Recipe: Earlene's Easy Hoppin' John Soup for the New Year!

Earlene’s Easy Hoppin’ John Soup

After a devastating 2008 full of nature’s hurricanes and the financial ones like job loss, bankruptcy both personal and business and home foreclosures, there are a millions of Americans who could sure use some good luck right about now.

Life events like these that probably precipitated recipes to start off the New Year with good luck. Everyone wants a prosperous easier life when battered by harsh financial or health winds.

This recipe serves 6. From Earlene Richards Strother of Clayton, Georgia.

Ingredients:

1 medium onion, chopped

1 Tablespoon chopped garlic

2 Tablespoons olive oil

2 Tablespoons flour

1 (10-oz.) can Ro-tel tomatoes (I use original; you may want to use the mild version. Ro-tel tomatoes are diced with jalapenos.)

1 can chicken broth

4 to 6 ozs. chopped Black Forest (or other deli ham)

2 cans black-eyed peas (I use Bush’s brand)

Cooked rice

Sour cream, chopped green onions and cornbread, optional


Directions:

Sauté onion and garlic in olive oil. Stir in flour when sautéed. Coat onion and garlic with the flour.

Add Ro-tel tomatoes and about ½ can of chicken broth and stir.

Add ham. Stir and reduce heat.

Process one can of black-eyed peas in blender or food processor until creamy. Add to mixture.

Add remaining can of whole peas.

Stir and simmer about 20 minutes. Add remaining chicken broth as needed for desired soup thickness. The soup does NOT seem to need salt added.

Serve over a scoop of cooked hot rice. Garnish with a dollop of sour cream and chopped green onions. A good slice of cornbread goes well with this.

Recipe: Turnip Greens Casserole

Southerners have a love affair with greens! It's no wonder since greens contain a lot of minerals and are HIGH in calcium. Turnip greens are quite good if they are cooked with a smokey meat as flavoring. That leftover Christmas ham or ham bone is a good candidate for cooking greens, especially fresh greens when you can find them.

This recipe uses canned turnip greens. A wonderful brand - if it is in your area - is the Glory brand. Around our house we jokingly call it the Hallelujah! brand. These people know what they are doing as anything by them is awesome straight out of the can; you don't have to doctor a thing as there is plenty of good seasoning. Try looking on the internet for a source if you can't find this brand. It really is awesome and they do many kinds of vegetables besides greens.

Eating greens are done for good luck in the New Year. Why not add another version in the form of an easy casserole to your recipe box?

Turnip Greens Casserole

Serves 4 to 6.

From - Shall We Gather: Recipes & Remembrances of a River Town

Ingredients:

2 large (14 oz.) cans turnip greens or kale

1 (10 3/4 oz.) can cream of mushroom soup

1/2 cup mayonnaise

2 Tablespoons white vinegar

2 Tablespoons prepared horseradish

2 eggs beaten

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 to 1 cup saltine cracker crumbs

1 cup (4 ozs.) shredded sharp Cheddar cheese


Directions:

Combine the turnip greens, soup, mayonnaise, vinegar, horseradish, eggs, salt and pepper in a bowl and mix well.

Spoon the turnip greens mixture into a 9x13-inch baking dish sprayed with nonstick cooking spray.

Bake at 350 degrees F. for 30 to 35 minutes. Sprinkle with the cracker crumbs and cheese and bake for 5 to 10 minutes longer or until the cheese melts.

Note: You may substitute 4 cups drained cooked FRESH turnip greens for the canned ones.

For your copy of this cookbook, Shall We Gather: Recipes & Remembrances of a River Town, go to http://www.trinitywetumpka.org/cookbook.

Or you can call (334) 567 - 7534.

Cost is $26.95, which includes postage and handling.

Published by Trinity Episcopal Church
5375 U. S. 231
Wetumpka, Alabama 36092-3168

Note: For other recipes visit my other fun blog –
Romancing The Chocolate