Being as today is New Years Day, I decided to cook a traditional southern New Years Day meal. The same that I was introduced to while living in MS for almost 6 years. I made pork tenderloin, cheese grits, and black-eyed peas. Each year as I eat this meal, I reflect on the year past and the new year to come. I don't know if this meal, or variations of it, are prepared in other parts of the country, I know I did not grow up eating it in Missouri. I do know that it is necessary and fun to have traditions and I know this New Years Day meal will be one we keep for years to come. I hope everyone has a blessed new year!
Philippians 3:13-14
No, dear brothers and sisters, I am still not all I should be, but I am focusing all my energies on this one thing: Forgetting the past and looking forward to what lies ahead, I strain to reach the end of the race and receive the prize for which God, through Christ Jesus, is calling us up to heaven.(NLT)
We just had that meal at the Mamaw's house! We missed y'all, though. My mom also always made Hot Fruit to go w/ it, so I'll post it here in case you want to add it to the New Year's Day Recipe Repertoire!
ReplyDeleteHot Fruit:
1 can (17 oz) dark sweet cherries
1 can (13 1/4 oz) pineapple chunks
1 can (17 oz) apricots
1 can (11oz) mandarin orange segments
1 T lemon juice
1 t vanilla
1/2 t almond extract
1/2 c sugar
2 T margarine
Drain fruit, reserving 1/2 c of pineapple juice. Place fruit in chafing dish; combine reserved pineapple juice, lemon juice, vanilla & almond extract and pour over fruit. Sprinkle w/ sugar and dot w/ margarine. Cover and heat at 350 for about 30 minutes (until fruit is warm and margarine is melted.)
(This was Mamaw's recipe from when she was a home economist for the newspaper!)
Happy New Year! love, nette