Cowboy Caviar
Submitted By;
Katie Hoffman
2 T red wine vinegar
2 t olive oil
1 clove of garlic (mashed, pressed or chopped finely)
1 ½ t Tabasco sauce
1/8 t freshly ground black pepper or to taste
1 avocado ripe (1/2 inch chunks)
1 15 oz cans black-eyed peas (drained and rinsed)
1 11oz can white corn drained
2/3 C sliced green onion
½ C fresh cilantro chopped
½ lb roma tomatoes coarsely chopped (salt to taste)
In a large bowl whisk together vinegar, oil, garlic, tabasco and pepper. Gently add avocado to vinegar mixture and toss lightly. Drain corn and black-eyed peas and add to mixture. Add remaining ingredients gently together to coat. Add salt and pepper to taste. Best made 2-3 hours ahead. Serve with tortilla chips.
Cheesy Sausage Pepper Pasta
Submitted By;
Jayne Van Langeveld
16 oz. corkscrew pasta, cooked, drained
3 garlic cloves, minced
3 medium sliced zucchini
1 chopped green pepper
1 chopped red pepper
6 medium Italian sausages, sliced
1/2 cup fresh basil, chopped or 2 tablespoons dried salt and pepper to taste olive oil
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Saute garlic, zucchini, peppers, sausage, basil, salt and pepper in 2 tablespoons olive oil about 5 minutes – until sausage is browned, and drain. Combine with hot cooked pasta. Place half of pasta mixture in 9 x 12 inch buttered casserole dish. Cover with half combined cheeses. Repeat layers and bake covered at 400 degrees for 20 minutes. Uncover and bake 20 minutes longer.
