Recipe of the Week

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Hoppin’ John

Jeanette Shepherd

3 c. cooked rice                                            1 pkg. blackeye peas

1 c. chopped celery                                     3 ½ c. chicken broth

1 c. chopped onion                                      ½ lb. cooked ham, cubed

1 clove garlic, minced                                  1 bay leaf

1 T. vegetable oil

In large skillet, sauté celery, onions, and garlic in oil. Place celery mixture, frozen peas, chicken broth, ham, and bay leaf in a Dutch oven. Bring to a boil. Boil for 3 minutes, reduce heat, cover and simmer for 45 minutes. Additional water may be needed during cooking. Remove bay leaf. Serve over hot cooked rice.