Same ole New Year's foods bore you silly? Try these different takes on old those staples!

The New Year lucky trio

Cabbage, cornbread and Black-Eyed peas:  Yes, we're talking about the old standby foods you eat on New Year's day to bring you luck for the whole year.  But, unless you're a master chef, or just a brave foodie, its almost impossible to make these dishes taste special.  Let's face it - they are pretty boring dishes to work with from the start. 

Besides being a special meal, this classic combo is primed to bring diners good luck, prosperity and a long, healthy life in a year bearing an unlucky number. But, good luck doesn't have to mean bland taste. So, we found some great alternative recipes to mix up these old favorites from the James Beard cookbook.  Change is good, so give these a try or put your own stamp on them to enjoy a lucky and yummy new year!

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Hoppin' John Bake

Black-Eyed pea casserole.

Half a 16-ounce bag black-eyed peas (1 cup)


6 cups chicken broth, divided
1 cup uncooked rice or more slices bacon
1 red bell pepper, finely chopped
1 large onion, chopped
2 garlic cloves, minced
1/2 teaspoon fine table salt
1/4 teaspoon freshly ground black pepper
8 ounces Monterey Jack cheese, coarsely shredded

Put black-eyed peas in cold water overnight. Drain and rinse well.

Add peas to pot with 4 cups broth. Bring to boil over high heat. Reduce heat to low, cover and simmer 1 to 1 1/2 hours, until tender but not falling apart. Drain.

In heavy, medium saucepan, stir rice with remaining 2 cups broth. Bring to boil over high heat. Reduce heat to very low, cover and simmer 18 to 22 minutes until rice is tender. Fluff with fork, cover.

In heavy skillet, cook bacon until crisp. Reserve 2 tablespoons drippings in skillet. Crumble bacon. To drippings, add bell pepper, onion and garlic. Cook over medium heat, stirring often, about 8 minutes, until tender. Transfer to large bowl; stir in salt and pepper.

Preheat oven to 350 degrees. Lightly grease 7-by-11-inch glass baking dish.

Add black-eyed peas, rice, bacon and 1 cup shredded cheese to vegetables. Combine, top with remaining cheese and bake 15 to 20 minutes, until cheese has melted. Serve hot.

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Helen Evans Brown's Corn Chili Bread

Mr. Beard writes: "The late Helen Evans Brown was a specialist in California's traditional foods. This recipe is extremely moist" -- yes, delightfully so. ... "It is one of my oldest bread recipes, and one of my very favorites. I have often served it for large parties, doubling the recipe, which is very simple."

3 ears corn, husks and silk removed (I used 1 1/2 cups frozen corn kernels)
1 cup yellow cornmeal
1 cup sour cream
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 large eggs, well beaten
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup very finely diced Gruyere or Monterrey Jack cheese
4-ounce can diced green chiles, drained

Preheat oven to 350 degrees. Generously butter 9-by-9-inch glass baking dish or 21/2-quart soufflé dish.

If using fresh corn, scrape kernels from cobs. Put (fresh or frozen) corn in large bowl. Add cornmeal, sour cream, melted butter, eggs, baking powder and salt; stir to mix. Fold in cheese and chiles.

Pour into prepared baking dish. Bake about 45 minutes, until lightly browned and firm. Serve warm. "With melted butter," wrote Mr. Beard.

Makes 9 to 10 servings.

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Good Luck Pork and Cabbage

A slow cooker recipe for old-world inspired Good Luck Pork and Cabbage, popular for good fortune in the new year, is sure to make your life in the kitchen easier.

Serves: 6

Cooking Time: 6 hr

What You'll Need:

4 cups shredded cabbage 2 apples, coarsely chopped 1 small onion, chopped 1/2 cup brown sugar 1/2 cup apple cider vinegar 1/2 cup apple juice 1 teaspoon salt, divided 3 pounds boneless pork butt bottom roast 1/4 teaspoon black pepper 1 tablespoon vegetable oil

What To Do:

In a 5-quart slow cooker, combine cabbage, apples, onion, brown sugar, apple cider vinegar, apple juice, and 1/2 teaspoon salt; mix well.

Evenly sprinkle roast with remaining salt and the pepper. In a large skillet, heat oil over high heat and brown roast on all sides.

Place roast in slow cooker over cabbage mixture, cover, and cook on low heat 6 to 8 hours, or until fork-tender.

Think you'll give these recipes a try?  Or do you have a nice different take you'd like to share?  Let us hear from you in the comments below!

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