Black Eyed Pea Loaf With Creole Sauce - cooking recipe

Ingredients

1 1/2 cups dried black-eyed peas
1 cup chopped ham
2 teaspoons salt
1/4 teaspoon pepper
2 cups cracker crumbs
2/3 cup chopped onion
1 cup chopped green bell pepper
2 stalks celery, chopped
2 eggs, beaten
1/4 cup ketchup
2 teaspoons steak sauce
2 cups shredded sharp cheddar cheese
Ingredients for Creole Sauce
1/2 cup chopped green pepper
3 tablespoons chopped onions
2 tablespoons butter or 2 tablespoons margarine
1 (6 ounce) can sliced mushrooms, undrained
1 cup tomato juice
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water
salt
1/4 teaspoon dried whole thyme

Preparation

Black Eyed Pea Loaf:
Cook peas with ham, Tabasco, and water.
Bring to a boil; cover, reduce heat and simmer 35 minutes or until well done.
Drain, reserve 1 cup liquid.
Combine peas, 1 cup liquid and remaining ingredients.
Stir well until well blended.
Spoon mixture into a greased 9x5x3-inch loaf pan.
Bake at 350\u00b0 for 45 minutes or until firm.
Cool in pan 10 minutes.
Serve with Creole Sauce.
Creole Sauce: Saute green pepper and onion in butter in a medium saucepan over low heat until tender.
Add mushrooms with liquid, tomato juice, catsup, Worcestershire sauce; stir well.
Dissolve cornstarch in water, stirring until well blended.
Bring to a boil; reduce heat and cook 1-2 minutes or until thickened.
Yield 2 cups.