Black Eyed Peas Loaf Food

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!

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.

BEST EVER BLACK-EYED PEAS

Steps:

• Sort and wash peas; place in a large Dutch oven.
• Add remaining ingredients and bring to a boil.
• Cover, reduce heat and simmer for 1- 1 1/2 hours, or until peas are tender.

BLACK-EYED PEA BREAD

Steps:

• Thaw bread dough loaves in refrigerator 8 hours or overnight.
• Cook sausage, pepperoni, and onion in a large skillet, stirring until sausage is well done.
• Drain well.
• Cool slightly, and stir in black-eyed peas, cheddar cheese and mozzarella cheese.
• Roll each loaf of thawed bread dough into a 12 x 5-inch rectangle on a lightly floured surface.
• Brush on combined egg yolks and milk, spread each loaf evenly with sausage mixture.
• Roll up, starting with long side, pinch ends to seal.
• Place seam side down on lightly greased baking sheet.
• Brush remaining egg yolk and milk mixture over top.
• Bake at 350 degrees for 30 minutes, cover with foil and bake another 10 minutes.

BLACK-EYED PEAS AND BACON BREAD

Steps:

• Dissolve yeast in warm water; set aside.
• In a bowl combine ginger, sugar, flour, whole wheat flour, bran, wheat germ, white pepper, bacon bits, dried onion flakes, and oil. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in black eyed peas (drained). Allow to rise, covered, in a warm place for 2 hours.
• Punch down; place in a greased 9 x 5 loaf pan, and allow to rise until doubled in bulk, about 1 hour.
• Bake at 350*F for 20 to 30 minutes, or until golden brown.

BLACK-EYED PEA PATE

Steps:

• Cook the peas in the broth for 50-55 minutes until soft.
• Drain peas and put into food processor with the next 4 ingredients. Blend until smooth.
• Add the rest of the ingredients and blend well.
• Pour into wax paper lined loaf pan and chill overnight.
• Serve cold with tortilla or bagel chips.
• Variation: (my favorite) Fry the mixture into little patties in vegetable oil and serve with a spicy mango salsa while still warm.