Black Eyed Peas
Yields 3 Gallons

2 cups sweet butter
1 cup fresh garlic, chopped fine
5 cups celery, washed and chopped coarsely
5 cups red onion, chopped coarsely
5 cups carrots, washed, tips and ends removed, chopped coarsely
3 tablespoons each dried Thyme and dried Oregano
2 tablespoons sea salt
2 tablespoons coarse ground black pepper
1 teaspoon crushed red pepper
5 pounds black eyed peas, rinsed
5 quarts chicken stock

In a heavy bottom large soup pot, over low heat, simmer olive oil and garlic for 5 minutes. Add in celery, onions and carrots, continuing to simmer for 10 minutes. Add in thyme, oregano, sea salt and black pepper. Simmer for 10 minutes. Add in black eyed peas. Cover and simmer for 30 minutes, stirring occasionally. Add in chicken stock and simmer on low heat for 2 hours, stirring occasionally. Taste and adjust seasoning.
Prepare one day ahead of time, as Peas always taste better the next day!
Serve over Collards with slices of Sweet Corn bread. Enjoy!

Collard Greens
Created & Copyright by Sheana Davis, The Epicurean Connection 1989

½ cup sweet butter
5# collard greens, washed and cut into 1 inch strips
1 cup apple cider vinegar
2 cups golden raisins
1 teaspoon each sea salt and black pepper

In a large heavy bottom pot, melt butter and add in collard greens, apple cider, raisins, sea salt and black pepper. Stir together, cover and allow to simmer for 10 minutes. Remove from heat and allow to sit for 10 minutes. Enjoy with Black Eyed Peas and Cornbread.

Sweet Cornbread
Created & Copyright by Sheana Davis, The Epicurean Connection 1989
Yields 12 cups batter

2 Cups Yellow Cornmeal
2 cups White Cornmeal
2 Tablespoons Baking Powder
2 Tablespoons Sea Salt
2 cups sweet butter, melted
2 cups dark brown sugar
8 whole large eggs
½ cup each brown sugar and sweet butter, melted together.

Preheat oven to 350. In a large bowl, combine cornmeal, baking powder and sea salt.
In a separate bowl whisk together the melted butter, brown sugar and eggs. Gently fold together with the cormeal mixture. Pour into muffin pans or pan of choice. Bake in oven until thoroughly cooked, 15-20 minutes. Remove from oven and brush with melteed sweet butter and brown sugar. Enjoy!

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