Featured Cookbook

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1. Hoppin' John Squares

2. Braised Beef Short Ribs

3. Sock-It-To-Me-Cake

Book Description

Favorite recipes from 49 of Florida's leading cookbooks, all in one book.

... (more)

Best of the Best from Nevada Cookbook: Selected Recipes from Nevada's Favorite Cookbooks

Authors: Gwen McKee, Barbara Moseley

Date: October 2004

ISBN: 1893062643

Publisher: Quail Ridge Press

Plastic Comb

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Servings: 6

• 1/2 cup chopped green bell pepper

• 1 tablespoon finely chopped onion

• 2 tablespoons butter

• 2 tablespoons flour

• 3/4 teaspoon chili powder

• 1/4 teaspoon ground cumin

• 1 1/4 cups milk

• 1 cup shredded Cheddar cheese, divided

• 1 (16-ounce) can black-eyed peas, drained

• 1 cup cooked brown rice

• 3/4 cup diced lean cooked ham

• 2 large eggs, beaten

1. Cook pepper and onion in butter till tender; stir in next 3 ingredients. Stir in milk; cook and stir until bubbly. Remove from heat.




2. Stir in 3/4 cup of the cheese and remaining ingredients. Turn into a well-greased 8x8x2-inch baking pan.




3. Bake in 350 degrees F oven for 30 minutes or till set.




4. Top with remaining cheese. Let stand 5 minutes. Cut into squares to serve.

Source: Still Cookin' After 70 Years

More From This Book:

1. Hoppin' John Squares

2. Braised Beef Short Ribs

3. Sock-It-To-Me-Cake

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