Good Luck in a Bowl: Black-Eyed Pea & Sausage Soup

It's traditional and we try to eat a black eyed pea dish on New Year's Day. This year I tried something a little different and for extra luck we had a small bowl today. on New Year's Eve, too. The soup is hearty and features a great combination of flavors.

For another recipe from 2012, click on Good Luck Black-Eyed Pea Soup.

Black Eyed-Pea & Sausage Soup              

½ lb. bulk sausage

1 medium to large onion, diced 


4 cups beef broth 


About 3 cups cooked black-eyed peas, drained or use 3 (15 oz.) cans, drained (I soaked the peas overnight & just followed cooking directions of pkg. of dried peas) 

2 (14.5 oz.) can diced tomatoes                     

1 (4 oz.) can green chilies 


1 tablespoon Worcestershire sauce 


1 teaspoon garlic powder

½ teaspoon ground cumin 


½ to 1 teaspoon salt 


¼ teaspoon ground black pepper 


2 tablespoon ground cornmeal, optional 

1. In a large soup pan or Dutch oven, cook and stir the pork sausage with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes.
   
2. Pour in the broth and stir to deglaze the pan
3. Stir in black-eyed peas, diced tomatoes, Worcestershire sauce and all remaining seasoning; stir to combine.
   
4. Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes. During this time, stir in a couple of tablespoons of cornmeal if desired. It thickens the soup just slightly.
   

Recipe without photos . . .

Black Eyed-Pea & Sausage Soup               

½ lb. bulk sausage

1 medium to large onion, diced 


4 cups beef broth 


About 3 cups cooked black-eyed peas, drained (equivalent to about three 15 oz. cans, drained)

2 (14.5 oz.) can diced tomatoes                      

1 (4 oz.) can green chilies 


1 tablespoon Worcestershire sauce 


1 teaspoon garlic powder

½ teaspoon ground cumin 


½ to 1 teaspoon salt 


¼ teaspoon ground black pepper 


2 tablespoon ground cornmeal, optional 

1. In a large soup pan or Dutch oven, cook and stir the pork sausage with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes.
2. Pour in the broth and stir to deglaze the pan
3. Stir in black-eyed peas, diced tomatoes, Worcestershire sauce and all remaining seasoning; stir to combine.
4. Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes. During this time, stir in a couple of tablespoons of cornmeal if desired. It thickens the soup just slightly.

Abilene Kansas App News Center: Little Spirit Recipe For The New Year

Abilene Kansas App News Center: Little Spirit Recipe For The New Year: Toasting the New Year – Her Way!    by Meta Newell West As the New Year approaches, it’s traditional to raise a glass of ch...

Click on the link above to read my story about a wonderful recipe for a festive holiday drink and then raise your glass in a toast to a healthy and happy New Year! Also, the recipe can be accessed from this link — Spiced Cranberry Sparkling Cocktail

Grandma Richardson’s Date Pudding

It’s full of dates, nuts and gooey caramel runs throughout the moist cake. Absolutely delicious!

My mother wanted this pudding, made from her mom’s recipe, for Christmas dinner. We found it in the cookbook that I had put together for my mom, her four sisters and their children years ago. It was submitted by Aunt Olive and this is what she said. “I have very few of Mother's recipes. I can not remember seeing her use a cookbook but I'm sure she did some — but most of the times it was from memory. I remember her telling that as a young girl she worked for a German family and that she learned a lot about cooking from this German lady. Grandmother Wolf (this would be my mom’s grandmother; my great grandmother) was an excellent cook so Mother had a good teacher.”

Here’s the recipe with a few minor updates:

Grandma's Date Pudding

Cake Base

1 cup all-purpose flour                                  

1 cup granulated sugar (this is what it called for but could be reduced to 3/4 cup which would cut some of the sweetness)

2 teaspoons baking powder

½ teaspoon salt

½ cup milk

1. Spray an 8x8-inch pan. Preheat oven to 350°
2. Mix together above ingredients and pour into prepared pan. 
   
   
   
   

Topping:

1 cup pitted and chopped dates

2 cups water              

1 tablespoon butter

½ cup chopped walnuts

½ cup packed brown sugar

1. Place all ingredients in a saucepan and bring to a boil.

   

   Ingredients are in saucepan. 

   

   Ingredients at boiling stage, read to carefully pour over the cake.

2. Then, carefully pour liquid over the cake. Do NOT stir or mix.       

   

   Ready to go into the oven.

3. Bake at 350° for 35 to 55 minutes. (The original recipe calls for 35 minutes but my cake was not set. I reset for 10 minute, checked and reset timer until the cake was firm on top and a toothpick inserted into cake came out relatively clean.) 
   

Recipe without photos . . . 

Grandma's Date Pudding

Cake Base

1 cup all-purpose flour                                   

1 cup granulated sugar (this is what it called for but could be reduced to 3/4 cup which would cut some of the sweetness)

2 teaspoons baking powder

½ teaspoon salt

½ cup milk

1. Spray an 8x8-inch pan. Preheat oven to 350°
2. Mix together above ingredients and pour into prepared pan. 

Topping: 

1 cup pitted and chopped dates

2 cups water               

1 tablespoon butter 

½ cup chopped walnuts

½ cup packed brown sugar

1. Place all ingredients in a saucepan and bring to a boil.
2. Then, carefully pour liquid over the cake. Do NOT stir or mix.                               
3. Bake at 350° for 35 to 55 minutes. (The original recipe calls for 35 minutes but my cake was not set. I reset for 10 minute, checked and reset timer until the cake was firm on top and a toothpick inserted into cake came out relatively clean.) 

Panettone Baked French Toast

The other half of our loaf of panettone became holiday French toast—the make-ahead and bake in the oven variety. It was a variation of my sister's recipe —Marla's Overnight Baked French Toast.
(We made Panettone Bread Pudding with Cinnamon Sauce with the other half.)

Panettone Baked French Toast   About 4-6 servings

4 large eggs, lightly beaten

2 tablespoons granulated sugar

1/4 teaspoon ground nutmeg

1cup half-and-half or whole milk 

1/2 teaspoon vanilla

1/2 loaf panettone bread, cut into thick triangles

1/2 cup butter, melted

1/4 to 1/3 cup chopped pecans

1.  In a mixing bowl, combine eggs, sugar, nutmeg, half & half, and vanilla; stir well. 

2.  Fit bread slices in a single layer into a large baking dish.  

3.  Pour egg mixture over bread slices and turn bread to make sure that slices are completely covered with the egg mixture. Let mixture set long enough to absorb liquid or, cover and refrigerate overnight. 

Egg mixture has just been added to the bread.

Next morning, most of the liquid has been absorbed.

4.  When ready to bake, pour melted butter into a jelly roll pan; place bread slices in a single layer.  

To melt the butter, I put it on the baking tray and insert into preheated oven, and watch CLOSELY. Doing it this way means one less dish to wash!

5.  Bake at 400° for 10 minutes. Then turn toast triangles and sprinkle with nuts; bake another 10 minutes.  

Recipe without photos . . .

Panettone Baked French Toast   About 4-6 servings

4 large eggs, lightly beaten

2 tablespoons granulated sugar

1/4 teaspoon ground nutmeg

1cup half-and-half or whole milk 

1/2 teaspoon vanilla

1/2 loaf panettone bread, cut into thick triangles

1/2 cup butter, melted

1/4 to 1/3 cup chopped pecans

1.  In a mixing bowl, combine eggs, sugar, nutmeg, half & half, and vanilla; stir well. 

2.  Fit bread slices in a single layer into a large baking dish.  

3.  Pour egg mixture over bread slices and turn bread to make sure that slices are completely covered with the egg mixture. Let mixture set long enough to absorb liquid or, cover and refrigerate overnight. 

4.  When ready to bake, pour melted butter into a jelly roll pan; place bread slices in a single layer.  

5.  Bake at 400° for 10 minutes. Then turn toast triangles and sprinkle with nuts; bake another 10 minutes. 

Raise a glass of Spiced Cranberry Sparkling Cocktail

This is definitely a perfect drink for the holiday - festive looking and delicious!.It is   is another cranberry recipe from our cousin Judy McMullen. She suggests making the Spiced Cranberry Syrup (which is actually a reduced liquid versus an actual syrup) a day or two ahead; it can then be stored in the refrigerator.

Barry raises a glass of Spiced Cranberry Sparkling Cocktail in a holiday toast!

Spiced Cranberry Syrup (make ahead and store in the refrigerator)

2 quarts cranberry juice cocktail

8 slices peeled ginger (each about the size of a quarter)

2 cinnamon sticks

2 star anise

Pour the above ingredients into a saucepan and simmer over the lowest temperature until reduced by about one-third—this should take about 2 hours and will result in about 5-6 cups of remaining liquid. Remove the ginger and pour liquid into a jar (Judy leaves the cinnamon sticks and star anise in with the liquid). Refrigerate until ready to use.

Ingredients are heated on a low temperature to reduce the amount of liquid, both concentrating and blending flavors.

Spiced Cranberry Sparkling Cocktail     Makes 16 servings

Granulated or fine sugar for rimming glasses (red sugar adds another festive touch) + a little cranberry juice cocktail

Brandy — ½ to 1 cup (vary amount according to your preference)

Spiced Cranberry Syrup (see previous recipe)

Cranberries, fresh or frozen, for garnish

3 (750 ml) bottles of sparkling wine, Champagne (such as Brut), or Prosecco (Wine containing significant amounts of carbon dioxide is referred to as sparkling wine. Champagne is the classic example of a sparkling wine but it is produced exclusively in the Champagne region of France. Other countries and regions produce their own versions, such as Italy’s Prosecco.)

1.  Rimming glass—Place sugar and a little cranberry juice cocktail in shallow containers that are wide enough to accommodate dipping the rim of a champagne glass. Rim glasses by dipping in a little cranberry juice and then into the sugar (make sure the cranberry juice for dipping is very shallow; if too deep, the sugar runs down the glass). Ideally do this ahead of time so the sugar can harden. 

After dipping the glass rim in cranberry juice, it goes into a bowl of red sugar.

2.  Adding Brandy to Spiced Cranberry Syrup—Add ½ to 1 cup of brandy to the chilled Spiced Cranberry Syrup; stir. Once the brandy is added, this mixture can continue to be refrigerated for several weeks.

3.  To Prepare Individual Glasses for Serving— Add 3 cranberries to the prepared glass.  Pour a jigger (about 2 tablespoons) of the Spiced Cranberry Syrup (with added brandy) into a glass, and then fill with sparkling wine. Stir carefully and ENJOY!

Glass is ready to add syrup-brandy mixture & sparkling wine. 

Barry tops the Spiced Cranberry Syrup mixture with sparkling wine/ 

Recipe without photos . . .
Spiced Cranberry Syrup (make ahead and store in the refrigerator)
2 quarts cranberry juice cocktail
8 slices peeled ginger (each about the size of a quarter)
2 cinnamon sticks
2 star anise

Pour the above ingredients into a saucepan and simmer over the lowest temperature until reduced by about one-third—this should take about 2 hours and will result in about 5-6 cups of remaining liquid. Remove the ginger and pour liquid into a jar (Judy leaves the cinnamon sticks and star anise in with the liquid). Refrigerate until ready to use. 

Spiced Cranberry Sparkling Cocktail     Makes 16 servings

Granulated or fine sugar for rimming glasses (red sugar adds another festive touch) + a little cranberry juice cocktail

Brandy — ½ to 1 cup (vary amount according to your preference) 

Spiced Cranberry Syrup (see previous recipe)

Cranberries, fresh or frozen, for garnish

3 (750 ml) bottles of sparkling wine, Champagne (such as Brut), or Prosecco (Wine containing significant amounts of carbon dioxide is referred to as sparkling wine. Champagne is the classic example of a sparkling wine but it is produced exclusively in the Champagne region of France. Other countries and regions produce their own versions, such as Italy’s Prosecco.)

1.  Rimming glass—Place sugar and a little cranberry juice cocktail in shallow containers that are wide enough to accommodate dipping the rim of a champagne glass. Rim glasses by dipping in a little cranberry juice and then into the sugar (make sure the cranberry juice for dipping is very shallow; if too deep, the sugar runs down the glass). Ideally do this ahead of time so the sugar can harden.                              

2.  Adding Brandy to Spiced Cranberry Syrup—Add ½ to 1 cup of brandy to the chilled Spiced Cranberry Syrup; stir. Once the brandy is added, this mixture can continue to be refrigerated for several weeks.

3.  To Prepare Individual Glasses for Serving— Add 3 cranberries to the prepared glass.  Pour a jigger (about 2 tablespoons) of the Spiced Cranberry Syrup (with added brandy) into a glass, and then fill with sparkling wine. Stir carefully and ENJOY!

Mom's Crockpot Cream Corn -- add to the crockpot & then forget it!

Crockpot Cream Corn garnished with
fresh parsley

My mother, Phyllis Newell first tasted this at a party when she still lived in Stafford, Kansas. Of course, she asked for the recipe and it has been appearing on her table ever since. She often doubles the recipes for holiday and family gatherings. Recently I made it for an office party and it was a big hit — gobbled up almost instantly!

Crockpot Cream Corn
20 oz. frozen corn
1/2 stick (4 tablespoons) butter or margarine
1 (8 oz.) pkg. cream cheese
2 tablespoons granulated sugar
1/2 teaspoon salt

Place all ingredients in crockpot, set on LOW and cook for at least 4 hours.

Ingredients in crockpot, ready to be cooked.

Panettone Bread Pudding with Cinnamon Syrup

We received a loaf of panettone as a gift. This Italian sweet bread is traditionally served during Christmas and New Year's Day. It's a fluffy sweet bread studded with candied fruit — great for bread pudding and French toast. So, I decided to cut the loaf in half and experiment with recipes for both.

Here’s the first, which is a variation of a recipe made by Giada DeLaurentis . . .   
(We used the rest to make Panettone French Toast.) 

Panettone Bread Pudding with Cinnamon Syrup   

Bread Pudding

Butter

½ of a 1-pound loaf panettone bread, bread cut into 1-inch cubes

4 large eggs

¾ cup whipping cream

1¼  cups whole milk

½ cup + 2 tablespoons granulated sugar

2 tablespoons dark rum, optional

1 teaspoon vanilla

¼ to ½ teaspoon ground nutmeg

1. Lightly butter 8 ramekins or custard cups. Arrange the bread cubes in prepared dish.
   
2. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge.
   
   
   
3. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
4. Preheat the oven to 350°.
5. Arrange filled ramekins into a larger pan—they should not be touching each other or the sides of the pan.
6. Pour boiling water into the pan, being careful not to get water into the bread pudding.  (I prefer to do this once I’ve put the pan full of ramekins into the oven.) Note: This is a water bath and will ensure that the bread pudding cooks evenly without drying out.
   
7. Bake until the pudding puffs and is set in the center, about 25 to 30 minutes. Cool slightly. 
8. To serve, drizzle with the warm Cinnamon Syrup. Whipped cream or vanilla ice cream is also a nice topping for these desserts.
   

Cinnamon Syrup

This syrup can be made 1 day ahead.

1 cup water

1 cup packed brown sugar
½ teaspoon ground cinnamon

2 tablespoons whipping cream

1. Combine water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves.
2. Boil until the syrup reduces to 1 cup, about 10 minutes.

   

   Reduced Cinnamon Syrup.

3. Remove from the heat and whisk in the cream and cinnamon.
4. Keep the syrup warm or rewarm before serving. If not using immediately—cool, then cover and refrigerate.

Recipe without photos . . .

Panettone Bread Pudding with Cinnamon Syrup   

Bread Pudding 

Butter 

½ of a 1-pound loaf panettone bread, bread cut into 1-inch cubes 

4 large eggs 

¾ cup whipping cream 

1¼  cups whole milk 

½ cup + 2 tablespoons granulated sugar 

2 tablespoons dark rum, optional

1 teaspoon vanilla

¼ to ½ teaspoon ground nutmeg

1. Lightly butter 8 ramekins or custard cups. Arrange the bread cubes in prepared dish.
2. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge.
3. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
4. Preheat the oven to 350°.
5. Arrange filled ramekins into a larger pan—they should not be touching each other or the sides of the pan.
6. Pour boiling water into the pan, being careful not to get water into the bread pudding.  (I prefer to do this once I’ve put the pan full of ramekins into the oven.) Note: This is a water bath and will ensure that the bread pudding cooks evenly without drying out
7. Bake until the pudding puffs and is set in the center, about 25 to 30 minutes. Cool slightly. 
8. To serve, drizzle with the warm Cinnamon Syrup. Whipped cream or vanilla ice cream is also a nice topping for these desserts.

Cinnamon Syrup 

This syrup can be made 1 day ahead.

1 cup water 

1 cup packed brown sugar  
½ teaspoon ground cinnamon 

2 tablespoons whipping cream

1. Combine water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves.
2. Boil until the syrup reduces to 1 cup, about 10 minutes.
3. Remove from the heat and whisk in the cream and cinnamon.
4. Keep the syrup warm or rewarm before serving. If not using immediately—cool, then cover and refrigerate.