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Archive for February 12th, 2009

Hoppin’ John

Part 1

  • 2 cans Black eyed peas, rinsed and drained
  • ½ Red pepper, finely diced
  • 2 stalks Celery, finely diced
  • ½ c. Cooked rice
  • 2-3 Scallion, thinly sliced
  • ½ pt. Grape tomatoes, cut in half about half a pint
  • Fresh parsley, chopped
  • Salt and pepper to taste
  • Vinaigrette
  • 4 slices Bacon, cooked until crisp

In a medium bowl, combine the black eyed peas, pepper, and celery. Add cooked rice to taste. Stir in scallions, tomatoes and parsley. Combine with vinaigrette until all the ingredients are coated with vinaigrette. (You don’t want it soggy with vinaigrette.) Let stand approximately 2 hours for flavors to meld. When ready to serve garnish with bacon.

Part 2 (Vinaigrette)

  • ¼ c. Red wine vinegar
  • Salt
  • 1 tsp. Fly Creek Cider Mill Dijon mustard
  • 1 clove Garlic, put through press
  • ½ c. olive oil

Place vinegar in cruet or jar with tightly fitting top. Add salt (approximately 1/2 teaspoon) Shake well. Add mustard and garlic into the mixture. Shake well. Add olive oil to taste. Salt and pepper to taste.

Contributor: Barb Potter – Hartwick Librarian & 4H Leader


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