TEXAS Caviar
A friend sent me this recipe, and I’m passing it on to you.
2 – 16 oz. cans Black eyed peas drained
1 – 8 oz can of corn
2 – 4oz. jars of diced pimentos
1 green bell pepper chopped
1 small onion chopped
3 or 4 avocados chopped
1 jalapeno pepper seeded and chopped
Marinade:
¾ cup Vegetable oil
¾ cup Apple cider vinegar
¾ cup Sugar
1 -2 Tablespoons Louisiana hot sauce
½ t of garlic salt
Salt and pepper to taste
Mix the marinade in a large bowl and add main ingredients. Allow to marinate for 4- 24 hours.
Drain marinade and serve.
Now for the “gran-daddy” of all vegetables……the wonderful fresh cabbage that is so easy grown, in a garden……..hey, slaw, or steamed ……cabbage is great and chocked full of and good nutrients. 
AS WE SERVE UP OUR FOOD, THIS HOLIDAY, LET US REMEMBER THE ONE’S WHO ARE SERVING OUR COUNTRY…….
AND THE ONE’S WHO ARE STILL WITH US………..
When other things are going on around you, you’re less likely to concentrate on what you’re eating and how much you’re eating. 
This can cause you to overindulge so, by focusing on the task at hand, you’ll be more likely to stick to the proper portion sizes. I’ve found that this works well at home, but in restaurants, it’s not quite as easy.
Bog Bang Master List
