| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Canadian |
Dip |
14 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1 |
c |
Onion; chopped |
| 1/2 |
c |
Canadian bacon; chopped |
| 2 |
|
Cloves garlic; minced |
| 1/4 |
ts |
Cumin powder |
| 1/4 |
ts |
Ground pepper |
| 1 |
cn |
(15-oz) blackeyed peas; canned; drained |
| 1 |
cn |
(14.5-oz) tomatoes; canned, undrained; chopped |
| 1/3 |
c |
Fresh cilantro; chopped |
| 1 |
tb |
Jalapeno; minced |
INSTRUCTIONS
From: smiler@gnn.com (Scott Miller)
Date: Sat, 20 Apr 1996 00:17:13
Recipe By: Cooking Light Magazine Nov/Dec 1994
1. Spray a large skillet with the cooking spray and saute the onion,
Canadian bacon, and garlic for 5 minutes.
2. Stir in the cumin, pepper, peas, and tomatos and bring mixture to a
boil.
3. Remove from heat, add remaining ingredients, and chill for 1 to 8 hours
before serving.
NOTES : Best served at room temperature. Serve with Italian bread or
tortilla chips. Serving size listed in magazine is 1/4 cup
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #51
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
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