Hello Chris!
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Hoppin John Soup
 Categories: Main dish, Soups, Cajun, Meats, Vegetables
      Yield: 6 servings
    1/2 c  Black eyed peas
      3 c  Chicken broth
      1 c  Water
    1/4 ts Crushed red pepper
      1    Clove garlic; fine chopped
    1/2 lb Ham hunk; cubed
    1/2 c  Onion; chopped
    1/4 c  Rice, uncooked
    1/2 c  Green Pepper; chopped
    1/4 ts Pepper; black or white
      1 ts Celery seed
      2 c  Collard Greens Fresh; finely
           Chopped
      1 c  V-8
      2    Chicken bouillon cubes
  Serves 4 - can be doubled easily
  Heat peas and water and broth to boiling in large sauce pan or dutch
  oven. Boil uncovered 2 minutes; remove from heat.  Cover and let
  stand 1 hour. Do not drain.
  Stir in crushed red pepper, garlic and ham.  Heat to boiling, reduce
  heat. Cover and simmer 1 hour to 1 hour 30 minutes or until peas are
  tender. (Do not boil or peas will burst)
  Stir in rice, onions, bell pepper, pepper, celery seed, one cup V-8,
  and 2 chicken bouillon cubes.
  Cover and simmer about 25 minutes, stirring occasionally.
  Cut stems out of center of collard green leaves.  Slice  and chop in
  match size strips. Stir in collard greens, simmer until heated
  through.
  == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV
  vers. 1.50
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Black-Eyed Peas with Mushrooms
 Categories: Main dish, Indian, Vegetables
      Yield: 6 servings
  1 3/4 c  Black-eyed peas
      5 c  Water
    1/2 lb Mushrooms, thickly sliced
      6 tb Vegetable oil
      1 ts Cumin seeds
      1    1" cinnamon stick
  1 1/2 md Onions; chopped
      4    Garlic cloves, chopped
      4 md Tomatoes; peeled & chopped
      2 ts Coriander; ground
      2 ts Cumin; ground
    1/2 ts Turmeric
    1/4 ts Cayenne
      2 ts Salt
           Black pepper
      3 tb Cilantro; chopped
  Put peas & water in a covered pot & bring to a boil.  Simmer for 2
  minutes, turn off heat & let steep for 1 hour.
  Heat oil & when hot put in the cumin seeds & cinnamon stick.  Let then
  sizzle for a few seconds.  Add onions & garlic & stir-fry until the
  onions start to turn brown at the edges.  Put in the mushrooms &
  stir-fry until they begin to wilt.  Add the tomatoes, coriander,
  cumin, turmeric & cayenne.  Stir & cook for 1 minute.    Cover, turn
  heat to low & cook for 10 minutes.  Turn off heat.
  Bring peas back to the boil, simmer for 20 to 30 minutes.  Then add
  the cooked mushrooms & spices along with the remaining ingredients.
  Simmer, uncovered on low heat for 30 minutes.  Stir occasionally.
  Remove cinnamon stick & serve.
  Madhur Jaffrey's "Indian Cooking"
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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