Cabbage, Blackeyed Peas, Cornbread
and Greens....

 

Traditional New Year's Foods

 

by: Bobby McDonald

 

It's time to start a new year and even a new decade, in this century. You'll be wanting the most luck you can garner and here in the South, it's just traditional to eat some of our favorite foods, that are suppose to bring us good luck!

It would be sacrilegious not to eat Blackeyed Peas, on New Year's Day......Folks have been doing that for years, in the South, with hopes of it bringing them good luck for the coming year. Others, "stand by" the tradition of eating both cabbage and greens, as a measure of gathering wealth during the coming year! And, as time has evolved, the greens are seasoned with pork and giant slabs of cornbread are served with the southern Blackeyed peas.

Use that leftover ham from Christmas and "chip it up" in the blackeyed peas for the perfect seasoning and use the ham bone, for the perfect seasoning for your greens!

Try the following recipes for your New Year's celebration and meal, and look at the bright-side, if they don't do anything to promote "good luck" in the coming year, you'll still have a wonderful meal with your family and friends!

 

Blackeyed Pea Cheese Dip

 

4 ounces, real butter

1/2 cup chopped onion
1/2 clove garlic, finely minced

2 (15 oz.) cans blackeyed peas, drained and rinsed,
or about 4 cups cooked and drained

12 ozs. shredded sharp cheddar cheese

1 jalapeno pepper, seeds removed and chopped

1 (4 oz.) can chopped green chillies

salt and pepper to taste

In a medium saucepan over medium-low heat, melt the butter. Add the chopped onion and sauté until golden in color;

add garlic and cook for 30 seconds longer. Turn heat to low and add cheese, stirring until melted. Add the

black-eyed peas, chopped jalapeno and green chiles. Cook for 5 minutes, stirring constantly.

Taste and add salt and pepper to taste. Serve hot in slow cooker or in a chafing dish.

Serves 8.

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Blackeyed Peas & Ham Hock

2 pounds dried black-eyed peas

The left over ham hock and remaining meat from the
Christmas ham

• 2 pounds dried black-eyed peas
• 8 ounces hog jowl or 2 small to medium ham hocks
• 6 cups water water
• 1 large onion, coarsely chopped
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon sugar
• salt, to taste

Preparation:

Pick over the peas and rinse well, then soak in cold water overnight. Place ham hock in large kettle with water, bring to boil,

and cook for 1 1/2 hours. Drain peas and add to the hog jowl. Add whole onion, crushed red pepper, sugar, and salt. Add more water

if needed to cover peas. Cover tightly and simmer slowly 2 hours or until peas are tender.

Serve with hot cooked rice and cornbread.

Serves 8.

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Polish Sausage and Kraut

 

Servings: 8

 

2 pounds fresh Polish sausage
1 can kraut ( Frank's or SnowFloss) drained
1 can tomatoes with liquid, chopped
1 cup chopped celery
1 large onion, chopped
1 large green pepper, chopped
3 tablespoons brown sugar
1 bay leaf
1 teaspoon dried oregano
1/4 teaspoon pepper

1. Cut sausage into slices, saute until fully cooked.
    
2. Drain, Add kraut, tomatoes, celery, onion, green pepper, brown sugar and seasonings.
    
3. Cover and simmer for 20-25 mins.
    
4. Remove bay leaf and serve.
    

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Southern Collard Greens

 

• 2 pounds collard greens
• Christmas ham hock or a hog jowl, or 6 to 8 slices of bacon
• 4 to 6 cups water
• 1/2 to 1 cup chopped onion
• 2 teaspoons salt
• crushed red pepper
• dash seasoned salt
• 1/2 teaspoon Cajun seasoning, optional

Preparation:

Wash collard greens in about 3 changes of water, until no sediment can be felt in bottom of sink or bowl. Cut out thicken stalks and any thick veins. Roll leaves and cut in 1/2-inch strips (chiffonade style) or chop coarsely Cook diced bacon, ham hock, or jowl to render some of the fat; discard fat or save for another use.

Bring water to a boil. Add the chopped onion, cooked bacon or hog jowl, salt, peppers, and other seasonings, if used. Add greens to boiling water. Cover and simmer over medium-low heat for about 1 hour, or until greens are tender.

Serves 4 to 6

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Meaty Mexican Cornbread

 

 

1/2 cup oil

1 pound ground beef

2 large onions, chopped

2 can cream style corn

2 eggs, well beaten

1 cup sweet milk

1 cup yellow corn meal

4 Jalapeno peppers, seeded and chopped

3/4 tsp. salt

1/2 tsp. baking soda

1 pound grated cheese

Brown beef and onions in a skillet, and drain excess grease. Mix all other ingredients well with
the beef and onion mixture and pour into a casserole dish. Bake at 350 degrees for 45 minutes.

Serve warm with butter!

 

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