Recipe - Black-Eye Peas And Rice

1 Onion
x Water/broth for saute
1 15 ounce can peeled tomatoes,
Drained
Or equivalent amount of
Fresh tomatoes (~1.5 cups)
1 15 ounce can Black Eye Peas,
Drained
2 cup Cooked white rice
x Salt, pepper, garlic powder
For seasoning

Chop the onion and saute it in a good size frying pan with the broth. If
you are using fresh tomatoes, add them and cook until they are soft. Stir
in the remaining ingredients and heat through.

Makes about 34 servings, as a main course casserole

NOTES: Don't drain the tomatoes and blackeyes completely. You need a
little "juice" to make it a nice mushy (comforting) casserole.

I really liked it with a generous amount of pepper.

This recipe was from a TV program here in Raleigh NC called "Southern
Sportsman". I just took out the oil and bacon. I thought it was pretty
funny to find a healthy recipe (with modifications) off a TV show that
talks about hunting and shooting and fishing (and eating..frying...the
"catch"...yuk). Guess this recipe is for the days when the rabbits, deer,
ducks, and trout are smarter!!

Posted by Lauren Bednarcyk saslab@unx.sas.com to the Fatfree Digest
[Volume 11 Issue 8], Oct. 8, 1994. FATFREE Recipe collections copyrighted
by Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip