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1 Smoked Ham Hocks -- (about 1 1/2 pounds)
4 Cups Water
1 Can (28 Oz.) Diced Tomatoes- un-drained
1 Pkg (10 Oz.) Frozen Lima Beans - thawed
1 Pkg (10 Oz.) Crowder Peas, Thawed
1 Package (10 Oz.) Frozen Corn - thawed
1 Med. Green Pepper - chopped
1 Med. Onion - chopped

1/3 Cup Ketchup
1 1/2 Teaspoons Salt
1 1/2 Teaspoons Dried Basil
1 Teaspoon Rubbed Sage
1 Teaspoon Paprika
1/2 Teaspoon Pepper
1 Bay Leaf
1 Cup Sliced Fresh Or Frozen Okra

Note you can substitute 1 Can (15 1/2 oz) Black-eyed Peas-Drained for the Crowder Peas

In a Dutch oven or large saucepan, simmer ham hock in water for 1 1/2 hours
or until tender. Cool; remove meat from the bone and return to pan. Discard
bone and broth or save for another use.) Add the tomatoes, beans, peas,
corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45
minutes. Add okra; simmer, uncovered, 15 minutes longer. Discard bay leaf
before servings.
101 - 12-22-2002

1 large bunch broccoli

1 can cream of mushroom soup

1/3 to 1/2 cup milk

1/2 cup shredded sharp cheese

1/4 cup buttered bread crumbs

Place broccoli in shallow baking dish 10x2x2-inch. Blend soup, milk, and cheese; pour over broccoli. Top with crumbs. Bake in a 350 oven for 30 minutes or until bubbling. 070- 12-22-2002

1 3-5 lb beef roast
1 10.5 oz can ro-tel tomatoes
1 10.5 oz can mushroom soup
1 10.5 oz can golden mushroom soup

Note: If you have small children, you may omit the ro-tel tomatoes. In a 12-14 quart roaster or Dutch Oven mix all the ingredients except the roast, and garlic, adding water until it is of the consistency you like your gravy to be. Then, take a knife and cut some deep slits in the roast, and punch the garlic cloves in them. Set the roast in the gravy mix and spoon some of it over the top. Put the lid on the roaster or Dutch Oven, and place in 350 degree oven for 1.5 hours. Remove, turn the roast, and cook for 1 hour. The roast is now a medium rare. Slice across the grain in about 1/4 inch slices, place back in the gravy, cover, and
cook 45 minutes to 1 hour. If, you are baking potatoes at the same time, wash, wrap in foil and place in the oven when you turn the roast, and they
will be done when the roast is done. Note: this is for the large baking potato, and will have to be adjusted for smaller potatoes. Remember, this is a NEVER FAIL RECIPE. 103 - 12-22-2002

1/2 C. walnuts, broken

1/2 C. whipping cream

1 T. lime juice

2 tsp. sugar

1/2 tsp. lime peel, grated

1 can Mandarin oranges, drained

Combine bananas, pineapple, marshmallows, 1/2 cup coconut, grapes, and walnuts in a bowl. Beat together whipping cream, lime juice, sugar and lime peel until stiff peaks form. Fold in oranges. Spoon onto dessert plates or into dessert bowls. Sprinkle each serving with remaining toasted coconut. Would look lovely served in champagne glasses. 067 - 12-22-2002

1/2 cup butter - chilled

1 pkg. yellow cake mix

1 can ( 21 oz) cherry or peach pie filling

1/2 cup chopped walnuts

In mixing bowl cut butter into cake mix as for pastry dough. Reserve 1 cup.

Pat remaining dough into greased 13 x 9 x 2 inch cake pan onto bottom. Spread pie filling on top evenly and carefully. Combine nuts with reserved crumbs. Sprinkle evenly over top of filling. Bake at 350 30-35 minutes. Serve warm

with ice cream. 052 - 12-22-2002