Black Eyed Pea Loaf With Creole Sauce

• 1 1/2 cups dried black-eyed peas
• 1 cup chopped ham
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 cups cracker crumbs
• 2/3 cup chopped onion
• 1 cup chopped green bell pepper
• 2 stalks celery, chopped
• 2 eggs, beaten
• 1/4 cup ketchup
• 2 teaspoons steak sauce
• 2 cups shredded sharp cheddar cheese
• Ingredients for Creole Sauce
• 1/2 cup chopped green pepper
• 3 tablespoons chopped onions
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (6 ounce) can sliced mushrooms, undrained
• 1 cup tomato juice
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• salt
• 1/4 teaspoon dried whole thyme

1. Black Eyed Pea Loaf:
2. Cook peas with ham, Tabasco, and water.
3. Bring to a boil; cover, reduce heat and simmer 35 minutes or until well done.
4. Drain, reserve 1 cup liquid.
5. Combine peas, 1 cup liquid and remaining ingredients.
6. Stir well until well blended.
7. Spoon mixture into a greased 9x5x3-inch loaf pan.
8. Bake at 350u0b0 for 45 minutes or until firm.
9. Cool in pan 10 minutes.
10. Serve with Creole Sauce.
11. Creole Sauce: Saute green pepper and onion in butter in a medium saucepan over low heat until tender.
12. Add mushrooms with liquid, tomato juice, catsup, Worcestershire sauce; stir well.
13. Dissolve cornstarch in water, stirring until well blended.
14. Bring to a boil; reduce heat and cook 1-2 minutes or until thickened.
15. Yield 2 cups.

blackeyed peas, ham, salt, pepper, cracker crumbs, onion, green bell pepper, stalks celery, eggs, ketchup, steak sauce, cheddar cheese, ingredients, green pepper, onions, butter, mushrooms, tomato juice, ketchup, worcestershire sauce, cornstarch, cold water, salt, thyme

Taken from www.food.com/recipe/black-eyed-pea-loaf-with-creole-sauce-49374 (may not work)