MINI-MENUS: A ‘lucky’ New Year’s Day buffet

Pam Griffin

Buttermilk Cornbread

A favorite in the South, cornbread’s color resembles gold. For extra luck, add corn kernels, which resemble golden nuggets.

1/2 cup butter 2/3 cup white sugar 2 eggs 1 cup buttermilk 1/2 tsp. baking soda 1 cup cornmeal 1 cup all-purpose flour 1/2 tsp. salt

Preheat oven to 375. 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 blendedCombine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended ad few lumps remain. Pour batter into the prepared pan.

Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Makes 9 servings.

Black-Eyed Pea Gumbo

Considered good luck due to their penny-like appearance and abundance, these peas are traditionally served in a dish called Hoppin' John. Pigs symbolize progress because they never move backward.

1 lb. bulk pork sausage 1 lb. ground beef 1 large onion, diced 4 cups water 3 (15 oz.) cans black-eyed peas, drained 1 (28 oz.) can diced tomatoes 1 (10 oz.) can diced tomatoes with green chile peppers, undrained 1 tsp. Worcestershire sauce 3/4 tsp. garlic salt 1/2 tsp. salt 1 (4 oz.) can chopped green chilies 4 tsp. molasses 4 beef bouillon cubes 1/4 tsp. ground black pepper 1/4 tsp. ground cumin

In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in remaining ingredients until thoroughly mixed.

Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes. Makes 8 servings.