I need look no further than a local church gathering to find some of the best cooks in my area . The decision to join that church was sealed once my husband attended a fellowship there. The women go out of their way to bring desserts and foods made from scratch. Often you hear them trading recipes and talking about where to find certain ingredients. I learned quickly that my burrito casserole (pkg of frozen burritos covered in a can of chili, topped with cheese) doesn’t really fit in here.
Each year we have a Christmas party and the foods that are brought are the best of the best. This year was no exception.
I really didn’t know where to start.
These ladies put lots of love into everything they do. Everything looks as good as it tastes. These women are inspiring to me in every area, not just cooking.
As we sat around the table and ate, we again discussed recipes. My Texas Caviar dish had led to a revelation of an old time recipe of fried black eyed pea patties. Some had heard of this, but most had not and listened to the story behind the recipe. To be honest, I”m not anxious to make it. It is another of those things that sprang from hard times and having to make leftovers seem appealing. That, and I’m just not that into black eyed peas.
- 2 cans black eyed peas or a pot of cooked peas
- onion, chopped
- egg
- flour
- salt
- pepper
- a little cornmeal
Stir this together well and form patties, dredging the patty a flour and cornmeal mixture. Fry in hot grease for a few minutes. Drain on paper towels.
I came home and looked this recipe up online and found several for a fancy black eyed pea cake with a fancy sauce. This is more of the squash patty or potato patty type. Nothing really delicate and ornate about it. Just a recipe from years and years ago when there were plenty of peas to eat and not much of anything else.
Tuesday, December 22nd, 2009, 8:26 pm | 
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