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A Taste of the South

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Ok, now for some more flavor from the south. My mother was born in Georgia, so I grew up with real "down home" southern cooking. Black-eyed peas were one of many southern staples in our house. As my husband is also from Georgia, I have tried to keep southern cooking alive in our house as well. So, here is another recipe from the pages of Southern-Style Diabetic Cooking. Enjoy.

Black-Eyed Pea Soup

• 1 lb dried black-eyed peas
• 4 slices bacon, chopped in 1-inch pieces
• 1 medium onion, chopped
• 1 cup celery, chopped
• 1 Tbsp flour
• 2 qt water
• 1 medium tomato, chopped
• 1 small dried red pepper
• 2 cloves garlic, minced

1. Sort the black-eyed peas. Wash well. Place in a large stockpot, cover with water and bring to a boil. Boil 2 minutes. Remove from heat, cover and let soak overnight.
2. In a nonstick pan, fry bacon until crisp. Drain bacon on paper towels and discard drippings.
3. In the same pan, sauté onion and celery until they are clear. Remove from pan and set aside. Add flour to pan. Stir constantly until golden brown. (Don't let it burn.)
4. Drain black-eyed peas. Add all ingredients to stockpot and cook over low heat 2 1/2 hours, or until the peas are done, stirring occasionally. (Makes 10, 1 1/2 cup servings)

Diabetic Exchanges: 2 starches, 1 very lean meat

Nutritional Analysis: Calories - 182 from fat - 17 Total Fat - 2 g Sat. fat - 1 g Cholesterol - 2 mg Sodium - 56 mg Carbs - 31 g Fiber - 5 g Sugars - 5 g Protein - 12 g

Two recipes for the price of one... Here's a quick and easy version of an old favorite. This recipe comes from the pages of Quick Cooking, Taste of Home's sister magazine. It is from their January/February issue and was sent in by Brenda Risser of Willard, Ohio.

Chicken Dumpling Soup

• 2 cans (10 3/4 oz) condensed cream of chicken soup
• 3 1/3 cups milk, divided
• 1 2/3 cups biscuit/baking mix

Combine soup and 2 2/3 cups milk in a 3-qt saucepan. Bring to a boil over medium heat. Reduce heat. In a bowl, combine biscuit mix and remaining milk just until blended. Drop by rounded tablespoons into simmering soup. Cook, uncovered, for 10 minutes. Cover and simmer 10-12 minutes longer or until the dumplings are done. (Do not lift lid while simmering.) Yields 4 servings.

Nutritional Analysis: (prepared with low-fat cream of chicken soup, skim milk and reduced-fat biscuit mix) Calories - 359 Sodium - 1276 mg (Pretty high so keep track of how much you eat.)

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