Longtime Pflugerville resident Dale Brock sands this month’s recipe, which she says came from her great
Longtime Pflugerville resident Dale Brock sands this month’s recipe, which she says came from her great grandmother Nana Taylor, an 1800s settler in the area. For years has been a New Year’s good luck meal in her family. She explains: “The story goes that is you eat it early in the month, you will have luck for the whole year. We have modified some ingredients over the years for convenience, but the lucky part still holds.”
Serves: 10-12
Ingredients
• 1 lb. pork sausage
• 1 lb. ground beef
• 1 large onion, chopped
• 4 cups water
• 3 15-ounce cans black-eyed peas, rinsed and drained
• 1 28-ounce can diced tomatoes, undrained
• 1 10-ounce can diced tomatoes and green chilies, undrained
• 1 4-ounce can chopped green chilies
• 4 beef bouillon cubes
• 4 teaspoons molasses
• 1 teaspoon Worcestershire sauce
• ¾ teaspoon garlic salt
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon ground cumin
Directions
In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink, then drain.
Add the remaining ingredients; bring to a boil. Reduce heat, cover and simmer for 45 minutes. Serve hot with cornbread, and season to taste.