SC - where in the world is the rock?

[Leslie Lansdowne]

In a message dated 8/12/1999 2:51:59 PM US Mountain Standard Time, 
troy at asan.com writes:

<< 
 > Succotash is corn and black-eyed peas.  (all this is a perfect example of
 > why 'traditional' is such poor documentation.) >>

I've eaten this, and it is good.  But I never heard a name for it.  In my 
family, succotash is corn, baby lima beans, and tomatoes.
Now I have made "Hopping John" which is black eyed peas cooked with pork and 
served over a bed of rice with chopped raw onion and sliced fresh tomatoes on 
the side in the summer, and with greens and cheese pie and fried chicken in 
the winter.

Hopping John


4 quarts water
1 hog jowl, or ham bone, 
2 cups shelled fresh black eyed or purple crowder peas
1 cup rice
2 cups tepid water
1 tsp salt.
dash olive oil 

Boil the pork in the water until it is falling off the bone.  About half an 
hour before serving, cook the rice.  Add the rice to the tepid water, salt 
and oil.  bring to a boil, remove from heat and allow to sit covered for at 
least twenty minutes  Add the peas to the cooking ham and return to the boil 
for about ten minutes, or until the peas are tender but not mushy.  Serve 
over the rice.  

Bouquet Pepper Sauce

Don't know by what other name they are called, but Bouquet Peppers are a 
capsaicin pepper with tiny fruit that grows on a dwarf plant, and has a long 
growing season, so there are usually green peppers, yellow peppers, red 
peppers, and sometimes purple peppers all on the plant at the same time.  
It's very showy, and the fruit pack a whallop.  Not as hot as Jabenero, but 
more powerful than simple chiles.  To make the pepper sauce, pack as many 
whole peppers into a decorative cruet or container of your choice as you can 
without crushing them.  Add a pinch of salt.  Cover with boiling white 
vinegar.  Allow to sit a couple of weeks to bring out the best flavor.  Will 
keep indefinitly without refrigeration.

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