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Suggest a better descriptionThis recipe from volume 19 of the Womens Day encyclopedia of cooking 1979 edition. Pick over and wash peas. Soak overnight in 3 cups of water. The next day, drain, measure water, and add enough to make 3 cups. Add soaked peas along with salt, onion and ham hock. Cover and bring to a boiling point, and simmer about 1 1/4 hours, or until peas are tender and only a small amount of liquid is left. Pick meat form ham hock if one is i used. Discard ham bone, and add meat to peas, along with pepper and cayene. Cook rice according to package directions; add butter and mix lightly with the peas. Cook for 2 to 3 minutes for flavors to blend. Serve hot with corn bread. Makes 8 servings. GOODRICH@RAISINETS.DEN.MMC.COM (MAGGIE GOODRICH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 109 | ||
Calories from Fat: 16 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 3.8mg | 1 % | |
Sodium 15mg | 1 % | |
Potassium 321.6mg | 8 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 14.1g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 109
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