Power Cooking

• 1 3/4 cup dried black-eyed peas
• 5 cups of water
• 5 jalapeno peppers, seeded and chopped
• Reserve 1 Tbs. Liquid
• 1/3 cup chopped onion

• 1 clove garlic
• 1 cup butter or margarine
• 2 cups shredded sharp cheddar cheese
• 4 oz. can chopped green chili peppers

Cover peas and boil two minutes. Remove from heat, cover and soak for one hour. Drain. Combine peas and five cups of water, bring to a boil. Reduce heat, cover and simmer for one hour and 15 minutes. Drain. Combine peas, peppers, onion and garlic in an electric blender or food processor. Blend until smooth. Set aside. Combine butter and cheese in top of double boiler. Bring water to a boil. Stir until melted and add remaining ingredients.