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Country Kitchen
January 1, 2012 Previous Recipe | Next Recipe
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E-Z ICE CREAM
SIMPLE CHOCOLATE CHESS PIE
MARSH BUTTER ROLL
BLACK-EYED PEA SALAD
PINEAPPLE CASSEROLE
COUNTRY QUICHE
SAUSAGE SPINWHEELS
QUICK SOUR CREAM BISCUITS
CHICKEN ENCHILADA DIP
TURKEY SALAD
HOT POTATO BAKE
MACARONI CASSEROLE
“MOMA’S” CHICKEN SALAD
TY’S PECAN PIE
TEXAS SALSA
BLACK-EYED PEA SALAD

1 tablespoon vinegar
1 heaping tablespoon mayonnaise
1 heaping tablespoon sugar
1 tablespoon vegetable seasoning blend
1 (16-ounce) can black-eyed peas, rinsed and drained
4 slices bacon, cooked and crumbled
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
Cayenne pepper to taste

In a large bowl, mix vinegar, mayonnaise, sugar and seasoning. Stir in black-eyed peas, bacon and chopped ingredients. Sprinkle with cayenne as desired. Chill before serving. (Note: leftover diced baked ham may be used instead of bacon.)





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