Ingredients: 1 cup dried black-eyed peas 1/4 pound salt pork (diced) 1 medium green bell pepper (chopped) 1 medium onion (chopped) 1 cup uncooked rice 1 tablespoon butter or margarine Tabasco, to taste salt and pepper, to taste Instructions: Soak peas overnight, drain. Add salt pork, green pepper and onion. Cover with water and simmer 2 hours or until peas are tender. Cook rice according to package directions. When peas are done and water has cooked very low, add rice and remaining ingredients. Cover and cook over low heat until all liquid is absorbed. Serve hot
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Pork
Simmering Sausage Cabbage
Ingredients: 6 to 8 Slices of Bacon 3 Italian Sausages Salt & Pepper Cayenne Pepper 1/2 tablespoons Garlic 1 large Onion 1 large Cabbage 14 ounce can of chicken broth Instructions: Fry several slices (6 to 8 slices) of bacon in a cast iron skillet. Remove bacon when crisp. Drain drippings so that one table spoon’s worth remains in skillet. Remove sausage from casing and fry in bacon drippings for 4 min. Insert one large chopped onion. Season with salt, pepper and chopped garlic. Sauté for about 10 min. Place shredded cabbage in skillet. Add cooked bacon strips. Season with cayenne to taste. Mix all ingredients in skillet. Add 14 ounce can of chicken broth, cover and bring to boil. Reduce to simmer until cabbage is wilted. Remove cover, simmer for about 45 min until broth is reduced. Serve hot.
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Pork Stew
Ingredients: 2 lbs each of pig feet, pig ears, pig tails 1/4 cup cider vinegar 1 onion (chopped) 1 pkg. onion soup mix Crushed red pepper (optional) Instructions: Wash pig feet, ears, tails. Place in a large pot, cover with cold water and add onion and vinegar. Bring contents to a boil and add onion soup mix. Cook on medium until tender, (about two hours). When tender, cook in open pot to reduce liquid, (cook down). If desired, add a flour/water paste to thicken (make gravy). Serve with rice, greens, sweet potatos, and sweet cornbread.
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Stuffed Pork Chops
Ingredients: 8 pork chops 3 cups bread cubes 1/4 cup diced celery – sautéed lightly 1 cup chopped oysters 1/2 cup oysters liquor 1 cup diced onions 1 cup crabmeat 2 eggs salt and pepper to taste Instructions: Combine all dry ingredients with crabmeat, oysters and eggs. Mix as you would any bread stuffing. Place about 1 cup of stuffing between 2 pork chops and bake in a greased baking pan. Bake at 350 degrees for 25-30 minutes. Serve with a brown sauce.
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Cole’s Curried pork
Ingredients: 2 lbs of pork steaks cut into 1-inch pieces, 1 & 1/2 tablespoons of curry, 4 medium onions, sliced lengthwise, 3 cloves of fresh garlic (minced), Salt & Pepper to taste, 1 tablespoon of corn starch, 1 can of low sodium chicken broth or three cups of chicken stock, 3 tablespoons of olive oil Instructions: Sauté garlic in olive oil for one minute and then add sliced onions. Sauté for five minutes stirring the mixture constantly. Add pork and cook for five minutes or until pork appears to be done. Don’t overcook! Add curry and continue to stir for a few minutes. Add a little salt and pepper. Stir in the chicken broth or stock and simmer until hot or add it warmed. Add 1/2 cup of cold water to corn starch, stir and gradually mix into pot stirring to mix well. The corn starch will thicken the sauce to a nice consistency. Allow pot to simmer for approx. 10 minutes. Serve over rice. Makes 4 portions.
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