Need a quick salad for your New Years Eve party?  Try our Texas Caviar with Avocado.  Add crackers and you will have a great dip.

2 (15.5 ounce) cans black-eyed peas, drained and rinsed
2 tomatoes, chopped
1 medium sweet onion, chopped
1/2 cup chopped jalapeno peppers
6 oz. Italian dressing
cayenne pepper to taste
2 avocados - peeled, pitted, and chopped

In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.

Preheat oven to 350 degrees.

1 pkg. (32 oz) frozen hash browns

1 can of Cream of Chicken soup

1 cup (8 oz) French onion dip

2 cups shredded cheddar cheese

1/2 cup diced onions, browned in butter

1 1/2 tsp salt

1 1/2 tsp pepper

Topping

1/4 cup melted butter

2 cups crushed corn flakes or crushed Chicken in a Biscuit crackers

Mix together the first seven ingredients in a large mixing bowl. Place in a greased cake pan.

For the topping, mix together the last two ingredients and spread over the potatoes. Bake at 350 for approximately 45 minutes.

2- 9oz. pkgs. frozen, cut corn

1 1/2 c. shredded Swiss cheese, divided

1- 6 oz. can evaporated milk

1/2 c. finely diced onion

1/2 c. Chicken in a Biscuit cracker crumbs

1 beaten egg

1 Tbsp. melted butter

1/2 tsp. salt

1/2 tsp. pepper

Cook the corn in salted, boiling water. Drain. Add the egg, milk, onion, salt, pepper & 1/2 c. Swiss cheese with the corn. Stir and put into a 10×6 baking dish. Combine the melted butter and cracker crumbs and sprinkle on top of the casserole. Top with 1 c. Swiss cheese. Bake at 350 degrees for 25 minutes.

Nothing says family, home, and love more than a home cooked casserole fresh from the oven.  It is almost like it can melt your troubles away.  I hope you enjoy this new casserole that my family just tried.

2 medium sweet potatoes

ice water

oil for deep frying

salt

Peel potatoes; cut in half lengthwise then slice very thin with mandoline, slicer attachment of food processor, or knife. Place slices in a medium bowl and cover with ice water; chill for 1 hour.Lift from water and drain on paper towels. Heat oil to about 375° in deep fryer or about 1 inch deep in an electric skillet or deep skillet on stovetop. Fry potato slices in one-layer batches for a minute or two, or until golden brown. Lift chips out with slotted spoon and drain on paper towels. Sprinkle sweet potato chips with salt before serving.

3 cups cooked mashed sweet potatoes

1 tablespoon melted butter

1/3 cup milk

1/2 teaspoon salt

1 teaspoon sugar

2 cups crushed corn flakes

Combine sweet potatoes, butter, milk, salt, and sugar. Form into 6 patties; roll in corn flakes to coat. Place on a greased baking sheet and bake at 325° for 25 minutes.
Serves 4 to 6.

3 medium cooked sweet potatoes, cooledsalt

2 eggs

2 tablespoons water

1 cup fine dry bread crumbs

vegetable oil
Peel and cut potatoes into 1/4-inch slices. Sprinkle lightly with salt. Beat eggs with water in a shallow bowl or pie plate. Put bread crumbs in shallow bowl or spread out on waxed paper. Dip potatoes in beaten eggs, then in crumbs.

Pour about 2 inches of oil into a heavy skillet and heat to 370°, or use a deep fryer. Fry the prepared potato slices, a few at a time, until golden. Drain briefly on paper toweling and serve hot.
4 to 6 servings.

I love German food.  Here is a recipe you will love.  If you can’t find the Juniper berries locally, you can order them online.

http://www.suttonsbayspices.com/Spices_and_Herbs/20952.html

Ingredients

1 16-oz can or jar of sauerkraut
1 cup white wine
1/2 cup chopped onion
1/2 cup peeled and chopped apple
10 juniper berries, cracked
Salt and pepper
1 Tbsp olive oil

Place sauerkraut in a pot. Add wine, onion, apple, juniper berries, salt, pepper and oil. Add enough water to cover the sauerkraut. Bring to a simmer and let simmer for 30 to 45 minutes, until the onions are soft.

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 garlic clove minced

Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large re-sealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately

2 russet potatoes, peel and boil in water until soft.
1 head of cauliflower, cut the flowerets off the cauliflower and steam until soft.

Combine potatoes and cauliflower and mash together.  Add butter, milk, salt and pepper.