Jean (Adventure Foods) sent this to me and I want to share it with you.... Chuck.
New Year's Recipes
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BLACK-EYED PEA CORNBREAD
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1 pound sausage
1 onion, chopped
1/2-1 green pepper chopped
2 eggs
1/3 cup canola oil
1 cup buttermilk
1 package cornbread mix
1 can black-eyed peas
1 can cream-style corn
8 oz. shredded cheese
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Crumble and brown sausage with onion and pepper. Mix together eggs, oil,
buttermilk and cornbread mix. Then mix in peas, corn, cheese and meat
mixture.
Pour into a 9X13X2 inch pan and bake at 350° for 1 hour.
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Crockpot Hot-and-Spicy Black-Eyed Peas
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1 (16-ounce) package dried black-eyed peas
4 green onions, chopped
1 red bell pepper, chopped
1 jalapeño pepper, diced
1 (3-ounce) package pepperoni slices, diced
2 cups hot water
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 (14.5-ounce) can Mexican stewed tomatoes
3/4 cup uncooked quick rice
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Place peas in a 5-quart slow cooker.
Cover with water 2 inches above peas; let stand 8 hours.
Drain. Combine peas and next 8 ingredients in slow cooker.
Cover and cook at LOW 8 hours.
Stir in tomatoes and rice; cook, covered, 30 minutes.
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Yield: 12 cups
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Collard Greens
Serves 6-8
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6 ounces salt pork
8 cups water
salt to taste
 2 bunches collard greens
 optional - Hot pepper vinegar to put on top of cooked greens at the table
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Directions
1 Place the pork, water and salt in a medium size pot.
  Bring to a boil over medium high heat. Skim off any fat that
  rises to the top. Reduce temperature to low and let simmer
  for 30 minutes.
2 Meanwhile, prepare greens. Discard damaged or yellow
  parts of leaves. Cut away the tough ends from each leaf.
  Place greens in a colander, and wash thoroughly until rinse
  water is clear of dirt. Fold each leaf in half at its center
  vein, fold over once or twice more, then cut in half.
3 Stir prepared greens into the simmering liquid. Let
  simmer all together for approximately 1 hour over low heat.
  Ladle into shallow bowls, and add sugar and cider vinegar to
  each bowl. Serve.
*********************************************
Kielbasa and Kraut
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6-8 large red potatoes cut into quarters
4 yellow onions sliced into fourths
2 lb. Kielbasa, diagonally sliced into 1 1/2" pieces
1 large package (about 1 lb.) sauerkraut, undrained
1 T. dill
1/2 T. ground caraway seeds
1-3 T. sugar to taste.
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Place all ingredients in a slow cooker/crock pot on medium for 2 hours. Check to make sure there is enough juice; you may need to add up to a cup of water to keep it simmering in its juice. Note: Sometimes, I use only 1 lb. Kielbasa, and add about 2 lb. country-style spareribs, cut in small pieces. Serves 3-4.
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Chocolate Praline Layer Cake
Serves 12
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1/2 cup butter
1/4 cup heavy whipping cream
1 cup packed brown sugar
3/4 cup chopped pecans
1 (18.25 ounce) package
  devil's food cake mix with pudding
1 1/4 cups water
 1/3 cup vegetable oil
3 eggs
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1 3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
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Directions
1 Preheat oven to 325 degrees F (165 degrees C). In a
  saucepan, combine the butter or margarine, 1/4 c whipping cream
  and brown sugar. Cook over low heat until the butter is
  just melted, stirring occasionally. Pour into two 8 or 9
  inch round cake pans. Sprinkle evenly with the chopped pecans.
2 In a large bowl, combine the cake mix, water, oil and
  eggs at low speed until moistened. Beat 2 minutes at the
  highest speed. Carefully spoon the batter over the pecan mixture.
3 Bake at 325 degrees F (165 degrees C) for 35 to 45
  minutes, or until the cake springs back when lightly touched in
  the center. Cool 5 minutes. Remove from the pans and cool completely.
4 In a small bowl, beat the 1 3/4 cups whipping cream
  until soft peaks form. Blend in the confectioners' sugar and
  vanilla extract. Beat until stiff peaks form.
5 To assemble the cake, place one layer on a serving
  plate, praline side up. Spread with half of the whipped
  cream. Top with the second layer. Frost with the remaining
  whipped cream.. Store in refrigerator.
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Hope you have a chance to enjoy a few of these recipes.
ÂÂ
Happy New Year!
Jean
New Year's Recipes
ÂÂ
BLACK-EYED PEA CORNBREAD
ÂÂ
1 pound sausage
1 onion, chopped
1/2-1 green pepper chopped
2 eggs
1/3 cup canola oil
1 cup buttermilk
1 package cornbread mix
1 can black-eyed peas
1 can cream-style corn
8 oz. shredded cheese
ÂÂ
Crumble and brown sausage with onion and pepper. Mix together eggs, oil,
buttermilk and cornbread mix. Then mix in peas, corn, cheese and meat
mixture.
Pour into a 9X13X2 inch pan and bake at 350° for 1 hour.
*********************************************
Crockpot Hot-and-Spicy Black-Eyed Peas
ÂÂ
1 (16-ounce) package dried black-eyed peas
4 green onions, chopped
1 red bell pepper, chopped
1 jalapeño pepper, diced
1 (3-ounce) package pepperoni slices, diced
2 cups hot water
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 (14.5-ounce) can Mexican stewed tomatoes
3/4 cup uncooked quick rice
ÂÂ
Place peas in a 5-quart slow cooker.
Cover with water 2 inches above peas; let stand 8 hours.
Drain. Combine peas and next 8 ingredients in slow cooker.
Cover and cook at LOW 8 hours.
Stir in tomatoes and rice; cook, covered, 30 minutes.
ÂÂ
Yield: 12 cups
ÂÂ
*********************************************
Collard Greens
Serves 6-8
ÂÂ
6 ounces salt pork
8 cups water
salt to taste
 2 bunches collard greens
 optional - Hot pepper vinegar to put on top of cooked greens at the table
ÂÂ
Directions
1 Place the pork, water and salt in a medium size pot.
  Bring to a boil over medium high heat. Skim off any fat that
  rises to the top. Reduce temperature to low and let simmer
  for 30 minutes.
2 Meanwhile, prepare greens. Discard damaged or yellow
  parts of leaves. Cut away the tough ends from each leaf.
  Place greens in a colander, and wash thoroughly until rinse
  water is clear of dirt. Fold each leaf in half at its center
  vein, fold over once or twice more, then cut in half.
3 Stir prepared greens into the simmering liquid. Let
  simmer all together for approximately 1 hour over low heat.
  Ladle into shallow bowls, and add sugar and cider vinegar to
  each bowl. Serve.
*********************************************
Kielbasa and Kraut
ÂÂ
6-8 large red potatoes cut into quarters
4 yellow onions sliced into fourths
2 lb. Kielbasa, diagonally sliced into 1 1/2" pieces
1 large package (about 1 lb.) sauerkraut, undrained
1 T. dill
1/2 T. ground caraway seeds
1-3 T. sugar to taste.
ÂÂ
Place all ingredients in a slow cooker/crock pot on medium for 2 hours. Check to make sure there is enough juice; you may need to add up to a cup of water to keep it simmering in its juice. Note: Sometimes, I use only 1 lb. Kielbasa, and add about 2 lb. country-style spareribs, cut in small pieces. Serves 3-4.
*********************************************
Chocolate Praline Layer Cake
Serves 12
ÂÂ
1/2 cup butter
1/4 cup heavy whipping cream
1 cup packed brown sugar
3/4 cup chopped pecans
1 (18.25 ounce) package
  devil's food cake mix with pudding
1 1/4 cups water
 1/3 cup vegetable oil
3 eggs
ÂÂ
1 3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
ÂÂ
Directions
1 Preheat oven to 325 degrees F (165 degrees C). In a
  saucepan, combine the butter or margarine, 1/4 c whipping cream
  and brown sugar. Cook over low heat until the butter is
  just melted, stirring occasionally. Pour into two 8 or 9
  inch round cake pans. Sprinkle evenly with the chopped pecans.
2 In a large bowl, combine the cake mix, water, oil and
  eggs at low speed until moistened. Beat 2 minutes at the
  highest speed. Carefully spoon the batter over the pecan mixture.
3 Bake at 325 degrees F (165 degrees C) for 35 to 45
  minutes, or until the cake springs back when lightly touched in
  the center. Cool 5 minutes. Remove from the pans and cool completely.
4 In a small bowl, beat the 1 3/4 cups whipping cream
  until soft peaks form. Blend in the confectioners' sugar and
  vanilla extract. Beat until stiff peaks form.
5 To assemble the cake, place one layer on a serving
  plate, praline side up. Spread with half of the whipped
  cream. Top with the second layer. Frost with the remaining
  whipped cream.. Store in refrigerator.
ÂÂ
Hope you have a chance to enjoy a few of these recipes.
ÂÂ
Happy New Year!
Jean
