On this page we have Texas "caviar" and Polynesian chicken wings--both perfect for a get-together. Like most of the other recipes, these come from relatives. Warning: prepare the "caviar" at least two days in advance.
	Texas "Caviar" Ingredients: 3 15-1/2 oz. cans blackeyed peas with jalapeños, drained 3/4 c. canola oil 1/4 c. vinegar 1 clove garlic 1/4 c. onion, sliced thin black pepper to taste Instructions: Place peas in bowl. Add remaining ingredients. Cover and chill for 2 days. Tips: Try this with restaurant-style tortilla chips, warm tortillas, or toasted pita triangles. Don't substitute the minced garlic & onion in the jar for the "real thing" in this recipe.
	Polynesian Chicken Wings Ingredients: 3 lbs. chicken wings, tips cut off Salt & pepper to taste 3/4 c. Dr Pepper 2 tbsp. butter or margarine 1/2 tsp. ginger 1/4 c. orange marmalade 1 tbsp. soy sauce Hot cooked rice, if desired Instructions: Sprinkle wings with salt & pepper. Put skin-side up in a baking dish so that the pieces don't overlap. Bake in 350-degree oven for 30 minutes without turning. While the chicken is baking, combine the remaining ingredients in a saucepan; heat. Remove chicken from oven; spoon sauce over each piece. Put the chicken back into the oven and cook until tender. Serve with leftover sauce and hot cooked rice. Tips: Thicken the sauce with a little cornstarch if you want. This recipe was originally written for a whole cut-up chicken. Keep a close eye on the chicken the second time you put it into the oven so that you don't overcook it. Bake it *just* until tender.
	© 2002-2004. Natasha L. All rights reserved.