Happy New Year's

We alternate New Year's traditions between Southern and Pennsylvania Dutch. This is a southern year (since Curtis had to put up with my family for a week!). We had black-eyed pea soup, cornbread, and greens with sauce (I used kale instead of collards because we didn't get any collards this week in our box). I usually like black-eye pea soup, but didn't this year. I am going to blame that on being pregnant. J ate the soup just fine. M just wanted to eat cornbread and honey. She said she didn't like to eat "eyes." We did get her to taste one bean. Maybe next year she'll like it better.

Black-eyed Pea Soup
2 c fresh (frozen, but not canned) black-eyed peas
2 chopped jalapenos (more or less 3 T worth), optional
4 slices uncooked bacon, cut into small pieces
4 c chicken or turkey stock
1/2 c water
1 T garlic, minced
1/2 c onion, minced

Saute bacon, onion, and garlic together in a heavy skillet. In a heavy saucepan, combine cooked bacon, peas, jalapenos, and stock. Bring to a boil, turn down heat, and simmer until peas are tender, about 30 minutes. Add salt and pepper to taste and serve.

Corn Bread
1/3 c sugar
3 T oil
4 eggs
1 c cornmeal
1 c flour
4 t baking powder
1/4 t salt
1 1 /2 c milk

Cream together oil and sugar. Add eggs one at a time, beating well after each addition. In a separate bowl, combine cornmeal, flour, baking powder, and salt. Add sugar mixture alternately with milk. Stir just until blended. Pour into lightly greased 9 x 9" pan. Bake in a preheated 375 oven for 30 - 45 minutes.