The Grand Champion and First Place recipe in the vegetable category at the Black-Eyed Pea Jamboree Cook-Off 1971 was made by Mrs . Anita F . Shipp of Quinlan . The prize winning recipe is as follows :
Black-Eyed Peas — Spanish Style
1 can ( 16 oz .) black-eyed peas 1 dozen tortillas 1 / 2 tsp . oregano 1 / 2 tsp . cominos ( ground ) 1 / 2 lb . grated cheese 1 cup chopped onion 1 / 3 tsp . salt 1 / 3 tsp . black pepper 1 can ( 10 oz .) hot dog sauce 1 / 2 cup shortening
Soften tortillas two at a time in shortening . Stack and keep covered until ready to fill . Drain black-eyd peas and mash with fork ; add oregano , cominos , salt , pepper , 1 / 4 pound cheese and 1 / 23 cup chopped onion . Place three tablesppons of mixture on each tortilla and roll up and place in baking dish or pan . Pour on the hot dog sauce and top with remainder of onion and cheese . Place in oven at 300 degrees until cheese has melted . May be served with shredded lettuce and tomato wedges .
A lot of tasting too place at the 15th Annual Black-Eyed Pea Jamboree ( 1976 ) Friday and Saturday before the first place winners in four categories were named in the Saturday finals at the Henderson County Junior College Student Union Building ballroom . Billy Archibald of Mexia was named Grand Champion Cook of the four first place winners .
Black-Eyed Peawheels
1 can ( 15 oz .) black-eyed peas , drained 1 / 2 stick margarine
1 dash garlic 2 dashes cayenne 1 / 4 tsp . Lowery ’ s Seasoning Salt 1 3 oz . pkgs . cream cheese 2 pkgs . imported ham 8 green onions
Heat peas in melted butter . Add garlic , cayenne and sesoning salt . Sim , mer for 15 minutes . Cool and mix Black-Eyed Peas and softened cream cheese together in food processor until mixture is creamy and well-blended . Spread mixture onto each slice of ham . Roll green onion lenthwise in ham . Chill and cut into 1 / 2 inch peawheels . Serve these delicious Black- Eyed Peawheels as appetizers any time of the year .
First Place in the ‘ Just Peas ’ category at the 15th Annual Black-Eyed Pea Jamboree ( 1976 ) was Charlotte Parks of Ben Wheeler .
Just Plain Ole Black-Eyed Peas
4 cups fresh Black-Eyed Peas Salt and pepper ( as needed ) 1 / 4 tsp . paprika 1 lb . Salt port , cubed 1 lb . fried port saausage ( leave in hunks ) 1 Tbsp . beef base 1 / 4 tsp . red pepper 1 / 2 cup bacon grease 1 cup pork broth
Cover black-eyed peas with water and bring to a boil . Reduce heat and cook slow until done , about 30 minutes before done add sausage , and sausage dripping ( to taste ).
Featured this week in the Food , Family and Fun section of the Athens Review are the winning recipes from the 13th Annual Black-Eyed Pea Cook-Off ( 1974 ). The winners werre chosen as finalists Friday from 64 contestants who participated in the contest . Joyce Carroll was named Grand Champion .
Reunion Pea Casserole
1 lb . regular pork sausage ( fried , drained and crumbled ) 2 cups cooked black-eyed peas , coarsely mashed 1 can chopped green dhilies 1 tsp . garlic powder 1 / 4 tsp . cumin 1 / 4 tsp . oregano 1 / 2 tsp . pepper 1 / 2 tsp . salt
Thoroughly mix all of the above ingredients and set aside . 4 Tbsp . margarine 2 cups yellow squash , 1 / 4-inch slices 2 cups zucchini , 1 / 4-inch slices 1 cup chopped onion 4 eggs , well beaten 2 cups shredded mozzarella cheese 2 cups shredded cheddar cheese 2 pkgs . crescent rolls
In a large skillet , melt margarine over low heat . Add squash slices , onion and saute until tender . Remove from heat and cool for about 5 minutes . Meanwhile , mix eggs and cheese together and then fold into sauted squash .
Separatee crescent dough into two long rectangles . Place in a lightly greased casserole dish ; press over bottom and up sides to form a crust and top with squash mixture . Casserole may be garnished with small triangles of remaining crescent dough or buttered bread crumbs ( optional ).
Bake at 350 degrees for 25-30 minutes . Let set for about 15 minutes before serving . 8-10 servings .
8 | Greater Athens Magazine | July 2022