Instructions: In bowl of electric mixer, combine pumpkin pie filling with 3 cups eggnog.

Mix well. Add eggs and blend until ingredients are thoroughly incorporated.

Pour mixture evenly into eight (6-ounce) custard cups. Place cups in a deep baking pan. Pour boiling water in pan until it reaches halfway up sides of the cups. Bake 40 minutes, until firm.

Remove from water bath and refrigerate until very cold.

If desired, serve with eggnog custard sauce. Put remaining 1 cup eggnog in a small heavy saucepan. Cook over low heat until reduced to 1/2 cup, about 20 to 25 minutes, whisking often. Chill sauce and spoon 1 tablespoon on top of each flan, smoothing with a small flexible spatula.

Note: Use a commercial, ready-prepared dairy product if possible.

RED BEANS AND RICE by ARVELLA
Serves 7

1 pound red kidney or pinto beans
1 ham hock
1/4 cup bacon drippings
1/4 cup vegetable oil
1 1/4 green bell peppers
1 large onion
1/2 cup celery with some leaves
2 garlic cloves, minced
1/4 teaspoon salt
1 tablespoon Liquid Smoke
1 teaspoon pepper
3 cups hot cooked rice

Soak beans overnight.

Place ham hock in a 6-quart pot with enough water to cover. Bring to a boil, reduce to low and simmer for an hour.

Add beans and additional water if necessary to cover beans by 3 inches. Cover pot and allow beans to simmer over low heat for 45 minutes to an hour.

In a large skillet, heat bacon drippings and saute vegetables after beans have simmered for 45 minutes.

Add vegetables and remaining ingredients to the pot of beans and simmer uncovered for an additional 45 minutes, stirring occasionally.

Mash some of the beans against the side of the pan until beans have consistency of thin to medium gravy. Taste and adjust seasonings.

Serve over hot rice. Serve with corn bread.

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