New Year's  made easy with the recipes below. Delicious Appetizers for your New Years Celebration The Best Potato Skins 3 Idaho baking potatoes Vegetable oil 3 or 4 tbsp. olive oil 1 to 2 cloves garlic, minced Salt, pepper, paprika or cayenne to taste 2 tbsp. grated Parmesan cheese 1 to 2 tbsp. minced parsley Wash and scrub potatoes; pat dry. Rub potato skins with oil. Bake in a 425 degree oven for 1-1/2 hours or until done. Remove potatoes from oven; cool. Cut in half and carefully scoop out centers, leaving about 1/4 to 1/2-inch layer of cooked potato. Cut each half potato skin into 3 lengthwise wedges. Place on baking sheet; brush insides of potatoes generously with olive oil. Sprinkle with garlic, seasonings, cheese and parsley. Return to oven and bake for 20 to 25 minutes until crisp and lightly browned. Makes 18 pieces. Sopaipillas 4 cups all-purpose flour 1 tbsp. baking powder 2 tsp. salt 1/4 cup shortening 1 1/3 cups milk or water Vegetable oil Mix flour, baking powder and salt in a mixing bowl. Cut in shortening; add milk and mix to make soft dough. Knead until smooth, S minutes. Cover and let rest for 30 minutes. Divide into 4 portions; keep covered except when rolling out. Roll each portion 1/8-inch thick, cut into nine 4 x 2-inch pieces. Cover while rolling and cutting remaining dough. Heat 1-inch of oil in a heavy fry pan or deep fat fryer (375 degrees). Fry 1 or 2 at a time, turning once, until brown and puffy, 4 to 5 minutes. Drain. Makes about 3 dozen. Pompeii Toast French-style bread cut 1-in. slices 1/2 cup Pompeian extra virgin olive oil 1 tbs. Pompeian red wine vinegar 1 tsp. crushed garlic 1 tsp. basil 6 Italian plum tomatoes, finely chopped and lightly salted Parmesan cheese Place sliced bread on a shallow baking pan. Combine all ingredients except tomatoes and brush the olive oil mixture on both sides of the bread. Broil lightly on both sides. Cover each slice of bread with chopped tomato and sprinkle with Parmesan cheese. Broil lightly. Serve immediately. Yields: 24 servings Lemon Pepper Mushrooms 8 1g. mushrooms 1 tbs. chopped chives 2 tbs. lemon juice 1 tbs. mayonnaise 1/2 tsp. lemon pepper Select large, firm mushrooms and wipe with a damp cloth. Remove stems, discard lower half and chop upper half of the stems finely. In a bowl combine the remaining ingredients. Stuff mushrooms with the mixture. Bake in a shallow pan 8 - 10 minutes at 450 degrees. Serve immediately. Yields: 8 servings Corn Chips With Sweet Salsa 6 corn tortillas Salt (optional) Preheat oven to 350 degrees. Cut tortillas into sixteenths. Place on baking sheet. If salting, spray chips lightly with cooking spray and sprinkle with salt. Bake for 20 - 25 minutes. Yield: 96 chips Salsa: 2 1g. ripe tomatoes 2 tsp. chili peppers, finely chopped 3 tbs. scallions, finely chopped 1/4 tsp. ground coriander 2 tbs. granulated sugar Blend all ingredients in a food processor. Chill or serve immediately. Yield: 2 cups Garlic Topped Tomatoes 4 lg. tomatoes (about 2 lbs.) 2 tbs. olive oil 1/4-cup soft bread crumbs 1/4 cup chopped fresh parsley 2 tsp. minced garlic 1/2 tsp. salt 1/8 tsp. ground black pepper Use fully ripened tomatoes. Preheat oven to 375 degrees. Cut tomatoes in half crosswise. Gently scoop out juice and seeds using the tip of a pointed teaspoon or knife. Arrange tomato halves; cut side up, in an oiled baking pan and drizzle with olive oil. Bake until partially cooked, about 10 minutes. In a small bowl combine bread crumbs, parsley, garlic, salt and black pepper. Sprinkle about tbs. of this mixture over each tomato half. Bake until tomatoes are softened and topping is golden, about 10 minutes. Yields: 4 - 8 servings Sherry Cheese Ball 3 cups (about 12 oz.) shredded sharp cheddar cheese 1 package (8 oz.) cream cheese, softened 2 tbs. dry sherry 1 tsp. Dijon mustard 3 drops bottled hot pepper sauce 1/4 cup chopped, shelled California pistachios Crackers or vegetable slices Combine cheeses, sherry, mustard and hot pepper sauce in mixer bowl; beat until thoroughly combined. Chill, about 30 minutes or until firm enough to handle. Form into ball; roll in pistachios. Serve with crackers or vegetables. Yields: 12 servings Mexican Potato Skins 6 medium russet potatoes 1/2 lb. ground beef 4 oz. taco sauce 4 oz. cheddar cheese 4 oz. sour cream Bake potatoes. Cool and quarter. Scoop out potato and place skin side down on a non- stick pan. Brown ground beef until brown, mix in 4 oz. of taco sauce. Scoop seasoned beef onto each potato skin. Grate 4 oz. cheddar cheese, sprinkle onto skins. Bake at 350 degrees for 15 minutes. Garnish with sour cream. Yields: 6 servings Guacamole 1-1/2 cups mashed ripe avocados 2 tbsp. minced onion 1 tbsp. lemon juice 1 to 2 tbsp. finely chopped green chili pepper 1/4 tsp. salt 1/2 tsp. Worcestershire sauce 4 drops Tabasco sauce 1 clove garlic, minced 1 large ripe tomato, peeled, seeded and chopped Combine avocado, onion, lemon juice, chili peppers, salt, Worcestershire, Tabasco sauce and garlic. Cook tomato in a dry skillet until moisture is absorbed and tomato pieces turn light brown; cool before adding to avocado mixture. Makes 1-4 cups. Millionaire Stuff Shimp 1 doz unpeeled jumbo fresh shimp 6 cups water 1 medium onion, finely chopped 1/2 medium size green pepper, finely chopped 1/2 cup finely chopped celery 1/2 cup butter or margarine, melted & divided 1 lb fresh lump crabmeat, drained 1 lge egg, lightly beaten 3/4 cup crushed saltine crackers 1/2 cup mayonnaise 1 Tsp prepared mustard 2 tsp Worcestershire sauce 1/8 tsp ground red pepper Paprika Peel & devine shimp, leaving tail intact; cut a slit almost through back of shimp, using a paring knife. Open shimp, & flatten. Bring water to boil. Add shimp; cook 1 min. Drain; place in a shallow pan. Cook onion, green pepper & celery in 1/4 cup butter in a skillet, stirring often until tender. Combine crabmeat & next 6 ingredients in a bowl, stirring gently. Stir in vegetble mixture. top each shimp with 3 Tsp crabmeat mixture; sprinkle with paprika. Drizzle 1/4 cup butter over top. Bake, uncovered, at 350* for 20 mins. Broil 5 1/2 inches from heat(with electric oven door partially opened) 6 mins, basting twice with pan drippings. Yld: 4 servings Praline-Iced Brownies 1 cup margarine or butter (2 sticks) 4 1-ounce squares unsweetened chocolate 4 1-ounce squares semisweet chocolate 2 1/4 cups sugar 6 large eggs 2 teaspoons vanilla extract 1/2 teaspoon salt 1 1/4 cups all-purpose flour Praline Topping (Below) 1/2 cup pecans, toasted and coarsely chopped 1. Preheat oven to 350 degrees F. Line 13" by 9" metal baking pan with foil; grease foil. 2. In heavy 3-quart saucepan over low heat, melt margarine or butter and chocolates, stirring frequently. Remove saucepan from heat. With wire whisk, beat in sugar, then eggs, until well blended. Stir in vanilla, salt, then flour just until blended. Spread batter evenly in pan. 3. Bake 35 minutes (toothpick inserted in brownies will not come out clean). Cool brownies in pan on wire rack. If not using brownies within 1 day, cover cooled brownies with foil and refrigerate or freeze for longer storage. 4. Prepare Praline Topping. With metal spatula, spread topping over room-temperature brownies; sprinkle with pecans. Cut brownies lengthwise into 8 strips, then cut each strip crosswise into 8 pieces. PRALINE TOPPING: In 2-quart saucepan over medium-low heat, heat 5 tablespoons margarine or butter and 1/3 cup packed light brown sugar, until mixture melts and bubbles, about 5 minutes. Remove saucepan from heat. With wire whisk, beat in 3 tablespoons bourbon (or, in place of bourbon, substitute 1 tablespoon vanilla extract and 2 tablespoons water), then 2 cups confectioners' sugar until mixture is smooth. Ambrosia Layer Cake Orange Filling (Below) 2 1/2 cups cake flour (not self-rising) 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups sugar 3/4 cup margarine or butter (1 1/2 sticks), softened 2 teaspoons vanilla extract 3 large eggs 1 cup buttermilk (See Note) Fluffy White Frosting (Below) 1 cup flaked coconut Orange-peel curls for garnish 1. Prepare Orange Filling. Refrigerate until cold, about 2 hours. 2. Meanwhile, preheat oven to 350 degrees F. Grease and flour 13" by 9" metal baking pan. 3. In medium bowl, combine flour, baking powder, baking soda, and salt. 4. In large bowl, with mixer at low speed, beat sugar and margarine or butter just until blended. Increase speed to high; beat until light and fluffy, 5 minutes, scraping bowl often with rubber spatula. Reduce speed to low; add vanilla extract and eggs, one at a time, until blended. Alternately add flour mixture and buttermilk, ending with flour, until batter is well mixed, occasionally scraping bowl. 5. Spread batter in pan. Bake 35 to 40 minutes until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. With spatula, loosen cake from edges of pan. Invert cake onto wire rack to cool completely. 6. Prepare Fluffy White Frosting. 7. To assemble cake, use a serrated knife to cut cake horizontally in half. To remove top cake layer, carefully place cookie sheet in between cut layers and lift off top layer. With metal spatula, spread cooled Orange Filling on bottom layer. Carefully transfer top layer of cake onto bottom layer by gently sliding cake onto filling. 8. Frost top and sides of cake with Fluffy White Frosting. Sprinkle with coconut. Garnish with orange-peel curls. Note: Or, instead of buttermilk, in 1-cup glass measuring cup, place 1 tablespoon lemon juice, then add enough milk to equal 1 cup. Let mixture stand until thickened, about 5 minutes. ORANGE FILLING: From 4 large oranges, grate 1 tablespoon peel and squeeze 1 1/3 cups juice. From 1 lemon, squeeze 1 tablespoon juice. In heavy 3-quart saucepan, mix orange peel, orange juice, lemon juice, 1 cup sugar, and 3 tablespoons cornstarch until blended. Add 1/2 cup margarine or butter (1 stick) and cook over medium heat until mixture boils; boil 1 minute. In small bowl, beat 6 large egg yolks slightly. Into yolks, beat a small amount of orange mixture; pour egg mixture back into orange mixture in saucepan. Reduce heat to low; cook, stirring constantly, until mixture is very thick, about 3 minutes. Pour filling into medium bowl; cover surface with plastic wrap to prevent skin from forming. Refrigerate until well chilled. FLUFFY WHITE FROSTING: In top of double boiler, over simmering water, with handheld mixer at high speed, beat 2 large egg whites, 1 cup sugar, 1/4 cup water, 2 teaspoons lemon juice, 1 teaspoon light corn syrup, and 1/4 teaspoon cream of tartar until soft peaks form, about 7 to 10 minutes. Remove double-boiler top from double-boiler bottom; continue beating at high speed until stiff peaks form, about 7 to 10 minutes. Pina Colada Jell-O Cocktail 1 - 2 Cup size Package of Island Pineapple Jell-O 1 - Small can (8 oz.) of Pineapple Chunks 1 Cup of Boiling Water 1/2 Cup Coco Lopez 1/2 Cup of Rum Fresh Whipped Cream flavored with Coco Lopez Dissolve Jell-O in boiling water, let cool a bit & add cold water first, then Coco Lopez and Rum. Prepare glasses with a few Pineapple Chunks and add Jell-O mixture on top. Let set in refrigerator till firm. Add dollop of flavored whipped cream and garnish with another Pineapple chunk. Scotch Snow Cake 1 pound arrowroot 1/2 pound white sugar 1/2 pound butter 6 egg whites Almonds, vanilla or lemon extract Beat the butter to a cream; stir in the sugar and arrowroot gradually, at the same time beating the mixture. Whisssk the whites of the eggs to a stiff froth, add them to the other ingredients and beat well for 20 minutes. Put in whichever of the above flavorings may be preferred; pour into cake into a greased tube pan and bake in a 350 degrees oven for 1 to 1 1/2 hours. Cover with vanilla frosting.   Back to my Recipe Index