Cowboy Caviar

1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14.5 ounce) can diced tomatoes, drained
2 cups frozen corn kernels, thawed
1/2 medium onion, chopped
1/4 green bell pepper, finely chopped
1/2 cup chopped pickled jalapeno peppers
1/2 teaspoon garlic salt
1 cup Italian salad dressing
3/4 cup chopped cilantro

Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Greek Bruschetta

1 ½ C coarse chopped cherry tomatoes
½ C Black & green Kalamata (pitted) olives
1 T Red Wine Vinegar
¾ C crumbled Feta Cheese
¾ C diced Roasted Red pepper (jar)
2 – 4 T chopped fresh Basil

Mix all ingredients and serve with a sliced Baguette.

Rogers Family Banana Pudding

2 boxes instant vanilla pudding
4 cups cold milk
8 medium ripe bananas
1 box vanilla wafers
½ pint sour cream
1 small container Cool Whip

Mix pudding with milk according to instructions on box for 2 ½ minutes with mixer.
Stir in sour cream with spoon until blended.
Stir in ¾ of the Cool Whip with spoon until blended.

Coat bottom of dish with thin layer of pudding. Add layer of vanilla wafers. Layer of banana slices. Layer of vanilla wafers.
Repeat. Layer balance of pudding on top.

Cover top with remainder of Cool Whip.

Yield: 20 servings.

Crispy Shrimp Cakes

2 cups panko breadcrumbs
1 pound peeled, deveined frozen shrimp, thawed, coarsely chopped
1/2 cup light mayo
2 large eggs, lightly beaten
1/3 cup chopped red bell pepper
1/3 cup chopped scallions
2 teaspoons garlic paste
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 cup canola oil

Place 1 1/2 cups of the breadcrumbs on a flat plate.

In a bowl, mix shrimp, mayonnaise, eggs, bell pepper, scallions, garlic paste, mustard, pepper, salt, and the remaining 1/2 cup breadcrumbs until combined. Use a ?-cup measure to scoop shrimp mixture and make a shrimp cake. (Mixture will be wet.) Turn out cake onto plate of breadcrumbs; coat completely. Make 7 more cakes with the remaining shrimp mixture and transfer them with a flat metal spatula to a baking sheet lined with waxed paper; flatten cakes slightly, to a 3½-inch circumference. Refrigerate 1 hour.

In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add 4 cakes and cook, about 4 minutes per side, until crisp and browned. Transfer to a plate; loosely cover with foil to keep warm or place on a baking sheet lined with nonstick foil and keep warm in a 200 degree oven. Repeat with the remaining 2 tablespoons oil and 4 cakes. Serve shrimp cakes with lemony tartar sauce.

Yield: 8 cakes (4 servings)

Lemony tartar sauce
3/4 cup jarred tartar sauce
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest

Mix all ingredients to blend.

From Redbook Magazine

Broccoli Parmesan

1 medium bunch broccoli (1-1/2 pounds), cut into spears
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup chopped onion
3 teaspoons minced garlic
1 tablespoon butter
1/4 to 1/2 teaspoon dried basil
1/4 teaspoon pepper
2 teaspoons shredded Parmesan cheese

In a large saucepan, bring broccoli and broth to a boil. Reduce heat; cover and
simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a small skillet,
saute onion and garlic in butter until tender. Stir in basil and pepper. Drain
broccoli and place in a serving bowl; add onion mixture. Sprinkle with Parmesan

Yield: 6 servings.

From Taste of Home

Chops with Mushroom Gravy

1/2 cup all-purpose flour
1 to 2 teaspoons paprika
1-1/2 teaspoons salt
1/4 teaspoon pepper
6 to 8 boneless pork loin chops (1 inch thick)
1/4 cup butter
1 medium onion, chopped
1/2 cup chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
2 cups milk
2 tablespoon lemon juice
Hot mashed potatoes

In a large resealable plastic bag, combine the first four ingredients, reserve 3
tablespoons. Add pork chops, one at a time; toss to coat. In a large skillet,
saute chops in butter until golden brown; transfer to a greased 13-in. x 9-in.
baking dish. In the same skillet, saute the onion, green pepper and mushrooms
until tender. Stir in reserved flour mixture; gradually add milk until blended.
Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the
heat; stir in lemon juice. Pour over chops. Cover and bake at 350° for 50-60 minutes or until the meat is no longer pink. Serve with potatoes.

From Taste of Home.

Alli’s Stuffed Jalapenos

25 Jalapenos
8 oz cream cheese, softened
1 lb pork sausage
4 oz shredded Parmesan cheese

Note: Wear gloves when handling jalapenos. This is not a drill.

Slice jalapenos in half length-wise and remove seeds with spoon. Rinse thoroughly and set aside.

Crumble sausage and cook until done. Drain grease. Mix into cheeses until well blended. Spoon mixture into jalapeno halves.

Bake on cookie sheet at 350° for 15 min or until bubbly. Turn oven to Broil and broil for 2 – 5 min until tops are brown.

Crab Muffins

1 jar Old English Cheese
6 oz canned crab meat
1 tbs mayo
1 stick softened butter
1/2 t garlic powder
1/2 t Lawry’s Season Salt
1 package English Muffins

Mix ingredients together, fold in crab meat and spread over English muffin halves. Freeze for about 2 hours. Cut into quarters and freeze in a zip lock bag.

When ready to eat, bake for 10 min at 450° then quick broil the tops for about 1 min to brown.

Chicken Lettuce Wraps

3/4 lb. ground chicken
1/4 C. chopped fresh basil or 1T dried basil
2 Tbsp. soy sauce
2 Tbsp. fresh lime juice
2 large garlic cloves, finely minced
1 large jalapeno chili, chopped fine
1 tsp. garlic chili sauce or hot pepper sauce such as Tabasco
1 Tbsp. sesame oil
2 Tbsp. Vegetable Oil
Boston lettuce leaves
Chopped green onions (optional)
Roasted peanuts, chopped (optional)

Combine first seven ingredients in a bowl and stir to blend well.
Heat both oils in a heavy medium sized skillet til hot but not smoking.
Add chicken mixture and saute until chicken is just cooked through (about 5 minutes).
Transfer chicken mixture to a platter and arrange lettuce leaves around edges.
Serve, passing the chopped green onions and/or chopped roasted peanuts.