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Meats Creole/caju, Holiday 8 Servings

INGREDIENTS

1 lb Dried black-eyed peas
washed
1 Beer
1/2 lb Salt pork, cubed
1 Can Snap-E Tom
Fresh ground black pepper
Salt
1 Onion, chopped
1 T Worcestershire sauce
1 t Dry mustard

INSTRUCTIONS

Soak peas overnight in beer. Do not drain. Add salt pork, Snap-E Tom,
black pepper, salt, chopped onion, Worcestershire and dry mustard.
Cook over low heat covered for 1-1/2 hours. Keep adding beer as
needed. Add sash or two o Tabasco to taste. Never add water. I'd
probably halve the Worcestershire sauce as I'm not fond of it. Posted
to EAT-L Digest 28 Dec 96  Recipe by: Talk About Good II,  1979, p. 156
From:    Lou Parris <lbparris@EARTHLINK.NET>  Date:    Sat, 28 Dec 1996
23:29:43 -0600

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 241
Calories From Fat: 206
Total Fat: 22.9g
Cholesterol: 24.4mg
Sodium: 471.2mg
Potassium: 77.3mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 1g
Protein: 1.9g


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