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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Dose | Black eyed peas*; drained but not rinsed |
| 1 Dose | White hominy*; drained but not rinsed |
| 3 | Cloves Garlic; chopped finely, up to 4 |
| 2 mittel | Tomatoes chopped |
| 1 mittel | Green bell pepper; (could use red or yellow depending on season and color you want) |
| 3 | Fresh serrano or jalopeno peppers; chopped finely, up to 6 |
| 8 | Scallions with green tops; chopped finely |
| 1 mittel | Onion finely chopped |
| 1/2 Tasse | Parsley; chopped finely, (up to 1) |
| 1 | 8-oz jar fat free Italian dressing |
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I believe that any food with black eyed peas is lucky. I may have sent this to the list before, but try this recipe - I received it from a long time resident of Helotes, Texas.
This would be good using black beans with various colorful peppers.
Put black-eyed peas and hominy in colander to drain while chopping the other items. Chop the garlic finely-it is helpful to first peel the cloves and smash with the blade of a large knife. Sprinkle with salt and let stand for 5 to 15 minutes. The salt will make it easier to chop the garlic. All of these ingredients are really by taste. Decide how you want it to look and taste. Remember that you will be serving this with tortilla chips which will dilute the heat! At Christmas time, it would be lovely to substitute the green with a red bell pepper. The red pepper against the other green would be nice. Marinate overnight in the refrigerator. Set out to take chill off before serving; serve with baked Lf/Ff tortilla chips.
*If you use fresh peas or hominy, cook as usual and drain.
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