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Title: Cotton-Eyed Black-Eyed Peas Categories: Vegetables, Beans Yield: 12 Servings Mrs L. F. Hooker 2 c Celery, chopped 2 c Onions, chopped 1 ts Sugar, optional 1/2 lb Bacon 2 c Bell pepper, chopped 2 cn Peeled tomatoes, undrained 3 cn Black-eyed peas, undrained Salt and pepper Fry bacon, reserving 3 tablespoons of drippings. Saute the celery, bell pepper and onions in bacon grease. Add tomatoes, black-eyed peas, salt, pepper, sugar and crumbled bacon; simmer 30 minutes. Formatted for Meal Master by Margaret Garland Source: The Best Little Cookbook in Texas; Junior League of Abilene. Posted to MC-Recipe Digest V1 #529 by Nancy Berry Mar 21, 1997 |