April's GNO Dessert Recipe

Pineapple Cake 

From the kitchen of Susan Duncan

1 box yellow cake mix

1 20oz can crushed pineapple (do not drain juice)

3 eggs

Thoroughly combine and mix all ingredients together.   Bake at 350 degrees for 30 minutes in a 9x13 pan.  Top with cool whip and maraschino cherry.

Dinner Bell! - Cowboy Caviar

Cowboy Caviar
from the kitchen of Cathy Cordero

INGREDIENTS:
1 (11oz) can white shoepeg corn, drained & rinsed
1 (15oz) can black beans, drained & rinsed
1 (10 oz) can Rotel tomatoes, with juice
2 ripe avocados, diced
1/4 c. red onion, chopped
1/4 c. green onion, sliced
1/4 c. olive oil
1/4 c. red wine vinegar
2 cloves garlic, minced
1 tsp. salt
1 tsp. cumin
2/3 c. cilantro, chopped
Juice of 1 lime


Combine all ingredients, adding avocados last, and toss gently. Serve with chips.
*If you don't like black beans (blasphemy!) you can use black eyed peas.

*Can always substitute fresh chopped tomatoes for the Rotel too.