Place salmon and chickpeas in a large bowl. Using a potato masher, crush the fish and chickpeas until mashed. Add eggs, spinach, bread crumbs, onion and teriyaki sauce and stir until well-blended. Season with salt and pepper to taste.

Using your hands, pinch off a bite-size portion of salmon mixture and roll it into a ball. Continue pinching and rolling until you have 24 balls. Place in a container; cover and refrigerate at least 1 hour or until firm.

Working in two batches, place 1 tablespoon of oil in a large nonstick skillet over medium heat. When hot, add 12 of the salmon balls. Cook the balls, turning occasionally, 10 minutes or until they are lightly browned and cooked through. Repeat with remaining oil and salmon balls. Serve warm. Makes 24. — Brenda Lee, "Country Music Christmas"

BLACK-EYED PEAS WITH HOG JOWL

1 pound dried black-eyed peas

1/2 pound smoked meat — hog jowl, meaty ham hocks, smoked neck bones or smoked ham

1 teaspoon salt

1/2 teaspoon pepper

4 tablespoons ( 1/2 stick) butter

1/2 cup finely chopped green bell pepper, for garnish (optional)

Pepper sauce, for seasoning

In a large bowl, cover the peas with water and soak 1 hour. Drain and discard the water. Place meat in a 2-quart pot and add 2 1/2 cups water. Bring water to a boil, then reduce heat to medium-low. Cover pot and cook the meat for 30 minutes. Add salt and pepper and the peas to the meat and cook until the peas are soft and the liquid has thickened, about 45 minutes. When done, add the butter and serve. Garnish with green pepper, if desired. Serve with pepper sauce. Serves 6-8. — "Paula Deen Celebrates!"

TOFFEE GOOEY BUTTER CAKE

A variation of Paula's popular Gooey Butter Cake.

Cake:

1 package yellow cake mix

1 large egg

1/2 cup (1 stick) butter, melted

Filling:

1 8-ounce package cream cheese, softened

2 large eggs

1 teaspoon vanilla extract

1 1-pound box confectioners' sugar

1/2 stick butter, melted

1 cup almond or chocolate toffee bits

Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with vegetable oil cooking spray. In a bowl with an electric mixer at medium speed, combine cake mix, egg and 1/2 cup melted butter; mix well. Pat evenly into the bottom of the prepared baking pan. Set aside.

In the same bowl, beat the cream cheese at medium speed until smooth. Beat in eggs and vanilla. Add confectioners' sugar and beat again at low speed until blended. Add the butter. Mix well. Fold in the toffee bits with a spatula. Pour the filling over the cake mixture and spread it evenly. Bake 40-50 minutes; the center should be just a little bit gooey. Remove from the oven and allow to cool completely. Cut into pieces. Serves 24. — "Paula Deen Celebrates!"

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E-mail: vphillips@desnews.com