Alabama - The Yellowhammer State, State flower: Camellia

1. Tuskegee Soup
2. Smothered Breast of Chicken
3. Hopping John
4. Spinach
5. Peanut Butter Cornbread
6. Southern Pecan Pie

Hopping John - Several servings

2 Cups (1 lb) dried black eyed peas
6 Cups cold water
1 lb salt pork, rind removed and cut into strips about 2" long x ½" wide.
1 Cup finely chopped onions
1-½ Cups uncooked long grain white rice, not the converted variety

Place the black eyed peas into a sieve or colander and run cold water over them until the water is clear. Transfer the peas to a r quart casserole, add 6 cups cold water and bring to a boil over high heat. Lower the heat and simmer, partially covered for 30 minutes.

In a second pot of boiling water, drop the salt pork strips and bring the water back to a boil. Immediately drain the strips patting them dry with paper towels then place them into an 9-½" or 11" fry pan. Fry uncovered over a moderately high heat for 10 to 12 minutes, turning frequently and lowering the heat if necessary. When the strips are brown and crisp, fully rendered of their fat, transfer them with tongs to paper towels to drain, set aside.

Add the chopped onions to the fat remaining in the fry pan and cook over moderate heat for 3 to 5 minutes, stirring frequently, until the onions are soft (translucent) but not brown. Remove from heat and set aside.

In a fine sieve, wash the rice under cold running water until the water is clear.

After the peas have cooked their allotted time, stir in the salt pork, onions and rice and bring back to a boil. Cover the casserole pan tightly, reduce the heat to low and simmer 20 to 30 minutes or until the peas are tender and the rice is fluffy. Taste for seasoning and serve at once.

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