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BEEF HOPPIN' JOHN 
2 lbs. beef round steak, cut 3/4 inch thick
2 tbsp. cooking oil
2 tsp. salt
1/2 tsp. savory leaves
1/8 tsp. pepper
1/2 c. water
1 c. rice
3/4 c. thinly sliced celery
1 med. onion, chopped
1 can (16 oz.) black eye peas
1 can (16 oz.) tomatoes

Cut round steak in strips 1/8 inch thick or thinner and 2 to 3 inches long. Brown strips in cooking oil and sprinkle with salt, savory leave and pepper. Add water, cover tightly and cook slowly 30 minutes. Remove meat. Add rice, celery and onion to pan liquid. Return meat to pan and add black eyed peas and tomatoes. Cover tightly and continue cooking slowly 45 minutes or until rice and meat are done. Make 6 servings. Very good on a cold day.
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