| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Holiday, Texas |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dried black-eyed peas |
| 1/4 |
lb |
Salt pork, diced |
| 1 |
md |
Green bell pepper, chopped |
| 1 |
md |
Onion, chopped |
| 1 |
c |
Uncooked rice |
| 1 |
tb |
Butter or margarine |
| 1 |
pn |
Cayenne pepper |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
Soak peas overnight, drain. Add salt pork, green pepper and onion. Cover
with water and simmer 2 hours or until peas are tender. Cook rice according
to package directions. When peas are done and water has cooked very low,
add rice and remaining ingredients. Cover and cook over low heat until all
liquid is abosrbed. Serve hot.
Posted to EAT-L Digest 26 Dec 96
Recipe by: A Texas Hill Country Cookbook, 1976, p. 338
From: Lou Parris <lbparris@EARTHLINK.NET>
Date: Fri, 27 Dec 1996 14:00:17 -0600
A Message from our Provider:
“Questioning God? He made the brain cells you think with”