My Mom gave me this fantastic cookbook called “Lakeside Creative Cooks” made by the residents of her building (including her :).

What surprised me about the recipes in this book are how the directions are a few lines or less! Perfect for a person trying to simplify their cooking to keep up with this fast-paced world.

These seem like tried and true recipes that I bet have delighted many. This month the recipe I made was from Clara McGough -Texas Caviar.

When I first looked at the title, I laughed, because I thought it was a recipe for chili! So I put everything in a pot and cooked it. Which came out really delicious actually.

And then I read the three sentences at the bottom of the recipe. This is a dip served cold. Probably great for watching the game or visiting with friends and family.

Well, either way it turned out nicely :) Thank you Clara! And Mom!

1 (15 oz) can of black beans, drained
1 (15 oz) can black-eyed peas, drained
8 green onions, chopped
2 cloves of garlic, chopped
1 (28 oz) can of tomatoes
1 medium green pepper, diced
3 Jalapeno peppers, seeded and minced
3/4 cup parsley
1/4 cup onion, chopped
1/2 cup zesty Italian dressing

Mix all the ingredients together. Add a few drops of hot sauce. Serve with tortilla chips.

For my chili, I used a spicy jalapeno salsa instead of the green peppers and jalapeno. I also used 2 teaspoons of Green Goddess seasoning and a little chili powder in lieu of the parsley and Italian dressing..

Enjoy!