Texas Caviar

I’ve been making this tasty treat for almost 30 years. My friend, Kristi, introduced it to me and it became a quick favorite. I love making it because even though we don’t live close together anymore, I think of the gift of her friendship and all the life we’ve shared while I’m chopping and chomping. We’ve served this all over the world and even served it at our daughter’s wedding reception.

Besides chopping the tomatoes and olives, it’s ridiculously easy!

The measurements I listed below make a large bowl. You can half it if you’d like but I don’t advise it. You’ll have plenty to share and you’ll definitely want to share.

Finely chop and place in a large mixing bowl:

About 8-10 firm Roma tomatoes
3- 4.25 oz. cans diced black olives
1- 10 oz jar green olives (save the juice)
4 bunches green onions (use only the white portion with a little of the green)
1- 4 oz. can of diced green chiles

Mix veggies together with the olive juice saved from the jars above.
Add enough red wine vinegar to add some liquid to it.
Cover the top with a generous layer of garlic salt.

Stir. Refrigerate. Serve with tortilla chips.

In your taste testing, if it doesn’t make you want to dive in and swim in it, you might need a little more red wine vinegar and/or garlic salt.

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Smoked Gouda Pimento Cheese Spread

Smoked Gouda Pimento Cheese Spread
submitted by Andrea Stunz

250 grams of freshly grated smoked gouda (I used Dutch Gouda from QB Foods because I can’t find smoked gouda in Singapore)

1 jar of chopped pimentos – purchased at Cold Storage

about 3/4 cup of mayonnaise (start with a little less and add more if needed)

Add the following to suit your taste:
Garlic Salt
Paprika
Pepper

Stir well and chill. Spread on celery, crackers or your favorite type of bread.

Bruschetta with Tomato and Basil

Bruschetta with Tomato and Basil
submitted by Sarah Koopersmith
http://weight-watchers-points-recipes.blogspot.com/

I made this recipe in Singapore, and it was delicious! My dinner guests were eating the toppings with their fingers straight from the bowl! I didn’t follow the recipe exactly, and added my own personalized amounts of each ingredient. Play with it and see what tastes best to you!

Servings: 26 servings
Time: 15 minutes
Weight Watchers Points: 1 each
Ingredients were all purchased at Cold Storage – Great World City

• 6 or 7 ripe plum tomatoes, diced
• 2 cloves garlic, minced
• 1/4 small red onion, chopped
• 1 tbsp extra virgin olive oil
• olive oil spray
• 2 tbsp balsamic vinegar
• 6-8 fresh basil leaves, chopped
• Kosher salt
• Freshly ground black pepper to taste
• 1 whole wheat baguette or French bread
• 1-2 garlic cloves, peeled

Combine tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil. Set aside.

Slice bread into 1/2 inch thick slices. Place on a tray and spray lightly with olive oil. Toast bread under broiler, until golden, watching closely not to let it burn. When bread is toasted, rub each piece with whole garlic clove.

Place bread on a platter and top with tomato mixture.

Serve immediately or the bread will become soggy.

Makes approximately 26 small slices.