Soak peas overnight, drain, rinse well and pick over. Bring peas to a very low boil. Add butter, ham hock or fat back. Cook for 1 hour. Salt and pepper to taste. Yield: 6 servings Nutritional Information: Calories: 362, Fat: 18 grams. Recipe courtesy of Chef Terrie Mangrum of The Hog Pit in New York City. Recipe by: Recipe for Health Show RHJ107 Posted to MC-Recipe Digest V1 #843 by firstname.lastname@example.org (Shermeyer-Gail) on Oct 13, 1997
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 278 (81%)|
|Amt Per Serving||% DV|
|Total Fat 30.9g||41 %|
|Saturated Fat 19.4g||97 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 81mg||25 %|
|Sodium 382.9mg||13 %|
|Potassium 222.7mg||6 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 9.7g|
|Protein 5.1g||7 %|
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Calories per serving: 344
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