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      Title: Hot Hoppin' John Salad
 Categories: main dish, salads
      Yield: 6 servings

      1 c  coarsely chopped ham
      1 c  chopped onion; divided
      2    garlic cloves; minced
      1 tb vegetable oil
      3 c  hot cooked rice - (cooked in
           - chicke
     16 oz canned black-eyed peas -
           -rinsed and
      1 ts hot pepper sauce
    1/2 ts cracked black pepper
    1/4 ts salt
      2 sl bacon
      4 c  very finely shredded cabbage
           - - (gre

  Cook ham, 1/2 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; stir-fry until tender-crisp.  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


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