NEW YEARS 2
COPIED
AULD LANG SYNE
This is a Scotish aire partially written by the poet Robert Burns, but not published until after his death. “Auld Lang Syne” means ‘old long ago’ or ‘the good old days’ and is sung at midnight in nearly every English-speaking country to ring in the New Year.
Should auld acquaintance be forgot
and never brought to mind?
Should auld acquaintance be forgot
and days of auld lang syne?
For auld lang syne, my dear,
for auld lang syne,
we'll take a cup of kindness yet,
for auld lang syne.
Should auld acquaintance be forgot
and never brought to mind?
Should auld acquaintance be forgot
and days of auld lang syne?
And here's a hand, my trusty friend
And gie's a hand o' thine
We'll tak' a cup o' kindness yet
For auld lang syne
BLACK EYED PEA CORNBREAD~1
1 cup of cooked black eyed peas
1 cup of white cornmeal
1/2 cup of flour
1 teaspoon of soda
1 teaspoon of salt
2 eggs
1/2 cup of corn oil
1 chopped onion
2 chopped jalapenos
3/4 cup of creamed corn
1 pound of venison, hamburger, or 12 ounce sausage, ground, browned, and drained
1/2 pound of grated Cheddar cheese
Preheat oven to 350ºF. Mix all ingredients together, adding cheese last. Pour into 9 x 9 inch greased pan and bake for 45 minutes. Makes 10 servings.
BLACK EYED PEA CORNBREAD~2
1 cup of cornmeal
1/2 cup of flour
1 teaspoon of salt
2 eggs, lightly beaten
1 cup of buttermilk
1/2 cup of Wesson oil
1 medium onion, chopped
2 jalapeno peppers, chopped
3/4 cup of drained corn
1 pound of browned hot sausage
1/2 pound of grated cheddar cheese
Add last 1 cup cooked black-eyed peas with jalapenos.
Mix in order given. Cook at 350ºF. for 45 minutes.
BLACK EYED PEA CORNBREAD~3
1 pound ground beef, browned and drained
1 cup cornmeal
1/2 cup all-purpose flour
3/4 cup cream-style corn
1 cup cooked or canned black-eyed peas, drained
1 medium onion, chopped
1/2 cup vegetable oil
1 cup buttermilk
2 eggs, beaten
2 cups (8 ounces each) shredded cheddar cheese
1/2 teaspoon baking soda
In a mixing bowl, combine all ingredients and mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350°, uncovered, for 40-45 minutes or until bread is golden. Yield: 8-10 servings.
GRILLED MONTE CRISTO SANDWICHES
This is a traditional recipe though grilled instead of deep fried.
8 slices hearty bread
3 large eggs
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon white pepper
3 tablespoons Dijon mustard
8 slices of provolone or Swiss cheese
1/3 cup seedless raspberry jam
1/2 pound thinly sliced deli ham
Set aside eight slices of hearty bread. If all you have is very light bread that may come apart when dipped in the egg mixture, toast the bread.
Mix the eggs, milk, salt, dry mustard, and white pepper together in a shallow bowl.
Spread a thin layer of Dijon mustard on the bread slices. Place a slice of cheese on four of the slices. Spread jam on the four cheese slices. Cover the jam with the deli ham. Add another thin layer of jam, then cheese, and then top with the remaining bread slices to make a sandwich.
Heat a griddle or large frying pan. Melt a little butter just before frying the sandwiches.
Dip the sandwiches in the egg mixture, turn the sandwich in the egg mixture, and place the sandwiches on the hot griddle. Fry as you would a grilled cheese sandwich, turning the sandwich when one side is golden brown. Serve hot.
Green Pepper Jelly
7 sweet green peppers
1 hot pepper
1-1/2 cups cider vinegar
1-1/2 cups apple juice
1/2 teaspoon salt
1 package powdered pectin
5 cups sugar
Green food coloring
1. Wash peppers, and remove stems and seeds. Cut into 1/2-inch squares.
2. Puree half of the peppers and 3/4 cup vinegar. Pour into a large bowl. Puree remaining peppers and vinegar, and add to bowl.
3. Add apple juice. Cover and refrigerate overnight.
4. Pour mixture into a large pot. Stir salt and pectin.
5. Bring to a rolling boil over high heat, stirring constantly.
6. Add sugar and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam on top if necessary.
7. Add a few drops of green food coloring.
8. Pour into 6 hot, sterilized half-pint jars, leaving 1/4-inch of space at the top. Adjust caps. Process 5 minutes in boiling water bath.
Yield: About 6 half pints.
NOTE:
Use caution when seeding hot pepper and do not let hands touch your face.
TO SERVE:
Pour 1/2 half pint jar over large brick of softened cream cheese. Serve with Triscuits or crackers for a great appetizer!
HOPPIN’ JOHN
This traditional Southern dish, dates back to the 19th century, it's served on New Year’s Day. When preparing this dish, it is customary to bury a dime among the black-eyed peas before serving. According to tradition, whoever receives the coin is assured good luck throughout the year.
1/2 med. green bell pepper, chopped
3 stalks celery, chopped
1 jalapeno pepper, thinly sliced (optional)
1/2 tsp. dried thyme leaves
3/4 tsp. ground cumin
Salt and freshly ground black pepper, to taste
4 green onions, sliced
1 c. uncooked brown rice
2 c. water
1 lg. clove garlic, lightly smashed
1 bay leaf
2 (15-oz.) cans black-eyed peas, rinsed and drained
1 med. onion, chopped
1 (14-oz.) can diced tomatoes
1 med. red bell pepper, chopped
In a large, heavy pan, cook the rice in the water with the garlic and bay leaf for about 30 minutes, or until the rice is tender.
Add the black-eyed peas, onions, tomatoes (and their juices), red and green bell pepper, celery, jalapeno pepper, thyme, cumin, salt and pepper. Cover and cook for another 10 to 20 minutes, adding an additional ¼-cup water if necessary, until the rice is tender and the vegetables have released their liquid.
Stir in the sliced green onion. Serve with hot sauce, if desired.
Makes 10 servings, 1 cup per serving.
BACON & CHEESE STUFFED DATES
2 slices bacon, crisp-cooked, drained, and finely crumbled, or 1/4 cup chopped prosciutto (2 ounces)
1/4 cup thinly sliced green onion (2)
2 cloves garlic, minced
1/2 cup crumbled blue cheese (2 ounces)
1 3-ounce package cream cheese, softened
2 teaspoons Dijon-style mustard
1/8 teaspoon ground black pepper
24 Medjool dates (about 16 ounces unpitted)
1. Preheat oven to 350F. In a medium bowl stir together bacon, green onions, and garlic. Add blue cheese, cream cheese, mustard, and pepper to bacon mixture. Stir to combine.
2. Using a sharp knife, make a lengthwise slit in each date. Spread each date open slightly. Remove pits. Fill each date with a rounded teaspoon of the bacon mixture. Place dates filling sides up on a baking sheet. Bake, uncovered in the preheated oven for 5 to 8 minutes or until heated through. Serve warm. Makes 24 appetizers.
3. Make-ahead directions: Prepare as above, except do not bake the dates. Place stuffed dates in an airtight container, cover, and chill for up to 24 hours. Bake as directed just before serving.
CHEDDAR CORNMEAL STICKS
2 cups finely shredded sharp cheddar cheese (8 ounces)
1/2 cup butter
1 1/4 cups all-purpose flour
1/4 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1. Preheat oven to 350F. Lightly grease baking sheets; set aside. In a large bowl, combine shredded cheese and butter; let stand until room temperature (about 1 hour). Beat with an electric mixer until well mixed. Stir in flour, cornmeal, salt, cayenne pepper, and nutmeg. Divide dough in half.
2. On a lightly floured surface, roll each dough half into a 12x4-inch rectangle. Using a sharp knife, slice dough into 4x1/2-inch pieces.
3. Place dough pieces 1/2 inch apart on prepared baking sheets. Bake about 15 minutes or until bottoms are lightly browned. Transfer to a wire rack; cool. Makes 48 crackers.
4. Bake Ahead: Prepare, bake, and cool crackers as directed. Layer crackers between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.
GOUGERES
1-1/2 cups water
1/2 cup butter, cut into pieces
1/4 teaspoon salt
1-1/2 cups all-purpose flour
5 eggs
1-1/2 cups shredded Gruyere cheese (6 ounces)
4 teaspoons Dijon-style mustard
1/8 teaspoon ground white pepper
1/8 teaspoon cayenne pepper
Cayenne pepper (optional)
1. Lightly grease two baking sheets; set aside. In a medium saucepan, combine the water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Transfer to a large mixing bowl. Cool for 10 minutes. Add eggs, one at a time, beating with an electric mixer on medium speed for 1 minute after each addition. Stir in Gruyere cheese, mustard, white pepper, and the 1/8 teaspoon cayenne pepper.
2. Preheat oven to 400F. Using a pastry bag fitted with a 1/2-inch star tip, pipe batter in 1-inch mounds about 11/2 inches apart onto the prepared baking sheets. (Or use 2 teaspoons batter for each puff.)
3. Bake for 20 to 25 minutes or until puffed and golden brown. Serve warm. If desired, sprinkle with additional cayenne pepper. Makes about 60 gougeres.
4. Make-Ahead: Bake gougeres as directed. Cool on wire racks. Place cooled gougeres in an airtight container and store in the freezer up to 1 month. To reheat, place frozen gougeres on a baking sheet and bake, uncovered, in a preheated 350F oven for 6 to 8 minutes or until heated.
DESSERT CHEESE BALL
2, 8 oz., pkgs. cream cheese
1, 3 oz., pkg. vanilla instant pudding
1 to 2 tablespoon cherry juice
1, 8 oz., can crushed pineapple, drained
1/4 to 1/2 cup coconut
Mix ingredients. Roll into a ball and chill overnight. Serve with graham crackers.
Instead of vanilla pudding you could use Cool Whip and if you did I would start out with just about ½ of a 8 oz. carton of it. If you felt that you needed more than I would just add 1 to 2 tablespoon at a time.
CREAM CHEESED FILLED SALAMI ROLL UPS
1 (8 oz.) cream cheese
1 (4 oz.) sour cream
1/2 c. chopped onions
1/2 c. green olives, chopped
12 oz. shredded Cheddar cheese
1 lb. hard sliced salami
1/2 tsp. garlic powder
1/2 tsp. fresh parsley
1 box wheat thins or Ritz crackers
Combine garlic powder, parsley, cream cheese and sour cream. Whip until smooth. Fold in rest of ingredients. Spread mixture on slice of salami. Roll salami like jelly roll and place toothpick in to hold. Put on cracker. Make ahead and cool.
HAM CREAM CHEESE & PICKLE ROLL UPS
1 pound ham (approx. 12 slices), lunch meat style - rectangular or square slices
1 - 8 ounce package cream cheese, softened
1 jar midget dill pickles
Lay out the ham slices on a cutting board or mat.
Stir the cream cheese until easily spreadable.
Spread a thin layer of cream cheese on the ham. (This can be tricky if the ham is really wet. Let it sit out while stirring the cream cheese and getting out the plastic wrap. You could pat dry if needed.)
Cut the ends of the pickles and then lay side by side onto the cream cheese, about an 1/2-inch from the edge. (Use the long edge if your ham is rectangular.)
Roll up the ham.
Wrap by rolling in plastic wrap.
Put into the refrigerator, at least a couple of hours or over night is best.
Unwrap the roll and slice (you get slices that fall apart because of the ends of the pickles, but are good to eat!) into 1/2-inch slices and arrange on a plate or platter.
Options:
To avoid pickle ends, chop the pickles sprinkle over cream cheese or mix into the cream cheese.
Add garlic, chives, parsley, etc to the cream cheese.
Use thin slices salami or other rollable meat.
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