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New Year's Eve Good Luck Supper

Just wondering if anyone else is preparing a "good luck" meal for the New Year... mine is the same old traditional meal I've had for thirty some years. Grandma's and Great Aunts have long passed but the tradition continues...

Black eyed peas (one for each day of luck in the new year), cornbread (lasting wealth--GOLD-- for the new year), Greens (Cash for the new year), Beans and Greens cooked with smoked hamhocks, which break up and leave tender bits of ham in them. Since I'm already on a roll, sweet potatoes, green bean casserole, brown rice (health for the new year?). I planned to make chicken but someone (sorry I'm coming down with a cold and just need to get this done before I topple over, so I don't have the energy to find the poster with that great point) here on CH told me that chicken is bad for the new year because chickens scratch in the dirt, which means you will scratch for money in the new year. So I'm making double cut pork chops to go with all. Simple, pretty healthy, and in my family. mandatory for every new year. All my Italian NY friends will show up and eat with confused looks on their faces (like every year). But they know they are getting luck for the new year, and like the Lotto, you must be in it to win it!

Anyone else have special New Year's Dishes to ring in a healthy and lucky New Year??? On my way to the 24 hour grocery before the snowstorm hits this a.m.

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  1. We will be having Pork and Saurkraut, mashed potatoes and dumplings on top. That is my central Pennsylvania heritage....but we will also be having black eyed peas and corn bread. Added this after living in Dallas, Texas for a few years. We call it the "white meal", since all components are very light in color. Not pleasing to the eye...but yummy just the same. And they all bring good luck! Happy New Year to all.

    2 Replies
    1. re: vacationmomma

      Funny you should mention the "white meal"... I lived in Houston for twenty years and have always found the traditional NY good luck meal to be very bland in color, but as you mention, big on flavor! That's why I started adding the sweet potato mash and green bean casserole, for a bit more color.

      When you say you put dumplings on top, what are you putting it on top of (mashed potatoes or the Pork/Saurkraut? Or is it all one big dish; casserole style?

      1. re: ideabaker

        I start by cooking the pork in water...I like boneless country ribs, then I add the saurkraut, lots of it. Silver Floss if I can get it. Then I make Bisquick dumplings on top of the sauerkraut. One big white meal! Happy New Year. Your meal sounds delicious. This is my first New Year in the Finger Lakes region of New York. No one has said what "traditions" are up here!

    2. Nothing tonight - we're going to a neighborhood party (on foot!) and taking devilled eggs. But tomorrow I'm putting together my usual choucroute garni, though this time with something different. I usually put a chunk of Schreiner's good smoked pork loin in amongst the sausages, but a friend up north told me the other day that he'd had some holubky, cabbage rolls cooked in braising sauerkraut. I thought that sounded like a marriage made in heaven, or at least one of its Eastern European neighborhoods, so I'll nestle a bunch of those in there. If it works I'll tell y'all about it.

      Of course we have to have our Hoppin' John, though the cabbage will do us for the greens. As for cornbread, I think those cheese grits we'll have for breakfast will substitute nicely.

      5 Replies
      1. re: Will Owen

        Will Owen, your Hoppin' John contains blackeyed peas, yes? I was raised that within twenty four hours of the ball dropping in NY we need to eat one blackeyed pea for each day of luck we want in the new year. So of course we make a huge pot of peas and everyone is scrambling to eat as many as possible as the ball drops, afterwards, and throughout New Year's Day! I agree that your cabbage and cheese grits (still corn, still yellow) will do well for your cash and gold in the New Year.

        Now please do tell , what is inside of those cabbage rolls? Meat? Rice? Something else??

        Happy New Year!

        1. re: ideabaker

          Meat and rice - I got a pound each of ground beef and bulk sausage at my favorite German butcher/deli, plus a big chunk of their wonderful slab bacon for both the choucroute and the Hoppin' John.

          The recipe for the whole shootin' match, which I just finished typing into a TextEdit document, is about two pages long. If anyone wants it, I can send it out either in its current form (if you're on a Mac) or as a Word doc. nashwill912@earthlink.net

          1. re: Will Owen

            What kind of meat? What kind of rice?

            1. re: ideabaker

              Pesky little devil, aren't you? Okay, it was half ground beef, half bulk sausage, a pound each, plus a cup of uncooked white long-grain rice, a cup of warm water, an egg, S&P and some Bavarian herb mix and a dash of cayenne. This actually made too much filling for the number of usable leaves from a 2 1/5 lb. cabbage, so in my written recipe I've reduced the amounts. The unusual thing about holubky is that they're cooked with sauerkraut, making them a natural addition to an elaborate kraut dish such as this.

              1. re: Will Owen

                He he... I am a primary schoolteacher by trade and was always raised (by an education-oriented family full of school principals and teachers, as well as nurses and police) that 'there is no such thing as a stupid question'... hence my propensity toward asking a lot !

                Have always loved stuffed cabbage rolls, but in my family they were never made. I think I had them once at a church function when I was eight, and fell in love with them. They had a tomato sauce outside of them that I think they were simmered in. The other ones I've tasted have mostly been surprises at potlucks, or in delis in NY where they sit behind the glass and I gaze at them in awe and wonder, but never order (what's in there, anyway???).

                Bavarian herb mix is something I'll be looking for now. I really don't want to ask another question, but cannot resist... is your pork sausage pre-seasoned? (With sage, and other spices, like breakfast sausages, or just a lot <you said 'bulk'> of plain minced pork?). One day I aspire to attempt the cabbage roll. In fact, I will e-mail you about the whole darned recipe as my pesky questions could continue possibly continue forever; you have been forwarned :-) <sorry, it is the ten year old deep inside of me, who is endlessly curious...>.