| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
cn |
(16 oz) black eyed peas; drained |
| 1/2 |
c |
Veg oil (I use olive oil; the smaller amount) (up to 3/4) |
| 1/4 |
c |
Wine vinegar |
| 1 |
|
Clove garlic; threaded on a tooth pick |
| 1/4 |
c |
Thinly sliced onion; (keep the rings whole so they can be avoided if desired) |
| 1/2 |
ts |
Salt or to taste |
| 1/8 |
ts |
Black pepper |
INSTRUCTIONS
Here's one of the ways we prepare black eyed peas for New Year's Day. This
recipe is from Southern Living, 1979.
Combine, refrigerate for at least 24 hours, stirring from time to time,
remove garlic after the first day. (I never remove the garlic until the
last minute, and if it's only for family, I add the garlic, minced, to the
dish).
Serve in 2 days to 2 weeks.
Posted to KitMailbox Digest by ddmmom@popalex1.linknet.net on Dec 30, 1997
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