Black Eyed Pea Loaf With Creole Sauce |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 6 |
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I know I found this in a magazine or newspaper, but I don't know which one. I thought the recipe sounded wonderful but with the addition of the Creole Sauce, I thought it would be extraordinarily delicious. Ingredients:
1 1/2 cups dried black-eyed peas |
1 cup chopped ham |
2 teaspoons salt |
1/4 teaspoon pepper |
2 cups cracker crumbs |
2/3 cup chopped onion |
1 cup chopped green bell pepper |
2 stalks celery, chopped |
2 eggs, beaten |
1/4 cup ketchup |
2 teaspoons steak sauce |
2 cups shredded sharp cheddar cheese |
1/2 cup chopped green pepper |
3 tablespoons chopped onions |
2 tablespoons butter or 2 tablespoons margarine |
1 (6 ounce) can sliced mushrooms, undrained |
1 cup tomato juice |
1/2 cup ketchup |
1 tablespoon worcestershire sauce |
1 tablespoon cornstarch |
2 tablespoons cold water |
salt |
1/4 teaspoon dried whole thyme |
Directions:
1. Black Eyed Pea Loaf:.
2. Cook peas with ham, Tabasco, and water.
3. Bring to a boil; cover, reduce heat and simmer 35 minutes or until well done.
4. Drain, reserve 1 cup liquid.
5. Combine peas, 1 cup liquid and remaining ingredients.
6. Stir well until well blended.
7. Spoon mixture into a greased 9x5x3-inch loaf pan.
8. Bake at 350° for 45 minutes or until firm.
9. Cool in pan 10 minutes.
10. Serve with Creole Sauce.
11. Creole Sauce: Sauté green pepper and onion in butter in a medium saucepan over low heat until tender.
12. Add mushrooms with liquid, tomato juice, catsup, Worcestershire sauce; stir well.
13. Dissolve cornstarch in water, stirring until well blended.
14. Bring to a boil; reduce heat and cook 1-2 minutes or until thickened.
15. Yield 2 cups.
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