Black Eyed Peas
A Southern Favorite

Black eyed peas is a southern favorite that provide a high level of energy and a good source of Vitamins A and C.

This low fat vegetable is also one of the foods that were planted during slavery from seeds that were prepared by African slaves.

Black-eyed peas have been said to bring prosperity if eaten on New Year’s Day. But regardless of when you prepare them, they’re great eats with a lot of flavor.

The recipes below are super easy to make. Actually it only takes a few minutes to put together and is great with Hot Water Corn Bread.

Smoked turkey for boiling
5 cups water
16 ounces black-eyed peas, fresh or frozen
1 medium onion, chopped
½ teaspoon red pepper
1 tablespoon vegetable oil
Salt and pepper to taste
1 tablespoon vinegar

In a medium pot, combine water, turkey, onion, and red pepper. Cook until turkey is done. Add peas, oil, salt, pepper, and vinegar Add more water as needed. Continue cooking over medium heat for 20 to 30 minutes or until peas are done. Serve hot.

Note: Serve this recipe with your favorite soul food entrée along with green onions, sliced tomatoes, and hot water corn bread.

12 ounces colored Rotini pasta
1 (16 ounce) can black-eyed peas, cooked and drained
1 cup crabmeat
½ cup chopped green pepper
½ cup chopped tomatoes
¼ cup chopped green onions
1 teaspoon black pepper
½ cup mayonnaise
½ cup Italian-style salad dressing
3 tablespoons grated Parmesan cheese

Cook pasta according to package directions. Rinse in cold water; place pasta in a serving bowl; set aside. In a separate bowl, combine peas, crabmeat, green pepper, tomatoes, onions, and black pepper. Toss gently to mix.

In a large bowl, combine mayonnaise, Italian dressing and cheese. Pour over pasta mixture. If more dressing is desired, add more Italian dressing. Sprinkle with Parmesan cheese. Cover and refrigerate for at least 2 hours. Mix well before serving.

Note: This cold salad is absolutely delicious. Try it tonight with your favorite entrée.

2 cups self rising white corn meal
2 tablespoons flour
1 egg
1 tablespoon sugar, (optional)
1 1/2 cups hot water
Vegetable oil

Combine cornmeal, flour, egg, sugar and hot water in large bowl. Heat vegetable oil in skillet until hot. Place about 1 heaping tablespoon of cornmeal mixture for each bread patty in skillet. Fry in hot oil over medium heat until light brown on both sides, about 3 to 5 minutes. Cool patties on paper towels. Yield: 8 to 10 bread patties

Note: My grandmother taught me how to make this bread. Make sure the water is hot and not lukewarm--its makes better bread. If this is your first time making this recipe, use fresh vegetable oil. A good recipe with black-eyed peas.

Regardless of the season, black-eyed peas are great served any time of the year.

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