Ingredients

• One 16 ounce can blackeyed peas, drained
• One 10-ounce can rotel tomatoes, drained
• 3 cups rice, cooked
• 1/2 teaspoon garlic salt
• 2 tablespoons olive oil
• 1/2 cup bell pepper, minced
• 1/2 cup onion, minced
• 1 teaspoon garlic, minced
• 1/2 cup green onions, thinly

Directions

Preheat oven to 350F. Combine first 4 ingredients in large bowl. Heat oil in small pan. Add next 4 ingredients to hot oil. Saute 5 minutes. Add to rice mixture. Stir well. Transfer to shallow 8″ Pyrex dish, sprayed with non-stick spray. Sprinkle green onions on top. Cover. Bake until heated about 25-30 minutes.

Serves 6.

Ingredients

• 2 pounds small red potatoes
• 2 tablespoons butter
• 2 tablespoons sour cream
• 2 scallions, chopped, whites and greens
• 1/2 cup milk

Directions

Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste.

Serve with Meatloaf Patties (recipe found in meat/poultry section)

Ingredients

• (1) 7 – 8 1/2 ounce package corn-muffin mix
• 4 medium artichokes
• 2 tablespoons salad oil
• 1 medium red pepper, diced
• 3/4 pound cooked ham, cut into 1/2 inch chunks
• 3 green onions, sliced
• (1) 8 3/4 ounce can whole-kernel corn

Directions

ABOUT 2 HOURS BEFORE SERVING:

Prepare corn muffin mix in an 8″ x 8″ pan as label directs for corn bread; cool completely.

Meanwhile, cut off stem and about 1 inch across the top of each artichoke. Pull off small leaves from around the bottom. With kitchen shears, trim thorny tips of leaves. Rinse artichokes with running cold water.

In 5 quart Dutch oven over medium low-heat, place artichokes on wire rack about 1 inch boiling water. Cover and steam artichokes about 25 minutes or until leaves pull apart easily. Remove artichokes from Dutch oven; cool until easy to handle. Do not discard water in Dutch oven. Remove tiny leaves from artichoke centers. Scrape out, discard choke. Rince artichokes with running warm water, drain.

While artichokes are steaming, in 12 inch skillet over medium heat, in hot sald oil, cook red pepper until tender-crisp, about 5 minutes. Add ham and green onions and cook about 5 minutes longer or until vegetables are tender. Remove skillet from heat; stir in corn with it’s liquid. Crumble corn bread into vegetable mixture in skillet. Mix well.

Spoon corn-bread mixture into centers and between leaves of artichokes. Return artichokes to wire rack above water in the same Dutch oven. Over high heat, heat water to boiling. Reduce heat to medium-low; cover and steam artichokes 25-30 minutes until a leaf can be pulled off easily. Makes 4 main dish servings.

Ingredients

• 1 bunch chard
• 1 bunch beets, tops only
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 large leeks, white and tender green, thinly sliced crosswise
• 2 cloves garlic, thinly sliced
• 1 1/2 cups vegetable stock
• salt and pepper
• 1 1/2 pounds potatoes

Directions

Bring a large pot of water to a boil and add some salt.
Cut the chard and beet greens into 1-inch ribbons and wash them thoroughly.
Add the greens to the pot and cover.
As soon as the water returns to a boil, drain the greens in a colander and pat dry.
Preheat the oven to 375 degrees.
In a large skillet, heat the olive oil.
Add the leeks and garlic and cook over moderate heat until just beginning to brown, about 10 minutes.
Add the vegetable stock and bring to a boil.
Season with salt and pepper and remove from the heat.
Peel the potatoes and slice them 1/4-inch thick.
In a large bowl, toss the potatoes with the greens and leeks.
Season with salt and pepper.
Transfer the mixture to a large baking dish and press the vegetables down firmly.
Dot with 2 tablespoons of butter.
Cover the pan tightly with foil and bake for 1 hour.
Uncover and bake for about 15 minutes longer, or until the potatoes are very tender.
Makes 6 servings.