1/2Lb. cream cheese - 1 6-oz. can crab meat, drained - 1/2t.lemon juice

1/2t. horseradish - dash of hot sauce

Serve the above mixture on triscuits or small squares of bread.

2C. chopped, cooked meat - 2C. leftover gravy - 2C. mashed potatoes, may be leftovers

1/2C. diced onions - 1 or 2T. butter - salt,pepper and paprika to taste

Line the bottom of a buttered baking dish with mashed potatoes. Add a thick layer of
mixed meat, gravy, onions and seasonings. Alternate the layers and make the top crust of potatoes.
Dot with butter and bake in a moderate oven until brown on top.

2C. mashed,cooked sweet potatoes - 1C. sugar - 1/2t. salt - 2C. warm milk - 1T. melted butter

1/2t. cinamon - 1/8t. nutmeg - 1/8t. allspice

Mix the above ingredients and pour into an unbaked pie shell. Bake in a moderate overn about 40 minutes.
Serve warm or cold, plain or with whipped cream.

1/2Lb. pork sausage, or 2C. pork stock with some fat - 1Lb. dried black-eyed peas - 2quarts water

1 onion, coarsely chopped - 1T. cornmeal - salt, pepper and garlic to taste

Wash well the dried peas. Put them into a large sauce pan in which the sausage has been browned or
the pork stock warmed. Add one quart of water and bring to a slow boil. Add salt, pepper, garlic
and warm water as needed. Just before serving, add onions and cornmeal.

1C. self rising corn meal - 1C. self rising flour - 1/2C. cooking oil - 1C. grated colby cheese

2 green peppers, diced - 1 large onion, diced

Use enough water to make the mixture desirable. Mix cheese, onions and peppers in last. Bake at
350 degrees for 1 hour.

3Lbs. turkey legs or 3Lbs. chicken - 1Lb. canned, whole peeled tomatoes - 2 10-oz packages whole corn
2 10-oz packages frozen lima beans - 1/2C. chopped onion - 1T. worchestershire sauce - dash cayenne pepper
salt and pepper to taste

Cook turkey or chicken until tender in 5C. water in large sauce pan. Remove skin and bones and cut into chunks.
Add chicken chunks and the above ingredients to the chicken stock and cook 10-15 minutes.

1 1/2lbs. dried black-eyed peas - 1/2lb. dried hog's jowl - 2C. water - 2C. hot cooked rice - salt and pepper to taste

Score the hog's jowl and cook one hour in water in a large covered sauce pan. sort and wash the dried peas, add to the jowl pot,
and cook 40 minutes until peas are tender. Add the hot rice, and water as needed. Salt and pepper to taste. Instead of cooked
rice, 1C. of uncooked rice and extra water may be added along with the dried peas.

4T. shortening - 1C. brown sugar - 1 can sliced or diced pineapple - 4 eggs - 1C. sugar - 2T. water or pineapple juice - 1C. flour
1t. baking powder - 1/2t. vanilla - 1/2t. salt

Heat shortening and brown sugar together in a heavy skillet. Arrange pineapple over the surface of the caramel mixture. Combine the remaining
ingredients and pour the batter over the pineapple. Bake at 350 degrees about 40 minutes or until cake is set. While still hot, turn out of skillet
upside-down on a serving plate. Decorate with cherries.

4quarts chopped cabbage - 2quarts chopped green tomato - 1quart chopped onions - 6 large green peppers, chopped - 6 large sweet red peppers, chopped

1 hot red pepper, chopped - 3T. salt - 2T. - dry mustard - 1T. tumeric - 1T. celery seed - 2Lbs. sugar - 2quarts cider vinegar

Mix the above in a large dish pan. Place in a large cooking vessel and boil for 5-10 minutes. Seal in hot sterilized jars.

8C. sliced cucumbers - 2C. sliced onions - 2C. vinegar - 4 green peppers, sliced - 3C. sugar - 1T. salt

Mix the above and boil 20 minutes. pickling spices may be added, if desired. Makes about 2 quarts.

5C. sugar - 5C. chopped apples - 3C. apple juice - 2t. cinamon - 1t. allspice - 1t. ground cloves

juice of one lemon

Cook until thick. Seal in airtight 1/2 pint jars or jelly jars.