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Black-Eye Peas & Red Cabbage
Crockpot Black-Eye Peas
2 bags dry beans
4 Tablespoons Butter
1 Cup Heavy Cream
in a large crockpot
add beans and cover them with water.
Add generous amount of salt and pepper on medium high heat.
Allow beans to cook for 2 hours once beans are tender and most of the water is absorbed.
Cover them with chicken broth reduce heat to low.
Add 4 tablespoons butter and 1 cup heavy cream.
Allow the broth to thicken and serve!
2 red cabbages finely chopped
1 large red onion
1/2 cup green onion
1 clove garlic minced
2 and 1/2 cups chicken broth
4 tablespoons hot/mild salsa/pepper sauce
in a large kettle add a generous amount of olive oil on high/medium heat until the oil is lightly brown.
Reduce heat to medium, add cabbage.
Turn the cabbage so it is covered in the oli.
Add onions, salt, pepper, and garlic. Allow to cook down stirring ocassionally.
Once your cabbage has cooked down, add chicken broth.
Cover with lid and reduce heat to low. Cook for 15-20 minutes.
Once the cabbage is tender, add 4 tablespoons of hot/mild salsa or what's known as PEPPER SAUCE here in the south.
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