This recipe for Texas Cavier, by Betsy Capps, is from Cooking from the Family Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 14 oz cans of Black Eyed Peas,drained 1 15 oz can Shoepeg Corn, drained 2 medium tomatoes, chopped 4 Green onions, chopped 2 Cloves garlic, minced 1 Green pepper, chopped 1/2 cup Purple onion, chopped 1/2 cup Parsley, chopped 8 oz Italian Dressing
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