Ingredient	Quantity
Rice, wild, long grain	30 oz.
Ground beef	5 lbs.
Onions, chopped	3
Green peppers, chopped	3
Black-eyed peas w/ jalapenos, rinsed and drained	124 oz.
Cream of mushroom soup, condensed and undiluted	54 oz.
Cheddar cheese, shredded	4 cups

In a large saucepan, cook the rice mixes according to package directions. Meanwhile, in a large skillet, cook the beef, onions, and green peppers over medium heat until the meat is no longer pink; drain.
In a large bowl, combine the peas, soup, rice, and beef mixture. Transfer to greased baking dishes.
Cover and bake at 350^oF for 20-25 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Side Dish: Crispy Cajun Potato Wedges

In a shallow bowl, combine the milk, mayonnaise, dressing mix, and 1/2 tsp. cajun seasoning. In another shallow bowl, combine cornflakes and remaining cajun seasoning. Cut each potato into eight wedges; dip in mayonnaise mixture, then coat with crumbs.
Arrange in a single layer in a 15x10 inch baking pan coated with cooking spray. Bake at 375^oF for 45-50 minutes or until tender and lightly browned, turning once.

Dessert: New Orleans Pecan Pie

For filling, in a large saucepan, combine the sugar, flour, and salt. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low, cook and stir for 2 minutes longer. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, cook and stir for 2 minutes. Remove from the heat; gently stir in the vanilla. Divide into 4 baked pie shells; set aside.
In a large bowl, beat egg whites until soft peaks form. Gradually add brown sugar; heat until stiff peaks form. Spread meringue over warm filling. Sprinkle with pecans. Bake at 350^oF for 12-15 minutes or until golden brown.

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