What is your New Year's Day menu?

Question

Mine is:

Ham
black eyed peas
greens (turnip, mustard, collard)
mashed potatoes or rice
haven't decided on the sweet stuff yet!!! - maybe apple pie or spice cake - just don't know yet.

Answer 1

Mine is close to mightyt10...I'm a traditional Alabama Girl

Ham
Black Eyed Peas
Turnip Greens
(don't forget onion on the side for greens and peas)
CornBread
Deviled Eggs
Mashed Potatoes & Gravy (only thing my son will eat!)

No sweets for us this year

Answer 2

New Year's Day shouldn't be any work but the family expects food and they want it good - Most of the family shows up at the house after noon - watch football, watch movies, or gossip about all the family members and friends who didn't make it. Since teen and pre-teen boys are in the majority in kid-land, lots of food is required. This is also one day we don't watch the diet.

Texas BBQ Brisket - with large sour dough buns
Cole Slaw
Cold Noodle Salad
Key Lime Pie (most of us are sick of sweets)

Roger's BBQ

"Beef brisket is rubbed with spices and liquid smoke, and refrigerated overnight. After roasting, covered, for 5 to 6 hours, it is sliced, sauced, and baked for another hour."
INGREDIENTS:
4 pounds lean beef brisket
2 tablespoons liquid smoke
flavoring
1 tablespoon onion salt
1 tablespoon garlic salt

1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter 1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke
flavoring
2 tablespoons Worcestershire
sauce
1 1/2 teaspoons mustard
powder
salt and pepper to taste

DIRECTIONS:
1. Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
2. Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
3. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
4. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

Answer 3

I'm coming to YOUR house. lol
How about a Banana Cream Pie for desert. You coud put blueberries and strawberry halves all over the top of it. Yummy
Unfortunately, I will be grabbing whatever I can find. Although, I might go out for breakfast. Happy New Year to you, and may all your luck be Good Luck!

Answer 4

This is my first year cooking for me & my sweetie so I want it to be special as well as traditional.....I'm doing a 1/2 pork loin on my George Foreman rotisserie....Along with homemade black-eyed peas cooked all day in the crockpot with onion & fatback.....Fresh greens seasoned with cinnamon & nutmeg, scalloped potatos, fried corn & homemade cornbread.......Some type of light dessert after all that!! Yummy - I can't wait.....

Answer 5

cabbage cooked with sausage - blackeyed peas - cornbread - peach cobbler - lipton sweet tea ! i*m from louisiana

Answer 6

i didnt know people celebrated new years day... I only celebrate eve.
I will probably take my son out to IHOP that is his favorite place to eat

Answer 7

on new year's day
I will be mainly sleeping, drinking water and taking asprin
a nice greasy breakfast would probably help too

Answer 8

crab cakes, seafood gumbo, hot wings, dirty rice, seven layer salad, watermelon shooters w/prosciutto and mimosas

Answer 9

stuffed chicken breast

Serves 2

2 chicken breasts, boneless, skinless
fresh spinach leaves
1 tablespoon butter
1 leek, white part only sliced thinly and chopped finely
1 tablespoon dry white wine
1 egg, separated
Kosher salt to taste
freshly cracked black pepper
chicken broth
Cream Sauce (recipe follows)
2 sprigs fresh tarragon for garnish
Balsamic reduction sauce for garnish

Lay the chicken breasts between two pieces of plastic and gently pound them to flatten.

Blanch the spinach leaves by plunging them into boiling water for 20 seconds, transfer the spinach leaves to ice water to stop the cooking process, drain the spinach leaves and set aside. This can be done the day before.

With a skillet over medium low heat, melt the butter, add the leeks and sauté with the dry white wine until tender; add salt and pepper according to taste. Remove the leeks from the heat and cool. Stir in the egg yolk.

Beat the egg white until firm and fold into the cooled leek mixture. Spread the blanched spinach leaves (they should be the same size as the flattened chicken breast) on a very large piece of plastic wrap. Lay one flattened chicken breast on top of the blanched spinach leaves. Spread half of the leek mixture on the chicken breast. Roll the stuffed chicken breast into a tight roll using the plastic wrap to make it as tight as possible. Make sure the plastic is completely covering the tight roll. Twist the ends of the plastic wrap to seal completely. Repeat this process to stuff the other chicken breast.

In a large saucepan bring the chicken broth to a boil, place the plastic wrapped chicken rolls in the broth, lower the heat to a simmer and cover poaching the ballotine chicken breasts for approximately 10 to 20 minutes depending on their size. Make sure they are completely cooked.

Brandy Mustard Cream Sauce
1/4 cup heavy cream
2 teaspoons seeded mustard
1 tablespoon brandy

Put all ingredients into a small saucepan bring to a boil. When large bubbles appear, remove from heat.

Plate Up
Remove the plastic wrap from the stuffed ballotine chicken breast; cut a small slice from the end of each chicken breast so that they will sit evenly on the plate; make a diagonal cut on each roll and place two on each plate; spoon the brandy mustard cream sauce around the baked stuffed ballotine chicken breast. Drizzle with balsamic reduction sauce around the plate and add fresh tarragon for garnish and serve.

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Won Ton wrappers
Olive oil
1 tablespoon butter
1/2 pound mushrooms (any type will do), finely chopped
4 or 5 cloves minced garlic
Kosher Salt and pepper to taste
1/4 cup Brie cheese
5 slices smoked salmon lox
Parsley and/or Capers for garnish

Preheat oven to 375° degrees F.
Using scissors, trim the won ton wrappers to approximately 2 1/2-inch squares. Spray a miniature muffin tin with olive oil; spray the won ton wrappers lightly and put into muffin tin (I use a clean cork from a wine bottle to gently press the won tons into the muffin tin). Bake for approximately 7 minutes. Remove from oven and cool. The won ton baskets can be made a day ahead. Cover and store at room temperature.

Filling
In a large frying pan, melt butter; saute the mushrooms, garlic, salt, and pepper until there is no more liquid left. Remove from heat and cool; spoon into prepared won ton baskets.

For each won ton basket: pinch off a small piece of brie cheese; place it on top of the mushroom mixture. Cut a small triangle piece of smoked salmon lox and drape it on top of the cheese. Just before serving, preheat oven to 350° degrees F. Place into oven just long enough to melt the brie cheese. Remove from oven, sprinkle parsley on top of each basket or garnish with capers and serve warm.

This recipe makes approximately 12
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Apricot Ginger Quick Bread

1/2 cup apricots
1/2 cup hot water
1 stick of butter (1/2 cup)
1 cup sugar
2 eggs
1/2 cup walnuts
1 1/2 cups flour
1 t baking soda
1/2 t salt
1/4 t baking powder
1 t ground ginger

Preheat oven to 375 degres. In a one cup measuring cup place the apricots and cover with the hot water. In the food processor blend the butter and sugar until well combined, using the metal blade, not the plastic one. Add the apricots and water, walnuts and eggs. Process until blended. Add in the dry ingredients, pulse a few times until mixed. Pour into a well-greased 9x5 loaf pan and bake for 50 minutes or until toothpick inserted comes out clean. Cool on a rack before slicing.

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Linda in Tennessee