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From the Kitchen of: LaMar
Here is a simple recipe that is traditional in the South to be served on New Years Day. There is an old saying in the South that on New Years Day it is essential to have pork and under no circumstances have poultry. The reason being that if you eat poultry, you will scratch backwards all year, while if you eat pork you will not root ahead all year! The pork dish more frequently than not was "Hoppin John". Don't ask me how it came by such a name. I don't have a clue. Around Christmas Hog Jowl begins to appear in the stores. That is the pork ingredient, although bacon can be used as well.
| 1 | c. | Cowpeas, Field Peas or black eyed peas |
| 1 | c. | Rice |
| 1/2 | lb. | slab hog jowl or bacon |
| Salt, as needed |
Cut up bacon or jowl in smallish pieces and fry. Cook peas in about a quart of water until tender but not mushy. Drain and put the peas to one side. Add the rice to the remaining liquor. It should be about a cup, if not add water. Cook until the rice is dry. Add the peas and bacon plus some of the bacon grease for flavor.