Happy New Year from our New Year’s Baby, 2003 edition (Miss C.)

Tonight is the first New Year’s Eve that I can recall that we don’t have plans to go out and do something…go to a party or out to dinner. But we’re fine with staying in tonight. The hubby is going to buy “our” champagne that we’ve been drinking since we were in our 20s (Freixenet) and I’m going to dust off our crystal champagne flutes that we received as a wedding gift in 1997. The girls will probably do shots of chocolate milk. I don’t have to go into work until Monday so at some point I may even shower!

Growing up my mother always made black eyed peas for good luck on New Year’s Day. I don’t like plain straight up black eyed peas, but I will eat them if they are disguised as Southern Caviar, or Texas Caviar, or whatever you call it…it’s good stuff. I’ve posted another variation over at Savvy Housewife.

Dixie Caviar Cups (from the December 2008 issue of Southern Living)

• 1  (15.8-oz.) can black-eyed peas, rinsed and drained
• 1  cup  frozen whole kernel corn
• 1  medium-size plum tomato, seeded and finely chopped
• 1/2  medium-size green bell pepper, finely chopped
• 1/2  small sweet onion, finely chopped
• 2  green onions, sliced
• 1  jalapeño pepper, seeded and minced*
• 1  garlic clove, minced
• 1/2  cup  Italian dressing
• 2  tablespoons  chopped fresh cilantro
• 30  Belgian endive leaves (about 3 bunches)
• 1/2  cup  sour cream

Preparation

1. Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal bag, and chill 24 hours; drain.

2. Spoon mixture into a bowl; stir in cilantro. Spoon about 1 rounded Tbsp. mixture into each endive leaf. Dollop with sour cream.

*2 1/4 tsp. finely chopped pickled jalapeño peppers may be substituted.

Makes 15 servings.

So, how are you ringing in the New Year?