New Year

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

New Year Recipes:

New Year Eve Recipes:

D.New Year Eve Side Dishes:

1.Cheesy Corn Casserole(serves 10-12):
Ingredients:
3 eggs, beaten; 2 packages (16 ounces each) frozen white or shoepeg corn, thawed; 1 cup (4 ounces) shredded pepper Jack cheese; 1 cup (4 ounces) shredded Monterey Jack cheese; 1 jar (2 ounces) diced pimientos, drained;
Method:
In a large bowl, combine the eggs, corn, cheeses and pimientos. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.

2.Baked Mushrooms With Spinach(Serves 6-8):
Ingredients:
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry; 1 pound large fresh mushrooms; 2 tablespoons finely chopped onion; 4 tablespoons butter, divided; 4 bacon strips, cooked and crumbled; 1 cup milk; 1 cup (8 ounces) shredded cheddar cheese; 1/2 teaspoon ground mustard; 1/2 teaspoon salt; Dash pepper;
Method:
Place spinach in a greased 8-in. baking dish; set aside. Remove stems from mushrooms. Set caps aside; chop stems. Sauté chopped mushrooms and onion in 2 tablespoons butter; spoon over spinach. Sprinkle with bacon. Top with mushroom caps. Melt remaining butter; brush over caps. In a large saucepan, combine the milk, cheese, mustard, salt and pepper. Cook and stir over medium-low heat until cheese is melted; pour over the top. Bake, uncovered, at 350° for 35-40 minutes or until mushrooms are tender.

3.Sweet Glazed Baby Carrots:
Ingredients:
2 tablespoons butter or margarine; 3/4 cup water; 1 pound whole baby carrots (peeled); 2 tablespoons honey or maple syrup; 2 tablespoons orange juice; 1/8 teaspoonground nutmeg; 1/8 teaspoon salt; 1/2 teaspoon parsley flakes;
Method:
Place 1 tablespoon of the butter and all of the water in a medium saucepan. Wash and drain the carrots. Add carrots to the water, cover, and cook over medium heat about 5 minutes until carrots are slightly tender. Drain the water - leave the carrots in the pot. Combine honey (maple syrup), orange juice, nutmeg, and salt in a small bowl. Pour over the carrots and add remaining 1 tablespoon butter. Cook uncovered, over low-medium heat for about 5 minutes, stirring frequently to glaze all of the carrots. Sprinkle with parsley and mix just before serving.

4.Sweet Potato Soufflé:
Ingredients:
4 pounds sweet potatoes, pared and sliced; 1 1/2 cups sugar; 2 eggs; 1/2 cup raisins; Grated rind and juice of 1 lemon; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 cup evaporated milk; 1/2 cup chopped pecans; 1/2 cup melted Olive Lea Spread(if not available substitute with margarine or butter); 1/2 cup shredded coconut; Miniature marshmallows;
Method:
Place the potatoes in a pot and add enough salted water to cover. Cook until tender. Drain. Preheat the oven to 350°F. Mash and whip the potatoes. Add the sugar, eggs, raisins, lemon juice, cinnamon, nutmeg, evaporated milk, chopped pecans, shredded coconuts and melted Olive Lea Spread. Mix well. Pour into a greased casserole dish. Bake for 30 minutes. Remove from the oven and cover with marshmallows. Return to the oven and continue cooking until brown.

5.Cornmeal Crusted Black Bean Cakes:
Ingredients:
2 tablespoons unsalted butter; 1/2 cup finely chopped onion; 1/2 cup finely chopped green bell pepper; 2 large garlic cloves, minced; 1 2/3 cups cooked black beans; 2/3 cup fine dry bread crumbs; 1/3 cup fresh cilantro leaves, chopped fine; Kosher salt and freshly ground black pepper; 2 large eggs, beaten lightly; 1 cup yellow cornmeal; Vegetable oil, for frying; Spicy Cilantro Sauce, recipe follows;
Method:
Heat the butter in a small skillet over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until softened. In a bowl, mash 1/3 of the beans with a fork and stir in the remaining beans, onion mixture, bread crumbs, and cilantro and season with salt and pepper. Stir in the eggs. Form bean mixture into 8 (4-inch) patties (mixture will be wet and soft.). Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap. Refrigerate the cakes for 30 minutes and up to 12 hours. Pour enough oil into a heavy skillet to reach 1/4-inch up the side. Heat the oil over medium heat until hot but not smoking. Working in batches, cook the patties, turning once, until well browned, about 1 1/2 minutes per side. Transfer the cakes to paper towels to drain. Divide the cakes among plates and serve with the sauce.

Spicy Cilantro Sauce(Yield 1 cup):
Ingredients:
3/4 cup chopped fresh cilantro leaves; 1/3 cup vegetable oil; 3 tablespoons soy sauce; 1 clove garlic, minced; 1 tablespoon fresh lime juice; 1/2 jalapeno chile, minced; Kosher salt and freshly ground black pepper;
Method:
Stir together cilantro, vegetable oil, soy sauce, garlic, lime juice, and chile. Season with salt and pepper.

More New Year Eve Side Dishes