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Black-Eyed Pea Salsa

This recipe is rated : 1

Recipe Ingredients

1 cup white rice
2 cups water
2 (15.5 ounce) cans black-eyed peas, drained and rinsed
1 (10 ounce) can diced tomatoes with green chile peppers

Cooking Procedures

Bring a small pot of rice and water to a boil. Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender.
In a large saucepan, combine rice, peas, tomatoes and chili. Stir the mixture over a medium heat until it is heated through. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

ked, flaked salmon. 2 tblsp. butter substitute 2 eggs. One-half lemon. 1 cup mashed potatoes. Seasoning. Mix in a bowl, salmon, melted butter substitute, crumbs, beaten eggs, mashed potato, seasoning and lemon juice. Put into greased ring mold. Bake thirty minutes in hot oven. Serve with egg sauce. Center of mold can be filled with green peas. Mrs. F. E. Menefee. HALIBUT A LA CREOLE 1 slice fish, not too thin. 1 tblsp. butter substitute. 1 large tomato. 1/2 cup milk. 1 bell pepper

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