Soup
It is even better if made the day before and reheated, so it's a good dish for entertaining. You can plan a real Southern menu. Serve these spicy black-eyed peas with ham, mustard greens and corn bread.
You can eliminate the first step, boiling the black-eyed peas for 2
minutes and then letting them stand for an hour, if you soak them overnight.
1 pound dry black-eyed peas
6 cups water
2 garlic cloves, pressed or minced
2 medium onions, chopped
1 bell pepper, seeded and diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1 teaspoon dried oregano, crushed
1 teaspoon dried thyme, crushed
26 ounces canned chopped tomatoes, undrained
1 can (4 ounces) diced green chiles, undrained
1/4 cup red-wine vinegar
Combine black-eyed peas and water in a large pot and bring to a rapid boil. Allow to boil for 2 minutes, then remove from the heat. Cover and allow to stand for 1 hour.
While the peas are soaking, combine the garlic, onions and bell pepper in a skillet and cook over low heat, covered, until the onion is translucent, adding a little water if necessary to prevent scorching.
Add the cooked onion mixture and all remaining ingredients to the peas and bring to a boil. Reduce heat to low and cook, covered, for 1 1/2 to 2 hours, or until the peas are soft.
Per 1-cup serving: 231 calories, 1 g fat, 0 mg cholesterol, 442 mg sodium, 42 g carbohydrates, 15 g protein, 6 g fiber.
Yield: 4 bowls
3 slices Bacon
1 cup diced peeled Potatoes
1/2 cup diced Onion
3/4 teaspoon Salt
1/8 teaspoon crushed Thyme
1/8 teaspoon Pepper
2 cans (6.5oz) Minced Clams (drain and reserve liquid)
1/4 cup Flour
3 cups Milk
In large saucepan, cook bacon until crisp. Remove bacon from saucepan;
drain, reserving 2 Tablespoons drippings* in saucepan. Crumble
bacon and set aside.
Add potato, celery, onion, salt, pepper, thyme and reserved clam liquid
to reserved bacon drippings. Bring to boil. Reduce heat and
simmer 10 minutes or until vegetables are tender.
In a 1 quart jar with a tight fitting lid, add Flour and Milk.
Shake vigorously and gradually stir into vegetable mixture. Cook
over medium heat, stirring frequently, for 15 minutes or until thickened.
Stir in clams, stir frequently and heat gently (do not let boil).
Top with crumbled bacon.
* Use 2 Tablespoons margarine or butter instead of bacon drippings.
1/4 cup butter
1 onion diced
3 stalks of celery diced
2 cans of chicken stock
4 cups of potato, peeled and diced
1 can cream of chicken soup
1 Tablespoon liquid smoke
1 cup of cheddar cheese, shredded
Brown onion and celery in butter in large dutch oven pan. Add chicken
stock and soup along with potatoes. Add water to completely cover the potatoes.
Cook 'til potatoes are tender. Add liquid smoke and cheddar cheese just
before serving. Stir to melt cheese. I like to give it a few dashes of
Tabasco too.
