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Measurements

Title: Black-Eyed Pea Salad Ii
Categories: Vegetables
Yield: 8 servings

2 Sweet red peppers
2 Sweet yellow peppers
2 pk (16 oz) frozen black eyed peas
2 c Water
1 Ham shank
1 Onion; halved
2 Dried hot peppers
2 Bay leaves
4 Sprigs fresh thyme
2 tb Olive oil
1/2 ts -Salt
1/4 ts -pepper; freshly ground
8 oz Fresh Mozzarella cheese
-OR-
8 oz Goat cheese; cut in wedges
1/4 lb Bacon; cut into 1/8 inch cubes, cooked & drained
Fresh sorrel
8 Eggs; hard-cooked, halved pref. quail eggs

Place red and yellow peppers on a baking sheet. Broil 3 to 4 inches from heat, turning often with tongs, until blistered on all sides. Immediately place peppers in a plastic bag; seal and let stand 10 mins. to loosen skins. Peel peppers; remove core and seeds. Cut into 2-inch wide strips. Combine black-eyed peas and next 6 ingreds. in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain and cool; remove ham shank, onion, hot peppers, bay leaves, and thyme sprigs.
Combine peas, olive oil, salt and pepper. Arrange peas in center of plate; place pepper strips diagonally across peas. Arrange cheese wedges on peppers; sprinkle peas with bacon. Garnish with sorrel and hard-cooked eggs. Yield: 8 servings. Source: Southern Living


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