Let me now therefore, once more, before I finally cease to speak to this congregation, repeat, and earnestly press the counsel which I have often urged on the heads of families, while I was their pastor, to great painfulness in teaching, warning, and directing their children; bringing them up in the training and admonition of the Lord; beginning early, where there is yet opportunity, and maintaining constant diligence in labours of this kind.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
	French	Salads	8	Servings

INGREDIENTS

1	lb	Dry black-eyed peas cooked the savory way; (2 cups)
2		Jars marinated artichoke hearts; (4 oz. size)
1	c	Sliced raw radishes and/or carrots
1	c	Thinly sliced celery
1/2	c	Sliced green onions

INSTRUCTIONS

Put beans In bowl and drizzle artichoke marinade over them. Cut hearts to
bite size and add to beans with radishes, carrots, celery and onion. Add
your favorite French or Italian dressing to cover; pepper to taste. Chill
before serving, and spoon onto lettuce leaves. Savory cooking method: Drain
and rinse soaked black-eyed peas (4 to5 cups); add 6 cups hot water; 2
tablespoons shortening, 2 teaspoons onion salt and 1/2 teaspoon garlic
salt, 1 tablespoon chicken stock base, and 1/4 teaspoon white pepper.
Simmer gently until barely tender. Drain while hot; cool beans quickly,
uncovered. Yields: 8 servings.
Posted to recipelu-digest Volume 01 Number 455 by "Diane Geary."
<[email protected]> on Jan 5, 1998

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