Vegetarian Southern Johnny Squares |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A recipe from a May 1985 back issue of Better Homes & Gardens, that I made vegetarian. These could do great as a mini-casserole or an appetizer! According to the factoid written with the recipe, these are a popular treat on New Year's. The only thing I changed in this recipe is to use a small 8-oz can pinto or roman beans (1/4 dry cup if not using canned). This was to replace 3/4 cup chopped cubed ham, meat lovers feel free to use the original. It also called for 1 cup cooked brown rice which translates to 1/3 cup dry rice. Ingredients:
1/3 cup brown rice |
2/3 cup vegetable broth |
1/2 cup chopped green pepper |
1 tablespoon finely chopped onion (i usually hydrate 1 tb dried onions) |
2 tablespoons all-purpose flour |
4 tablespoons butter, divided |
3/4 teaspoon chili powder |
1/4 teaspoon ground cumin |
1 1/4 cups milk |
1 cup cheddar cheese, shredded and divided into 3/4 and 1/4 c |
1 (15 ounce) can black-eyed peas, rinsed and drained |
1 (8 ounce) can pinto beans, rinsed and drained (or roman beans) |
2 eggs, beaten |
Directions:
1. Cook the rice in the vegetable broth and 2 tbsp butter, cover and simmer until al dente, about 15-20 minutes.
2. While the rice is cooking, cook pepper and onion in the remaining 2 tbsp butter until tender in a heavy-bottom saucepan, about 10-15 minutes.
3. Stir in the flour, chili powder, and cumin.
4. Stir the milk, cook and stir until bubbly then remove from heat.
5. Stir in 3/4 cup shredded cheese and the eggs, black eye peas, the ham or ham substitute (pinto beans here), and rice. Mix thoroughly.
6. Preheat the oven to 350°F Grease an 8x8x2 baking pan with butter-flavor cooking spray, then pour in the mixture from the saucepan. Pat it down evenly.
7. Top with the remaining 1/4 cup cheese, and bake for 30 minutes on the center rack or until set. Cut into sixths.
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