South of the Mason Dixon line, black eyed peas have simmered on stoves for decades and are served at the midnight hour on New Year's Eve along with the chilled champagne, mixed drinks, and the beer. Dried, frozen or canned, they have been traditionally cooked with either ham hocks, ham chunks, or bacon and whatever other ingredients the home cook adds to them. For the carb and the cholesterol conscious, turkey bacon or turkey ham is used as well as a light cooking oil. For the sugar restrictive, a sugar- free product is substituted. For the eggless, a commerical egg product is used. For the salt-free, a light salt is used.

Dried Black Eyed Peas

1-lb. dried black eyed peas, rinsed in a colinder
1-ham hock, or a few chunks of ham
1/2-cup onion, chopped
2-cloves garlic, finely chopped
Enough water to cover the peas
1-small can stewed tomatoes, pureed
1-whole jalapeno, rinsed
Salt and pepper to taste

Directions: Into a large bowl:Add the dried black eyed peas and cover them with cold water soaking them overnight. In a skillet: Add a tablespoon of cooking oil and cook the ham until it is halfway done. Saute the onion and the garlic. Season with the salt and the pepper.Add the black eyed peas with the water that they were soaked in and cover them with some more water. Bring the ingredients to a boil for ten minutes. Turn the heat down to medium-low. After the black eyed peas are almost finished cooking add the pureed tomatoes and the whole jalapeno. Adjust the seasonings. Cook until the peas are done. Serve with slices of corn bread and butter.

Corn Bread

1-cup flour
1-cup yellow corn meal
1/4-cup sugar
1-Tlb. baking powder
1-tsp. salt
1/4-cup cooking oil
1-egg
1-cup milk, or buttermilk

Directions: Combine the flour, the corn meal, the sugar, the baking powder, and the salt. Add the liquid ingredients and combine them with a wooden spoon. Oil an eight-inch rectangular baking or a round cast iron skillet adding the corn bread batter. Bake at three hundred and fifty degrees for forty-five minutes.

Black eyed peas were originally cultivated in Asia, India and Africa. They were brought to the West Indies and the Southern states in America by slaves. The peas stand for coins and prosperity. They are a rich source of Calcium, Folate and Vitamin A.

Frozen black eyed peas are usually found in the freezer section of the grocery store. Bacon is usually used instead of ham for a better flavor.

Frozen Black Eyed Peas
2-slices bacon, cut into halves
1/2-cup onion, chopped
2-cloves garlic, finely chopped
1-16-oz bag black eyed peas
1/4-tsp. sugar
Salt and pepper

Directions: In a large pot: Cook the bacon until it is almost done. Saute the chopped onion and the garlic. Add the frozen black eyed peas and cover them with water. Season with the salt, the pepper and the sugar. Cook on medium-low until they are done.

Canned black eyed peas are the quickest way to cook them and they are usually well seasoned with added bacon. Although, the home cook might add two slices of cooked bacon and lightly season them.

Cooking since the age of fifteen, the author has always enjoyed enjoyed cooking holiday meals.