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INGREDIENTS

• 1 (15ounce)can green peas
• 1 (5ounce)can water chestnuts, drained and chopped
• 1 (10ounce)cancream of mushroom soup
• 1 (2ounce)jar pimientos, drained
• 2-3 cupsRitz crackers , crushed
• 1/2 cup butter
• 1 cup cheddar cheese, shredded

DIRECTIONS

1. Preheat oven to 350′.
2. In a medium bowl combine peas,chestnuts,pimentos,cream of mushroom soup and cheddar cheese.
3. Grease a 8×8 baking dish and add the pea mixture.
4. Melt butter in microwave dish.
5. Add Ritz crackers to butter and sprinkle over top of the casserole.
6. Bake for 30 minutes.

INGREDIENTS

• 1 (15ounce)can black-eyed peas, drained and rinsed
• 1 1/2 cups frozen corn kernels
• 1/2 tablespoonoil
• 1 teaspoon garlic
• 1 (4ounce)can chopped mild green chilies
• 1/4 teaspoon cumin
• 1/4 cup chopped onions
• 1 tablespoon dried cilantro
• 1/2 teaspoon salt
• 1/2 cupbreadcrumbs
• 1/2 cup flour

DIRECTIONS

1. Place the drained peas in a large bowl and set aside.
2. Heat the oil in skillet, add garlic, chilies, and cumin.
3. Saute about 2 minutes, then add onion and corn.
4. Reduce heat to medium, sauté until onions are very translucent and corn is thawed.
5. Place in bowl with peas, mash with immersion blender and mash, it is OK if some peas and other items remain whole.
6. Let cool and add bread crumbs, stir.
7. Add flour and form into 4 patties on waxed paper.
8. Heat skillet on medium heat, spray each burger with cooking spray.
9. Cook on each side until golden brown.
10. Store unused patties in Tupperware.
11. To serve: Salsa, guacamole, cheese slice, lettuce OR sliced tomatoes, mayonnaise, cheese slice, sliced avocado on toasted burger buns.

INGREDIENTS

• 1/2 lb bacon
• 10 baby carrots , chopped
• 1 red onion, diced
• 1 lbsplit peas , sorted and rinsed
• 1 teaspoon dried thyme
• 7 cups water
• 2 bay leaves
• salt
• sour cream
• Tabasco sauceor hot sauce , of choice
• fresh chives, chopped

DIRECTIONS

1. In a very large, deep saucepan cook the bacon till it’s done enough to crumble a little, (about 15 minutes over medium heat).
2. Remove bacon, break or chop it up coarsely and set aside.
3. Add the carrots, onion, thyme, and bay leaves to the pan toss to coat with pan drippings that remained from the bacon cooking.
4. Cook 5 mintues over med-high heat.
5. Add split peas and cooked bacon, stir well and cook another 5 minutes.
6. Add 8 cups of water and bring just to a high boil, then reduce heat and simmer.
7. When the peas have absorbed about half the water, add salt to taste (the taste of the mixture at this point will be an accurate indicator of how salty the final product will be).
8. Continue to simmer until the peas are very, very soft and almost all the water has been absorbed;Any water left should be the color of the peas, and thickened.
9. Stir and check often to ensure the bottom does not burn, especially toward the end of cook time.
10. If you like a smoother soup, you may choose to puree the mixture a bit with hand mixer before serving.
11. Remove bay leaves and place soup in bowls. Garnish each with a dollop of sour cream, a couple splashes of hot sauce, and chives.
12. Enjoy with crusty french or dark rye bread.

INGREDIENTS

• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 tablespoon flour
• 1 tablespoonvegetable oil
• 1 cup finely chopped onions
• 1 clove garlic, peeled and minced
• 2 stalks celery, finely chopped
• 1 small bell pepper, seeded and diced
• 1 cup chicken broth
• 8 ounces smoked sausage, sliced 1/2 inch thick
• 1 (14 1/2ounce)can diced tomatoes, drained
• 1 (15ounce)can black-eyed peas
• black pepper

DIRECTIONS

1. To prepare the Cajun seasoning: Combine the thyme, basil, paprika, cayenne, onion powder, garlic powder and flour.
2. Set aside.
3. To prepare the stew: In a large saucepan, heat oil over medium heat.
4. Add the onion and garlic; saute for three minutes.
5. Add the celery and bell pepper.
6. Cover and cook for five minutes, sitrring occasionally.
7. Add the sausage and saute with the vegetables, uncovered, for five minutes.
8. Then sprinkle on the Cajun seasoning and cook for one minute.
9. Add the broth and tomatoes.
10. Cook for five minutes, stirring occasionally.
11. Drain and rinse the black-eyed peas.
12. Put into the pan and cook over medium-low heat 10 minutes, stirring often.
13. Stir in pepper.
14. Adjust seasonings if necessary and serve over hot, cooked rice.

INGREDIENTS

The Ham Stock
• 2well-washed and scrubbed split ham hocks
• 3 quarts water
• 1 cup chopped carrots(coarse is fine)
• 1 cup chopped onions
• 1 stalk celery, chopped
• 3 bay leaves
• 1 teaspoon thyme
• 5 whole clovesor allspice berries

The Soup

• 3 tablespoons butter
• 2/3 cup diced celery
• 2/3 cup diced onions
• 1/2 cup diced carrots
• 3 tablespoons flour
• 2 quartsham stock , heated
• 1 1/2 cupssplit peas or yellow split peas

DIRECTIONS

1. For the stock, put the ham hocks in a kettle with water to cover by 2 inches.
2. Make an herb bouquet with washed cheesecloth, using the bay leaves, thyme and cloves or allspice.
3. Put this in the pot, along with the carrots, onions and celery.
4. Simmer 3 to 4 hours with the kettle cover slightly open.
5. Or, simmer in crockpot for 8 hours on low.
6. Skim occasionally.
7. Strain and degrease.
8. Easiest way to degrease is to make ahead and chill, remove fat when cold.
9. Freeze if you want.
10. To make the soup, set a saucepan over medium heat and melt the butter.
11. Saute the vegetables, stirring, for 5 minutes.
12. Blend in the flour and cook, stirring for 3 minutes.
13. Remove from the heat and cool briefly, blend in the hot ham stock and the split peas.
14. Bring to a simmer, stirring.
15. Cover and cook about 45 minutes until peas are tender.
16. Salt and pepper to taste after 1/2 hour of simmering.
17. When cooked, mash or puree the soup depending on the consistency you want.
18. Garnish with homemade croutons or sauteed ham bits if desired.