1 pound black eyed peas
2 cups onions (minced)
1 cup green peppers (minced)
1 cup celery (small dice)
1 pound bacon, sliced thin (medium dice)
1 Tablespoons pork base
1/2 gallon cold water
1/2 pound white rice

Rinse and soak peas 4 hours.

Cook bacon until just crisp, strain off grease and reserve, set aside.

Use bacon grease to saute all vegetables until tender.

Add peas, base, water to sauted vegetables. Bring to a boil, then simmer for 30 minutes until peas are just tender.

Add rice to mixture. Continue cooking until rice is cooked and mixture is almost dry. Stir in bacon to finish.

Makes about 48 cookies.

1 cup sesame seeds
1/4 cup butter at room temperature and 1/4 cup margarine
2/3 cup firmly packed brown sugar and 1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking powder
dash of salt

Preheat an oven to 350 degrees F. Spread the sesame seeds on a baking sheet and bake until toasted, 5-7 minutes. Let cool. Reduce the oven temperature to 325 degrees F.

In a bowl, beat together the butter and brown sugar until light and fluffy. Beat in the egg and then stir in the vanilla. In another bowl, sir together the flour, baking powder and salt. Stir the dry ingredients into the wet ingredients and mix. Stir in the sesame seeds and mix well.

Place small spoonfuls of the batter 2 inches apart on well-greased baking sheets. Bake until slightly spread out and lightly browned, 6-8 minutes. Let cool on baking sheets or remove to wire racks to cool. Store in an airtight container up to 5 days.

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