Canned Black Eyed Peas - Recipes - Page 11

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Results 101 - 110 of 118 for canned black eyed peas

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101. BLACK EYED PEA SALAD

Combine peas, pimiento and onion. Combine remaining ingredients and pour over vegetables. Toss gently and chill at least 3 hours.

102. PICKLED BLACK - EYED PEAS

Drain liquid from peas; mix all ingredients together and refrigerate at least 2 days. Remove garlic before serving.

103. HOT-AND-SPICY BLACK-EYED PEAS

Combine all ingredients in a Dutch oven over low heat, cover and simmer for 1 hour, stirring occasionally. Yield: 8 servings.

104. BLACK EYES OF TEXAS

Saute ground beef with onions and garlic until lightly browned, stirring to crumble meat. Stir in remaining ingredients except tortillas ...

105. BLACK EYED PEA PATE

Put cream cheese, peas, onion, garlic, picante sauce, ... Cover and chill until firm. Unmold and sprinkle with parsley. Serve as cold vegetable.

106. BLACK EYED PEA PATE

Process first 7 ingredients in ... gelatin mixture to pea mixture; process 30 seconds. Spoon ... Serve with pepper pieces. Yield about 4 cups.

107. MARINATED BLACK - EYED PEAS

Mix all together and chill overnight.

108. BLACK-EYED PEA SALAD

Mix dressing and pour over peas, onion and pimento. Chill about 3 hours before serving.

109. PICKLED BLACK EYED PEAS

Drain peas and mix all together. Store in refrigerator from 2 days to 2 weeks. Remove garlic after one day. Red kidney beans do the same.

110. PICKLED BLACK EYE PEAS

Warm peas to drain well. Mix all ingredients and chill. Remove garlic after 1 day. This will stay good for 2 weeks.

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