New Year’s Eve recipes with a twist

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HIGH POINT, N.C. -- Sweet Potatoes stopped by FOX8 on Tuesday to share some New Year's Eve recipes with a twist.

Marinated Black-Eye Pea & Collard Green Salad

2-15 oz. cans Black-Eye Peas (rinsed)

½ cup Diced Onion

¼ cup Celery chopped

¼ cup Green Pepper diced

¼ tsp. Red Pepper Flakes

½ tsp. Chopped Garlic

1 small bunch of Collard Greens stems removed and washed well and shredded

For the Marinade:

¼ cup Key Lime Juice

¼ cup Cider Vinegar

1 tbs. Honey

1 cup Extra Virgin Olive Oil

½ tsp. ea. Salt and Pepper

Chopped Parsley or Cilantro for garnish

In a medium mixing bowl combine the black-eye peas, onion, celery, green pepper, red pepper flakes and chopped garlic. Place the shredded collard greens on a platter.

In a separate small bowl, combine the key lime juice, vinegar and honey. Slowly whisk in the olive oil, until the dressing (marinade) is well combined. Season with salt and pepper pour the marinade over the Black-Eye peas and mix well. Ladle the peas on top of the collard greens, garnish with chopped parsley or cilantro.

Good Luck Stew

Soak 1 lb. of Black-eye Peas overnight

2 lbs. Neck Bones

1-2 Smoked Ham Hocks or Neck Bones

1 Yellow Onion chopped

2-3 Cloves Garlic

3 Stalks of Celery chopped (include leaves)

¼ tsp. Crushed Red Pepper Flakes

1 tbs. Dried Thyme

2-3 Bay Leaves

6 qts. Water

3 Bouillon cubes (chicken or beef)

1 lb. Black-eye Peas

2 lbs. Collard greens cleaned and chopped

(or 1 bag of pre-trimmed and washed greens)

1 tbs. Salt

In a large stock pot add the neck-bones and smoked ham hocks (neck-bones) with enough water to cover. Bring to a boil and boil for 20 minutes. Remove the pot from the stove. Discard the water and rinse the meat. This helps to get rid of the scum. Return the meat to the pot and add the water, bouillon, onions, garlic, celery, red pepper flakes, thyme and bay leaves. Bring to a boil and lower the heat to simmer, cover and let cook for 1 hour. At this point – drain, rinse and add the Black-eye peas that were soaking to the pot. Continue to simmer for 30 minutes and add the collard greens and salt. Cook until the peas and greens are tender – approximately an additional 45 minutes. Stir the pot to well combine the greens and peas. Serve over white rice. If you are so inclined, remove the bones from the pot before serving.

Hot Collard Green, Bacon and Blue cheese dip

1 cup sour cream

½  cup parmesan cheese

½  cup crumbled blue cheese

¼ cup cream cheese

½  cup chopped, cooked  bacon

4 cup spicy greens  or 2- 16 oz. cans of collard greens, rinsed

¼ cup diced pimentos

Texas Pete

Parmesan cheese for garnish

In a large mixing bowl, combine the sour cream, parmesan and blue cheese and bacon.  Drain the greens and add, along with the pimentos.  Finish with about 2 shakes of Texas Pete. Spray or oil the inside of a 2 quart casserole dish. Add the dip and sprinkle with a little of the parmesan cheese. Bake at 375 degrees for about 15 minutes or until the collard green dip is hot and bubbling.

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