Do you have traditions you like to keep on the first day of the new year…
I like to start the first day bright and early – if I can to see the sun rise.
I like to make a hot cup of coffee and to slowly sip its hearty goodness and begin to read from my Bible.
I am so very thankful for each day, each moment in life.
I then like to clean up and dress then begin a positive project or spend happy time with family.
We’ll of course have the traditional first day of the year meal – black-eyed peas and collards. There’ll be cornbread, rice and pork roast. And of course, a large glass of iced tea.
Here are a few of my favorite recipes:
- 2 lbs. Collards
- 1 medium onion
- 1/4 cup oil
- 1 1/2 lbs. smoked turkey wing
- seasoned salt
- 2 teaspoons full sliced jalepenos
- Wash collards. Fold over the leaves and remove the stem by pulling it away. Chop the leaves into medium sized pieces. In a large pot combine chopped onions, 2 cups water, oil and jalepenos. Bring to a boil over high heat. Add the collards gradually, allowing each batch to wilt before the next is added. Add additional water as necessary. Once all the greens are added add salt and pepper to taste. Cover and simmer for 30 minutes. Remove the smoked turkey wings from the pot and remove the meat from the bones. Return to the meat to the greens. Serve hot.
- 4 cups fresh or frozen black-eyed peas
- 4 to 5 slices of bacon
- 1 large onion chopped
- 4 garlic cloves minced
- 6 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a dutch oven cook the bacon until crisp; set aside to drain on paper towel. Cook onions and garlic in bacon drippings until translucent and tender. Add the chicken broth, black-eyed peas, salt and pepper. Bring to a boil. You may need to skim the top from time to time. Adjust seasonings and simmer for 30 minutes on low.
- 2 cups self-raising white buttermilk corn meal mix
- 1 to 2 tablespoons sugar
- 1 1/2 cups buttermilk (I prefer whole)
- 1 egg beaten
- 3 tablespoons melted shortening
- 3 additional tablespoons shortening - for skillet
- preheat oven to 425 degrees. Place 3 tablespoons shortening in large skillet and place in oven to melt and to heat the cast-iron skillet. Meanwhile combine the dry ingredients then incorporate the milk and the egg. Add the melted shortening. Remove the warmed, oiled skillet from the oven. Pour the batter into the skillet and bake for 15 to 20 minutes until the top is golden brown. Remove from the oven and turn over onto a plate. Slice into wedges.
- 1 4 lb pork roast or tenderloin
- approximately 2 to 4 tablespoons Herbes de Provence
- Garlic Salt
- Preheat oven to 475 degrees. Place pork loin on rack in a roasting pan fat side up. Liberally sprinkle the seasonings…adjusting to your tastes. Roast meat for 30 minutes then reduce heat to 425 degrees then roast for an additional hour. Remove the roast from the oven and allow to sit for up to 20 minutes.