Black Eyed Peas Loaf Recipes

BLACK EYED PEA LOAF WITH CREOLE SAUCE

Steps:

• Black Eyed Pea Loaf:.
• Cook peas with ham, Tabasco, and water.
• Bring to a boil; cover, reduce heat and simmer 35 minutes or until well done.
• Drain, reserve 1 cup liquid.
• Combine peas, 1 cup liquid and remaining ingredients.
• Stir well until well blended.
• Spoon mixture into a greased 9x5x3-inch loaf pan.
• Bake at 350° for 45 minutes or until firm.
• Cool in pan 10 minutes.
• Serve with Creole Sauce.
• Creole Sauce: Sauté green pepper and onion in butter in a medium saucepan over low heat until tender.
• Add mushrooms with liquid, tomato juice, catsup, Worcestershire sauce; stir well.
• Dissolve cornstarch in water, stirring until well blended.
• Bring to a boil; reduce heat and cook 1-2 minutes or until thickened.
• Yield 2 cups.

BLACK-EYED PEAS LOAF

Steps:

• Preheat oven to 350° F and Grease a 9-inch loaf pan.
• In a large skillet, heat oil over medium-low heat and add the onion and chopped bell pepper; sauté until the onion is tender and golden, about 5 minutes.
• Add the curry powder and cook, stirring, for about 2 minutes longer.
• Add the black-eyed peas, rolled oats, cornmeal, and broth; stir well until the oats and cornmeal are cooked and have absorbed all the liquid.
• Put the black-eyed pea mixture into the prepared loaf pan.
• Bake for 45 minutes.
• Cool, serve and enjoy!