Tennessee Caviar

This recipe is one adapted from a dish that is our daughter-in-law, Jessica's specialty.  It is great served as a salad but we really like it as a dip with corn tortilla chips best.

Ingredients:

1 can kernel corn
1 can Rotel tomatoes and chili peppers
1 can black beans
1 can black-eyed peas
1 small onion, diced (red onion adds color)
1 small bell pepper, diced
1/4 cup chopped, fresh cilantro (or about half that amount of dried cilantro)
1 garlic clove, minced (or about a half-Tablespoon of dried minced garlic)
2 Tablespoons lime juice
1/2 bottle of Italian salad dressing
1 teaspoon seasoning salt
salt and pepper to taste

Directions:

• Drain liquid out of corn, peas, and beans.
• In a large bowl, dump corn, tomatoes, beans, peas, onion, and pepper.

Don't all those colors and textures already look yummy?

• Add cilantro, and garlic and gently stir to blend well.
• Pour in lime juice, salad dressing, and sprinkle seasoning salt on top and give it all a quick stir.
• Add salt and pepper, if needed.
• Chill at least a couple of hours or over night for the best melding of flavors imaginable.
• Serve in a pretty glass bowl to show off all those bright and cheerful ingredients like any good southern woman would.

This also makes a great spread when food processed!

Cheese Ring

2 cups grated sharp cheddar cheese
1 cup finely chopped pecans
1 cup mayonnaise
1 small onion, finely chopped

• Combine cheese, pecans, and onion in a large mixing bowl.
• Fold in mayonnaise.
• Mold into a ring or place in a lightly greased 5 or 6 cup ring mold.
• Chill overnight.
• Place ring on a serving plate.
• Fill center of ring with strawberry preserves.
• Serve with your favorite crackers.

My mother-in-law makes this same cheese ring spread but serves it with pepper jelly in the center.  This changes it from a salty/sweet combination to a creamy/tart combination.  Both renditions are delicious and easy!

You can find my mother-in-law's recipe in the Nolensville Historical Society's Recipes and Memorieso of Nolensville Cookbook.

Spinach Artichoke Dip

This recipe is one of Mike's family's favorites.  The recipe was contributed by my Mike's mother, Carrie Ozburn, and published in Recipes and Memories of Nolensville, a cookbook compiled and sold as a fundraiser by the Nolensville Historical Society. 

2 pkg. frozen chopped spinach
2 pkg. (8 oz.) cream cheese
1 can artichoke hearts (chopped)
1 cup Parmesan cheese
1 cup mayonnaise
Garlic powder, to taste

• Place spinach and cream cheese in a large bowl and microwave on high till cheese melts.
• Add remaining ingredients when spinach mix has cooled.

The first time I made this recipe I had forgotten to check the recipe for ingredients before I went to the store.  So, while standing in the aisle of the grocery store, I called Stephen, Mike's son, because I knew he had prepared the dip before.  He called off the ingredients precisely and my attempt at this family favorite dip was a success!