| MOUTH-WATERING RECIPES FOR JANUARY  FOR LUCK IN THE NEW YEAR
Traditionally, it was thought that one could affect the luck they would have throughout the coming year by what they did or ate on the first day of the year. For that reason, it has become common for folks to celebrate the first few minutes of a brand new year in the company of family and friends. Parties often last into the middle of the night after the ringing in of a new year. It was once believed that the first visitor on New Year's Day would bring either good luck or bad luck the rest of the year. It was particularly lucky if that visitor happened to be a tall dark-haired man. Traditional New Year foods are also thought to bring luck. 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 donuts on New Year's Day will bring good fortune. Many parts of the U.S. celebrate the new year by consuming black-eyed peas. These legumes are typically accompanied by either hog jowls or ham. Black-eyed peas and other legumes have been considered good luck in many cultures. The hog, and thus its meat, is considered lucky because it symbolizes prosperity. Cabbage is another "good luck" vegetable that is consumed on New Year's Day by many. Cabbage leaves are also considered a sign of prosperity, being representative of paper currency. In some regions, rice is a lucky food that is eaten on New Year's Day.
Smoked Pork and Black-Eyed Peas with Collard Greens
10 large collard green leaves, washed and cut into 1/2-inch-wide strips
2 tablespoons peanut or olive oil
2/3 pound boneless, cooked and smoked pork chops, cut into 1/2-inch chunks
1-1/2 cups cooked black-eyed peas or 1 (15-ounce) can cooked black-eyed peas, drained
1/4 cup sweet-hot mustard
1/4 cup prepared hot sauce
3 tablespoons molasses
1 scant teaspoon ground caraway seeds
3 tablespoons unsalted butter, cut into small pieces, optional
1/3 cup water
Salt, pepper
6 prebaked buttermilk biscuits, each biscuit cut in half (top and bottom)
Using large
pan, cook collard greens in oil over moderately high heat 5 to 7 minutes, stirring frequently.
Add pork, black-eyed peas, mustard, hot sauce, molasses, caraway seeds, butter and water.
Mix well.
Cook 7 to 8 minutes, stirring occasionally, until greens are nearly tender and mixture is thickened slightly.
Season to taste with salt and pepper.
Remove from heat.
Cool slightly.
Cover bottom of lightly greased 2-quart round baking dish with biscuit bottoms.
Spoon in filling.
Cover with biscuit tops.
Bake at 400 degrees on center rack 30 to 35 minutes or until filling is hot.
Remove from oven and spoon onto plates, allowing 1 biscuit per person.
Makes about 6 servings.
74 mg cholesterol, 26 g carbohydrates, 20 g protein, 556 mg sodium, 5 g fiber
Hoppin' John Make this early in the day to allow peas to soften 1 cup dried black-eyed peas 4 cups of boiling water 3 medium onions diced coarsely 1/2 pound each salt pork and spicy sausage, cut into cubes 1 cup mixed rice and barley Salt, pepper and hot cayenne sauce to taste 1/2 cup molasses (optional) 1 cup stewed tomatoes (optional) Pour boiling water over the peas, let sit for 1 hour. Place on the stove on low heat or in the crock-pot/slow-cooker. Throw in onions, meat, rice/barley, tomatoes and molasses. Simmer until the beans have gone so soft they are falling apart. Add hot sauce, salt, and pepper in the last half hour before serving.
Heat oil in a 3-quart saucepan over medium-high heat. Saute onion and garlic till translucent. Texas Caviar Always popular at a party, Texas Caviar (with its black-eyed peas) will make for good fortune for the coming year if eaten on New Year's Day. - 2 cups black-eyed peas (fresh cooked or canned, well drained)
- 1 tablespoon olive oil
- 1 small can of chopped green chiles
- dash of cayenne pepper or your favorite hot sauce
- 2 tablespoons minced onion
- 2 tablespoons minced celery
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon salt
- freshly ground black pepper, to taste
- 1 tablespoon minced fresh cilantro, minced (or more, if you are a cilantro fan)
- 2 plum tomatoes, seeded and diced
Drain peas, rinse with cold water and drain again.
Combine olive oil, chiles, cayenne, onion, celery, vinegar, salt and pepper, and mix well. Pour over peas and stir gently. Refrigerate for several hours or overnight.
At serving time, add chopped tomatoes and cilantro, and stir gently to mix. Serve with tortilla chips.
Note: Be sure your peas, onion and celery contain as little water as possible. Texas Caviar is chunky -- not soup... @ 2009 Texas Cooking Online, In 
SEE YA"LL NEXT MONTH 
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