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> New Years - Hogmanay Recipes, ????
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Shadows 
Posted: 27-Dec-2005, 05:53 PM
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ZodiacHolly

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Anyone have a special recipe or recipes they want to share for these holidays?


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gaberlunzie 
Posted: 29-Dec-2005, 06:05 AM
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A traditional New Year's Eve meal here is "HERINGSSALAT".

Heringsalat in Germany is very much a matter of personal taste. Basic ingredients are apples, herrings, and raw onions. Some Germans like to mix horseradish into their herring salad, others add chopped capers. Some include chopped pickled cucumbers and others add mayonnaise instead of Quark (a sour cream type cottage cheese).

Here is one of my favorites:

Ingredients:

Contents of one 8 oz. jar of pickled herring, drained, diced in bite size pieces (keep herring juice for dressing!)
1 medium size Golden Delicious apple (no more than 8 oz.), cored, peeled, diced
1 small onion (about 2 oz.) trimmed, peeled, chopped finely
1 sweet sour pickled cucumber, chopped finely
1 hard boiled egg, shelled, chopped
2 either red or yellow Yukon Gold type potatoes (about 1/2 pound), steamed with their jackets on, peeled, sliced
1 small leafless red beet (about 1/2 pound), steamed, trimmed, peeled, OR the contents of one 8 oz can of beets,
drained and diced
1 Tablespoon mustard
1-2 Tablespoons Quark (German cottage cheese)**
1 Tablespoon fresh dill (about 1 young stem) minced
salt (about 1/4 teaspoon, or to taste)
freshly ground white pepper (about 1/8 teaspoon, or to taste)

Method:

In a medium size bowl combine herring pieces, apple, onion, pickled cucumber, hard boiled egg, red beet and potatoes. In a separate bowl blend mustard, quark, salt, pepper, 2-3 Tablespoons herring juice and fresh dill to make a dressing. Pour dressing over salad and toss. Serve with rye bread.


**
"Quark" is an all-round favorite ingredient in German cuisine. It ccounts for half of the total cheese consumption in Germany. It is very similar to cream cheese but has a mild yogurt flavor, is softer and creamier.

It's a strong conviction in my family that this salad eases the effects of alcohol! biggrin.gif


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Herrerano 
Posted: 29-Dec-2005, 09:25 AM
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One of my personal favorites for New Years.


Take one clean glass, add about three or four ice cubes (this is the tropics after all). Then pour in about three fingers of good, blended scotch whiskey (I personally prefer Johnnie Walker) then add just a splash of good water.

Drink and repeat as needed.

Leo cool.gif


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Ita erat quando hic adveni.

Time is a great teacher, but unfortunatley it kills all its pupils. - Hector Berlioz

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¡Visté! ¡Te lo dijé!
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Shadows 
Posted: 29-Dec-2005, 07:03 PM
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ZodiacHolly

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If we want to get into the Spirits recipes here is one we have served more the once as a punch on New Years using the same portions of ingrediants to use a whole 1/5 of Green Chartruse... no one left our parties after drinking this until well into the next day ( after sobering up )
We had 20 over night guests the 1st time LOL!

Recipe Name: SWAMPWATER ( SPIRITS )
Category: SPIRITS
Serves: 1

SOURCE SHADOWS

1 1/2 Ounce Green Chartreuse
6 Ounce pineapple juice
1/4 lime
ice

To each 1-1/2 ounces of Green Chartreuse, add 6 ounces pineapple juice, 1/4 lime, and ice. Stir.

Note: one bottle of Green Chartreuse makes one gallon of Swampwater.


Careful this is a very potent drink.
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Shadows 
Posted: 30-Dec-2005, 04:58 PM
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Here is a traditional one:

Recipe Name: HET PINT (SPIRITS)
Category: 18TH CENTURY
Serves: 6

SOURCE ORIGINAL SCOTTISH RECIPES

4 Pint mild ale
1 Tsp. grated nutmeg
1/2 Cup (4 oz) sugar
3 eggs
1 Cup (1/2 pint) Scotch whisky

The het (hot) pint was a traditional form of punch, bought at the public house and carried home through the streets at Hogmanay (New Year's Eve) in large copper toddy kettles several hours before midnight to help family and friends "bring in the New Year".


Put ale into a thick saucepan
Add nutmeg, bring to just below boiling-point. Do not boil! *
Stir in sugar, let it dissolve.
Beat eggs very well, add gradually to beer, stir all the time to avoid curdling.
Add whisky, heat up. Do not boil! *
Pour liquid from saucepan into heated tankards, back and forth.
Serve when pouring drink back and forth enough makes it clear and sparkling.
Het pint can also be made with white wine and brandy instead of ale and whisky.


* If you boil liquor, the alcohol vaporizes into thin air...
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Shadows 
Posted: 31-Dec-2005, 10:34 AM
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Here is one my family fixes every New Years Eve:

Recipe Name: BEER BOILED SHRIMP
Category: SEAFOOD
Serves: 6

SOURCE SHADOWS

3 Pound fresh or thawed frozen shrimp
1/2 jar prepared mustard with horseradish
3 Tblsp red pepper
3 Tblsp black pepper
2 Tblsp paprika
1 Tblsp garlic salt
or
1 Clove garlic minced
5 crushed bay leaves
1/2 Cup salt
12 Ounce beer or ale
1 Cup vinegar

Put all in a large pot or kettle. Cover and bring to a boil. Turn shrimp over several times while cooking. Boil 15-20 minutes or until the tails turn pink.
It is better to under cook shrimp then to over cook.

These are very spicy.

We also fix a 12 bean soup for New Years Day.
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Leelee 
Posted: 30-Dec-2008, 12:30 PM
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Layered Shrimp Dip


One of my favorites & easy too smile.gif


1 Tub (250 g) Philadelphia Cream Cheese Spread
1/4 Cup Sour Cream
1/4 Cup Miracle Whip Dressing or Kraft Mayo Real Mayonnaise
2 Large Shallots, finely chopped
1/2 Cup Heinz Chili Sauce
2 Cups Cooked Small Salad Shrimp or 2 x 250 g tins of Shrimp
1 Cup Kraft Mozza-Cheddar Shredded Cheese
2 Roma Tomatoes, chopped
1 Yellow Pepper, chopped

Mix cream cheese spread, sour cream and dressing until well blended. Stir in shallots. Spread onto large serving platter; top with chili sauce.

Cover with layers of shrimp, shredded cheese, tomatoes and peppers.

Chill and serve with Triscuit Thin Crisp Crackers or any of your choice of cracker.


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Slàinte!

Truth in our hearts. Strength in our hands. Consistency in our tongues.

Beauty is not just all around us, but within us....

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Leelee 
Posted: 30-Dec-2008, 12:35 PM
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Chicken Appetizers



3 Tbsp. Kraft Signature Asian Sesame Dressing
1 Tbsp. Miracle Whip Dressing
1-1/2 Cups shredded or chopped cooked Chicken
8 Snow Peas, chopped
2 Green Onions, thinly sliced
Dash of Black Pepper
1/4 Cup chopped Dry Roasted Peanuts
24 Ritz Crackers (or a Cracker of your choice

Combine dressings in medium bowl until well blended.

Add all remaining ingredients except peanuts and crackers; mix well.

Spoon 1 Tbsp. of the chicken mixture onto each cracker just before serving. Sprinkle with peanuts.
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Leelee 
Posted: 30-Dec-2008, 12:40 PM
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Smoked Salmon Rounds


This one is verra refreshing thumbs_up.gif

1 Tub (150 g) Philadelphia Whipped Plain Cream Cheese
1 Tbsp. Chopped Fresh Dill or Dry Dill Seasoning
2 Tsp. Grated Lemon Peel
1 English Cucumber, cut into 48 (1/4-inch) slices
240 g Smoked Salmon, cut into 48 small pieces

Mix cream cheese, dill and lemon peel until well blended.

Top each cucumber slice with 1 tsp. of the cream cheese mixture.

Roll up smoked salmon pieces and place on cream cheese topped cucumbers
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Leelee 
Posted: 30-Dec-2008, 12:45 PM
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Cheesy Spinach & Artichoke Dip


1 Can (14 oz.) Artichoke Hearts, drained & finely chopped
1 Pkg. (10 oz.) Frozen chopped Spinach, thawed & drained
3/4 Cup Kraft Grated Parmesan Cheese
3/4 Cup Miracle Whip
1/2 Cup Kraft Shredded Mozzarella Cheese
1/2 tsp. Garlic Powder or Granulated Garlic (if you have it)

Heat oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.

Bake 20 minutes or until heated through. Serve with Triscuit Crackers (or crackers of your choice) and assorted cut-up fresh vegetables.
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Leelee 
Posted: 30-Dec-2008, 12:47 PM
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Cream Cheese & Bacon Crescents


1 Tub (8 oz.) Philadelphia Chive & Onion Cream Cheese Spread
3 Slices Bacon, cooked & crumbled
2 cans (8 oz. each) refrigerated Crescent Dinner Rolls

Preheat oven to 375°F. Mix cream cheese spread and bacon in small bowl until well blended.

Separate each can of dough into 8 triangles each. Cut each triangle in half lengthwise. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, point sides down, on ungreased baking sheet.

Bake 12 to 15 minutes or until golden brown. Serve warm.
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stoirmeil 
Posted: 30-Dec-2008, 01:00 PM
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Here's a simple, tasty little beauty out of the Moosewood Cookbook (the first edition -- remember it?)

Feta walnut dip

-1 lb feta cheese -- not the saltiest, or the crumbly-dryest, you can find -- more mild
-cream or half-and-half
-1/4 cup ground walnuts (more, if you like it really nutty)
-ground cayenne pepper to taste

Mash up the feta cheese and whip in the cream, little by little, until you have a dip consistency. Fold in the ground walnuts and some cayenne. Mound it into a serving dish, and dust with a little more cayenne. Excellent on something like a Triscuit or a little round of dark party pumpernickel bread; also very good with raw veggies, especially red pepper strips; wonderful as a "stuffing" for short sections of celery stalk.

You probably want to double the recipe -- people can't seem to stay away from this stuff once they taste it, probably because of the surprising flavor of walnuts and red pepper. It's not like the more usual tangy dips.

What else is good and dead easy, with a similar flavor sensation, for stuffing short pieces of celery is chunky natural (unsweetened) peanut butter with ground chipotle pepper and a few grains of coarse kosher salt sprinkled on top.
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Shadows 
Posted: 04-Jan-2009, 02:06 PM
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Simple Pinto Bean and Ham Soup

I made and photographed a simple pinto bean and country ham soup. Just a simple recipe for bean soup. I did simmer my ham bone over night on low for about 18 hours before adding the soaked beans. Nothing fancy.

Comments and Edits welcome.

in the pot simmering:

user posted image

in the bowl:

user posted image

closeup without flash:

user posted image


closeup with flash:

user posted image
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Shadows 
Posted: 28-Nov-2012, 01:58 PM
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Bumping back to top.
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