"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Black-Eyed Peas Recipe

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This recipe for Mexican Black-Eyed Peas, by , is from Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Martha McClanahan
Added: Monday, August 22, 2005


1 16 Oz. Package Dry Black-Eyed Peas
1 Lb. Pork Sausage
1 Lb. Ground Beef
1 Medium Onion
2 Cans Chopped Tomatoes
1-1/2 Cups Water - More If Needed
2 Tbsp. Sugar
1/2 to 1 Tsp. Chili Powder (To Your Taste)
2 Tsp. Garlic Powder
1/4 Tsp. Black Pepper
1 Small Can Tomato Sauce
1 Can Whole Kernel Corn

Brown meats. Put all in a crockpot and cook all day. Serve with crackers or cornbread.




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