Carolina Caviar

1 can (15 oz) black eye peas (drain)
1 can (10 oz) Rotel diced tomatoes and green chilies, mild(do not drain)
1 can (15 oz) black beans (drain)
1 can (sml) whole kernel corn (drain)
½ cup chopped green peppers (can use ½ red if desired)
½ cup chopped onions
1 cup Italian Dressing (use more if desired)

Mix all together; cover and refrigerate for 24 hours. Serves 12.
Add chopped cilantro and minced garlic if desired. Also about ¼ cup chopped cilantro.

Texas Caviar

2 cups fresh tomatoes, chopped
1 can black-eyed peas (15-oz.), drained
1 sweet onion, chopped
1 clove garlic, minced
1/2 cup olive oil
1/3 cup red wine vinegar
1/2 cup fresh cilantro, chopped
Salt and pepper to taste

Combine all ingredients in a large bowl and chill for several hours before serving with tortilla chips. If you wish, you may also serve with the main course.
I added 6-8 dashes of hot sauce to taste.
I also added 12 slices of Pickled Jalapeno chopped finely


Spicy Black Eye Pea Soup

5 slices bacon
1 cup chopped onion
2 tbl chopped jalapeno
2 cups chopped tomatoes
1 clove minced garlic
salt & pepper to taste
2 beef bouillon cubes
4 15.8 oz cans black‑eyed peas
3 cups grated cheddar or Swiss cheese
Makes 10 servings

In a large saucepan, saute the bacon. cut into small pieces. To the pan, add the chopped onion, jalapeno, tomatoes,
garlic and salt & pepper. Saute.
Add 3 cups of water and beef bouillon cubes; stir to dissolve. Drain juice from peas and add to soup. Heat thoroughly. Sprinkle Cheese on each serving.
1/4 to 1/2 lb finely chopped ham may be substituted for the bacon. More jalapeno may be added if desired.
Garlic powder may be substituted for the garlic clove.

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Spinach Cheese Bake

3 large eggs
100g plain yogurt
1/4 cup whole wheat flour
1/2 tsp. nutmeg
600g. spinach
100g feta cheese
2 tomatoes sliced
3/4 cup parmesan cheese

In a large bowl beat eggs; add yogurt, flour, and nutmeg. Beat until
smooth. Drain spinach well, squeezing out any surplus moisture.
Microwave spinach for two minutes if using fresh spinach, add to egg
mixture with feta cheese and mix well. Pour into a 9 inch pie plate,
arrange sliced tomatoes on top, sprinkle with parmesan cheese.
Bake at 350F for at least 50- minutes or until a knife inserted in the
middle of the pie comes out clean. Cut in wedges and serve with
toast for breakfast or as a side dish to a main meal. Serves six to
ten. Can be microwaved easily to re-heat.

The recipe for these wonderful cookies was submitted to the Pen
Pal Forum by lifetime subscriber Nancy Berlo on October 15, 1999,
and this is how she introduced it:

These taste like they are made with liquor. The Tablespoon of
vanilla is not a typo. Store in sealed container. They get better
the next day.

Chocolate-Covered Cherry Cookies

Cookies:

1/2 c Butter,
softened
3/4 c Confectioners'
Sugar
1 T
Vanilla

1 oz Unsweetened chocolate,
melted
1 1/2 c
Flour

1/8 t
salt

20-30 Maraschino cherries, well-drained and blotted dry

Chocolate Icing:
1 c Confectioners' Sugar
1/4 c Cream (or milk)
1 t Vanilla
1 oz Unsweetened chocolate, melted
Optional: Half or chopped nuts or Coconut

Mix butter, sugar, vanilla, and chocolate. Blend in flour and salt. If
mixture is too dry, add 1-2 T. cream (milk). Wrap level tablespoon
of dough around a well-drained cherry. Place 1 inch apart on
ungreased baking sheet. Bake 12-15 minutes at 350F. Cook
completely. Mix all icing ingredients together. Dip the tops of the
cookies in the chocolate mixture. Garnish with half or chopped
nuts or coconut as desired while the icing is still wet.

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Chocolate Rum Mousse

Note: This recipe contains uncooked egg whites. If salmonella
contamination is a concern in your area, please use pasteurized
eggs or skip this recipe entirely.

1/4 cup (60 ml) sugar
1/4 cup (60 ml) rum
4 oz (110 g) semisweet chocolate
2 Tbs (30 ml) plus 2 cups (500 ml) heavy cream
2 egg whites, stiffly beaten

Combine the sugar and rum in a small saucepan and warm over
very low heat, stirring until the sugar is dissolved. Set aside. Melt
the chocolate in a saucepan set over hot water. Stir in the rum
mixture and 2 tablespoons (30 ml) heavy cream until smooth.
Beat the remaining cream until light and fluffy and fold into the
chocolate mixture. Fold in the beaten egg whites and spoon into
individual serving bowls or wine glasses. Chill at least 2 hours
before serving. Serves 8 to 12.

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Coriander and nutmeg give this dessert an exotic flair. Be sure
to choose melons that smell sweet and "melony."

Spiced Melon

8 cups (2 L) melon balls (your choice of varieties)*
1/2 cup (125 ml) fresh mint leaves, coarsely chopped
2 Tbs (30 ml) fresh lime juice
2 Tbs (2 Tbs) honey
2 Tbs (30 ml) rum, peppermint schnapps, or melon
liqueur (optional)
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) ground coriander

Combine all the ingredients and chill at least 30 minutes.
Serves 4 to 6.

*If you don't have a melon baller then just cut the peeled melon
into bite-size pieces.

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Katie's Brandy Slush

1 quart or more of cranberry juice
18 oz. of frozen lemonade
2 cups of brandy

A few days before you want to serve this, stir above ingredients
together in a plastic or metal container. Place in the freezer and
stir a couple times each day to help it freeze more evenly. Because
of the alcohol content, it will never freeze completely. Place an
ice cream scoop or 2 - 3 Tbs. of slush mix in a martini glass
and add 7-Up, Sprite, or Ginger Ale to fill the glass. Give a toast
to your friends and enjoy.

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Sweet Potato and Watercress Salad with Mustard Dressing.
Serves 8

800g orange sweet potato (about 2 large) peeled
and cut into 3 cm pieces
1 tablespoon extra virgin olive oil
200g (4 cups) watercress sprigs (can use snow
pea shoots - trimmed, they make a good substitute)
70 g about half a cup whole almond kernels halves
lengthways and lightly toasted. Why not use the toasted
flaked almonds?

Mustard Dressing
1 tablespoons balsamic vinegar
1/4 teaspoon Dijon mustard
2 teaspoons whole grain mustard
1/2 cup extra virgin olive oil

Place sweet potato on oven tray, drizzle with olive oil (you can
use a good olive oil spray for this if you wish and season to
taste with sea salt and freshly ground black pepper, then bake
at 200C for 25 minutes or until golden and tender. cool.
Meanwhile, for mustard dressing, combine vinegar and mustards
in a small bowl, then, whisking continuously, add olive in a thin
steady stream until dressing is thick and emulsified. Season
to taste. This makes about half a cup of mustard dressing.

Combine sweet potato, watercress in a pretty bowl, add mustard
dressing and toss gently to combine, scatter over toasted almonds.

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Christmas Pie

Mix together in a saucepan:
1/2 c. sugar
4 T. flour
1/2 t. salt

Gradually stir in:
1 1/2 c.milk

Cook over low heat, stirring constantly until it boils. Boil 1
minute. Remove from heat. Stir in one envelope of gelatin that
has been softened in 1/4 c. cold water. Refrigerate. When
mixture is partially set, beat with mixer until smooth.

Blend in:
3/4 t. vanilla
1/4 t. almond extract

Fold in:
1/2 c. heavy cream (whipped until stiff)

Beat together until stiff and glossy:
3 egg whites
1/4 t. cream of tartar
1/2 c. sugar

Fold into first mixture.

Fold in gently:
1 c. coconut

Pour into baked 9" pie shell and sprinkle coconut over top, let
stand 2 hours or overnight.

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Savory Vegetable Cheesecake from the Enchanted Broccoli

3 cups (packed) coarsely grated zucchini (3 or 4 small zukes)
pinch of salt
2 tablespoons olive oil
1 cup minced onion
1/2 teaspoon salt
1 cup grated carrot
2 tablespoons unbleached all-purpose flour
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
5 medium cloves garlic, minced
1/4 cup minced fresh parsley
1 tablespoon fresh lemon juice
3 cups (1 1/2 pounds) ricotta cheese
1 cup (packed) grated mozzarella cheese
1/2 cup grated parmesan
3 large eggs, beaten
Black pepper to taste
2 medium-sized tomatoes, sliced into rounds, then in
half to make "Ds"
3 to 4 tablespoons dry bread crumbs (seasoned or not)

Place the grated zucchini in a colander over a sink. Salt lightly
and let stand 15 minutes. Squeeze out all excess moisture.
Preheat oven to 375F. Use a little of the olive oil to oil the bottom
of a 9-inch springform pan. Heat the rest of the olive oil in a large,
deep skillet. Add onion and 1/2 teaspoon salt. Saute over medium
heat about 5 minutes. Add zucchini, carrot, flour & dried herbs.
Cook, stirring, over low heat about 2 -3 more minutes. Remove
from heat. Stir in garlic, parsley & lemon juice. Place cheeses
& eggs in a large bowl.. Beat vigorously for 1-2 minutes. Add
vegetable mixture. Mix well. Season to taste with black pepper
and more salt, if necessary. Transfer to prepared pan. Arrange
tomato slices on top in a lovely pattern.Sprinkle with bread crumbs.
Bake in the center of the oven 50 minutes. Cool at least 20 minutes
before removing the sides of the pan. Serve at any temperature.
This is delicious for any meal, including breakfast!

Prep time: 30 minutes to assemble, 50 minutes to bake, plus
time to cool. Yield: 6 main course servings, 12-18 appetizer
servings.

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Ginger Pear Cheesecake

Crust
One and a half cups of ginger snap cookie crumbs
5 Tbl of melted butter
1 Tbl of white sugar

Cheesecake
One cup of diced, ripe, fresh, peeled pear
(if you can't get a ripe pear you can use canned pears)
3 - 8 oz. packages of cream cheese room temperature
(full cream or Neufchatel will work)
1 cup of white sugar
2 tsp. vanilla
4 large eggs
three quarters cup of sour cream
3 tsp. of ground ginger

Topping
2 cups of sour cream
2 Tbl of white sugar
1 tsp of vanilla

You'll be using your 10" springform pan.
Pour the ginger snap crumbs, the butter and the sugar directly in the pan.
You can make the cookie crumbs by crushing the regular cookies in a
food processor or use a mallet.
Stir the butter, crumbs and sugar thoroughly with a fork to mix.
Then spread the mixture on the bottom and up to 1" up the sides of the pan.
You can use your clean fingers or you can spread a piece of cling wrap over
the crumbs and press on the cling wrap.
Just keep maneuvering the crumbs until you have the entire bottom covered
and pressed down.
Bake this crust for 5 minutes at 350 degrees to firm it up.

When you take it out of the oven let it cool a bit and then spread the pear pieces
across the crust in the bottom of the pan.

In a mixer, beat the cream cheese, sugar and vanilla until smooth.
Add each egg and keep the mixer running to keep making the mixture fluffier.
Wipe down the sides if any of it is sticking to the sides of the bowl.
After all four eggs are in add the sour cream and the ginger.
Be sure to sprinkle the ginger across the batter so it doesn't go in as a glob.
Then beat again until all is mixed in.
Pour the batter over the pears.
Bake at 350 for an hour.

Let the cheese cake cool for 30 minutes on your counter. Then refrigerate over night
or at least 5 hours. It will taste richer if you leave it over night and serve it the next
day or evening. Don't worry if the cheesecake cracks on the top. You'll be covering any
imperfections with the topping.

The day you'll serve the cheesecake mix the sour cream, sugar and vanilla
for the topping.
Whip for a short time until smooth.
Spread this mixture starting in the center and across the cheesecake.
Leave a 1" rim around the cake for drama along the edges.
The cheesecake will probably have sunken a bit so the rim seems very natural.
Bake at 325 degrees for 15 minutes.
Now chill until ready to serve.

Take the cheesecake out of the refrigerator 15 - 30 minutes before serving
to achieve the best flavor.
If it's too cold you won't taste it as well.
Cheesecake leftovers should be stored in the refrigerator.
Should be in great shape for at least 3 days...if it lasts that long!

This exotic flavor will excite the palette.
It's very smooth, creamy and different.

Seseni® IncrediDesign

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Cheesy Scones

Ingredients
2 cups self-rising flour (see note)
1 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground hot red pepper
3 tablespoons unsalted butter
2/3 cup shredded reduced-fat Cheddar cheese
1 egg
1/2 cup low-fat (1%) milk

Directions
1. Heat oven to 400 degrees F.

2. Combine flour, mustard, salt and pepper in large bowl. Cut or rub in
butter until mixture resembles coarse cornmeal. Add cheese.

3. Gently stir egg and milk in small bowl. Stir into flour mixture just
until mixture comes together.

4. Turn dough out onto lightly floured surface. Gently knead 10 to 12
times. Pat into 8-inch disk. Place on ungreased baking sheet. Cut dough
into 8 equal wedges, separating slightly.

5. Bake in 400 degree F oven for 17 to 20 minutes or until golden.
Transfer to wire rack to cool. Makes 8 scones.

Note: For the self-rising flour you can substitute a mixture of 2 cups
all-purpose flour, 1 tablespoon baking powder and 1-1/4 teaspoons salt.

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Apple Horseradish Dip

2 apples, peeled, cored, and grated
1/4 cup (60 ml) plain yogurt
1 Tbs (15 ml) prepared horseradish
1 Tbs (15 ml) lemon juice
2 Tbs (30 ml) finely chopped walnuts

Combine all ingredients in a bowl and stir to combine. For a
smoother dip, the ingredients can be pureed in an electric
blender or food processor. Serve with crackers, potato chips,
or raw vegetables. Makes about 1 cup (250 ml).

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