When I think of the new year, several things come to mind. The first is New Year’s resolutions.
In the United States, 41% of people make New Year’s resolutions. Of that, only 72% have still kept them on Jan. 7. After six months, only 44%, and by the end of the year, only 8%.
One year, my husband and I decided to make resolutions for each other. That didn’t work out too well. We didn’t speak for several days. That was early in our marriage; we have better sense now.
The 10 most common resolutions are:
• Lose weight and eat more healthfully.
• Self improvement.
• Better financial decisions.
• Quit smoking.
• Do more exciting things.
• Spend more time with family and friends.
• Work out and exercise more often.
• Learn something new.
• Do good deeds for others.
• Find the love of your life or if you already have, remember to tell your partner that he or she is the love of your life.
New Year’s Day has many superstitions. My favorite one is that what you do on New Year’s Day you will do all year. I also like the fact that you should lie low and do nothing. Be sure to shoot fireworks and sing “Auld Lang Syne.”
As far as lucky foods go, you should eat 12 grapes — one for each month of the new year. You should eat some type of pork, because pigs root forward when they eat. Black-eyed peas are served for prosperity. Eating any type of greens is for financial gain.
Today, I have some recipes for bringing you luck on New Year’s Day. Happy new year, and thanks for reading.
HOT SAUSAGE BLACK-EYED PEA DIP
1 pound hot pork sausage
2 (15-ounce) cans black-eyed peas, rinsed and drained
1 can Ro-Tel tomatoes, drained
1 (8-ounce) package cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with cooking spray. Brown sausage until no longer pink, and drain well. Combine all remaining ingredients with sausage. Pour into prepared dish, and bake for 30 minutes. Serve with Fritos or tortilla chips. For a festive treat, use pork rinds for dippers.
BLACK-EYED PEA CHILI
1 pound sausage
1 pound ground beef
2 tablespoons dried minced onion
1 teaspoon garlic powder
2 tablespoons chili powder
2 teaspoons ground cumin
1 (6-ounce) can tomato paste
1 (15-ounce) can diced tomatoes
1 (15-ounce) can Ro-Tel tomatoes
1 (16-ounce) package frozen black-eyed peas
2¼ cups beef broth
1 teaspoon smoked paprika
½ teaspoon red pepper
Salt and pepper to taste
Cook sausage and ground beef until no longer pink. Drain off fat. Combine all ingredients in a 6-quart slow cooker. Cover and cook on low for six to eight hours.
(This can also be cooked on stove top in a stew pot.)
HOT TURNIP GREEN DIP
1 cup chopped onion
1 tablespoon butter
¼ cup dry white wine
2 (10-ounce) packages frozen chopped turnip greens, thawed and drained
2 (8-ounce) packages cream cheese
1 (8-ounce) carton sour cream
¾ cup milk
1 teaspoon hot sauce
½ teaspoon salt
Saute onion in butter until tender. Stir in wine, and simmer for two minutes. Add remaining ingredients, and cook over low heat until thoroughly heated, stirring occasionally. Serve warm with toasted baguette slices or your favorite crackers.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
