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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Dutch Vegetables 16 Servings

INGREDIENTS

1 lb Dried black-eyed peas
1 lg Onion, peeled and finely chopped
2 tb Oil
1 ts Garlic salt
1 ts Oregano
5 c Chicken stock
8 c Hot cooked rice

INSTRUCTIONS

Soak peas overnight with water to cover by 2 inches. Drain peas and set
aside. In large Dutch oven, saute onion in oil until transparent; add peas,
seasonings and chicken stock. Cover and cook slowly until peas are tender,
about 30-40 minutes. If made ahead, cover and reheat. For each serving,
serve 1/2 cup of peas over 1/2 cup rice.
Posted to MC-Recipe Digest V1 #362
Recipe by: Austin American Statesman
From: Sherry Zeiss <zeiss@tab.com>
Date: Wed, 1 Jan 1997 13:20:07 -0600

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