TEXAS CAVIAR

Ingredients:

2 medium tomatoes, seeded and chopped

1 medium-size red bell pepper, chopped

1 bunch green onions, chopped

1 garlic cloves, minced

1 (15-ounce) can black-eyed peas, rinsed and drained

1 (15-ounce) black beans, rinsed and drained

1 (8-ounce) jar fat free italian dressing

1/2 cup chopped fresh cilantro

1/2 tsp. ground coriander

3 tablespoons lime juice

1/2 teaspoon salt

Mix all ingredients together, except fresh cilantro. Place in a bowl and

chill for 2 hours. Add Cilantro and serve with chips.

DECADENT CHOCOLATE FUDGE CAKE

DECADENT CHOCOLATE FUDGE CAKE

1 cup butter or margarine, softened

1 ½ cups sugar

4 eggs

½ t. baking soda

1 cup buttermilk

2 ½ cups all purpose flour

1 ½ cups semisweet chocolate mini-morsels, divided

2 (4 oz) bars sweet baking chocolate, melted and cooled

1/3 cup chocolate syrup

2 t. vanilla extract

4 oz white chocolate, chopped

2 T. plus 2 t. shortening, divided

Chocolate and white chocolate leaves (optional

Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition

Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended. Do not overbeat

Spoon batter into a heavily greased and floured 10 inch Bundt pan. Bake at 300 for 1 hour and 25-35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate, and let cool completely

Combine 4 oz chopped white chocolate and 2 T. shortening in tope of a double boiler; bring water to a boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heat. Drizzle melted white chocolate mixture over cooled cake. Melt remaining ½ cup mini-morsels and 2 t. shortening in small saucepan over low heat, stirring until smooth. Remove from heat, and let cool; drizzle over white chocolate. If desired, garnish with chocolate and white chocolate leaves

SALAD DRESSING

BLUE CHEESE SALAD DRESSING

1 c. mayonnaise
1 c. sour cream
4 oz. blue cheese, crumbled
1 tbsp. lemon juice
Mix all ingredients and chill.


THOUSAND ISLAND DRESSING'

1 c. mayonnaise
1/2 c. chili sauce
1/3 c. sweet pickle relish
1/2 tsp. celery seed

Stir together ingredients and this will make two cups.

FRENCH DRESSING
POPPY
1 c. oil
1 c. sugar
1/2 c. ketchup
1/2 c. white vinegar
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
3/4 tsp. celery seed

Mix ingredients well. Put in bottle and store in refrigerator.


POPPY SEED DRESSING

1/2 c. sugar
1 tsp. dry mustard
1 1/2 tsp. salt
1/3 c. cider vinegar
2 tbsp. grated onion
2 tablespoons poppy seeds

Combine in blender and blend well. Gradually add 1 cup salad oil slowly. Mix in 2 tablespoons poppy seed


RANCH-STYLE DRESSING

1 tsp. salt
2 tsp. dried minced garlic
8 tsp. dried minced onion
2 tsp. freshly ground pepper
2 tsp. granulated sugar
2-1/2 tsp. paprika
2-1/2 tsp. parsley flakes

Combine all ingredients. Store in airtight container. To make dressing, combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup buttermilk. Blend well. To make dip, combine 1 tablespoon mix with 1 cup sour cream. Blend well. Refrigerate 1 hour before serving with vegetables.


ORANGE DRESSING

1 (6 oz.) can frozen orange juice, thawed
3/4 c. vegetable oil
1/4 c. cider vinegar
3 tbsp. sugar
3/4 tsp. dry mustard
1/4 tsp. salt
1/2 tsp. Tabasco sauce
1/4 tsp. white pepper

Mix well and refrigerate. Use on tossed green or spinach salad with avocado, purple onion rings and mandarin orange sections. Makes 1 1/2 cups.


HONEY MUSTARD DRESSISNG

1 1/3 c. mayonnaise
1/3 c. honey
1 tbsp. vinegar
2/3 c. salad oil
1 tsp. minced onion flakes
2 tsp. minced fresh parsley
2 tbsp. prepared mustard

Blend mayonnaise, honey, vinegar, oil, onion flakes, parsley and mustard with a whisk until smooth and creamy. Makes about 2 cups.


TOMATO VINAIGRETTE DRESSING

1/4 c. tomato juice
1/4 c. cider vinegar
1/4 c. lemon juice
1 clove garlic, minced
1/8 tsp. pepper
1/4 tsp. thyme, crushed
1/4 tsp. salt
2 tsp. parsley, chopped

Put all ingredients in a bowl and mix well. Makes 3/4 cup dressing. Will keep well in the refrigerator.


VINAIGRETTE DRESSING

2 tbsp. balsamic vinegar
4 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
Combine all ingredients in a glass jar, cover with a tight fitting lid, and shake well. Store in refrigerator.


RUSSIAN DRESSING

1/4 c. sugar
1 1/2 tsp. celery seed
1/2 tsp. salt
1/2 tsp. paprika
2 1/2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. vinegar
1 c. salad oil
1/2 c. catsup
1/4 c. grated onion

Cook sugar and 3 tablespoons water until mixture spins a thread. Cool. Mix remaining ingredients, beat in syrup. Chill. Makes 2 cups dressing.

RECIPES FROM:Nancy's Kitchen


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