Rick's House Recipes

Hey Ya'll this is Rick Allen,

At Rick's House there's nothing better after a hard days work than

great meal or snack.  If you'd like us to try yours, send it to info@rickshouseradioshow.com

If we like it, we'll put it on the website.  Here's some our favorites.

REMEMBER, ALL MEASUREMENTS ARE GIVE OR TAKE A LITTLE.

Hillybilly Pate

1 SLEEVE SALTINE CRACKERS

3 SMALL CANS OF ARMOUR POTTED MEAT

4 LARGE GREEN BELL PEPPERS

2 TABLESPOONS OF VINEGAR BASED MAYONNAISE

IN A MEDIUM SIZED BOWL MIX CRUSHED SALTINE CRACKERS,

POTTED MEAT AND 2 TABLESPOONS OF MAYONNAISE.

MIX THOROUGHLY TO A PASTE CONSISTENCY (KINDA LIKE MIXING MORTAR)

COVER MIXTURE AND REFRIDGERATE FOR 1 HOUR.

WASH, CLEAN AND REMOVE SEEDS FROM BELL PEPPERS, THEN QUARTER.

ADD PATE TO PEPPERS AND RE-REFRIDGERATE FOR 1 ADDITIONAL HOUR.

SERVE JUST BEFORE YOUR FAVORITE SPORTING EVENT

Tennessee Caviar (Southern Living Magazine)

1 (15.8 ounce) can black-eyed peas

1 (11-ounce) can yellow corn with red and green bell peppers

3 plum tomatoes, seeded and chopped

1 cup hot picante sauce

1/4 cup chopped fresh cilantro

2 garlic cloves, minced

2 tablespoons fresh lime juice

Black beans can be substituted for black-eyed peas, adjust ingredients to taste