Black-eyed Peas Beckner

Quite a number of years ago John & I started a tradition at our house of having Black-eyed Peas Beckner on New Years Day. Well this year is no different! We will start the Year 2010 with our tratition. We got the recipe from John's sister-in-love Harriet. She is a wonderful cook.

1 lb bag of dried Black-eyed Peas
1 pkg Hormel Little Sizzlers
1 med to large onion, chopped
1 med to large bell pepper, chopped
1/8 cup jalapeno peppers, chopped (optional)

Directions:
1. Begin by rinsing the black-eyed peas
2. Put the peas in a large pot and cover with hot water
3. Begin cooking on top of the stove with a medium heat
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4. While the peas are cooking you will need to cut the Little Sizzlers in to bite-size pieces and put them in a skillet to brown.
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5. While the Little Sizzlers are browning, chop up the onion and bell pepper.
6. When the Littler Sizzlers are browned remove them from the skillet and pour the chopped onions and bell peppers in the skillet with the drippings from the Little Sizzlers.

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7. Saute the onions and bell peppers.
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8. When slightly translucent remove from the heat and pour into the pot with the peas. Added the browned Little Sizzlers as well.
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9. Stir gently and add enough hot water to cover the meat and vegetables.
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10. Let cook on low heat till peas are tender.
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*Hope you enjoy!!





HFR says that they are better if prepared the day before you plan to eat them then re-heat. So I guess you know what I cooked today!!!!

New Recipe

Roasted Corn Guacamole

6 tblsp corn oil

2 cups frozen corn kernels, thawed

6 Avocadoes, chopped

4 tomatoes, chopped

¼ cup minced red onions

½ cup chopped cilantro

¼ cup lime juice

2 tsp minced jalapeno peppers

2 tsp minced garlic

2 tsp apple cider vinegar

¼ tsp cumin

1 tblsp salt

Spread 2 tblsp of corn oil on a baking sheet. Add corn. Roast at 450 degrees for 8 minutes. Transfer to large mixing bowl. Add remaining 4 tblsp corn oil, avocadoes, tomatoes, onion, cilantro, lime juice, jalapeno pepper, garlic, vinegar, cumin, & salt to corn in order listed. Mix well. Chill until serving time. Serve with tortilla chips. Serves 10-12.

We prepared it and it was wonderful!!! You should try it.

Ratatouille

1/4 cup olive oil
3 tbls minced garlic
1 1/2 med onions sliced thinly
2 - 14.5 oz canned tomatoes (I used 2 1/2 cups whole cherry tomatoes & pear tomatoes.)
1 sm eggplant, peeled & cut into chunks (I used about 7 Ichican eggplant & I didn't peel them)
1 lg zucchini cut into chunks
1 1/2 tsp salt
1 tsp oregano
1 tsp thyme
black pepper to taste
Heat oil in a large skillet. Add garlic & onions; saute about 3-5 minutes. Turn heat to medium; add vegetables and spices. Mix gently and simmer uncovered for 20 minutes or until mixture looses most of its liquid and the vegetables are tender. Served over rice that has been cooked & seasoned with Knorr Caldo de Tomate. serves 4.

5 MINUTE CHOCOLATE MUG CAKE

One of my daughter-in-loves sent me this recipe so I tried it and it works! Anybody that knows me knows that I have to put my own touch to a recipe!








5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 teaspoon of cinnamon
1 teaspoon of baking soda 1/2 teaspoon of salt
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons of applesauce
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract about 1/2 teaspoon
1 large coffee mug (MicroSafe) At least a 2 cup size maybe a little larger

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk, applesauce and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts. 2 1/2 minutes at 1500 watts
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).

(red reflects my changes to the recipe)

Zucchini Crescent Pie

This is what we had for supper tonight. My friend Ginger gave me the recipe and the squash to go in it. The squash was fresh out of her garden and it was wonderful. Thank you Ginger!!

Zucchini Crescent Pie

SERVINGS: 6

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 25 min. Bake: 20 min.

Ingredients:

• 1 package (8 ounces) refrigerated crescent rolls
• 2 medium zucchini, sliced lengthwise and quartered ( I added some yellow squash as well)
  
• 1/2 cup chopped onion
• 1/4 cup butter, cubed
• 2 teaspoons minced fresh parsley (you can use dried)
  
• 1/2 teaspoon salt
• 1/2 teaspoon garlic
  
• 1/2 teaspoon pepper
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 2 eggs, lightly beaten
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 3/4 cup cubed (small) fully cooked ham
• 1 medium Roma tomato, thinly sliced

Directions:

Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.
Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.
Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.