Path: swen.emba.uvm.edu!attmt1!ip.att.net!cyclone2.tampabay.rr.com!cyclone-southeast.rr.com!news.rr.com!news-southeast.rr.com!cyclone.southeast.rr.com!news-out.cwix.com!newsfeed.cwix.com!newsswitch.lcs.mit.edu!newsxfer.visi.net!206.84.238.146.MISMATCH!newsfeeder.agis.net!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Richard C. Wall" Newsgroups: rec.food.recipes Subject: Hoppin' John Followup-To: rec.food.cooking Date: 28 Dec 1999 06:03:11 -0700 Organization: MindSpring Enterprises Lines: 20 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <3867A320.D956CD38@mindspring.com> Reply-To: rcwall5000@mindspring.com NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:38540 Hoppin' John 2 cup Cooked Rice 4 large slices Bacon 1 large Onion- chopped 1 large can Blackeyed Peas Salt and Pepper, Tabasco to taste With scissors, cut bacon into 1" pieces. saute bacon slowly to render as much fat as possible. Then saute onion in the bacon fat. When this is done combine the rest of the ingredients in the saute pan, stir and heat through. Dot with Tabasco to taste. Serves 4 and can be doubled as many times as you like! Richard Wall -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.