I love this soup/stew concoction. My mom started making this when I was a kid and it is naturally GF. The perfect end to a cool Autumn day.
Blackeye Pea Supper Dish
1 can Blackeye Peas (DO NOT DRAIN)
1/2 lb. Bulk Sausage (I use a whole package of Jimmy Dean’s Light Sausage)
1/2 cup Green Bell Pepper, chopped (I omit this because I do not like cooked bell peppers, love them raw, just not cooked!)
1/4 cup Onion, chopped
1 Garlic Clove, minced
1 (14 1/2-ounce can) Diced Tomatoes
1/4 tsp. Black Pepper
1/4 tsp. Oregano
1 cup grated Cheddar Cheese (I use Sharp so I can use less and save on fat and calories)
- Cook sausage, drain.
- Add bell pepper, onion and garlic, cook for 5 minutes while stirring occasionally.
- Add tomatoes and seasonings.
- Add Blackeye peas with the liquid, stir to combine.
- Cover and simmer 20 minutes.
- Sprinkle with cheese and enjoy!
I got the recipe for this Focaccia bread from the cookbook Gluten-Free Baking Classics by Annalise G. Roberts, p. 180. I was going to post the recipe but that would require me to also post the recipe for one of her Bread Flour Mixes and I am a bit uncomfortable doing that, since it is her proprietary flour mix. So…buy the cookbook, I use it all the time!
“Boston Market” Cinnamon Apples…I got this recipe from Bigoven.com
3 large Apples (I used Jonathan apples)
2/3 cups Water
1/2 Tbs. Flour (I used Tom Sawyer’s)
1 tsp. Cornstarch
2 tsp. Butter Buds (I used Land O’ Lakes Butter Seasoning)
1/2 cup Brown Sugar
1/4 tsp. Cinnamon
1/8 tsp. Salt
Preheat oven to 350° F.
- Peel and core apples.
- Cut apples into slices and arrange the slices in a baking dish.
- In a small bowl, combine the water with the flour, cornstarch, Butter Buds and stir until the dry ingredients are dissolved.
- Add the brown sugar and cinnamon then stir until smooth.
- Pour the cinnamon mixture over the apple slices.
- Cover and back for 40 minutes, stirring the apples every 10 minutes.
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