Saturday, January 02, 2010

New Year's Day Tradition

At our house we combine our German and Southern Heritage by having roast pork, sauer-kraut, and black-eyed peas on New Year's Day. This year we added some potato pancakes made from the leftover filling of twice-baked potatoes. We combined the filling with 1/4C flour and a slightly beaten egg and frying them until golden. The pork loin and sauerkraut had half of an onion, 2 cloves of garlic and a quarter of an apple added and simmered slowly together on top of the stove. The black-eyed peas were cooked from dry but you could use canned or frozen if you prefer. Greens of some sort would also be a nice addition as would a piece of corn bread. Happy New Year to all!



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