Texas Caviar

Ingredients:

2 cans black-eyed peas, rinsed and drained

1 cup frozen corn (or 1 can drained)

1 red bell pepper, diced

1 green bell pepper, diced

1 cup tomatoes, diced (can use cherry)

1/2 cup red onion, diced

1 jalapeño, seeded and diced small

1/2 cup cilantro, chopped

3 cloves garlic, minced

For the vinaigrette:

1/4 cup olive oil

1/4 cup fresh lime juice

2 tablespoons red wine vinegar

1 1/2 teaspoons sugar

1/2 teaspoon ground cumin

1/4 teaspoon chili powder

1 1/2 teaspoons salt

Directions: 

Add black-eyed peas, corn, peppers, tomatoes, red onion, jalapeño, cilantro, and garlic to a medium sized bowl. In a separate small bowl, whisk together vinaigrette ingredients. Pour over salsa. Stir to combine well. Cover and let marinate in fridge for two hours before serving. Serve with tortilla chips, over grilled chicken or fish, or as a side salad.

Creamy Caramel Apple Dip (non cooked type)

From Debbie Beier


8 oz cream cheese, softened
1/3 cup brown sugar
1/2 tsp Watkins vanilla
1 tsp Watkins caramel flavor
1/4 tsp Watkins cinnamon (optional)
Apples, cored and sliced

Blend all ingredients except apples.  Use as a dip for apple slices.  Tastes 
like caramel apples.  Makes 1 cup.

Cheese Ball - Leesa Scott

2 lg cream cheese
2 old english cheese
1 med onion minced
4 oz roq. Or blue cheese
1 t worchestershire

Mix well then roll in almonds, or pecans and parsley

Hot Spinach Artichoke Dip - Sara

This recipe is a favorite of Sara's and was given to her by Janelle Johns

1 lg. cream cheese, softened
2 big handfuls spinach, cooked
1 C sour cream
 slightly less than 1 C mayonaise
1 can artichoke hearts, drained and cup up - no leaves
1 handful monterey jack cheese
1 handful parmesean cheese
Mix well, put into greased casserole dish and bake at 350 for about 20-25 minutes.  Serve with chips.

Sweet and Sour Chicken Wings

3 lb. chicken wings, cut into 3 sections
1 c. white sugar
1 c. white vinegar
2 tsp. salt
2 tsp. Accent
2 tbsp. catsup
1/2 c. chicken stock
2 tbsp. soy sauce
1/8 tsp. ginger
Separate chicken wing into two portions. Cover wing tips with water and boil for stock. Discard tips. The other (2) sections sprinkle with garlic salt and roll in cornstarch. Dip in 4 beaten eggs. Brown in hot oil. Place in shallow baking pan and cover with sauce.
Combine the sugar, vinegar, salt, Accent, catsup, chicken stock, soy sauce and ginger. Heat until sugar melts. Pour over browned wings and bake 1 hour at 350 degrees, uncovered.  I make the sauce and use it for dipping for other recipes.

Humus - Leesa

1 can garbanzo beans drained
1-2 cloves garlic pressed
1 can artichokes or 1 bottle in oil
1-2 tbs Tahini
1 fresh lime squeezed

Blend in food processor and serve with pita chips or crackers.

Coconut Shrimp - Lori Bonner (Macey's Little Theater)

1 cup flat gingerale
1 c self-rising flour
1/4 tsp baking powder per cup of flour
2 c sweetened coconut flakes
1/2 tsp course salt
12 jumbo shrimp (1 lb)
vegetable oil for frying
Dipping Sauce (follows below)

Dry cleaned shrimp on paper towels.  For the batter, use an electric mixer to combine the gingerale, flour, 1/2 c of the coconut and salt in a medium sized bowl.  You may cover and refrigerate this up to 1 hour.  Preheat oil in a deep pot or fryer to 350 degrees.  Use enough oil to completely cover the shrimp.  Pour remaining coconut into a shallow bowl.  Dip one shrimp at a time into the coconut and roll it around to coat it well.  Fry about 4 shrimp for 2-3 minutes or until golden brown.  Drain on paper towels briefly before serving with dipping sauce.

Dipping Sauce:

1/2 c orange marmalade (western family)
2 tsp. stone-ground mustard (course)
1 tsp prepared horseradish
dash of salt

Combine inredients in a small bowl.  Cover and refrigerate for at least 1 hour for the best flavor.