(This recipe is credited to Dorothy P Risker, whom I presume is a Kansan of my grandmother's acquaintance.)
1 cup pumpkin, 1 cup shortening (notes say "I use oleo")
1 C sugar (notes say "I use sucaryl + granulated)
1/2 C dates or raisins 1/2 C nuts
2 cups flour, 1 egg, 1 t soda
1 t vanilla, 1/2 t salt (if you use shortening - 1/4 t with oleo)
1 t baking powder
"Bake at 375 for 12 min on lightly greased pan."
(Hint from me: mix shortening and sugar, add eggs, then pumpkin, then vanilla. Mix dry ingredients, then add to wet, then add fruit and nuts.)
Second, the New Year's tradition, Hopping John, from the 1975 Joy of Cooking:
Bring to a boil in a large covered saucepan:
1 1/4 cups dry black eyed peas
4 C water
After boiling two minutes, remove pan from heat and let stand 1 hour. Add:
1 1/2 C chopped onions
1/2 t pepper
1/4 t crushed dried red pepper
1 minced clove garlic
1 bay leaf
After bringing to a boil, cover and simmer 1 hour,
stirring occasionally. Stir in :
8 oz coarsely chopped salt pork (I used a pack of pre-cut pancetta, and it was delicious.)
Simmer another hour, uncovered, stirring frequently. Remove the salt (don't bother if you use pancetta, leave it in!) and the bay leaf. Slightly mash the pea mixture.
Season to taste, serve with rice.
