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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lone Star Caviar Recipe

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This recipe for Lone Star Caviar is from Padre Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16-ounce) package frozen black-eyed peas or canned
1 cup green pepper, diced
1 cup red bell pepper, diced
1/4 cup finely chopped jalapeņo pepper,
ribs and seeds removed
1 cup yellow onion, diced
1 cup finely chopped green onion,
including green tops
2 cloves garlic, finely chopped
1 cup finely chopped parsley
2 teaspoons salt, or to taste
1/4cup vegetable or olive oil
1/4cup red wine vinegar
Directions:
Directions:
Cook black-eyed peas, according to package instructions, or just until tender, 20 to 30 minutes.
Drain well.
Place black-eyed peas in a large mixing bowl. Toss with peppers, onions, garlic, and parsley. Whisk together oil, vinegar, and salt. Adjust seasoning to taste. Pour over vegetables and refrigerate overnight to meld flavors.
Place in refrigerator containers for giving. Store up to 2 weeks, refrigerated.

 

 

 

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