MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blackeyed Peas With Vermicelli
 Categories: Casseroles
      Yield: 6 Servings
 
MMMMM----------------BLACKEYED PEAS IN HERB SAUCE---------------------
  2 1/2 tb Butter
      1 tb Dried parsley -OR-
      2 tb Fresh parsley;
           - finely chopped
      1    Bay leaf
    1/2 ts Sage
    1/4 ts Thyme
      1 ts Marjoram
      2 c  Milk
      2 c  Cooked blackeyed peas
      2 tb Corn starch; dissolved in:
      4 tb Water; cold
           Salt
           Fresh black pepper

MMMMM-------------------------CASSEROLE------------------------------
           Black Eyed Peas In Herb
           - Sauce
      1 c  Water
    1/2 c  Carrots; finely chopped
      1    Celery rib; finely chopped
      1 sm Green bell pepper;
           - finely chopped
      3 c  Vermicelli "nests"; cooked
           - per package instructions
      1 c  Cheddar cheese; grated
 
  Blackeyed Peas:
  
  Melt the butter in a heavy saucepan and gently fry the herbs in it
  for 1 to 2 minutes to seal in the aromatic oils in the herbs. Add the
  milk and blackeyed peas and re-heat to almost boiling. Add corn
  starch, stirring constantly until the sauce thickens. Season with
  salt and pepper.
  
  Casserole:
  
  Heat water and simmer the vegetables gently in a covered pot until
  tender, adding pepper 5 minutes after carrot and celery. Combine all
  ingredients except cheese (including the water from cooking the
  vegetables) and turn into shallow casserole dish. Sprinkle with
  cheese and bake at 275°F for 15 to 20 minutes.
  
  Recipe by Vegetarian Food For All by Annabel Perkins
 
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