|Setting the table was always the most fun.|
I'll save my cooking for the next day. I'll stay in my PJs all day but venture into the kitchen to put together a Reunion Pea Casserole -- really just a pie. It's tweaked from a recipe that was published by Southern Living in 1987 and I've been making it on New Year's day for at least 20 years. It features black eyed peas, a sure source for good luck in the new year. I pretend it is healthy since it also contains squash and zucchini.
1 pound bulk hot pork sausage
2 (16-ounce) cans black-eyed peas, drained, or two cups dried beans - cooked
2 (4-ounce) can chopped green chiles, drained
1 teaspoon ground cumin
1 teaspoon dried whole oregano
1 teaspoon pepper
1/2 teaspoon salt
3 cups sliced yellow squash
3 cups sliced zucchini
1 cup chopped onion
2 tablespoons olive oil
4 eggs, well beaten
2 cups (8 ounces) mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
Preparation (makes two pies)
Cook sausage in a skillet over medium heat until browned, stirring to crumble. Drain well. Combine with peas, chiles, cumin, oregano, pepper and salt. Set aside. Saute squash, zucchini and onion in olive oil until tender and drain well. Cool 5 minutes. Combine eggs and 1.5 cups of each cheese; fold into squash mixture. Set aside. Place pie crust into pie pan. Layer sausage and pea mixture into a pie crust. Top with squash mixture. Sprinkle remaining cheeses on top. Bake at 350 degrees for 30 to 35 minutes. (Make sure crust bakes thoroughly on the bottom). Let stand 15 minutes before serving.
|Warm wishes for the new year.|
Peace and joy to you and yours.