Quoting Ruth Haffly to Jim Weller <=-

"hand pies" with a beef filling

Oh yeah ... along those lines consider Latin empanadas and Jamaica
patties too.

It goes without saying that this vegetarian low fat dish would be
tastier with some fatty pork added in.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Casserole of Blackeyed Peas and Collards
Categories: Vegetarian, Low-fat, Mushrooms, Beans, Vegetables
Yield: 4 Servings

1 c Dried black-eyed peas
2 1/2 c Water
2 ts Canola oil
1 sm Onion; chopped
1/2 Green bell pepper; chopped
4 oz Mushrooms; sliced
2 Cloves garlic; minced
12 oz Collards; coarsely chopped
1/2 c Reduced-sodium tomato sauce
1/4 c Reduced-sodium ketchup
1 tb Molasses
3 tb Honey
1 1/2 ts Dry mustard
1/4 c Chopped fresh parsley
2 dr Hot pepper sauce or more
2 dr Vinegar

In a large saucepan, combine the black-eyed peas and water and let
them soak overnight.

In the same pan over high heat, bring the beans and the soaking
liquid to a boil. Reduce the heat to medium-low, cover and simmer
for 50 minutes, or until the beans are tender. Transfer the beans
and liquid to a 3-quart no-stick baking dish.

Rinse out the saucepan. Add the oil and warm over medium heat. Add
the onions, green peppers and mushrooms and saute for 5 minutes,
or until the mushrooms begin to release their liquid. Add the
garlic and collards. Cover and cook, stirring occasionally, for 5
minutes, or until the collards are just wilted.

Preheat the oven to 350 F. To the black-eyed peas and cooking
liquid, add the collard mixture, tomato sauce, ketchup, molasses,
honey, mustard, parsley, hot-pepper sauce and vinegar. Mix well.
Cover (slightly vented) and bake for 20 minutes.

From Healthy Ideas at Prevention Magazine

Pat Hanneman: Add a garnish of caramelize crescent-sliced onion
and serve with cornbread sticks.

Posted to EAT-LF by KitPATh

MMMMM

Cheers

Jim

... My kid won't eat meat. What do I replace it with?
... A dog. Dogs love meat!

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Hi Jim,

"hand pies" with a beef filling

Oh yeah ... along those lines consider Latin empanadas and Jamaica patties too.

One of the vendors at our farmer's market makes Jamaican hand pies every
so often. They're good--just enough heat to let you know it is there but
not enough to knock your socks off.

It goes without saying that this vegetarian low fat dish would be
tastier with some fatty pork added in.

Well, isn't pork a vegetable around here? (G)

Title: Casserole of Blackeyed Peas and Collards
Categories: Vegetarian, Low-fat, Mushrooms, Beans, Vegetables
Yield: 4 Servings

1 c Dried black-eyed peas
2 1/2 c Water
2 ts Canola oil
1 sm Onion; chopped
1/2 Green bell pepper; chopped
4 oz Mushrooms; sliced
2 Cloves garlic; minced
12 oz Collards; coarsely chopped
1/2 c Reduced-sodium tomato sauce
1/4 c Reduced-sodium ketchup
1 tb Molasses
3 tb Honey
1 1/2 ts Dry mustard
1/4 c Chopped fresh parsley
2 dr Hot pepper sauce or more
2 dr Vinegar

I'd go with the regular tomato sauce and ketchup unless there is a need
for the reduced sodium variety. Some country ham would be a good
addition, IMO.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

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