SherryJane Cooke – Grandmother’s “Peamatod” Recipe – the Perfect Dressing for Blackeyed Peas

Fry bacon, cut in chip size, drain most of the fat. Add in all chilies and tomatoes. Stir in six raw egg yolks (only) gently to mix with chilies and half fat from bacon and bacon grease. Stir on low heat, stirring on low constantly until mixture thickens. Serve on top of black eyed peas.
Another quick way – add egg yolks to 3 cans of Rotel tomatoes, stirring constantly until mixture thickens. Serve hot or even cold to cover blackeyed peas! Heaven for Loiuisana or Texas side dishes!