World Famous Recipes

Carolina Caviar

1 can (15 oz) black eye peas (drain)
1 can (10 oz) Rotel diced tomatoes and green chilies, mild(do not drain)
1 can (15 oz) black beans (drain)
1 can (sml) whole kernel corn (drain)
½ cup chopped green peppers (can use ½ red if desired)
½ cup chopped onions
1 cup Italian Dressing (use more if desired)

Mix all together; cover and refrigerate for 24 hours. Serves 12. Add chopped cilantro and minced garlic if desired. Also about ¼ cup chopped cilantro.

Texas Caviar

2 cups fresh tomatoes, chopped
1 can black-eyed peas (15-oz.), drained
1 sweet onion, chopped
1 clove garlic, minced
1/2 cup olive oil
1/3 cup red wine vinegar
1/2 cup fresh cilantro, chopped
Salt and pepper to taste

Combine all ingredients in a large bowl and chill for several hours before serving with tortilla chips. If you wish, you may also serve with the main course. I added 6-8 dashes of hot sauce to taste. I also added 12 slices of Pickled Jalapeno chopped finely

Spicy Black Eye Pea Soup

5 slices bacon
1 cup chopped onion
2 tbl chopped jalapeno
2 cups chopped tomatoes
1 clove minced garlic
salt & pepper to taste
2 beef bouillon cubes
4 15.8 oz cans black‑eyed peas
3 cups grated cheddar or Swiss cheese
Makes 10 servings

In a large saucepan, saute the bacon. cut into small pieces. To the pan, add the chopped onion, jalapeno, tomatoes, garlic and salt & pepper. Saute. Add 3 cups of water and beef bouillon cubes; stir to dissolve. Drain juice from peas and add to soup. Heat thoroughly. Sprinkle Cheese on each serving. 1/4 to 1/2 lb finely chopped ham may be substituted for the bacon. More jalapeno may be added if desired. Garlic powder may be substituted for the garlic clove.