BLACK-EYES PEA CHOWDER
1 lb turkey bacon
1 tsp butter
1/2 cup chopped onion
1 cup chopped celery
1/2 cup chopped bell pepper
2 (15 oz) cans black-eyed peas
1 (10 oz) can beef broth
1 (15 oz) can whole kernel corn with juice
2 (15 oz) can Mexican stewed tomatoes
In skillet, brown turkey bacon. Chop into bite-sized pieces and set aside. In large, heavy pan, melt butter and saute onion, celery and bell pepper until tender. Add bacon and remaining ingredients. Bring to a boil, reduce heat and simmer for 30 minutes.
Serves 6-8
CORNBREAD CRUMBLE
1 (6 oz) pkg jalapeno cornbread mix
1 (6 oz) pkg plain cornbread mix
2 eggs, divided
1 1/3 cups milk
1 onion, chopped
1 green pepper, chopped
2 ribs celery
1 (1 pint) jar mayonnaise
garlic salt
3 cups chopped fresh tomatoes
3 slices bacon, fried, crumbled
Prepare both cornbread mixes according to package directions using 1 egg and 2/3 cup milk for each mix. Cool and crumble. Add onions, peppers, celery and mayonnaise and stir. Sprinkle with garlic salt and stir in tomatoes. Just before serving, sprinkle bacon on top.
Serves 6-8