LEAH’S BLACK BEAN VEGETABLE DIP
½ Cup Vegetable Oil
½ Cup Cider Vinegar
½ Cup Sugar
2 Cloves Garlic – Minced 1 tsp.
Salt ¼ tsp
1 (15 oz.) Can Black Beans – Rinsed and Drained
1 (15 oz.) White Hominy – Drained
4 Green Onions – Sliced
1 Small Onion – Finely Chopped
4 Tomatoes – Seeded and Chopped
1 Small Green Pepper – Chopped
½ Cup Chopped Celery
In a small pan combine oil, vinegar, sugar, garlic, salt and pepper. Bring mixture to a boil and simmer until the sugar dissolves. Set aside. In medium bowl combine black beans, hominy, green onions, onion, tomatoes, green pepper and celery. Pour sugar mixture over beans and gently stir. Cover and refrigerate at least 2 hours before serving. Serve with tortilla chips.
Leah doubles the recipe for our (large) family gatherings.
JP’S (JENNIFER PAIGE) PECAN CARROT CAKE
1 ½ Cups of Oil
2 Cups Sugar
4 Large Eggs
2 ½ Cups Flour
2 tsp Cinnamon
1 tsp Salt
1 tsp Vanilla
1 tsp Baking Powder
2 tsp Baking Soda
3 Cups of shredded Carrots
1 Can Crushed Pineapple (Any type)
1 Cup chopped Pecans
Cream together oil and sugar for 15 minutes, then add eggs one at a time. Mix dry ingredients. Add dry ingredients to creamed mixture. Slowly add pineapple, shredded carrots and pecans. Bake at 350 degrees until toothpick comes out clean.
8 oz. Cream Cheese
1 Cup/2 sticks of Butter (Use stick butter for round cake. Use regular butter for square cake)
1 tsp. Vanilla 1 Box Powdered Sugar
Mix cream cheese and butter until smooth and add vanilla and powdered sugar. Mix well. Add pecans on top.
(It can also be served without the icing)