Eyes Of Texas Salad Recipes

BLACK EYES OF TEXAS CASSEROLE

Steps:

• Preheat oven to 350 degrees. Saute ground beef and onions and until ground beef is lightly brown and onions are translucent. Stir in remaining ingredients except tortillas and cheese.
• Spread 1/3 of meat mixture in 9x13 baking dish. Alternate layers between tortillas and meat mixture beginning and ending with meat mixture. Sprinkle top with cheese and bake for 35 minutes or until bubbly.

BLACK "EYES OF TEXAS" CASSEROLE

Steps:

• Saute ground beef, onion and add garlic power until lightly browned, stirring to crumble meat. Stir in remaining ingredients, except tortillas and cheese. Alternating layer the mixture of meat and tortillas, beginning and ending with the meat mixture, in a large greased casserole dish. Sprinkle with cheese.
• Bake at 350 degrees for 35 minutes or until bubbly.
• Serve with crackers or cornbread.

LINDA MARTIN'S "EYES OF TEXAS" SALAD

Steps:

• Blend the ingredients and pack in mold. Let set for 1/2 hour. Ice with Topping.

'EYES OF TEXAS' SALAD

Steps:

• SALAD:.
• Combine black-eyed peas, rice and chicken.
• Add celery, onions mayonnaise, salt, pepper and hot sauce.
• Stir well.
• Pack into an oiled 5 1/2 cup mold.
• Refrigerate until set.
• Unmold and spread with Avocado Topping.
• AVOCADO TOPPING:.
• Blend ingredients together until smooth.
• Smooth over black-eyed pea ring as though frosting a cake.