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6 servings
suggest servings
| 8 | ounces | peas, dried | black eyed |
| 1 | pound | sausage | |
| 3 | cans | tomatoes | |
| 2 | cups | water | |
| 1 | tablespoon | black pepper | |
| 2 | tablespoons | garlic salt | |
| 2 | tablespoons | chili powder |
Cover the blackeyed peas in water and soak overnight.
Drain peas.
Saute sausage meat until done.
Add tomatoes, water, spices.
Simmer one hour.
| % Daily Value* | |
| Total Fat 22.0g | 34% |
| Saturated Fat 7.0g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 595mg | 25% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 5% |
| Sugars 1.0g | |
| Protein 16.0g | 31% |
| Vitamin A | 15% | Vitamin C | 5% | |
| Calcium | 3% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Helpful hints on how to handle Phyllo or Filo dough when making those delicate recipes....
I had to add more olive oil to the mustard, lemon juice and egg to get any kind of mayo. I used herbed bread crumbs. Net results were extremely wonderful crab cakes -- the kind I remember eating in Baltimore on my many visits. I give it *****! Mickey M. Greenfield
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