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Country Kitchen
September 2, 2009 Previous Recipe | Next Recipe
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FRUIT SOUP
CHEESY BACON BOWL
CREAMED EGGS ON TOAST
GARLIC BUBBLE BREAD
GRILLED CATFISH FILLETS
FIG CAKE
BLACK-EYED PEA SALAD OR DIP
ENGLISH PEA CASSEROLE
BLACK-EYED PEA SALAD OR DIP

2 (15-ounce) cans black-eyed peas, drained and rinsed
1 (11-ounce) can shoepeg corn, drained
1/4 sweet onion, finely chopped
1 large tomato, seeded and chopped
1 small bottle zesty Italian dressing

Toss together first 4 ingredients. Top with dressing and chill at least 1 hour. Serve as a side dish to grilled pork chops or as a dip with corn chips.





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