Texas Caviar

Texas Caviar

2 cans yellow/white corn
1 can black eyed peas
1 can garbanzo beans
1 jar pimiento
1 small can green chilies

Drain all of the above and add:

1 large green pepper, chopped finely
1 large onion, chopped finely

Marinade:

2 tsp salt,
1 tsp black pepper
1/2 cup olive oil
1 1/2 cup cider vinegar
2 cups sugar

Bring marinade to a boil; stir to make sure sugar is dissolved. Cool slightly and
pour over vegetable mixture. Refrigerate and marinate for at least 8 hours.
Drain off liquid prior to serving. Serve with Scoop chips or cracker of your choice.
Serves 8-10. Courtesy of my friend, Deb Glab.

This time last week, Steve and I were preparing for a small birthday dinner party.
Our wonderful neighbors and friends came over to share the beginning of a new year for me.
Good food and company as well as good wine made it a memorable evening. We really must
emerge from our hermit-like existence during the winter.

Stuffed Shells

Toffli

1 box large shells.
Cook according to instructions on the box.

1 lb.ground beef, browned.
1 8 oz pkg. cream cheese
1 pkg frozen spinach, thawed.

Mix 3 ingredients while meat is still hot.
Stuff shells with mixture.

Pour homemade spaghetti sauce over the shells and
bake until warm. 350 degrees for about 30 minutes.

Toffli is Steve's childhood name for the stuffed shells. I do not know how to spell
it but all the same, the end result is that the dish tastes delicious.

My birthday treat for my colleagues was a lunch prepared by Steve,of course.
We enjoyed Toffli and homemade cannoli for dessert.
I continue to be thankful for the friendship and camaraderie amongst the
people I work with.