The International Cowpea Festival and Cook-off had a variety of competitions on Sept. 15at the Charleston Park.

Among the competitions was the amateur cook-off division. There were three categories for the amateur cooks — International Flair, Appetizer and Entree.

The winners were:

International Flair — William Neely, first, Hankypanky Roll; Jim Hughes, second, Southwestern Cowpea Soup

Appetizer — William Neely, first, Pea Blossom; and Linda Barbrow, Fiesta Pea Salad

Entree — Linda Barham, first, Barbecue Black-eyed Peas; and Wilbur Moore, second, Cowpea Stew.

The winning recipes include:

Hankypanky Roll

William Neely

Ingredients:

Sweet homemade Chow Chow

1/2-pound ground beef

1 package of egg roll wraps

1 cup black-eyed peas

1 beaten egg

Cook:

In a pot, boil peas until tender. Drain off water. Brown the ground beef and drain off grease completely. Combine in a medium size mixing bowl and add two cups (or if you measure like momma did — half the jar) Chow chow. Let cool overnight.

Fill:

Fill the shells using approximately 2 tablespoons of mixture

Southwestern Cowpea Soup

Jim Hughes

Ingredients:

3 cans — Black-eyed peas (15 ounces)

1 can — Whole kernel corn (15 ounces)

1 can — Petite diced tomatoes (28 ounces)

1 can — Tomato sauce (8 ounces)

3 packages dry taco seasoning

Corn chips — optional

Grated cheese — optional

Directions:

In a large soup pot, add the black-eyed peas with their broth, petite diced tomatoes with their liquid, tomato sauce and the corn — drained. To this add the three packages of taco seasoning. Stir until well mixed.

Cook soup over medium heat to a bubbling simmer, stirring often to blen flavors.

Cook for 25 to 30 minutes.

Serve hot — with chips and cheese, if you wish.

Tastes better the next day — if you can wait that long.

Even better cooked in a dutch oven over an open fire.

Pea Blossoms

William Neely

Ingredients:

1 package of white flour tortilla shells

2 cups of field peas

Pace picata salsa

Sour cream

Spinach leaves

Feta cheese

Lemon juice

1 diced tomato

Shells:

Cut shells into small circles; place in small muffin pan and bake at 350 degrees until golden brown.

Peas:

Boil in water until tender. Drain and add in diced tomatoes and half teaspoon of lemon juice. Stir.

Assembly:

Layer in small amounts of salsa and sour cream then add peas and top with feta cheese garnish with spinach and you are ready to eat.

Festive Pea Salad

Linda Barbrow

Ingredients:

2 cans — Black-eyed peas

1 can French green beans (drained and rinses)

1 purple onion, chopped

1 green pepper, chopped

1 red pepper, chopped

1 yellow pepper, chopped

1 orange pepper, chopped

1 cup chopped celery

Combine following and pour over vegetables

1/2 cup white rice vinegar

3/4 cup sugar

1/4 cup canola oil

1/2 teaspoon salt and pepper

Best if allowed to set overnight in refrigerator.

Keep refrigerated.

Barbecued Black-Eyed Peas

Linda Barham

One cup black-eyed peas, cook until tender in 1 1/2 cups water with 1/2 teaspoon salt (or use 2 van, drained)

1/4 pound ground beef

1/2 medium onion, chopped

1/2 cup commercial barbecue sauce

3 tablespoons brown sugar

1 tablespoon prepared mustard

Mix together and stir in peas.

Pour into baking dish and bake at 200 degrees for 1 1/2 hours. Serve hot.

Cowpea Stew

Wilbur Moore

1 small celery stalk, chopped

1 package onion soup mix

1/4 pound beef stew meat

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon sugar

Medium-sized potato, chopped

Cook over medium heat for two hours.