Fun Greeting Cards - New Year's eCards and Recipes
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A Southern tradition in the United States is to eat greens such as cabbage, collard greens, mustard greens, kale or spinach to bring money.

Boiled Greens
1 to 1-1/2 lb. beef shank or neck bones
4 c. water
1/4 tsp. dried red pepper flakes
2 lbs. fresh turnip or collard greens
1/4 tsp. salt
1/4 c. oil
1 tbsp. sugar
2 tbsp. vinegar

Combine bones, water and pepper flakes in large saucepan. Bring to a boil, reduce heat, cover and simmer 4 hours. Remove bones, strain broth and chill. Discard hardened fat. Boil broth uncovered until volume is reduced to about 1 cup. Add greens and cook 1 hour. Stir in oil, sugar and vinegar just before serving. Makes 4 servings.

Collard Greens and Ham Hocks
2 smoked ham hocks
1-1/2 quarts water
1 to 2 hot pepper pods or 1 tsp.
crushed red pepper
3 cloves garlic, crushed
4 lbs. fresh collard, turnips, kale
or mustard greens (or mixture)
1 tsp. sugar
Salt to taste

Place hocks in Dutch oven or large saucepan; add water, pepper pods and garlic. Cover. Bring to a boil; reduce heat and simmer 2 hours or until hocks are tender. Break off stems of greens. Wash leaves thoroughly. Slice leaves into bite size pieces by rolling several leaves together and slicing in 1/4 inch strips. Add greens, sugar and salt to hocks. Cook 30 to 40 minutes or until greens are done. Makes 8 to 10 servings.

Chicken and Collard Greens
1 (3 to 4 lb.) chicken, cut up
1 lg. carrots, peeled and sliced
2 tsp. ground coriander
3 (10 oz.) pkgs. collard greens
1 lg. onion, chopped
1 clove minced garlic
3 tbsp. butter

Put chicken in pieces in large pot with onion, carrots and cover with water. Simmer one hour. Remove chicken and save onion and carrots. Discard stock and melt butter in large fry pan. Add salt, garlic and coriander. Brown chicken on all sides, remove from pan. Place thawed greens in fry pan, cover with layers of browned chicken. Cover and simmer for 15 to 25 minutes. Serve with rice.

Hoppin' John and Greens
1-1/2 c. dry black-eyed peas
3 c. water
1/4 lb. bacon (6 slices, cut into
1/2" pieces)
1 red pepper, chopped
1 lg. onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 smoked ham hock
2 (13 3/4 oz.) cans chicken broth
1 bay leaf
1/2 tsp. savory, crushed
1/2 tsp. thyme, crushed
1/4 tsp. red pepper flakes
1 c. uncooked converted style rice
1 (10 oz.) pkg. frozen chopped
collard or turnip greens

Rinse black-eyed peas, removing any shriveled peas or stones. In a large saucepan, bring peas and 3 cups water to a boil; simmer 2 minutes. Remove from heat, cover and let stand 1 hour. Drain peas and set aside. In the same saucepan, cook bacon over high heat, stirring occasionally, for 3 minutes. Add peppers and onion. Cook 5-6 minutes, stirring occasionally, until onion is lightly browned. Add garlic; cook 1 minute. Add black-eyed peas, pork hock, chicken broth, bay leaf, savory, thyme and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Add rice and collard greens, stirring to break up greens. Cover; simmer 20 minutes until peas and rice are tender. Remove ham hock and bay leaf. Serves 8.

Southern Style Collard Greens
2 bunches collard greens
1 pkg. smoked pork shoulder, sliced into 5 to 6 pieces
4 tbsp. bacon fat (no other kind)
1 tsp. Accent
1 tsp. black pepper
1/2 c. onions, chopped
1/2 c. green pepper, chopped
2 c. okra, sliced

Be careful and select the most tender big leaves. Inspect and wash greens well. Snip off the tough stems. Then cut the leaves crosswise, about an inch wide and wash again. Put just enough cold water in pot to cover the smoked ham, and let boil for an hour. Add collards to boiling water. Let cook 30 minutes or until greens shrink. Stir and add bacon fat, Accent and black pepper. Let cook 1 hour until just about done. Then add your onions, green pepper and okra last. Simmer 30 minutes or until tender. You must try some vinegar and hot sauce when serving. Collard greens without cornbread is just unthinkable. Please NO fingers allowed with this recipe. Serves 18 to 20. Cooking time: 2-1/2 hours. Temperature: medium to low. 12 quart cooking pot.

Corned Beef and Cabbage Casserole
4 c. chopped cabbage
1 c. sliced celery
1/2 c. chopped onion
1/4 c. butter or margarine
8 oz. mostaccioli noodles (cooked & drained)
1 can corned beef (crumbled)
1/2 c. milk
1/2 tsp. dry mustard
1/2 tsp. caraway seed
1/8 tsp. pepper
1 c. (4 oz.) shredded Swiss cheese

Preheat oven to 350 degrees. Sauté cabbage, celery and onion in butter. Add remaining ingredients and mix well. Spoon into 2 quart casserole. Cover. Bake 45-50 minutes until heated. Yields 8 servings.

Easy Corned Beef and Cabbage Casserole
1 med. to lg. cabbage
1 can corned beef
1 can Campbell's cream of celery soup
6 med. potatoes
1 stick margarine
2 med. onions

Slice white potatoes and onions and layer in large baking dish. Slice cabbage in 1" slices. Spread evenly over potatoes. Melt margarine and pour over cabbage. Slice corned beef in 1/2" slices and place over cabbage. Mix celery soup with a small amount of water to wash out can. Pour over top. Cover with aluminum foil. Bake 1 hour at 400 degrees.

Corned Beef and Cabbage
3 carrots, cut in 3 inch pieces
3 to 4 lb. corned beef brisket
2 to 3 med. onions, quartered
3/4 to 1-1/4 c. water
1/2 sm. head cabbage, cut in wedges

Put all ingredients, except cabbage wedges, in crock pot in order listed. Cover and cook on low 8 to 10 hours (high 5-6 hours). Add cabbage wedges to liquid, pushing down to moisten. Turn to high and cook an additional 2 to 3 hours. Note: Vegetables may be varied or omitted for plain corned beef. Cabbage: To prepare more cabbage than crock pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from crock pot during last hour of cooking; pour over cabbage wedges in skillet. Cover and cook slowly for 20 to 30 minutes.

Kale and Bean Soup
 3/4 lb. dried beans
1 lg. bay leaf
1 tsp. marjoram
2 tbsp. lard, bacon, fat or olive oil
3 med. leeks, thoroughly clean &
sliced thin (4 c.)
1 tsp. garam masala or curry powder
2 to 2-1/2 lb. butternut squash or calabaza, peeled, cut in 3/4" dice
6 c. meat broth or stock
Salt to taste
1 1/4 lb. sm. tender kale; cleaned,
stripped, cut in fine slivers
Grated Grurere, Emmenthaler, or
Parmesan cheese

Combine beans in a pot with water to cover by a few inches; boil for 2 minutes. Cover; let stand for 1 hour off heat. Drain, then cover with fresh water; add bay leaf and marjoram. Cover and simmer until barely tender. (Timing varies considerably, about 15 minutes to about an hour, depending on which bean you've chosen and its state of dehydration, so test often.) Drain; reserve cooking liquid. Melt lard in a large casserole; stir in leeks and cook 4-5 minutes, until softened. Add garam masala or curry and stir for a moment; add squash and broth and bring to a boil. Add beans and simmer gently, partly covered, until squash is tender, about 15 minutes. Add salt. Add kale and enough reserved liquid to almost cover it. Simmer until kale is tender, pressing it gently into the soup as it wilts. Serve at once, or for maximum flavor, cool, cover and chill the soup. Reheat and sprinkle with the cheese to serve.

Kale Dinner
3-4 fresh pork hocks
2 lb. kale greens, fresh, frozen, canned
1 med. diced onion
1/2 c. uncooked barley
Salt & Pepper to taste

Simmer pork, onion, salt and pepper until meat falls off bone. Add kale. Simmer 1/2 hour. Add barley. Simmer until done, 1/2 hour. Traditionally served with fried whole potatoes. Use small unpeeled potatoes. Boil until done; skin. Fry in butter until browned.

Kale and Cabbage Saute
1 tbsp. olive oil
3 c. thinly sliced red cabbage
1 med. size onion, thinly sliced
3 c. sliced Napa cabbage
2 c. sliced fresh kale
3 tbsp. red wine vinegar
2 tsp. sugar
1/4 tsp. caraway seeds
3/4 tsp. salt
1/4 tsp. liquid red pepper seasoning
2 tbsp. reduced fat sour cream

Combine oil, red cabbage and onion in microwave safe 2 1/2 quart casserole. Cover with waxed paper. Microwave at 100 percent power for 2 minutes. Add Napa cabbage, kale, sugar, caraway, salt and red pepper seasonings, stir to mix. Recover, microwave at 100 percent power 4 minutes or until vegetables are crisp tender. Stir in vinegar and sour cream. Serve hot or at room temperature. Makes 4 servings.

Kale Soup
1/4 c. olive oil
2 lg. potatoes, about 1 lb.
2 c. kale leaves, shredded fine
1 tsp. salt, or to taste

Cook the potatoes in 5 cups of water until they are tender. Mash the potatoes coarsely in the liquid. Bring the mixture to a boil, add the kale and boil for 5 minutes or until the kale is tender. Season with salt and pepper to taste. Serves 4.

Kielbasa Soup
1 ring kielbasa, sliced
1 pkg. frozen kale
7 potatoes
1 bag carrots
1 onion, chopped
2 (15 oz.) cans chicken broth
Dash of pepper
Dash of garlic powder
1/4 tsp. thyme

Cook onions and kielbasa for 1/2 hour in greased skillet. Drain. Add potatoes, carrots, kale, chicken broth, pepper, garlic powder, and thyme. Simmer for 45 minutes. Add water if mixture is too thick. Serves 6-8 people.

Another Southern tradition in the United States is to black eyed peas on New Year's eve will bring luck for the coming year.

Hoppin' John
1 (15 oz.) can Bush's blackeyed peas
1/3 can water
1 sm. onion, chopped
1 tbsp. vegetable oil
Salt and ground cayenne red pepper to taste

Put in a sauce pan, cook until onions are tender. Remove from heat, add 1 cup minute rice. Cover, let set 5 minutes. Ready to serve.

Hoppin' John and Greens
1-1/2 c. dry black-eyed peas
3 c. water
1/4 lb. bacon (6 slices, cut into
1/2" pieces)
1 red pepper, chopped
1 lg. onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 smoked ham hock
2 (13-3/4 oz.) cans chicken broth
1 bay leaf
1/2 tsp. savory, crushed
1/2 tsp. thyme, crushed
1/4 tsp. red pepper flakes
1 c. uncooked converted style rice
1 (10 oz.) pkg. frozen chopped
collard or turnip greens

Rinse black-eyed peas, removing any shriveled peas or stones. In a large saucepan, bring peas and 3 cups water to a boil; simmer 2 minutes. Remove from heat, cover and let stand 1 hour. Drain peas and set aside. In the same saucepan, cook bacon over high heat, stirring occasionally, for 3 minutes. Add peppers and onion. Cook 5-6 minutes, stirring occasionally, until onion is lightly browned. Add garlic; cook 1 minute. Add black-eyed peas, pork hock, chicken broth, bay leaf, savory, thyme and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Add rice and collard greens, stirring to break up greens. Cover; simmer 20 minutes until peas and rice are tender. Remove ham hock and bay leaf. Serves 8.

Blackeyed Peas and Rice Casserole
2 (16 oz.) cans blackeyed peas
1/2 c. instant rice (or 1 c. cooked rice)
1 c. diced ham
1 can peeled tomatoes
1/4 c. chopped onion
1/4 c. chopped green pepper

Mix peas, ham, tomatoes, onion and pepper. Bring to boil. Add rice. Cover and let rest 5 minutes. Season with salt and pepper. Stir and pour into oiled casserole. If dry add small amount of water. Bake at 350 degrees for 45 minutes. There should be enough liquid in peas and tomatoes to cook rice. If not, add some water. Be sure to use the S & W. tomatoes, they hold their shape. This is a good dish to serve on New Year's day. Southerners believe blackeyed peas and New Year's day bring good luck all year.