Esta es una exhibición prevé de cómo se va ver la receta de 'Delta Supper With Cornbread Topping' imprimido.

Receta Delta Supper With Cornbread Topping
by Global Cookbook

Delta Supper With Cornbread Topping
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 lb Smoked sausage
  • 1 lrg Onion
  • 2 lrg Green peppers
  • 3 Tbsp. Veg. oil, divided
  • 1 can Tomatoes, undrained (14-1/2 ounce.)
  • 2 can Black eyed peas, liquid removed (16-ounce. each)
  • 1 c. Self rising corn meal mix
  • 1/4 tsp Cayenne pepper
  • 2/3 c. Lowfat milk
  • 1 med Egg, beaten

Direcciones

  1. Preheat oven to 400 degrees. Cut sausage into 1-inch pcs; cut onion into thin wedges; cut peppers into thin strips. In a large skillet over medium-high heat, cook sausage, onion and green pepper in 1 Tbsp. oil till vegetables are tender. Stir in tomatoes and peas; reduce heat and simmer for 5 min. Pour into a greased 13-in.x 9-in.x 2in. baking dish.
  2. In a small bowl, combine corn meal mix, red pepper, lowfat milk, egg and remaining oil; stir till smooth. Pour over sausage mix. Bake for 25-30 min or possibly till golden.
  3. Yields 6-8 servings.
  4. School.
  5. added 4 cloves garlic, chopped and used 1 small box Jiffy corn muffin mix
  6. (1-1/2 c.) for the Martha White. This was a delicious dish and the cornbread made a nice crust on top.