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Country Kitchen
January 1, 2014 Previous Recipe | Next Recipe
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BLACK-EYED PEA & CORN SALSA
COLLARDS
SWEET CORNBREAD
HOPPIN’ JOHN
BLACK-EYED PEA SALAD
CORNBREAD SALAD
NEW YEAR’S DAY BLACK-EYED PEA SOUP
CORNBREAD SALAD

Nancy Farrow, Tallapoosa County
4 tomatoes, finely chopped
1 small bell pepper, finely chopped
1 tablespoon sugar
½ pound bacon, cooked crisp and crumbled
1 small onion, finely chopped
1/3 cup sweet pickle relish
¼ cup pickle juice
6 cups cornbread, crumbled
1 cup mayonnaise

In a large bowl, combine first seven ingredients and mix well. Add cornbread. Stir in mayonnaise, mixing well. Refrigerate at least 2 hours before serving





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