HOPPIN' JOHN SQUARES
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 use
1 (16 ounce) can black-eyed peas, drained
1 cup cooked brown rice
3/4 cup diced lean cooked ham
2 large eggs, beaten
Cook bell pepper and onion in butter till tender.
Stir in flour, chili powder and cumin. Stir in milk; cook and stir until bubbly. Remove from heat.
Stir in 3/4 cup of the cheese and remaining ingredients. Turn into a well-greased 8x8x2-inch baking pan.
Bake in 350 degrees F oven for 30 minutes or till set.
Top with remaining cheese. Let stand 5 minutes. Cut into squares to serve.
Makes 6 servings
From: Still Cookin' After 70 Years
Source: Best of the Best from Nevada Cookbook by Gwen McKee and Barbara Moseley
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 use
1 (16 ounce) can black-eyed peas, drained
1 cup cooked brown rice
3/4 cup diced lean cooked ham
2 large eggs, beaten
Cook bell pepper and onion in butter till tender.
Stir in flour, chili powder and cumin. Stir in milk; cook and stir until bubbly. Remove from heat.
Stir in 3/4 cup of the cheese and remaining ingredients. Turn into a well-greased 8x8x2-inch baking pan.
Bake in 350 degrees F oven for 30 minutes or till set.
Top with remaining cheese. Let stand 5 minutes. Cut into squares to serve.
Makes 6 servings
From: Still Cookin' After 70 Years
Source: Best of the Best from Nevada Cookbook by Gwen McKee and Barbara Moseley
MsgID: 3154819
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
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