Martha Len Nelson / Food

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A taste of luck for new year

Did you have your black-eyed peas this New Year’s Day for good luck? As a bona fide Southerner, it doesn’t seem right unless I eat a few, good luck or not.

This casserole recipe that my eldest daughter found years ago on a frozen pea package is still our favorite, so put this in your recipe file and try it next year. All you need add to accompany it is salad and bread. This casserole keeps well, and it is just as good the next day.


Black-Eyed Pea Casserole

•  1-pound package frozen black-eyed peas

•  1 cup cooked rice

•  1 cup diced cooked ham

•  1/4 cup onion, chopped

•  1/4 cup green bell pepper, chopped

•  Salt and pepper, and other seasonings

Cook peas as directed on package. Drain and mix with the rest of the ingredients. Season with a little salt and pepper; add other seasonings as desired.

Pour into an 8-by-11-inch casserole dish sprayed with vegetable spray. Bake in a 350-degree oven for 45 minutes.

Notes: For seasonings, we like to add a little Tabasco and maybe a dash of Cavender’s Greek seasoning. For rice, we used the boil-in-bag variety.

For ham, we like to use a large quarter to a third of an inch-thick slice of pre-cooked ham — you won’t use it all, so scramble some eggs to use with the rest of it.

MARTHA LEN NELSON can be contacted at 940-382-9597 or e-mail .

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