Hi everyone,

I wrote some macros to help me insert a recipe in here easily using vim's macros so this is a test message. LOL

Here's a recipe for good luck for the new year from down South. The belief
is if you eat black-eyes peas on New Year's Eve, you'll have good luck in the coming year.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New Year's Day Black-Eyed Peas
Categories: Holiday, Southern
Yield: 16 Servings

2 lb Dried black-eyed peas
1/2 Slab of lean bacon*; cut
-into 1/4" cubes
1 Green or red pepper; finely
-chopped
1/2 c Onion; finely chopped
1/2 c Celery; finely chopped
2 ts Red wine vinegar
3 1/2 c Chicken or turkey stock
Salt; to taste
Freshly ground black pepper;
-to taste
2 Dried hot red peppers;
-crumbled
6 c Water; (approx) (up to 7)

*(about 2 cups)

Rinse the peas and drain. Put the bacon in a heavy kettle and cook
stirring until rendered of fat and browned. Add the chopped sweet
pepper, onion, and celery, and cook, stirring until wilted. Add peas,
vinegar, stock, salt, pepper, and dried hot peppers. Bring to a boil.
Cover closely and let simmer about 1 hour stirring occasionally from
the bottom. Check peas, and if necessary, add more water. Continue
cooking 30 minutes. (Total cooking time is 2-1/2 hours or longer).

Recipe by: Craig Claiborne's Southern Cooking, 1987, p. 188

Posted to recipelu-digest Volume 01 Number 422 by Lou Parris
<lbparris@earthlink.net> on Dec 30, 1997

MMMMM

-- Sean

... Old bakers never die, they just quit making dough!
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

I wrote some macros to help me insert a recipe in here easily using
vim's macros so this is a test message. LOL

Here's a recipe for good luck for the new year from down South. The belief is if you eat black-eyes peas on New Year's Eve, you'll have
good luck in the coming year.

Title: New Year's Day Black-Eyed Peas
Categories: Holiday, Southern
Yield: 16 Servings

You forgot the other half of the good luck meal, greens of some sort
(collards, turnip, etc) representing folding money. Probably collards
would have been the easiest for people to get as they're not usually
harvested until after they've been frost kissed. They also cook up
better (faster) after being touched by frost but don't forget to add
some sort of pork--salt pork, fat back, pork belly, etc to add flavor to
the pot likker. A pan of corn bread with the greens and peas will round
out the meal.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)