*  Exported from  MasterCook  *
 
                                Hopping John
 
 Recipe By     : Finest Old Southern Recipes, 1972, p. 31
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Holiday                          Southern
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  pound         bacon or salt pork
    6      cups          cold water
    1      cup           dried black-eyed peas
    1      cup           uncooked rice
      1/2  teaspoon      salt -- optional
      1/4  teaspoon      pepp
 
 Put the bacon or salt pork into a large saucepan.  Add the water and
 bring to boiling.  Reduce heat, cover, and simmer 45 minutes.  
 Meanwhile, sort and thoroughly wash the peas.  Add gradually to bacon
 and water so boiling will not stop.  Cover pan and simmer about 1-1/2
 hours, or until peas are almost tender, stirring occasionally. 
 Gradually add the remaining ingredients so boiling will not stop.  Cover
 and simmer about 30 minutes, stirring occasionally, or until a kernel of
 rice is soft when pressed between fingers.  If necessary, ad more
 boiling water during cooking.   Remove bacon and drain pea-rice mixture
 thoroughly in a colander or sieve.  Cover colander with a clean cloth; 
 set over hot water until ready to serve.  Slice the bacon and keep
 warm.   To serve, turn the pea-rice mixture into a warm serving bowl and
 garnish with parsley.  Accompany with the sliced bacon.   
 
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 NOTES : From the cookbook:  “Originally a native of South Carolina and
 now relished throughout the South, this blackeyed pea  and rice mixture
 is a traditional Carolina New Year’s Day good luck dish.  ”Eat peas on
 New Year’s Day to have plenty of everything the rest of the year.“  
 There are those who think it was named for a Charleston hotel waiter who
 served it to his fashionable customers.”     
 Lou Parris, 12/96

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