Ozark Black-eyed Peas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetable | 4 | Servings | |
INGREDIENTS
| 1 | 15-oz black-eyed peas | |
| Leftover lima or navy beans | ||
| 1/2 | t | Salt |
| 1 | T | Butter |
| 1/4 | lb | Cheese, grated |
| 1 | Tomato, sliced | |
| Butter | ||
| Grated cheese |
INSTRUCTIONS
Combine peas, any leftover beans you might have, salt and 1 tablespoon butter. Place in casserole. Sprinkle with 1/4 pound cheese. Top with tomato slices; dot with butter; sprinkle with grated cheese. Bake at 350 for 35 minutes. Sounds like quite a mixture, but so good! MRS JACK GEORGE (ZULINE) HOLLY GROVE, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 554
Calories From Fat: 407
Total Fat: 46.3g
Cholesterol: 131mg
Sodium: 1540mg
Potassium: 309.5mg
Carbohydrates: 7.4g
Fiber: 1.1g
Sugar: 3.4g
Protein: 28.4g