Spirited Black-eyed Peas

The fundamental problem in the evangelical world today is not inadequate technique, insufficient organization, or antiquated music and those who want to squander the church’s resources bandaging these scratches will do nothing to staunch the flow of blood that is spilling from its wounds. The fundamental problem in the evangelical world today is that God rests too inconsequentially upon the church. His truth is too distant, His grace too ordinary, His judgment too benign, His gospel too easy, and His Christ is too common.

David Wells

CATEGORY	CUISINE	TAG	YIELD
Meats		Creole/caju, Holiday	8	Servings

INGREDIENTS

1	lb	Dried black-eyed peas
		washed
1		Beer
1/2	lb	Salt pork, cubed
1		Can Snap-E Tom
		Fresh ground black pepper
		Salt
1		Onion, chopped
1	T	Worcestershire sauce
1	t	Dry mustard

INSTRUCTIONS

Soak peas overnight in beer. Do not drain. Add salt pork, Snap-E Tom,
black pepper, salt, chopped onion, Worcestershire and dry mustard.
Cook over low heat covered for 1-1/2 hours. Keep adding beer as
needed. Add sash or two o Tabasco to taste. Never add water. I'd
probably halve the Worcestershire sauce as I'm not fond of it. Posted
to EAT-L Digest 28 Dec 96  Recipe by: Talk About Good II,  1979, p. 156
From:    Lou Parris <lbparris@EARTHLINK.NET>  Date:    Sat, 28 Dec 1996
23:29:43 -0600

A Message from our Provider:

“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 241 Calories From Fat: 206 Total Fat: 22.9g Cholesterol: 24.4mg Sodium: 471.2mg Potassium: 77.3mg Carbohydrates: 3.8g Fiber: <1g Sugar: 1g Protein: 1.9g