5 lbs. Italian beef (mild and hot)
1 c. celery
1 can Italian style stewed tomatoes
1/2 c. buttermilk
1/2 tsp. each red pepper flakes, black pepper, lemon pepper
2 cans of blackeyed peas, drained
1 box Jiffy cornbread mix
2 eggs
1/2 c. Gallo wine
1 c. green pepper
1 c. green onions

Cook meat 13 minutes under medium flame with 1 quart cup of water. Cut vegetables in small pieces and saute with half cup of wine under medium flame. Combine drained meat, vegetables, spices, wine, tomatoes and blackeyed peas in tall casserole dish. Mix cornbread with eggs and buttermilk and spread over the top of casserole ingredients and bake approximately 30 minutes or until a toothpick comes out clean.