Sunday, December 16, 2007

Eggnog Quick Bread

Mix up this quick treat for drop-in company!

2 eggs

1 c. sugar

1 c. dairy eggnog

1/2 c. margarine, melted

2 t. rum extract

1 t. vanilla

2 1/4 c. flour

2 t. baking powder

1/4 t. nutmeg

Beat eggs in a large bowl, then add next 5 ingredients, blending well.
Add remaining ingredients and stir until just moist. Pour into a greased
loaf pan and bake at 350 degrees for 45 to 50 minutes.

North Georgia Caviar

This will keep refrigerated in a plastic container for several days. It is good with corn bread or as a side item with hamburgers and hot dogs.

But best served with Tostitos Scoops.

2 (15-ounce) cans black-eyed peas, drained and rinsed

1 (15-ounce) can shoe peg corn, drained

1 (10-ounce) can Rotel tomatoes, drained

1 medium green bell pepper, chopped

6 whole green onions, chopped

1 (16-ounce) bottle Italian dressing

In a large mixing bowl combine the black-eyed peas, corn, tomatoes, bell pepper, onions, and dressing. Mix thoroughly. Refrigerate until ready to serve.