New Year’s Day Dinner

NEW YEARS DAY= FRESH START! WELCOME 2014!!

Being Southern means you must adhere to the rules of New Year’s Day! We believe that if we eat certain foods it will bring good luck for the New Year! And I am the 1st to say that a little Good Luck coming our way would be NICE!! We traditionally eat pork, greens & black-eyed peas. foods that represent health, wealth, luck etc. After doing a little Googling, I found out that the Dutch eat DOUGHNUTS on New Year’s Day as they believe that the circle symbolizes
“coming full circle” and brings good luck! I know what we are having for breakfast!!

PORK= PROGRESS (Wealth & Prosperity)


Franny’s Cinnamon Pork Tenderloin

2 lb pork tenderloin

Mix together:
4 Tablespoons sugar
1/4 teaspoon salt
4 Tablespoons soy sauce
1 1/2 teaspoons cinnamon
2 Tablespoons sherry (cooking sherry is fine)
1 teaspoon ginger
2 teaspoons dry mustard

so for you I have an amazing Pork Tenderloin recipe that is sure to please. The key to the pork is to marinate for as long as you can! I try to do 48hrs. I am sure overnight could be sufficient but I promise 48 is worth it!
Grab a plastic bag, dump your meat in and pour the marinade on top. Place in fridge for 12-48 hrs and cook on 325 until meat thermometer says its done (160 degrees). Baste the pork about every 15 minutes while it is cooking. ENJOY

GREENS = WEALTH = MONEY!!

I know it is sad to say, however when one can buy Margret Holmes or GLORY canned greens there is really no point in my opinion to go to the trouble of 3 washings, soaking, cooking, stinking up your house! Just buy them! and ENJOY!!

Cornbread, is a funny thing people either love it or hate it. I always hated it until I came across this recipe in one of my all time favorite cookbooks, Gracious Goodness…Charleston! the Bishop England High School Cookbook , it is the best moistest cornbread ever!

Broccoli Cornbread 
(you have to have, not sure why?)

1 10 oz pkg frozen brocolli, thawed
1 lg onion finely chopped
6 oz cottage cheese
1/2 c butter, melted
1 tsp salt
4 eggs, beaten
1 box jiffy cornbread mix
Combine broccoli, onion, cottage cheese, butter, salt & eggs. Mix well and add cornbread mix. Pour into greased 9×13 inch casserole and bake at 400 for 25 mins.

Black-Eyed Peas = GOOD LUCK and $

again, I must be honest and say with the GLORY and Margret Holmes brands WHY, why I ask would you try the fresh? I know, I have tried fresh, however they take a VERY long time to cook and need a TON of seasoning so I just by-pass the extra effort and head to the grocery!

I hope my meal has inspired you to make your own
NEW YEAR’S DAY TRADITIONS!!
and that 2014 is the BEST YEAR YET!!


WHAT IS ON YOUR MENU FOR NEW YEAR’S DAY?

xoxo. Mama Bird

Franny’s Favorite Pork Tenderloin



After having pork tenderloin for Christmas I realized I had to switch up my pork marinade for New Years Day and I remembered about Mary Frans oh so yummy cinnamon sented, mustard laced, sheery and soy yumminess!!!! ENJOY!!!!

From Franny herself:

Today’s entry is in honor of my crazy, new friend Martha. Martha is an absolute riot and the sayings that come out of her mouth are second to none. Martha and I sit and chat most Tuesday and Thursday afternoons while Maggie is in dance. Martha owns a children’s consignment store in Rock Hill, SC, so if you are ever this way let me know and I will hook you up with her. Not only the deals you will find on great clothes, but her fabulous southern wit will make the fact that you went to Rock Hill worth it!

So today, Martha and I were chatting about great dinner dishes. The subject of pork tenderloins came up, as that is what is on the menu at my house tonight. In the course of chatting, I remembered this amazing “Slap your Momma”, “Holy Batman”, “Fantabulous” recipe for pork tenderloin.

Cinnamon Pork Tenderloin

2 lb pork tenderloin
Mix together:
4 Tablespoons sugar
1/4 teaspoon salt
4 Tablespoons soy sauce
1 1/2 teaspoons cinnamon
2 Tablespoons sherry (cooking sherry is fine)
1 teaspoon ginger
2 teaspoons dry mustard

Put pork tenderloin in roasting pan and pour the above mixture over it.Bake at 325 for 1 hour or until internal temperature is 160. Baste the pork about every 15 minutes while it is cooking.

Franny’s notes:
I always have this one of 2 ways. The first way is just sliced and served with garlic cheese grits. The second way is to slice it very thinly and serve on rolls for entertaining. Either way you cannot go wrong. Next crucial point….if you do not have an electronic meat thermometer go get one now! All these years that I have been making this, come to find out that I have also been cooking it way too long. This little gadget is a meal saver. Mine is Taylor brand, but I think that Pampered Chef also makes one. One of the best things about it is that when the meat reaches the temperature that you have set on the thermometer it sets off this buzzer that doesn’t quit until you go stop it.