Name: Black-Eyed Peas Vinaigrette
Ingredients: 1 lb Dried black-eyed peas; 8 c Water; Salt to taste; Pepper to taste; 1 Onion stuck w/2 cloves; 1 Garlic clove, peeled; 1 Bay leaf; 1/4 ts Dried thyme; 4 Sprigs parsley; 1/3 c Finely chopped onion; 2 tb Finely chopped shallots; 1 ts Finely minced garlic; 1/4 c Finely chopped parsley; 3 tb Red wine vinegar; 2/3 c Olive, peanut, or veggie oil

Why has God chosen to work through persevering prayer? 1. To purify our desires. Sometimes we may want the right thing for the wrong reasons. 2. To prepare us for His answer. A premature answer might cause us to glory more in the gift than in the Giver. 3. To develop our life and character. We have already stated that one of God’s greatest priorities in prayer is the work He desires to do in us. 4. To be used of God in spiritual warfare. Although we are not told a great bit of detail about the exact nature of the angelic conflict in the heavenlies, we are told enough to be assured of the reality of it. 5. To bless us with a more intimate relationship with God. An aspect of delighting in a person is delighting in conversing with them. The joy of fellowship with a prized person is the greatest treasure.

Bill Thrasher

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Vegetables	12	Servings

INGREDIENTS

1	lb	Dried black-eyed peas
8	c	Water
		Salt to taste
		Pepper to taste
1		Onion stuck w/2 cloves
1		Garlic clove, peeled
1		Bay leaf
1/4	ts	Dried thyme
4		Sprigs parsley
1/3	c	Finely chopped onion
2	tb	Finely chopped shallots
1	ts	Finely minced garlic
1/4	c	Finely chopped parsley
3	tb	Red wine vinegar
2/3	c	Olive, peanut, or veggie oil

INSTRUCTIONS

1.  Rinse and pick over the peas and place in a kettle. Add the
water, salt, pepper, and onion stuck with cloves. Tie the garlic
clove, bay leaf, thyme, and parsley sprigs in a cheesecloth bag,
and add it.  Bring to the boil and simmer until the peas are
tender, about 1 hour and 15 minutes.  Set aside for 15 minutes.
2.  Remove the onion and cheesecloth bag.  Drain the peas.
3.  Put the peas in a mixing bowl.  Add the chopped onion, shallots,
minced garlic, chopped parsley, vinegar, and oil. Add salt and
pepper to taste.  Toss to blend well.  Serve lukewarm or at room
temperature.
From Craig Claiborne's "Southern Cooking"
Posted by Wesley Pitts
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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