2 TB butter or margarine
1 cup frozen onions and peppers
1/2 tsp minced garlic
3 TB all-purpose flour
2 cups milk
1/2 teaspoon salt
2 egg yolks
1 cup cooked rice (instant is fine)
1 can drained Rotel tomatoes
one 14-ounce can black-eyed peas, drained
2 egg whites
For sauce, melt butter or margarine in medium saucepan over medium-high heat.
Add onions, peppers and garlic
Cook and stir for several minutes, until softened.
Add flour; cook and stir 1 minute more.
Add milk; cook and stir for 5 minutes or until sauce has thickened slightly.
Remove from heat and add salt.
Place 1/4 cup of the sauce into a small bowl; stir in egg yolks.
Stir sauce/egg yolk mixture back into saucepan with remaining sauce.
Add cooked rice, Rotel, and black-eyed peas.
Beat egg whites with an electric mixer on high speed until stiff peaks form.
Gently fold egg whites into black-eyed pea mixture in saucepan.
Spoon mixture into a buttered 2 1/2 quart baking dish
Bake at 400 degrees for 45 minutes, covering with foil halfway through.
Let cool a bit, making sure it is done in the middle.