Subj : BH&G 2677
To   : All
From : Dave Drum
Date : Tue May 11 2021 12:11:12

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Texas Turkey Bonanza
 Categories: Pork, Squash, Vegetables, Dairy, Herbs
      Yield: 6 Servings
 
      2 c  Dry black-eyed peas
      8 c  Water
      3    Fresh jalapenos; seeded,
           - quartered longway
  1 1/2 ts Dried leaf sage; crushed
      1 ts Salt
      1 lb Pork tenderloin; in 1 1/2"
           - pieces
      2 md Yellow summer squash; in
           - wedges
    1/2 c  Fine chopped red onion
    1/3 c  Snipped fresh cilantro
      1    Recipe Lime Sour Cream;
           - (below)
           Fine chopped fresh jalapeno

MMMMM----------------------LIME SOUR CREAM---------------------------
    1/2 c  Dairy sour cream
    1/2 ts Fine shredded lime peel
      1 tb Lime juice
 
  Sort through peas to remove any pebbles or other foreign
  matter. Rinse peas. In a large saucepan combine peas and
  the 5 cups of the water. Bring to boiling; reduce heat.
  Cook, uncovered, for 10 minutes. Remove from heat. Drain
  and rinse peas.
  
  In a 4 or 4 1/2 quart slow cooker combine peas, the
  remaining 3 cups water, the quartered jalapeno peppers,
  sage, and salt. Top with meat.
  
  Cover and cook on low-heat setting for 8 to 10 hours or on
  high-heat setting for 4 to 5 hours.
  
  If using low-heat setting, turn to high-heat setting. Stir
  squash into mixture in cooker. Cover and cook for 30
  minutes more. Sprinkle each serving with red onion and
  cilantro. Top with Lime Sour Cream and chopped jalapeno
  pepper.
  
  Makes 6 servings.
  
  LIME SOUR CREAM: In a small bowl combine sour cream, lime
  peel, and lime juice. Cover and chill before serving.
  
  * No turkeys are harmed in the making of this recipe - UDD
  
  Better Homes & Gardens | March 2015
  
  MM Format by Dave Drum - 17 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It ain't over, but the fat lady is clearing her throat.

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