Texas Caviar-1St Place

Texas Caviar-1st Place

By: Loretta Wall, Bottineau

½ onion, chopped

1 green bell pepper, chopped

½ yellow pepper, chopped

½ sweet red pepper, chopped

1 bunch green onion, chopped

2 jalapeno peppers, chopped OR

1 can green chilies

1 tbsp. minced garlic

1 pint cherry tomatoes, quartered

1 (8 0z.) bottle Zesty Italian dressing

1 (15 oz.) can black beans, drained

1 (15 oz.) can black-eyed peas, drained

1 can chick peas

½ tsp. ground coriander

1 bunch chopped fresh cilantro

Directions: In a large bowl, mix together onion, green pepper, yellow pepper, sweet red pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas, chick peas and coriander. Cover and chill in refrigerator approximately 2 hours. Toss with desired amount of cilantro to serve.

Chuck Roast Chili-2nd Place

By: Francis Leier, Fargo

2 lbs of small cubes chuck roast

1 cup chopped onion

2 large garlic cloves

1 ½ tablespoons canola oil

1 cup dry USA lentils rinsed

1 cup dices potato

½ cup shredded carrots

2 ½ tablespoons chili powder or tot taste

2 ½ cups water

2 teaspoons beef bouillon granules or 2 beef bouillon cubes

1 quart tomatoes

1 8 once can tomato sauce

1 15 once can USA chickpeas drained and rinsed or 2 cups boiled

¼ teaspoon crushed red pepper or to taste

Salt and freshly ground black pepper to taste

In a heavy saucepan brown chuck roast cubes and put aside.

Then sauté the onions garlic in the oil for 3 to 4 minutes.

Add lentils and stir to coat them with oil.

Add the chuck roast cubes, potatoes, carrots, chili powder, water, and bouillon. Bring to a boil, Reduce heat cover and simmer about 25 minutes or until lentils are tender.

Add tomatoes, breaking them into small pieces and tomatoes sauce, chick peas and red pepper. Simmer for another 15 minutes. Season to taste with red pepper, salt and black pepper.

Chickpea Chicken Salad-3rd Place

By: Donene Gjellstad, Voltaire

2 cups mixed lettuce

1 cup fresh spinach

1 cup chick peas & ½ cup cooked lentils

1 cup diced cooked chicken

1 cup diced celery

1 cup chopped carrots

½ cup chopped pecans

1 cup cauliflower

1 sliced zucchini

1 cup mayonnaise

¼ cup chunk salsa

4 green onions, chopped

1 Tbsp. lemon juice

In a large bowl, mix the first nine ingredients. In a small bowl combine the mayonnaise, salsa, onions & lemon juice. Pour over salad & stir gently to coat.