Recipe - Hot Hoppin John Salad

1 cup Coarsely chopped ham
1 cup Chopped onion; divided
2 Garlic cloves; minced
1 tablespoon Vegetable oil
3 cup Hot cooked rice
(cooked in chicken broth)
16 ounce Canned blackeyed peas
rinsed and drained
1 teaspoon Hot pepper sauce
One half teaspoon Cracked black pepper
One fourth teaspoon Salt
2 sl Bacon
4 cup Very finely shredded cabbage
(green)

Cook ham, One half cup onion, and garlic in oil until lightly browned. Stir in
rice, peas, hot sauce, pepper and salt. Cook until thoroughly heated.
Place bacon in large skillet; cook until crisp; set aside. Drain all but
1 tablespoon drippings. Add cabbage and remaining onion; stirfry until
tendercrisp. Spoon onto large platter. Ladle rice mixture into center
of cabbage; crumble bacon over top of salad. Serve hot or at room
temperature.

Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip