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Hopping John

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      Title: HOPPING JOHN
 Categories: Rice, Pork
      Yield: 10 Servings
 
      4    Strips bacon
    1/2 c  Raw rice
    1/4 c  Onion
      2 c  Water
      2 c  Fresh Blackeye Peas
           Salt & Pepper to taste
 
  Dice bacon. Add onion and fry until bacon is crisp. Add peas and
  rice, then water.  Cover and simmer over low heat for about 20
  minutes or until rice is tender. ( I *ALWAYS* add a good sized shake
  or two of Louisiana Hot sauce (NOT Tabasco, there is a difference)
  Yields 10 servings
  
  This is the basic recipe (from Southern Living)  It can be adjusted in
  several ways:
  
  1)  substitute ham hocks for bacon by boiling them in the 2 C water
  until the meat comes off the bone.  Fry onion in bacon grease until
  yellow. Or use any fatty pork meat: trimmings from a roast or chops,
  "fat-back", etc
  
  2)  I prefer Purple-Hull Peas over the Black-eyes, But if you don't
  know the difference (or can't find them) it's not a big deal. It is
  important to use fresh peas, frozen if you have to...if you can only
  get canned or dried peas, nevermind and fix something else.
  
  3)  I discovered a secret to Southern style cooking: Cavender's Greek
  Seasoning.  Put a little of it in everything, along with the
  Louisiana Hot Sauce makes everything taste better. This is what I
  would do for the greens as a regular family dinner.  Later I'll get
  out the company recipe.
  
  BTW  Southern Living is *the* Soutern magazine and has the best
  recipes for regional favorites.  They also put out an annual cookbook
  which includes all the recipes for the year. If I keep osting them
  here y'all see that this book is a very worthwhile purchase.
 
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