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Results 111 - 120 of 358 for black-eyed peas
111. BLACK-EYED PEA SALAD
Mix all above ingredients, then add: Mix well. Best when refrigerated. Will keep 2-3 weeks in refrigerator.
112. BLACK-EYED PEA SOUP
Sauté bacon with seasonings. Add tomatoes, peas and consomme. Simmer 30-45 minutes. ... salt and hot sauce. This makes 6 to 8 servings.
Rinse peas. In a 6 quart ... tender (10-15 minutes) discard bay leaf. Season to taste. Serves 6. Note: Smoked turkey can be substituted for ham.
Drain peas. Put in bowl and add other ingredients. Marinate for 24 hours in refrigerator.
Place peas in a large Dutch oven; ... Add sausage, ham and tomatoes; return to boil. Cover, reduce heat and simmer 30 minutes. Yields 14 cups.
116. BLACK-EYED PEA SALAD
Drain and wash peas. Mix with onions and green pepper. Mix in remaining ingredients. Let stand, covered, in the refrigerator for 24 hours.
117. BLACK-EYED PEA SALAD
In a medium salad bowl, combine peas, onion, green peppers and ... ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.
Place the ham hocks in ... tender. Add the peas, drained, along with the ... wish to remove the lid and reduce some of the juices before serving.
Cook peas in 3 quarts of water ... powder. If needed, add more water, salt, or black pepper to taste. Serve with cornbread. Makes about 1 gallon.
120. BLACK-EYED PEA SALAD
Mix all ingredients. May use cooked green beans, red beans, limas.
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