I have a letter from a new friend, Eugenia. Eugenia and I found some black-eyed peas at one of our local stores. She gave me a recipe for a salad she assures me is a hit with her friends and family. “Delicious and good for you.” With the season for salads almost upon us, what a great opportunity this is to try something new. Thank you, Eugenia!
I also had a request from Melinda from Oakfield for recipes using rhubarb and strawberries, “not necessarily together.” So go out and check your rhubarb and save these recipes to try. It won’t be long, now. Melinda was gracious enough to include this recipe with her request. I’ve made this one several times and it is my favorite Rhubarb pie recipe!
2 cans blackeye peas-drained
1/ 3 cup sliced green onions
1/ 3 cup thinly sliced celery
1/ 3 cup chopped green peppers
1/ 3 cup chopped fresh cilantro or flat leaf parsley
1/ 3 cup thinly sliced radishes
Directions: Put salad ingredients into a large bowl.
Dressing
2 Tbl oil
1 Tbl lemon juice
1/ 4 tsp salt
1/ 4 tsp cumin
1/4 tsp hot pepper sauce (Eugenia uses Louisiana Hot Sauce)
Sour Cream Rhubarb Pie
1 (9 inch) unbaked pie crust
4 cups chopped fresh rhubarb
1 egg
1 1/2 cups white sugar
1 cup sour cream
1/3 cup all-purpose flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup butter, melted
Directions: Preheat the oven to 450 degrees F. Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F. Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.
Have a great week and keep writing. I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730. See you next week! Susie Q.
