b'a bite of countryMoms RealCountry RecipesDIRECTIONSIf using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this,THE TACK ROOMremove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.Heat the oil in a large pot over medium-high heat. When the oil is shimmering, addBARGRILLthe pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon,POOLDANCE HALLonion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook\'s Note).Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.Cooks Note: Using the back of a spoon, smash some of the peas against the inside of the pot then stir them into the mixture. This will break up some of the peas and give them a creamier consistency. Alternatively, you can puree 1 cup of the peas and broth in a blender or a food processor, then return the puree to the pot.Pot Likker SoupRecipe and photograph courtesy of southernbite.com EVERY DAYINGREDIENTS1 tablespoon vegetable oil1 pound smoked ham, chopped (about 3 cups chopped)1 large onion, diced2 cloves garlic, minced8 cups chicken broth [2 (32-ounce) boxes]1 (16-ounce) bag frozen chopped collard greens (or other green of your choice)1 (15.5-ounce) can black-eyed peas, drained and rinsed1 (28-ounce) can petite diced tomatoes, drainedsalt and pepper SUNDAY-THURSDAY 3PM-10PMDIRECTIONSHeat the oil in a large pot or dutch oven over medium heat. Add the ham and onionFRIDAY-SATURDAY and cook for 5 to 7 minutes, or until the onions are translucent. Add the garlic, cook3PM-MIDNIGHTabout a minute more. Add the chicken broth and bring to a boil. Stir in the frozen greens. Bring back up to a boil, reduce the heat, cover, and simmer for 20 minutes.Add the rinsed peas and drained tomatoes. Add salt and pepper to taste. Cook for anLOCATED AT:additional 10 minutes.celery raisin nut saladINGREDIENTS 10300 South Miller Road2 c. diced celery3 T. orange juice1 c. chopped raisins2 t. lemon juice Buckeye, Arizona 853261 c. chopped nuts623-691-6900southbuckeye.com/tack-roomDIRECTIONSToss above ingredients in a medium sized bowl. Allow to marinate for half an hour in the refrigerator. Drain and arrange on lettuce bed. Makes 4 servings. ArizonaRealCountry.com January 2020 51'