FROM MY BOOKS
From HANG MY HEAD AND CRY:
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
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
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.
Sarah June Avery's
Sweet Potato Salad
4 medium sweet potatoes or yams, cooked, chilled, and diced
3/4 cup fresh pineapple
1/2 cup chopped pecans
1/2 cup fat-free mayo
1/2 cup marshmallow fluff
2 tbsp orange juice
Combine sweet potatoes, pineapple and pecans. Mix mayo, fluff and orange
juice. Add to salad. Toss gently. Can be topped with pineapple rings,
mini-marshmallows, cherries, or a combination, depending what kind of sugar
high you're after.
Makes 4 to 6 servings.
more recipes from my Pat Montella mystery series in my special cookbook.