"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Black Eyed Peas Creole Recipe

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This recipe for Black Eyed Peas Creole, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty DeLong
Added: Monday, January 16, 2006


1 (16 oz.) pkg. dried peas (soaked overnight)
or 6 cans peas (drained)
1/2 lb. salt pork
or 1 1/2 c. chopped ham
1 c. burgundy wine

3 c. chopped onion
1 bunch green onions, chopped
1 c. fresh parsley, chopped
1 c. green pepper, chopped
2 cloves garlic, pressed
1 to 1 1/2 t. salt
1 t. red pepper
1 t. pepper
3 dashes hot sauce

1 T. worschesterchire sauce
1 (8 oz.) can tomato sauce
1/4 t. dried whole oregano
1/4 t. dried whole thyme

2 lbs. smoked sausage, cut into 1 in. pieces

Combine peas and salt pork in large stock pot. Cover
with water and wine. Simmer 45 minutes over low heat.
Add onion, parsley, green pepper, garlic salt pepper and
hot sauce. Cook over low heat 3 hours.

Add remaining ingredients during the last 1 to 1 1/2 hour
of cooking. Pour over hot cooked rice.

Number Of Servings:
Number Of Servings:
10 adults
Personal Notes:
Personal Notes:
Momma's recipe. Must have every New Year's Day!




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