NOCHEF&JUSTLOVESFOOD.YUM
12-31-2006, 04:24 PM
Happy New Year to the gang at cookingforums.net!
I have two New Years recipes to offer. One based on my Sothern Tradition, the other one is from my ancestral past. Enjoy!
Quick Hoppin' John
Considered a lucky meal for New Years Day, serve this Southern tradition with cornbread.
INGREDIENTS:
1 cup chopped onion
1 tablespoon bacon drippings
2 cans (about 16 ounces each) black-eyed peas, slightly drained, or about 3 cups cooked black-eyed peas
1 cup chopped cooked ham
1/4 teaspoon ground cayenne pepper
3 cups hot cooked rice
Salt to taste
Sliced sweet onion, optional
PREPARATION:
In a large saucepan sauté chopped onion in bacon drippings until tender. Stir in black-eyed peas, ham, and cayenne pepper. Simmer for 10 minutes; stir in hot cooked rice and salt. Serve Hoppin' John hot with sliced onion.
Serves 4 to 6.
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SCOTTISH BOQUANRAN CHERRY CAKE
3 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup butter
1 1/4 cups granulated sugar
4 eggs
1 1/2 cups candied cherries
2 Tbsp. all purpose flour
1 tbsp. lemon juice
Sift together 3 cups flour, baking powder and salt; set aside.
In large mixing bowl, cream together butter and sugar.
Beat eggs; add alternately with flour mixture to butter sugar mixture, beating well after each addition.
To keep cherries from sinking to bottom of cake tin, toss them with 2 Tbsp. flour and add to batter. Stir in lemon juice.
Spread batter in buttered and floured 9 x 5 inch loaf pan. Bake in 375 F. oven for 1 1/2 hours or until golden brown on top and firm to touch. Cool in pan for 10 minutes; turn out onto cake rack to finish cooling.
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Sorry, I do not have any hangover recipes :D
I have two New Years recipes to offer. One based on my Sothern Tradition, the other one is from my ancestral past. Enjoy!
Quick Hoppin' John
Considered a lucky meal for New Years Day, serve this Southern tradition with cornbread.
INGREDIENTS:
1 cup chopped onion
1 tablespoon bacon drippings
2 cans (about 16 ounces each) black-eyed peas, slightly drained, or about 3 cups cooked black-eyed peas
1 cup chopped cooked ham
1/4 teaspoon ground cayenne pepper
3 cups hot cooked rice
Salt to taste
Sliced sweet onion, optional
PREPARATION:
In a large saucepan sauté chopped onion in bacon drippings until tender. Stir in black-eyed peas, ham, and cayenne pepper. Simmer for 10 minutes; stir in hot cooked rice and salt. Serve Hoppin' John hot with sliced onion.
Serves 4 to 6.
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SCOTTISH BOQUANRAN CHERRY CAKE
3 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup butter
1 1/4 cups granulated sugar
4 eggs
1 1/2 cups candied cherries
2 Tbsp. all purpose flour
1 tbsp. lemon juice
Sift together 3 cups flour, baking powder and salt; set aside.
In large mixing bowl, cream together butter and sugar.
Beat eggs; add alternately with flour mixture to butter sugar mixture, beating well after each addition.
To keep cherries from sinking to bottom of cake tin, toss them with 2 Tbsp. flour and add to batter. Stir in lemon juice.
Spread batter in buttered and floured 9 x 5 inch loaf pan. Bake in 375 F. oven for 1 1/2 hours or until golden brown on top and firm to touch. Cool in pan for 10 minutes; turn out onto cake rack to finish cooling.
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Sorry, I do not have any hangover recipes :D