Bacalao a la Vizcaina

• 4 lbs. salt-dried Bacalao (Norwegian cod fish)
• 6 large cans of peeled, cut tomatoes, look for S&W Ready-Cut
• 1/2 chopped white onion
• 8 cloves of garlic
• 3 Bay leaves (laurel)
• 1 cup virgin olive oil
• 1 small jar (4 oz) green capers (alcaparras)
• 1 large jar of green olives
• 1 jar of sliced red peppers or 1 sliced red pepper
• 1 jar of large chiles in vinegar
• 12 small potatoes

Pre-cooking (2 days earlier):

Soak the Bacalao in water and refrigerate, changing the water every day for two days until the Bacalao is not so salty

Pre-cooking (same day): Use a garlic press to press 4 garlic cloves or simply smash them the best you can

Cooking:

• Boil the potatoes in a separate pan
• Set a large cooking pan in mid-high heat
• Add the olive oil and fry 4 whole garlic cloves until brown, then discard the garlic
• Add the cans of cut tomatoes, onion and the pressed garlic to the oil and mix well
• Once the sauce has boiled for a while, add the Bacalao while braking it apart with your hands
• Add the slices of red pepper, green olives, capers, and bay leaves to the pan
• Add 3-4 dashes of vinegar from the chili can for flavor, a lot more if you like it hot
• Boil for a maximum of 20 minutes, testing the fish to make sure it does not get hard by over cooking it
• Add the potatoes and serve with the large chilis and French bread on the side

Peach Cobbler

Preheat oven to 350. Place 1 stick of butter in 8x8 glass pyrex and place in preheated oven to melt.

Mix the following in a mixing bowl:

*1 cup self rising flour
*1 cup sugar
*1/2 teaspoon salt
*1 1/2 teaspoon baking powder
*1/2 milk

Once butter is melted take pyrex dish out of the oven and add mixture. Add 1 large an of sliced peaches. Put back into oven and bake for 45 minutes.

Fabulous Stuffed Mushrooms

• 2 pounds medium mushrooms
• 6 tablespoons butter
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup crumbled blue cheese
• 2 Tablespoons chopped green onion

Remove stems from mushrooms; chop enough stems to equal 1/2 cup. Cook 1 pound of the mushroom caps in 3 tablespoons of the butter over medium heat for 5 minutes; drain off fat. Repeat with remaining 1 pound of mushroom caps and 3 tablespoons butter. In a medium bowl, combine cream cheese and blue cheese, mixing until well blended. Stir in chopped stems and green onions; fill mushroom caps. Place on cookie sheet and broil until tops are golden brown. Makes about 40 stuffed mushrooms.

Crockpot Cornbread Dressing

• 4 tablespoons butter
• 8 ounces ground pork sausage
• 1 cup chopped onion
• 1 cup chopped celery
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
• 1 package (16 ounces) seasoned cornbread dressing crumbs
• 1 teaspoon poultry seasoning
• 1/2 teaspoon rubbed sage, optional
• 2 1/2 cups chicken broth
• 1 egg, lightly beaten
• 1/2 cup dried cranberries or raisins

Butter a slow cooker or spray with nonstick baking spray.

In a large skillet melt butter and add sausage, cooking and breaking up, until sausage is lightly browned. Add onion and celery and continue cooking until vegetables are tender. Add parsley poultry seasoning, and sage, if using.

In a large bowl, combine the sausage and vegetable mixture with the crumbs. Stir until blended; add chicken broth. Add salt and pepper to taste and blend well. Blend in the lightly beaten egg and stir in the cranberries or raisins. Spoon into the prepared slow cooker; do not pack. Cover and cook on HIGH for 45 minutes. Reduce heat to LOW and cook for 3 1/2 to 4 1/2 hours longer. Serves 8.

Potato Pancakes

• 4 large potatoes
• 1 yellow onion
• 1 egg, beaten
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• ground black pepper to taste
• 2 cups vegetable oil for frying

Finely grate potatoes with onion into a large bowl. Drain off any excess liquid. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together. Turn oven to low, about 200 degrees F (95 degrees C). Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Blackeyed peas with ham

• 3 1/2 c Fresh black-eyed peas or frozen, thawed
• 3 c Chicken stock or canned low-salt broth
• 4 oz Ham, finely chopped
• 1 sm Yellow onion, chopped
• 2 tablespoons Balsamic vinegar or red wine vinegar
• 3 lg Garlic cloves, minced
• 1 Bay leaf
• 1/2 teaspoon Dried thyme, crumbled
• 1/4 teaspoon Dried crushed red pepper

Bring all ingredients to boil in heavy large saucepan. Reduce heat and simmer until peas are tender, stirring occasionally, about 45 minutes. Season to taste with salt and pepper.