Hoppin' John by Emeril Lagasse

Ingredients:

1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne
3 tablespoons finely chopped green onion
3 cups steamed white rice

Directions:
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

We have Hoppin' John every New Year's Day for good luck in the New Year. -- My childhood friends, the MacLeans, always had it. So, that is where my tradition came from.

ORIGINAL CHEX PARTY MIX

1/4 C. margarine or butter, melted
4 1/2 Tsp. worchestershire sauce
1 1/4 Tsp. seasoning salt (Lawry's)
8 C. or your favorite Chex brand cereals (Corn, Rice and/or Wheat)
1 C. mixed nuts or peanuts
1 C. pretzels

Preheat oven to 250 degrees. Follow steps 1 & 2 above. Pour contents of bag into open roasting pan. Bake 1 hour, stirring every 15 minutes. Cool and store as directed above.

New Year's Day treat every year in the Earl family home