Hoppin' John Hush Puppies

Peanut oil

1 (15-oz.) can seasoned field peas and snaps, drained and rinsed (about 1 cup)

1 cup yellow self-rising cornmeal mix

3/4 cup buttermilk

1/2 cup all-purpose flour

1/2 cup chopped country ham

1/2 cup cooked long-grain rice

1/2 cup sliced green onions, light green parts only

1 jalapeño pepper, seeded and diced

2 garlic cloves, pressed

1 teaspoon baking powder

1 teaspoon freshly ground pepper

2 large eggs, lightly beaten

1. 1. Pour oil to depth of 3 inches into a large, heavy skillet or Dutch oven; heat over medium-high heat to 350°.
2. 2. Meanwhile, stir together field peas and next 11 ingredients in a large bowl.
3. 3. Scoop pea mixture by rounded tablespoonfuls, in batches, and drop into hot oil. Fry 3 to 4 minutes or until hush puppies are golden brown. Drain on paper towels; keep warm. Serve with relish.
4. *1 (15.5-oz.) can seasoned black-eyed peas may be substituted.

BON APPETIT

Sausage mushroom appetizers

For fun variations, you can substitute venison or crab meat for the pork sausage in the stuffing. Either way, they are delicious.

4 dozen
- 48 large fresh mushrooms
- 2 eggs, lightly beaten
- 1 pound bulk pork sausage, cooked and crumbled
- 1 cup shredded Swiss cheese
- ¼ cup mayonnaise
- 3 tablespoons butter or margarine, melted
- 2 tablespoons finely chopped onion
- 2 teaspoons spicy brown or horseradish mustard
- 1 teaspoon garlic salt
- 1 teaspoon cajun seasoning
- 1 teaspoon worcestershire sauce

Remove mushroom stems; set caps aside.
In a bowl, combine the remaining ingredients.
Stuff into the mushroom caps.
Place in two greased 13-inch x 9-inch x 2-inch baking dishes.
Bake, uncovered, at 350F for 16-20 minutes or until heated through.

BON APPETIT

Salmon mousse cups

The salmon-cream cheese filling and flaky crust will melt in your mouth.

2 dozen
- 3 ounces cream cheese, softened
- ½ cup butter, softened
- 1 cup all-purpose flour

Filling:
- 8 ounces cream cheese, softened
- 1 cup fully cooked salmon chunks
- 2 tablespoons chicken broth
- 2 tablespoons sour cream
- 1 tablespoon finely chopped onion
- 1 teaspoon lemon juice
- ½ teaspoon salt
- 2 tablespoons minced fresh dill

In a small bowl, beat the cream cheese and butter until smooth.
Add flour; mix well.
Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups.
Bake at 350F for 10-15 minutes or until golden brown.
Cool for 5 minutes before removing from pans to wire racks to cool completely.

For filling, in a bowl, beat the cream cheese until smooth.
Add the salmon, broth, sour cream, onion, lemon juice and salt; mix well.
Spoon into the shells.
Refrigerate for at least 2 hours.
Sprinkle with dill and serve.

BON APPETIT

Peanutty chicken wings

6-8 servings
- ½ cup creamy peanut butter
- 1/3 cup honey
- ¼ cup soy sauce
- 3 tablespoons vegetable oil
- 1 garlic clove, minced
- 1 teaspoon curry powder
- 2½ pounds chicken wings

In a large bowl, combine the peanut butter, honey, soy sauce, oil, garlic and curry powder until blended.

Cut chicken wings into 3 sections, discard wing tips.
Add wings to peanut butter mixture; stir to coat.
Cover and refrigerated for 2 hours.

Transfer to an ungreased 13-inch x 9-inch x 2-inch baking dish.
Bake, uncovered, at 375F for 35-45 minutes or until chicken juices run clear.

BON APPETIT

Guacamole tossed salad

4 servings
- 2 medium tomatoes, seeded and diced
- ½ small red onion, sliced and separated into rings
- 6 bacon strips, cooked and crumbled
- 1/3 cup vegetable oil
- 2 tablespoons cider vinegar
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon tabasco sauce
- 2 large ripe avocados, peeled and cubed
- 4 cups torn salad greens

In a small bowl, whisk the oil, vinegar, salt, pepper and tabasco sauce.

In a bowl, combine the remaining ingredients.
Pour over the oil mixture and toss gently.
Serve immediately.

BON APPETIT

Country apple cobbler

6-8 servings
Apple mixture
- 1 cup sugar
- ¼ cup water
- 2 tablespoons quick-cooking tapioca
- ¼ teaspoon cinnamon
- 6 cups thinly sliced peeled apples

In a large saucepan, combine sugar, water, tapioca and cinnamon.
Bring to a boil over medium heat, stirring occasionally.
Remove from the heat; stir in the apples until coated.
Pour into a greased 8-inch baking dish; set aside

Dough mixture
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/3 cup sugar
- 1/3 cup butter or margarine, melted
- ¼ cup milk
- 1½ cups shredded cheddar cheese
- ½ cup chopped walnuts

In a small bowl, combine the flour, baking powder, salt and sugar.
Stir in melted margarine and milk just until moistened.
Fold in cheese and walnuts.
Sprinkle over apple mixture.

Bake at 350F for 30-35 minutes or until filling is bubbly.
Served with whipped topping if desired.

BON APPETIT

Belgium beef stew (Carbonnade flamande)

4 servings
Cut into 1½-inch and coat in seasoned flour:
- 2 pounds boneless beef: chuck, etc.

Sauté slightly in:
- 1 tablespoon butter
- ¼ cup thinly sliced onions

Put them to one side. Add:
- 1 tablespoon butter
and brown the floured meat. Drain off any excess fat.

Combine and bring to a boil:
- 1 cup dark beer
- 1 pressed clove galic
- ½ teaspoon sugar

Pour over the meat and onion mixture.
Cover and simmer 2 to 2½ hours.

To serve, garnish with:
- Parsley or dill new potatoes

BON APPETIT