DINNER TONIGHT: For New Year's Day, Hoppin' John soup

Quick Hoppin’ John Soup

1 lb. sage pork sausage

1 (6 oz.) package uncooked long grain and wild rice mix, with seasoning packet

2 stalks celery, diced

1 medium onion, chopped

2 (15 oz.) cans black-eyed peas, drained

2 (14.5 oz.) cans diced tomatoes, with liquid

2 (14 oz.) cans chicken broth

2 cups water

Salt to taste

Crumble sausage into a skillet over medium heat and cook with celery and onion until evenly brown.

In a large pot, mix the cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt. Makes 8 servings.

Southern as You Can Get Collard Greens

1 bunch collard greens, washed, trimmed and chopped

2 smoked ham hocks

2 (10.5 oz.) cans condensed chicken broth

2 3/4 cups water

1 Tbsp. distilled white vinegar

Salt and pepper to taste

Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 to 2 hours. Makes 8 servings.

Waikiki Cornbread

3 cups buttermilk baking mix

1 cup white sugar

2 1/2 tsp. baking powder

1/4 cup yellow cornmeal

3 eggs

1 1/4 cups milk

1 cup butter, melted

Preheat oven to 350. Lightly grease a 9 x13 inch baking pan.

In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal.

In a separate bowl, combine eggs, milk and melted butter; beat until creamy. Stir in flour mixture until well combined. Pour batter into prepared pan.

Bake for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.

For New Years Day, make it quick, make it easy, but make it good. — Pam Griffin