HOPPIN' JOHN
When I lived in the South, this became a favorite of mine. It's not
just for New Year's Day, but year-round.
Yields--4 servings
Ingredients
1/2 cup rice
1 cup water
1/2 teaspoon salt
16 ounce can blackeyed peas
2 scallions
1/4 pound bacon
Directions
Bring water and salt to a boil; add rice and cook until tender.
Drain and rinse peas.
Slice scallions.
Cook bacon and crumble into small pieces.
Save 2 tablespoons bacon fat.
Put cooked rice, peas, scallions and salt and pepper to taste into pan
with bacon and heat 2-3 minutes.
Stir in bacon and serve.
-From M. Moryc, Pittsburgh, PA.
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GREEN RICE
Yields: 14-16 servings.
Pre-heat oven to 350 degrees.
Ingredients
2 eggs, beaten
2/3 cup cooking oil
4 cups cooked rice
1 small can evaporated milk
1 1/2 cup grated sharp cheddar cheese
2 cans mushroom soup
1 cans mushrooms, sliced
1 large onion, chopped
1 clove garlic, minced
2 cups chopped parsley
Salt & pepper to taste.
Directions
Combine oil and eggs; blend well.
Add rest of ingredients.
Bake in two shallow, greased baking dishes for 1 hour.
Serve warm.
-From. F. Smith, AR
