Thursday, December 31, 2009

(I'm on a black-eyed pea binge today)

Marinated Black-Eyed Peas

This recipe comes from the back label of a can of Bush's black-eyed peas:

1 can of Bush's black-eyed peas, rinsed & drained

1 rib celery, chopped

1 Tbsp onion, finely chopped

1 Tbsp vegetable oil

1 Tbsp vinegar

1 Tbsp mayonnaise

1/4 tsp salt

dash of cayenne pepper

1 ripe tomato, diced

Combine first 3 ingredients. Combine oil, vinegar, mayo, salt and pepper; mix well and pour over pea mixture. Stir gently and chill in refrigerator several hours. At serving time, add diced tomato and mix carefully.

I usually double this recipe.

Black-Eyed Pea Dip

For your new year's dining pleasure, try this dip. You get your black-eyed peas in a whole new way. Thanks to my friend Ronnie for sharing it with me:

Black-Eyed Pea Dip

1 can (16 oz) black-eyed peas, drained
3 green onions including tops, chopped
½ cup sour cream
1 tsp garlic salt
½ cup chunky style salsa
4 slices of bacon, cooked and crumbled

Reserving 1/3 cup, place peas in a blender or food processor; process until smooth. Blend in onions, sour cream, and garlic. Transfer mixture to a bowl and stir in reserved 1/3 cup peas and salsa. Garnish with bacon.

Monday, August 3, 2009

Cornbread Salad

Everyone knows I love cornbread. During the winter there's nothing better than a hot pan of cornbread to warm you up. Eat it slathered in butter or crumbled into soup. It's hearty and filling.
During the summer, however, I like cool foods. This recipe is a great way to have cornbread when you don't need to warm up. It's a great way to use up leftover cornbread, too. When my Mama originally got the recipe and began making this salad, we couldn't get enough of it.

from the recipes of Elizabeth "Betty" Anthony

1 pan cornbread, crumbled
6 slices bacon, cooked & crumbled
1 tomato, chopped
1 bell pepper, chopped
1 onion, chopped
mayonnaise to taste

Mix and serve immediately! This one isn't very good after it sits a while, the cornbread goes all mushy.

Variation: sometimes I add 1 cucumber, chopped, 1 can whole kernel corn, drained, 1 pkg shredded cheddar cheese, and top with 8 oz Ranch dressing. A hard boiled egg or two, chopped is a good addition, too.

It sounds unusual, but give it a try. If you like cornbread, you'll probably like this salad.