RECIPES

From BY BLOOD POSSESSED:

Grandmom Montella's Bread Soup with Greens

2 eggs or equivalent low-cholesterol egg substitute
Locatelli or Romano cheese, grated, about a tablespoon
Italian bread cut into about 4 dozen half-inch cubes
1 quart plain chicken broth
Escarole (optional, or endive, spinach, or other greens can be substituted), about 1 cup cooked

Beat the eggs or egg substitute together with the cheese, then dip the cubes and fry them like French toast in a few drops of oil. Drain them on a paper towel, then put them in a container in the fridge for at least two hours (they won't fall apart later if they're cold first).

Cook the greens in the broth until wilted. Add the bread cubes and let them warm in the soup at least 10 minutes. Ladle into bowls. Sprinkle to taste with more grated cheese.

Pat's note: 2 cans of Progresso Escarole soup can be used instead of broth and greens. To prevent Grandmom from rolling in her grave, say three Hail Marys before adding cubes.

Makes 4 servings.

From HANG MY HEAD AND CRY:

Dori Avery's Hoppin' John

10-15 oz. piece of  ham
1 bay leaf
1 cup black-eyed peas 
1 chopped onion
1 cup uncooked rice 1/2 celery stalk, chopped
1/4 teaspoon of crushed red pepper, or more to taste

Put ham in a large saucepan. Cover with water and simmer about a 1/2 hour. Add onions, celery, bay leaf and pepper. Wash peas well, throwing out damaged ones, and add to pot. Add more water until peas are covered. Simmer until the peas are tender and liquid level is low--about 2 hours. Take ham out and chop into bite-sized pieces, discarding any bone, then mix ham pieces back into peas.

Cook rice separately according to the package directions. Mix well into peas and ham. Add more pepper if needed. Cook over low heat until all liquid is absorbed. (If the rice comes out too gummy, reduce the liquid in the peas next time, before adding the rice.)

Makes 5-6 servings.

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