Happy New Year!

In just a few days, tables across the land will be filled with more traditional holiday fare as various cultures all over the world rely on what they serve on January 1 to bring luck throughout the coming year. Many cultures believe that anything in the shape of a ring is good luck, because it symbolizes “coming full circle,” completing a year’s cycle. For that reason, the Dutch believe that eating doughnuts on New Year’s Day will bring good fortune. In many parts of the United States, and especially the south, many of our families celebrate the New Year with black-eyed peas typically accompanied by either hog jowls or ham, cabbage and cornbread. Black-eyed peas and other legumes have been considered good luck for centuries. The hog, and thus its meat, is considered lucky because it symbolizes prosperity. Cabbage is another “good luck” vegetable, its leaves representing paper currency. In some regions, rice is a lucky food that is eaten on New Year.

Hoppin’ John

1/8 pound streaky bacon or salt pork, cut into half-inch cubes
1/3 cup diced carrots
½ cup finely chopped celery
2/3 cup finely chopped onion
About 2 cups prepared (fresh, frozen or canned) black-eyed peas
1 whole garlic clove
1¼ cups water
6 sprigs fresh thyme
1 bay leaf
Salt to taste
¼ tsp. dried hot red pepper flakes
1 cup rice, cooked

Garnishes:

1 ripe tomato, cored and cut into ¼ -inch pieces
¼ pound sharp Cheddar cheese, grated
1 cup finely chopped whole scallions

Fry bacon or pork in a pan until crisp. Add carrots, celery and onion and cook, stirring, about 1 minute. Add peas, garlic, water to barely cover, thyme, bay leaf, salt and pepper flakes. Bring to a boil and let simmer, uncovered, for 30 to 40 minutes, until vegetables are tender but not mushy. Remove from heat.
Arrange the hot rice in the center of a platter. Spoon the pea mixture, including liquid, over the rice. Garnish by arranging tomato chunks around the platter and sprinkling grated cheese and chopped scallions over the top.

Southern Fried Cabbage

¼ pound bacon
1 large head of cabbage
1 large onion
Salt and pepper to taste

In large skillet, fry bacon. While it is frying, core and chop cabbage into bite size pieces, then chop onion. Add to skillet, frying on medium heat until tender.

Simple Southern Cornbread

1½ cups yellow cornmeal
¼ cup all-purpose flour
1 tsp. salt
1 tsp. baking powder
¼ tsp. baking soda
1 egg
1½ cups buttermilk

Combine dry ingredients. Add egg and buttermilk. Pour into greased and heated muffin tins or 8" iron skillet. Bake at 350 for about 30 minutes or until done.

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.