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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | 16oz pkg frozen Black eyed peas |
| 2 1/4 Tasse | Water |
| 2 Esslöffel | Chopped pimientos |
| 1/8 Teelöffel | Liquid Smoke |
| 1/3 Tasse | Cider vinegar |
| 1 Teelöffel | Salt |
| 1/2 Teelöffel | Red pepper flakes |
| 1 | Med. onion chopped |
| 1 | Garlic clove, minced |
| 1 Teelöffel | Olive oil |
| 1/2 Tasse | Chopped red Bell pepper |
| 2 Tasse | Spinach leaves, torn |
| 4 Tasse | Lettuce, torn |
| 1/2 Teelöffel | Black pepper |
| 1/4 Tasse | Monterrey Jack Cheese, grated |
| 1 | Purple onion, sliced in rings |
| 1/2 Tasse | Sliced mushrooms, fresh |
| 1/4 Tasse | Chopped pecans |
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Bring 1.5 cups of water to a boil, add the frozen peas, the pimiento, Liquid Smoke, chopped onion, vinegar, and garlic. Reduce to simmer and cook for 45 minutes. Remove from heat, pour off water, and refrigerate for at least 6-8 hours. Combine all other ingredients in a large salad bowl. Mix in the black-eyed peas. Cover and refrigerate for 1 hour or more, then serve.
This salad recipe and the others following are originals that i have been making for sometime. Most folk seem to enjoy them.
Posted 08-10-93 by Don Houston on C-Cooking
71511, 2253, Gt Cookbook echo moderator at net/node 004/005
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