MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blackeyed Peas With Vermicelli
Categories: Casseroles
Yield: 6 Servings

MMMMM----------------BLACKEYED PEAS IN HERB SAUCE---------------------
2 1/2 tb Butter
1 tb Dried parsley -OR-
2 tb Fresh parsley;
- finely chopped
1 Bay leaf
1/2 ts Sage
1/4 ts Thyme
1 ts Marjoram
2 c Milk
2 c Cooked blackeyed peas
2 tb Corn starch; dissolved in:
4 tb Water; cold
Salt
Fresh black pepper

MMMMM-------------------------CASSEROLE------------------------------
Black Eyed Peas In Herb
- Sauce
1 c Water
1/2 c Carrots; finely chopped
1 Celery rib; finely chopped
1 sm Green bell pepper;
- finely chopped
3 c Vermicelli "nests"; cooked
- per package instructions
1 c Cheddar cheese; grated

Blackeyed Peas:

Melt the butter in a heavy saucepan and gently fry the herbs in it
for 1 to 2 minutes to seal in the aromatic oils in the herbs. Add the
milk and blackeyed peas and re-heat to almost boiling. Add corn
starch, stirring constantly until the sauce thickens. Season with
salt and pepper.

Casserole:

Heat water and simmer the vegetables gently in a covered pot until
tender, adding pepper 5 minutes after carrot and celery. Combine all
ingredients except cheese (including the water from cooking the
vegetables) and turn into shallow casserole dish. Sprinkle with
cheese and bake at 275?F for 15 to 20 minutes.

Recipe by Vegetarian Food For All by Annabel Perkins

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