COTTAGE CHEESE PIE

1 c. sugar
2/3 c. cottage cheese
1 tbsp. flour, heaped
1 1/2 c. milk
2 eggs
Pinch salt
"Butter"
1 unbaked pie crust

Mix and pour in unbaked pie crust. Dot with "butter". Bake at 400 degrees until top is golden, about 30 minutes. A super pie and a great way to use up that leftover cottage cheese. Tastes a whole lot like custard pie.

Sue

Chili Soup

Brown 1 to 1 1/2 pounds of hamburger (I like ground chuck) with
1/2 cup chopped onion
In a medium sized kettle add the hamburger and onions and
2 cans of chili magic (I use the mild)
1 bottle of V-8 vegetable juice
1 small can of petite diced tomatoes
You can also add a can of kidney beans
Add some of your favorite chili powder and salt and pepper to taste.

Mix well and simmer.

Cook some small pasta, macaroni or whatever you like, drain and add to the pot of chili soup. Simmer and serve. Even better the next day. You can make it more soupy by adding more V-8 juice.

Sue

Wow, good morning Ladies!!

I haven't tried these, I make another kind of meatballs, but they sound like they'd make a nice change.

Glazed Meatballs

3 slices white bread
1/2 cup milk
2 eggs, slightly beaten
1 tablespoon prepared horseradish
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds ground beef
1/2 cup ketchup
1/4 cup maple-flavored syrup
1/4 cup soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon dry mustard
Instructions
Preheat oven to 425�F. Coat 2 baking sheets with cooking spray.
In a large bowl, soak bread in milk until soft. Stir in eggs, horseradish, salt, and pepper. Add beef and mix well. Shape into 1-inch meatballs and place on baking sheets.
Bake 10 to 15 minutes or until no pink remains.
Meanwhile, in a soup pot, combine the remaining ingredients and 1/4 cup water. Bring to a boil, stirring occasionally. Reduce heat to low, add meatballs, and simmer 5 minutes.

This was in our newspaper this morning so I haven't tried it yet. but whoever wrote the article said they'd made 10 batches of it since the first of December.

Beer Dip (St. Pete Times)

2 (8 oz.) pkg. softened cream cheese
1 (7 oz.) bag shredded cheddar cheese
1 packet powdered ranch dressing mix
6 oz. beer

In a medium-sized bowl, mix all ingredients. Blend well with a beater and chill for at least one hour. Serve with pretzel rods. Note: I sometimes use the Mexican cheese blend instead of cheddar and use Rolling Rock beer.

Just in time for New Years.

I've used this recipe many years!

Hopping John

1 large onion chopped
2 large garlic cloves
2 16 oz can drained black-eyed peas
2 cups chick broth
1 cup uncooked reg rice
1 tsp salt
2 Tbl butter

Saute onion and garlic in butter until tender.
Add rest of ingredients - cook 20 minutes until liquid is absorbed and rice is tender

And of course serve with pork and turnip greens for New Years.

I usually make your recipe Glenda. It's so good and Harry doesn't even miss all the fat in the usual recipes. Lazy this year and want to put it all together at once :-)

One thing you had added as an option in the recipe I have is 1/2 can if Rotel tomatoes, which I always added. More goodness!

I found this one on another board. I love Chicken gumbo soup. I may try it one day.

Chicken and Okra Gumbo

4 to 6 pound hen, cut into pieces *
4 Tablespoons oil
1 stick butter
2 cups chopped fresh okra
1 large onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
2 Tablespoons green onion, chopped
1 Tablespoon Worchestershire sauce
Salt and pepper or Tony's Creole Seasoning**
3 quarts water
File'

Season chicken with Tony's or salt and pepper. In large aluminum (I use a large non-stick pot for gumbos) Dutch oven, fry seasoned chicken in 3 Tablespoons oil until brown. Remove and set aside. Add 2 more Tablespoons oil and fry chopped okra for 10 minutes on med heat, stirring constantly to keep from burning. Add a roux made with butter and flour. Add chicken, Worchestershire, chopped onion, bell pepper, garlic and 3 quarts water.

Bring to a boil and simmer 2 or 3 hours.

Serve over rice. Sprinkle with green onions and File'.

**If using Tony's Seasoning, start with a Tablespoon and adjust to taste toward the end of the cooking time.

I LOVE chicken and sausage gumbo, no okra and without rice. My kind of thing :o)

Hey patti, this one sounds good:

Hopping John

1 pound sage pork sausage
1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
2 (15 ounce) cans black-eyed peas, drained
2 (14.5 ounce) cans diced tomatoes, with liquid
2 (14 ounce) cans chicken broth
2 cups water
salt to taste
Directions
Crumble sausage into a skillet over medium heat and cook until evenly brown.
In a large pot, mix the cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.

this is the recipe I have used for many many years for our New Years Hoppin John

Hoppin' John

4 (or more- I prefer more) slices of bacon
1 large onion, chopped
1 large green bell pepper, chopped
1 stalk celery, chopped
2 Tbsp. chopped fresh garlic
2 cans chicken broth
1 lb. smoked sausage, chopped in 1' chucks
1 pound dry black-eyed peas (soaked overnight and drained)
2 Bay leaves
1 tsp. dried thyme
1 14 oz can of tomatoes, undrained
Rice, cooked
Green onions, chopped for garnish.

Brown the bacon in a Dutch oven. Remove the bacon and eat it. Saute the chopped onion, bell pepper and celery in bacon grease until onions are clear. Add garlic and cook for another minute or so. Be careful not too burn the garlic.

Add broth, sausage, peas and seasonings. Cover and let simmer on low heat for about 2 hours- check to make sure it's not stickin'. Check to make sure the peas are done before proceeding.

Add tomatoes and cooked rice (about 3 cups, give or take, depending on how thick you like it) and cook uncovered on low heat, stirring often.

Sprinkle chopped green onions on top just prior to serving. Cornbread and coleslaw make fine accompaniments to this and ham may be substituted for sausage.

You can use rotel as part of the tomato for more kick, and I always add some Tony's seasoning to the batch.

another black eye favorite of ours I like at this time of year and my husband dearly loves

Blackeye and sausage soup
1 lb. smoked sausage, sliced
2 tsp. veg. oil
1 large onion, chopped
1 bell pepper, chopped
3 carrots, chopped
3 stalks celery, chopped
3 cloves garlic, minced
4 cups black eyed peas (I used canned peas, drained and rinsed)
3 cans beef broth
1 can diced tomatoes
1 16 oz. jar of Pace Medium Salsa

Brown sausage and onions, drain and add rest of the ingredients and simmer til veggies are done.
very good with some cornbread for sopping up.

I love to add big dollups of cream cheese in my cornbread batter, I pour in half the batter then drop dollups of soft cream cheese here and there then pour on top the rest of the batter(do not mix just drop and cover). When it is done you bite into one of those pockets of warm cream cheese and it is like heaven.

I love BE Peas anytime. It was only last year that I heard of BE Pea Soup. Friend gave me this recipe:

BLACK EYED PEA SOUP

1 Tbls Olive oil
4 oz smoked ham, diced
1 cup diced onions
1 cup diced celery
2 garlic cloves, minced
4 cups chopped kale
1 (14.5 oz) can petite cut diced tomatoes
2 cups frozen black eyed peas
3/4 cup water
2 (14.5 oz) cans broth
2 Tbls tomato paste
1/4 tsp pepper
Dash of cayenne pepper

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Broccoli Cornbread

1 cup fresh broccoli or 1 10 oz pkg frozen broccoli
1 pkg Martha White (Cotton-pickin') cornbread mix
3 eggs
1 stick butter, melted
1 med onion, chopped
1 cup cottage cheese
1 tsp salt
Cook broccoli until tender, drain. Beat eggs, cottage cheese and salt together and add cornbread mix, butter, onions and broccoli.
Pour into a greased 9 inch square pan and bake at 400 degrees for 25 minutes or until lightly browned.

* Think I'll use RC's idea and add cream cheese to the cornbread.

Sue