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South Georgia Caviar

from Randy Bina

2 (15-ounce) cans black-eyed peas, drained
1 (15-ounce) can whole kernel corn, drained
1 (10-ounce) can diced tomatoes and green chilies (recommended: Ro-Tel)
2 cups chopped red bell pepper
1/2 cup chopped fresh jalapeno peppers
1/2 cup chopped onion
1 (8-ounce) bottle Italian dressing
1 (4-ounce) jar chopped pimentos, drained

In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.

Wild Rice Soup

From the kitchen of---Rita Peet

1/2 cup wild rice 

1/2 cup water

7 oz. chicken broth

------bring to boil and simmer 45-60 minutes

------rinse with cool water

Cook the following ingredients in a crock pot on low for 2 hrs or until potatoes are soft:

1/2 pound bacon or 1 jar (3.25 oz.) bacon bits

1/3 cup chopped onion

2 cans cream of potato soup

10 oz. milk

10 oz. water

2 1/2 cups American cheese--cut up

4 small potatoes--cut into small cubes

------add wild rice after 2 hrs. 

cook on low until ready to serve

If soup is too thick, add some milk!!

Bean and Sausage Stew

From the kitchen of Kirk Pandolfo

Ingredients:

1/2 pound deer, polish, German or turkey sausage

1 large onion sliced

1 cup celery

2 cups sliced, peeled carrots

1 can (15 1/2 oz.) great northern beans with liquid

1 can (15 1/2 oz.) red beans with liquid

2 cups water

Method:

1.  boil, bake, or fry sausage until safe to eat

2.  slice sausage into bite size pieces

3.  In a large pan combine all ingredients

4.  Cover and simmer for 45 to 60 minutes seasoning to taste