For my parents in PA it's pork and sauerkraut, because "it brings
prosperity." Considering we were pretty much dirt-poor, I wonder how
bad it would have been if we'd *not* had pork & kraut on Jan 1... :-)

In the south, blackeyed peas cooked with hog jowl is the tradition. I
don't follow that one, in fact we don't have any kind of traditional
New Year dinner.

Just wondering what other traditions are out there. (Pizza in front
of the TV whilst watching football?)

Best -- Terry

"Terry" > ha scritto nel messaggio
...
> For my parents in PA it's pork and sauerkraut, because "it brings
> prosperity." Considering we were pretty much dirt-poor, I wonder how
> bad it would have been if we'd *not* had pork & kraut on Jan 1... :-)
>
> In the south, blackeyed peas cooked with hog jowl is the tradition. I
> don't follow that one, in fact we don't have any kind of traditional
> New Year dinner.
>
> Just wondering what other traditions are out there. (Pizza in front
> of the TV whilst watching football?)
>
> Best -- Terry

It's lentils all the way here.

--
http://www.judithgreenwood.com

Terry wrote:
> For my parents in PA it's pork and sauerkraut, because "it brings
> prosperity." Considering we were pretty much dirt-poor, I wonder how
> bad it would have been if we'd *not* had pork & kraut on Jan 1... :-)
>
> In the south, blackeyed peas cooked with hog jowl is the tradition. I
> don't follow that one, in fact we don't have any kind of traditional
> New Year dinner.
>
> Just wondering what other traditions are out there. (Pizza in front
> of the TV whilst watching football?)


We moved to New England 11 years ago. It turns out that take-out
Chinese food is a huge New Year's tradition here. Every Chinese
restaurant has extra staff and stays open late.


--Lia

On Wed, 26 Dec 2007 07:01:51 -0600, Terry >
wrote:

>For my parents in PA it's pork and sauerkraut, because "it brings
>prosperity." Considering we were pretty much dirt-poor, I wonder how
>bad it would have been if we'd *not* had pork & kraut on Jan 1... :-)
>
>In the south, blackeyed peas cooked with hog jowl is the tradition. I
>don't follow that one, in fact we don't have any kind of traditional
>New Year dinner.
>
>Just wondering what other traditions are out there. (Pizza in front
>of the TV whilst watching football?)
>
I wasn't brought up with any New Year's traditions. My husband's
family eats noodles..... LONG noodles for a long life. My niece
married a Texan - his family eats black eyes peas (no hog jowls). I
used to have Irish neighbors who'd go out on their back stairs and
beat on pots and pans to scare away bad luck. We have another couple
over and sit in front of the fireplace sipping champagne. Maybe I'll
make cheese fondue this year. Haven't done that in a long time.

--
See return address to reply by email
remove the smiley face first

On Dec 26, 8:54 am, sf wrote:
>
> > I wasn't brought up with any New Year's traditions. My husband's
> family eats noodles..... LONG noodles for a long life. [snip]

We like long noodles for long life, but for the Lunar New Year. For
Jan. 1 we like mimosas in the morning with soft scrambled eggs topped
with a tiny bit of sour cream and a generous dollop of caviar.
Nothing like luxury on the first morning of the New Year. Then it's
various chips and salsas and guacamole during the Rose Bowl. After
that, just something like a sandwich for supper. -aem

For many years New Years Day was a bracing winter walk followed by a
potluck whose centerpiece was a steaming pot of chili cooked by the
host. We were three families and we had the same host each year: each
year's chili was a new experiment, and sometimes he'd make 2 or 3 for
us to critique...remembering those times makes me want to try to start
a new tradition

--thelma

thelma wrote:

> For many years New Years Day was a bracing winter walk followed by a
> potluck whose centerpiece was a steaming pot of chili cooked by the
> host. We were three families and we had the same host each year: each
> year's chili was a new experiment, and sometimes he'd make 2 or 3 for
> us to critique...remembering those times makes me want to try to start
> a new tradition

That sounds like the way I used to celebrate Super Bowl Sunday!

Bob

On Wed, 26 Dec 2007 07:01:51 -0600, Terry >
wrote:

>For my parents in PA it's pork and sauerkraut, because "it brings
>prosperity." Considering we were pretty much dirt-poor, I wonder how
>bad it would have been if we'd *not* had pork & kraut on Jan 1... :-)
>
>In the south, blackeyed peas cooked with hog jowl is the tradition. I
>don't follow that one, in fact we don't have any kind of traditional
>New Year dinner.
>

i think sometimes it's the whole pig head.

your pal,
blake

In article >,
Terry > wrote:

> For my parents in PA it's pork and sauerkraut, because "it brings
> prosperity." Considering we were pretty much dirt-poor, I wonder how
> bad it would have been if we'd *not* had pork & kraut on Jan 1... :-)
>
> In the south, blackeyed peas cooked with hog jowl is the tradition. I
> don't follow that one, in fact we don't have any kind of traditional
> New Year dinner.
>
> Just wondering what other traditions are out there. (Pizza in front
> of the TV whilst watching football?)

When I was a kid we'd put together a massive picnic and go out to a
specific park by the beach with the grandparents and all the aunties and
uncles and cousins on my mother's side of the family. It was usually 30
- 35C (86 - 95F) or so and we'd play in the playground till we got too
hot, have a picnic lunch and then swim in the sea in the afternoon.
Barbecue for dinner then back home as the sun went down, all falling
asleep in the car from having run ourselves stupid all day.

For the last few years I've travelled back to my home town for a
particular group's New Year's Eve party (which is always fantastic), and
stay with a friend. We order pizza and eat that then head off to the
party. New Years Day breakfast is always leftover pizza and coffee.

I'm contemplating staying home next year. Wonder what we'll do for that.

Miche

--
Electricians do it in three phases

Terry > wrote:
> For my parents in PA it's pork and sauerkraut, because "it brings
> prosperity." Considering we were pretty much dirt-poor, I wonder how
> bad it would have been if we'd *not* had pork & kraut on Jan 1... :-)

Being from PA originally I'm used to pork and sauerkraut, but I've
never liked 'kraut. My sister, who still lives in PA gives my wife
a batch of sauerkraut every year, and my wife loves it. I'll be grill
smoking a ham that I brine cured about a month ago. A friend and I split a
hog from a guy at the local farmer's market. That is our version of
pork for the pork and sauerkraut.

> In the south, blackeyed peas cooked with hog jowl is the tradition. I
> don't follow that one, in fact we don't have any kind of traditional
> New Year dinner.

My wife will probably make the blackeyed peas even though neither
of us is from the South, she likes the tradition. And, of course,
we invite any of our friends who are in town over to have dinner.
That is a tradition, too.

Bill Ranck
Blacksburg, Va.

"Terry" > wrote in message
...
> For my parents in PA it's pork and sauerkraut, because "it brings
> prosperity." Considering we were pretty much dirt-poor, I wonder how
> bad it would have been if we'd *not* had pork & kraut on Jan 1... :-)
>
> In the south, blackeyed peas cooked with hog jowl is the tradition. I
> don't follow that one, in fact we don't have any kind of traditional
> New Year dinner.
>
> Just wondering what other traditions are out there. (Pizza in front
> of the TV whilst watching football?)

We don't really have any. But a few years ago I started eating black eyed
peas on New Year's day. Nobody else in the house likes them but I love
them. Kind of hard to find here in WA though. They are not commonly eaten.

On Wed, 26 Dec 2007 23:55:14 GMT, "Julie Bove" >
wrote:


>We don't really have any. But a few years ago I started eating black eyed
>peas on New Year's day. Nobody else in the house likes them but I love
>them. Kind of hard to find here in WA though. They are not commonly eaten.
>

You might want to check in the frozen foods sections. I can often find
them there. Plus, you might be able to find them dried, if there is a
store with a bulk foods section near you.

Christine

"Christine Dabney" > wrote in message
...
> On Wed, 26 Dec 2007 23:55:14 GMT, "Julie Bove" >
> wrote:
>
>
>>We don't really have any. But a few years ago I started eating black eyed
>>peas on New Year's day. Nobody else in the house likes them but I love
>>them. Kind of hard to find here in WA though. They are not commonly
>>eaten.
>>
>
> You might want to check in the frozen foods sections. I can often find
> them there. Plus, you might be able to find them dried, if there is a
> store with a bulk foods section near you.

I've found frozen ones. Sometimes that's all I can find. And I think I
have found dried. Might not have been here though. I prefer to buy just a
small quantity since nobody else eats them.

There's a Scandinavian tradition which says that you should have a piece
of herring in your mouth at the stroke of midnight, and that this will
bring good luck for the coming year. Since I don't like to tempt fate,
I've been following this advice for years.

Usually it's pickled herring, with or without sour cream, maybe with a
slice of onion and a sprig of fresh dill, on crackers. I like herring,
so this is an easy one for me. Ice cold vodka is a good partner to this
snack. Cindy, on the other hand, hates herring, so she relies on other
superstitions to survive.

I was taught this ritual by some friends in Miami, FL. We would often
gather at their home for New Year's eve. Just a quiet gathering,
schmoozing, snacking, and watching TV. The quiet ended at midnight,
when all hell broke loose. There are many people in South Florida
(especially those with Latin American heritage) who have another quaint
tradition: firing guns to bring in the new year. Handguns, shotguns,
rifles, you name it. Some of the noises were clearly coming from fully
automatic weapons. Tracers were sometimes visible. It sounded like a
war zone. We would move to inner rooms in the house, away from windows,
and wait for the barrage to die down.

--
Julian Vrieslander

My family is having a large gathering on New Years Day, where we will
be feasting on Prime Rib, etc.

But I'm responsible for dinner on New Years Eve. I'm thinking of
keeping it light, in anticipation of the over abundance of food the
next day.

I suspect it'll be New England Clam Chowder, but am woe to think of
what to put with it???

Myrl Jeffcoat

Myrl Jeffcoat wrote:
> My family is having a large gathering on New Years Day, where we will
> be feasting on Prime Rib, etc.
>
> But I'm responsible for dinner on New Years Eve. I'm thinking of
> keeping it light, in anticipation of the over abundance of food the
> next day.
>
> I suspect it'll be New England Clam Chowder, but am woe to think of
> what to put with it???
>
> Myrl Jeffcoat



For a big meal, steamed lobsters; otherwise bread and cheese, ripe
pears, and a decadent chocolate dessert.

gloria p

Terry wrote:
>
> For my parents in PA it's pork and sauerkraut, because "it brings
> prosperity." Considering we were pretty much dirt-poor, I wonder how
> bad it would have been if we'd *not* had pork & kraut on Jan 1... :-)
>
> In the south, blackeyed peas cooked with hog jowl is the tradition. I
> don't follow that one, in fact we don't have any kind of traditional
> New Year dinner.
>
> Just wondering what other traditions are out there. (Pizza in front
> of the TV whilst watching football?)
>
> Best -- Terry

New Year's Eve is always a buffet of appetiser/hors d'oeuvres sort of
things plus a bottle of something resembling Champagne.
New Year's Day can be anything considered remotely 'festive'. Sometimes
it is pork and sauerkraut, other times it can be smoked fish or smoked
meat, shrimp etc. Whatever's on special that we feel like eating. Nice
glass of plonk and all's well with the world, for one day at least.

Happy New Year to All!

On Wed, 26 Dec 2007 18:47:00 -0700, Arri London >
wrote:


>New Year's Eve is always a buffet of appetiser/hors d'oeuvres sort of
>things plus a bottle of something resembling Champagne.

That's it for me too...I just adore appetizers. What are your
favorites? I am trying to decide what to make for my NYE spread...

So far, Parmesan Cheese Balls from Anne Willan's recipe...
http://wednesdaychef.typepad.com/the...illans_pa.html

I am also thinking of making something with puff pastry and
caramelized onions.... Both the Parmesan cheese balls and this will
go well with champagne/sparkling wine.

Not sure what else yet...

Christine

Christine Dabney wrote:
>
> On Wed, 26 Dec 2007 18:47:00 -0700, Arri London >
> wrote:
>
> >New Year's Eve is always a buffet of appetiser/hors d'oeuvres sort of
> >things plus a bottle of something resembling Champagne.
>
> That's it for me too...I just adore appetizers. What are your
> favorites? I am trying to decide what to make for my NYE spread...

Just depends on the mood. Might make Japanese mochi (rice cakes) this
year. Usually things like herring or smoked fish, stuffed eggs, some
canape or other that I've just read about etc. Not in the mood to fuss
and my mother probably wouldn't eat anything very 'exotic' like stuffed
squid or Jamaican dumpling (fried balls of bread stuffed with salt cod
etc)!

>
> So far, Parmesan Cheese Balls from Anne Willan's recipe...
> http://wednesdaychef.typepad.com/the...illans_pa.html

Her recipes are usually quite good.

>
> I am also thinking of making something with puff pastry and
> caramelized onions.... Both the Parmesan cheese balls and this will
> go well with champagne/sparkling wine.
>
> Not sure what else yet...
>
> Christine

We did find some puff pastry cases; might fill a couple of those with
something interesting.

On Fri 28 Dec 2007 08:29:06a, Arri London told us...

>
>
> Christine Dabney wrote:
>>
>> On Wed, 26 Dec 2007 18:47:00 -0700, Arri London >
>> wrote:
>>
>> >New Year's Eve is always a buffet of appetiser/hors d'oeuvres sort of
>> >things plus a bottle of something resembling Champagne.
>>
>> That's it for me too...I just adore appetizers. What are your
>> favorites? I am trying to decide what to make for my NYE spread...
>
> Just depends on the mood. Might make Japanese mochi (rice cakes) this
> year. Usually things like herring or smoked fish, stuffed eggs, some
> canape or other that I've just read about etc. Not in the mood to fuss
> and my mother probably wouldn't eat anything very 'exotic' like stuffed
> squid or Jamaican dumpling (fried balls of bread stuffed with salt cod
> etc)!

I'm with your mother!

>> So far, Parmesan Cheese Balls from Anne Willan's recipe...
>> http://wednesdaychef.typepad.com/the...2/anne_willans
>> _pa.html
>
> Her recipes are usually quite good.

That sounds good!

>> I am also thinking of making something with puff pastry and
>> caramelized onions.... Both the Parmesan cheese balls and this will
>> go well with champagne/sparkling wine.
>>
>> Not sure what else yet...
>>
>> Christine
>
> We did find some puff pastry cases; might fill a couple of those with
> something interesting.
>



--
Wayne Boatwright

*******************************************
Date: Friday, 12(XII)/28(XXVIII)/07(MMVII)
Countdown till New Years
3dys 2hrs 25mins
*******************************************
Useless Invention: Downhill stairmaster.
*******************************************

Wayne Boatwright wrote:
>
> On Fri 28 Dec 2007 08:29:06a, Arri London told us...
>
> >
> >
> > Christine Dabney wrote:
> >>
> >> On Wed, 26 Dec 2007 18:47:00 -0700, Arri London >
> >> wrote:
> >>
> >> >New Year's Eve is always a buffet of appetiser/hors d'oeuvres sort of
> >> >things plus a bottle of something resembling Champagne.
> >>
> >> That's it for me too...I just adore appetizers. What are your
> >> favorites? I am trying to decide what to make for my NYE spread...
> >
> > Just depends on the mood. Might make Japanese mochi (rice cakes) this
> > year. Usually things like herring or smoked fish, stuffed eggs, some
> > canape or other that I've just read about etc. Not in the mood to fuss
> > and my mother probably wouldn't eat anything very 'exotic' like stuffed
> > squid or Jamaican dumpling (fried balls of bread stuffed with salt cod
> > etc)!
>
> I'm with your mother!

Boring!!! LOL! A New Year festive feast is just the time to try
something new!



>
> >> So far, Parmesan Cheese Balls from Anne Willan's recipe...
> >> http://wednesdaychef.typepad.com/the...2/anne_willans
> >> _pa.html
> >
> > Her recipes are usually quite good.
>
> That sounds good!
>
> >> I am also thinking of making something with puff pastry and
> >> caramelized onions.... Both the Parmesan cheese balls and this will
> >> go well with champagne/sparkling wine.
> >>
> >> Not sure what else yet...
> >>
> >> Christine
> >
> > We did find some puff pastry cases; might fill a couple of those with
> > something interesting.
> >
>

Here is what I am serving, and the recipes. There will also be nuts,
chips, and a vegetable tray. I just hope I can stay awake. =)

The Mushroom Paté is a new recipe (for me), and it sounds too simple,
and a little plain, like I should add something to it. Should I leave it
alone? Add anything?

We had fresh parsley until we had a freeze this week, so now I will have
to buy parsley. Pardon me while I look to the skies and curse the
weather, "Hates you, hates you we does!"

Becca


Cheese Ring
Serves 50-60

2 1/2 lbs sharp cheddar cheese, grated
12 ozs. lean bacon, fried and crumbled
1/2 bunch green onion tops, chopped
1 cup Hellmann's mayonnaise
1 1/2 tsps. cayenne pepper (season to taste)
a few drops of Worcestershire sauce
1 cup chopped, roasted pecans
2/3 cup raspberry chipotle sauce

Allow cheese to soften and combine all ingredients, except chipotle
sauce; blend well. Press cheese mixture firmly into a lightly sprayed
six-cup ring mold. Refrigerate until firm. Unmold onto serving tray and
garnish with fresh fruit. Place a small bowl in center of mold and spoon
in chipotle sauce. Serve with assorted crackers. Note: This recipe can
be broken up into smaller molds. Serve one and freeze the others.


Artichoke Toast
About 40 pieces

6-oz. jar marinated artichoke hearts, chopped
1 cup mayonnaise
6 ozs. grated fresh Parmesan cheese
1/2 cup green onion tops, chopped
Dash hot sauce, to taste
Cayenne pepper, to taste
1 pkg. cocktail-size sour dough bread or baguette slices

Mix all ingredients together, blending well. Spread liberally on bread
rounds. (Can be placed on cookie sheets and frozen at this point.) Place
desired amount of toasts on cookie sheet and bake in 375-degree oven for
10-15 minutes, until bread is crisp and topping is hot and bubbly.


Mushroom Paté
Serves 25-35

1/2 lb fresh, chopped mushrooms
2 Tbsps. butter
8-oz. pkg. cream cheese

Sauté mushrooms in butter until liquid has evaporated. Process all
ingredients until smooth. Place in a pretty glass bowl, shaping into a
dome; refrigerate, covered, for at least 4 hours before serving. Serve
with toast points or Melba toast.


Salmon Tray

1 large smoked salmon, sliced thin
1 purple onion, thinly sliced into rings
1 small jar capers
8-oz. pkg. cream cheese
2 lemons, cut into wedges
1 bag mini bagels

Place salmon on a large tray, garnish with lemon wedges. Serve with
onion, capers and cream cheese. Place bagels on a tray and let guests
serve themselves.


Crawfish and Gouda in Pastry Shells
Makes 36-40 shells

1/2 stick butter
1 lb. crawfish tails (you can substitute shrimp)
1/2 cup chopped green onion tops
1/2 cup chopped, fresh parsley
2 Tbsps minced garlic
1/2 cup dry vermouth
1-2 Tbsps Creole seasoning
1/2 cup half-and-half
3-4 Tbsps Parmesan cheese
1/2 lb. Gouda cheese, cut in small pieces
Pastry shells

Melt butter in large skillet; add next four ingredients and sauté about
5 minutes. Stir in vermouth and Creole seasoning. Simmer about 2 minutes
and add cream and Parmesan cheese. Cook until almost all liquid is
consumed; fold in cut-up Gouda and let cool. Serve hot in a chafer,
alongside a bowl of pastry shells.

On Fri, 28 Dec 2007 11:07:51 -0600, Becca >
wrote:

>The Mushroom Paté is a new recipe (for me), and it sounds too simple,
>and a little plain, like I should add something to it. Should I leave it
>alone? Add anything?

If I was making this recipe, I'd cut that cream cheese package in half
and add a couple of drops of Lea & Perrins, a little salt and some
thyme wouldn't hurt either. If I still wasn't happy, I'd add some
chopped shallot or onion.

Mushroom Paté
Serves 25-35

1/2 lb fresh, chopped mushrooms
2 Tbsps. butter
8-oz. pkg. cream cheese

Sauté mushrooms in butter until liquid has evaporated. Process all
ingredients until smooth. Place in a pretty glass bowl, shaping into a
dome; refrigerate, covered, for at least 4 hours before serving. Serve
with toast points or Melba toast.


*I think a better choice would be to find a mushroom pate recipe that
doesn't rely on cream cheese.

--
See return address to reply by email
remove the smiley face first

<sf> wrote in message
> If I was making this recipe, I'd cut that cream cheese package in half
> and add a couple of drops of Lea & Perrins, a little salt and some
> thyme wouldn't hurt either. If I still wasn't happy, I'd add some
> chopped shallot or onion.
>
> Mushroom Paté
> Serves 25-35
>
> 1/2 lb fresh, chopped mushrooms
> 2 Tbsps. butter
> 8-oz. pkg. cream cheese
>
> Sauté mushrooms in butter until liquid has evaporated. Process all
> ingredients until smooth. Place in a pretty glass bowl, shaping into a
> dome; refrigerate, covered, for at least 4 hours before serving. Serve
> with toast points or Melba toast.
>
>
> *I think a better choice would be to find a mushroom pate recipe that
> doesn't rely on cream cheese.

I made some for Christmas. No cream cheese though, I used Asiago and added
onions and garlic. Made a nice spread for garlic toast.

sf wrote:
> On Fri, 28 Dec 2007 11:07:51 -0600, Becca >
> wrote:
>
>> The Mushroom Paté is a new recipe (for me), and it sounds too simple,
>> and a little plain, like I should add something to it. Should I leave it
>> alone? Add anything?
>
> If I was making this recipe, I'd cut that cream cheese package in half
> and add a couple of drops of Lea & Perrins, a little salt and some
> thyme wouldn't hurt either. If I still wasn't happy, I'd add some
> chopped shallot or onion.
>
> Mushroom Paté
> Serves 25-35
>
> 1/2 lb fresh, chopped mushrooms
> 2 Tbsps. butter
> 8-oz. pkg. cream cheese
>
> Sauté mushrooms in butter until liquid has evaporated. Process all
> ingredients until smooth. Place in a pretty glass bowl, shaping into a
> dome; refrigerate, covered, for at least 4 hours before serving. Serve
> with toast points or Melba toast.
>
>
> *I think a better choice would be to find a mushroom pate recipe that
> doesn't rely on cream cheese.

Thanks for your suggestions, I will give it a try (the Lea & Perrins,
salt, maybe some thyme and/or chopped shallot or onions).

Becca

On Dec 27, 7:03�am, "Michael \"Dog3\"" > wrote:
> Christine Dabney > dropped m:in rec.food.cooking
>
>
>
>
>
> > On Wed, 26 Dec 2007 18:47:00 -0700, Arri London >
> > wrote:
>
> >>New Year's Eve is always a buffet of appetiser/hors d'oeuvres sort of
> >>things plus a bottle of something resembling Champagne.
>
> > That's it for me too...I just adore appetizers. � �What are your
> > favorites? I am trying to decide what to make for my NYE spread...
>
> > So far, Parmesan Cheese Balls from Anne Willan's recipe... �
> >http://wednesdaychef.typepad.com/the...12/anne_willan
> > s_pa.html
>
> > I am also thinking of making something with puff pastry and
> > caramelized onions.... �Both the Parmesan cheese balls and this will
> > go well with champagne/sparkling wine.
>
> > Not sure what else yet...
>
> > Christine
>
> Steven informed me last night he wasn't in the mood for the usual steak
> and lobster for NYE this year. I asked him what he wanted. He shruged and
> said he didn't know. �Hmmm... that puts me in a quandry. �I'm wondering
> if a snacky NYE might be just the ticket. I'll have to see.
>
> Michael
>
> --
> "But can one still make resolutions when one is over forty? �I live
> according to twenty-year-old habits."
> � � � � � � � � � � � � � � � � � � � � � � � � � � � � �~Andre Gide
>
> To email - michael at lonergan dot us dot com- Hide quoted text -
>
> - Show quoted text -

Roast fresh ham Michael, mashed potatoes, gravy.... yummy. nothing
better than fresh ham.

Rosie

On Dec 27, 1:59�pm, "Michael \"Dog3\"" > wrote:
> rosie > dropped :
> in rec.food.cooking
>
>
>
> > Roast fresh ham Michael, mashed potatoes, gravy.... yummy. nothing
> > better than fresh ham.
>
> > Rosie
>
> I'm about hammed out for the year and the same with turkey. �Steven is
> Jewish so ham is sort of not the ticket. �He will eat a piece now and then
> but not often and then just a bite. �He's polite like that when dining at
> other people's homes.
>
> Michael
>
> --
> "But can one still make resolutions when one is over forty? �I live
> according to twenty-year-old habits."
> � � � � � � � � � � � � � � � � � � � � � � � � � � � � �~Andre Gide
>
> To email - michael at lonergan dot us dot com

No No, not ham, fresh ham, it is a cut of pork, roasted in oven, pork
roast. crusty on the outside and so on...

On Thu, 27 Dec 2007 13:12:27 -0800 (PST), rosie >
wrote:


>No No, not ham, fresh ham, it is a cut of pork, roasted in oven, pork
>roast. crusty on the outside and so on...

Anything pork isn't allowed. No matter if it is fresh, or cured.

Christine

Michael \"Dog3\" wrote:
>
> Christine Dabney > dropped this
> : in rec.food.cooking
>
> > On Wed, 26 Dec 2007 18:47:00 -0700, Arri London >
> > wrote:
> >
> >
> >>New Year's Eve is always a buffet of appetiser/hors d'oeuvres sort of
> >>things plus a bottle of something resembling Champagne.
> >
> > That's it for me too...I just adore appetizers. What are your
> > favorites? I am trying to decide what to make for my NYE spread...
> >
> > So far, Parmesan Cheese Balls from Anne Willan's recipe...
> > http://wednesdaychef.typepad.com/the...12/anne_willan
> > s_pa.html
> >
> > I am also thinking of making something with puff pastry and
> > caramelized onions.... Both the Parmesan cheese balls and this will
> > go well with champagne/sparkling wine.
> >
> > Not sure what else yet...
> >
> > Christine
>
> Steven informed me last night he wasn't in the mood for the usual steak
> and lobster for NYE this year. I asked him what he wanted. He shruged and
> said he didn't know. Hmmm... that puts me in a quandry. I'm wondering
> if a snacky NYE might be just the ticket. I'll have to see.
>
> Michael
>

My father always preferred a snacky layout to anything more formal. I
will eat some smoked salmon in his honour; always one of his favourites.
If we could have got Dutch smoked eel around here that would have been
included.

On Fri, 28 Dec 2007 08:31:02 -0700, Arri London >
wrote:

>I will eat some smoked salmon in his honour;

Yum! Have some for me too.... or maybe I'll go whole hog and buy some
for myself. LOL

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On Fri, 28 Dec 2007 16:00:11 GMT, "Michael \"Dog3\""
> wrote:

>I'm thinking
>also some nice crackers and a couple of spreads to smear on them.

Will you make those spreads or buy them?

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In article >,
Terry > wrote:

> Just wondering what other traditions are out there.
> Best -- Terry

Alka Seltzer?
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Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

"Terry" > wrote in message
...
> For my parents in PA it's pork and sauerkraut, because "it brings
> prosperity." Considering we were pretty much dirt-poor, I wonder how
> bad it would have been if we'd *not* had pork & kraut on Jan 1... :-)
>
> In the south, blackeyed peas cooked with hog jowl is the tradition. I
> don't follow that one, in fact we don't have any kind of traditional
> New Year dinner.
>
> Just wondering what other traditions are out there. (Pizza in front
> of the TV whilst watching football?)

My ex's family always did the pork and sauerkraut, along with stewed
tomatoes and mashed potatoes. In my family, though, it was fried cabbage
and corned beef.

Lisa Ann

On Wed, 26 Dec 2007 13:49:21 GMT, "Michael \"Dog3\""
> wrote:

>> Just wondering what other traditions are out there. (Pizza in front
>> of the TV whilst watching football?)
>
>Football? What's football <BEG>
>
>Michael

Apparently it is a "sport" that is played between two teams of
marginally-sane men who are attempting to move a pumpkin from one end
of a cow pasture to another. Getting the pumpkin to the opposite end
of the field is called a 'home run'... I think... :-)

Best -- Terry
Apologies to Andy Griffith, "What it was, was football"...

Oh pshaw, on Wed 26 Dec 2007 08:32:30a, Terry meant to say...

> On Wed, 26 Dec 2007 13:49:21 GMT, "Michael \"Dog3\""
> > wrote:
>
>>> Just wondering what other traditions are out there. (Pizza in front
>>> of the TV whilst watching football?)
>>
>>Football? What's football <BEG>
>>
>>Michael
>
> Apparently it is a "sport" that is played between two teams of
> marginally-sane men who are attempting to move a pumpkin from one end
> of a cow pasture to another. Getting the pumpkin to the opposite end
> of the field is called a 'home run'... I think... :-)
>
> Best -- Terry
> Apologies to Andy Griffith, "What it was, was football"...
>

I have an old 45 rpm recording of that. Quite funny!

--
Wayne Boatwright

*******************************************
I made it foolproof. They are making
better fools!

On Wed, 26 Dec 2007 09:32:30 -0600, Terry >
wrote:

>On Wed, 26 Dec 2007 13:49:21 GMT, "Michael \"Dog3\""
> wrote:
>
>>> Just wondering what other traditions are out there. (Pizza in front
>>> of the TV whilst watching football?)
>>
>>Football? What's football <BEG>
>>
>>Michael
>
>Apparently it is a "sport" that is played between two teams of
>marginally-sane men who are attempting to move a pumpkin from one end
>of a cow pasture to another. Getting the pumpkin to the opposite end
>of the field is called a 'home run'... I think... :-)
>
>Best -- Terry
>Apologies to Andy Griffith, "What it was, was football"...


Andy Griffith's "What it Was Was Football." I was always reminded of
it when I went to football games at UNC. UNC is also Andy's alma
mater.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Wed, 26 Dec 2007 09:32:30 -0600, Terry >
wrote:

>On Wed, 26 Dec 2007 13:49:21 GMT, "Michael \"Dog3\""
> wrote:
>
>>> Just wondering what other traditions are out there. (Pizza in front
>>> of the TV whilst watching football?)
>>
>>Football? What's football <BEG>
>>
>>Michael
>
>Apparently it is a "sport" that is played between two teams of
>marginally-sane men who are attempting to move a pumpkin from one end
>of a cow pasture to another. Getting the pumpkin to the opposite end
>of the field is called a 'home run'... I think... :-)
>
>Best -- Terry
>Apologies to Andy Griffith, "What it was, was football"...

'then one man bends over and bites the other man in the ass and then
there's the god-damnedest fight you ever saw' - somebody other than
andy griffith

your pal,
blake

Terry wrote:

> On Wed, 26 Dec 2007 13:49:21 GMT, "Michael \"Dog3\""
> > wrote:
>
>>> Just wondering what other traditions are out there. (Pizza in front
>>> of the TV whilst watching football?)
>>
>>Football? What's football <BEG>
>>
>>Michael
>
> Apparently it is a "sport" that is played between two teams of
> marginally-sane men who are attempting to move a pumpkin from one end
> of a cow pasture to another. Getting the pumpkin to the opposite end
> of the field is called a 'home run'... I think... :-)
>
> Best -- Terry
> Apologies to Andy Griffith, "What it was, was football"...

"...so I grabbed my head!" - Cosby


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