Published Thursday, December 27, 2012

What's Cooking in Coweta County

From Staff Reports

closeup@newnan.com

Entertaining for the New Year’s Holiday?

Try one of these favorites, including the traditional black:

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Overnight Egg and Sausage Casserole

By Barbara Wetherington

Ingredients

1 cup dry biscuit mix

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1 cup shredded cheddar cheese

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2 cups milk

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1 teaspoon ground mustard

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1/2 teaspoon dried oregano leaves

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6 eggs

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1 pound pork sausage, cooked and well drained

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Mix all ingredients in a large bowl. Cover and refrigerate overnight.

Heat oven to 350°F. Grease a 2-quart casserole. Pour egg mixture into the casserole.

Bake, uncovered, for about an hour or until a knife inserted in the center comes out clean. Sprinkle the top with additional cheddar cheese if you like.

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Black-Eyed Pea and Ham Hock Soup

From the National Pork Board

www.porkbeinspired.com

Ingredients

4 smoked pork hocks

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1 3/4 cups dried black-eyed peas

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1 Tablespoon canola oil

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2 cups onions, chopped

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1 1/2 cups celery, chopped

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1 1/2 cups carrots, chopped

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2 cloves garlic, minced (1 teaspoon)

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8 cups chicken broth, low-sodium

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1/2 to 1 teaspoon red pepper, crushed

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8 ounces collard greens, stems removed and cut into thin strips

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Freshly ground black pepper, to taste

Sort and wash beans; place in soup pot or large Dutch oven. Cover with water 6 cups cold water. Let stand for 8 to 12 hours. Drain beans. Wipe soup pot dry. Heat oil in pot. Add onions, celery, carrots and garlic. Cook over medium heat for 5-8 minutes or until almost tender, stirring occasionally. Stir in broth and red pepper into onion mixture. Add peas and pork hocks. Bring to boil. Reduce heat. Cover and gently simmer for 2 to 2 1/2 hours or until peas are tender.

Remove pork hocks from soup. Cut meat from bones and chop. Add meat to soup; discard bones and skin. Cover and refrigerate until serving time. To serve, bring to soup to boil. Add collared greens; cook and stir just until greens are wilted. Spoon into bowls. Serves 6 *Note - Pork hocks, also called ham hocks, are the lower portion of the hog’s hind legs. They’re great for making soup because they’re inexpensive, yet add a lot of delicious “ham” flavoring to the soup.

As seen on Turner South’s Home Plate cooking show.

Random Tip: Do not overcrowd pork cuts when sautéing. Leaving space between them will allow them to brown and cook more evenly.

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Editor’s Note: Send your recipes for a chance to win “Moreland Meals and Memories” a cookbook filled with dishes sure to become family favorites. Email your recipes to: closeup@newnan.com or send to: Newnan Times-Herald, P.O. Box 1052, Newnan, GA 30264 Attn: “What’s Cooking.”

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