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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This was the winning recipe in 1982 in the Athens, Texas Black-Eyed Pea Cookoff. A Southern tradition says that you will have good luck all year long if you eat black-eyed peas on New Years. This is an interesting dish to serve, but I don't know how much luck it will bring you! It may be made using left over roasted chicken. I didn't include cooking time for the chicken or rice in the recipe. Ingredients:
1 1/2 cups black-eyed peas, cooked &,drained (may use canned) |
1 cup rice, cooked |
1 cup cooked chicken, finely chopped |
1/4 cup celery, chopped |
1/4 cup onion, chopped |
1/4 cup mayonnaise |
1/2 teaspoon salt |
1 teaspoon pepper |
1 dash tabasco sauce |
1 avocado, mashed |
1/2 cup sour cream |
1 teaspoon garlic salt |
1/2 cup mayonnaise |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon salt |
1/2 teaspoon lemon juice |
Directions:
1. SALAD:.
2. Combine black-eyed peas, rice and chicken.
3. Add celery, onions mayonnaise, salt, pepper and hot sauce.
4. Stir well.
5. Pack into an oiled 5 1/2 cup mold.
6. Refrigerate until set.
7. Unmold and spread with Avocado Topping.
8. AVOCADO TOPPING:.
9. Blend ingredients together until smooth.
10. Smooth over black-eyed pea ring as though frosting a cake.
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