| | Crowder Field Peas 1/2 gallon field peas (crowders)
4 ham hocks
3 quarts of water
2 tablespoons of vegetable shortening
1 teaspoon of salt
1 teaspoon of sugar
10 pods of okra |
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In a deep broiler, cook the hock bones for 1 1/2 hours on medium heat. Remove the hock bones from the water, and boil the peas for 30 minutes. Drain the peas from the water, adding another three quarts of water to the boiler. Place the hock bones, peas, vegetable shortening, salt and sugar. Simmer for 60 minutes. Add the okra on top of the peas. If possible, do not stir. Simmer for another 30 minutes longer. Serves 6 to 7 |
