| 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 |
t |
Salt |
|
|
Cracked pepper to taste |
| 1 |
t |
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
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