Recipe - Hoppin John

1 pound Dried blackeyed peas
1 lg Onion, peeled and finely
chopped
2 tablespoon Oil
1 teaspoon Garlic salt
1 teaspoon Oregano
5 cup Chicken stock
8 cup Hot cooked rice

Soak peas overnight with water to cover by 2 inches. Drain peas and set
aside. In large Dutch oven, saute onion in oil until transparent; add peas,
seasonings and chicken stock. Cover and cook slowly until peas are tender,
about 3040 minutes. If made ahead, cover and reheat. For each serving,
serve One half cup of peas over One half cup rice.
Posted to MCRecipe Digest V1 #362

Recipe by: Austin American Statesman

From: Sherry Zeiss zeiss@tab.com

Date: Wed, 1 Jan 1997 13:20:07 0600