Slayerette requested the recipe for Texas Cavier so here is that recipe - enjoy.

Texas Caviar

1 can Mexican Rotel Tomatoes (well drained)
1 can white shoe peg corn (well drained)(I like yellow kernel corn, more color)
1 can black beans (well drained)
1 can kidney beans (well drained)
1 can black eyed peas (well drained)
1 bell pepper chopped (green or red)
1 bunch of cilantro chopped
½ cup vinegar
¼ cup oil
1-2 TBSP sugar
½ - 5oz bottle red hot sauce (Original Tabasco)
Cayenne pepper to taste
½ of a large Vidalia onion chopped
Optional – avocado (I do not add the avocado as it does not hold up as well)

Drain all and mix well. Best if stored overnight before serving. Serve with Tostito scooper chips….
I put it in a large enough plastic container and mix by shaking the container. Serve in glass or plastic container only

I think this would be a great place to put all of our Camping and summer event recipes...

If we get enough of them, we could put together a GGA geo-cookbook.

Or not. Just a suggestion.

I have used a couple of recipes at the camping events that seemed to be well liked so I'll put them here too...

Veggie Beef Soup


2 Cans each of the following:
Diced Fire Roasted Tomatoes 20 oz ea
Sliced Potatoes 14.5 oz ea
Whole Kernel Corn 14.5 oz ea
Green Beans 14.5 oz ea
Portabella Mushrooms
1 Can each of the following:
Sliced Carrots 14.5
Lima Beans 8 oz
2 Large Onions
1/3 Cup Quick Barley (for a change you can substitute Elbow Macaroni Noodles)
1 Carton Beef Broth 32 oz
4 Beef Bouillon Cubes
1 lb Stew Beef (for a change you can substitute Ground Sirloin)

Drain all veggies, pour into a large stock pot. Add beef broth and bouillon cubes. Cut up stew beef into small chunks and add to the pot. This can be cooked in the crook pot for about hours, on the stove top for about 1 hour. 10 minutes before cooking is complete add the 1/3 cup Barley. DO NOT ADD BARLEY TO EARLY or it will be mushy.


I brought this to the 2005 Lacy Campout. I premade a pot of it and then stored it at the bottom of the cooler. Warmed it up over the fire (ok redworm's stove) Saturday night after a full day of caching and hiking.

Hot Slaw


1 Bag Shredded Cabbage
3-4 large Jalapeños chopped (you might want to wear gloves to chop these)
Mayo
Salt & Pepper to taste
This is better if it sets overnight before serving.

I won't eat hot dogs with out this slaw!

Brought this to the 2005 Lacy campout too. I think phat.bak really liked it. and I know Johnnie Loved it.

Harelips' Black Bean Soup

List of Ingredients:
1 Six Pack of Guinness Beer
2 Cans of black beans
1 Can of diced tomatoes and chilies
1 Onion
1 Garlic clove
3 Tablespoons of Worchester sauce
2 Tablespoons of salsa
1 Cube of beef bullion (Optional for you vegans)

Preparation:
1. Drink two of the Guinness beers.
2. Pull out a pot big enough for all the ingredients. Finely chop 1/3 of the onion. Smash the clove of garlic and place in the heated pot. Let simmer for a few minutes or until you finish the third Guinness.
3. Open the cans of black beans and diced tomatoes. Drain the contents. Place in the pot with the onions and garlic. Open the fourth bottle of Guinness and drain contents.
4. Add the Worchester sauce, salsa and bullion cube. Open the fifth bottle of Guinness and pour half the contents into the pot and the remainder into you.
5. Heat to a boil while drinking your last Guinness and keep soup warm until serving.

Options:
1. Follow the above recipe.
2. Heat to a boil and reduce the liquid to black bean mixture.
3. Place over Spanish rice and serve with liberal amounts of Dos Equis.

Chefs tell me that the alcohol in the soup "burns off."