Southern Style Black Eyed Peas & Rice
A Carolina mountain recipe for Southern Style Black Eyed Peas & Rice.
Ingredients
- 2 cup cooked black eyed peas
- 1 cup cooked long grain rice
- 0.3 cup butter or margarine
- 4 cup torn fresh spinach
- 4 slice bacon, cut into pieces
- 2 tbsp grated parmesan cheese
- 0.5 tsp salt
- 0.3 tsp hot pepper sauce
- 1 cup shredded cheddar cheese
Instructions
- 1
Have cooked black eyed peas and rice ready. In saucepan , melt butter. Stir in spinach andb acon. Cook over medium heat, stirring occasionally, until spinach is tender (4 to 6 minutes). Stir in black eyed peas, rice and remaining ingredients except cheddar cheese. Continue cooking, stirring occasionally, until heated through (7 to 10 minute).s Just before serving, stir in cheddar cheese.
- 2
Garlic Scalloped Potatoes Ingredients: 8 to 10 large new potatoes, sliced thin 24 to 32 oz heavy whipping cream 8 to 16 oz half-and-half 3 to 6 cloves minced garlic, according to taste 1 to 2 tsp salt 1 to 2 tsp pepper melted butter Preheat oven to 350 degrees. Place sliced potatoes in large, heavy saucepan sprayed with non-stick cooking spray. Pour cream and ha-lfand-half over potatoes, adding more if necessary (potatoes should be nearl y covered). Add garlic and seasonings. Over moderate heat, cook potatoes uncovered for 20 minutes or until mixture starts to thicken. Stir occasionally to preven t potatoes from sticking to bottom of pan. Pour hot potatoes into large, generously buttered baking dish . Drizzle butter over the top (the more the bteter!). Bake for approximately 45 minutes or until potatoes are tender and light ly browned. Let stand 10 minutes before serving.