If you knew my husband, he would surely tell you a recent "Momma Said" story.  A "Momma Said" story is about something my mother tells me (usually something she doesn't intend for me to repeat) and then I repeat it over and over saying, "Well, Momma said ..."

These stories typically lead to lots of squirming on my part, but here is one I don't think she would mind me repeating: Momma said that if you eat the right dishes on New Year's Day you will prosper financially in the New Year. 

Now I don't know about everyone else, but, with the economy in its current state and after my most recent expenditures at the Toys R Us, I plan on doing exactly what Momma says. 

If you would like lots of dollars and cents in the New Year, take a look at what's on the menu at my house.

HOPPIN JOHN
This is New Year's tradition at our house. It consists of black-eyed peas, rice and the optional use of vinegar and spices. 

Dried Black Eyed Peas
Ham hock
Salt
Pepper
White rice
Stewed tomatoes
Diced onion
Vinegar

Directions: Soak beans overnight (in a large saucepan add enough water to cover the peas by 2 inches). In the morning, drain peas and rinse with fresh water, boil on low 8 to 10 hours or on high for four to five hours with ham hock, salt and pepper for seasoning. Cook white rice according to package directions approximately 30 minutes before you are ready to eat. Spoon beans over rice, top with stewed tomatoes, diced onions, and white vinegar if desired. Top with crumbled bacon for extra crunchiness.

CABBAGE
Cabbage
Salt
Pepper

Directions: Discard outside leaves, rinse cabbage and let dry on paper towel. Chop cabbage into long pieces or small pieces. Place in deep pan with just enough water to cover the top of cabbage. Bring to simmer, add salt and pepper to taste and cover. Cook 30 minutes or until cabbage is soft.

CORNBREAD
2 cups cornmeal
1 and 1/2 cups milk
1/4 cup vegetable oil
1 egg well beaten

Directions: Coat a cast iron skillet with cooking oil. Place the skillet in a 400° oven until very hot. Mix cornmeal, milk, vegetable oil and egg. Pour into the hot skillet and cook for 25 minutes at 400°. (Note: never wash a cast iron skillet. To clean, wipe with a paper towel.)