NY Cider Mills, Recipes & News

Hoppin’ John


Part 1

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)

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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