Name: Marinated Black-Eyed Peas
Ingredients: Stephen Ceideburg; 48 oz Black-eyed peas; 1 c Vegetable oil; 1/2 c Wine vinegar; 1 Garlic clove, crushed but left whole; 1/2 c Onions, sliced; 1/2 ts Salt; Cracked pepper to taste; 1 ts Chili powder; 1 c Stuffed green olives, sliced

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	8	Servings

INGREDIENTS

		Stephen Ceideburg
48	oz	Black-eyed peas
1	c	Vegetable oil
1/2	c	Wine vinegar
1		Garlic clove, crushed but left whole
1/2	c	Onions, sliced
1/2	ts	Salt
		Cracked pepper to taste
1	ts	Chili powder
1	c	Stuffed green olives, sliced

INSTRUCTIONS

Drain peas and place in large bowl; add remaining ingredients. Cover and
refrigerate for at least 24 hours. Remove garlic. Will keep, refrigerated,
for 2 weeks.
From the Junior League of Little Rock.
From the Oregonian's FOODday, 1/5/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Either Jesus pays or you do”