NEW YEARS TRADITIONS FOR 2010
It is always interesting to me to read about the traditions of holidays and what they mean.
Probably one of the most common traditions that I am aware of is singing “Auld Lang Syne.” This is an old Scottish song that was first published by the poet Robert Burns in the 1796 edition of the “Scots Musical Museum.” Burns, according to my research on the Internet, transcribed it, and made a few refinements to the lyrics after he heard it sung by an old man form the Ayrshire area of Scotland, which is Burns’ homeland. Auld Lang Syne literally means “old long since” and translates as “times gone by.”
Guy Lombardo popularized the song and turned it into a New Year’s tradition at his hometown in London, Ontario, Canada. Lombardo and “His Royal Canadians” made this one of their most popular songs. He first played the song in 1929 in New York City at the Roosevelt Hotel at a New Year’s Eve party. After that, his version of the song was played every New Year’s Eve from the ‘30s until 1976 at the Waldorf Astoria. Life magazine wrote that the American public would not believe it was the new year unless the song was played.
In the United States, we are to eat pork and sauerkraut for New Year for posterity. A southern tradition is to eat Hoppin’ John, which is black eyed peas and ham hocks. Eat peas on New Year’s Day to have plenty of everything the rest of the year.
In Spain you should eat 12 grapes at midnight. This will insure 12 happy months in the new year.
In the Netherlands, they burn bonfires to purge the old and welcome the new.
Greeks eat Vassilopitta, or St. Basil’s cake. A sliver or gold coin is baked inside the cake. Whoever finds the coin will be especially lucky during the coming year.
The tradition of making a New Year’s resolution was believed to be started by the Babylonians.
Please have a safe and happy New Years celebration.
Here is my recipe for pork and sauerkraut. I hope you enjoy it.
BETTE’S PORK AND
SAUERKRAUT:
1 5 to 6 lb. pork loin
3 1 lb. cans sauerkraut, drained well
2-4 tbl. light brown sugar
Place pork loin in a Dutch oven or covered roasting pan. Add about 1 c. water and salt and pepper to taste. Cook for 1 hour in a 350 degree oven. Remove from oven take out the pork loin, and add the 3 cans of drained sauerkraut to the pork drippings. Sprinkle the brown sugar over the sauerkraut and return the loin on top of the sauerkraut. Reduce heat to 325. Cover and bake 1 hour longer, or until done. Note: You could also use 5-6 lb. of country spareribs instead of the loin. I have also used thick cut pork chops. Simply adjust cooking times as necessary.
BLACK EYED PEAS & RICE:
1 lb dried black eyed peas
6 to 8 oz. salt pork, diced
1 c. chopped onion
2 cloves garlic, minced
½ lb. cooked ham, cubed
1 ham bone or large ham hock
Black pepper to taste
¼ tsp. crushed red pepper flakes
Dash Tabasco Sauce
Uncooked white rice
Pick over peas, rinse. Cover peas with cold water; bring to a boil, boil for 1 minute, remove and cover pan. Let peas stand for 1 hour.
Saute salt pork until golden brown; add onion and garlic, and sauté until onion is tender.
Add the salt pork and onion mixture to the peas, along with the ham, ham bone or hock, and seasonings. Add enough water to cover. Bring to a simmer, cover, and simmer gently until peas are tender but not mushy. Usually about 1 ½ hours. Remove ham from bone, chop and return to peas. Taste for seasoning and adjust if necessary.
Cook rice until tender and serve on a platter surrounded by the peas. Serve 6 to 8. Note: When I fixed this for my family, I omitted the crushed red pepper and Tabasco Sauce.
SPARKLING CRANBERRY PUNCH: No Alcohol
2 quarts cranberry cocktail, chilled
1 can (6 oz.) frozen pink lemonade concentrate, thawed
1 quart sparkling water, chilled
In large punch bowl, combine cranberry cocktail and lemonade concentrate. Stir in sparkling water. Serve immediately. Makes 25 servings.
HOT APPLE CIDER PUNCH:
1 gallon apple cider
2 tsp whole cloves
2 tsp whole allspice
2 3” cinnamon sticks
2/3 c. sugar
2 oranges studded with cloves
Heat cider, cloves, allspice, cinnamon and sugar to boiling; cover and simmer for 20 min. Strain punch and pour into punch bowl. Float oranges in bowl. Serve hot, makes 32 servings. About ½ c. ea.
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RECIPE FOR LIFE:
Amish Cookbook
1 c. good thoughts
1 c. kind deeds
1 c. consideration
3 c. forgiveness
2 c. well beaten faults
3 c. sacrifice
6 c. prayer
Mix thoroughly with tears of joy, sorrow and plenty of sympathy. Flavor with love and kindness. Blend in thoroughly, add the 6 c. prayer. Bake well with the heat of human kindness and serve with a smile.
I wish you a happy New Year from my kitchen to yours.
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Thought for the week: “ Walk softly, speak tenderly, pray fervently. Amish cookbook
…….till next week
