Georgia caviar

Onto this blog, I've posted
          poems and rants,
          musings and slants,
          photos and news,
          riddles and reviews.
Why not a recipe?

As some of you are aware, I was born in Georgia, just south of Atlanta in a village with an audaciously presumptuous name–Oxford. There is actually an institution of higher learning there, no less than the original campus of Emory University, est. 1836. Emory moved to Atlanta in 1919, but kept the Oxford campus active. Formerly Emory at Oxford, the two-year school is now known as Oxford College of Emory University.

Moving along... Oxymoronic as it may sound, Georgia caviar is quite good. I received the recipe from my brother, Larry, who says he got it from our sister, Tina. From where she got it I have no idea.

Georgia caviar

Best when made the day before and refrigerated overnight. 

Serves 20 as an appetizer.

Ingredients
   4 cans (15.8 oz) Bush's black-eyed peas
   1 large sweet onion, chopped
   1 large green pepper, chopped
   1 Jalapeno pepper, chopped fine
   8 oz (more or less) Zesty Italian oil & vinegar dressing
   salt and pepper
   6-10 drops Tabasco sauce (optional)

In a large bowl...
   add black-eyed peas, drain but do NOT wash
   add chopped onion & peppers
   stir in Zesty Italian dressing, moist but not soupy
   add Tabasco sauce (or not)
   salt & pepper to taste

Serve with Frito Corn Chip "Scoops" (one family size bag)

Hmmm... I wonder if the students at Oxford College are aware of this recipe.

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