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Frozen greens may be used. Follow cooking directions on package; add other ingredients. Yield: 6 servings. Approx. Cal./serv: 75. Note: To lower sodium content used low sodium bouillon cube of substitute 1/2-1 teaspoon hickory smoked flavoring for the beef bouillon cube. Seasoned Black-Eyed Peas 1 pound dried black-eyed peas 1/2-1 teaspoon liquid hickoty smoked flavoring 2 medium onions, chopped 2 stalks celery, chopped 1 small bay leaf 1 clove garlic, chopped 1/4 teaspoon cayenne pepper 1 6-ounce can tomato paste, no added salt water freshly ground black pepper, to taste Wash the peas and let soak for 45 minutes. Drain. Pour in just enough fresh water to cover the peas; add the remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer until tender, about 3 hours. Season to taste. Yield: 16 1/2 cup servings. Approx. Cal/sery: 95. Hash Browns 3 cups finely diced raw potatoes 1 teaspoon grated onion 1 tablespooon chopped parsley 1/4 teaspoon salt (optional) 1/4 teaspoon black pepper 1 tablespoon corn oil Spray 9-inch skillet with nonstick cooking spray. Heat oil in skillet. Combine remaining ingredients and spread in pan. Press down. Saute potatoes slowly and shake occasionally to keep them from sticking. When bottom is brown, turn over. Brown second side and serve hot. Yield: 6 servings. Approx. Cal/serv: 95.
87.9%