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Program #691

Rhonda Matthews

Easy Hopping John

1 (15 ounce) can black eyed peas, drained
1 (14 ounce) can diced tomatoes
2 cups cooked brown rice
1/2 cup lean ham, diced
3/4 cup onion, diced
1/2 cup celery, diced
1 teaspoon hot sauce
1 tablespoon canola oil
1/2 teaspoon salt (optional)

Add canola oil to large sauté pan over medium heat. Stir in ham, onion, and celery. Cook 3-5 minutes or until vegetables are soft.

Add drained peas, tomatoes, and cooked rice. Stir to combine ingredients. Cook additional 3-5 minutes until hot.

Add salt (if desired) and hot sauce.

Dish can be covered and kept hot until ready to serve.

Roasted Okra

2 Tablespoon Canola Oil
2 cups Small Okra Pods
1/2 teaspoon minced garlic or garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper


Preheat oven to 400F.

Spray baking sheet with non stick spray.

Rinse okra and pat dry. Toss with canola oil and garlic and place on metal baking sheet. Sprinkle salt and pepper over okra and place in oven. Roast 15 –20 minutes until golden brown. Serve immediately.

Cornbread Muffins

2 cups cornmeal mix
2 eggs, beaten
2 cups buttermilk
2 tablespoons canola oil

Preheat oven to 400F.

Spray muffin pan with non stick spray.

Combine all ingredients just until smooth.

Portion batter into muffin tin until cups are 3/4 full.

Bake 20 minutes or until golden brown and toothpick comes out clean when inserted into center of muffin.

Lemonade Supreme

2 cups fresh chopped peaches
1 cup Splenda
1 cup lemon juice
4 cups water

Combine chopped peaches, Splenda and lemon juice. Add water.

Pour mixture over ice to chill.

Don't like peaches? Try any of these fruits instead: watermelon, oranges, blackberries, raspberries, or blueberries


Anonymous

Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.
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