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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Bollitoes Recipe

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This recipe for Bollitoes is from The Turkey Creek High School Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fresh blackeye peas, soaked till the skins come off when rubbed between your palms.
Finely minced garlic
Salt and pepper
bread crumbs
Directions:
Directions:
Take fresh blackeye peas, soaked till the skins come off when rubbed between your palms. Skim the skins off and cook the peas till tender. Cool and drain. Mash together with pressed or finely minced garlic, salt and pepper and roll in bread crumbs. Deep fry in oil till outside is brown and crispy.
Personal Notes:
Personal Notes:
I didn't put measurements because it is 'to taste'.

This works with dried blackeye peas just fine.
Chris Johns

I add chopped onions and either green chilies or jalapeņos. Very good
Sharon Lott Tyson

 

 

 

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