Sue Gregg's Meals in Minutes Cookbook from Freezer to Table

	Country Creole Peas 'n Corn The recipe is found in Meals in Minutes Amount: 6 to 8 Servings (8-9 cups or 2 1/2 qt. container) 1. Soak peas in water 1-3 hours or overnight: 2. Bring peas in water to boil, add seasonings and boil 3 minutes: reduce heat to simmer: 3. Sauté vegetables in butter (optional for best flavor) or add uncooked onion and pepper directly to the peas as they simmer: 4. Continue to cook until peas are just tender, about 1 1/2 hours. Add more water, if needed. 5. Add remaining ingredients, stirring in the corn after recipe cools completely (just before freezing): 6. To reheat place frozen recipe in a saucepan over direct low heat. Add 2 cups water. When heat has thawed the dish completely, bring to a boil, lower to simmering and simmer 30 minutes. Add more water as needed. Recipe should be quite soupy. Remove bay leaf before serving. Click here to request a printout of the complete recipe
Country Creole Peas 'n Corn

STEP #1 RINSE PEAS AND SOAK IN WATER 1-3 HOURS OR OVERNIGHT


uncooked black-eyed peas	Rinse to Clean Peas
Meals in Minutes From Freezer to Table Five o'clock has past. Long ago you breakfasted a husband, let the dog out, chauffeured the kids, splotched your best blouse, crashed the computer, answered a home equity loan phone solicitation, skipped lunch, napped the baby but not you, were called and begged by your old boss to fill in tomorrow at the office, heaped up two shopping carts at the supermarket, forgot to return your mother-in- law's call, picked up toys, and let the dog back in. You are tired, tired, tired. Five-thirty approaches. You haven't even begun to think about dinner. The pitter-patter of small feet approaches. Heavier footsteps will follow. What to have? Call for pizza? Again? Out for dinner? Not with your tribe on your budget. You know it is futile to check the cupboards, and the pantry is hopeless. Where to go for inspiration? The refrigerator? You open the door and stare at the shelves. They stare back. You need a plan! What would it be like to have a freezer full of "use me" dishes waiting for the times when you're too busy, too late, and too tired? Now you can prepare freezer dishes once a week or once a month or just increase your recipe on any given day and freeze the extra. Double, triple, or quadruple recipes for large families. Single? Divide into smaller portions. With a freezer full of twenty-six Meals in Minutes recipes you can manage convenience and control costs without compromising low fat-high fiber nutritional standards. By six you can still say, "Dinner's ready!"

		Add water
	The Nutrition Numbers Per serving of 6 (oil or butter in steps #3 & #5 excluded) Exchanges: 1 Meat, 2.5 Bread, 0.5 Fruit, 2 Vegetable, 289 Calories, 16 g protein (20% of Calories) 1 g fat (3%), 58.5 g carbohydrate (76%; 14.5 sugars), 15 g dietary fiber, 0 mg cholesterol, 580 mg sodium, $.50 Per serving of 6 (using olive oil step #3, unsalted butter in #5) Exchanges: 1 Meat, 2.5 Fat, 2.5 Bread, 0.5 Fruit, 2 Vegetable, 289 Calories, 16 g protein (15% of Calories) 13 g fat (28%), 58.5 g carbohydrate (57%; 14.5 sugars), 15 g dietary fiber, 20 mg cholesterol, 580 mg sodium, $.55 *The Menu . . .* Country Creole Peas 'n Corn Carrot & Celery Sticks, Cucumber Slices or Spinach Orange Salad Minute Bran Muffins w/Jam Per Serving $1.05 19 % Fat 672 Calories
Soak 1 to 3 hours or overnight

STEP #2 Bring peas in water to boil, add seasonings and boil 3 minutes: reduce heat to simmer:

1 bay leaf
*Why this Book?* Emilie Barnes of More Hours in My Day relates this story from a woman who called her: After purchasing Sue Gregg's Main Dishes I decided to try the recipes out on my own family. It was a delight to discover how easy they were put together. Everybody loved them. One afternoon I chose 3 recipes from the cookbook and tripled the recipe and made 9 meals. One I fed to my family and 8 I fed to the freezer. What a joy when my tired body came home from work only to find all I had to do for our evening meal was to heat the main dish, make a quick green salad and shout, "Dinner’s ready!" I continued to feed my freezer using this method until I had over 25 dishes in reserve. One day after work my neighbor came by to return a borrowed book. She saw my yummy casserole ready to pop into the oven. "Looks good, Carole. What’s your recipe?" I began to tell her my story of all the dishes in my freezer and with delight she asked, "What is the chance of buying one of them for my dinner tonight?" Much to my surprise I ended up selling her one. Her husband, Carl, loved it and wanted her to repeat the menu. But to his surprise she had to admit it was purchased from her neighbor. "I don’t care how you got it," Carl said, "Do it again." With that she told other friends and neighbors how delighted her husband and family were with my instant meals. People began to call asking to buy my freezer out. I have since quit work and now have a home business selling main dishes out of my freezer. That is the story that I've told and retold again and again. It so inspired me that I urged Sue Gregg to experiment with more freezable recipes. That was what launched Meals in Minutes. Now you, too, can create tasty, nutritious, and delicious freezer meals. *Emilie Barnes, More Hours In My Day*

Add Italian Seasoning	Add Rosemary leaves	Add olive oil or melted butter

STEP #3 Sauté vegetables in butter (optional for best flavor) or add uncooked onion and pepper directly to the peas as they simmer:
*Meals in Minutes* vs. Once a Month Cooking "At demonstration workshops I often ask women if they have heard of Once a Month Cooking. Many have. Then I ask, How many of you have actually tried the system? As many as half of the hands go up. Now, how many of you still do it? One or two hands. To me that explains the reason why women need an alternative system to get their freezers stocked up. Devoting one or two days a month to the task is overwhelming for most. Meals in Minutes offers different systems--prepare five dishes at once or just multiply the dish you are preparing for tonight two, three, or four times. Do that once or twice a week and your freezer will soon be full. Besides offering more flexible preparation methods, you'll find a greater variety of recipes, lower cost recipes, and lower fat recipes. That's because the book offers alternatives to the typical meat 'n potatoes American high fat-low fiber dining style. *Sue Gregg*

1 onion, chopped 1 green pepper, chopped		Sauté
	STEP #4 Continue to cook until peas are just tender, about 1 1/2 hours. Add more water, if needed. STEP #5 Add remaining ingredients, stirring in the corn after recipe cools completely (just before freezing):
Add sautéed vegetables to peas as they simmer		14.5 oz. can stewed tomatoes

8 oz. can tomato sauce	frozen corn	butter (optional for added flavor)

honey	Add salt	Enjoy!
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