Bean Salsa aka Texas Caviar

1/2 cup sugar
1 cup apple cider vinegar
1 can black beans (drain & rinse)
1 can black-eyed peas (drain & rinse)
1 can pinto beans (drain & rinse)
2 cans white shoepeg corn (drain & rinse) or 2 cups frozen shoepeg corn
1 small jar of pimentos (drain &rinse)
1 cup minced onion
1 cup finely chopped bell pepper
1 cup finely chopped celery
1 jalapeno, finely chopped
¼ cup vegetable oil
1 teaspoon cayenne pepper
½ teaspoon garlic powder
Salt and pepper to taste

Directions: Combine vinegar and sugar in a microwave safe bowl. Microwave about a minute, stirring afterward to dissolve all the sugar.
In a large bowl, combine all other ingredients. Pour vinegar over salsa and stir to combine.
Refrigerate at least 2 hours to let flavors combine. I like to make this a day ahead and refrigerate overnight.
Serve with tortilla chips.

~Naomi

Santa Rosa Rice Salad

1 box Long Grain & Wild Rice mix, cooked with seasonings
Juice of 1 lemon
3 chicken breast halves, cooked & diced, OR 1 lb. or more cooked shrimp
4 green onions, chopped
1 red bell pepper, diced
3 oz. snow peas or sugar snap peas
2 medium avocados, diced
1 cup chopped pecans, toasted

Dressing
2 cloves garlic, minced
1 Tbs. Dijon mustard
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper
1/3 cup seasoned rice vinegar
1/3 cup vegetable oil

Mix salad ingredients in large bowl. Combine dressing ingredients and add to salad.
Salad may be made a day ahead--add dressing, avocados, and pecans no sooner than 2-4 hours before serving.

Aunt Gene, here's the recipe you wanted! Love, Emily

Pear & Greens with Raspberry Mustard Vinaigrette

1/2 cup olive oil
1/4 cup raspberry vinegar
3 tbsp. sugar
4 tsp. Dijon mustard
1/2 tsp. salt
dash of freshly ground pepper
2/3 cup sugar
1/2 cup pecan halves (or walnuts)
8 cups mixed greens or I just use romaine
6 oz. Gorgonzola cheese, crumbled
2 large Bosc or Anjou pears, cored & thinly sliced ( I sometimes cube it for a large salad)

In a medium bowl, whisk together the first 6 ingredients: refrigerate covered.
Heat 2/3 cups sugar in a small skillet over medium heat until sugar melts. Stir in pecans until well coated. Spread on buttered foil or parchment paper. When cool, chop into bite-size pieces, set aside.
To serve: Divide greens among 8 salad plates, top with Gorgonzola. Fan the pear slices on top and sprinkle with caramelized pecans. Drizzle with vinaigrette over salads, serve immediately.
I also put the greens in a bowl, add cubed pear, Gorgonzola and pecans. Toss with dressing. Serve immediately.
YUMMY!

Submitted by: Joanna

Cherry Coke Jello

Cherry Coke Jell-O

Mix: ½ cup boiling water and 6 oz. cherry jello
Add: 1 small can crushed pineapple
1 cup coke – regular not diet
1 -21 oz. can cherry pie filling

Pour into 9x13 inch pan. Let set and make the topping.

Topping: ½ cup powdered sugar
3 oz. cream cheese, softened
2 cups cool whip

Mix and spread on top of jello. Cut into slices and serve.

Submitted by: Joanna Falk - It's from my mom!