Cotton-eyed Black-eyed Peas

Criticism should be viewed as a tool for growth and change. Several temptations arise when we experience criticism. 1. We fear the loss of respect; 2. We look for reasons to challenge the data; 3. We search for flaws in the process; 4. We point out weakness in the other person; 5. We demand credit for our strengths; 6. We play the martyr, reeling under the unjust complaints of others. Yet, when we run away from the slightest hint of criticism, we forfeit the very means by which our Lord wants to make us more effective and godly.

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Beans, Vegetables	12	Servings

INGREDIENTS

		Mrs L. F. Hooker
2	c	Celery, chopped
2	c	Onions, chopped
1	t	Sugar, optional
1/2	lb	Bacon
2	c	Bell pepper, chopped
2		Peeled tomatoes, undrained
3		Black-eyed peas, undrained
		Salt and pepper

INSTRUCTIONS

Fry bacon, reserving 3 tablespoons of drippings. Saute the celery,
bell pepper and onions in bacon grease. Add tomatoes, black-eyed  peas,
salt, pepper, sugar and crumbled bacon; simmer 30 minutes.  Formatted
for Meal Master by Margaret Garland Source: The Best Little  Cookbook
in Texas; Junior League of Abilene.  Posted to MC-Recipe Digest V1 #529
by Nancy Berry  <nlberry@prodigy.net> on Mar 21, 1997

A Message from our Provider:

“Jesus: Never-ending fulfillment”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 101 Calories From Fat: 66 Total Fat: 7.4g Cholesterol: 12mg Sodium: 183.9mg Potassium: 220.6mg Carbohydrates: 5.9g Fiber: 1.4g Sugar: 3.3g Protein: 3.1g