Happy New Year and happy eating!

Appetizer: Texas Caviar

(Southerners must have blackeyed peas on the menu!) 1/2 onion, finely chopped 1 green bell pepper, chopped 1 bunch green onions, chopped 2 jalapeno peppers, seeded and minced 4 cloves garlic, minced 1 pint grape tomatoes, quartered 8 oz. bottle zesty Italian salad dressing 2 (15 oz). cans black eyed peas, drained 1 bunch fresh cilantro, chopped

In large bowl, combine all ingredients except cilantro and stir gently to combine. Store, covered, up to 10 days in refrigerator. When ready to serve, mix in the chopped fresh cilantro and serve as a dip with tortilla chips or toasted baguette slices.

Entrée: Sausage Chowder

1 lb. fully cooked bratwurst, cut into 1/2" pieces 2 russet potatoes, peeled and chopped 1 onion, chopped 1 tsp. salt 1/8 tsp. pepper 2 cups water 3 carrots, sliced 4 cups shredded cabbage 3 cups milk 3 Tbsp. flour 1-1/2 cups shredded Swiss cheese

In a Dutch oven or large stockpot, combine sausage, potatoes, onion, salt and pepper. Add water and carrots. Bring to boil, stirring occasionally; then reduce heat. Cover pot and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. In small bowl, combine remaining 1/2 cup milk with the flour and blend with whisk. Stir this mixture into the soup and cook on low heat, stirring frequently, until thickened and bubbly. Add cheese and cook and stir until melted. Serves 6

Dessert: Pecan Cakes

4 egg whites, at room temperature 2-1/4 cups sifted cake flour 1-1/2 cups sugar 3-1/2 tsp. baking powder 1/2 cup butter, softened 1/2 tsp. salt 3/4 cup milk 1-1/2 tsp. vanilla Butter Cream Frosting finely chopped pecans or coconut

Preheat oven to 350 degrees. Grease and flour a 13x9" pan and line bottom with waxed paper. Sift flour, sugar, and baking powder into a large mixer bowl. Add butter, salt, milk and vanilla. Beat on slow speed until blended. Then beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Add unbeaten egg whites (yes, UNbeaten - that's the trick), and beat two minutes longer at medium speed. Pour batter into prepared pan and bake at 350 degrees for 35-40 minutes or until cake is light golden brown and is beginning to pull away from the sides of the pan. Cool completely. Prepare Fluffy Buttercream Frosting. Cut cake into 1-1/2" squares, making sure to remove the waxed paper from the bottom of each square. Spread the frosting on all sides of the little cakes and then roll in the chopped pecans or coconut until thoroughly coated. Makes about 40 little cakes.

Fluffy Buttercream Frosting

1 cup butter, softened 6-7 cups confectioner's sugar 6-8 Tbsp. whole milk or half and half cream 2 tsp. vanilla 1/4 tsp. salt

Cream butter until very fluffy. Add part of the sugar and salt and beat again. Continue adding sugar and milk in small batches, alternately, beating until very fluffy. Stir in vanilla.