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Country Kitchen
August 1, 2007 Previous Recipe
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BROILED CATFISH WITH MUSTARD-DILL SAUCE
FRIED CATFISH FINGERS WITH SPICY DIPPING SAUCE
MARINATED CABBAGE SLAW
CORNBREAD SALAD
LEMON FLUFF
DOLLY PARTONíS CATFISH AND FIXINS
BLACK-EYED PEA SALAD
BLACK-EYED PEA SALAD

1 pound dried black-eyed peas, sorted and rinsed
3 quarts water
1 small red onion, finely chopped
1/4 cup, plus 2 tablespoons best-quality extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup finely chopped fresh parsley
Salt and freshly ground white pepper

In a large bowl, cover the peas with water and soak overnight. Drain and rinse the peas and transfer them to a large saucepan. Add 3 quarts of water and bring to a boil over high heat. Lower the heat to medium and cook until tender, 30 to 35 minutes. Drain peas and rinse with cold water; drain thoroughly. Transfer peas to a large bowl and add onion, oil and vinegar. Toss in parsley, salt and pepper, and serve.





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