Hot Blackeyed Pea Dip

• 1/2 bell pepper, chopped fine
• 2 blades celery, chopped fine
• 1 med. onion, chopped fine
• 1 tsp. black pepper
• 2 Tbsp. Tobasco sauce
• 1/2 c. catsup
• 1 tsp. salt
• 3 chicken bouillon cubes
• 1/4 tsp. nutmeg
• 1/2 tsp. cinnamon
• 2-15 oz. cans blackeyed peas
• 1-15 oz. can RoTel tomatoes
• 1 clove garlic, pressed
• 1 tsp. sugar
• 1 Tbsp. flour
• 1/2 c. bacon drippings

1. Combine first 10 ingredients in saucepan; cook over low heat, stirring, until it reaches a boil and cubes are dissolved.
2. Add peas, tomatoes, garlic and sugar.
3. Simmer 30 minutes;
4. Combine bacon drippings with flour and stir into peas, then cook 10 minutes more, stirring well; serve hot with corn chips.

bell pepper, blades celery, onion, black pepper, tobasco sauce, catsup, salt, chicken, nutmeg, cinnamon, blackeyed peas, tomatoes, clove garlic, sugar, flour, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=790051 (may not work)