Spiral-bound: 98 pages
Publisher: Eating Better Cookbooks (February 1997)
Language: English
ISBN-10: 1878272128
ISBN-13: 978-1878272126

Sample Recipe: Country Creole Peas 'n' Corn

AMOUNT: 6 to 8 Servings (8-9 cups or 2 1/2 qt container)

1. Soak peas in water 1-3 hours or overnight:

• 2 cups (1 lb) uncooked black-eyed peas, rinsed
  
• 8 cups water

2. Bring peas in water to boil, add seasonings and boil 3 minutes: reduce heat to simmer:

• 1 bay leaf
  
• 1 teaspoon Italian seasoning
  
• 1/2 teaspoon rosemary leaves

3. Sauté vegetables in butter (optional for best flavor) or add uncooked onion and pepper directly to the peas as they simmer:

• 2 tablespoons olive oil or melted butter
  
• 1 onion, chopped
  
• 1 green pepper, chopped

4. Continue to cook until peas are just tender, about 1 1/2 hours. Add more water, if needed.

5. Add remaining ingredients, stirring in the corn after recipe cools completely (just before freezing):

• 14.5 oz can stewed tomatoes
  
• 8 oz can tomato sauce
  
• 1/2 stick (1/4 cup) butter (optional for added flavor)
  
• 2 tablespoons honey
  
• 1/2 teaspoons salt
  
• 1 1/2 cups (7.5 oz) frozen corn

6. To reheat place frozen recipe in a saucepan over direct low heat. Add 2 cups water. When heat has thawed the dish completely, bring to a boil, lower to simmering and simmer 30 minutes. Add more water as needed. Recipe should be quite soupy. Remove bay leaf before serving.