1 can black eyed peas
1 red pepper diced 1 green pepper diced
1 red onion diced
Rinse and drain peas corn
Add: 2 tbs Tiger Sauce (in the sauce section of the market)3/4 cup white sugar (I used a little less)
1/2 cup apple cider vinegar
1/4 veg oil (I used about 3 Tbs instead of 4 Tbs)
Mix and let stand overnight.
Drain liquid before serving with tostito scoops This also works great as a salad topper/dressing.
1 can shoe peg corn, can be any corn, or use 2 c. frozen corn
Basic Twice Baked Potatoes need no embellishment. Some people are under the impression that adding all sorts of extraneous nonsense makes anything "gourmet": Wrong assumpton. More times than not adding things assuming they will enhance something perfect in its simplicity is an exercise in indulging ego rather than in thoughtful cooking. This is from the Victorian Sampler. By the way, in the South when people mention "chives" they often mean green onions, theyre fine here.
6 medium baking potatoes
1 tsp. salt
1/8 tsp. pepper
1/4 cup butter
1/2 cup sour cream
1 cup shredded Cheddar cheese
1 to 2 Tbsp. chopped chives
2 to 4 Tbsp. cooked crumbled bacon
Spray or rub oil all over the potatoes, then salt and pepper them. Bake the potatoes 45 to 60 minutes at 400 degrees or until tender. (pinch them through a kitchen towel to test doneness). Cut in halves, lengthwise is traditional but equatorially is a nice change and it takes up less room on the plate. Scoop potatoes out of hsells into bowl and mash. Add ingredients and beat until light and fluffy. Spoon back into shells. Sprinkle with cheese and bake, uncovered, 20 to 25 minutes until hot. Serves 6.
