Archived posting to the Leica Users Group, 2003/11/02
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Sonny und Daniel My wife puts grated carrots in too. Also she substitutes a couple of smoked ham hocks for the salt pork. Adds a little cayenne too. Jerry Sonny Carter wrote: > Daniel, > > If the peas are dried, soak them overnight before you cook them. > chop up a bigole yellow onion, and put it, the salt pork and some salt > and pepper in a pot with enough water to cover. Get them to boiling, > then turn the fire back to a simmer. I leave the lid off so I can > watch it and get the house smelling right. For a pound (half kilo) > you'll need about a teaspoon of salt. Everyone has their own tilt to > black-eyed peas, but my trick is a little cumin. I never have put bay > leaves, but they sure can't hurt any. > > You absolutely MUST have cornbread to go with this. > > 1 cup of cornmeal > a smidgen of oil > a dash of salt > a teaspoon of sugar > 1 egg, > a teaspoon of baking powder > buttermilk, if you got it, enough to make the stuff barely pourable, > (regular milk works) (around a third to a half cup) > > pour into a cast iron greased skillet and cook in the oven at 400F > (About 200C) > > Takes about 15 minutes to brown. > > Enjoy! > > Sonny > > Sunday, November 2, 2003, 7:34:57 AM, you wrote: > > DR> Ok, you southerners ... I'm headed back to Oslo with a ration of > DR> black-eyed peas, a slab of salted pork and I need a recipe for something > DR> to live on the rest of the week. Bay-leaves, I have, onion, ... > > DR> My grandmother could make a delicious dish out of the above. Do I need > DR> anything else? > > DR> Daniel > > DR> -- > DR> To unsubscribe, see > DR> http://mejac.palo-alto.ca.us/leica-users/unsub.html > > -- > Best regards, > Sonny mailto:sonc@sonc.com > > -- > To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html