New Year’s Luck

Just Yummy

Seafood Pea Salad

½ cup Miracle Whip

¼ cup Italian-style salad dressing 

2 Tbsp grated Parmesan cheese 

1 can black-eyed peas, rinsed and drained 

8 oz pasta 

2 cups crabmeat 

1 cup broccoli florets

½ cup green bell pepper, diced (optional)

½ cup tomatoes, diced

½ cup chopped green onions

Cook pasta according to directions on package.  Drain and set aside.   While cooking pasta, in a large bowl, combine Miracle Whip, Italian dressing and cheese and blend well.  Once pasta is done, add peas, pasta, crabmeat, broccoli, pepper, tomato and onions to dressing mixture. Toss gently to mix. Cover and refrigerate for at least 2 hours or overnight to blend the flavors well.

Recipe adapted from


Smoky Collard Greens

1 Tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 pounds collard greens - rinsed, trimmed and chopped (you can also buy frozen and allow to thaw before cooking)

1 Tbsp brown sugar 

1 Tbsp molasses 

1 Tbsp liquid smoke flavoring (you can find this with the steak sauces and BBQ sauce at Walmart) If you think liquid smoke is too strong, you can cut this in half.

Salt and pepper to taste

Heat oil in a large pot. Sauté onion and garlic until onions are translucent. Place chopped collard greens in pot, and add water to cover. Stir in brown sugar, molasses and liquid smoke. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 30 to 40 minutes, or until greens are tender.

Recipe from


Stuffed Cabbage

1 large head cabbage

1 cup quick-cooking rice, cooked and cooled

1 lb ground beef

1 medium onion, chopped

2 Tbsp Worcestershire sauce

½ tsp salt

¼ tsp pepper

1 can (10¾ oz) cream of tomato soup, undiluted, divided

½ cup water or milk

Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set remaining cabbage aside. Combine rice, beef, onion, Worcestershire sauce, salt, pepper and ¼ cup soup; mix well. Put 2 to 3 Tbsp meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, roll up leaf completely to enclose meat. Repeat with remaining meat and leaves. Line a Dutch oven with leftover cabbage. Combine remaining soup and water or milk; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil; reduce heat and simmer on low for 1 to 1-1/2 hours or until rolls are tender. Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.

Recipe adapted from


Sausage and Penne Casserole

1 box uncooked penne pasta

¼ cup unsalted sweet cream butter

cup all-purpose flour

½ tsp salt

½ tsp Italian seasoning

1 tsp pepper, to taste

2 cloves garlic, finely chopped

3 cups milk

2 cups shredded Italian-style cheese blend

1 cup grated Parmesan cheese, more or less to taste

8 oz smoked sausage, sliced

¼ tsp Italian seasoning

Heat oven to 350°. Cook and drain pasta as directed on package.  While pasta is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, ½ tsp Italian seasoning, pepper and garlic. Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly.  Stir in milk. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in Italian cheese blend and ½ cup of the Parmesan cheese until melted. Gently stir pasta and sausage into cheese sauce. Pour into ungreased 3-quart casserole dish. Sprinkle with remaining Parmesan cheese and ¼ tsp Italian seasoning. I usually use more cheese than this calls for as I cover the top liberally.  Do this to your taste.  Bake uncovered about 30 minutes or until bubbly.

Recipe adapted from


Parmesan Crusted Pork Chops

2 large eggs

1 cup dried Italian-style bread crumbs

¾ cup freshly grated Parmesan

4 center-cut pork loin chops 

Salt and freshly ground black pepper

6 tablespoons olive oil

Lemon wedges, for serving if desired

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to make it stick if necessary. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.  Heat 3 Tbsp of oil in a large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150°, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges if desired.

Recipe from


Sweet Cornbread

½ cup cornmeal

1½ cups flour

cup sugar

1 Tbsp baking powder

½ tsp salt

cup oil

3 Tbsp melted unsalted sweet cream butter

1-2 Tbsp honey, more or less to taste

2 eggs, beaten

1¼ cups milk

Preheat oven to 350°. In a bowl, combine cornmeal, flour, sugar, baking powder, and salt. Add the oil, melted butter, honey, eggs, and milk. Pour into a greased 8-inch square pan. Bake for 35 minutes.


Recipe from