Corn Fritters (Mock Oysters)

                                                                                   Why are they called mock oysters?

I  used bell pepper, salt, black pepper, green onions and paprika in my mix. I didn't use cracker crumbs or corn meal. 

*FOOTNOTE

When I say this cookbook has everything;

                    Ever been hungry enough to eat a bear?

There you have it.

That's it ***

Pea Salad (short)

 I was given a bag of canned goods as a Christmas gift. You never know what you're going to get. Among the cans given were 2 cans of  Sweet Green Peas.

I wasn't familiar with the brand and sweet green peas are not on my yummy list. However, I was not going to discard them. If I didn't use them I'd give them away.

Luckily, there was a recipe on the back label. I've never had pea salad but judging from the recipe,  it contained many of the same ingredients as in potato salad, pasta salad and broccoli salad. I like all of those. 

This is the outcome of the recipe. It was delicious and I will be making it again. It doesn't hurt to try out something new...in most cases.😉

SHORT: Black-eyed Pea Salad

 Wanting a meatless meal but also wanting to get the necessary nutrients and protein, I tried this salad. I'd heard about it but, had never tried it.  I did make some substitutions and negations.  The following recipe is from Taste of Home.

Black-Eyed Pea Salad

Ingredients

• 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
• 2 cups grape tomatoes, halved
• 1 each small green, yellow and red peppers, finely chopped
• 1 small red onion, chopped
• 1 celery rib, chopped
• 2 tablespoons minced fresh basil

• dressing:
1/4 cup red wine vinegar or balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil

Directions

1. In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil.
2. For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.

Substitutions and Negations

*I used peas I'd cooked. I  overcooked them but, I'll know better next time.

*I used a regular tomato. No red onion so I used white. No celery so I used cucumber. No basil so I used salt and pepper, added cheese.

*I used bottled vinaigrette  dressing.  

I enjoyed the salad and I'd make it again.

That's it🥗🥗🥗