Black Eyed Susan Salad Food

BARBECUED RIBS WITH CORN AND BLACK-EYED-PEA SALAD

Steps:

• Combine salsa, corn, black-eyed peas, bell pepper, cilantro, and jalapeño in medium bowl. Season to taste with salt and pepper.
• Prepare barbecue (medium-high heat). Grill ribs until heated through, about 10 minutes. Cut racks into 4-rib sections or cut into individual ribs. Serve with corn and black-eyed-pea salad.

BLACK EYED SUSAN SALAD

Steps:

• Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving.

BLACK-EYED PEA SALAD

Steps:

• Combine the first 6 ingredients in a bowl.
• In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
• Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

BLACK-EYED SUSAN

Steps:

• Combine 2 ounces each orange juice and sour mix and 1 ounce each bourbon, peach schnapps and vodka in a cocktail shaker with ice. Shake vigorously, then strain into a tall glass filled with ice. Garnish with an orange slice and a maraschino cherry.

BLACK-EYED PEA AND BEAN SALAD

Steps:

• In a large bowl, combine the kidney beans, black-eyed peas, black beans, celery, red pepper and onion. In a small bowl, whisk together the vinegars, oil and salt. Pour over bean mixture; toss to coat. Refrigerate for about 4 hours, stirring occasionally.

BLACK EYED SUSANS

Steps:

• Combine butter, sugars, egg, vanilla and peanut butter until creamy.
• Sift flour, soda and salt together and add to creamed mixture.
• Force batter thru flower disk of cookie press onto greased cookie sheet.
• Put a chocolate chip in center of each.
• Bake@375 F for 12-15 minutes.

BLACK EYED SUSANS

Steps:

• Blend butter and cheese together.
• Mix with flour, salt and cayenne pepper to form dough.
• Chill.
• Roll out thinly and cut into small rounds with biscuit cutter.
• Place date half on one side of dough round; fold remaining dough over.
• Pinch edges together like a turnover.
• Bake on non-stick cookie sheet at 250*F to 300*F for 30 minutes.
• Roll in sugar while hot.
• Serve warm.