{"id":9103,"date":"2023-01-01T01:00:00","date_gmt":"2023-01-01T01:00:00","guid":{"rendered":"https:\/\/goodnewsmags.com\/?p=9103"},"modified":"2023-08-03T01:18:02","modified_gmt":"2023-08-03T01:18:02","slug":"ingredients-for-the-best-year-yet","status":"publish","type":"post","link":"https:\/\/goodnewsmags.com\/manchester\/ingredients-for-the-best-year-yet\/","title":{"rendered":"Ingredients for the best year yet!"},"content":{"rendered":"\n

MAYBE IT\u2019S superstitious. Perhaps it\u2019s tradition. Or it\u2019s possible that it\u2019s because the food is just so darn good. Whatever the reason, Southerners cannot seem to get enough traditional New Year\u2019s 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\u2019s ties to forward movement. Therefore, it\u2019s 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\u2014cornbread 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<\/p>\n\n\n\n

Hoppin\u2019 John<\/strong><\/p>\n\n\n\n

Submitted by Mary Sharp<\/p>\n\n\n\n

3 strips bacon, chopped<\/p>\n\n\n\n

1\/2 c. red bell pepper, diced<\/p>\n\n\n\n

1\/4 t. crushed red pepper<\/p>\n\n\n\n

1 can black-eyed peas, 15 oz.<\/p>\n\n\n\n

2 c. water<\/p>\n\n\n\n

1 c. rice, uncooked<\/p>\n\n\n\n

salt to taste<\/p>\n\n\n\n

pepper to taste<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Simple Collard Greens<\/strong><\/p>\n\n\n\n

Submitted by Margie Drake<\/p>\n\n\n\n

1 medium onion, chopped<\/em><\/p>\n\n\n\n

2 T. olive oil or bacon drippings<\/em><\/p>\n\n\n\n

1 package fresh collard greens, washed,<\/p>\n\n\n\n

trimmed, and chopped, 16 oz.<\/p>\n\n\n\n

crushed red pepper to taste<\/p>\n\n\n\n

1 1\/2 t. salt or to taste<\/p>\n\n\n\n

black pepper to taste<\/p>\n\n\n\n

1 t. sugar, optional<\/p>\n\n\n\n

3 c. water<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Cornbread<\/strong><\/p>\n\n\n\n

Submitted by Ed Hambrick<\/p>\n\n\n\n

2 T. oil<\/em><\/p>\n\n\n\n

2 c. cornmeal mix<\/em><\/p>\n\n\n\n

1 lg. egg<\/em><\/p>\n\n\n\n

3\/4 c. buttermilk<\/em><\/p>\n\n\n\n

3\/4 c. hot water<\/em><\/p>\n\n\n\n

1\/4 c. shortening<\/em><\/p>\n\n\n\n

1\/2 c. flour<\/em><\/p>\n\n\n\n

Heat oil in an 8\u201d 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\u00b0 for 20-25 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"

MAYBE IT\u2019S superstitious. Perhaps it\u2019s tradition. Or it\u2019s possible that it\u2019s because the food is just so darn good. Whatever the reason, Southerners cannot seem to get enough traditional New Year\u2019s 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 […]<\/p>\n","protected":false},"author":12,"featured_media":68,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[5],"tags":[],"class_list":["post-9103","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stories"],"yoast_head":"\nIngredients for the best year yet! - Manchester, TN Good News Exchange<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/goodnewsmags.com\/manchester\/ingredients-for-the-best-year-yet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ingredients for the best year yet! - Manchester, TN Good News Exchange\" \/>\n<meta property=\"og:description\" content=\"MAYBE IT\u2019S superstitious. Perhaps it\u2019s tradition. Or it\u2019s possible that it\u2019s because the food is just so darn good. Whatever the reason, Southerners cannot seem to get enough traditional New Year\u2019s Day foods, such as collared greens, black-eyed peas, pork, and cornbread. These items are staples for that first-day-of-theyear meal. 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