"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
4 cups cooked rice 1 cup cooked black eye peas (rinsed and drained) 1/4 cup of chopped onion 1/4 cup red pepper 1/4 cup chopped green onion 1/4 tsp. garlic salt 2 cups shredded Sharp cheddar cheese 1 tbs butter 1 10.5 oz cream of mushroom soup 1 pound cooked and drained spicy sausage
Saute onion, peppers in butter and garlic salt. Toss in cooked sausage and heat. Add cooked rice and peas.Stir in soup. Pour half of mixture into casserole dish and top with 1 cup cheese. Put the other half mixture and add remaining cheese. Bake at 350 for 15 minutes until bubbley.
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