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Black-Eyed Peas

Ingredients:

4 to 8 oz. fresh, ready to cook black-eyed peas
1 medium jalapeno pepper (chopped)
1/2 small onion (chopped)
salt & pepper to taste
water as needed


Instructions:

Combine peas, pepper, onion in a 2 quart sauce pan.
Add water to fill the pan.
Add salt & pepper as you like.
Bring to a boil.
Lower heat and simmer (at a low boil) until liquid is absorbed and peas are tender.
If peas are still hard add more water as needed and continue cooking until peas are tender.

Comments: Recipe can be easily doubled, tripled or more!

Hot Water Cornbread

Ingredients:

3 tablespoons oil (shortening, liquid oil or drippings)
2 cups Self-Rising White corn meal mix
1 1/2 cups hot water
enough oil to fry with

Instructions:

Combine all ingredients.
Then slowly add hot water mixing as you pour.
Once all water has been added and no lumps are left, start molding the meal mix with your hands into 3 inch patties.
Slowly add patties to hot grease fry on one side till edges are crisp (about 5 minutes), then turn cooking another 2-3 minutes.
Pat excess oil off with paper towel.
Serve warm.
Makes approximately 15 cakes

Easy Stove-Top Candied Yams

Ingredients:

3-4 large sweet potatoes
2 cups of white sugar
1 stick of margerine
2 teaspoons vanilla
2 teaspoons bourbon (optional)
dash of nutmeg and cinnamon

Instructions:

Peel and slice potatoes.
Rinse well.
Use a clean dish towel to pat dry.
(This is IMPORTANT!). Put the potatoes in a pot and pour remaining ingredients over potatoes.
Cover with a tight fitting lid (or aluminum foil).
Cook on a very low flame 45 minutes to an hour until the potatoes are tender and syrup forms.


Collard Greens

Ingredients:

4-6 bunches of collard cleaned and steamed
1 large chopped onion
seasoning salt to taste
1 bunch of green onions (optional)
black pepper to taste
7 cups of water


Instructions:

Lay collard greens on top of each other, (no more then 4 at a time) roll and then cut in half with a knife.
Cut even smaller if you have large leaves.
Cook on medium heat until done.
Add the water to the stock pot and the grease and bring to a boil.
Now add the 1/2 of the chopped onion, pepper and salt to taste.
Let mixture boil for 10 minutes.
Add the collard greens, other half of the onions and more salt and pepper to taste if desired to the stock pot.
Rapidly boil for 45 minutes.
Reduce heat and let simmer for 4-6 hours.
Serve with green onions.

Peach Cobbler

Ingredients:

1 large can of DelmonteTM Sliced Peaches
1 stick of butter or margarine
1 1/2 cups of granulated sugar
1 1/2 teaspoon of vanilla flavor
1 1/2 teaspoon of cinnamon
1/2 cup brown sugar crust
1 box of PillsburyTM pie crust mix - follow the directions to make the pie crust


Instructions:

Mix peaches and other ingredients in a large dutch-oven pot, and bring to a boil.
Pour indigents into a large casserole dish.
Roll the pie crust into 1 whole sheet to cover the dish, or
cut it into strips and place over the peach mixture.

Preheat oven to 350 degrees

Cook until golden brown approximately 1 hour

Best served with vanilla ice cream!