New Year’s Menu

New Year! 2012 is here and what a great way to celebrate the season than with a celebration meal. Below will be on my menu and I hope that you will try them, too. These recipes have been collected over the years and are my family’s favorite. I apologize that I did not keep where I got these recipes.

Black Eyed Peas

16 ounces dried black-eyed peas, rinsed and sorted (I use fresh peas that I froze from the summer)
1 medium onion, diced
1/2 cup diced ham (I use one ham hock)
1 1/2 tablespoon minced garlic
1 teaspoon seasoned salt
black pepper, to taste

Presoak peas as directed. (If you are using fresh, no need to presoak) Drain the water from the peas and place peas in a crockpot. Add all other ingredients, plus enough water to cover. Stir well to mix. Cover and cook on LOW setting for 8-10 hours.

Fried Cabbage

3 slices bacon, cut into thirds
1/3 cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch white sugar

Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender

Buttermilk Cornbread

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk (I use the buttermilk powder and water)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Honey Pork Tenderloin

1/3 cup honey
2 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons sesame oil
2 tablespoons balsamic vinegar
2 (3/4 pound) pork tenderloins

Preheat oven to 450 degrees F (230 degrees C).
In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.

Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 160 degrees F (70 degrees C).

Cranberry Orange Cake

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup white sugar
1/3 cup orange juice
2 eggs
1 cup buttermilk
2 tablespoons cranberry-flavored liqueur
3/4 cup vegetable oil
1 cup fresh cranberries
2 tablespoons grated orange zest
1 cup orange juice
3/4 cup white sugar

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda, baking powder and salt; set aside.

In a large bowl, mix together 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. Add the dry ingredients and mix just until moistened. Fold in the chopped dates, cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.

Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Let the cake cool in the pan set over a wire rack for 15 to 20 minutes.

Remove the cake from the pan and place on a serving plate. In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar. Bring to a boil, stirring until the sugar has dissolved. Use a turkey baster or large spoon to drizzle the sauce over the cake. Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.. Dust with powder sugar or ice the cake with a vanilla frosting that you add orange flavoring.

If you like these recipes, check out Back to the Table with My Country Kitchen cookbook.

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