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2 slices bacon 1 medium onion, chopped 1 (15-ounce) can black-eyed peas 1 (14.5-ounce) can stewed tomatoes 1 cup cooked rice 1/4 teaspoon salt 1/4 teaspoon pepper Cook bacon in skillet until crisp. Remove bacon reserving 2 tablespoons drippings. Crumble bacon and set aside. Cook onions in drippings until tender. Add remaining ingredients except bacon. Mix and spoon into 1 1/2-quart casserole. Bake at 350 degrees for 30 minutes. Garnish with bacon. Yield: 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |