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Hodgepodge from The Geranium Farm

Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Tuesday, January 10, 2006

Black-Eyed Peas Dip

1 3/4 cups black-eyed peas (dried)
2 jalapeno peppers, seeded and chopped (optional)
1/3 cup chopped onion
1 clove garlic, chopped
1 cup butter or margarine
2 cups shredded sharp cheddar
1 4 oz. can chopped green chiles
1 tbsp liquid from chiles

Cook peas as directed on package, or substitute 3 or 4 cans of peas or
equivalent amount of frozen peas. Combine peas, peppers, onion, and garlic
in blender, and blend until smooth. Set aside. Combine butter and cheese
in top of double boiler. Cook over low heat until melted. Add chiles and
liquid, and combine with pea mixture. Stir well and serve with corn chips.

This Pass-Along recipe comes from Ellie Chapman of St. Louis, Missouri with the following note: "My husband was rector of a church in St. Louis for many years, and we had a tradition of entertaining the parish at an open house on New Year's Day. The centerpiece of the party was always a large chafing dish of black-eyed pea dip. Everyone had at least a bit, to ensure good luck in the coming year."


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