Appetizers

Ro-tel Tomatoes
Black-Eyed Pea Dip
BLT Bites

Ro-tel Tomatoes

1 1/2 quarts peeled, chopped tomatoes -- about 4 lbs
12 jalapeno or hot chili peppers -- sliced
1 teaspoon salt
Place in 4 quart saucepan, and simmer until reduced to 1 quart. (measure 1 quart water into saucepan in advance, and mark on outside of pan, to help you judge)
Freeze in 1 cup portions. This way you can adjust the hot peppers to suit yourself, and making small batches is so easy!

Black-Eyed Pea Dip

Serves 12

1 3/4 c. Dried Black-Eyed Peas -- Washed & Cooked
5 Canned Jalapeno Peppers (Reserve Liquid) -- seeded, and chopped
1/3 c. Onion -- chopped
1 Clove Garlic -- minced
1 c. Butter
2 c. American Cheese -- shredded
1 4 oz. Can Chopped Green Chiles
1 T. Jalapeno Pepper Liquid

Wash and cook peas. Combine with jalapeno peppers, onion and garlic in blender container. Blend until smooth. Set aside. Combine butter and cheese in top of large double boiler. Cook and stir over low heat until melted. Add chiles, jalapeno liquid and pea mixture. Heat thoroughly and serve with corn chips.

 NOTES : Tastes even better reheated!

BLT Bites

Add color to your appetizer tray with these tasty snacks.  Fix them a couple of hours ahead of time to allow the flavors to blend.   Be sure to cover  with plastic wrap and refrigerate.

Serves 12 to 14

16 to 20 large cherry tomatoes
12 oz. bacon diced
1/2 c. mayonnaise or salad dressing
1/3 c. green onions, chopped finely
3 T. grated parmesan cheese
2 T. snipped fresh parsley

Pan fry bacon until crisp and drain on paper towels.  Cut a thin slice off of each tomato top.  Scoop out pulp (you can use this for juice or tomato sauce).  Invert the tomatoes on a paper towel to drain.  In a small bowl, combine the remaining ingredients; mix well.  Spoon into tomatoes.