Soak peas overnight. Drain the peas and place them in a large soup kettle with the water, ham hocks, onion, celery, and seasoning. Bring to a boil. Reduce heat, cover, and simmer for three hours, stirring frequently. The peas are done when soft and creamy. Add black pepper and salt to taste. Traditional Quebec dish. Source: Americas, September, 1995 Posted to MealMaster Recipes List, Digest #152 Date: 01 Jun 96 16:15:59 EDT From: Linda <firstname.lastname@example.org>
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 114 (32%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 86.6mg||27 %|
|Sodium 1630.3mg||56 %|
|Potassium 877.4mg||23 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 11g|
|Protein 39.7g||57 %|
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Calories per serving: 351
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