Black-eyed Peas
With Hog Jowl
(For good luck and good health)
1 lb. dried black-eyed
peas
1/2 lb. hog jowl, meaty
ham hocks or smoked
ham
1 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
1/2 cup chopped green
bell pepper for garnish
Pepper sauce for
seasoning at the table
In a large bowl cover peas with water, drain and discard water. Place meat in a Dutch oven and add 2-1/2 cups of water. Bring to a boil then reduce heat to medium-low. Cover pot and cook meat 30 minutes, add peas, salt and pepper, cover and cook until peas are soft and liquid has thickened, about 45 minutes. When done add butter and serve. Garnish with green pepper and serve with pepper sauce, serves 6 to 8.
Guacamole
6 large ripe avocados,
coarsely chopped
1/4 cup chunky salsa
3 tbsp. minced onion
1 tbsp. lemon juice
1/2 tsp. pepper
Combine all ingredients, cover and chill. Serves 6 to 8 people.
Cream Puffs
2 (3.5 oz.) pkgs. instant
vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 tsp. salt
1 cup all purpose flour
4 eggs
Mix pudding, cream and milk, cover and refrigerate to set. Preheat oven to 425°. In a large pot bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Put into a large mixing bowl, use a wooden spoon or stand mixer, beat in eggs one at a time mixing well. Drop by tablespoon on to an ungreased baking sheet. Bake for 20 to 25 minutes until golden bown, centers should be dry when the shells cool either split and fill or pipe pudding mixture into the shells.
To share recipes with the Prospect-News readers mail to P.O. Box 367, Doniphan, MO 63935 or call Laura Sue at home 573-996-5455.