A new twist on an old tradition

For countless years I've eaten black-eyed peas, cornbread and ham on New Year's Day. Sometimes we add collards, sometimes we eat rice, sometimes we add biscuits. But the peas, ham and cornbread are holiday staples.

Until this year.

My youngest son balks at eating black-eyed peas and my teenagers weren't here to eat. It had become pretty clear that I was the one who aimed to eat a pot of peas by myself. What kind of luck will that bring?

So I decided to change gears. I saw this black-eye pea dip recipe posted a few days ago by Ree Drummond, who writes the wildly popular The Pioneer Woman blog. It was spicy and creamy downright delicious and is destined to become a new tradition for my family. Even my youngest loved it!

I used fat-free sour cream and fat-free cheese. I normally detest the fat-free cheese, but when it is cooked, it does a pretty fine job. Try this dip with tortilla chips or wheat crackers. And if you use fat-free ingredients, the dish is guilt free. Happy New Year, friends!

Frank's + Rotel, a happy pairing

I came up with this recipe in my never ending quest to devise new recipes for dinner. I’ve seen similar recipes that use tortilla chips, but I decided to use flour tortillas and layer then in lieu of noodles for “Mexican” lasagna. This recipe wasn’t that much of a stretch from family favorites like enchiladas, but the best addition was Ro*tel tomato sauce, a newer offering I notice in local grocery stores. I have long used Ro*tel products, like the seasoned tomatoes, but the sauce is a newer addition on local shelves. The sauce comes in two varieties, original and mild. Both are delicious and worth trying, if you love Mexican dishes.

I have a tried-and-true enchilada recipe I make, that incorporates cream of mushroom soup. I used that basic idea when making this recipe, as well.

You’ll need:

1 pound ground beef, browned and drained
6-8 flour tortillas
1 can Ro*tel tomato sauce (original or mild)
1 can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, or a blend of Cheddar and Monterrey Jack

In a 9x13-inch baking dish, spread a couple of tablespoons of the tomato sauce. Add 2-3 tortillas, tearing to fit the pan. Top with 2-3 spoonfuls of cream of mushroom soup, one-third of the ground beef and one-third of the cheese. Top with half the can of tomato sauce, then repeat layers two more times. I had a few extra tortillas, so I topped the whole casserole with the tortillas and cheese. Bake in a 350 degree oven for 20-30 minutes or until the casserole is bubbly and browned.

I served this dish with rice, diced jalapenos and Frank’s RedHot. It comes in multiple varieties, but the original is still my favorite.

Hot stuff pasta

This recipe was born out of desperation and a desire to use what I had on hand. Sound familiar? I used some kielbasa, diced jalapenos, cheese and peas and made a pretty terrific dinner. This recipe can be modified to suit your family's heat tolerance -- cut back on the jalapenos or skip them altogether. I'll bet you have most of these ingredients now, so consider this recipe when you need to make a quick and easy dinner. If you can make a basic white sauce, you can whip this dish up in no time.

You'll need:

1/2 pound kielbasa, diced (half of a package)
1 tablespoon oil
1 teaspoon diced garlic
1 teaspoon diced, pickled jalapeno peppers
2 tablespoons all-purpose flour
1 1/2 to 2 cups milk
1/2 cup grated Cheddar cheese
1 cup green peas
8 ounces cooked, drained pasta

In a medium skillet, heat the oil over medium heat. Add the kielbasa and cook until slightly browned.

Remove the meat from the skillet with a slotted spoon. Add the garlic and jalapenos to the skillet, then blend the flour to make a paste. Cook for about three minutes.

Stir in the milk, using a wire whisk, until completely blended.

Cook over medium heat about 5 or 6 minutes until the sauce thickens slightly. Blend in the Cheddar cheese.

Blend the sauce completely. Add the diced kielbasa and green peas to the sauce and cook another 3-4 minutes until all is heated through. Serve over pasta. I garnished the dish with some minced parsley from my herb garden -- pretty, huh?

Yield: 4-6 servings.

Sausage and white bean chowder

Like most people, I try to stretch my food budget and I love developing recipes that are low in cost and big in flavor. Soup is a great way to get high nutrition for fewer dollars; using low cost dried beans is a great way to get added protein.

My family really likes kielbasa – I’ve usually got a pound of the stuff tucked away in the fridge waiting to be part of something delicious. Kielbasa is a wonderful substitute for beef in spaghetti sauce. And it is terrific in soups and stews.

This recipe was a delicious variation on white bean soup, often made with ham.

You’ll need:
1 pound of kielbasa, sliced
½ white onion, diced
1 cup navy beans, soaked overnight, then drained and rinsed
½ cup white wine
14.5 ounce can corn, drained
2 teaspoons oil
1 teaspoon diced jalapenos

Soak the beans overnight, then drain and rinse in fresh water. Add to a 5-6 quart slow cooker. Warm the oil over medium heat in a large skillet. Add the kielbasa and cook for about 5 minutes, until lightly browned. Remove the kielbasa with a slotted spoon and add it to the slow cooker. Add the diced onions to the skillet and sauté for about 3 minutes. Pour in ½ cup white wine and stir to deglaze the pan. Pour the onions and wine into the slow cooker. Add 3-4 cups water. Cook on low for about 6 hours.

Once the beans have softened, remove about a cup of beans from the cooker and smash them with a potato masher. Return the mashed beans to the cooker; add drained corn and the diced jalapenos. (I buy jalapenos that are diced in the jar. It makes a wonderful addition to recipes that need a little bit of tang and heat.) Cook another hour on low.

To serve: Place a half cup of cooked white rice in the bottom of a soup bowl. Ladle sausage and white bean chowder over the rice. Top with a sprinkling of shredded cheddar cheese. Yield: 8-10 servings.

This recipe is smoky and spicy and has a creamy texture without adding cream, thanks to mashing the beans. A great trick!

Creamy enchiladas

My family loves Mexican food, but I hate how fattening many recipes can be. Too often, Mexican dishes are full of cheese, lard or are fried in grease. I came up with this recipe to fill the craving for Mexican food, without all the extra fat and calories. Plain yogurt with a sprinkling of lemon juice is an excellent substitute for sour cream. Sour cream has about 100 calories per tablespoon; yogurt has about 100 calories per cup. This recipe is creamy and satisfying, but with considerably less fat and calories of many similar dishes.

Creamy enchiladas
2 cups cooked chicken, diced
1 cup plain yogurt
4 ounce can green chilies
1/3 cup salsa
14.5 ounce can cream of mushroom soup
8 flour tortillas
½ cup Monterey Jack cheese, grated

In a large bowl, mix together the yogurt, chilies, salsa and mushroom soup.

Put a couple of spoonfuls of the yougurt/soup mixture in the middle of a tortilla. Add one-eighth of the chicken and a sprinkling of cheese.

Roll the tortilla and place seam side down in a greased 9x13-inch baking pan. Repeat with the remaining tortillas. You should have leftover yogurt/soup mixture – spread this over the rolled tortillas and top with remaining cheese.

Bake for 30 minutes at 350 degrees until enchiladas are browned and bubbly on top.

Yield: 8 enchiladas. Serve with rice and fruit.

Supreme Ham Sandwiches

If you love to grill out and want a new twist on an old favorite, this is a fun recipe from "Start Your Ovens: Cooking the Way it Ought'a Be," the official cookbook of the Bristol Motor Speedway.

The book suggests packing these sandwiches in a cooler and warming them over hot coals on race day. What a fun way to grill a meal at the track or in the backyard! I love the addition of poppyseeds to the sauce. My mom would toss poppyseeds in with buttered noodles -- yum!

Supreme Ham Sandwiches

Mustard poppy seed sauce
1 cup (2 sticks) butter or margarine, softened
1 medium onion, finely chopped
3 tablespoons prepared mustard
1 ½ teaspoons poppy seeds
1 teaspoon Worcestershire sauce

For the sauce: Combine butter, onion, prepared mustard, poppy seeds and Worcestershire sauce in a bowl and mix well.

Sandwiches

8 large hamburger buns, split
12 ounces shaved or sliced cooked ham
8 slices Swiss cheese

For the sandwiches: Spread the sauce on the cut sides of the buns. Layer the bun bottoms with the ham and cheese. Top with the bun tops. Wrap each sandwich individually in foil. Heat at 400 degrees foe 10 minutes. Serve hot.

May prepare the sandwiches several hours in advance and store in the refrigerator. Heat just before serving. Yield: 8 sandwiches.

Can't beat cornflakes and cheese

Hot chicken salad: Every family in the South (and perhaps elsewhere) has a version of this recipe. It’s a great way to use up leftovers and turn them into something special. Most all the variations I have seen use crushed potato chips or corn flakes as a crunchy topping.

I recently bought a rice cooker and despite Alton Brown’s edict to avoid one-purpose devices, I love mine and have used it many times. I measure out the rice and water, turn it on and get on to other things. (It is cooking rice right now, while I work on this post, btw.) Last week, I had all the basics for this dish on hand – chicken, rice, cheese, corn flakes, so I set to work.

In a 9x13 dish, I combined 2 cups cooked chicken, ½ cup of mayonnaise, 2 cups of cooked rice (thank you rice cooker!), 1 can of condensed cream of mushroom soup and a ½ cup of milk. I sprinkled it with salt and pepper…

…then added a cup of green peas, straight from the freezer.

In a medium bow, I mixed 1 cup of crushed cornflakes and ½ cup grated Cheddar cheese. I like mixing the two, then adding it as a topping -- it blends completely and the cheese helps brown the crunchy top, without adding more butter or margarine.

Bake the casserole 20-30 minutes in a 350 degree oven. Delicious!

Here’s the complete recipe

HOT CHICKEN SALAD

2 cups cooked chicken
½ cup mayonnaise
2 cups cooked rice
1 can cream of mushroom soup
½ cup milk
Salt and pepper
1 cup green peas, frozen
1 cup crushed cornflakes
½ cup grated Cheddar cheese

Mix all ingredients except cornflakes and cheese together and spread in a 9x13-inch casserole dish. Top with the cornflakes and cheese, which have been mixed together. Bake in a 350-degree oven for 20-30 minutes, until browned and bubbly.

Grilled porkchops and au gratin potatoes

This is one of my favorite storebought marinades: KC Masterpiece Chipotle and Lime. After a couple of months of enjoying this marinade on beef, chicken and shrimp, I finished the bottle on Saturday. Its final gift was to season some boneless pork chops that then made their way onto the gas grill. My husband raved about the flavor; it was the best use yet for this versatile marinade.

I served the chops with some au gratin potatoes that I mixed up before heading outside to grill. This was an excellent pairing – cheesy, creamy potatoes with the spicy pork. And since the potatoes need about an hour to cook, I could focus on cooking outside for a bit.

Au gratin potatoes was one of my mother’s favorite and most common side dishes. They are easy, delicious and pair well with just about any meat or vegetable. As a kid, we jokingly called au gratin potatoes “old rotten potatoes.” OK, an old tired joke. But now, as back then, the recipe was devoured.

Au Gratin Potatoes

3-4 medium sized potatoes (I used three Russet and one Yukon gold), scrubbed and cut into thin slices
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup grated Cheddar cheese
Salt and pepper

Preheat the oven to 350 degrees. Put the sliced potatoes in a 2 quart casserole dish that has been sprayed with non-stick cooking spray. Arrange the potatoes evenly – sometimes I even fan them out in circles. In a medium saucepan, melt the butter and blend in the flour. Using a whisk, blend in the milk. I usually add about half the milk, blend completely and wait for the sauce to thicken slightly, before adding the remaining milk. Add half the cheese and stir until melted completely. Season with salt and pepper.

Pour the cheese sauce over the potatoes, covering completely. Top with the remaining grated cheese. Cover the casserole dish with foil and bake in the 350 degree oven for 45 minutes to an hour. Remove the foil for the last 10-15 minutes so the top will brown.

After I grilled the pork chops and brought them inside, the potatoes still needed to tighten up and brown. I bumped the oven temp up to 400 for about 10 minutes and they were perfect. My husband is a huge fan. Making this dish is super simple and guaranteed to win raves. Add ham or leftover vegetables for a one-pot supper.

Giving chicken a turn

I’ve had such success with using pork to make a filling for burritos or quesadillas that I thought I would try the same technique using chicken. My children all love Mexican food, but making it at home is so much less expensive. And this method is simple and delicious.

Take a pound of boneless chicken and put it in a 2 quart pan. Slice an onion into wedges. Sprinkle the chicken and onions lightly with salt, black pepper, crushed red pepper and sugar. Cover the pan with foil and bake in a 300 degree oven for 30 minutes.

Remove the pan from the oven, top with 2/3 to 1 cup of salsa. Cover with foil and return to the oven for 30 minutes. Remove the chicken from the oven, let rest about 15 minutes, then shred with two forks.

I served the onions separately.

I also made a cheese sauce. In a medium sauce pan, melt 2 tablespoons of butter over medium heat. Sprinkle in 2 tablespoons of all-purpose flour. Blend flour into butter and cook for 2 minutes. Slowly add 1½ cups milk, blending with a whisk to prevent lumps. Cook for 2 minutes. Add 1 cup shredded cheese (I used a Colby/Jack blend) and stir to melt completely. Add 2 tablespoons of salsa and stir to blend.

We made burritos with this filling and sauce, adding lettuce, salsa and rice – a delicious, easy meal.

Cheeseburger soup

I love using my slow cooker for all kinds of obvious reasons – it uses little electricity, it lets me get other things done during the day, it produces great meals for little cost. But sometimes I find recipes that are just plain fun. I got this one for cheeseburger soup from my mother and it was a profound hit with my family. With the addition of potatoes, I suppose it could be called cheeseburger and fries soup.

The recipe includes various burger toppings: Onions, ketchup, mustard and hot peppers. The original recipe called for one Serrano pepper, but I could not find one at my local grocery store. The jalapenos looked elderly, so I chose one of those small, red bird peppers. Not sure how hot it would really be, I added it whole to the pot – like you would use a habenero pepper.

This soup was delicious and quickly devoured. The addition of cheese soup gives a silky texture.

In a medium skillet, cook beef with onions and garlic. Drain excess fat.

Combine the potatoes, ketchup, mustard, salt and pepper and hot pepper in a 5-6 quart slow cooker.

Can you tell where I went to the grocery store this week? Add the broth, cheese soup and hamburger meat.

Cook on low for 10 hours. Top each serving with a sprinkle of cheese and a couple of slices of dill pickle.

The cold dill pickle on the hot soup is terrific.

Cheeseburger soup

1 pound ground beef
½ cup chopped onion
2 cloves garlic
2 cups diced potatoes
1 shredded carrot
¼ cup ketchup
2 tablespoons prepared yellow mustard
1 tablespoon Serrano pepper, diced (I used a whole red bird pepper, uncut)
¼ teaspoons salt
¼ teaspoon black pepper
Two 14 ounce cans beef broth
10.75 ounce can cheddar cheese soup
To garnish: ½ cup shredded cheddar cheese, dill pickles

In a medium skillet, cook beef with onions and garlic. Drain excess fat. Combine the meat and all other ingredients, except garnishes, in a 5-6 quart slow cooker. Cook on low for 10 hours. Top each serving with a sprinkle of cheese and a couple of slices of dill pickle. Serves 8.

Pork quesedillas 2.0

On a recent afternoon I was unsure what to make for dinner and bored with just about everything, so I pulled package of boneless pork ribs from the freezer. I had tortillas, salsa, rice and cheese on hand, so I aimed to go Mexican for our meal. That is always a winner with my family and the tortillas were large ones – big enough for quesadillas or burritos.

I thawed the pork in the microwave and then put it in a 2-quart casserole dish. I sprinkled the meat with salt, pepper, crushed red pepper and about a teaspoon of sugar. I covered the dish in foil and slipped it in the oven at 300 degrees. This was around 3:30 p.m., just before my son gets home from school.

I let the pork cook for about an hour or 90 minutes, when it looked like this:

I drained off the excess fat, then added about 2/3 cup of salsa.

Again, I covered the pan with foil and put it back in the oven. I let the meat cook for another hour or so. Around 6 p.m., the meat was tender and shredded easily.

I warmed some tortillas in a pan, added the shredded pork and made quesadillas with some shredded cheese. And yes, they were gone in a flash. I used about ¾ pound of pork to make this dish – it produced four large quesadillas.

Normally I would make a dish like this in the slow cooker, but I wasn't thinking about dinner (whoops) until the afternoon. Slow heat in the oven gave great results.

Salsa beef bake

Every bit of this recipe is appealing – it’s simple, inexpensive and yummy. I came up with it recently when I was at a loss for what to make for dinner. Don’t you feel that way, sometimes? I had some individual packs of Bisquick in the pantry, some leftover salsa, some cheese and some ground beef. I tried entering the ingredients in one of those recipe finder sites, but had trouble making it work. The site kept trying to take me in involved directions. So then, I came up with this:

Salsa beef bake

One 15.5 ounce package baking mix (I used Bisquick)
½ cup salsa
1 cup grated cheese (I actually used sliced Muenster)
1 pound ground beef

In a medium bowl, mix baking mix, one egg and two tablespoons water. Press the crust ingredients in a 8x8-inch pan that has been coated with non-stick spray. Top with half the cheese. In a large skillet, brown the ground beef and drain off excess fat. Add the salsa to the meat and mix well. Top the crust and cheese with the ground beef mixture. Top with the remaining cheese. Bake at 400 for 20-25 minutes. Let the dish sit for about 10 minutes before cutting. Six servings.

Here's the recipe, step by step:

Prepare a single package of baking mix (15.5 ounces) according to package directions – mix it with an egg and two tablespoons of water. Spread the mix in an 8x8-inch pan, then top with cheese.

Brown a pound of ground beef, drain excess fat and add about ½ cup salsa. Mix well and top the crust with the ground beef mixture.

Top the dish with the remaining cheese, then bake at 400 degree for 20-25 minutes.

This was an easy dinner, made with ingredients that I had on hand. Serve it with sliced fruit.

Holbert's special hotdogs

Ronnie Holbert of Morristown, TN offered this fun recipe that he and his wife enjoy. It’s a different twist on the Monte Cristo sandwich -- a fried ham and cheese sandwich that typically is made with Swiss cheese. The recipe varies regionally and sometimes is made from French toast, with jam or jelly spread inside. Here is Holbert’s interpretation, with beef hotdogs.

Holbert’s “Monty Cristo” Hotdog

2 beef wieners
1 1/2 hotdog buns
3-4 slices Swiss cheese
Strawberry jelly

Slice the wieners lengthwise, but not in two. Place the wieners, cut side down, on a non-stick griddle and cook to desired doneness. Flip the wieners so the cut side is facing up. Place Swiss cheese slices on the wieners. Open hotdog buns and place face down on griddle; cook until toasted. Spread the grilled side of the buns with strawberry jam. Once the cheese has melted on the wieners, place them on top of the strawberry jelly-covered hotdog buns. This makes 1 serving, to be eaten with a fork.

Ronnie recommends Oscar Meyer Bun Length beef wieners or Hebrew National brand beef wieners. He also recently tried a local Polish sausage and aims to use it in this recipe in the future.

Ronnie also says he prefers strawberry jelly over jam or preserves. (The difference? Jelly is smoother since it is made from juice. Jams and preserves are made from crushed fruit and contain more fruit pieces.)
And what of the ½ bun in this recipe? He uses 1 ½ buns for one serving, but his wife loves this recipe, too. Find a friend to try this dish, use three buns, and avoid wasting any bread.

Turkey and spinach manicotti

This is the concoction I whipped up last week to share with the family of a neighbor who is recuperating. The recipe made enough for two casseroles; one to keep and one to give away. I didn’t work from an existing recipe; I had ground turkey, spinach and mozzarella cheese on hand. With the addition of pasta, some cottage cheese and the manicotti noodles, I came up with a pretty impressive casserole.

Turkey and spinach manicotti

1 pound ground turkey
2 cups fresh spinach
16 ounce container cottage cheese
1 cup shredded mozzarella cheese (1/2 cup for each casserole)
16 ounce jar prepared Alfredo sauce
2 teaspoons parsley
Salt and pepper (about a ½ teaspoon of each)
14-16 manicotti noodles (7-8 per casserole)

Brown the turkey in a large skillet; drain any excess fat. Mix in the fresh spinach, tearing the leaves and folding them into the meat. The heat from the skillet will wilt the leaves. Stir in the cottage cheese, parsley and salt and pepper. I soaked the manicotti noodles in warm water for about 5 minutes; they were slightly softened, but still firm enough to fill easily. Hold your thumb over one opening and fill the noodles with a small spoon.

Pour about ¼ cup Alfredo sauce each into two 9X9 casserole dishes. Lay the filled manicotti noodles over the sauce and scoop around any extra filling to fill in the gaps. Top the noodles with ¼ cup Alfredo sauce and ½ cup (each casserole) mozzarella cheese. Sprinkle with extra parsley to garnish. Bake at 400 degrees for about 45 minutes, until casserole is bubbling and browned on top. Serves 3-4.

The casseroles can be covered with foil and refrigerated for up to three days or frozen for up to three months. To cook from frozen, thaw the casserole in the refrigerator for about 24 hours before baking. Taking a little time to whip us a casserole and freeze it is a great way to always have an emergency dinner on hand.

I only soaked the manicotti noodles to soften them because they will finish cooking while the casserole bakes. Cooking them ahead of time will yield overcooked pasta at the end.

Favorite pizza, your way

Pizza is an American favorite and the focus of countless restaurants and delivery spots. It’s universally liked and available everywhere. But making your own is a worthwhile effort. It’s cheaper to make, you can control your ingredients and it’s a fun pursuit for your family.

I made homemade pizza earlier this month, using a quick prep crust mix, leftover spaghetti sauce (from the Quickie Spaghetti recipe posted yesterday) and some favorite toppings. It wasn't heavy lifting, but the results were delicious.

You’ll need:

One package pizza crust mix
1 ½ cups sauce (use leftover spaghetti sauce, canned pizza sauce or whatever you like)
1 cup grated mozzarella cheese
Favorite toppings: pepperoni, mushrooms, black olives, etc.

Follow the package directions to make the crust. You must use warm water to get the yeast to properly activate and rise; too cool and nothing happens, too hot and the water kills the yeast. Once the crust is mixed, leave it in a warm place to rise; then knead the dough and spread it evenly on a pizza pan sprinkled with corn meal.

Bake the crust for five minutes at 425 degrees; remove from oven and spread sauce over the crust. This short baking helps set the crust before adding the sauce and makes for a crispier crust.

Next, apply the toppings you like. It’s great to have helpers add the toppings.

Add the shredded mozzarella cheese; I had a little helper who shredded ours…

Here was the finished product before it went into the oven (half cheese and half with pepperoni and olives)…

…and the finished pizza, all crusty and golden, before we dug in.

Bake the pizza for 10-12 minutes, or until golden and bubbly. Let it cool about 5 minutes before cutting (to avoid wrestling the cheese!)

Despite the fact that there are pizza joints on every corner, consider making your own at home on occasion. It is a fun, easy cooking exercise that is much less costly than the takeout variety. And you can make your favorite version every time.

Cheesy goodness, made from scratch

So many people rely on packaged foods that some children have never had real, honest-to-goodness macaroni and cheese. Once you learn to make this dish from scratch, eating powdered, orangey cheese powder will never again be an option.

I had never eaten macaroni and cheese from a box until I went to college. Same for canned spaghetti sauce and corn dogs. My mother was a “from scratch” person and did not include pre-packaged or mix items in our pantry or fridge. Today, she will use canned spaghetti sauce, but she still shuns macaroni and cheese from a box.

And here’s why: Making your own tastes better. Powdered cheese mix is not cheese. Making food for your family gives you a sense of pride and accomplishment.

Don’t get me wrong; macaroni and cheese is not health food. Eat it in moderation. You can use reduced fat milk in the sauce. But do take the time to try this recipe; it is better than anything you will ever get out of a box.

Homemade macaroni and cheese

1 cup uncooked macaroni noodles
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 ½ cups milk
1 cup grated Cheddar cheese; reserve about ¼ cup to sprinkle on top
6-8 saltine crackers, crushed

Cook the macaroni noodles in boiling, salted water for about 7-8 minutes. Drain and place in a greased 2-quart casserole dish. In a sauce pan, over medium heat, melt the butter or margarine. Add the flour and blend thoroughly. Cook 1-2 minutes. Using a whisk, add about half the milk. Blend thoroughly; as the mixture thickens, add the remaining milk. Cook 2-3 minutes. Add ¾ cup cheese; stir until melted completely. Pour the cheese sauce over the macaroni noodles, then stir to combine. Top with the reserved cheese and crushed crackers. Bake in a 350 degree over until top is browned and bubbly; about 20 minutes. Serves 6.