"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Texas Caviar Recipe

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This recipe for Texas Caviar, by , is from The Beavers Family Cookbook 2007 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reid Turner
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can (14 oz) black eyed peas, drained
1 can (15 oz) white hominy, drained
2 medium tomatoes, seeded and chopped
4 green onions, thinly sliced
2 garlic cloves, minced
1 medium green, red, or yellow pepper, finely chopped*
1cup cilantro or parsley, chopped
cup onion, minced
1 cup picante sauce

* A mixture of pepper colors is very festive and summery.

Directions:
Directions:
Combine all ingredients and chill 2 - 24 hours. Stir occasionally and drain excess liquid. Serve with corn chips, preferably heavy duty variety, as the mixture is thick. Makes 7 cups and will serve a crowd, but make more than you think will be eaten, as it is very popular.

Number Of Servings:
Number Of Servings:
Serves a crowd
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Submitted by Barbara Beavers Pruett, who first enjoyed the dish when friends hosted a catered luncheon in their garden on a June Sunday. The caterer graciously gave the guests this recipe.

 

 

 

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