"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Southern Style Hoppin' John Recipe

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This recipe for Southern Style Hoppin' John, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

"Aunt" Pat Polmanteer
Added: Friday, February 20, 2009


1 cup white rice (uncooked)
2 T. butter
1 medium chopped white onion
2 (15 oz. each) cans black-eyed peas with jalapen`o peppers*
1 tsp. salt
1 tsp. ground black pepper
2 c. chopped ham (with the fat for flavor)**
1/2 tsp. garlic powder
1/2 tsp. ground red pepper
1 jar zesty salsa or
1 can diced tomatoes with jalapenos

Prepare rice according to package directions. Keep warm.
While rice is cooking melt butter in large skillet over medium heat. Add onions and saute until tender and a little golden in color.
Stir in peas and next 5 ingredients. Cook 10 minutes or until throughly heated.
Stir in hot rice or top rice with mixture. Your choice

Personal Notes:
Personal Notes:
* Or replace with same amount of field peas with snap beans
**To be truely southern use smoked hog jowl instead of ham. Cook ontop of beans for about 1/2 hour and then cut off most of the fat and dice and add to dish as above. ;-)




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