"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Texas Caviar Recipe

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

Jo Morton
Added: Tuesday, September 22, 2009


In a saucepan, add:
1 c. olive oil
1/2 c. apple cider vinegar
1 c. white sugar
Stir together, bring to a boil. Continue to boil for 5 minutes, stirring occasionally. Allow to cool completely.

Drain the liquid off the following, and place in a bowl:
1 can of Pinto Beans (15 oz)
1 can of Black Eyed Peas (15 oz)
1 can of white corn (15 oz)
1 large jar of diced pimentos (4 oz)
1/2 of 12 oz jar of diced jalapenos

Add 1/2 c. of diced onions and 1 c. of diced celery.

Pour cooled oil/vinegar/sugar mixture over vegetables, stir, refrigerate over night.

Drain liquid before serving. Serve with frito "scoop" chips.

Directions: See ingredients




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