Title: Blackeyed Peas With Vermicelli
Categories: Casseroles
Yield: 6 Servings
MMMMM----------------BLACKEYED PEAS IN HERB SAUCE---------------------
2 1/2 tb Butter
1 tb Dried parsley -OR-
2 tb Fresh parsley;
- finely chopped
1 Bay leaf
1/2 ts Sage
1/4 ts Thyme
1 ts Marjoram
2 c Milk
2 c Cooked blackeyed peas
2 tb Corn starch; dissolved in:
4 tb Water; cold
Salt
Fresh black pepper
MMMMM-------------------------CASSEROLE------------------------------
Black Eyed Peas In Herb
- Sauce
1 c Water
1/2 c Carrots; finely chopped
1 Celery rib; finely chopped
1 sm Green bell pepper;
- finely chopped
3 c Vermicelli "nests"; cooked
- per package instructions
1 c Cheddar cheese; grated
Blackeyed Peas:
Melt the butter in a heavy saucepan and gently fry the herbs in it
for 1 to 2 minutes to seal in the aromatic oils in the herbs. Add the
milk and blackeyed peas and re-heat to almost boiling. Add corn
starch, stirring constantly until the sauce thickens. Season with
salt and pepper.
Casserole:
Heat water and simmer the vegetables gently in a covered pot until
tender, adding pepper 5 minutes after carrot and celery. Combine all
ingredients except cheese (including the water from cooking the
vegetables) and turn into shallow casserole dish. Sprinkle with
cheese and bake at 275°F for 15 to 20 minutes.
Recipe by Vegetarian Food For All by Annabel Perkins
