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Recipe Name: Pickled Blackeyed Peas Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
4 Cup(s) Cooked blackeyed peas
drained
1/2 Cup(s) Canola oil
1/2 Cup(s) Peanut Oil
1/2 Cup(s) Red wine vinegar
1 Clove garlic
1/4 Cup(s) Red onions, thinly sliced
1/2 Teaspoon(s) Salt
1 Dash(s) Cayenne pepper
Directions:
While peas (either freshly cooked or canned) are draining, mix
dressing.Toss with peas and cover tightly. Refrigerate overnight.
Remove garlic.Refrigerate for several days to enrich flavor before
serving. Servewith a slotted spoon, to mound on crackers or toast
points as anappetizer.From vegan.zip at Michelle Stewart's SunShine PC
Board, Pembroke Pines,FL. Source unknown. Formatted by Cathy
Harned.File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/michelle.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2021
Calories From Fat: 1935
Total Fat: 219g
Cholesterol: 0mg
Sodium: 1881.3mg
Potassium: 726.9mg
Carbohydrates: 12g
Fiber: 8.3g
Sugar: 1.2g
Protein: 9.1g


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