BLACK BEAN AND CORN SALSA

1/4 cup mayonnaise

2 Tbsp lime or lemon juice

1 tsp ground cumin

1 19 oz. can black beans, rinsed

1 11oz. can corn, drained

1/2 cup finely chopped red or sweet onion

2 Tbsp finely chopped cilantro

1 jalapeno pepper finely chopped (remove seeds and white membrane)

combine mayonnaise, lime juice and cumin.  Add remaining ingredients.  Chill.

Slice garlic bulb across. Brush cut sides with olive oil and put back together.  Wrap in foil.  Bake 325 degrees for 1 ½ to 2 hours.  Reheat in microwave.  Use as spread on crackers or toss with pasta.

¾ cup water
¼ tea. salt
1 c. sugar
1 12 oz. package cranberries, picked through

Bring water, sugar and salt to a boil in medium non-reactive saucepan over high heat and heat until sugar is dissolved.  Stir in cranberries; return to a boil.  Reduce heat and simmer until saucy, slightly thickened and most of the berries have popped open, about 5 minutes.  Transfer to non-reactive bowl, cool to room temperature and serve.  (Can be covered and refrigerated up to 7 days.  Let stand at room temperature 30 minutes before serving.)

1 lg. package broccoli rabe
2 lg. cloves garlic
salt and pepper to taste
water
3 Tbsp. olive oil

Wash broccoli rabe , trim lg. stems and then coarsely chop.  Chop garlic and cook until lightly browned in olive oil.  Add broccoli rabe.  The water left from washing is usually enough liquid.  Cover and steam until tender.  Check liquid after a few minutes.  Check seasoning and serve.

4 medium onions, sliced
2 tsp. Olive oil
2 tsp. Sugar
1/4 c. water
¼ tsp. Salt
2 tsp. Balsamic vinegar

Cook onion and sugar in a large non-stick skillet over low heat, stirring often, 20 to 25 minutes or until onion is caramel colored.  Stir in water vinegar and salt.  Set aside and keep warm.

2 eggs
2 t. salt
1 c. cottage cheese
¼ t. onion powder
1 c. grated cheddar cheese
3 T. flour
1 can water chestnuts
2 pkgs. frozen chopped broccoli
paprika

Beat eggs slightly.  Beat in cheese, flour, salt and onion powder.  Stir broccoli and chestnuts into egg mixture.  Pour into greased 9 inch square pan.  Sprinkle with paprika.  Bake 350 degrees for 30 to 35 minutes until firm.

2 lb. carrots
1 c. sugar
1 c. green pepper
¾ c. vinegar
1 c. onion, chopped
½ c. salad oil
1 c. tomato soup
1 t. dry mustard
1 T. Worcestershire sauce
salt and pepper to taste

Slice carrots and cook until tender crisp.  Drain and add to marinade.  Yield 2 quarts.

3 cups. fresh cranberries
1 medium un-peeled orange
¾ to 1 c. sugar
1 medium un-peeled tart apple

Wash berries well and drain.  Seed oranges and apples and cut into eighths.  Pulse fruits and berries in food processor until evenly chopped.  Mix in bowl with sugar.  Let stand in refrigerator for several hours so flavors develop.  Store in refrigerator for several days.
(This freezes very well)

1 lb. large white mushrooms
3/4 c. seasoned bread crumbs
1/2 c. grate parmesan cheese
1 large clove garlic
olive oil
Remove stems from mushrooms and place them in food processor along with garlic clove.  Pulse until fairly fine.  Add crumbs and cheese and pulse with just enough olive oil to hold stuffing together.  Place mushrooms bottom side up in flat baking dish.  Brush with olive oil.  Turn them over and brush top side.  Fill them with  prepared stuffing and bake in 325 degree oven about thirty minutes or until done.

1 slice ham (in the meat section of the grocery store)

4 lbs. black eyed peas or field peas

Cut ham into 1/2 inch cubes.  Remove excess fat. Brown ham in a large skillet with about two teaspoons of olive oil. If ham has a bone in it, add that to the skillet.  Once browned, add the peas with the amount of water that is on the package and bring to a boil.  I use the same pan as I browned the meat in so all of the flavor is then absorbed into the peas.  Boil for at least 45 minutes adding water if necessary.  If that is not  the desired tenderness, boil until they are as tender as your family likes.  Add salt to taste while cooking.  Do not over salt in the beginning depending on how salty the ham is that you are using.

Serve with sweet onion sprinkled on top and your desired hot sauce.