas are entirely covered and at a level about 1-1/2 inches above peas. Bring to boil, cover, and reduce heat and strong simmer about 45-60 minutes. Keep watch that peas are kind of soupy because you don't want them dry (Add water if necessary). The broth makes them wonderful!
Enjoy!
Heat the oil. Add smoked sausage and seasonings (cook a few minutes). Add 2 cups water and bring to a boil. Add a little Kitchen Bouquet.
Pour field peas with rice and water.
Lower heat, cover and cook about 25 minutes.
Boil ham hock and fatback in 5 cups of water for 1 half hour. Add field peas
to the ham hock and fatback.
Boil peas until tender and\tkeep adding water until brown gravy appears. Then add rice and
let simmer with top on.
Stir with fork and let cook for 45 minutes.
Season to taste.
Saute onions in oil until golden brown, stirring frequently. Add 1/2 cup water, then simmer 8 minutes. Stir in peas and smother for 20 minutes. Add 1 cup water and smother for 15 minutes. Add the 5 cups water and cook for 45 minutes. Season to taste.
Set aside.
Prepare okra, field peas, corn, chive dressing, balsamic vinaigrette
Saute seasonings in butter.
Add meat and cook about 10 minutes. Add peas, rice, and broth and transfer to rice cooker. Cook
until rice is done.
Boil and bone chicken.
To the broth, add bouillon cubes, tomato paste, Ro-Tel, stewed tomatoes, ketchup and white onion. Cook until tender, then add oregano, spices, Worcestershire sauce, garlic powder, celery salt, Tabasco, corn, field peas, salt and pepper, then add sugar and okra.
Cook 35 to 40 minutes.
Add chicken before serving.
Serve with corn bread.
Thoroughly wash possum.
Debone; cut into 1 to 2-inch cubes. Heat large skillet; melt butter, garlic and 2 chopped onions in skillet.
Add possum cubes and saute all until possum is brown. Place peeled and chopped potatoes, carrots, onions, barbecue sauce and field peas into large boiler along with 3 quarts of water.
Add salt, pepper and other seasonings to taste.
Add sauteed ingredients.
Cook until all vegetables are done.
Serve immediately.
Do not retain leftovers.
Heat oil to medium in heavy skillet.
Add beef, onion and garlic.
Cook until beef is evenly browned and drain.
Return to skillet and add tomatoes, field peas, salt and pepper to taste. Cook over low to medium heat until thoroughly heated and meat is completely done.
Serve over cooked rice.
Top with a sprinkling of green onions.
Serves 4 to 6.
Crumble sausage into a heavy skillet.
Brown and drain.
Stir in onion and garlic; saute 3 to 5 minutes.
Stir in remaining ingredients; cover and simmer mixture 60 to 90 minutes, stirring as needed.
Add a little more water during cooking if needed. Yields 6 to 8 servings.
Wash and clean peas or butter beans.
Add peas or beans to medium size cook pot and cover with water.
Cook about 20 to 30 minutes until almost tender.
Add bacon drippings.
Cook for a few minutes longer until peas or beans are done (tender).
Add salt to taste.
Tastes better when not overcooked.
Pick a good mess of peas.
Be sure to get some snaps.
(I prefer a mixture of about 1/2 snaps to 1/2 shelled.)
Shell and snap peas.
Wash thoroughly several times, changing water each time.
Remove any \"buggy\" peas.
Bring fresh peas to boil; drain off water.
Put seasoned salt and water in peas; boil for 1 hour.
Cook bacon until crisp.
Remove from pan and crumble.
Brown onion in bacon fat.
Add flour and brown.
Dissolve bouillon cube in boiling water and blend into flour mixture.
Season to taste. Add peas; cover and cook until tender, about 20 minutes.
Top with crumbled bacon before serving.
0 minutes.
Meanwhile, place peas and onions in a large
Mix the children and dogs together.
Put them in a field, stirring constantly.
Pour the brook over the pebbles.
Sprinkle the field with some flowers.
Spread over all a deep blue sky and bake in a hot sun.
When brown, remove and set to cool in a bathtub.
Now, go on with your cooking.
Mix children and dogs.
Empty them into field, stirring continually. Sprinkle with flowers.
Pour brook gently over pebbles.
Cover with a deep blue sky and bake in the sun.
When children are well browned, place in bath tub.
Mix the children with the dogs and empty into the field, stirring continuously.
Sprinkle the field with the flowers.
Add the deep blue sky.
Bake in hot sun.
When children are well browned, they may be removed.
They will be found right for setting away in a cool bath tub.
Serves two loving parents.
Mix the children with the dogs and cats, then empty into the field, stirring continuously.
Sprinkle the field with the flowers.
Pour the brook gently over the pebbles.
Cover all with the deep blue sky and bake in the hot sun.
When the children are well browned, they may be removed.
You will now find that they are ready to be set in a bath tub to cool.