New Year's Day Recipes

December 15, 2011

With all the excitement over New Year's Eve, it's easy to forget that New Year's Day is just as great!

New years day is filled with football, sleep, and lots of great food. Everyone has their favorite recipes, but there are some which absolutely need to be on the table. We're talking Hoppin Johns, Black eyed peas, and pork roast and sauerkraut.

Ethnic foods abound, so get your taste buds ready for these great new year's day recipes.

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New Year's Day Black Eyed Peas

• 1 pound dry black-eyed peas
• 2 cups chopped cooked ham
• salt and pepper to taste
• 1 pinch garlic powder
• 2 onions, diced
• 1 (14.5 ounce) can whole tomatoes

Hoppin' John

Ingredients

• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain white rice
• 1 cup shredded smoked Cheddar cheese

Directions

1. In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.
2. Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve.

Pork Roast and SauerKraut

• 3 to 4 lb. pork loin roast
• 1 lg. can sauerkraut
• 2 lg. apples
• 2 lg. onions
• 1/3 c. brown sugar
• 1 to 2 cans beer

1. In large cake pan place roast. Pour sauerkraut around roast.
2. Quarter apple and onion (don't need to peel apple). Place around on top of sauerkraut.
3. Sprinkle with brown sugar and pour on 1 can of beer cover pan, sealing sides with foil.
4. Bake in 350 degree oven for 3 to 4 hours depending on size of the roast. Add the 2nd can of beer if too dry.
5. When ready to serve mix sauerkraut, apples and onions together. This dish is good for folks that don't even like sauerkraut.

Turnip Greens with Hog Jowls

• 1 lb. mustard greens
• 1/2 lb. salt pork, fresh hog jowl, or ham hocks
• Water
• 1 lb. young tender turnip tops

1. Wash and drain mustard greens. Put in pot with meat, add just enough water to cover. Simmer, covered, until meat is tender.
2. Wash and drain turnip tops. Put in pot with enough water to cover and simmer until tender.
3. Add turnip greens with juice to mustard greens, meat and broth. Simmer, covered for 10 minutes. Drain and reserve liquid. Slice meat and serve over greens.