BLACK EYED PEAS RECIPES FOR NEW YEARS
2 or 3 slices hog jowl bacon
1/2 medium onion, chopped
1/2 lb Cheezy Does It (or Velveeta)
8 ounces sharp cheddar, shredded
2 15-oz cans black-eyed peas, drained
1 jalapeno pepper, seeds & ribs removed, diced
1 4-oz can chopped green chilies (or 2 small fresh)
1/2 teaspoon garlic salt
Cut the hog jowl bacon into a fine dice. In a medium saucepan, fry the bacon until brown. With a slotted spoon, remove the bacon. Add the onion to the rendered fat and saute until golden brown. Turn heat to low, add the cheese, and stir until melted. Add the black-eyed peas, jalapeno, green chilies, and garlic salt. Cook for 5 minutes, stirring constantly. Serve hot with tortilla chips.
Italian Beef
4 lbs very lean beef (chuck or bottom round works well)
2 pkg onion soup mix
2 bay leaves
1 tsp oregano
1 12 oz jar pepperoncini peppers with juice
2 cups water
Put the beef in a slow cooker and pour all remaining ingredients over it. Start on high until boiling and turn down to low. Allow to cook overnight. When ready to serve, shred the meat and mix with the broth to serve on rolls.
Zesty Black Eyed Peas
1 lb. cleaned and sorted dry black eyed peas, cooked until tender, or 5 to 6 cups cooked black-eyed peas
6 cups water
1 whole med. onion, diced
1 whole med. green bell pepper, diced
2 to 4 cloves garlic, finely diced
1/2 lb smoked hog jowl bacon, left in one piece
black pepper and salt to taste
Combine all ingredients in the slow cooker or crockpot. Cover and cook on low for 6 to 8 hours. You may remove the meat and discard the skin and fat portion, returning the lean meat to the peas. It is best if you do this about one hour before the peas are tender.