Recipe - Hoppinjohn - New Style

2 cup Blackeyed Peas, cooked
One half cup Rice, white or brown
1 One half cup Water
One half cup Celery, chopped
One half cup Onion, chopped, or
One fourth cup Green pepper, chopped
45 green spring onions, chp
4 ounce Mushrooms, cut or sliced up , canned
2 teaspoon Poultry Seasoning
4 Tomatoes, crushed
One half teaspoon Red pepper, crushed (opt)

Directions: Combine ingredients in a stockpot or crockpot, and cook until
rice is done, about 45 minutes to 1 hour. A little more liquid may have to
be added. Stir occasionally to prevent sticking as the mixture thickens
whichever method is used. In crockpot, cook about 4 hours on high, and 67
hours on low heat.

Cook's Note: In any authentic Southern cookbook, there will almost always
be a recipe for Hoppin' John, which is basically a combination of rice and
black eyed peas. To this basic recipe, each cook will add his/her personal
touches and I have added mine. White rice is traditional, but brown rice
has more fiber. Tomatoes are optional. Mushrooms are a modern touch. In
some areas, red pepper sauce or tabasco sauce replaces the crushed red
pepper. In Texas, Purple Hull peas are frequently used, with Picante Sauce
served on the side. In Louisiana, Red Beans and Rice are the popular
combination. In other places, is found the combination of black beans and
rice as the popular dish.
Serving size: 1.5 Cups. Cal 195, Prot 9.5 gm, Chol 0, Carb 39 gm, Sod 300
mg, Dietary fiber 1.75 gm, Fat 1.25 (5% from fat), Iron 3.25, Calcium 75
Exchanges: 2 Breads, 1.75 Veg.
Updated from old family recipe. A.Broaddus
3/14/72

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini