Black Eyed Peas

It is a Southern good luck custom to eat Black-Eyed Peas on New Year day. This recipe can be made in your crockpot.

Ingredients:

1 pound dried black-eyed peas

6 cups water

1/4 pound salt pork -- sliced

1 clove garlic -- minced

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon oregano

Directions:
Soak peas overnight in crockpot. Drain. Add enough water to cover and cook on high for 3 hours. Reduce heat to low; add remaining ingredients. Cover; cook for 8-10 hours. Drain before serving.

TATER TOTS BAKE
2 pound bag Tater Tots, thawed (Ore-Ida brand is best)
8 ounces sour cream
1/2 cup onions, chopped
1/2 stick butter, melted
1 teaspoon salt
1/2 teaspoon pepper
8 ounces cheddar cheese, shredded
1 can cream of chicken soup (undiluted)
Potato chips, crushed (optional)

Mix all ingredients (except potato chips) and pour into greased 13” x 9-1/2” baking dish. Top with crush potato chips. Bake at 35 degrees for 30 minutes.

Day-Before Mashed Potatoes
9 potatoes, peeled
6 oz. cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter

1. Bring a pot of salted water to a boil. Drop in potatoes. Cook until tender but firm, about 15 minutes.
2. Transfer potatoes to a large bowl and mash until smooth. Mix in remaining ingredients. Cover and refrigerate 8 hours or overnight.
3. To warm, preheat oven to 350 degrees. Lightly grease a medium baking dish. Spread mixture into dish; bake 30 minutes.
Servers 8.

Source: Betty in Jackson, Mississippi. My frind Betty sent this recipe to me and says it multiplies well for a crowd, and the labor is limited to opening cans. Works great for covered dish suppers...
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Turnip Green Casserole
1 (15 oz.) can Bush's chopped turnip or mustard greens, drained

1 teaspoon sugar

Salt, pepper to taste

1/2 of (10 1/2 oz.) can cream of mushroom soup

1/2 cup mayonnaise

2 tablespoons wine vinegar

1 teaspoon horseradish

2 eggs, slightly beaten

Bread crumbs

Grated cheddar cheese

Blend all ingredients together except crumbs and cheese. Spoon into casserole. Cover top with bread crumbs and cheese and bake one hour at 350 degrees. Serves 6 to 8.

Nassau Grits

If you hear GRITS and automatically think Rednecked Southern Trash just let your mouse move you on; you are not yet prepared for this manna from heaven. Be patient and strive to a higher plane where the nuances of GRITS can arouse and tantalize your taste buds. If you dare push the envelope and venture into new realms, perhaps even introduce a dish to challenge your children and grandchildren - try this. I guarantee once you do you will make it again and again.

The recipe is adapted from Southern Living (9/99 p. 193) and several others. It's a bit of trouble to put together but by doubling the ingredients above the and freezing half, it makes an easy second batch later on. You'll want a second batch!

1/2 pound spicy sausage bulk or links

1/2 pound diced ham steak

1/2 pound bacon (diced)

1 cup finely chopped onions

1/2 cup diced bell pepper

1 tablespoon minced garlic

2-3 cups chopped fresh tomato (or large can [35 oz.] of peeled tomatoes - don't drain)

4 cups water (if using fresh tomatoes up to a cup more water may be used)

1 teaspoon fresh ground black pepper (more or less, to taste)

1 tablespoon Worcestershire sauce

1 teaspoon salt (optional)

1 tablespoon hot sauce (Cholula- preferred or Tabasco, -- more or less, to taste)

1 cup uncooked quick-cook (not instant) YELLOW grits

DIRECTIONS
In a 3-½ quart pot, cook sausage, drain, crumble. Set aside.
In the same pot, cook bacon until crisp; drain & put with the sausage; reserve 2 tablespoons drippings in the pot.
Saute the onions, peppers and garlic until soft.
Add tomatoes (if fresh - saute with the above items).
Add the water and next 2 items - bring to a boil.
Gradually stir in the grits, cover, reduce heat to simmer.
Stir often for 5 - 10 minutes or until very thick.
Add salt and Cholula.
Add the ham, bacon and sausage. Stir.
Serve hot in small bowls as a side dish to eggs or as the main breakfast dish.
Have salt, pepper and hot sauce to add at the table.
Refrigerated left-overs keep several days and re-heat nicely in the microwave.
Serves 4-6