Black-Eyed Pea Dip(Not For The Faint Of Heart.)

• 1/2 bell pepper
• 2 stalks celery
• 1 onion
• 1 tsp. black pepper
• 1 tsp. Tabasco
• 1/2 c. ketchup
• 1 tsp. salt
• 3 chicken bouillon cubes
• 1/4 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1 (15 oz.) can Trappey's black-eyed peas
• 1 (16 oz.) can Bush's black-eyed peas with a jalapenos
• 1 (10 oz.) can Ro-Tel
• 1 (8 oz.) can stewed tomatoes
• 3 strips crisp bacon
• 1 clove garlic
• 1 tsp. sugar

1. Put first 10 items together in a pan.
2. Cook over low heat until a boil.
3. Put next 7 items with first 10 items; simmer 30 minutes. Thicken after the 30 minutes of simmering by adding 1/4 cup bacon drippings and 3 tablespoons flour.
4. So hot!

bell pepper, stalks celery, onion, black pepper, tabasco, ketchup, salt, chicken, nutmeg, cinnamon, rotel, tomatoes, bacon, clove garlic, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=262299 (may not work)