MELBA’S SWAP SHOP

CAN WE STILL SERVE NEW YEAR’S DISHES?

DEAR MELBA: I believe you could be a lot of help if you would provide some information about

Hopping John and a couple of recipes to help prepare it for New

Years eve celebration and to add to the New Year football watching buffet. I have not been able to find out any history or background but know we, here in the south, believe it to be a good luck to eat Hopping John tradition.

— Duchess Bartmess I’m sorry to be so late answering your request, but I was late receiving your request. Hopping John is a dish supposed to bring good luck and is usually served on New Year’s Day. It might bring better luck if eaten on New Year’s Day, but should taste just as good any day. Better late than never, I guess. It’s one of those black-eyed peas dishes.

HOPPING JOHN

1 ¼ cups dried black-eyed peas

4 cups water

1 ½ cups chopped onions ½ teaspoon black pepper ¼ teaspoon crushed dried red pepper

1 garlic clove, minced 1 teaspoon salt

1 bay leaf

½ pound coarsely chopped salt pork

In large saucepan, bring peas and water to boil. Cover and boil 2 minutes. Remove from heat and let stand 1 hour before adding onions, peppers, garlic, salt and bay leaf. Bring to boil again, cover and simmer 1 hour, stirring occasionally. Stir in pork and simmer, uncovered, another hour, stirring frequently. Remove bay leaf and lightly mash the remaining mixture. Taste and add seasoning, to taste.

Since we’re leaning back and sharing dishes we think of as designed for the New Year, how about Jewel’s CranberryPecan Muffins. — Melba

CRANBERRIES GOOD BEYOND HOLIDAYS

DEAR MELBA: Have you noticed that people eat cranberries at Christmastime, then seem to forget about them? Why? They do make good dishes. Try these Cranberry-Pecan Muffins.

CRANBERRY-PECAN MUFFINS

1 package (3 ounces) cream cheese, room temperature

½ cup butter or margarine, softened

1 cup flour

1 egg ¾ cup brown sugar

1 teaspoon vanilla

¼ teaspoon salt

1/3 cup finely chopped fresh cranberries

3 tablespoons chopped pecans

In large mixing bowl, combine cream cheese and butter. Stir in flour. Cover and chill 1 hour.

Heat oven to 325 F. Shape dough mixture into 24 balls and place in ungreased muffin pans. Press each evenly against bottom and sides of each muffin cup.

In small mixing bowl, mix together egg, brown sugar, vanilla and salt, beating until smooth. Stir in cranberries and pecans. Spoon mixture into pastry-lined muffin cups. Bake 30 to 35 minutes or until pastry is golden brown. Remove to wire racks and cool. Remove from pans by running a knife around the edges. Makes 24 muffins. — Jewel

HOLD THE SUGAR

DEAR MELBA: I noticed someone asked for sugar-free recipes. I think they’ll like this Sugar-Free Apple Pie.

SUGAR-FREE APPLE PIE

½ cup frozen apple juice concentrate

4 packages artificial sweetener 2 teaspoons cornstarch 1 teaspoon cinnamon

Pastry for 9-inch double crust pie

8 cups peeled and thinly sliced baking apples

1 tablespoon margarine

Heat oven to 375 F. In large mixing bowl, stir together apple juice concentrate, artificial sweetener, cornstarch and cinnamon.

Arrange one crust in bottom and up sides of pie pan. Cover with sliced apples. Pour juice mixture over apples, and dot with chunks of margarine. Fit remaining pastry over top of pie and flute edges. Cut slits in top of crust. Bake 35 minutes. Increase temperature to 400 F, and continue baking 15-to-20 minutes or until apples are tender. Serves 6.

— Dave Farrington, Midwest City

DEAR MELBA: A friend in church recently suggested we might need to pay attention to our actions, because others might be watching and might be influenced to follow our example. — John, Oklahoma City

SIGNS OF FAITH

DEAR MELBA: While driving through Hartshorne, I noticed this church sign: Prayer should be your steering wheel, not your spare tire. — Gwen Wommack, Red Oak DEAR MELBA: I saw this sign on a church on Waterloo: Daily devotion is better than yearly resolutions.

— Sandy Killian, Oklahoma City DEAR MELBA: I saw this sign on a church in Del City: The heart is love in full bloom. — Mary Lee Colwell, Oklahoma City