Carnival of the Recipes #175
New Year’s Day and New Year’s Eve Traditions
Cooking for New Year’s Day and New Year’s Eve tends to be a random affair punctuated by comfort food and easy to prepare meals to be eaten at parties and in front of the television.
One of the most well-known traditions is that Black-eyed peas are traditionally eaten on New Year’s Day, often with collard greens or mustard greens. The tradition indicates that the eating of black eyed peas will bring good luck and fortune.
With that in mind, we have a couple of Black Eyed Peas Recipes submitted by various members of the Carnival of the Recipes.
Shawn Lea presents her Recipe for good luck in the new year with … Stewed Black-Eyed Peas posted at Everything And Nothing.
Famous Recipes presents new year’s eve recipes – New Year’s Eve Black-Eyed Peas Recipe | World Famous Recipes posted at Famous Recipes.
And here are a couple of more Black Eyed Pea Recipes for good measure:
Black-Eyed Peas with Garlic and Kale Recipe
1 1/2 lbs. kale, washed and drained
1 T. olive or other vegetable oil
1 T. chopped fresh garlic, or more to taste Pinch of dried red pepper
2 C. canned or cooked black-eyed peas
1 T. cider vinegar, or to taste
Pull the kale leaves from the tough stems. Discard the stems and chop the leaves into one-inch pieces. Place about two inches of water in a large pot and heat to boiling. Add the kale, cover and cook until tender, stirring occasionally, 15 to 20 minutes.
Drain. Reserve the water for soup, if desired. In a large non-stick skillet, combine the oil and garlic. Cook the garlic over low heat, stirring, until it begins to sizzle, about two minutes. Add the peas and red pepper and cook until blended, stirring, about three minutes. Add the kale and stir to blend over low heat. Add the cider vinegar just before serving. Serve hot or at room temperature.
Black Eyed Peas with Ham
Eating black eyed peas on New Year’s Eve is supposed to bring you luck, or so says Southern tradition. Why leave it to chance when you can cook up a delicious pot of black eyed peas instead?
Cooking black eyed peas at a low simmer instead of a boil will keep the skins from bursting and give the dish a better appearance. Also add salt after cooking is complete as it can make the beans tough.
3 1/2 C canned or frozen (and thawed) black-eyed peas thawed
3 C chicken stock or canned low-salt broth
4 oz finely chopped ham
1 C onion, chopped
2 T balsamic or red wine vinegar
4 garlic cloves, minced
1 bay leaf
1/2 tsp thyme
1/4 tsp (more to taste) crushed red pepper
pepper to taste
Bring all ingredients to boil in heavy large saucepan. Reduce heat to a low simmer and cook, stirring occasionally, until peas are tender, about 45 minutes. Season with salt and pepper.
And now for the rest of the New Year’s Eve and New Years Day Holiday Traditional Recipes
Michele presents Sausage and Cabbage Casserole posted at Meanderings.
Slow Cooker Recipes presents Slow Cooker Recipes – Crockpot Scallop Potato-Tomato Pot posted at Slow Cooker Recipes.
Bill presents Surprise Dessert posted at Recipes – World Famous Recipes.
Carl Chapman presents The Best Turkey You Ever Ate! posted at Confessions of an Executive Restaurant Recruiter.
Laura Williams presents Chocolate Extract Coffee posted at Laura Williams’ Musings.
Famous Recipes presents Vanilla Cream Frosting posted at Famous Recipes.
Diabetic Recipes presents Diabetic Recipes – Vegetable-Barley Pilaf posted at Diabetic Recipes.
Crock Pot Recipes presents Chili-Cheese Taco Dip posted at Crock Pot Recipes.
Kevin P Menard presents Midnight Meat Pie aka Tourtierre posted at technogypsy.
Martin Lindeskog presents EGO: PIZZA SLICE posted at EGO.
Kevin P Menard also presents some traditional recipes left over from last week … Holy Supper Recipes – Pirogi, Pagachi, Mushroom Barley Soup, & Bobalky posted at technogypsy.
Easter Recipes presents Blueberry Dumplin’s posted at Easter Recipes.
Thelly presents Chicken Recipes – Chicken Biryiani Recipe posted at Chicken Recipes.
Famous Recipes presents Peanut Busters posted at Famous Recipes.
Marsha Hudnall presents Healthy Recipe: Tomato Basil Squares posted at A Weight Lifted.
Pancake Recipes presents Pancake Recipes – Deli-Cakes posted at Pancake Recipes.
Sarah presents Historic recipe for homemade PB cups! posted at SARAHSPY.
Akumakann Recipes presents Amaretto Almonds posted at Akumakann Recipes.
PabloPabla presents Chinese Stewed Duck posted at Hochiak! Delicious Asian Food.
Turkey Recipes presents Turkey Tamale Pie posted at Turkey Recipes.
Thai Recipes presents Vegetarian Thai Red Curry with Eggplant posted at Thai Recipes.
Free Recipes presents Confetti Appetizers – New Year Recipe posted at Free Recipes Online.
Recipes presents Saturday Night Chicken posted at Recipes.
World Famous Recipes presents Red Velvet Cake Recipes – Velvet Flag Cake Recipe | World Famous Recipes posted at World Famous Recipes.
Famous Recipes presents Crazy Crust Apple Pie posted at Famous Recipes.
Next week The Carnival of the Recipes will be hosted at TechnoGypsy and will be dedicated to “Russian Christmas or 12th Night.”
You can send recipes or links to email@example.com by noon CST on Saturday.
For a line-up of future Carnivals, visit our Carnival of the Recipes page on Blog Carnival.
You can submit to the next Carnival of the Recipes using this form
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New Year’s Eve Black-Eyed Peas Recipe – New Years Eve Recipes
Make up a batch of black eyed peas in the slow cooker and then follow this link to learn our family favorite way to prepare black eye peas and eat them for New Years.
New Year’s Eve Black-Eyed Peas Recipes
Here is a slow cooker recipes preparation method for Black Eyed Peas Mexican Style:
Black Eyed Peas Mexican Style
1 pound dried black-eyed peas
6 cups water
1/4 pound salt pork, cut into thick slices
1 clove garlic, minced
1 teas salt
1/4 teas pepper
1/4 teas dried oregano
In a slow cooker, combine black-eyed peas with water; soak overnight
Cook soaked beans in water on High for 2 to 2 1/2 hours or until
tender, but not mushy.
Turn to Low; stir in salt pork, garlic, salt, pepper and oregano
Cover & cook on low 8 to 10 hours.
Drain & serve.
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French Onion Beef Roast With Rice and Homestyle Green Beans
French Onion Beef Roast With Rice
1/4 cup + 2 tablespoons flour
3 pounds beef chuck roast
1/4 cup canola oil
1 (10 1/2-ounce) can condensed French onion soup
1 (1-ounce) packet dry onion soup mix
1 (4-ounce) can mushroom pieces
2 pouches boil-in-bag rice
salt and pepper, to taste
Preheat slow cooker on high. Preheat large sauté pan on medium-high 2-
3 minutes. Place 1/4 cup flour on plate. Flour roast on all sides.
Place oil in saute pan and swirl to coat. Add roast and brown on each
side for 4 minutes. Place roast in slow cooker and reduce heat to
low. Reduce heat on saute pan to medium-low. Stir in 2 tablespoons
flour and cook 1 minute, stirring to create a smooth paste.
Stir in soup, dry soup mix and mushrooms. Bring to a boil. Add soup
mixture to slow cooker and simmer 8-10 hours. 20 minutes before
serving, fill medium saucepan 1/2 full of water. Cover and bring to
boil on high heat for rice. When water boils, add rice pouches and
boil 10 minutes. Using tongs, remove rice pouches from water,
allowing water to drain completely. Remove roast from crock-pot and
place on platter. Season rice with salt and pepper and a little
chopped parsley. Serve.
Homestyle Green Beans
2 (14 1/2-ounce) cans Italian green beans
1 tablespoon cooked crumbled bacon
2 drops liquid smoke flavoring
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
Drain 1 can of beans. Combine in microwave-safe bowl: beans
(including liquid from 1 can), bacon, liquid smoke, seasoned salt andpepper.
Cover and microwave on high for 6 minutes, stirring halfway
through cooking time.
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The Great Hadassah cookbook
1 cup (250ml.) butter .
4 oz. (125g) cream cheese .
2 cups (500ml.) flour, sifted .
4 tbsp. (60ml.) berry sugar.
Cream Butter well and then add cheese, flour & sugar and mix well. Cover with wax paper and refrigerate overnight.
Roll out not very thin and cut into equal numbers of rounds and squares. Place a spoonful of apricot or other jam in the middle or use the traditional poppy seed filling.
Pinch the rounds into triangles and fold the squares over the triangles.
Bake on a greased cookie sheet at 400ºF (200º C) for 12 to 15 minutes until lightly browned.
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4 tablespoons cocoa powder
1 ounce liquid red food color
3/4 cup water
1 pudding-type cake mix (white or yellow)
1 teaspoon vanilla
1 teaspoon butter flavoring
4 tablespoons buttermilk powder
1 tablespoon white vinegar
Heat oven to 325F.
Mix together cocoa powder, red food color, and a small amount of the water forming a paste. Add remaining ingredients except vinegar. Mix 2-3 minutes on medium speed until well blended. Add vinegar and blend completely. Pour batter into prepared 9″ x 13″ cake pan and bake for approximately 35 minutes or until toothpick inserted in center comes out clean.
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