Recipes Included On This Page Little Red Chicken Louisiana Black-Eyed Pea Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Little Red Chicken Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pound fryer (or only breasts) 1/2 c. green peppers -- chopped 1/2 c. chopped onion 1 c. tomato sauce 2 T. brown sugar 1 t. salt 1 t. pepper 1/4 c vinegar 1 T. Worcestershire sauce 1 can mushrooms (bits and pieces) Place chicken in open baking dish. Combine other ingredients and mix well. Pour over chicken. Bake in uncovered dish at 350 degrees for 1 hour and 45 minutes or until done. Nyalae**Little Red Chicken**Nyalae@aol.com Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer at Art - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Louisiana Black-Eyed Pea Salad Recipe By : Moosewood Restaurant Daily Special Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 2 10 oz pkgs. frozen black-eyed peas DRESSING: 3 tablespoons fresh lemon juice 1/2 teaspoon Tabasco sauce 1 tablespoon honey or sugar 1/4 teaspoon ground cloves -- (to 1/2 tsp) 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup olive oil -- 1 cup diced celery 1 cup diced red bell peppers 1/2 cup diced red onion 1 cup quartered cherry tomatoes salt and ground black pepper to taste -- sliced scallions -- (optional) smoked Cheddar cheese -- (optional) In a saucepan, bring the water to a boil and add the black-eyed peas. Cover, return to boil, reduce the heat, and simmer gently for about 25 minutes, until the peas are tender. Drain and set aside to cool. Combine all the dressing ingredients except the oil in a small bowl. In a steady stream, whisk in the olive oil. In a large bowl, combine the black-eyed peas, celery, bell peppers, red onions, and tomatoes. Add the dressing and toss well. Add Tabasco, salt, and pepper to taste. Set aside and allow the flavors to marry for at least 20 minutes or preferably for a few hours or overnight. Garnish with scallions and/or smoked Cheddar, if you wish. Serve cold or at room temperature. - - - - - - - - - - - - - - - - - -

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