| Hoppin’ John Squares | |
| ½ | cup chopped green pepper |
| 1 | tablespoon finely chopped onion |
| 2 | tablespoons margarine or butter |
| 2 | tablespoons flour |
| ¾ | teaspoon chili powder |
| ½ | teaspoon ground cumin |
| 1¼ | cups milk |
| 1 | cup shredded cheddar cheese |
| 1 | 15-oz. can black-eyed peas, drained |
| 1 | cup cooked brown rice |
| ¾ | cup diced fully cooked ham |
| 2 | beaten eggs |
| Cook pepper and onion in margarine till tender; stir in next 3 ingredients. Stir in milk; cook and stir till bubbly. Remove from heat. Stir in ¾ cup of the cheese and remaining ingredients. Turn into a well-greased 8x8x2-inch baking dish. Bake in a 350° oven 30 minutes or till set. Top with remaining cheese. Let stand 5 minutes. Cut into squares. Makes 6 servings. | |