Texas Caviar

• 1  16 oz. can black eye peas, with jalapeno, drained
• 1  16 oz. can pinto beans, drained
• 1  16 oz. can black beans, rinsed and drained
• 1  6 1/2 oz. can pimiento strips, chopped
• 1  onion, chopped
• 1  cube celery, chopped
• 1  cup green bell peppers, chopped
• 1  green chili pepper, chopped
• 1  16 oz. can white corn, shoepeg, drained (this is a must!)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon water
• ¾ cup cider vinegar
• ½ cup canola oil
• ¾ cup sugar

1.  Mix dressing ingredients - last 6 and heat till sugar dissolves.  Cool to room temperature.

2.  Pour dressing over bean mixture.  Marinate at least 2 hours or overnight.

3.  Before serving, drain and serve with Frito Scoop chips.  Marinate in refrigerator.

Ham and Corn Chowder

• 2          celery ribs, diced
• 1/4       cup onions, diced
• 2          tablespoons margarine or butter
• 2          tablespoons flour
• 3          cups milk
• 2          cups cooked ham, diced
• 2          cups potatoes, cooked and diced small
• 1 1/2    cups frozen corn
• 1          14 3/4 ounce can cream-style corn
• 1/4       teaspoon dried thyme
• 1/4       teaspoon cayenne pepper
• 1/4       teaspoon salt

1.  Boil water; meanwhile peel and dice potatoes.

2.  Boil for about 10-15 minutes (soft but not too mushy).

3.  Meanwhile, dice up ham, onion, celery.

4.  In a large saucepan, saute the onion and celery in butter until softened.

5.  Stir in the flour and stir until well blended, then gradually add milk.

6.  Bring to a boil while stirring until thickened, about 2 minutes.

7.  Stir in remaining ingredients and bring to a boil.

8.  Reduce heat, cover and simmer about 15 minutes or until heated through.

Mexican Corn, Tomato and Queso Fresco Salad

• 10 ears corn or 2 pounds of frozen, thawed and drained 
• 2 pints grape tomatoes
• 1 bunch fresh cilantro, chopped 
• 1/2 cup salad dressing 
• 1 teaspoon chili powder 
• 3 limes, juiced and zested
•  Seasoning salt, to taste 
• 10 ounces Queso Fresco cheese, crumbled

1.  Shuck and cook corn, cut kernels from corn.  Boiling will take you 3-4 minutes. If using frozen corn.   **Make sure thawed and drained.**

2.  Mix corn, tomatoes and chopped cilantro together, set aside.

3.  Combine salad dressing, chili powder, lime juice and zest. Mix well.

4.  Add salad dressing mixture to corn mixture.

5.  Refrigerate until ready to serve.  

6.  Just before serving, add queso cheese crumbles. 

Yield: 10 servings