Recipe - Black-Eyed Pea Casserole

6 sl Bacon; fried crisp
1 cup Celery; chopped
1 cup Green bell pepper; chopped
1 cup Onion; chopped
1 cn Blackeyed peas
1 cn Tomatoes

Fry bacon in skillet until crisp. Drain on paper towels. In grease from
bacon, saute celery, green peppers and onions until soft. Add peas,
tomatoes and chopped bacon. Season with salt and pepper. Simmer about 20
minutes. If you like things a little spicy, use 1 can Rotel tomatoes and
green chilies instead of regular tomatoes, or use half regular tomatoes and
half Rotel (my preference).

Recipe by: Taste of Texas Cookbook, 1987, p. 133

Posted to recipeludigest Volume 01 Number 422 by Lou Parris
lbparris@earthlink.net on Dec 30, 1997