Hoppin John

1 1/4 cup dry black eye peas (1/2 lb dry)

1 meaty ham hock (1 Cup)

1 bay leaf

1/2 tsp dried thyme

1/2 small onion, chopped

1/2 cup celery, chopped finely

1/2 tbsp green pepper

salt & pepper, to taste

hot sauce, to taste

Soak peas overnight. (Quick soak: cover peas with 6-8 cups water; bring to a boil, reduce heat & boil 2 mintues. Remove from heat and allow to stand 1 hour.)

Drain beans and cover with 6 cups fresh water. Add ham hock, bay leaf, thyme, onion, celery, & pepper. Bring to a boil, reduce heat to simmer, cover and simmer 2-3 hours or until peas are tender. Remove bay leaf and correct seasonings to taste.

Vanilla Pods

Vanilla pods can be found in the spice section of the grocery store. Beware: they are a little expensive.

Ris Kreme (Almond Rice)

6 cups milk
2 cups rice
1 pod vanilla
1 almond
1/4 cup sugar
2 cups whipping cream

Bring the milk to a boil, add the rice and cut up vanilla. Stir until the milk begins to boil again. Put a tight fitting lid on and let the rice simmer over a very low flame for 1 hour without touching it. Remove from heat and keep covered until ready to use. When completely cool add the sugar, the blanched almond and the stiffly whipped cream. It will be lumpy when cool but breaks apart when you add the sugar.

*To blanch an almond I put a cup of water in the microwave for 1 1/2 to 2 minutes. Then place almond in water until skin becomes soft and can be slid off.

*I make half of this recipe for my family of young children.

German Chocolate Cake

Bake a German Cake as directed on box. I did two rounds.

Frosting:
1/2 cup butter
1 1/2 cup brown sugar
2/3 cup evaporated milk
2 tsp vanilla
1 1/2 cups coconut
1 1/2 cups chopped pecans

Cook butter, brown sugar, milk, and vanilla until thickened, about 12-15 minutes. Then add coconut and pecans. Stir until thick enough to spread.

Frosting the sides is difficult and I found that it requires a pat and hold technique to keep it on the sides. Maybe let the frosting cool a bit before frosting. I've also read that you should frost between layers and top. Frosting the sides is just for a pretty look, not part of the TRUE German Chocolate Cake.

You can save a ton of money if you buy the nuts and crack and chop them yourself.

Pumpkin Soup

1/2 pound hot sausage, diced
1/4 cup butter
4 green onions
1 teaspoon dried thyme
30 oz canned pumpkin

1/4 cup maple syrup
5-7 cups chicken stock
1/2 cup packed brown sugar
3/8 cup heavy cream

Cook diced sausage in skillet with 2 tablespoons butter for 5 minutes.
Add onion and cook until soft. Add thyme and pumpkin OR sweet potatoes and cook 5 minutes.
Add syrup, broth, and brown sugar. Cover and simmer over low heat for 45 minutes, or until pumpkin OR potatoes are tender.
In blender puree soup in batches. Return to pan and stir in cream and remaining 2 tablespoons butter. Warm but do not boil. Serve immediately with a dollop of whip cream or sour cream.

*******You have to puree. . . make sure you do NOT skip this step. I also have tried this with regular sausage, but the hot sausage is so much better.

Dinner Rolls

1 cup margarine
4 cups milk
1 cup sugar (1/2 – ¾ for rolls)
1 tbsp salt
5 eggs
1 tsp vanilla
2 pkg yeast dissolved in ½ cup water
1 ½ cup potato flakes
14 cups flour (about)

Mix margarine in hot milk. Add sugar, salt, eggs, and vanilla. Stir in flakes and 2 or 3 cups flour to make smooth batter. Add dissolved yeast and rest of flour a little at a time and knead to make a soft dough. Let rise until double in bulk. Shape and let rise again on lightly greased baking pan. Bake @ 375 for 12-15 minutes.


***Remember to be gentle with dough for rolls (use your fingertips when kneading.) Keep dough ball soft, not sticky. I cut the circles with the lid to my cooking spray. I also use BREAD flour, but they taste good if you use regular flour too.

This is the recipe I make the most. I can do it by hand because it’s more manageable(or in my bread machine on the dough cycle) and serves my family for dinner (about 1 ½ to 2 dozen rolls). I also use this recipe for making cinnamon rolls.

¼ cup margarine
1 cups milk
1/4 cup sugar
1/4 tbsp salt
2 eggs
1/4 tsp vanilla
1/2 pkg yeast
6 tbsp potato flakes
3 1/2 cups flour

Creamy Corn and Broccoli Chowder

1 tbsp margarine or butter
1 medium onion, chopped (1/2 cup)
3 cups water
1 ¼ cups Betty Crocker Potato Buds mashed potatoes (dry)
2 cups frozen broccoli flowerets
1 ½ cups frozen corn
¼ tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
1 cup half and half

Melt margarine in 3-quart saucepan over medium-high heat. Add onion; cook and stir about 3 minutes. Stir in water. Heat to boiling. Stir in potatoes; cook 1 minute, stirring constantly. Stir in broccoli, corn, salt, garlic powder and pepper. Heat to boiling; reduce heat to low. Simmer 10 minutes more), stirring occasionally, until vegetables are tender. Stir in half-and-half. Cook 3 to 4 minutes or until heated through. 4 servings.