New Year's Day Menu

Hot Turnip Green Dip
Spicy Black-eyed Pea Dip
Fritos
Brunswick Stew
Atlanta Brisket
Broccoli Corn Bread
Caramel Brownies

Hot Turnip Green Dip:

1/2 cup finely chopped onion

1/2 cup finely chopped celery

2 tablespoons butter

1 3-oz can mushrooms, drained

1 10-oz package frozen chopped turnip greens

1/4 teaspoon grated lemon rind

1 can cream of mushroom soup

1 6-oz roll garlic cheese

1 teaspoon Worcestershire sauce

5 drops hot pepper sauce

Sauté the onion and celery in butter until tender. Stir in mushrooms and set aside. Cook turnip greens according to package directions and drain well. Combine them with the lemon rind in the bowl of a food processor and process until smooth. In the top of a double boiler, combine sautéed vegetables, pureed turnip greens, soup, cheese Worcestershire and hot pepper sauce, stirring until mixture is well blended and heated. Serve hot with corn chips.

Spicy Black-eyed Pea Dip:

1/2 bell pepper, finely chopped

2 stalks celery, finely chopped

1 large onion, finely chopped

1 teaspoon black pepper

1 1/2 teaspoons hot pepper sauce, to taste

1/2 cup ketchup

1 teaspoon salt

3 chicken bouillon cubes

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

2 15-oz cans black-eyed peas

1 15-oz can rotel tomatoes

1 clove garlic, pressed

1 teaspoon sugar

1/2 cup bacon drippings

3 tablespoons flour

In a medium saucepan, combine bell pepper, celery, onion, black pepper, hot pepper sauce, ketchup, salt, bouillon cubes, nutmeg, and cinnamon. Over low heat, cook and stir until boiling and the cubes have dissolved completely. Add peas, tomatoes, garlic, and sugar and simmer 30 minutes. Combine bacon drippings with flour and stir into peas. Cook 10 minutes more. Adjust seasonings. Stir well and serve hot with corn chips.

Brunswick Stew:

1 whole chicken, cut up

1 onion, quartered

2 stalks celery, diced

1 teaspoon salt

1/4 teaspoon pepper

2 cups white shoepeg corn

1 1/2 cups small butter beans

1 pound  canned tomatoes

2 small potatoes, cubed

1/3 cup ketchup

2 to 3 tablespoons vinegar

1 tablespoon firmly packed dark brown sugar

1 teaspoon Worcestershire sauce

1/2 teaspoon Tabasco

1/4 teaspoon marjoram

2 to 3 tablespoons unsalted butter

Place the chicken in a Dutch oven and add enough water to cover well. Add the onion, celery, salt and pepper. Boil until the chicken is ready to come off the bone. Remove the chicken pieces and let cool. Add the corn, butter beans, tomatoes, potatoes, ketchup, vinegar, and brown sugar to the broth; cook 2 hours or until tender. Remove the chicken from the bones and add it to the vegetables along with the Worcestershire, Tabasco and marjoram and butter.

Atlanta Brisket:

3 lbs beef brisket

Coca Cola to cover

2 onions, sliced thinly

1 pack onion soup mix

2 bay leaves

Oil

Soak the brisket in the Coke overnight. Brown the beef in a Dutch oven, preferably cast iron over high heat, with just enough oil to cover the bottom of the pan. Reduce heat and add sliced onions and soup mix, bay leaves and an inch or so of water. Cook, covered on low heat checking every 20 minutes and adding water if needed. It should cook about 2 hours. Slice and serve with mixture as gravy.

Broccoli Corn Bread:

3/4 cup cottage cheese

1 package frozen chopped broccoli, thawed and drained

1 teaspoon salt

1 large onion, chopped

1/2 cup butter

4 eggs beaten

1 (8.5 oz) box Jiffy cornbread mix

Preheat oven to 350 degrees. Grease a 9x13 inch pan. Combine cottage cheese, broccoli, salt, onion, butter and eggs. Stir in cornbread mix. Spread in prepared pan. Bake at 350 degrees for 40 to 45 minutes. Cut into squares.

Caramel Brownies:

2 sticks butter

4 oz unsweetened chocolate

4 eggs

2 cups sugar

1 cup flour

1 teaspoon vanilla

1 teaspoon salt

1/2 cup chopped pecans

1 14-oz package caramels

1/3 cup evaporated milk

Preheat oven to 350 degrees. Melt butter and chocolate. Allow to cool. Beat eggs and sugar, then add to chocolate. Stir in flour, vanilla, salt, and pecans. Put half of mixture into greased 9x13 pan. Bake 15 minutes. While this is baking, heat caramels and milk, stirring constantly until caramels are melted. Spread caramels on brownies and top with remaining half of batter. Bake 30 minutes. Cool and cut.