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Southern Style Black Eyed Peas with Smoked Sausage
1 lb dried black eyed peas
Water, as needed, to cover about 4 inches above top of peas
1/2 tablespoon salt
1/4 tablespoon black pepper
1 lb pork smoke sausage 1 inch chunk
1 tsp. of cooking oil
1 medium size onion (diced)
Place all ingredients in a large cooking pot and bring to a boil. In separate skillet saute pork smoke sausage oil and onions for 4-5 minutes. Combine with black-eyed peas. Reduce heat and simmer 40 minutes or until peas are tender. Add additional water if needed to keep peas covered. If all the water boils away the peas will burn quickly, so watch closely.
A dash of hot sauce may be added to the simmering peas if you like them a little spicy.
Iron Skillet Cornbread
1 cup of flour
1 ½ cup yellow cornmeal
1 1/2 tablespoon baking powder
1 1/4 cups buttermilk
1 large egg
Grease a medium iron skillet. Heat oven to 400°.
In a bowl, combine the flour, cornmeal, baking powder. Whisk together the buttermilk and egg thoroughly. Pour mixture in hot skillet. Bake for 25 to 30 minutes, until the bread golden brown and bread rises
Smothered Cabbage with/smoke sausage
1 lb smoked sausage, cut into chunk size pieces
1 head cabbage, large size (chopped)
1 cup of vegetable stock
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar (Optional for taste)
Place everything in crock pot. Add a small amount of salt and pepper. More can be added as cabbage cooks. Cook on high for 4 hours, if it needs to cook longer cook on low an additional 1-2 hours. Be careful not to under cook (crunchy) but also not to overcook (mushy). Cooking times depend on how you like the texture of the cabbage.
Baked Sweet Potatoes
6 Sweet Potatoes, unpeeled
Add butter and sweetener for taste.
Wash the sweet potato in the kitchen sink. Rub the dry sweet potato with butter, margarine or cooking oil. Use only enough to lightly cover the surface. While the butter or oil is not absolutely necessary, it will make it easier to remove the potato from the skin after cooking it.
1 2 liter bottle of fruit punch
1 can of pineapple or orange juice
1 2 liter bottle of gingerale
1 Jar of cherries
Chill Fruit punch, juice and gingerale at least 3hrs ahead of time.
In a punch bowl, combine fruit punch and juice. Slowly pour ginger ale down the side of the bowl to retain carbonation.
Drain cherries and add to punch bowl as garnishment.