Appaloosa Journal

JAN 2019

Appaloosa Journal is the official publication of the Appaloosa Horse Club, the international registry for the Appaloosa horse.

Issue link: https://appaloosa.epubxp.com/i/1067909

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cooking with norman 14 Appaloosa Journal January 2019 New Year! W ow! 2019! Really! Hard to believe how the years are mov- ing along. So lets try to get some luck in on the New Year. I am sure most of you have your traditions but while looking online I found some interesting things. Grapes are said to be lucky, go figure, wonder if wine would be a substitute? Also round things are suppose to be lucky...so cookies, pies, bundt cakes or anything else you can make round should work! Also placing a penny in bread and who ever finds it has luck. I am thinking I need just a penny loaf and that would work the best! Here are a couple of southern things from my military career in the south. So with these, ham and cornbread the year should be a Lucky one. Anyway — Happy New Year! I hope it's full of fun and GOOD LUCK! asy Bla c yed Peas INGREDIENTS: k 2 cans black eye peas (15.5 ounce with jalapeno) k 1 cup petite diced tomatoes k 1 cup chopped red onion k 1 tablespoon olive oil k 1 cup chopped ham or pancetta k Season with salt and pepper as needed DIRECTIONS: In skillet over medium heat, sauté ham, olive oil and onion until caramelized about 10 minutes, add stewed pe- tite diced tomatoes, and two cans of black eye peas with jala- peno. Simmer for 25 – 30 minutes. C lla rd Greens INGREDIENTS: k 1 bunch collard greens - rinsed, trimmed and chopped k 2 smoked ham hocks k 2 (10.5 ounce) cans condensed chicken broth k 21 fluid ounces water k 1 tablespoon distilled white vinegar k salt and pepper to taste k Add all ingredients to list DIRECTIONS: Place the collard greens and ham hocks in a Happy large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour. New Y ea r's Spa rkler INGREDIENTS: k 1 oz. SKYY® Infusions Pas- sion Fruit vodka k 1.5 oz. Pomegranate Juice k 3.5 oz. Champagne k 5-6 Raspberries DIRECTIONS: Pour the vodka, juice and champagne into a fluted glass. Slide the raspber- ries on a cocktail stick or sip stix and drop into the cocktail. i Submit your recipes, ideas and requests to Norman at: editor@appaloosajournal.com

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