Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Black-Eyed Pea Loaf
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- #106643
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 tablespoons butter
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 teaspoon curry powder
2 cups cooked black-eyed peas, drained
1/3 cup raw rolled oats
1/2 cup yellow corn meal
2 cups vegetable broth or chicken broth
salt
black pepper
directions
Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.
In a large skillet, heat the oil over medium-low heat and add the onion and chopped bell pepper; saute 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.
Turn the black-eyed pea mixture into the prepared loaf pan; bake for 45 minutes, or until the oats and cornmeal are cooked and have absorbed all the liquid. The consistency should be that of a very thick mush.
Stir in salt and pepper to taste and press the mixture firmly in the pan. Let the loaf cool; chill thoroughly in refrigerator.
Turn loaf out of pan; cut into slices. Eat cold or fry in butter.
added by
swmbo
nutrition data
Nutritional data has not been calculated yet.
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