Black Eyed Pea Loaf With Creole Sauce

I know I found this in a magazine or newspaper, but I don't know which one. I thought the recipe sounded wonderful but with the addition of the Creole Sauce, I thought it would be extraordinarily delicious.

Ready In:
2hrs 10mins
Serves:
Units:

ingredients

directions

  • 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° for 45 minutes or until firm.
  • Cool in pan 10 minutes.
  • Serve with Creole Sauce.
  • Creole Sauce: Sauté 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.
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RECIPE MADE WITH LOVE BY

@James Craig
Contributor
@James Craig
Contributor
"I know I found this in a magazine or newspaper, but I don't know which one. I thought the recipe sounded wonderful but with the addition of the Creole Sauce, I thought it would be extraordinarily delicious."
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  1. James Craig
    I know I found this in a magazine or newspaper, but I don't know which one. I thought the recipe sounded wonderful but with the addition of the Creole Sauce, I thought it would be extraordinarily delicious.
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