Friday, December 31, 2010

New Years Eve Tradition

Tomorrow is New Years Eve and I will be in the kitchen cooking away. These traditions began with my husbands family and I have carried them on into our family. The feast includes:

Green Punch
Vegetable Tray with Dip
Little Smokies in Barbecue Sauce
Cheese Ball with Crackers
Meatballs

The main staple of our New Years Eve celebration revolves around meatballs....not just any meatballs but my Mother-in-Laws famous meatballs. We have yet to determine a name so for now I will call them Peg Peeler's Famous Meatballs. These meatballs are so easy to make...yet so delicious.

Peg Peeler's Famous Meatballs

1 package Rice-a-Roni Spanish Rice Mix
1 1/2 lbs Ground Beef
1 Large Can Tomato Juice

Mix ground beef and rice mix by hand. Form mixture into 1" meatballs. Brown in large frying pan. Pour Tomato Juice into a large pot and heat until boiling. Add browned meatballs and simmer for about one hour. The longer the meatballs simmer the better. Enjoy!

Saturday, December 25, 2010

Christmas Day Tradition




Our Christmas Day tradition started about ten years ago. My husband bought a turkey fryer in order to cook our Thanksgiving turkey. He thought it was a waste to use it only at Thanksgiving so he decided to try Low Country Boil for Christmas. We loved it so much that it became an annual event. Now if you aren't from the south you may be asking "What exactly is Low Country Boil?"

Low Country Boil also goes by the name Frogmore Stew or Beaufort Stew. It was thought to have originated in the Low Country of South Carolina. Click here to find out more about Low Country Boil

Our version of Low Country Boil includes the following.

2lbs New Potatoes
12 Small Corn on the Cob
2 lbs Smoked Sausage
2 lbs Shrimp
1 Package of Seafood Seasoning


Fill your large cooker pot with hot water and the seafood seasoning packet. Bring to a boil. Add the potatoes and cook them for 5 minutes. Next add the corn and cook for 5 minutes. Then add the smoked sausage and cook for 5 minutes. Finally add the shrimp and cook for 3 minutes. Drain and pour contents of pot onto a large platter. Serve with Chicken and Rice, Slaw and Yeast Rolls.

Yum! Yum!

The Carolina Belle