A New Year's Eve Recipe: Lucky Peas and Prosperous Collards

Margaret Walker is the owner of Moose Cafe, locatedin the Greensboro and Asheville Farmer's Markets.

Margaretcame on the Saturday Good Morning Show to share two timely recipes. One will get you going on a winter morning and the other is the perfect New Year's Eve dinner.

Ginger Spice Pancakes
2 cups all purpose flour
1/4 cup sugar
1 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp baking powder
1 tsp salt
1 1/2 cup milk
1 egg
1/4 cup melted butter
1/4 cup molasses
1 tbl vanilla

Procedure In large mixing bowl add all dry ingredients and mix. Add milk, egg, melted butter, molasses and vanilla. Whisk ingredients.

Collard Greens
2 T olive oil
1 cup diced onion
2 cloves minced garlic
10 cups chicken stock
3 T apple cider vinegar
1 tsp red pepper flakes
12 cups washed steamed collards
side meat
salt and pepper to taste

Procedure add olive to pot over medium heat. Sautee onion and garlic add chicken stock, apple cider vinegar, pepper flakes and side meat bring to boil. Add collard greens reduce to simmer cook 2 to 3 hours or until collards are tender.

Black Eyed Peas
2 T olive oil
1 cup chopped onion
3 cloves minced garlic
6 oz Country Ham
1 LB black eyed peas, soaked over night
1 at chicken stock
1 cup cold water
salt and pepper to taste

Procedure add olive oil to pot over medium heat. Sautee onion, garlic and country ham. Add chicken stock, cold water and black eyed peas. Cook for 2 to 3 hours.


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