Donna...Texas caviar ?

I just read the recipe, and it's quite interesting! Obviously we have erred. I'll get it fixed. I thought it was in the cookbook and I went to look up the recipe but I can't find it.

I think you just mix all the ingredients together, let it sit for a while and then gobble it down.

Anyone want to send me some fabulous Texas Caviar recipes to replace the broken one?

Donna

I'll talk to Ms. Smokin' for her Okie Caviar recipe and see if she'll part with it.

Smokin'

Corrected Recipe on website also:

Texas Caviar

• 1 lb. black-eyed peas
  
  
• 1 c. Italian dressing
  
  
• 2 c. diced onion (red)
  
  
• 1 c. finely chopped green onion
  
  
• � c. finely chopped jalape�o peppers
  
  
• 1 - 2 oz. jar diced pimiento, drained
  
  
• 1 c. finely chopped jicama
  
  
• 3 cloves garlic, minced
  
  
• Hot pepper sauce to taste
  
  

Soak beans in hot water in a large saucepan for 1 hour. Drain. Add water to cover, about 3 inches. Place over high heat, bring to a boil, turn down to a simmer, and cook until tender. Drain. Add Italian dressing while beans are warm. Marinate 2 to 4 hours, then add remaining ingredients and marinate overnight.

Serve on individual plates on lettuce leaves with tomato wedges as an appetizer or in a bowl accompanied by whole wheat crackers as hors d'oeuvres.

The Smokin's save the day! Thanks!

Donna

Not being from Texas and learning from the forum daily, I thought I was losing it...but after reading the posts and figuring out what "Texas Caviar" actually is, I'm giving it a whirl for a nice side dish on Labor Day. I think I will pull an "Emeril or Smokin' Okie" though and "kick it up a notch"...add smoked jalepanos & maybe some bacon???? We'll see, I'll send some pics just for good measure.

Donna, that was the Texas Caviar recipe.

I'm still talking to Mrs. Smokin' about her's. Similar and every time we make it, we don't have leftovers.