For New Year's Day: Marinated Black-eyed Peas.

Southern tradition holds that one should eat black-eyed peas on January 1st to ensure good luck for the New Year. I've made this recipe for Marinated Black-eyed Peas for about 15 years and have given them as neighbor gifts many times. I think they are fabulous, and other people seem to enjoy them as well.

Happy New Year!

Marinated Black-eyed Peas
can be halved or doubled easily

6 cans black-eyed peas (without bacon), rinsed and drained
½ large onion, sliced very thin
1½ cups olive oil
½ cup vegetable oil
1 cup balsamic vinegar (the woman who gave me the recipe emphasized that she used good quality balsamic; she told me to add a pinch of sugar for lesser-grade balsamic - I think I use good balsamic so I've never added sugar!)
3 garlic cloves, smashed or bruised
3 bay leaves
3 tablespoons Worcestershire sauce
3 teaspoons Cavendar's Greek Seasoning

Combine oils, vinegar and seasonings in a saucepan. Bring just to a boil. Pour over black-eyed peas and onions. Refrigerate for several days before serving, stirring occasionally. Remove garlic and bay leaves. Serve cold or at room temperature.