Post by April B. on Mar 17, 2003 14:14:14 GMT -6
Black-Eyed Pea Loaf
4 to 6 servings
2 Tbls. veg. oil
1/2 cup finely chopped onion
1 tsp. curry powder
2 cups cooked black-eyed peas, drained
1/3 cup uncooked rolled oats
1/2 cup yellow corn meal
2 cups vegetable or chicken stock
salt
freshly ground white pepper
Preheat oven to 350 degrees.
Grease a 9-inch loaf pan. In a large skillet, heat the oil over moderate heat, add the onion, and saute until the onion is golden.
Add the curry powder and stir 1 or 2 minutes more.
Add the black-eyed peas, rolled oats, cornmeal, and stock, and stir well.
Turn the mixture into the loaf pan and 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 gruel.
Stir in salt and pepper to taste and press the mixture firmly in the pan.
Cool and chill the loaf.
Cut into slices and eat cold, or fry in vegetable oil or butter as you would corn meal mush or scrapple.
4 to 6 servings
2 Tbls. veg. oil
1/2 cup finely chopped onion
1 tsp. curry powder
2 cups cooked black-eyed peas, drained
1/3 cup uncooked rolled oats
1/2 cup yellow corn meal
2 cups vegetable or chicken stock
salt
freshly ground white pepper
Preheat oven to 350 degrees.
Grease a 9-inch loaf pan. In a large skillet, heat the oil over moderate heat, add the onion, and saute until the onion is golden.
Add the curry powder and stir 1 or 2 minutes more.
Add the black-eyed peas, rolled oats, cornmeal, and stock, and stir well.
Turn the mixture into the loaf pan and 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 gruel.
Stir in salt and pepper to taste and press the mixture firmly in the pan.
Cool and chill the loaf.
Cut into slices and eat cold, or fry in vegetable oil or butter as you would corn meal mush or scrapple.