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New Year Recipes

Southern Menu

A traditional Southern New Year's meal includes ham, corn bread, black-eyed peas and collard greens. Both black-eyed peas and collard greens are considered especially lucky additions to the dinner table. Black-eyed peas are thought to bring wealth because they look like little coins, in addition to the fact that they swell when cooked - a sure sign of prosperity. Collard greens are considered lucky because they are green, like greenbacks - money!

Glazed Honey Baked Ham
Black-eyes Peas
Boiled Cabbage
Collard Greens

Black-Eyed Peas and Ham

  • 3 1/2 c Fresh black-eyed peas or Frozen, thawed
  • 3 c Chicken stock or canned low-salt broth
  • 4 oz Ham, finely chopped
  • 1 sm Yellow onion, chopped
  • 2 tbsp red wine vinegar
  • 3 lg Garlic cloves, minced
  • 1 Bay leaf
  • 1/2 ts Dried thyme
  • 1/4 ts Dried crushed red pepper
Bring all of the ingredients to boil in heavy large pot. Reduce heat and simmer until peas are tender, stirring occasionally, about 45 minutes. Be sure that you add water to the pot when needed. Do not let the pot become dry. Season to taste with salt and pepper.

Serves: 6

Boiled Cabbage

  • 1 lg. head cabbage
  • 2 tbsp. salt
  • 1 tsp. sugar
  • 1/2 cup Canola Oil
  • 5 or 6 slices bacon
  • 1 tsp. black pepper
Cut cabbage into large sections. Discard the hard center part. Cover with water.   Add remaining ingredients. Cover with a lid & boil until cabbage are tender, but firm. Good served with Cornbread.

Collards

1 or 2 heads of collards. Make sure they are fresh and tender.

Remove each collard leaf from the main stem, soak in cold water for half an hour. Rinse each leaf thoroughly and tear or cut collards into bite size pieces.  (To make collards more tender and not bitter, don't include the stems.) Place collards into a large pot and cover with water. Heat on high until boiling.  Reduce heat and simmer for 15-20 mins. Remove from heat and pour off almost all the water. (Careful! Water will be very hot, but the collards must not be allowed to overcook) Refill the pot with fresh water.   Add...

  • 2-3 tbsp. of sugar
  • 1/2 medium onion, chopped.
  • 1/2 cup chopped country ham to season.
  • Salt and pepper to taste
  • Vinegar to taste
  • 2 tbsp pepper vinegar (hot pepper)
  • 1 tsp garlic powder.
Fry a small piece of the ham in a small amount of oil.  Pour about a tsp of this oil into boiling collards.  Boil collards for 30-45 mins.  Do not overcook. They should be tender, but not mushy.  To serve, top with chopped onion, a few dashes of seasoned and/or pepper vinegar.

Submitted by Karen McCombs.

New Year's Chili-Cheese Puffs
 
  • 1 sheet (1/2) package frozen puff pastry, thawed
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. cayenne pepper
  • 1 Lg. Egg yolk
  • 1 tbsp. water
  • 1/4 cup shredded Gruyere or Swiss cheese (about 3 oz)
Spray a baking sheet with vegetable cooking spray. On a floured surface, using a floured rolling pin, roll pastry to a 1/8th inch thickness. Prick pastry with a fork.  Using a 1 1/2-inch round cookie cutter, cut out 36 rounds. Place on cookie sheet.  Chill for 30 minutes.

Preheat oven to 375.  Mix together chili powder, cumin, and cayenne pepper.  Mix together egg yolk and water. Brush pastry rounds with egg yolk mixture. Sprinkle cheese evenly on top of rounds. Sprinkle with chili powder mixture. Bake puffs until golden brown  (about 12 to 15 minutes). Place on wire rack to cool.

Tip: Puffs may be made ahead of time and reheated. Place them in a preheated 350 oven for 5 minutes.

Makes 3 dozen puffs
Preparation time: 25 min.
Chilling time: approx. 30 min.

Submitted by Sonya Marvel

Glazed Roast Pork
 
  • A 5-6 lb loin of pork
  • flour
  • salt
  • pepper

Glaze
  • 1 cup sugar (set aside)
  • 1/3 cup cider vinegar
  • 1 tsp. hickory-smoked salt
  • 1/2 cup boiling water (set aside)

         (This is originally a fireplace cooked dish)

 

Score the fat on the roast lightly, then rub the entire surface with flour, salt and pepper. Place on rack in a shallow roasting pan. Roast in a pre-heated 450 oven for 15 minutes, then reduce heat to 350, and continue roasting 30-35 minutes per pound, basting frequently with glaze.

To Make Glaze

Pour sugar into a heavy skillet and cook over a moderate heat until it becomes a rich, golden brown liquid. Pour in the half cup boiling water, a little at a time.  (mixture sputters at this point, so stand back) and cook, stirring constantly with a wooden spoon, until all lumps have dissolved. Measure 1/2 cup of the caramel syrup and combine with the vinegar and hickory salt.

Serves 6
This is a lot easier to make than it sounds!

Submitted by Karen McCombs

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