"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Texas Caviar Recipe

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This recipe for Texas Caviar, by , is from Chefs of RodnReel Collection 1, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ron Messa
Added: Friday, February 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound dried black-eyed peas (or canned)
2 c. Italian dressing
2 c. diced bell pepper
1 1/2 c. diced onion
1 c. chopped green onion
1/2 c. finely chopped jalepano pepper
1 tbsp. finely chopped garlic
salt and pepper

Directions:
Directions:
Soak peas for 6 hours or overnight. Drain and bring to a boil in fresh water. Cook 40 minutes, then drain well. (You can also use canned black-eyed peas.) In a large bowl blend peas with dressing and allow to cool. Add remaining ingredients. Chill for several hours to allow flavors to marry. Serve with tortilla chips.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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