Cannot read this newsletter? Click to read in your web browser

How to Make Sure You Get Your Newsletter
To prevent this and other Texas Cooking newsletters from getting swept up by an overzealous spam filter,
please add the domain "texascooking.com" (not the entire "from" address, which may vary) to your Safe List.

Texas Cooking

Texas Cooking
* Recipe of the Week Email *





December Contest
Christmas Lottery Sweepstakes
Photo & Optional Entry


Convenient Grocery Delivery

Gourmet Foods | Discount Cigarettes

Wine Club
Ships Wines to Texas
& Most States

Texas Cooking Message Boards
It's always a good time to join the Texas Cooking message boards. Users talk about cooking and their favorite recipes, Texas news and events, and antique collectors share their hints and offer advice. It's a complete social network community.


This being the last Recipe of the Week for 2009, we are obligated to pass along to our readers the secret of success for 2010. Yes, it's an old southern custom that black-eyed peas eaten on New Year's Day bring good luck. We wish you all a very happy, safe and successful new year.



Served warm with corn chips, this will keep them coming back for more.
  • 2 cups black-eyed peas (fresh cooked or canned)
  • 1 small onion, chopped
  • 3 tablespoons bacon drippings
  • 1 10-ounce can Ro-Tel tomatoes
  • 1/2 cup grated sharp cheddar cheese
  • salt and pepper, to taste
Sauté the onion in the bacon drippings. Mash peas with a potato masher to break the skins (use a light hand; they should be chunky -- not puréed.)

Combine the peas, sautéed onion, tomatoes and cheese. Over low heat, stir until cheese is melted and dip is heated through. Season with salt and pepper, if desired. Makes about 2-1/2 cups.

Note: You may substitute 2 small, peeled fresh tomatoes and a minced serrano or jalapeño pepper (seeds, stems and ribs removed) for the Ro-Tel tomatoes, if desired.







Always popular at a party, Texas Caviar (with its black-eyed peas) will make for good fortune for the coming year if eaten on New Year's Day.
  • 2 cups black-eyed peas (fresh cooked or canned, well drained)
  • 1 tablespoon olive oil
  • 1 small can of chopped green chiles
  • dash of cayenne pepper or your favorite hot sauce
  • 2 tablespoons minced onion
  • 2 tablespoons minced celery
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste
  • 1 tablespoon minced fresh cilantro, minced (or more, if you are a cilantro fan)
  • 2 plum tomatoes, seeded and diced
Drain peas, rinse with cold water and drain again.

Combine olive oil, chiles, cayenne, onion, celery, vinegar, salt and pepper, and mix well. Pour over peas and stir gently. Refrigerate for several hours or overnight.

At serving time, add chopped tomatoes and cilantro, and stir gently to mix. Serve with tortilla chips.

Note: Be sure your peas, onion and celery contain as little water as possible. Texas Caviar is chunky -- not soupy.






If you prefer to sit down and eat your black-eyed peas "straight", there's nothing better than Plain and Simple Black-Eyed Peas with Grandma's Buttermilk Cornbread.



These and over 600 kitchen tested (and time tested) recipes can be found in Grandma's Cookbook. It's your online cookbook.


Looking for a place to trade recipes or ask questions about cooking? Want to see questions that we receive from other Texas Cooking readers? We have a community forum, and you are all invited to participate. Just visit boards.texascooking.com. Many of you like cookbooks and are cookbook collectors. We have a forum for cookbooks. We also have a forum for collecting china, like Fiesta® dinnerware. And if you are with a group that is having an event or cook-off, you can post it here.




Texas Cooking's Monthly Newsletter
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.


This newsletter is sent to you because you, or someone on your behalf, indicated you would like to receive it when you signed our Guest Book or entered our T-Shirt Contest. If you wish to stop receiving the Newsletter, or if you would like to change your email address, see the links below, or write to us at Texas Cooking, 1108 Lavaca Street, Austin, Texas, 78701.

©2009 Texas Cooking. All rights reserved.