On the Road Holiday Cuisine

      We did finally get on the road this winter; still very much enjoying our holiday celebration and meals.  Christmas was spent in Monroe, MI although it was a warm, comfortable family celebration.  Our holiday traditions suffer nothing as we travel.  We are pretty solid in our family traditions for Thanksgiving, but Christmas can take various avenues.  We vary from ham to goose to lamb and even to turkey again, but this year we chose ham. This recipe is quite simple considering there are only two of us in an RV.  http://thefrugalgirls.com/2015/11/best-crock-pot-ham-recipe.html  This crockpot beauty takes just four ingredients:  maple syrup, Dijon mustard, allspice, and brown sugar.  I like to add a ham too.  We usually select a ham no more than 5 pounds as we have a 2 quart crockpot and this suffices plenty.  It only takes about 4 hours on low to finish.  Any recipe in a crockpot is so divinely simple and allows much more time for other side dishes and desert.
      I served this with Cornbread Casserole, Deviled Eggs, Hawaiian Rolls, Ham Salad Stuffed Endive,  and of course pie.  This year we enjoyed Apple pie w/ice cream.  A special 'shout out' to Yoki Artress.   This is your mom's recipe for Cornbread Casserole which we both love so much, but promise not to share.  Merry Christmas.
 

      A week later we were camped at Lake Thunderbird in Oklahoma.  I always try to honor Barb's family tradition at least once a year with Black Eyed Peas w/ham hocks and trimmings. I prepare this recipe in a large enameled stock pot over the stove as it takes about half a day to cook.  There are many recipes for Black Eyed Peas.  I follow the one I was given by Barb's mom years ago.

      Soak dried beans overnight; drain and pick out chaff.  Cover with 3-4 cups of chicken broth.  Bring to boil till peas are nearly tender, then reduce to simmer.  Add 1 chopped carrot and 2 chopped stalks of celery.  Add 1/2 teaspoon garlic powder; salt and pepper to taste.  I like to add a bay leaf.   Just add a ham hock (or two) and some spare ham chunks and voile'.  Simmer for 3 or more hours. In addition I served cornbread, and pecan pie for desert.  Our special tradition twist is to put a dime in the pot of peas n ham as it cooks.  Whoever finds it in their bowl at dinner will enjoy GOOD LUCK for the next year.  

      Another wonderful holiday for our family.  We will be stocking our freezers here with many more treasures such as gator, sausage, boudin, chorizo, and roux at this stop.  Next week we'll be heading southwest to spend some long overdue time with our grandson in Marlow, OK.  Even more goodies (and some love) for the freezer there.  

"What is Christmas.  It is tenderness for the past, courage for the present and hope for the future."

Agnes M. Pahro

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