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 o' kindness yet
for auld lang syne.
And here's my hand my trusty frien',
and gie's a hand o' thine;
we'll take a right gude-willi waught
for days of auld lang syne.
For auld lang syne, my dear,
for auld lang syne,
we'll take a cup o' kindness yet
for auld lang syne.
Texas Caviar from the Cowgirl Hall of Fame restaurant
As the old saying goes, "Eat peas on New Year's day to have plenty of everything the rest of the year."
3 16-oz cans black-eyed peas, drained and rinsed of all juice (or cook your own, see below)
1 small jar chopped pimentos, juice included
1 bunch scallions, thinly sliced, green part only
1 tablespoon Tabasco sauce
1 tablespoon Worchestershire sauce
1 teaspoon black pepper
1/2 bunch parsley or cilantro, chopped
1 tablespoon fresh oregano,
3 canned or fresh jalapeno chiles, chopped
1 firm, ripe, chopped tomato
1 to 2 cups vinaigrette dressing
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced
In a large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. The longer it sits, the better it gets.
Serve with old-fashioned saltine crackers or with corn tortilla chips.
From epicurious.com
Black Eyed Peas
1 pound dried black-eyed peas, picked over
2 tablespoons olive oil or rendered bacon fat
1 small onion, peeled
In a bowl combine black-eyed peas with water to cover and let stand overnight.
Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add oil and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion. Yield is about the same as 48 oz of canned beans.
3 16-oz cans black-eyed peas, drained and rinsed of all juice (or cook your own, see below)
1 small jar chopped pimentos, juice included
1 bunch scallions, thinly sliced, green part only
1 tablespoon Tabasco sauce
1 tablespoon Worchestershire sauce
1 teaspoon black pepper
1/2 bunch parsley or cilantro, chopped
1 tablespoon fresh oregano,
3 canned or fresh jalapeno chiles, chopped
1 firm, ripe, chopped tomato
1 to 2 cups vinaigrette dressing
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced
In a large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. The longer it sits, the better it gets.
Serve with old-fashioned saltine crackers or with corn tortilla chips.
From epicurious.com
Black Eyed Peas
1 pound dried black-eyed peas, picked over
2 tablespoons olive oil or rendered bacon fat
1 small onion, peeled
In a bowl combine black-eyed peas with water to cover and let stand overnight.
Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add oil and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion. Yield is about the same as 48 oz of canned beans.
NEW YEAR'S EVE CAKE
3 c Sifted Swan's Down Cake Flour
3 t Calumet Baking Powder
1/2 t Salt
2/3 c Butter or other shortening
2 c Sugar
1 c Milk
1 1/2 t Vanilla
6 Egg whites, stiffly beaten
Sift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add flavoring. Fold in egg whites quickly and thoroughly. Bake in three greased 9-inch layer pans in moderate oven (375 degrees Fahrenheit) 20 to 25 minutes. Spread Chocolate Cream Filling between layers and Hungarian Chocolate Frosting on top and sides of cake.
When frosting is set, write the numbers from one to twelve around top of cake with white frosting to represent the face of a clock. Place hands of clock at twelve o'clock.
Chocolate Cream Filling
3 Squares Baker's Unsweetened Chocolate
2 c Milk
3/4 c Sugar
4 T Swans Down Cake Flour
1/2 t Salt
2 Egg yolks, slightly beaten
1 T Butter
1 t Vanilla
Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring occasionally. Pour small amount of mixture over egg yolks, stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add butter and vanilla, and cool.
Makes 2 1/2 cups filling, or enough filling to spread between three 9-inch layers. Use this filling in small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen small cup cakes.
Hungarian Chocolate Frosting
3 Squares Baker's Unsweetened Chocolate
1 1/2 c Sifted confectioners' sugar
2 1/2 T Hot water
3 Egg yolks
4 T Butter
Melt chocolate in double boiler. Remove from boiling water, add sugar and
water, and blend. Add egg yolks, one at a time, beating will after each. Add butter, a tablespoon at a time, beating thoroughly after each amount. Makes enough frosting to cover the top of one 9-inch layer and sides of three 9-inch layers, or to cover the tops and sides of two 9-inch layers.
3 t Calumet Baking Powder
1/2 t Salt
2/3 c Butter or other shortening
2 c Sugar
1 c Milk
1 1/2 t Vanilla
6 Egg whites, stiffly beaten
Sift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add flavoring. Fold in egg whites quickly and thoroughly. Bake in three greased 9-inch layer pans in moderate oven (375 degrees Fahrenheit) 20 to 25 minutes. Spread Chocolate Cream Filling between layers and Hungarian Chocolate Frosting on top and sides of cake.
When frosting is set, write the numbers from one to twelve around top of cake with white frosting to represent the face of a clock. Place hands of clock at twelve o'clock.
Chocolate Cream Filling
3 Squares Baker's Unsweetened Chocolate
2 c Milk
3/4 c Sugar
4 T Swans Down Cake Flour
1/2 t Salt
2 Egg yolks, slightly beaten
1 T Butter
1 t Vanilla
Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring occasionally. Pour small amount of mixture over egg yolks, stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add butter and vanilla, and cool.
Makes 2 1/2 cups filling, or enough filling to spread between three 9-inch layers. Use this filling in small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen small cup cakes.
Hungarian Chocolate Frosting
3 Squares Baker's Unsweetened Chocolate
1 1/2 c Sifted confectioners' sugar
2 1/2 T Hot water
3 Egg yolks
4 T Butter
Melt chocolate in double boiler. Remove from boiling water, add sugar and
water, and blend. Add egg yolks, one at a time, beating will after each. Add butter, a tablespoon at a time, beating thoroughly after each amount. Makes enough frosting to cover the top of one 9-inch layer and sides of three 9-inch layers, or to cover the tops and sides of two 9-inch layers.
New Year's Day
On New Year's Day ask family members to write down their hopes and resolutions for the year ahead. Put them into envelopes and seal them. Then next year, have fun reading the notes to see if they've come true.
Breakfast: Portzilke (New Year's Fritters)
2 c Milk
1/2 c Butter
3 Eggs
1/4 c Sugar
1 t Salt
2 c Raisins
1 Cake compressed yeast
4 to 5 c Flour
Scald milk; cool to lukewarm and add remaining ingredients and mix well. Let rise until double in bulk. Drop into hot, deep fat by Tablespoonfuls and fry until brown. Serves 8.
1/2 c Butter
3 Eggs
1/4 c Sugar
1 t Salt
2 c Raisins
1 Cake compressed yeast
4 to 5 c Flour
Scald milk; cool to lukewarm and add remaining ingredients and mix well. Let rise until double in bulk. Drop into hot, deep fat by Tablespoonfuls and fry until brown. Serves 8.
NEW YEAR'S DAY, VASILOPITTA BREAD
2 tb Dry yeast
1/4 c Warm water
1/2 ts Each.. cinnamon, anise seeds, orange peel
1 Bay leaf
1 oz Ouzo (optional)
1/2 c Water
1/2 c Hot milk
1/4 lb Butter
7 c Unbleached flour, unsifted
1 c Sugar
1/2 ts Salt
3 Eggs
12 Walnut halves
The Greeks wrap coins in foil and knead them into this bread. They believe anyone who finds a coin will have good luck in the coming year.
Dissolve yeast in warm water and set aside. Put spices, orange peel,bay leaf, and ouzo in a pot with the 1/2 cup water and bring to a boil. Set aside to steep and cool. Heat milk and remove from heat. Add the butter and allow the milk to cool slightly. Put the flour, sugar, and salt in a large bowl. Mix in eggs, yeast, milk mixture, and flavored water (remove only the bay leaf) Stir the mixture until all the flour has been absorbed.
Turn the dough out onto a lightly floured board and knead until smooth, about 20 minutes. Place in a buttered bowl, and flip the dough so the top is greased as well. Cover with a towel dampened with hot water. Set in a warm, draft free place to rise until doubled in bulk, about 4-6 hours.
Punch down the dough and knead for about 5 minutes. Shape into one large round loaf and decorate the top with walnut halves. Set aside to rise once more, about 2 hours (uncovered). Bake in a preheated 350 F oven for 1 hour.
Makes 1 loaf.
1/4 c Warm water
1/2 ts Each.. cinnamon, anise seeds, orange peel
1 Bay leaf
1 oz Ouzo (optional)
1/2 c Water
1/2 c Hot milk
1/4 lb Butter
7 c Unbleached flour, unsifted
1 c Sugar
1/2 ts Salt
3 Eggs
12 Walnut halves
The Greeks wrap coins in foil and knead them into this bread. They believe anyone who finds a coin will have good luck in the coming year.
Dissolve yeast in warm water and set aside. Put spices, orange peel,bay leaf, and ouzo in a pot with the 1/2 cup water and bring to a boil. Set aside to steep and cool. Heat milk and remove from heat. Add the butter and allow the milk to cool slightly. Put the flour, sugar, and salt in a large bowl. Mix in eggs, yeast, milk mixture, and flavored water (remove only the bay leaf) Stir the mixture until all the flour has been absorbed.
Turn the dough out onto a lightly floured board and knead until smooth, about 20 minutes. Place in a buttered bowl, and flip the dough so the top is greased as well. Cover with a towel dampened with hot water. Set in a warm, draft free place to rise until doubled in bulk, about 4-6 hours.
Punch down the dough and knead for about 5 minutes. Shape into one large round loaf and decorate the top with walnut halves. Set aside to rise once more, about 2 hours (uncovered). Bake in a preheated 350 F oven for 1 hour.
Makes 1 loaf.
Hoppin' John - to bring wealth (pork for rutting forward)
Serves: 8-10
1 lb. dried black eyed peas
1/2 lb. salt pork, cubed
1/2 lb. cooked ham, cubed
1 large onion, chopped
3 garlic cloves, minced
1/4 t. crushed red pepper
pepper to taste
3 C cooked rice
Rinse peas and pick over, removing any small stones or foreign particles. Cover with cold water in a large pot, bring to a boil for a minute, and remove from heat cover and let sit for one hour. In a large skillet, sauté the salt pork to render fat, add onion and garlic and cook until onion is soft, about 5-6 minutes. Add the onion mixture and seasonings to the pot with the peas. Add enough water to cover the ingredients and bring to a simmer. Cover and cook for about 1- 1 1/2 hours or until black-eyed peas are tender but not mushy. Season with salt and pepper to taste. Serve over hot cooked rice.
1 lb. dried black eyed peas
1/2 lb. salt pork, cubed
1/2 lb. cooked ham, cubed
1 large onion, chopped
3 garlic cloves, minced
1/4 t. crushed red pepper
pepper to taste
3 C cooked rice
Rinse peas and pick over, removing any small stones or foreign particles. Cover with cold water in a large pot, bring to a boil for a minute, and remove from heat cover and let sit for one hour. In a large skillet, sauté the salt pork to render fat, add onion and garlic and cook until onion is soft, about 5-6 minutes. Add the onion mixture and seasonings to the pot with the peas. Add enough water to cover the ingredients and bring to a simmer. Cover and cook for about 1- 1 1/2 hours or until black-eyed peas are tender but not mushy. Season with salt and pepper to taste. Serve over hot cooked rice.
Pork Fried Rice
Servings: 4
2 c Rice Uncooked
1/2 lb Roast Pork
2 large Eggs
3 T Soy Sauce
2 med Scallions Sliced
1/2 c Oil
1 can Chicken Broth
2 med Onions Diced
1/2 lb Bean Sprouts
1 T Sesame Oil
1 t Salt
Cook 2 cups of rice with 1 can chicken broth. Let rice cool at room
temperature for a few hours.
Stir fry bean sprouts. Remove.
Stir fry diced onions. Remove.
Scramble 2 eggs. Remove.
Cut roast pork into small pieces. Stir fry for 1 minute. Remove.
Heat up 1/4 cup oil and pour in soy sauce. Immediately add the rice and keep
stir frying the rice until it is well coated by the soy sauce.
Season the rice with sesame seed oil, salt, and pepper, and then add the
bean sprouts, scrambled eggs, onions, and roast pork.
Finally add the scallions and stir fry the rice for a little while longer. Now it is ready to serve.
2 c Rice Uncooked
1/2 lb Roast Pork
2 large Eggs
3 T Soy Sauce
2 med Scallions Sliced
1/2 c Oil
1 can Chicken Broth
2 med Onions Diced
1/2 lb Bean Sprouts
1 T Sesame Oil
1 t Salt
Cook 2 cups of rice with 1 can chicken broth. Let rice cool at room
temperature for a few hours.
Stir fry bean sprouts. Remove.
Stir fry diced onions. Remove.
Scramble 2 eggs. Remove.
Cut roast pork into small pieces. Stir fry for 1 minute. Remove.
Heat up 1/4 cup oil and pour in soy sauce. Immediately add the rice and keep
stir frying the rice until it is well coated by the soy sauce.
Season the rice with sesame seed oil, salt, and pepper, and then add the
bean sprouts, scrambled eggs, onions, and roast pork.
Finally add the scallions and stir fry the rice for a little while longer. Now it is ready to serve.
Baked Hog Jowl (for good luck for the new year)
In a 9 X 13 pan. Crumple up aluminum foil loosley!! Take sliced hog jowl and layer on top of alum. Foil. Bake at 250 degrees till crisp. Laying it on top of and leaning it on the foil let's any fat drain to the bottom.
Sausage Cheese Balls
3 cups Original Bisquick mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves
1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired
Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves
1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired
Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
Savory Cheese Ball
8 oz package cream cheese, room temperature
4 oz blue cheese, crumbled
4 oz shredded sharp cheddar cheese
2 t Dijon or hearty mustard
1 t Worcestershire sauce
1/8 t garlic powder
1/2 c pecans, crushed
3/4 c parsley, minced
Place the cream cheese, blue cheese, cheddar cheese, mustard, garlic powder, Worcestershire and salt in a mixer bowl and beat until well blended. Stir in the pecans. Taste and adjust seasonings. Chill the cheese mixture for 30 minutes or until slightly firm, then form into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve.
4 oz blue cheese, crumbled
4 oz shredded sharp cheddar cheese
2 t Dijon or hearty mustard
1 t Worcestershire sauce
1/8 t garlic powder
1/2 c pecans, crushed
3/4 c parsley, minced
Place the cream cheese, blue cheese, cheddar cheese, mustard, garlic powder, Worcestershire and salt in a mixer bowl and beat until well blended. Stir in the pecans. Taste and adjust seasonings. Chill the cheese mixture for 30 minutes or until slightly firm, then form into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve.
Bacon Cheddar Cheese Ball
16 oz cream cheese, softened
1/2 lb grated sharp cheddar cheese
1/2 c minced green onions
6 slices bacon, cooked crispy and crumbled
1 clove garlic, minced
3 T minced fresh parsley
Combine all ingredients but the parsley. Mix well and form into a ball. Roll in the parsley, so it presses into the surface. Wrap in plastic wrap and chill overnight.
1/2 lb grated sharp cheddar cheese
1/2 c minced green onions
6 slices bacon, cooked crispy and crumbled
1 clove garlic, minced
3 T minced fresh parsley
Combine all ingredients but the parsley. Mix well and form into a ball. Roll in the parsley, so it presses into the surface. Wrap in plastic wrap and chill overnight.
Salmon Cheese Ball
1-pound can of salmon
8-ounce cream cheese
1 T lemon juice
2 t grated onion
1 t horseradish
1/4 t salt
1/2 c crushed pecans
3 T minced parsley
Strain and flake salmon, removing any of the larger bones. Combine with the cream cheese, juice, onion, horseradish, and salt. Chill. Shape into ball. Combine the parsley and the pecans on a pie plate or shallow bowl. Roll the cheese ball in the mixture so it presses into the surface. Serve or wrap in plastic wrap and chill again till ready to use.
8-ounce cream cheese
1 T lemon juice
2 t grated onion
1 t horseradish
1/4 t salt
1/2 c crushed pecans
3 T minced parsley
Strain and flake salmon, removing any of the larger bones. Combine with the cream cheese, juice, onion, horseradish, and salt. Chill. Shape into ball. Combine the parsley and the pecans on a pie plate or shallow bowl. Roll the cheese ball in the mixture so it presses into the surface. Serve or wrap in plastic wrap and chill again till ready to use.
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