New Year

Happy New Year Wishes(2008)
From 101lifeStyle.com

New Year Recipes:

New Year Day Recipes:

A.New Year Day Brunch Recipes:

1.Egg And Bacon Casserole(serves 12):
Ingredients:
12 eggs; 1 quart milk; 4 cups seasoned croutons; 8 ounces shredded Cheddar cheese; 1 tablespoon minced dried onion flakes; 1 teaspoon dry mustard; 1 pound bacon, cooked, drained and crumbled;
Method:
Beat eggs lightly. Add milk, crouton, cheese, onion flakes and dry mustard. Stir well and refrigerate 8 hours or overnight. Preheat oven to 350F. Coat a 13-by-9-inch baking dish with cooking spray. Stir egg mixture and pour into pan. Bake 30 minutes. Remove from oven and stir. Spinkle with crumbled bacon. Bake 25 minutes longer. Cut into squares.

2.Ham Balls With Mustard Glaze(makes 40 balls):
Ingredients:
Glaze:
1/2 cup firmly packed brown sugar; 1/2 to 1 teaspoon dry mustard; 2 tablespoons fruit juice;
Ham balls:
1 pound cooked ham, ground; 1 pound bulk pork sausage; 2/3 cup cracker crumbs; 1/4 to 1/2 cup milk; 1/4 cup chopped onion; 1 egg, beaten; Black pepper, to taste;
Method:
Stir together brown sugar, mustard and juice in a small bowl. Set aside. For the ham balls, mix ham, sausage, cracker crumbs, milk, onion, egg and pepper well. Roll into golf ball-size shapes. (Adjust the amount of milk to encourage easy rolling and firmness.) Fry in a large skillet, turning occasionally to brown on all sides. When cooked through, drain grease, and pour glaze over ham balls to coat well. Keep warm in a Crock-Pot or chafing dish. Serve with toothpicks.

3.Wheat Germ Pancake With Maple Syrup(Makes 10 4-inch pancakes):
Ingredients:
1 cup white flour; 1/2 cup wheat germ, toasted with honey; 1/2 cup low-fat cottage cheese; 1/2 teaspoons baking powder; 1 tablespoon sugar; 1 1/4 cups skim milk; 2 tablespoons oil;
Method:
Sift together flour, baking powder and sugar. Add wheat germ. Combine the milk and oil and stir into the dry ingredients until just moistened. Stir in cottage cheese until mixture is slightly lumpy. (If a smooth batter is desired, whip the cottage cheese with the liquid ingredients in a blender.) Drop batter by spoonfuls onto a greased pan. Cook until bubbles appear on upper surface, then turn and brown on the other side. Turn only once. Continue until all batter is used. Serve with maple syrup.

4.Vegetable & Goat's Cheese Quiche:
Ingredients:
1 deep 24cm blind-baked pastry case
For Filling:
40g butter; 85g courgettes (baby or regular), sliced at an angle; 85g runner beans , stringed, halved lengthways and sliced; 85g fresh or frozen peas; 3 continental salad onions , stems chopped and bulbs quartered; 300ml milk; 25g plain flour; 2 large eggs; 110g log full-fat soft goat's cheese , sliced; 3 small vine tomatoes , quartered;
Method:
Preheat the oven to fan 170C/ conventional 190C/gas 5. Melt the butter in a medium saucepan and cook the green vegetables and onions for 5 minutes, stirring until starting to soften. Tip the milk and flour into the pan and stir over the heat until it thickens to a smooth sauce. Cool for 5 minutes or so, stirring to stop a skin forming. Beat the eggs into the sauce and generously season. Pour into the pastry case and scatter with the goat's cheese and tomatoes. Bake for 40 minutes until the filling is set, turning golden. Cool for a few minutes before taking from the tin. Serve with a green salad.

5.Beef Patties With Mustard Cream Sauce(yield 6 servings):
Ingredients:
2 pounds ground beef; 1 tablespoon butter; 1 tablespoon olive oil; 2 green onions, chopped; 2 garlic cloves, minced; 1/4 pound mushrooms, sliced; Salt and pepper, to taste;
Mustard Cream Sauce:
2/3 cup white wine; 2 tablespoons Dijon mustard; 2/3 cup heavy cream; 2 tomatoes, peeled and chopped; 2 tablespoons capers;
Method:
Shape beef into 6 oval patties. Melt butter in large skillet and add oil. Heat until foaming. Add green onions and sauté ľntil softened; stir in garlic and sauté for 30 seconds. Add beef patties and cook to desired degree of doneness. Season with salt and pepper. Set beef patties aside to keep warm on a hot platter. In same skillet, sauté ushrooms until limp and add to the warm beef patties.
To prepare Mustard Cream Sauce Deglaze pan with dry white wine. Reduce volume by half. Add Dijon mustard, heavy cream, tomato and capers. Heat slowly until hot but do not boil. Pour Mustard Cream Sauce over beef and mushrooms. Sprinkle parsley over top to garnish, if desired.

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