Garlic Cheese Grits 

6 cups cold water 
1 teaspoon garlic, minced 
1 1 / 2 cups hominy grits
1 tablespoon yellow onion, minced
1 / 4 cup milk 
2 eggs, beaten 
8 ounces Velveeta, cubed 
1 / 2 teaspoon salt 


Preheat oven to 350°. Bring water to a boil. Add grits and return to a boil. Reduce heat and simmer about 5 minutes. Remove from heat, add all other ingredients, and put into oiled casserole pan. Bake covered for about 45 minutes, stirring midway. Makes 10 big servings.





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Texas Caviar 

2 quarts canned black-eyed peas, drained
1 cup yellow onion, diced
1 cup red onion, diced 
1/2 cup green bell pepper, 
1 cup Vinegar and Oil diced Dressing (see Cookbook page 44)
2 teaspoons garlic, minced (1 teaspoon is enough for some folks)
1 tablespoon Vegetable Seasoning (see Cookbook page 39)


Mix all ingredients well and marinate 8 to 12 hours, stirring a few times to coat all ingredients well. Makes 2 1/2 quarts. 

Cowpeas into caviar. Anything is possible in Texas. This simple dish proves the perfection of canned black-eyed peas. The onion and bell pepper provide a delicate crunch,the vinegar a slight tang. For picnics, diets, our Three Salad Lunch Special or good luck on New Year’s Day, you really ought to get enough practice on this one to make it easy and frequent.