Frances' Good Luck foods for the New Year is cabbage and cherry pie. Judy made the cabbage and Pat made the cherry pie.

Scalloped Cabbage and Cheese

1 medium cabbage, shredded
2 cups grated Cheddar cheese
1/4 cup presifted flour
1 tsp. pepper
1/2 cup butter
2 cups milk
1/2 cup bread crumbs

1.	Preheat oven to 350ºF. Grease 1 1/2-qt. casserole.
2.	Put cabbage in saucepan; sprinkle with few tablespoons boiling salted water. Cover; simmer over med. heat for 8 minutes. Drain well.
3.	In mixing bowl blend cheese, flour, salt and pepper.
4.	Arrange alternate layers of cabbage, cheese mixture and small dots of butter, finishing with butter. Pour milk over all; sprinkle with crumbs.
5.	Bake in preheated oven for 30 minutes.

Hazel J. Austin, Fortnightly Club, Hudson, N.H. -- America Cooks, Putnam, 1967.

Stollen (modern day recipe)

1 egg
1 - 8 oz. pkg. cream cheese
1/2 c. sugar
1 Tbsp. flour
1 Tbsp. lemon juice
2 cans croissant rolls
Glaze: 1/4 c. powdered sugar & small amount of milk

Arrange croissant triangles on a cookie sheets. Set oven to 350 º F. Mix cream cheese, egg, juice and flour and sugar in bowl until smooth. Pour mixture down croissants. Fold croissants over mixture and tuck ends under.

Bake 20 minutes or until golden. Allow to cool and drizzle glaze over loafs.

Amanda made this for Christmas dinner and bake one especially for us! - Luscious!

Eating black-eye peas for the New Year has been a tradition in our family. We have been spoiled with Mom Hohmann's home canned peas. The bought ones just don't seem to have the same flavor. We didn't have enough of the home canned peas to share at the dinner, so we made the following two recipes (dip & casserole).

Hot Black-eyed Peas Dip

1 lb. dried black-eyed peas, soaked & cooked
1 cup sour cream
2 - 8 oz. cream cheese
12 oz. cheddar cheese (3 cups)
16 oz. salsa (with cilantro)

flavor with spices:
1/2 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. cumin

Combine cooked peas in mixing bowl. Beat until smooth. Add rest of ingredients. Place dip in oven-proof dish that has been coated with cooking spray. Bake at 325º for 30 minutes.

Serve hot with tortilla or corn chips.

Adapted recipe from Canyon Villa Inn

Hoppin' John

1 pound dried black-eyed peas
1 pound spicy bulk pork sausage
1 large onion, chopped
2 garlic cloves, minced
2 quarts water
2 tablespoons crushed red pepper flakes (I'd reduce this to 1 Tbsp. the next time)
1 1/2 teaspoons fresh ground white pepper
1 1/2 teaspoons salt
4 cups beef broth, homemade or canned
2 tablespoons unsalted butter
3 cups long-grained rice

In a large saucepan, bring the peas and water to a boil over high heat. Boil for 1 minute. Remove the pan from the heat, cover tightly, and let stand for 1 hour. (Or in a large bowl, combine the peas with enough cold water to cover by 3 inches, and let stand overnight at room temperature.) Drain well.

In a 5-quart Dutch oven, cook the sausage, onion, and garlic over medium heat, stirring often to break up the sausage, until it loses its raw look, about 10 minutes. Pour off all excess fat.

Add the drained peas, water, and red and white peppers. Bring to a boil, reduce the heat to low, and simmer, covered, until the peas are tender, about 1 1/4 hours. Stir in 1/2 teaspoon of the salt.

Meanwhile, bring the beef broth, butter, and remaining 1 teaspoon of salt to a boil in a medium saucepan over high heat. Add the rice, reduce the heat to medium-low, and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes. Fluff the rice and transfer it to a deep serving bowl.

Pour the peas over the rice, mix well, and serve immediately.

TIPS:

• Salting the cooking liquid for dried peas and beans tends to slow cooking and toughen the beans. Salt should be added after they're cooked.
• Simmer, don't boil. Boiling can cause the cooking liquid to overflow, as well as the beans to break apart and the skins to separate.
• For softer beans, cover the cooking pot.
• Test doneness by tasting. They should feel smooth yet firm and not mushy on the tongue. Or, gently squeeze a bean between thumb and index finger - if the core is still hard, cook them longer.
• To reduce the risk of flatulence, change the water at least twice during the soaking process and once after the beans have simmered for 30 minutes.
• As soon as beans have cooked, drain the liquid to prevent further cooking (unless the liquid is part of the dish).
• Refrigerate leftover beans for up to 5 days to be used in salads, soups, etc..
• Dry bean yields: 1 pound = about 2 1/2 cups uncooked; 5 1/2 to 6 1/2 cups cooked.

from Southern American Cuisine

Pearson's brought this potato casserole, I think. Even if this wasn't the exact recipe, this one is good one that she has previously made.

Escalloped Potatoes

2 lb. frozen hash browns, thawed
1/2 c. melted margarine
1 tsp. salt
1/4 tsp. pepper
1 can cream of chicken soup
2 c. grated cheddar cheese
2 T. chopped onion
2 c. sour cream
2 c. crushed corn flakes, mixed with
1/4 c. melted margarine

Layer potatoes, salt, pepper and onions. Mix other ingredients and pour over above. Then mix topping: 2 c. corn flakes and 1/4 c. melted margarine. Pour over top and bake at 350 for 45 min.

from Break Bread with Messiah, 1985.

Peppernuts (Pfeffernuesse or ROCKS)
Mom Hohmann's recipe. She still has some of these on hand. Now she makes them larger & halves the recipe. Dad enjoyed these for a finishing touch for a meal. He would put the cookie in the coffee with a spoon. Finally I asked what he was doing. He replied, "Notice if you drop the cookie fast in the coffee, it floats; while if you gradually place the cookie in the coffee, it sinks!"

8 cups flour
1 cup sugar
2 cups dark Karo
1 cup shortening
2 eggs
1 Tbsp. soda
1 tsp. ground cloves
1 tsp. cardamom
1 tsp. salt

Mix, roll in strips, cut in 1/2 -inch rolls, dip in sugar and place on greased baking sheets.
Bake in moderate oven until brown.

Mom Pape's recipes of Peppernuts (notice the first one actually has pepper in it while the second one has anise oil):

1.

1/2 cup lard (shortening) 1 1/2 cup sugar 1 1/2 cup light corn syrup 1/4 tsp. vanilla 6 cup sifted flour 4 1/2 tsp. baking powder 1/4 tsp. salt 1/4 tsp. cinnamon 1/4 tsp nutmeg 1/4 tsp. cloves 1/4 tsp. allspice 1/4 tsp. pepper 1/2 cup milk Cream lard; beat in sugar gradually. Blend in corn syrup and vanilla. Add sifted dry ingredients alternately with milk. Roll in strips the width of a pencil on a floured surface. Cut in 1/2" pieces. Place on greased baking sheet and bake in moderate oven (375º) until browned, about 15 minutes. Serve in bowls like nuts or popcorn. Makes 4 1/2 quarts

2.

3 cups white sugar 3 cups brown sugar 3/4 cup butter & 1/4 cup melted lard (she used margarine) 2 eggs 1 teaspoon ginger 1 tsp. cloves 1/2 teaspoon anise or 1 to 2 teaspoons anise oil 1 heaping teaspoon baking powder 1 cup fine chopped nuts 1 1/2 cup water enough flour for stiff dough (about 8 cups) Mix ingredients in order given. Roll out. Cut into one inch squares. Roll into balls and place on greased cookie sheet. Bake in moderate oven until brown. Added note from Alida Pape: (Put dough in refrigerator and bake as time permits. I always add a dash of pepper. Roll into pencil like rolls & cut into sections. I bake on foil, ungreased. Never make more than a 1/2 batch anymore)

Pfeffernusse from Margie Knoll

2 cups sugar 4 large eggs, beaten 1 tsp. lemon rind 1 tsp. salt

1 tsp. nutmeg 1 tsp. cinnamon 1/2 tsp. cloves 4 cups flour 1 tsp. baking powder

Sift flour with baking powder, salt, & spices. Add sugar & lemon rind to beaten eggs; mix with flour mixture. With tsp. cut off pieces that when rolled between floured hands will be the size of marble. Arrange about 1" apart on cookie sheet.
Bake in slow oven 300º until golden brown, about 18 min.
Makes about 3 qt.
Store in air-tight container. Best after about a week. They will keep for months. They will be a very hard cookie.

Springerle

from Margie Knoll When they bring these special German cookies I am always reminded of some of the good food Mom (Alida) Pape would make. I tried a couple of times. The first time I made them it was fine, but the second time was a flop!
2 cups sugar 4 eggs 1 Tbsp. water or milk few drops of anise oil	1 Tbsp. anise seed 1 Tbsp. butter 1 tsp. baking powder 4 cup flour
Beat eggs until well blended. Add sugar & water. Then add butter & anise oil. Beat 10 min. at low speed. Then add flour & baking powder which have been sifted together. Mix well & turn out on floured board. Roll out to 1/2" in thickness & make impressions with "springerlie" press or rolling pin. Cut cookies into squares as marked by the press, making them ready for the oven. Put on greased cookie sheet which has been sprinkled with crushed anise seeds. Let the cookies stand overnight before baking. The cookies should not brown on top, but may be just faintly browned at the edges. Bake in slow (300º) oven for 15 min.

Again, 2 Springerle recipes from Alida Pape:

1.

4 eggs 1 lb. powdered sugar 1 Tbsp. grated lemon rind 4 1/2 cup sifted cake flour Anise seeds or extracts Beat eggs until light. Stir in sugar and beat well. If using extract, add 1 tsp. Mix well. Chill 1 hour. Roll 1/2" thick or floured board. Roll pin firmly through dough (flour pin before each roll). Expose to air overnight. Cut apart and arrange on greased sheet sprinkled with anise seed. Bake 350º for 30 minutes. Yield 30 cookies. (vanilla or other flavors may be used instead of anise. Store in covered container with apple slices for 10 days before serving)

2.

4 large eggs 2 cups granulated sugar 1 grated rind of lemon (optional) 1/2 scant teaspoon oil or anise (or alternate flavoring) 4 cups bleached flour 1/2 teaspoon salt 1 teaspoon baking powder Beat eggs in large bowl with electric mixer. Gradually add sugar and continue beating until mixture is thick and light in color (at least 10 to 15 minutes with an electric mixer). Beat in anise and lemon rind or other flavoring. Mix flour, salt and baking powder and combine into egg mixture gradually. Remove dough ball and knead for 10 min. or until smooth on a surface that's been sprinkled lightly with flour. Sprinkle with more flour if sticky. Divide the dough in half, sprinkle the pin and roll our about 1/2 inch thick on a well-floured pastry cloth. Don't make it too thin - the Swiss say springerle have to have Koepfli and Fuessli, heads and feet. Press out the cookie designs with a springerle mold or rolling pin. Cut the cookies apart with a sharp knife. Put them on baking sheets or pans lined with smooth kitchen towels and let them stand uncovered overnight, to set the designs. Bake at 275º for 12-15 minutes. The top should be white, the bottom yellowish, but not brown. Store for a week in a tight tin with an apple on a slice of break to keep cookies from drying out. Watch out for mildew. enough flour for stiff dough (about 8 cups)

Macaroons from Margie Knoll

2 egg whites 1 cup sugar 1 cup shredded coconut	1 Tbsp. flour 1/2 cup chopped nut meats 2 cup cornflakes 1 tsp. vanilla
Beat the egg whites, add the sugar, coconut, nutmeats, cornflakes, & vanilla; mix well, then add flour. Drop by spoonfuls into buttered pans. Bake in slow over (300º) for 15-20 min.

Gingersnaps from Margie Knoll

Cream 3/4 c. shortening 1 cup brown sugar 1/3 c. molasses 1 egg till fluffy	Sift together 2 1/3 c. sifted all-purpose flour 2 tsp. soda 1/2 tsp. salt 1 tsp. ground Ginger 1 tsp. ground cinnamon 1/2 tsp. ground cloves
Stir together Form in small balls. Roll in granulated sugar Place 2" apart on greased cookie sheet Bake in moderate oven at 375 º for 12 min. Makes about 5 dozen

Little Butter S's from Margie Knoll

1 c. butter 1 c. sugar 6 egg yolks, well beaten

2 Tbsp. milk 1/3 tsp. salt 3 1/2 c. flour

Cream butter Add sugar & egg yolks & beat until light & fluffy Stir in milk, salt & flour until well blended With lightly floured hands, gather dough into ball & shill well Preheat oven to slow (325 ºF) Divide dough in 8 equal pieces & roll on lightly floured board into think ropes less than 1/2" thick Cut in 3 1/2" pieces, taper off ends & form into S shapes While still on board, brush with 2 egg whites & 2 Tbsp. water which have been mixed together. Then either sprinkle with cinnamon & sugar mixture or 2 Tbsp. finely minced unblanched almonds mixed with 1 Tbsp. sugar Put on lightly greased cookie sheets & bake 15-20 min. Remove to rack to cool. Makes about 5-6 doz. Store in airtight container in cool place. Can be frozen.Good keepers, but poor shippers.

Sandies from Margie Knoll

3/4 butter or margarine, softened 1 tsp. vanilla 1 Tbsp. water 1/3 cup sugar 1/8 tsp. salt	1 3/4 cup flour 1 cup toasted pecans 1 - 6 oz. pkg. semi-sweet chocolate morsels confectioners sugar (powdered)
Cream butter, vanilla, water & sugar. Add flour & salt & mix well. Add pecans & chocolate morsels. Form into 1" balls. Place on ungreased cookie sheet. Bake at 300º for 30 min. (I don't leave them in quite that long). Roll while warm in sugar. Yield 5 doz.

Snickerdoodles from Margie Knoll

2 3/4 cup sifted flour 3 tsp. baking powder 1/2 tsp. salt 1 cup soft butter

1 1/2 cups sugar 2 eggs 4 Tbsp. sugar 4 tsp. cinnamon

Mix & sift flour, baking powder and salt. Cream butter, add 1 1/2 cup sugar gradually & cream until fluffy, add beaten eggs & mix. Add sifted dry ingredients gradually & mix. Chill in refrigerator. Mold dough into small balls, using 1 Tbsp. dough for each ball & roll in mixture of remaining sugar & cinnamon. Bake about 2" apart on ungreased baking sheets in a preheated 400º for about 10 min. Store in covered container.

Spritz Cookies

2 1/2 cups flour 1/4 tsp. salt 1 cup butter or margarine, softened 1 1/4 cup unsifted confectioners' sugar

2 egg yolks 1/2 tsp. almond extract 1 egg white, slightly beaten

Preheat oven to moderate (375º F). Mix first two ingredients & set aside. Put butter in large bowl of electric mixer. Add sugar & beat until light & fluffy. Beat in next three ingredients. Add flour mixture & beat just until blended. Fill cookie press with dough. Press dough into fancy shapes on ungreased cookie sheets Bake 8-10 min. With egg white, brush areas to be sprinkled with colored sugar; sprinkle with the sugar. Decorate with frosting. Makes about 6 1/2 dozen. Store airtight. Ornamental Frosting: In electric mixer, beat 1 egg white, 1 cup confectioners' sugar & 1/2 tsp. cream of tartar until very thick but still capable of flowing easily through pastry tube. Add a little more sugar if necessary. Tint as desired.

Rhubarb Pies from Farm Journal's Complete Pie Cookbook/Doubleday & Co., 1965, pp. 96-97.

Judy pie notes

Fresh Rhubarb Pie (John likes this)
This rosy rhubarb pie has a fasinating, though subtle, orange taste

Pastry for 2-crust pie 1 1/3 c. sugar (I use 1 cup or less) 1/3 c. flour 1/2 tsp. garated orange peel (or lemon peel)

1/8 tsp. salt 4 cups (1/2" pieces) "pink" rhubarb 2 Tblsp. butter I sometimes add 1/4 c. red hots

Combine sugar, flour, orange peel & salt. Add to rhubarb. Place in pastry-lined 9" pie pan & dot with butter. Adjust top crust (lattice top is attractive - I save that for the strawberry-rhubarb pie, tradition) & flute edges to make high-standing rim, cut vents. Bake in hot oven (425º F.) 40 to 50 minutes, or until juice begins to bubble through vents & crust is golden brown. Partically cool. Note: If your rhubarb is not the pink variety, add a few drops of red food color to filling (or red hots). To eliminate peeling rhubarb, use tender, young stalks. The amount of sugar varies with the tartness of the rhubarb - from 1 1/3 c. to 2 c. Usually rhubarb is less tart early in the season. (Our family likes tart pies, so I usually won't use more than 1 cup no matter what season). Rhubarb Pie from Better Homes & Garden (Pat's) Combine 3 cups 1-inch slices rhubarb, 1 cup sugar, 1/2 tsp. grated orange peel, 3 Tbsp. flour & dash salt. Line 9-inch pie plate with Orange Pastry (subs. orange juice for the water). Fill with rhubarb mixture. Dot with 2 Tbsp. butter. Add lattice crust; flute. Bake at 400 deg. about 40-50 min.

Glazed Strawberry-Rhubarb Pie (James & Jeff likes this)
Luscious spring dessert: Serve pie warm with sour cream spread on top (we use sweet cream).

Pastry for 2-crust pie 1 1/4 c. sugar (I use 1 cup or less) 1/3 c. flour 1/8 tsp. salt

2 c. (1/2" pieces) "pink" rhubarb 2 c. (1/2" pieces) fresh strawberries 2 T. butter 2 T. sugar

Combine sugar, flour, & salt. Arrange half of strawberries & rhubarb in pastry-lined 9" pie pan. Sprinkle with half of sugar mixture. Repeat with remaining fruit & sugar mixture; dot with butter. Adjust top crust (lattice top is attractive) & flute edges to make high-standing rim. Brush top of pie with cold water & sprinkle on the 1 T. sugar. Cut steam vents, if not latticed. Bake in hot oven (425º F.) 40 to 50 minutes, or until rhubarb is tender and crust is browned. Partically cool. Note: If your rhubarb is not the pink variety, add a few drops of red food color to filling (or red hots). To eliminate peeling rhubarb, use tender, young stalks. The amount of sugar varies with the tartness of the rhubarb - from 1 1/3 c. to 2 c. Usually rhubarb is less tart early in the season. (Our family likes tart pies, so I usually won't use more than 1 cup no matter what season).

Judy's Hints:

Double crust hints:

• I freeze fruit pies unbaked (it seems not to have the freezer burn taste) in aluminum pie tins, then bake as
• Place the pie in a pyrex pie plate & microwave until it starts to bubble then transfer to hot oven. When it starts to bubble again, bake 10-15 minutes longer. (This way the crust doesn't burn & the fruit is cooked)

see recipe index

judi 01/09/00 (updated 12/25/10)