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Traditional New Year’s menu in the south is a simple one: Hoppin’ John, collard greens with hog jowls, and ribs for a side dish. Hoppin’ John, or brown field peas cooked with rice, is eaten for good luck throughout the year. The collard greens represent dollar bills. It is said the more one eats, the more money one will have."
Hoppin' John
1 cup raw cow (field) peas
4 cups water
2 teaspoons salt
1 cup raw rice
4 slices bacon fried with:
1 medium onion
Instructions
Boil peas in salted water until tender. Add peas and 1 cup of the pea liquid to rice, bacon (with grease) and onion. Put in a rice steamer or double-boiler and cook for one hour or until rice is done. 8 Servings
MIXED GREENS
2 pounds collard greens
2 pounds mustard greens
2 pounds kale
½ pound salt pork
½ pound smoked neck bones
½ pound rib tips
Salt and pepper
Dash of sugar if you desire
Instructions
Wash meats and put in a large pot and cook for 45 minutes. Cover with water. Clean greens well. Cut up and combine with meat. Season to taste. Put a dash of sugar if desired. Cook over medium heat for 50 to 60 minutes or until tender
COLLARD GREENS
A mess of fresh collard greens
Enough water to cover in a pot
Equal parts sugar and salt, to taste
Hamhock, thick bacon or fatback, as preferred
Instructions
Wash and rinse the greens thoroughly to remove grit. Put in a large pot and bring to a boil, then reduce heat to simmer. Cook for about an hour (test them for "doneness" from time to time".)
Some folks enjoy a bit of hot pepper vinegar or plain vinegar over the cooked greens.
Grandma and Mama always made Corn Bread (Corn Pone)
CORN PONE
3 cups cornmeal
3 Tbsp. lard
2 1/2 cups boiling water
3 tsp. salt
Melt lard(Crisco or oil) in 10 inch cast iron skillet and swirl to coat. Reheat the skillet in the oven and pour batter into the hot pan then place in the oven; this makes a nice crusty bottom to the bread. Pour remaining fat into other ingredients and mix. Bake at 350¼ F for 45- 50 min. or until golden brown.
Some folks might like to adjust any of these recipes with less fat content which is alright. After two open heart surgeries in less than four years, I try to avoid as much fat as possible. Enjoy!
Gary/Louisville
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