| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats, Vegetables, Chili |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Dried blackeyed peas |
| 1 |
lb |
Sausage |
| 3 |
cn |
Tomatoes |
| 2 |
c |
Water |
| 1 |
tb |
Black pepper |
| 2 |
tb |
Garlic salt |
| 2 |
tb |
Chili powder |
INSTRUCTIONS
Cover the blackeyed peas in water and soak overnight. Drain peas. Saute
sausage meat until done. Add tomatoes, water, spices. Simmer one hour.
Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th
Annual Cookbook, November 16, 1990 and was submitted by Ms. Edith King of
Blackshear, Georgia.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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