Scrumptious Sunday

Scrumptious Sunday

Theme= SOUP

Black-Eyed Pea Soup

1 tablespoon vegetable oil

1 cup diced onion

1 cup diced celery

1/2 cup diced sweet bell pepper, red or green

4 to 6 ounces diced ham

4 cloves garlic, minced

4 cups chicken broth

3 cups cooked black-eyed peas or 2 cans (15 to 16 ounces each) drained and rinsed

1 1/2 cups frozen chopped turnip greens or spinach, thawed

2 cans (14.5 ounces each) tomatoes, diced, with juice

1/2 teaspoon Creole seasoning

1/4 teaspoon ground black pepper

1/4 teaspoon dried oregano

salt, to taste

PREPARATION:

Stovetop:

In a large Dutch oven or large saucepan over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer.
To the ham and vegetable mixture add chicken broth, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour. Taste and add salt, as needed.
Slow Cooker:
In a skillet over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer. Transfer ham and vegetables to the slow cooker; add chicken broth, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano. Cover and cook on LOW for 5 to 7 hours, or HIGH for 2 1/2 to 3 1/2 hours. Taste and add salt, as needed.

The Fat of it All

Deep Fried Snickers Bars

FROZEN Snickers bars with stick inserted (must be frozen or will just turn to goo)

For batter:
1 cup milk
2 tablespoons vinegar
1 tablespoon oil (Peanut oil works better than vegetable oil)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt

Mix together milk, vinegar and oil. In another bowl, blend flour, baking powder and salt. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate batter while oil heats.