Black-Eyed Pea Gumbo

This dish is a favorite with Mitzi Monson’s family.

Hearty and satisying on a cold day.

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• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 5 stalks celery, chopped
• 2 cups chicken broth
• 1 cup brown rice
• 4 (15 ounce) cans black-eyed peas with liquid
• 1 (10 ounce) can diced tomatoes and green chiles
• 1 (14.5 ounce) can diced tomatoes
• 2 cloves garlic, finely chopped

Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.

Chilled Peach Soup

• 1 cup dry white wine
• 1 cup peach schnapps
• 1/2 cup sugar
• 1 t chopped fresh mint leaves
• 1/2 t ground cinnamon
• 1/4 t ground nutmeg
• 2 cups half and half creamer
• 10 fresh peaches, sliced

Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.

Chocolate Bourbon Pecan Pie

A rich chocolate bourbon pecan pie is the perfect

• 1/2 (15-ounce) package refrigerated piecrusts
• 1 1/2 cups chopped pecans
• 1 cup (6 ounces) semisweet chocolate morsels
• 1 cup dark corn syrup
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1/4 cup bourbon or water
• 4 large eggs
• 1/4 cup butter or margarine, melted
• 2 teaspoons cornmeal
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.

Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.

Bake at 325° for 55 minutes or until set; cool on wire rack.