WHAT'S COOKIN'? 'Lucky' appetizers for the New Year

Black Eyed Pea Salsa

2 (15.8 oz.) cans black-eyed peas, drained

1 (14.5 oz.) can petite diced tomatoes, drained

2 fresh medium jalapeños, stemmed, seeded and minced

1 small onion, diced small

1/2 yellow bell pepper, stemmed, seeded and diced small

1/4 cup chopped fresh cilantro

6 Tbsp. red wine vinegar

6 Tbsp. olive oil

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. garlic powder

1 tsp. dried oregano

1 1/2 tsp. ground cumin

Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl. Serve with tortilla chips. Makes 5 cups. (Black eyed peas represent good luck.)

Cheddar Bacon Toasts

2 cups finely shredded Cheddar cheese

1/2 cup mayonnaise

1/3 cup crumbled cooked bacon

1 (1 lb.) loaf French bread

In a bowl, combine the cheese, mayonnaise and bacon. Cut the bread into 24 slices, about 1/2 inch each. Spread the cheese mixture on one side of each slice. Place on a baking sheet. Bake at 425 for 8-10 minutes or until golden brown. Makes 8 servings. (Pigs are forward-thinking creatures — all four hooves point forward.)

Spinach Dip

1 cup mayonnaise

1 (16 oz.) sour cream

1 (1.8 oz.) pkg. dry leek soup mix

1 (4 oz.) can water chestnuts, drained and chopped

1 (10 oz.) package frozen chopped spinach, thawed and drained

1 (1 lb.) loaf round sourdough bread

In a medium bowl, mix together mayonnaise, sour cream, soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.

Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping. Makes 6 servings. (Spinach leaves look like folded money, and are a symbol of economic fortune.)