Abby's New Year's Day Greeting Cards and Ecards
and traditional New Year's recipes to bring luck and money.

A Southern tradition in the US eating black eyed peas on New Year's eve will bring luck for the coming year.

GOOD LUCK BEAN DIP
2 cans blackeyed peas with no bacon in can*
2 tsp. chili powder
1 stick melted butter or margarine
1 or 2 (4 oz.) cans green chiles,
drained
2 c. shredded sharp Cheddar cheese

*For spicier dish, use 1 or both cans of blackeyed peas with jalapenos. Drain blackeyed peas; blend using blender or food processor. Add chili powder and melted butter, then blend again. Pour mixture into shallow baking dish; top with green chiles. Sprinkle shredded cheese over mixture. Bake at 325 degrees for 10-15 minutes until cheese melts and beans are hot. Serve with chips as an appetizer, or serve as a side dish with a meal. Perfect for New Year's Day!

BLACKEYED PEA DIP
1 (32 oz.) Trappey's Blackeyed Peas with jalapenos (processed in blender)
1 lg. chopped onion
1 clove chopped garlic
1 (4 oz.) can chopped green chilies
1 tbsp. jalapeno liquid
1/2 lb. melted oleo
1/2 lb. (melted with oleo) Old
English sharp cheese

In microwaveable large dish, melt oleo and cheese. Add chopped onion, garlic, green chilies and jalapeno juice to cheese and oleo mixture. Process Trappey's blackeyed peas with jalapenos (I use 3 cans, drained); (save some liquid in case it gets too thick) and add to cheese mixture. Mix well. Serve hot with chips. This also freezes well!

BLACKEYED PEA RELISH
1 can blackeyed peas with jalapenos, rinsed & drained

To this add: 1/4 c. sugar 1/4 c. chopped or sliced green peppers 1/4 c. black olives 1/4 c. vegetable oil 1/4 c. chopped or sliced onions 1/4 c. fresh mushrooms Mix together and chill before serving.

BLACKEYED PEAS AND RICE CASSEROLE
2 (16 oz.) cans blackeyed peas
1/2 c. instant rice (or 1 c. cooked
rice)
1 c. diced ham
1 can S & W Ready-Cut Peeled tomatoes
1/4 c. chopped onion
1/4 c. chopped green pepper

Mix peas, ham, tomatoes, onion and pepper. Bring to boil. Add rice. Cover and let rest 5 minutes. Season with salt and pepper. Stir and pour into oiled casserole. If dry add small amount of water. Bake at 350 degrees for 45 minutes. There should be enough liquid in peas and tomatoes to cook rice. If not, add some water. Be sure to use the S & W. tomatoes, they hold their shape. This is a good dish to serve on New Year's day. Southerners believe blackeyed peas and New Year's day bring good luck all year.

BLACKEYED PEA SALAD
1 lb. blackeyed peas
2 pkgs. green onions
3 hard boiled eggs
Olive oil
Vinegar
Salt
Pepper

Soak peas as directed on package. Cover and simmer 1-1 1/2 hours until tender. When ready, drain and let cool. Slice onions (white part only). Chop eggs and mix with peas. Add olive oil, vinegar, salt and pepper to taste.

FRITO SALAD
2 cans Jalapeno blackeyed peas
1 med. red onion, chopped
1 bottle Catalina salad dressing
1 bag. reg. Fritos

Mix peas, onion and dressing and let set. When ready to serve, stir in Fritos. Something different to serve with hamburgers.

BLACK-EYED PEA AND HAM SALAD
2 (10 oz.) pkgs. frozen black-eyed peas
1 c. cooked rice
1/2 c. sliced celery
1/3 c. chopped sweet red pepper
1/4 red onion, sliced
1/4 c. chopped parsley
2 oz. ham, cut in slivers
1/3 c. vegetable oil
2 tbsp. red wine vinegar
1/2 tsp. salt
1 tsp. prepared mustard
1/8 tsp. crushed red pepper flakes
Pinch ground cloves

Cook black-eyed peas according to package directions. Drain; rinse with cold water to cool. Place in a large bowl. Add rice, celery, sweet red pepper, onion, parsley, and ham. Combine oil, vinegar, salt, mustard, pepper flakes and cloves in a small bowl; mix well. Pour over black-eyed pea mixture; mix gently. Refrigerate until serving time. Serves 4.

BLACK-EYED PEA ENCHILADAS
15 oz. blackeyed peas, drained
2 tbsp. tomato sauce or 1 tbsp. hot
sauce
1 can cream of mushroom soup
1 can cream of chicken soup
2 oz. can green chilies
1 bunch of green onions
8 oz. sour cream
10 oz. grated Cheddar cheese
12 flour tortillas

Spray 8 x 13 casserole with Pam. Mash peas and add tomato sauce. In another bowl combine soups, chilies, sour cream, cheese and onions. Place 1 heaping teaspoon pea mixture plus 1 tablespoon soup mixture on each tortilla. Roll up and place in casserole. Cover with remaining soup mixture. Bake at 350 degrees for 30 minutes.

CROCK POT BLACK-EYED PEAS
1 c. rice
8 oz. Velveeta cheese
2 sm. cans blackeyed peas
1 pkg. sausage, any flavor

Cook rice; cook beans and sausage as usual. After cooked, mix rice, cheese, beans and sausage in crock pot and cook until cheese has melted. Serve hot.

HOPPIN JOHN
8 oz. can Bush's dried blackeyed peas
1 lg. bell pepper
1 lg. onion
1 lg. or 2 med. tomatoes
1/2 (12 oz.) can Spam Lite
1 tbsp. bacon grease
1 tbsp. canola oil
2/3 c. uncooked Comet Rice
Salt & pepper to taste

Slice pepper into strips, dice fine. Dip tomato into boiling water briefly, dice fine. Dice onion also. Place veggies in separate bowls, with a teaspoon in each for serving. Place on table. Dump peas into pot, add bacon grease and salt and pepper to taste. Simmer without lid, stirring now and then. At same time start rice according to directions. Slice Spam, stack slices, cut into cubes. Brown gently in a little oil. Combine cooked rice with peas and Spam, stir, simmer briefly.

SKILLET BLACK-EYED PEAS
1 can blackeyed peas
1 can French onion soup
1 can water
1/2 c. raw rice
1/2 lb. smoked sausage, cut in 1/2 moons
1 tbsp. margarine

Mix all together in 10-inch skillet. Bring to boil and simmer uncovered for 25 to 30 minutes. Stir frequently.

Another Southern tradition in the US eating greens such as cabbage, collard greens, mustard greens, kale or spinach to bring money.

CABBAGE SOUP
2 pounds stew meat
1 lg. cabbage
2 cans lg. tomato juice, sauce or paste
2 onions, diced
Sour salt or lemon juice to taste
1/2 c. sugar to taste
Salt
Pepper

Fill large soup pot with water. Bring water and meat to a boil, and skim top. Cut cabbage into strips. Add all ingredients, adding salt, pepper, sugar and lemon to taste. Cook several hours.

CABBAGE SOUP
2 lbs. beef soup bones
1 c. chopped onion
3 carrots, chopped
2 cloves garlic, minced
1 bay leaf
2 lbs. beef short ribs
1 tsp. thyme
1/2 tsp. paprika
8 c. water
8 c. chopped cabbage
2 cans tomatoes
2 tsp. salt
1/2 - 3/4 tsp. Tabasco sauce
1/4 c. chopped parsley
3 tbsp. lemon juice
3 tbsp. sugar
1 lb. can sauerkraut

Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and remaining ingredients. Cook over medium heat.

CROCKPOT CABBAGE ROLLS
12 lg. cabbage leaves
1 lb. lean ground beef
1/2 c. cooked rice
1 (6 oz.) can tomato paste
3/4 c. water
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. leaf thyme
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water for 5 minutes. Remove, drain and cool. Combine ground meat; rice, salt, pepper, thyme, nutmeg and cinnamon. Place 2 tablespoons meat mixture on each leaf and roll firmly. Stack in electric slow cooker. Combine tomato paste and water; pour over stuffed cabbage. Cover. Cook on low setting for 8-10 hours.

REFRIGERATOR CROCK SALAD
1 med. cabbage
4 carrots
2 red peppers
2 green peppers
2 lg. onions
2 tsp. celery seed
2 tsp. salt
2 c. white vinegar
2 1/2 c. sugar

Chop or grind the cabbage, carrots, peppers and onions. Add celery seed and salt and soak in cold water for 2 hours. Drain well. Mix vinegar and sugar and pour over ingredients. Store in refrigerator and use as needed. Recipe is 50 years old. The longer it sets, the better it gets.

CROCK POT CORNED BEEF
3-4 lb. corned beef brisket
Water
1/2 c. chopped onions
2 garlic cloves, minced
2 bay leaves
1 head cabbage

Place corned beef in slow cooking pot. Barely cover with water. Add onion, garlic and bay leaves. Cover and cook on low 10 to 12 hours. Serves 6 to 8. For Cabbage: Place cabbage wedges around beef for last 30 minutes or cooking time or until done.

CROCK POT CORNED BEEF AND CABBAGE
Place in crock pot in order: 3 carrots, cut in 3 inch pieces
3-4 lb. corned beef brisket
2-3 med. onions, quartered
1-2 c. water
1/2 sm. cabbage, cut in wedges

Add cabbage to liquid, pushing down to moisten, after 6 hours on low or 3 hours on high. Cover and cook 10-12 hours on low, 5-6 hours on high. To prepare more cabbage, cook separately in skillet. Remove 1 cup of broth from crock pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook 20-30 minutes.

CABBAGE AND MEAT BALLS CASSEROLE
 1 head cabbage
1 lb. ground beef or pork, prepared
for meatloaf
According to preference
Mashed Potatoes (recipe follows)

Clean and shred cabbage and boil until almost done (3/4 hour). Drain well. Meanwhile roll meat loaf ingredients into balls, brown them in butter in an open skillet. Add a little water and simmer until done. Prepare the mashed potatoes. Place half of the cabbage in a casserole, top with the meat balls and cover with the remainder of the cabbage. Pour some of the gravy over the dish. Cover with the mashed potatoes. Dot with butter and brown in hot oven.

MASHED POTATOES
Always make nice white mashed potatoes from freshly boiled potatoes. If made from cold boiled potatoes the color will not be white. 2 lb. potatoes
1-1/2 c. milk
Grated nutmeg
1/4 c. butter or margarine
Salt

Boil the peeled potatoes. Mash them when still warm with a fork or put them through a mincer or sieve. Bring the milk, nutmeg, butter and salt to a boil. Add the mashed potatoes at once and stir well. Then with a wooden spoon, whip the mixture well until it is white and creamy. Serve or put in casserole and dot with butter and brown.

CABBAGE SOUP WITH MEATBALLS
1 tbsp. olive oil
1 head green cabbage, cored & cut
into 1" cubes
2 tbsp. golden cane syrup or dark
corn syrup
1/2 lb. ground turkey
1/2 tsp. salt
1/4 tsp. ground black pepper
8 c. defatted chicken stock or
bouillon
2 bay leaves

In a large stockpot, heat oil over medium heat. Add cabbage and sauté for 2 to 3 minutes or until cabbage starts to release some of its liquid. Reduce heat to low and add syrup. Simmer, uncovered, until the cabbage is tender and most liquid has evaporated, about 15 minutes. Meanwhile, in small bowl, combine turkey, salt and pepper. Shape into meatballs the size of marbles. Put in refrigerator. Add chicken stock and bay leaves to cooked cabbage. Bring to a boil; reduce heat to low and simmer, uncovered, for 10 minutes. Drop meatballs into the soup and simmer 10 minutes. Remove bay leaves. Season with salt and pepper as desired. Serves 6.

MARINATED NOODLES AND CABBAGE
1 (3 oz.) pkg. Oriental noodles with
chicken flavor, like Top Ramen
1/4 c. oil
3 tbsp. rice vinegar
1 tbsp. sugar
1/4 tsp. salt
2 c. finely shredded cabbage
1 (6 3/4 oz.) can chunk-style
chicken, drained
1/4 c. sliced green onion
3 tbsp. fried sesame seed
3 tbsp. sliced almonds, toasted
Green pepper rings

Break up the noodles. In a mixing bowl combine the seasoning packet from the noodle mix with oil, vinegar, sugar, 1/4 teaspoon salt and dash of pepper. Stir to dissolve seasonings. Stir in broken noodles, cabbage, chicken, onion and sesame seed. Cover. Chill several hours. Before serving stir in almonds and garnish with green pepper.

CABBAGE WITH TOMATOES
2 med. onions, sliced
Artificial sweetener to equal 1 tbsp.
sugar
1 med. cabbage, shredded
1 tsp. salt
1/2 tsp. caraway seeds
1 to 2 tbsp. vinegar
1/2 c. water
3 lg. tomatoes, peeled and chopped
1 tbsp. flour
Bouillon

In deep saucepan, sauté onions in small amount of bouillon. Sauté' until soft and golden. Sprinkle with sugar. Add cabbage, salt, caraway, vinegar, and water. Simmer, covered, over low heat for 30 minutes. Add tomatoes and simmer, covered for 15 minutes more. Mix flour with 2 to 3 tablespoons of pan liquid. Make a smooth paste. Stir into cabbage. Cook, uncovered, stirring constantly until mixture thickens.

BACON DRESSING FOR DANDELION, ENDIVE, KALE, SPINACH
12 slices bacon, regular thickness
4 tbsp. flour
1/2 tsp. pepper
1/4 c. + 1 tbsp. cider vinegar
1 egg, well beaten
2 c. milk
1 1/2 tsp. sugar
1 tsp. salt

Cut bacon into tiny pieces and brown over low heat in a large, heavy skillet. If there be more than 1/2 cup, pour off excess drippings. Mix other ingredients and add to the bacon. As mixture thickens and bubbles, put in the leafy greens and gently scoop the dressing over it. Cover, briefly. Do not over cook.

PORK AND KALE DINNER
3-4 fresh pork hocks
2 lb. kale greens, fresh, frozen,
canned
1 med. diced onion
1/2 c. uncooked barley
Salt & Pepper to taste

Simmer pork, onion, salt and pepper until meat falls off bone. Add kale. Simmer 1/2 hour. Add barley. Simmer until done, 1/2 hour. Traditionally served with fried whole potatoes. Use small unpeeled potatoes. Boil until done; skin. Fry in butter until browned.

KALE SOUP
1/4 c. olive oil
2 lg. potatoes, about 1 lb.
2 c. kale leaves, shredded fine
1 tsp. salt, or to taste

Cook the potatoes in 5 cups of water until they are tender. Mash the potatoes coarsely in the liquid. Bring the mixture to a boil, add the kale and boil for 5 minutes or until the kale is tender. Season with salt and pepper to taste. Serves 4.

KALE SOUTHERN STYLE
2 lbs. Kale
2 slices bacon, diced
1/2 c. finely chopped onion
1/2 c. water
1 bay leaf
1/4 tsp. ground pepper to taste
4 lemon wedges

Wash Kale thoroughly and strip leaves from the tough center ribs and cut out any blemished areas. In a heavy skillet, lightly brown the bacon. Add the onion, Kale, water, bay leaf, cumin, salt, and pepper. Cover and simmer for 15 minutes or until tender, stirring occasionally. Discard bay leaf and serve with lemon wedges. Yield: 4 servings.

SPINACH SQUARES
4 tbsp. butter
3 eggs
1 c. flour
1 c. milk
1 tsp. salt
1 tsp. baking powder
1 lb. grated cheddar
20 oz. cooked spinach
1 tbsp. chopped onion
Seasoned salt (opt.)

Preheat oven to 350 degrees. Melt butter in 9 x 13 inch baking dish in oven. Remove dish. Beat eggs well, then add flour, milk, salt and baking powder. Mix well. Add cheese, spinach, onion and mix well. Spoon into dish and level off. Sprinkle with seasoned salt if desired. Bake 35 minutes at 350 degrees. Cool and cut into squares.

SPINACH CASSEROLE
3/4 lb. bulk sausage (Jimmy Dean's)
1 (16 oz.) loaf frozen bread
1 (10 oz.) pkg. frozen chopped spinach
8 oz. shredded Mozzarella cheese

Thaw dough and spinach overnight in refrigerator. Drain spinach well. Cook and drain sausage; set aside. Roll dough into 15x8 rectangle. Sprinkle cheese over dough. Top with sausage and spinach. Seal long sides together, then seal ends. Place loaf on greased baking sheet. Brush with egg white. Sprinkle with seed, if desired. Bake for 30-35 minutes at 350 degrees. Let stand for 5 minutes.

SPINACH SALAD
1 lb. fresh spinach
4 or 5 fresh mushrooms
Slivered Parmesan cheese
Virgin olive oil
Garlic red wine vinegar

Wash and drain spinach. Chop very fine. Slice mushrooms very thin; add to spinach. Add slivered Parmesan cheese (do not use grated Parmesan cheese unless necessary). Add olive oil, one teaspoon at a time, tossing until spinach looks wet. Add vinegar to taste. Serve at once.

STRAWBERRY SPINACH
2 bunches spinach, cleaned
1 pt. strawberry halves

DRESSING
1/2 c. sugar
2 tbsp. sesame seed
1 tbsp. poppy seed
1 1/2 tsp. minced dried onion
1/4 tsp. paprika
1/2 c. oil
1/4 tsp. Worcestershire sauce
1/2 c. cider vinegar

Mix dressing - allow to stand a few hours in refrigerator. Toss lightly with spinach and strawberries.

BAKED SPINACH AND CHEESE
2 bags spinach
2 tbsp. chopped parsley
4 tbsp. shortening
1/2 tsp. paprika
4 eggs
2 c. milk
1 c. grated cheese
1 tsp. salt

Chop spinach fine, add parsley, cook in shortening 10 minutes. Add well-beaten eggs to milk, pour over spinach. Add cheese and seasoning, turn into greased baking dish. Bake at 350 to 400 degrees for 1/2 hour.

CREAMED SPINACH
1 pkg. frozen spinach, chopped
4 slices of bacon, finely chopped
1 med onion, very finely chopped
2 tbsp. flour
1/8 tsp. pepper, fresh ground
1 clove of garlic, finely minced
1 c. milk
Salt

Cook spinach according to directions. Drain very dry. Fry bacon and onions together until onions are tender, about 10 minutes. Add flour, seasoned salt, pepper and garlic. Blend thoroughly. Slowly add milk; cook and stir until thickened. Add spinach and mix thoroughly. serves 4.

SPINACH-STUFFED BAKED TOMATOES
4 med. tomatoes
1/8 tsp. salt
1 (10 oz.) pkg. frozen chopped
spinach, cooked
1/2 c. grated Parmesan cheese, divided
2 tbsp. mayonnaise
2 tsp. grated onion
1/8 tsp. salt
1/8 tsp. pepper

Slice off top of each tomato; scoop out some of the pulp, leaving shells intact. Sprinkle shells with 1/8 teaspoon salt. Invert on paper towels to drain. Drain cooked spinach. Press out excess liquid with back of spoon. Put spinach in blender or food processor and add 1/3 cup Parmesan cheese and remaining ingredients. Pulse several times or until mixture is well blended. Fill tomato shells with spinach mixture. Place in a 1 quart casserole and sprinkle with remaining cheese. Bake, uncovered, at 400 degrees for 15 minutes or until heated. Yield: 4 servings.

SPINACH CASSEROLE
2 pkgs. (10 oz.) frozen chopped spinach
1 pkg. Lipton's onion soup mix
1 (8 oz.) carton sour cream

Cook spinach as directed on package until tender. Drain. Add dry onion soup mix to spinach. Combine. Add sour cream to mixture and stir. Place in ungreased casserole. Heat, uncovered at 350 degrees for 10 to 15 minutes or until mixture bubbles. Serves 6. Great "do ahead" dish to pop in the oven just before serving.

A German and Pennsylvania Dutch tradition is to eat pork and sauerkraut on New Year's day for good luck.

FRIED CABBAGE
1/4 lb. lean salt pork, cut in cubes
1 head cabbage, cored and cut into
1/2 to 1 inch strips
Caraway seeds
1/2 pkg. elbow macaroni
Pimentos

Cut lean salt pork into 1/4 inch cubes and fry in skillet until golden brown. Cook in salt pork fat the cored and cut up cabbage until cooked, along with teaspoon caraway seeds and 2-3 cut up pimentos. Set aside when done. In small pan cook elbow macaroni, drain water after macaroni is cooked and add to the salt pork and cabbage.

PORK CHOPS WITH POTATOES AND CABBAGE
4 pork chops, about 1/2" thick
1-1/2 tsp. salt
1/8 tsp. pepper
1/4 c. chopped onion
1 can condensed cream of celery soup
1/2 c. milk
3 med. potatoes, pared & sliced
1 lb. shredded cabbage
1/4 c. flour

Cut excess fat from pork chops. Season with salt and pepper. Grease skillet very lightly with a piece of the fat. Brown chops on both sides over moderate heat, about 15 minutes. Remove chops. Pour off fat. Measure 2 tablespoons fat into skillet. Add onion, celery soup and milk. Stir to blend well. Put 2 alternating layers of potatoes and cabbage in 2 1/2 quart casserole. Sprinkle each layer with flour and pour about 1/4 of celery-milk mixture over each layer. Top with chops. Cover and bake in moderate oven (350 degrees) for 1 hour and 15 minutes. Serves 4.

SWEET AND SOUR STUFFED CABBAGE
1 jar or can sauerkraut, well drained
1 sm. onion, chopped and sautéed
2 tbsp. brown sugar or 1 sm. jar applesauce
1 1/2 c. water
1/4 tsp. salt
2 tbsp. butter
1/2 c. rice (not instant)
1 head cabbage
1 lb. ground beef
1/2 lb. ground pork
2 slices crustless white bread
1/2 c. milk
1 egg
1 tsp. salt
1/4 tsp. pepper
Garlic
1 onion, chopped

SAUCE
1 can tomato soup
1 (16 oz.) can stewed tomatoes
2 tbsp. lemon juice
2 tbsp. brown sugar

Mix sauerkraut, sautéed onion and either brown sugar or applesauce. In saucepan, bring water, 1/4 teaspoon salt and butter to boil. Add rice, remove from heat and cover. Let stand 30 minutes. Meanwhile, core and steam cabbage just until leaves are no longer crisp. Mix together beef, pork, bread, milk, egg, 1 teaspoon salt, pepper, garlic and chopped onion. Add rice to meat mixture. Roll up cabbage leaves with some meat mixture inside. Shred remaining cabbage. On bottom of baking pan, lay shredded cabbage and some of the sauerkraut mixture. Layer cabbage rolls and sauerkraut mixture. Mix together sauce ingredients and pour over all. Bake covered for about 1 1/2 hours in 350 degree oven. Uncover and bake another 30 minutes or until done.

BOILED PORK CABBAGE POTATO DINNER
1 lb. ground pork
2 c. beef broth
1 tsp. salt
1/2 tsp. nutmeg
1/2 sm. cabbage, cut in 1/2-inch
slivers
3 lg. potatoes, cut in 1/2-inch slices
Raw carrots, shredded
Parsley, chopped

Combine first 4 ingredients and beat well. In large, heavy saucepan or Dutch oven, 4- to 5-quart, make a layer of half the cabbage and spread half the meat mixture on top. Add potatoes, spread with remaining meat mixture and top with remaining cabbage. Bring to a boil over medium heat. Reduce heat, cover and simmer very slowly 45 minutes, or until potatoes are very tender. Garnish with carrots around edges and parsley in center. Makes 6 servings.

COUNTRY-STYLE STUFFED CABBAGE
1 med. head cabbage, 2 to 3 lb.
1/3 c. butter or margarine
1 1/2 lb. boned and skinned chicken
breast, cut into sm. cubes
1 lb. bulk pork sausage
3/4 c. chopped onion
3 c. orange juice, divided
1 (8 oz.) pkg. herb-seasoned
stuffing, rolled into crumbs
1/2 c. chopped parsley
2 lg. eggs, lightly beaten
1/2 tsp. salt
1/4 tsp. pepper
1 (13 3/4 oz.) can chicken broth
2 tbsp. cornstarch
1/4 c. water

Remove core from cabbage. Place on rack in large saucepot with 1 inch of boiling water. Cover and cook 10 minutes. Carefully separate leaves and remove heavy center rib from each leaf. Line a 2-quart bowl with cheesecloth, leaving enough overhang to generously cover the top. Line bowl, on top of cheesecloth, with 5 or 6 overlapping cabbage leaves. Sauté chicken, sausage, and onion in butter in large skillet. Stir in 1 cup of orange juice, stuffing mix, parsley, eggs, salt, and pepper. Place 1/3 of mixture in lined bowl; cover with 2 or 3 cabbage leaves. Repeat with filling and leaves to make 3 layers of filling, with cabbage leaves on top. Twist cheesecloth tightly and tie with a string. Remove tied cabbage and set on rack in large saucepot. Add 2 cups orange juice and broth. Cover and simmer 45 minutes. Remove and let rest 10 minutes. Mix cornstarch with water and stir into liquids to make a sauce. Bring to a boil to thicken. Remove cheesecloth from cabbage and invert onto serving plate. Pass sauce. Serves 8.

A New Approach to New Year's Resolutions
by Stephanie Roberts

The New Year is traditionally a time to reflect on where we are in our lives and to think about improvements that we'd like to make. It seems obvious that the first step in choosing appropriate New Year's Resolutions should be to define specific goals for what we want to achieve in the coming year. I'm a huge fan of goal setting, but I'm no longer convinced it's the best way to approach this whole resolution thing.
Focusing on specific goals leads to those oh-so-familiar resolutions such as "Lose 10 pounds by February 1st," "Go to the gym five times a week," "Stop arguing with my [mother/brother/in-laws/your personal nemesis here]," "Get out of debt," "Quit smoking," and so on. These are all admirable and worthy objectives -- until we binge on that last box of holiday chocolates, start skipping workouts, let Mom get under our skin (again), succumb to a post-Christmas sale or give in to the craving for a cigarette, and the self-recrimination begins.

The purpose of New Year's Resolutions is to help us focus on positive changes we want to make in our lives. Our intentions are good, but often all that we accomplish is to repeat past failures, undermine our self-worth, and add to our burden of guilt because once again we didn't follow through on what we said we were going to do.

A 1998 survey conducted by the University of Washington reported that 63% of the people questioned were still keeping their no.1 resolution after two months. That sounds pretty good given how prone we humans are to temptation, but frankly I'm not all that impressed. Two months is a good start, but it's not much time to make lasting changes and I can't help but wonder what that study would have revealed three, or six, or twelve months down the road.

If the prospect of making New Year's Resolutions triggers feelings of guilt because you've been making the same ones year after year -- without ever losing that 20 pounds, or exercising more, or quitting smoking, or getting out of debt, or really-truly-this-time-I-mean-it finally getting organized -- perhaps it's time for a new kind of resolution.

I've come to the conclusion that the best resolutions are process-oriented, not goal-oriented. They focus not on achieving a specific goal by a specific date, but on making subtle and important shifts in how we are living in each moment. I'd like to see more of us make resolutions like "Treat everyone I meet with kindness," "Respond to anger with compassion," "Honor and respect my body," "Make better use of my talents and abilities," or "Be a mindful caretaker of my financial assets."

These kinds of resolutions deliberately break the no.1 goal-setting rule: "be specific." Their vagueness is their greatest asset, because instead of setting a concrete milestone (which we then beat ourselves up for not reaching), they provide a gentle guiding light that keeps us headed in the right direction as we make our cautious way forward to becoming better at being who we are.

Process-oriented resolutions help us avoid the pitfalls of failure and guilt by making it easier to reinvent our lives moment by moment. If we slip up and eat that donut, lose our temper, pull out a credit card or light up and take a deep drag, our resolutions remind us that we can make a different choice next time.

This does not mean you shouldn't set goals this year! Goals are terrific, and important, and I definitely recommend creating a specific, written list of your desired achievements. I also, however, suggest separating goal-setting and resolution-making into two distinct tasks.

This year, instead of defining your New Year's Resolutions by what you want to achieve, use them to describe something about the type of person you want to be. Think about what you want to accomplish, then make resolutions that provide a foundation of attitudes and behaviors that will support you in achieving the specific goals you've added to your list.

(c) 2002 Stephanie Roberts

Stephanie Roberts may be contacted at http://www.fastfengshui.com stephanie@fastfengshui.com. Stephanie Roberts is a feng shui consultant and writer based in Maui, HI. She is the author of the popular Fast Feng Shui book series and the highly acclaimed "Clutter-Free Forever! Home Coaching Program. Receive FREE Feng Shui tips in every issue when you subscribe to the Fast Feng Shui Newsletter.

A NEW YEAR, A NEW BEGINNING
by Rhoberta Shaler, PhD

Do you know what you like? Do you know what is right for you? Brian Tracy says that it is important to know what is right for yourself before you think of what is possible. Do you know what brings you joy? If you do know, how often do these things show up in your life? Do you plan for them?
It is interesting--and powerful--to focus your attention on what you want in life...experiences you wish to repeat, attributes you wish to develop, goals you wish to reach and, fulfilling ways to spend your time and energy. When you keep your mind, time and energy on these things, there is little time for anything else--and the "anything else" fades away!

At this time of year it is traditional to decide on next year's priorities. Do this very carefully. Make it a balanced plan with desires in each area of your life to move your physical, social, educational, financial, mental, emotional and spiritual self forward. Once you have decided on the priorities, assign a daily, weekly, monthly or annual amount of time for each that will satisfy you. This is important. There is no right answer.

What will cause you to feel good about yourself when you do it? It can be different for different people. Some folks want to run a marathon and that is what they mean when they are planning to improve their exercise program. That will take more time than for a person who wants to increase their time doing weight-bearing exercise to prevent osteoporosis. Know what your goal is and why. That will help you assign the appropriate amount of time to each priority.

Make sure that your goals are "do-able". Build in success this way. Make them very specific, measurable and time-bounded. Your mind can capture a goal that says, "I will lose ten pounds by March 1 by eliminating ice-cream from my diet and walking three miles three times a week", whereas it has difficulty understanding "I am eating less and exercising more." Be specific.

Often, there are many things undone in our lives. Things we wish we had done, things we know are always sitting at the back of our minds draining our energy. These are ‘energy leaks’. You know the “(Expletive) I still haven’t ___________yet!” that hits you while you’re waiting for a red light to change. It’s a ‘leak’!

Here is a process that I find amazingly effective. Complete this PERSONAL INTEGRITY CHECKLIST to start your year with no energy ‘leaks’. Become a free member of our site and download it at
Click Here . Clearing away your energy leaks is a good preparation for being successful with your new plan. ALWAYS REMEMBER----WHAT YOU PAY ATTENTION TO EXPANDS!

© Rhoberta Shaler, PhD, Founder & Director, The Optimize! Institute, Escondido, CA All rights reserved.
Expert facilitator, Dr. Rhoberta Shaler, makes it easier to talk about difficult things. As an international speaker, facilitator, author and coach, she works with organizations, executives & entrepreneurs who want to master the ‘people skills’ that grease the wheels of business & life. Visit her website for ezines, teleseminars, books & CDs, free articles, online community, and a half-hour free coaching consultation. www.OptimizeInstitute.com

Rhoberta Shaler, PhD may be contacted at http://www.OptimizeInstitute.com
RS@OptimizeInstitute.com
Dr. Rhoberta Shaler is a ‘people skills’ expert—a keynote speaker, seminar facilitator, author & coach. She makes it easier to talk about difficult things. In the last twenty-five years, she has taught 1000's of people how to calmly & effectively communicate, manage conflict & anger, negotiate & strengthen their teams.

De-cluttering Your Life for the New Year
by Carol Martzinek

I've been involved in a rather massive cleaning and de-cluttering project in my apartment for the past few weeks. It's amazing how much stuff I've accumulated over the past few years here. Even more amazing is how much of it is just plain clutter that is taking up space in my home and my life! Letting it go and getting rid of it has been extremely satisfying. It has also made room for things of beauty which bring me joy.
So, too, it is with our lives. We hold onto people, relationships, jobs, habits and other items which take up space in our souls and drain them of energy. We avoid clearing them out and getting rid of them either because they're familiar, comfortable and safe, or because we "might need them someday". If they're anything like half the stuff I finally tossed, "someday" never comes, or by the time it does, you can go out and get a new one.

Now that a new year is upon us, it's a great time to clear out the old so that we can bring in the new.

People and relationships: Clear out the energy vampires in your life who drain and/or exhaust you. Spend more time with the people in your life who support and energize you. Cut back on the amount of time you spend with drama queens, constant complainers, whiners, "meanies", and "gimmes". Start saying "no" to people and committments that no longer fuel you. It'll feel a bit uncomfortable at first, but it will make room in your life for more fulfilling relationships.

Jobs: If you're stuck in a dead-end job that stresses you out, doesn't challenge you, or leaves you feeling like a zombie at the end of the day, the New Year is a good time to hunt for a new one. Update your resumè, cruise the want ads, and see what else is out there! Staying at a job just because it's safe and secure (if there really is such a thing these days) will eventually suck the life out of you!

Habits: Pay attention to the amount of time you spend on habits and pursuits which add nothing to your life. Many of us know the lure of "Collapse", and how one game turns into "just one more game". Before we know it, we've been sucked into hours of trying to get to the next level. Same with "junk TV". I am totally guilty of this, and know from my own very personal experience just how addicting "Starting Over", "Springer", "Maury", and "Judge Judy" can be! I'm not suggesting that you quit computer games and "junk TV" altogether (especially since I know I could never do it myself), just to spend more time doing things that bring you joy.

By de-cluttering your life, you'll have more time and energy for activities which enhance your life and feed your soul in the year ahead.

Carol Martzinek may be contacted at http://coach.inspirationsoup.com
fearlesscoach@earthlink.net
Carol Martzinek is a Life Coach and 9/11 volunteer who has used her experiences to change her life. Her specialty is helping people break through fear in order to experience the joy on the other side.