MAYBE IT’S superstitious. Perhaps it’s tradition. Or it’s possible that it’s because the food is just so darn good. Whatever the reason, Southerners cannot seem to get enough traditional New Year’s Day foods, such as collared greens, black-eyed peas, pork, and cornbread. These items are staples for that first-day-of-theyear meal. Greens consumed on this day resemble folded paper money and vibrant health. Similarly, the black-eyed peas symbolize coins and wealth. Pork was added due to the pig’s ties to forward movement. Therefore, it’s said that the more pork you eat in the new year, the more prosperous you will be in the coming year. Last to be acknowledged, but ranking first in our hearts—cornbread is said to symbolize gold, tripling your luck of prosperity! If you want to thrive instead of simply survive during 2023, try cooking up some of these good-luck foods. Who knows, starting with a well-balanced, home-cooked meal might be the perfect recipe for living in high cotton all year long! GN
Hoppin’ John
Submitted by Mary Sharp
3 strips bacon, chopped
1/2 c. red bell pepper, diced
1/4 t. crushed red pepper
1 can black-eyed peas, 15 oz.
2 c. water
1 c. rice, uncooked
salt to taste
pepper to taste
In a heavy skillet, cook bacon until crisp. Drain off all but 1 T. of drippings. Stir in red bell pepper, crushed red pepper, black-eyed peas, water, rice, salt, and pepper. Heat to a boil. Reduce heat. Cover and simmer for 20 minutes or until rice is tender. Serve immediately.
Simple Collard Greens
Submitted by Margie Drake
1 medium onion, chopped
2 T. olive oil or bacon drippings
1 package fresh collard greens, washed,
trimmed, and chopped, 16 oz.
crushed red pepper to taste
1 1/2 t. salt or to taste
black pepper to taste
1 t. sugar, optional
3 c. water
Cook onion in hot oil over medium heat for 10 minutes or until tender, stirring occasionally. Add collards, red pepper, salt, black pepper, sugar, and water. Bring to a boil. Reduce heat. Simmer for 30 minutes or until tender.
Cornbread
Submitted by Ed Hambrick
2 T. oil
2 c. cornmeal mix
1 lg. egg
3/4 c. buttermilk
3/4 c. hot water
1/4 c. shortening
1/2 c. flour
Heat oil in an 8” iron skillet. In a medium mixing bowl, combine cornmeal, egg, buttermilk, water, shortening, and flour. When the skillet is hot, pour in the batter and bake at 425° for 20-25 minutes.
