Monday, January 9, 2012

Two recipes from Cousin Stacy Clark:

Here are a couple of recipes for you :-)

      2 lbs large carrots, peeled and sliced into 1/4 inch thick pieces
·         5 cloves garlic peeled and diced
·         1 1/2 cups vinegar
·         1 1/2 cups water
·         10 bay leaves, whole
·         8 peppercorns
·         1 teaspoon salt
·         6 oz. pickled jalapenos
Heat oil in a large saucepan and saute the garlic. Add in carrots and saute for 2-3 minutes. Carefully add in vinegar, peppercorns, salt, and and bay leaves. Bring to a simmer for 5 minutes and then add water and jalapenos and bring to a simmer again for another 10 mintues.
Let it cool completely and then transfer the carrots and cooking liquid into a covered container and refrigerate overnight. Store the carrots in the liquid and use a slotted spoon to serve them. You may leave the bay leaves in the liquid to add to the flavor, but do not eat them. Always remove

Tennessee caviar

2  cans black eyes drained
1  can shoepeg corn drained
1  can rotele tomatoes
1  onion chopped
1  bell pepper chopped
Italian dressing
Combine all and cover with dressing.
options:   add spice with chopped Jalapenos; add fresh cilantro;add fresh chopped garlic…………

Serve with chips

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