Happy new year. enjoy.


1 lb dried black eyed peas
8 cups of water
6 slices bacon
1 onion, chopped
1 green bell pepper, chopped
1 cup fresh parsley, chopped
1 bunch green onions, chopped
1 small jalapeno pepper, minced and seeded
3 cloves garlic, pressed
1/4 teaspoon hot sauce
2 tablespoons worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon dried oregano
1 lb smoked sausage, sliced
1 1/2 cups chopped smoked ham (equal to about 1/2 lb)
1 (14 1/2-oz) can cajun style stewed tomatoes, undrained (If you can't find these, use fire roasted instead)

wash peas, put in large pot, add water to depth of 2 inches above peas. cover, let stand 8 hours or overnight

drain peas, return to pot. add 8 cups water; bring to a boil. cover, reduce heat, and simmer for 30 minutes, stirring occasionally

add bacon and every ingredient except for ham, sausage, and tomatoes. return to a boil, cover, reduce heat, and simmer for 30 minutes (or until peas are tender)

add sausage, ham, tomatoes. return to boil, cover, reduce heat, simmer for 30 minutes.

makes about 15 servings.

MBL's Cabbage Recipie

1 head of Cabbage
Butter/Marg
Olive Oil
Garlic
Salt/Pepper/Various seasonings
Al Foil

Quarter the head of cabbage going through the part where the cabbage head connects to the rest of the plant. Drizzle with olive oil, sprinkle with salt, pepper and various other seasonings. I've tried a little Tony's, garlic salt, seasoned salt, and others and it all is good. Wrap individual quarters in foil. Before sealing the individual foil packets, put a healthy dollop of butter/marg inside the packet and seal it up. Place on the grill with the broad side down. Don't leave on direct heat. No need to turn, flip, or otherwise mess with them. Should be ready in about 30 mins. Best enjoyed with a flavorful lager from Milwaukee.