INGREDIENTS

INSTRUCTIONS

In a medium saucepan, cover shelled peas with salted water. Bring to a
boil, then simmer for 30-40 minutes or until peas are tender but firm.
Prepare marinade while peas are cooking. Combine oil, vinegar, garlic
clove, salt, pepper and parsley (I add Tabasco sauce). When peas are
done, drain and toss, while warm, with sliced onion. Pour marinade
over both. Refrigerate for at least 2 days and up to 2 weeks. Remove
garlic clove after the first day. Drain before serving. Makes 4 salad
servings or 6-8 condiment servings.  NOTES : From the recipe
introduction: "About 75 miles southeast of  Dallas lies the small town
of Athens, Texas, where the best  black-eyed peas around are grown.  
In July, when the peas reach  perfection, the people of Athens hold
their annual celebration, the  Black-eyed Pea Jamboree. This is a good
time to make up a batch of  Marinated Black-eyed Peas -- some to enjoy
right away and some to put  away for later. They make a delightful
change-of-pace summer salad  and a savory condiment on into fall and
winter." This dish (and some  variations) are also known as Texas
Caviar or Hill Country Caviar.  Recipe by: Cooking Texas Style, 1993,
p. 45  Posted to recipelu-digest Volume 01 Number 422 by Lou Parris
<lbparris@earthlink.net> on Dec 30, 1997

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