Recipe for...Mississippi Caviar


Recipe for... potato recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Mississippi Caviar This recipe is rated : 0 Recipe Ingredients 3 (16 ounce) cans black-eyed peas, drained 1/2 cup finely chopped green pepper 1/2 cup finely chopped red pepper 3/4 cup finely chopped hot peppers 3/4 cup finely chopped onion 1/4 cup drained, chopped pimento 1 garlic cloves, chopped 1/3 cup red wine vinegar 2/3 cup olive oil 1 tablespoon Dijon mustard Salt Tabasco� sauce Tortilla chips Cooking Procedures Combine peas, bell peppers, hot peppers, onion, pimento and garlic. In a separate bowl, whisk together the vinegar, oil and mustard and pour over the bean mixture; mix well. Season to taste with salt and Tabasco� sauce. With a wooden spoon or potato masher, mash the bean mixture slightly. Refrigerate until ready to serve. Drain the "caviar" well and serve with tortilla chips.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: mushroom grows older, the outside of the top gradually spreads and flattens out. Its surface is silky to the touch, and sometimes is covered with tiny, hardly perceptible scales. The flesh of the stalk and top is of a solid texture and exhales a peculiarly agreeable odor.1 There is a toadstool, Agaricus muscarius, and a globular agaric very similar to the mushroom, which are both poisonous. It is said that both an onion and a silver spoon will turn black if cooked with poisonous fungi ;
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