COOK OF THE WEEK: Belvia Giachell Recipes

By NEMS Daily Journal

Black-Eyed Pea
and Mustard Green Soup
1 pound dried black-eyed peas, washed and soaked
21⁄2 quarts chicken broth
2 cups diced onions
1 cup diced celery
1⁄2 cup bell pepper
1⁄4 cup minced garlic
1⁄2 stick butter
1 (10-ounce) package frozen mustard greens
2 cans Ro-tel tomatoes
1 sprig thyme
1⁄4 cup green onions
1⁄4 cup chopped parsley
1 bay leaf
1 pound smoked sausage, diced
Salt, pepper and Tabasco
Combine peas and chicken broth in a large pot and cook until peas are tender. Sauté onions, celery, bell pepper and garlic in butter and add to peas. Add mustard greens, Ro-tel tomatoes, thyme, green onions, parsley, bayleaf and smoked sausage. Simmer for 45 minutes. Add salt, pepper and Tabasco to taste. Remove bay leaf and thyme sprig before serving.

German Meatballs
1 pound ground sausage
1⁄3 cup finely diced onion
1 (14-ounce) can chopped Bavarian-style sauerkraut, well-drained
1 cup plus 2 tablespoons fine bread crumbs, divided
4 ounces cream cheese, softened
2 tablespoons fresh chopped parsley
1 teaspoon prepared mustard
1⁄3 teaspoon garlic salt
1⁄3 teaspoon black pepper
2 large eggs
1⁄4 cup milk
1⁄2 cup all-purpose flour
Oil for frying

Dipping Sauce
1 cup Miracle Whip salad dressing
1⁄3 cup prepared mustard
1 teaspoon fresh horseradish
Combine sausage and onions in a skillet and brown. Drain well. Add sauerkraut and 2 tablespoons bread crumbs. Combine cream cheese, parsley, mustard, salt and pepper in a separate bowl. Add sausage mixture to cream cheese mixture and mix well. Cover and chill at least 2 hours or overnight.
Beat eggs and milk together. Roll sausage mixture into 11⁄2-inch balls. Roll sausage balls in flour, dip in egg mixture and roll in remaining 1 cup bread crumbs. Fry in cooking oil until golden brown. (An electric skillet works well.)
For the sauce, combine Miracle Whip, mustard and horseradish. Serve as a dip for meatballs.
Makes about 60 meatballs.

Italian Roast Beef
1 (3- to 4-pound) beef roast, such as sirloin tip, London broil, etc.
1 package Good Season’s dry Italian salad dressing
1 package McCormick’s au jus gravy mix
1 package McCormick’s brown gravy mix
1⁄3 cup red wine vinegar
1 cup cold water
8 to 10 pepperoncini peppers
Place roast in a Crock-Pot. Use whisk to mix packet of salad dressing, gravy mixes, vinegar and water. Place peppers on top of roast and pour gravy mixture over roast and peppers. (You can add some juice from the pepper jar to the gravy mixture, if desired, for extra spiciness.) Cook 6 hours on high or 8 hours on low. When tender, use forks to shred the meat in the gravy, discarding any fat.
Serve over mashed potatoes or as a sandwich on toasted sourdough bread.

Breakfast Roll
1 pound ground sausage
1 onion, chopped
1 bell pepper, chopped
6 large eggs
1 (4-ounce) can sliced mushrooms, drained
1 cup shredded Cheddar cheese
1 large or 2 small French bread loaves, sliced in half lengthwise
Cook sausage, onion and bell pepper in a large skillet over medium heat until meat is browned, stirring until it crumbles; drain. Add eggs, mushrooms and cheese to sausage mixture, stirring well; cook until eggs are set.
Remove middle of dough halves and spoon egg mixture into bottom halves. Top with remaining bread halves and spread butter on top. Wrap in foil and bake at 350 degrees for 30 minutes.

Peaches and Cream Pie
1 cup whipping cream
1 cup powdered sugar, divided
6 ounces cream cheese
1 baked pie shell
1 cup sugar
2 heaping tablespoons cornstarch
1 cup mashed peaches
1 cup water
1 drop yellow food coloring
1 drop red food coloring
2 fresh peaches, sliced
Whip cream and add 1⁄2 cup powdered sugar. Beat cream cheese with remaining powdered sugar and fold into whipped cream mixture. Spread in cool pie crust and chill 2 hours.
Combine sugar, cornstarch, mashed peaches, water and food coloring and cook over medium heat until thick. Cool. While glaze is cooling, fan sliced peaches on cream filling. Pour cooled glaze over sliced peaches.

Eggplant Casserole
2 eggplants, peeled and cubed
1 onion, chopped
1⁄2 cup cracker crumbs
2⁄3 cup milk plus 1 teaspoon
1 egg
1 cup Velveeta cheese, sliced
1⁄2 can cream of mushroom soup
1 bell pepper, chopped
1 teaspoon salt
Cook eggplant with onion until tender; drain. Soak cracker crumbs in 2⁄3 cup milk. Beat egg with 1 teaspoon milk. Combine all ingredients and place in a greased casserole. Bake at 350 degrees or 45 minutes.

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