NEW YEAR'S CAKES
1 small onion, finely chopped
1 T. olive oil
2 (16 oz.) cans black-eyed peas, drained
8 oz. cream cheese, softened
1 T. chopped fresh chives
1 large egg
1 t. (or more) hot sauce
1 t. dried onion flakes
1/2 t. salt
1 (8 oz.) package hush puppy mix
olive oil
Garnish with sour cream and pepper jelly
Saute the onion in tablespoon olive oil in a small skillet until tender. Combine with 1 can of peas, cream cheese, chives, egg, hot sauce, onion flakes and salt in a food processor and process until smooth. Combine with the hush puppy mix and remaining can of peas in bowl and mix well.
Use 2 tablespoons of mixture to make small patties and place on a baking sheet covered with wax paper. Chill, covered, for 1 hour.
Add just enough olive oil to a nonstick skillet to cover the bottom and heat over medium heat. Add the patties and saute for four minutes on each side or until crisp. Drain on paper towels. Garnish with sour cream and/or pepper jelly.
FROZEN CRANBERRY MARGARITAS
1 can (11 1/2 ounces) frozen cranberry juice cocktail concentrate, thawed
2 cans (12 ounces each) lemon-lime soda pop
5 cups water
1 cup tequila
1/4 cup lime juice
1. In 3-quart plastic container, beat all ingredients with wire whisk or spoon until well blended.
2. Cover and freeze at least 24 hours until slushy. Serve in margarita or cocktail glasses
