Just like grandma used to make!!!    For Filling:         2 small tart apples such as Granny Smith (1/2 lb), peeled,       cored, and cut into 1/2-inch pieces         1/3 cup raisins     1/3 cup coarse fresh bread crumbs     1/3 cup packed light brown sugar         1 1/2 tablespoons unsalted butter, melted   1/4 teaspoon cinnamon     For Dough:     2 cups all-purpose flour     2 teaspoons baking powder     1/2 teaspoon salt         3 tablespoons granulated sugar plus 1/2 tablespoon for sprinkling   3 tablespoons cold unsalted butter, cut into pieces   2 tablespoons cold vegetable shortening         1/2 cup whole milk plus 1/2 tablespoon for brushing     For Syrup:     1 1/2 cups unfiltered apple cider     1 cup packed light brown sugar     Make filling: Toss together all filling ingredients. Make dough: Preheat oven to 425F. Sift together flour, baking   powder, salt, and 3 tablespoons granulated sugar into a bowl. Blend in butter and shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Add 1/2 cup milk and stir with a fork just until mixture is moistened.     Turn out dough onto a floured work surface and gently knead 7 to 8 times, or until a soft dough forms (do not overwork dough, or dumplings will be tough). Roll out dough on a well-floured surface with a floured rolling pin into a rough 16- by 11-inch rectangle (about 3/4 inch thick). Trim to a 15- by 10-inch rectangle. Halve dough lengthwise, then cut crosswise in thirds (to form 6 squares).     Fill dumplings: Divide filling among centers of squares. Bring all 4 corners together over filling and pinch together to seal. Transfer dumplings to a well-buttered 13- by 9- by 2-inch ceramic or glass baking dish and arrange about 1 inch apart. Brush tops with remaining 1/2 tablespoon milk and sprinkle with remaining 1/2 tablespoon granulated sugar.     Make syrup and bake dumplings: Bring cider and brown sugar to a boil, stirring until sugar is dissolved. Pour syrup around dumplings, then bake until golden brown and syrup is bubbling, 20 to 25 minutes. Serve immediately.

You can substitute black eyed peas with black beans, drained. 16 ounces canned black eyed peas     8 ounces hominy     2 cups tomatoes -- chopped     1 whole green pepper -- chopped     4 whole scallions -- chopped     1 teaspoon garlic -- minced     1 tablespoon fresh parsley     1/2 bottle Italian dressing     corn chips   Mix all ingredients together and marinate for 2 hours.  Serve with corn chips.