Blackeye Pea Supper Dish

4 servings

1 can blackeye peas, with liquid
½ lb bulk sausage
½ c chopped green pepper (or celery or green onions)
1/4 c chopped onion
1 clove garlic, finely chopped
1 c canned tomatoes
1/3 tsp black pepper
1/3 tsp oregano
1/4 tsp rosemary
1/2-1 c grated cheese

Cook sausage in large frying pan, crumbling with a fork as it cooks. Drain fat from pan. Add green pepper, onion, and garlic. Cook 5 min., stirring vegetables into sausage. Add tomatoes and seasonings. Stir well. Pour in blackeye peas with the liquid in the can. Cover and simmer slowly 15 minutes. Serve very hot with grated cheese sprinkled on top. (If this can be prepared ahead of time, the flavors have a better chance to blend. Reheat at mealtime and top with cheese when ready to serve.)

Editor note: I made a double batch, and added a bit more garlic. Next time, I will add twice the amount of tomatoes, since we like tomatoes. It was GOOD!

Barb Gretter
www.thedailygs.com

Italian Meatball and Tortellini Soup

6-8 servings

2 Tbsp butter
1 onion, diced
1 Tbsp minced fresh garlic
2 quarts beef stock
1 (12 ounce) can diced tomatoes
1 cup green beans
1 cup diced carrot
1 cup chopped kale
1 Tbsp Italian seasoning
1 bay leaf (I left this out)
1 pound frozen, cooked Italian-style meatballs - thawed
1 pound fresh cheese tortellini
grated Parmesan cheese


Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; simmer 5 minutes. Ladle into bowls and top each with grated Parmesan cheese to serve.

Kielbasa, Kale, & Cannelini Pasta

1 package kielbasa, sliced
[Try turkey kielbasa!]
4-6 garlic cloves, minced [or use the stuff from a jar]
1 onion, chopped
1 bunch kale, cleaned and stems removed [or if using precut, as much as will fit in your pot]
1 can cannelini beans, drained
1-1.5 c. chicken broth
parmesan cheese
pasta of choice

Begin sauteeing kielbasa while starting the pasta water to boil. After a few minutes, add in the onion and garlic, cooking until translucent. Meanwhile, when the water is ready, add the kale and cook for 5 min. Remove with a slotted spoon and add to the kielbasa mixture. Add in the beans and chicken broth, scraping the bottom of the pan. Let simmer while the pasta cooks.

Reserve 1 c. of the pasta water then drain pasta. Add water to the kielbasa mix IF it needs thinning. Serve over the pasta with cheese.

[I think this could make a really good soup too if you adjusted the chicken broth and water amounts.]

The original recipe can be found HERE.

Super Bowl Dip

1 package Velveeta - (16 oz)
1 can chili - no beans
1 pound medium or spicy sausage -- browned, crumbled

You can heat this on the stove until the cheese melts and it all mixes together, or put it in the crockpot on LOW until blended and heated through --- then keep it there to serve. I serve with sturdy chips, fritos or even pita pieces. If you are trying to be healthy, serve it with celery sticks. GREAT for Super Bowl Sunday.

Picadillo

(pronounced "pee-kah-dee-yo")

This is what Cubans do with ground beef instead of making hamburgers. There are many different versions of it, but this one is most authentic:

2 Tbsp cooking oil
2 large garlic cloves, minced
1 large onion, chopped coarsely
S & P to taste
½ tsp MSG (I leave this out)
1 lb lean beef, ground
1/3 c dry, white wine
2 large ripe tomatoes, peeled and chopped (or one 15 oz. can chopped tomatoes)
½ c dark or light raisins, pumped up in hot water
1/3 c pimiento-stuffed olives, sliced in thirds
1 seeded green pepper chopped in half-inch squares (I leave this out)

In the oil, sauté the garlic and onion for five minutes, stirring frequently. Add the seasonings, the meat, the wine, and stir again. Add the tomatoes, raisins, olives and stir. Add green pepper and cook only long enough for it to get thoroughly hot; it should retain crispness and color.

One of Picadillo’s charms is that all the chopping and slicing can be done in advance, the cooking requiring only a few (10) minutes’ time. The Cubans serve this dish with plain white rice, either in a separate dish, or with the Picadillo on top of the rice and its juices trickling down. (Enough for 3-5 people)

Savory Cornbread (AKA Mel Tillis Cornbread)

5 eggs, beaten
1 large onion, chopped fine
10 oz frozen broccoli, thawed and drained well (or use fresh, chopped fine)
1 ½ sticks butter
2 c cottage cheese
2 - 7 oz packages Jiffy corn mix
2 Tbsp sugar

Mix all ingredients well. Put in greased 9x12 baking dish @ 400o and bake till brown, about 45-60 minutes (½ recipe takes about 30 minutes in an 8x8 pan).

This is the BEST ever corn bread, in my humble opinion! I got the recipe from Marj Bell Heaton many years ago.

Crockpot Brown Rice

5 c. water
2 c. brown rice
1-2 tsp. salt

Place everything in crockpot and stir. Cook on high (without removing lid) for 3 hours.