"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Mexican Black-Eyed Peas, by Martha McClanahan, is from Family and Friends Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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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