Southern Salsa

Makes about 3 cups

15.5 oz can black eyed peas, drained and rinsed
1/3 cup diced green onions
1/3 cup diced green bell pepper
1 small tomato, diced
10-12 sprigs fresh cilantro
3 tbsp lime juice
1 tsp canola or vegetable oil
1/2 tsp salt free seasoning
1/4 tsp black pepper

Mix black eyed peas, green onions, pepper, tomato, and cilantro. In separate bowl, mix lime juice, oil, and seasonings together well. Pour over veggies and stir well.

Serve as a salad or with tortilla chips.

Slow-Cooked Pulled Pork (via Lea & Perrins)

2/3 cup Lea & Perrins Worcestershire Sauce
1/2 cup Heinz Tomato Ketchup
1/4 cup brown sugar
1/4 cup tomato paste
1 medium white onion, chopped
2 tbsp yellow mustard
2 tbsp white vinegar
3 1/2 lb boneless pork shoulder, trimmed and cut into 4 pieces

In a 6 quart crock pot mix all ingredients (except pork). Once combined, add pork, turning to cover. Cook on low for 8-10 hours. Remove pork and shred with two forks. Return pork to crock pot and stir into sauce.

Buffalo Chicken Dip (from Tabasco/Hormel)

1 8oz package cream cheese, softened
1/2 cup buttermilk ranch dressing
1/2 cup Tabasco Buffalo Style Hot Sauce
1/3 cup shredded mozzarella cheese
2 10oz cans of Hormel Premium Chicken Breast

Heat oven to 350* F. Place cream cheese in a deep baking dish and stir until smooth. Mix in buttermilk ranch dressing, Tabasco Sauce, and cheese. Stir in chicken.

Bake 15-20 minutes or until the dip is completely heated throughout. Stir again and serve.