Grandma's Ginger Snaps

1 1/2 C. shortening
2 C. sugar
2 eggs
1/2 C. molasses
4 C. sifted flour
4 tsp. soda
2 tsp. cinnamon
2 tsp. ginger

Roll in balls, then in sugar.
Bake at 350 F.

Meringue

3 whites beat till frothy

1 T. cornstarch
6 T. sugar
pinch salt
1/2 c. water

Cook till thick
Beat into egg whites until peaks form.
450 degrees 5 min.

Spicy Hopping John

From "Peggy's Pantry," December, 1977

1 lb. (2 cups) dried blackeyed peas
8 c. water
1 medium ham hock (8 oz.)
1 can (16 oz.) tomatoes, cut up
1 c. chopped onion
1 c. chopped celery
1 T. salt
2 t. chili powder
1/4 t. dried basil, crushed
1 bay leaf
1 c. long grain rice

Rinse peas.  Combine peas and water; let stand overnight (Or, bring to boiling; simmer 2 minutes, cover and let stand 1 hour).  Do not drain.  Add remaining ingredients except rice.  Cover and simmer until peas are tender, about 1-1/4 hours.  Lift out ham hock; remove meat from bone, dice, and return to pea mixture.  Add rice; cover and simmer 20 minutes or until rice is tender.  Add more water if desired.  Remove bay leaf.  Makes 12 to 14 servings.