Day to Day With Mom

Since it’s almost the new year today’s recipes are brought on by New Year’s wives tales. There are so many old wives tales concerning the new year and while I don’t really believe doing any of them will change my life in any way it’s fun to go along with the tradition.

A few wives tales or superstitions for the new year are

1. Make sure you kiss the one you love at midnight to give assurance that the relationship will be good all year long.
2. Make sure you have a full food pantry and wallet full of money so you will not go without either all year long.
3. Don’t wash clothes on the first day of the new year otherwise a family member will die.
4. Do not lend money out on the first day of the year otherwise you’ll be giving out money all year long.

Now in the South we are known for our southern cooking and that doesn’t stop for the new year. We believe our food brings us luck and riches. Cook black eyed peas for luck or coins and something green like collards to represent dollars or paper money.

I can’t say these superstitions do or don’t work all I can say is Happy New Year and all the best to you and your family.

Black eyed peas 

Ingredients
2 1/2 cups black eyed peas
8 cups water
1/2 table spoon salt
1/4 table spoon black pepper
1 medium size onion (whole)
1 slice bacon (un-cooked)
1/4 tsp garlic powder
1/4 tsp vinegar

Directions
Place all ingredients in large cooking pot on stove top burner on medium heat. Cook 40 minutes or until peas are tender. Do not allow water to evaporate entirely. If peas are dry they will burn quickly.
4 servings

Collards

Ingredients
* 2 1/2 lbs turnip, collard or mustard greens, washed and chopped into 1-in. pieces
* 3 slices bacon, cut into 1-inch pieces
* 2/3 cup chopped onions
* 1 or 2 dashes cider or red wine vinegar
* salt and pepper to taste (start with 1 tablespoon salt and 1/4 teaspoon pepper)  

Directions
1. Fry the bacon in a pot large enough to cook the greens.
2. Add the greens along with onions.
3. Cook on low heat, stirring with wooden spoon, until greens are coated with bacon fat (about 2 minutes).
Pour off excess fat.
4. Cover the greens with water and season with salt and pepper.
5. Bring to boil. Cover the pot, reduce heat, and simmer until tender (time will vary, about 1 hour).
Stir occasionally and add water if they threaten to scorch. When done, increase heat to med-high, stir often. Boil off nearly all the cooking liquid.
6. Add vinegar. Season with salt and pepper. Serve very hot.

Now the above recipe is from  www.olsouthrecipes.com I don’t use onions and I let each person add as much vinegar as they want on their own plate. I do however add sugar which gives it such a good sweet taste, I just take a scoop and cover the top in a thin layer and my kids love it!

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