| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swiss |
Soups |
16 |
Servings |
INGREDIENTS
|
|
—–ROBBIE SHELTON – XXXJ77A—– |
| 5 |
|
Bacon slices; small pieces |
| 2 |
tb |
Jalapenos; finely chopped |
| 1 |
|
Garlic Clove; minced |
| 1 |
pn |
Black Pepper; freshly ground |
| 2 |
|
Beef Bouillon Cubes |
| 3 |
c |
Swiss or Cheddar Chs; grated |
| 1 |
c |
Onion; chopped |
| 2 |
c |
Tomatoes; chopped |
| 1 |
pn |
Salt |
| 3 |
c |
Water |
| 4 |
cn |
Black-eyed Peas*; drained |
INSTRUCTIONS
*Use 15.8 ounce cans of black-eyed peas. Saute bacon in large saucepan
until lightly browned. Add onion, jalapenos, tomatoes, garlic, salt and
pepper to bacon drippings; saute 5 minutes. Add water and bouillon,
dissolving the cubes in the mixture. Add peas to bouillon mixture. Add
cheese and simmer gently until cheese is melted.
Source: The Black-Eyed Pea restaurant in Houston, Texas.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Nancy Berry
<nlberry@prodigy.net> on Jul 29, 1997
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“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”