Name: Spicy Black-Eyed Peas (Great Cajan Dish)
Ingredients: 15 oz Can Blackeyed Peas; 1 tb Vegetable Oil; 1 lg Onion -- chopped; 3 Cloves Garlic; 1 tb Green Pepper -- minced; 1/4 ts Cumin; 1/2 ts Tumeric; 1/4 ts Cayenne Pepper; 1 c Tomato Juice -- * see note; 2 tb Lemon Juice

The church used to be a lightning bolt, now it's a cruise ship. We are not marching to Zion – we are sailing there with ease. In the apostolic church it says they were all amazed – and now in our churches everybody wants to be amused. The church began in the upper room with a bunch of men agonizing, and it's ending in the supper room with a bunch of people organizing. We mistake rattle for revival, and commotion for creation, and action for unction.

Leonard Ravenhill

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Cajun	Appetizers, Cajun, Pulses and, Rice	1	Servings

INGREDIENTS

15	oz	Can Blackeyed Peas
1	tb	Vegetable Oil
1	lg	Onion — chopped
3		Cloves Garlic
1	tb	Green Pepper — minced
1/4	ts	Cumin
1/2	ts	Tumeric
1/4	ts	Cayenne Pepper
1	c	Tomato Juice — * see note
2	tb	Lemon Juice

INSTRUCTIONS

* We used diced tomatoes.
Heat the vegetable oil in a large skillet and fry onion until golden. Add
garlic, green pepper, tumeric, and cayenne pepper and fry for 2-3 minutes.
Add tomato juice (or tomatoes) and cumin and cook for 5 minutes. Next add
black-eyed peas and a little water if needed. Let it simmer for 15 minutes.
Stir in lemon juice. Serve over rice or cous cous.
(Taken from my friend Lori Nitzsche)
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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