St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Blackeyed Peas - Holly's

Mine are simmering on the stove with 
garlic, 
onions, 
red pepper, 
Italian parsley, 
carrots, and 
chicken stock. 

To be served later with collard, kale, and red Swiss Chard, 
sautéed in olive oil and more garlic?

Who else is cooking them?  What's your recipe?

Happy New Year to all!

Holly

Date: Fri, 01 Jan 1999 
From: Holly Mitchem 
Subject: Black-eyed Peas