Quote from Forum Archives on July 31, 2001, 10:51 am

Posted by: stampinbookworm <stampinbookworm@...>

caviar? I don't care for it...but I was wondering why the list has been so
quiet the last couple of days? I have been busy praying on my knees the last
two days and fighting a cold that satan threw at me yesterday. PTL that I
can function and that HE is able to do HIS work even when I am at my
weakest...

Naomi and I both got new KJV bibles yesterday and we have been busy
exploring the word of God together. ITs awsome what we are learning.

ITs pouring rain outside in missoula today so I think we are gonna stay
home, make homemade chicken noodle soup and spend some time together today
including playing with the new dominoes game that I brought home with me
from Oregon.

Vaughnde Edwards
Missoula, Montana
Praise the Lord, He is Risen Indeed!!

-----Original Message-----
From: Mike & Dana <mestes@tnweb.com>
To: AHomesteadersHeaven <HomesteadHeaven@weloveGod.org>
Date: Tuesday, July 31, 2001 8:40 AM
Subject: [HomeSteadHeaven] Texas Caviar

Hello ladies,

Here is my recipe for Texas Caviar. Its getting too hot to cook around here
and this is a great recipe for these kinds of days. Hope you enjoy it!

Here is the original recipe. Below that is how I make it.

Texas Caviar

4 15ozcans blackeyed peas
2 15oz cans black olives chopped
2 15oz cans black beans
2 15oz cans hominy
2 15oz cans yellow shoepeg corn
4 small cans, 4 oz, geen chilies, chopped
2 Bell peppers, chopped
2 bunches greenonions, chopped
4-6 pickled jalapeno peppersc, chopped
1 cup chopped parlsey
1 Tbsp. minced garlic
salt & pepper to taste
2 16 oz bottles Italian dressing

Drain all canned vegetables thoroughly. Combine all ingredients except
salad
dressing in large pot or container. Pour the 2 bottles of Italian dressing
over all and mix well. Serves large # of people. Keeps well in
refrigerator for two weeks. Recipe and be halved if a small amount is
desired.

1/2 # dried blackeyed peas, soaked and cooked
1 15oz cans black olives chopped
1/2# dried black beans, soaked and cooked
2 15oz cans hominy
2 15oz cans yellow whole kernel corn (or fresh corn just cut off cob
and cooked)
1 Bell peppers, chopped
1 medium sized sweet onion, chopped
2 hot peppers, chopped
1 cup chopped parlsey
1 Tbsp. minced garlic
salt & pepper to taste
1 16 oz bottle Italian dressing

Drain all canned vegetables thoroughly. Combine all ingredients except
salad
dressing in large pot or container. Pour the Italian dressing over all and
mix well.

You can also use butter beans, wax beans, green beans, garbanzo beans. It's
great on tortilla chips or with some fresh tomatoes. If it is too dry,
sometimes I need to add more Italian dressing.

Hope you like it!

dana