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

Preparation:

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