Cooking with Troop 1852

Recipes from the camp ground. Prepared by some. Enjoyed by all!
Texas Caviar
(Black-eyed Pea Salad)...serves 4-8
Ingredients:
  • 1 can (drained) Black-eyed Peas
  • 1 Diced Tomato
  • 2 Diced Chives
  • 1 tsp Fresh Minced Garlic
  • 1/4 cup Diced Bell Peppers (green)
  • 1/4 cup Cilantro
  • 1/4 cup Pace Picante Sauce
  • Ground Pepper (to taste)
  • Table Salt (to taste)
    Chop all of your tomatoes and green onions. Dice cilantro and bell peppers finely. Combine in large bowl. Drain the peas and add them to the veggies. Combine the spices, mix, and refrigerate.

    Jalapeņo Cornbread
    Serves 4-8
    Ingredients:
  • 1 cup Flour
  • 2 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 6 tbsp Butter
  • 1/3 cup Sugar
  • 1 cup Cheese (Cheddar)
  • 1 cup Cornmeal
  • 1 Egg
  • 1/2 cup Canned Corn
  • Sliced Jalapeņos (to taste)
  • 1 cup Milk
  • Muffin Cups
    Combine cornmeal mix, baking powder, salt, sugar, milk, cheese, and sliced Jalapeņos in large bowl. Mix for two minutes and add canned corn, butter, and eggs. Mix until the dough is soft, not more than four minutes. Portion directly into muffin pans using paper muffin cups. Put one slice of Jalapeņo on each muffin. Bake at 300° for about 15 minutes until they are light golden brown.