Great recipes to start your New Year off

Kathy Cooke

Happy New Year! Warning: These are to be enjoyed before your diet begins!

Black Eyed Peas Cornbread

1 pound ground beef, browned and drained 1 cup cornmeal

1/2 cup all-purpose flour

3/4 cup cream-style corn

1 cup cooked or canned blackeyed peas, drained

1 medium onion, chopped

1/2 cup canola oil

1 cup buttermilk

2 eggs, beaten

2 cups (8 ounces) shredded cheddar cheese

1/2 teaspoon baking soda

In a bowl, combine all ingredients. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350°, uncovered, for 40-45 minutes or until bread is golden. Yield: 8-10 servings.

Fried Cabbage with Bacon

6 bacon strips, diced

1 small head cabbage, chopped

1 teaspoon garlic powder

3/4 teaspoon salt

1/2 teaspoon ground mustard

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Stir-fry cabbage in drippings for 5 minutes. Add garlic powder, salt, mustard and bacon; cook and stir until heated through. Yield: 6 servings.

Yummy Potatoes

5 lb. bag red potatoes

1 stick butter

2 cans chicken broth

1 cup grated cheddar cheese

8 oz. sour cream sprig of rosemary season salt or salt and pepper

Wash and cut up potatoes, leaving most of the skin on. Put in large Dutch oven. Add butter, broth, cheese, rosemary, spices. Cook in oven at 350 for at least an hour. Take out of oven and don’t remove the lid. Let sit with no heat for 30 minutes. Add sour cream.

Cashew Pecan Pie Bars

2 cups all-purpose flour

1/4 cup sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup cold butter, cubed


1 cup packed brown sugar

1 cup maple syrup

3/4 cup butter, cubed

1-1/2 cups chopped cashews

1-1/2 cups coarsely chopped pecans

3 tablespoons heavy whipping cream

Line a 13-in. x 9-in. baking pan with foil; grease the foil and set aside. In a large bowl, combine the flour, sugar, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Press into prepared pan. Bake at 350° for 25-30 minutes or until golden brown.

Meanwhile, in a large saucepan, combine the brown sugar, syrup and butter. Bring to a boil over medium heat; cook and stir for 3 minutes. Remove from the heat; stir in the cashews, pecans and cream. Pour over crust. Bake 25-30 minutes longer or until filling is set. Cool on a wire rack. Using foil, lift bars out of pan. Discard foil; cut into bars. Yield: 2 dozen.

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2014-01-02 digital edition

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