Good luck recipes and more

Black-eyed peas are something that I look forward to every January 1st but unlike turkey and dressing, I will eat black-eyed peas other times of the year.

Must haves for me are cornbread, tomatoes, chopped green onion and lots of black pepper.

Here’s an easy crockpot recipe which has you put dried peas into the crockpot and cook on high for seven hours. If you soak the peas overnight I don’t think you would need to cook them on high for that long. Your choice either way.

Slow Cooker Black-Eyed Peas

1 lb. dried black-eyed peas

7 cups chicken broth

14 oz. can petite diced tomatoes

6 slices bacon cooked and sliced

1 cup diced ham

1/2 cup diced sweet onion

1 garlic clove minced

1 tsp. oregano

1/4 tsp. pepper

1/4 tsp. salt, add to taste at the end of cooking time

Add the dried peas to the slow cooker. No need to presoak.

Add the chicken broth, can of diced tomatoes, bacon, ham, onion, garlic, oregano and pepper. Stir.

Cover and cook on HIGH FOR 7 hours. Do not open the lid during the cooking time.

Add the salt to taste.

For creamier beans remove 1 cup of the beans and mash. Add back to the slow cooker and stir.

—kwc—

Now that you have your black-eyed peas for luck you have to eat some cabbage for money. Here’s an easy recipe with bacon and onions. What’s not to love?

Southern Fried Cabbage

1 large head of cabbage roughly chopped

8 slices thick cut bacon diced

1 yellow onion diced

2 tbsp butter optional

Salt and black pepper to taste

Add diced bacon to a large saute pan and cook over medium heat until crispy. Do not drain.

Add onions and cook until softened and browned, about 5 minutes.

Add cabbage, half at a time if you need to, and mix with the bacon and onions. Cook until it is softened.

If you want to add even more flavor add a couple tablespoons of butter and stir until combined.

Season with salt and black pepper.

—kwc—

And how about an easy trifle recipe for dessert using store bought angel food cake?

Orange Blossom Trifle

1/4 cup orange juice concentrate

3 eggs, lightly beaten

1/2 cup white sugar

1/4 cup cold butter, cubed

1 cup whipping cream, whipped to soft peaks

1 (10 inch) angel food cake, cut in cubes

2 (15 ounce) cans Mandarin oranges, drained and patted dry

Orange zest

Stir together orange juice, eggs and sugar in a small saucepan. Place over low heat, and stir constantly until the sugar has dissolved and the mixture is very thick. Once thick, strain mixture into a large bowl, and stir in butter cubes until melted. The add orange zest. Cover and refrigerate until cold, about 2 hours.

Fold whipped cream into cold egg mixture until smooth. Recover and refrigerate for 3 hours.

To assemble, place half of the cubed angel food cake into the bottom of a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle with half of the Mandarin oranges. Create a second layer with the remaining angel food cake, whipped cream mixture, and Mandarin oranges. Refrigerate until ready to serve.