4 - 15 oz. cans of blackeyed peas, drained

3  canned jalapeno peppers, seeded and chopped

2 tablespoons of jalapeno liquid from can

1 small onion, chopped

2 cloves of garlic, minced

1 - 4 oz. can of green chili peppers, chopped

1/2 lb. of Old English cheese, grated

1 cup of butter

Combine first 6 ingredients in blender.  Melt butter and

cheese in microwave or in saucepan on low heat.  Stir in

blackeyed peas.  May be served hot or cold. 

2 smoked pork hocks
6 cups of water
3 lb. of collard greens
1 teaspoon of salt
1 pinch sugar
8 small red potatoes, peeled

Place pork hocks in 6 quart sauce pot.  Add 6 cups of water
or enough to cover. Cover pot and bring to a boil.  Reduce
to low heat; simmer 1 1/2 hours.  Break off stems of collard
greens.  Wash leaves thoroughly.  Slice large leaves into
bite-size pieces by rolling several leaves together and tear
in strips. (If greens are bitter, place in 6 cups of water
in sauce pot, boil water, add greens and boil 5 minutes, drain.) 
Add greens, salt, sugar and potatoes to pork hocks.  Cook 25
to 30 minutes, or until done.  Cut pork into 1 inch pieces. 
To serve, combine pork pieces with greens and top with potatoes. 

1 cup of chopped onion

1 tablespoon of bacon drippings

2 - 16 oz. cans of black-eyed peas, slightly drained

1 cup of chopped cooked ham

1/4 teaspoon of ground cayenne pepper

3 cups of hot cooked rice

Salt to taste

Sliced sweet onion, optional

In a large saucepan sauté chopped onion in bacon drippings

until tender. Stir in black-eyed peas, ham, and cayenne

pepper. Simmer for 10 minutes; stir in hot cooked rice and

salt. Serve hot with sliced onion and cornbread.

Key Lime Cake

1 box yellow cake mix

1 box lemon instant pudding

1 c. Crisco oil

4 eggs

1/2 c. water

1/2 c. key lime juice

Mix ingredients and bake in 9″x13″ greased and floured pan for 45 minutes at

325 degrees. Poke holes in warm cake with toothpick and drizzle with topping

of 1 cup 10X confectioners’ sugar mixed with 1/4 cup key lime juice. Serves 8.

Annie’s Dip

1 sm. jar dried beef

1 sm. bell pepper , diced small

1 medium onion , diced small

1 8 oz. cream cheese , softened

1 8 oz. sour cream

Mix all ingredients . Pour into a casserole dish and bake 15 minutes at 350° . Serve with crackers or chips .

1 1/2 cups uncooked small pasta shells (6 ounces)

1 (10 ounce) package frozen broccoli cuts — thawed

1 (6 ounce) can tuna — drained

1 (10 3/4 ounce) can condensed Cheddar cheese soup

1 soup can of milk

1 cup crushed potato chips

Heat oven to 350F.

Mix all ingredients except potato chips in casserole. Sprinkle with potato

chips. Bake uncovered 30 to 40 minutes or until hot and bubbly. Yield: 4

servings.

Ingredients:

2 cups flour

1 cup butter, softened

1/2 cup powdered sugar

1 tsp. vanilla

2 cups (12 oz.) mini chocolate chips

1 Tablespoon Shortening

Preheat oven to 350 degrees F.

Combine flour, butter, powdered sugar & vanilla.

Stir in 1 cup of chips ( 6 oz. )

Roll into 1 - 2 inch balls and drop on cookie sheet.

Bake 10-12 minutes…*NOTE: Cookies will not brown!

Cool Completely.

In double boiler combine:

1 cup (6 oz.) of chocolate chips

1 Tablespoon of shortening.

Mix until smooth and gooey.

Set cookies on wax paper and cover cookies with chocolate.

Cool in fridge for 1 hour.

This will make approx. 18 - 24 cookies

1 8 oz. pkg. cream cheese

1/2 cup sour cream

1/3 cup milk

1 Tb. mayonnaise

1 tsp. Worcestershire sauce

1 8 oz. Polish sausage , finely chopped

1/2 cup chopped green onion

1/4 cup grated Parmesan cheese

In microwave , cook cream cheese , uncovered , on High for 1 minute or until soft . Stir in sour cream , milk , mayonnaise and Worcestershire . Add sausage , half of the onion and Parmesan ; stir . Cook , uncovered ,on High for 2 - 4 minutes or until heated through , stirring once . Sprinkle with remaining onion . Serve with crackers , vegetables or rye bread . Makes 2 1/2 cups .

1/8 cup butter, chilled

3 cups sugar

1 cup eggnog

6 ounces white chocolate chips

1 1/2 cup mini-marshmallows

1 cup almonds, chopped

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Line a 9″ x 9″ pan with aluminum foil and set aside. Spray the sides

of a large saucepan with butter-flavor non-stick spray. Add the

eggnog and sugar, and bring to a rolling boil over medium to

medium-high heat, stirring constantly. Boil for two full minutes.

Fold in the marshmallows, cinnamon, and nutmeg. Bring back to a

rolling boil for another 6 minutes, stirring constantly. The mixture

will start to turn brown, which is normal, but if you see brown

flakes in the mixture then turn down the heat a little. Remove from

heat and add the butter, chips, and nuts. Stir until thoroughly

mixed or until the mixture starts to lose its glossy appearance.

Pour into prepared pan. Cool at room temperature. Remove from pan,

remove foil, cut into squares.