Happy and blessed New Year

Happy and Blessed New Year…Take care and I’ll be seeing you around…Agnes   

 Citrus Punch

1 cup lemon and lime juice (mix like you like it. I do half cup or each.)  

1 small can frozen orange juice concentrate and 1 juice can water

1can (46 ounce) pineapple juice

1 and ½ cups sugar

Mix all together and freeze in ice cube trays. About 30 minutes before serving put frozen mixture in punch bowl and let sit. Stir until slushy and pour in 2 bottles (2 liter size) chilled ginger ale. Serve

 Breakfast Tacos

8 (or more) flour tortillas (8 inch) Fold each and wrap in a square of foil. Heat in 325 degree oven.

1 pound hot sausage meat

½ small onion, minced

1 dozen eggs (whisk together like you are going to make scrambled eggs.)

Salt and pepper to taste

1 and ½ cups shredded Cheddar or Jack cheese

Cook sausage meat and onion until done. Drain and stir eggs into skillet. Cook until eggs are set but still have moisture in them. Un-wrap tortilla and put egg/sausage mixture down center, sprinkle cheese on top, fold sides together and serve with taco sauce.

 Black-Eye Pea Salsa

(My children and grand-children love this…agnes)

2 cans black-eye peas (the dry peas that have been soaked, cooked and canned)

1 rib celery, small chopped

1 small bell pepper, small chopped

2 to 3 large tomatoes, small chopped.

1 small sweet onion, small chopped

2 tablespoons lemon or lime juice

1 small jar pace salsa, the heat taste you desire

Salt and pepper to taste

Few dashes hot sauce

Open peas, pour in colander drain and gently wash. Set aside to drain. Prepare vegetables and gently mix all in a large bowl. Add more lemon juice and salt, if needed. Cover and let sit at room temperature a short time before serving. Serve with fried corn cakes or corn chips. Keeps well in refrigerator.

Black Eyed Peas

1 bag (16 ounces) dry black-eyed peas

5 cups water

1 salt cured ham hock or ¼ pound salt pork

1 fresh jalapeno pepper

1 medium onion, cut in wedges

Salt and pepper to taste

Clean and wash peas. Place in a large, heavy pot. Cover in water at least 2 inches over peas. Soak overnight. Drain. Add 5 cups water and rest of ingredients. Bring to a boil, cover, reduce heat to simmer and cook until tender. Remove pepper pod. To serve, garnish sliced jalapeno pepper and sliced onions, if desired. Corn Bread is a must with this dish. It will easily feed 10 people.

 Turnips, Mustard, Collards, Kale and other such greens

Prepare by washing several times, de-stemming and chop, if desired. Young tender greens do not need to be de-stemmed or parboiled. However, the older greens are better if you do both. To parboil–put in boiling, salted water. Cover bring to boil, turn off heat, let set for 15 minutes and drain. Put back in pot and add boiling water* to just cover and 3 tablespoons butter, bring to a boil, reduce to simmer, cover, and cook till tender.

*Note: If you want to use seasoning meat, cook meat in water till tender and add both water and meat to the greens and cook.

Apple Casserole

7 Rome apples (peeled and sliced)

1 stick butter

1 cup sugar

½ pound Velveeta cheese

¾ cup self-rising flour

Use butter wrapper to grease a 9 x 5 dish. Place apples in dish. Melt butter and cheese together and beat in sugar and flour. Spread over apples and bake for 45 minutes.

 Corn Pudding

(This is great for a covered dish.)

2 cups fresh or frozen creamed style field corn

¼ cup sugar

2 tablespoons flour

1 teaspoon salt

5 beaten eggs

2 cups milk

½ stick butter

Mix corn, sugar, salt and flour. Add beaten eggs and milk and mix well. Pour into a buttered casserole dish. Dot with butter on top. Bake at 350 degrees for about 50 minutes.

 Serve your dinner with a pan of cornbread and a tray of pickle, relish, and sliced sweet onion.