Lucky New Year's Meal

According to Southern tradition , New Year's dinner will bring you fortune in the year to come . These two southern classics all but guarantee a prosperous year . Some say the greens represent dollar bills and the peas coin , ensuring wealth and good luck . According to folklore , this New Year's day tradition dates back to pillaged the land , leaving behind only black-eyes peas and greens as animal fodder . Rich in nutrients , these was the humble foods that enable Southerners to survive . Stories differ , but each celebrates a communion of family and friends bound by grateful hearts and renewed hope for good things yet to come .
This my friends  is  what I cook  each New Year for my family , ( last  14 years) Enjoy .
      ***Rib Roast & Pepper-Rosemary with Porcini Jus***

Prep : 30 minutes Total : 4 hours plus overnight marinating Serves : 12 to 14

1/4                   cup coarsely chopped fresh rosemary
3                      tablespoons fresh coarsely ground pepper , plus more for seasoning
3                     tablespoons vegetable oil
1                    6-rib standing beef rib roast (10 to 12 pounds) 1/2-inch fat cap left on the meat
**salt**
3                   tablespoons unsalted butter
1                   medium shallot , very finely chopped
2                   large garlic cloves , thinly sliced
1/2                cup dry red wine
1                   quart beef stock or broth
1/4                cup sherry vinegar
4                   thyme sprigs
1                   ounce dried porcini (1 cup) ground to a powder in a spice grinder or blender
1.           In a small bowl , combine the rosemary with 3 tablespoons of black pepper and vegetable oil and rub over the roast . Cover and refrigerate overnight .
2 .           Put a large roasting pan in the middle of the oven and preheat to 375*F . Let the rib roast stand at room temperature for 30 minutes .
3.            Season the roast with salt and put it in the hot roasting pan , fat side down . Roast for 30 minutes . Turn the roast over and cook at 350*f for about 3 hours , rotating the pan 2 to 3 times . The roast is done when an instant -read thermometer inserted in the thickest part of the meat registers 130*F for medium rare . Transfer the roast to a craving board to rest for at least 20 minutes .
4 .           Meanwhile , in a sauce pan , melt the butter . Add the shallot and garlic and cook over medium heat until lightly browned ,5 minutes . Add the stock , vinegar and thyme and bring to a boil . Simmer over moderate heat until reduced to 2-1/2 cups , about 20 minutes . Strain the sauce and return it to the sauce pan . Whisk in the porcini powder and simmer for 1 minute . Cover , remove from the heat and let stand for  5 minutes . Season with salt and pepper . Carve the roast and serve with the porcini jus.
Tip :
The porcini jus can be refrigerated overnight . Reheat gently .
                        ***Cracklin' Cornbread***

This cracklin' cornbread is a traditional Southern cornbread and just has 6 ingredients.
                         *** Serves 8 to 10 ***
1/3               cup butter or margarine
2                  cups self-rising cornmeal
1/2               cup all-purpose flour
2-1/2           cups buttermilk
2                  large eggs , lightly beaten
1                  cup cracklin'
1 .          Place butter in a 9-inch cast ion skillet , heat in 425*F oven for 4 minutes .
2 .         Combine meal and flour in a large bowl ; make a well in center of mixture .
3 .         Stir together buttermilk , eggs and cracklin' ; add dry ingredients , stiring just until moistened . Pour over melted butter in hot skillet .
4 .        Bake at 425*F for 25 to 30 minutes or until golden brown .
TIP : **
1 cup cooked crumbled bacon (12 to 15 slices) can be substituted for cracklings .
Crackin; Cakes : Prepare batter as directed above ; stir in 1/4 cup of butter , melted . Heat a larrge skillet coated with vegetable spray over medium-high heat . Spoon about 1/4 cup batter for each cake into skillet ; cook in batches , 2 to 3 minutes on each side or until golden brown .
                ***Southern Blackeyed Peas***

                              Serves 6 ( serving size: 1/2 cup )
2                teaspoons olive oil
1/2             chopped onion
2                garlic cloves , minced
3                fresh or frozen blacked peas
3                cups water
1/2             pound dry salt bacon , cut into 1/2-inch cubes
1/2             teaspoon salt
1/2             teaspoon black pepper
Heat oil in large saucepan over medium-high heat . Add onion and garlic ; saute 2 minutes . Add peas , water and bacon ; bring to a boil , reduce heat ; simmer , partially covered , 45 minutes or until tender . Stir in salt and pepper .
                          ***Southern-Style Collard Greens ***

                        Makes 10 serving Total time : 3-1/2 hours
12              hickory-smoked bacon slices , finely chopped 
2                medium-size sweet onion , finely chopped
3/4            pound ham , chopped
6               garlic cloves , finely chopped
3              (32-ounce) containers chicken broth
6              bunches (3 1-pound package) fresh collard greens , washed and trimmed
1/2           cup apple cider vinegar
1              tablespoon sugar
1              teaspoon salt
3 /4          teaspoon pepper 
**Cook Bacon in a 10-quart stockpot over medium heat 10 to 12 minutes or until almost crisp . Add onion and saute 8 minutes ; add ham and garlic and saute 1 minute . Stir in broth and remaining ingredients . Cook 3 hours or until desired degree of tenderness