Hi Diane,
What time are you serving, I don't want to miss any of it.
I am having roast pork loin, mashed potatoes, sauerkraut, and three bean
salad. A simple New Year repast. Happy New Year, Don Lorah
----- Original Message -----
From: "Diane Kelker" <[EMAIL PROTECTED]>
To: "RECIPES AND MORE" <[email protected]>
Sent: Sunday, December 31, 2006 5:14 AM
Subject: [RecipesAndMore] MY NEW YEAR'S DINNER
MENU
MOCK CHAMPAGNE
BACON-TOMATO SOUP
LOBSTER CHEESECAKE
FRUIT CRANBERRY TOSS
QUICK POTATO SALAD
GINGERBREAD DINNER ROLLS
BAKED REUBEN CHICKEN
INSTANT STRAWBERRY MOUSSE
COOL WHIP TRUFFLES
COFFEE
TEA
MOK CHAMPAGNE
1 (6 oz.) can frozen lemonade
1 (6 oz.) can frozen pineapple juice
2 c. cold water
14 oz. chilled ginger ale
14 oz. chilled sparkling water
1 (25 oz.) bottle chilled white sparkling Catawba grape juice
Mix together and serve.
LOBSTER CHEESECAKE
24 oz. cream cheese, softened
3 eggs
1 c. sour cream
2 tbsp. lemon juice
1 tbsp. fish base or fish bouillon
2 tbsp. chopped fresh dill
1 1/2 c. finely chopped lobster
3 tbsp. flour
3 tbsp. butter
1/2 c. crushed pretzels (preferably unsalted)
Fresh dill
(Note: All ingredients should be at room temperature.)Preheat
oven to 350 degrees F. Cream the cheese and mix in eggs one at a
time. Blend in next four ingredients. Dredge lobster in flour and
blend into mixture. Butter 9 inch springform pan, coat with
pretzel crumbs and fill with lobster mixture. Bake on cookie
sheet 55 minutes to 1 hour, 15 minutes or until center is firm;
cool with oven door open. Chill in pan; unmold and garnish with
fresh dill. Serve with crackers. Makes 50 servings.
Bacon and Tomato Soup
Serves: 2 as a meal, 4 as an appetizer
4 slices bacon
1 small onion
1 tablespoon butter or margarine
2 tablespoons flour
1 15-ounce can ready-cut tomatoes
Dash black pepper
Dash salt
1 bay leaf
2 cups milk
Cook the bacon in a medium-size pot over medium-high heat When
the
bacon is crisp, about 10 minutes, remove it from the pot. Set
aside
to drain on paper towel. Drain the bacon fat into an empty can
and
discard it. Peel the onion and chop it into 1/2-inch pieces. Melt
the
butter or margarine in the same pot over medium heat. Don't worry
about any bacon residue, as it will serve to flavor the soup. Add
the
onion and cook for about 5 minutes, stirring occasionally, until
the
onion begins to soften. Add the flour and stir until it is fully
absorbed into the onion mixture. The stirring is important. Add
the
tomatoes and their liquid, black pepper, salt and bay leaf and
bring
the mixture to a boil over high heat. Turn down the heat to
medium
and cook, uncovered, for 2 minutes. The mixture will begin to
thicken. Add the milk and heat until the soup is hot but not
boiling.
Cut or break the cooked bacon into bite-sized bits and drop into
the
soup. Remove and discard the bay leaf, and serve. May be
prepared day before, stored in refrigerator, and reheated in
small microwavable bowls or mugs at half power for 3 to 4
minutes.
CRANBERRY FRUIT TOSS
1 10-ounce bag salad greens
1 small red onion, coarsely chopped
1 sweet unpeeled apple, coarsely chopped
1 pouch dried cranberries
1 11-ounce can Mandarin oranges
1 tablespoon lemon juice
1 small bottle poppy seed dressing
Combine undrained oranges,lemon juice, and chopped apple in small
bowl, cover,and refrigerate until tossing time. Combine salad
greens, chopped onion, and dried cranberries in large zip top bag
and store in crisper drawer. When ready to serve, thoroughly
drain fruit and add to bag and toss gently. Pass dressing
separately.
QUICK POTATO SALAD
1 (2 lb.) bag frozen hash browns
4 eggs
1/4 c. chopped onion
Italian salad dressing (1/4 c.)
Miracle Whip or mayonnaise
Cover eggs with water; bring to boil. Turn off heat. Cover; let
stand 15 minutes. Cool in cold water. Place frozen potatoes in
large saucepan. Cover with boiling water. Cook until just tender.
Drain and gently toss with Italian dressing. Add onion and warm
chopped eggs to potatoes while potatoes are hot. Toss gently with
about 3 large tablespoons of Miracle Whip. Chill and serve.
GINGERBREAD DINNER ROLLS
1 standard gingerbread mix
2 packages dry yeast
1 cup oatmeal (not instant)
1 cup whole wheat flour
3 cups all-purpose flour
1 stick margarine or butter
2 cups very warm water
Prepare dough by hand or on DOUGH cycle in bread machine. Place
in air tight buttered bowl and let rise about 45 minutes. Store
in refrigerator until ready to bake. Divide into 12 round balls
and place in butter sprayed regular muffin tins. Let rise for 40
minutes. Bake at 375 degrees for 20 minutes or until done. Can
be easily made ahead, completely cooled on wire racks,stored in
air tight containers and served reheated or cold.
Baked Chicken Reuben
1 can (14 ounces) sauerkraut, well drained
4 whole boneless skinless chicken breasts
4 slices Swiss cheese
1-1/4 cup Thousand Island dressing
1 teaspoon chopped fresh parsley
Place chicken in baking pan, add sauerkraut over chicken; top
with Swiss cheese. Pour dressing evenly over cheese. Cover with
foil. Bake at 325 degrees for approximately 1 hour or until
chicken reaches an internal temperature of 160 degrees. Chicken
may be prepared and baked the day before. Wrap each serving in
heavy duty foil and store in refrigerator. Heat alongside dinner
rolls.
INSTANT STRAWBERRY MOUSSE
1 8-ounce container French vanilla frosting
1 8-ounce container sour cream
1 10-ounce box frozen strawberries, drained
Thoroughly blend frosting with sour cream and evenly divide among
four sherbet dishes. Top each serving with drained strawberries.
Cover and refrigerate. May be made early in afternoon of party
day.
COOL WHIP TRUFFLES
Cool Whip Candy
3 8 oz. Hershey bars
2 Cartons Cool whip (medium)
1-2 Cups Vanilla wafer crumbs OR
Cookie crumbs OR
chopped nuts
Melt chocolate in microwave. Stir until smooth. Cool slightly.
Stir in cool
whip. Drop by teaspoons into crumbs or nuts. Place on waxed
paper. Store
covered in refrigerator. Recipe may be made up to two days
ahead.
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