Black Eyed Pea Loaf With Creole Sauce Recipe

Directions:

1. Black Eyed Pea Loaf:.
2. Cook peas with ham, Tabasco, and water.
3. Bring to a boil; cover, reduce heat and simmer 35 minutes or until well done.
4. Drain, reserve 1 cup liquid.
5. Combine peas, 1 cup liquid and remaining ingredients.
6. Stir well until well blended.
7. Spoon mixture into a greased 9x5x3-inch loaf pan.
8. Bake at 350° for 45 minutes or until firm.
9. Cool in pan 10 minutes.
10. Serve with Creole Sauce.
11. Creole Sauce: Sauté green pepper and onion in butter in a medium saucepan over low heat until tender.
12. Add mushrooms with liquid, tomato juice, catsup, Worcestershire sauce; stir well.
13. Dissolve cornstarch in water, stirring until well blended.
14. Bring to a boil; reduce heat and cook 1-2 minutes or until thickened.
15. Yield 2 cups.