Stir in rice, sausage, and hoppin' John until evenly distributed. Season with
In a 5 to 6 quart slow cooker put ham, carrots, onion and celery as first layer.
Add 3 cans blackeyed peas and collard greens as second layer.
Mix spices in chicken broth and pour over all.
Cook on low for 8 to 10 hours, depending on your slow cooker.
Cook rice according to directions on package and add to Hoppin' John just before serving.
Add more chicken broth if needed.
Makes 10 to 12 servings.
erved over cooked rice for Hoppin' John.
Combine eggs with 1/2 cup of water; mix well.
Dip chicken in egg wash, then in flour to coat.
Dip in egg again and then dip in breadcrumbs to coat.
Fry until just browned in butter (about 5 minutes total).
Take 2 envelopes of Lipton Recipe Secrets golden herb with lemon and add 2 cups of water.
Mix well.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Brown sausage and onion until color changes, breaking up sausage mixture. Add vegetables.
Cook rice and add to the meat mixture along with the black-eyed peas. Cover with water or chicken broth about 1-inch above mixture. Salt and pepper. Cover and simmer about 2 hours. Most of the liquid should be absorbed.
Cover black-eyed peas with water in a large soup pot, bring to a boil, and boil for 2 minutes. Reduce heat to low and simmer peas for 1 hour. Drain.
Dissolve vegetable bouillon cube in 1/4 cup hot water in a small bowl; pour bouillon into slow cooker. Stir black-eyed peas, onion, garlic, ham hock, collard greens, oregano, red pepper flakes, and vegetable broth into the cooker. Add 5 cups of water or as needed to cover. Cook 5 hours on High. Stir rice into stew and cook 1 more hour.
Remove meat from ham hock, chop meat, and return to ...
In a large saucepan, fry the bacon over moderate heat till almost crisp and pour off all but about 1 tablespoon of the grease. Add the onion, celery, and garlic and cook, stirring, for 2 minutes. Add the peas, salt and pepper, red pepper flakes, and water, bring to a boil, reduce the heat to low, cover, and simmer till the peas are tender but not mushy, about 1 hour. Drain the peas, then serve them in small bowls over mounds of hot rice with a few spoonfuls of tomatoes on the tops.
In a 4 qt or pan brown bacon and cook onion in bacon grease until the onion is transparent. ** For vegan, omit bacon and use approximately 1/4 cup of vegetable oil to cook onion.
Add uncooked rice, black eyed peas (with juice) and water to your bacon onion mixture. Mix well. **For vegan add liquid smoke at this point to replace the smoke flavor that would have been added by the bacon.
Bring to a boil and then reduce heat to medium.
When the tops of the bursting bubbles of boiling water are all of the liquid that can be seen above the ...
Heat oil in a large nonstick skillet over medium heat.
Add onion, bell pepper, and celery. Cook until the vegetables soften, 3 to 4 minutes.
Add garlic and cook 1 minute.
Add broth, barley, thyme, lemon juice, crushed red pepper, and salt; bring to a boil.
Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes.
Remove from the heat and stir in black-eyed peas.
Cover and let stand for 5 minutes.
Serve hot.
Cook Turkey sausage and make sure its crumbly.Drain off any excess liquid.
Mix all ingredients including the Turkey, in a Pot and bring to a simmer on low to med heat.
I stated only six servings because we have it as our main course with a salad.
Fry bacon, drain on paper toweling; crumble and set aside.
Reserve 2 tablespoons grease.
In a medium sized mixing bowl, combine rice, water, tomato juice, tomatoes, onion, seasonings (liquid and dry) and bacon drippings.
Pour into a 2 quart buttered casserole; cover tightly.
Bake at 350* for 1 hour.
Uncover, stir and toss lightly with black-eyed peas.
Top with crumbled bacon pieces.
Cover and bake for about 30 more minutes.
Garnish with parsley, if desired.
Sort thought the peas, discarding any shriveled ones. Place peas in a large pot, covering them with at least 2\" of water and soak for 4-6 hours or heat to boiling over high heat, remove from heat and allow to soak for 2 hours. Using either method, drain after soaking.
Place onion, carrots and garlic in food processor and pulse to achieve a medium to fine dice. Tie parsley sprigs together with kitchen twine or dental floss.
After soaking and rinsing, place peas, onion, carrots, garlic, and parsley bundle into a clean pot. Add 12 cups of ...
Cover peas with boiling water and let rest for one hour. Pour water off and rinse and drain.
Combine onion, celery with 1/2 cup of the stock in a 2 1/2 quart sauce pan. Cover and cook over medium high heat until tender, about 3 or 4 minutes.
Add the peas and remaining stock, cover and bring to a boil over medium high heat. Reduce heat to simmer and cook peas until tender, about 15 or 20 minutes.
Stir in the rice, salt, cumin and hot pepper sauce. Cover and simmer until rice is tender, about 20 minutes.
Toss with spread, parsley ...
Brown beef strips in lard or oil; sprinkle with next three ingredients.
Add 1 1/2 cups water; cover tightly and cook slowly 30 minutes.
Remove meat and set aside; add rice, celery and onion to pan liquid.
Return meat to pan and add peas and tomatoes.
Cover tightly and continue cooking slowly until rice and meat are done, adding additional water if needed to prevent scorching, about 45 minutes.
Fry sausage and drain.
Drain 3 cans of peas; use juice and all of the other 3 cans.
In a 6-quart pot, stir in peas, onions, salt, pepper, water and sausage.
Bring to a boil and cook on medium for 45 minutes.
Add cooked rice and simmer 20 minutes more.
The soup will be thick, so stir frequently to keep from sticking.