Celebrate The New Year

A Brand New Year!

Can't Believe It's Almost Here...

It's Time To Dance And Sing!

Baby New Year
Mary Englebreit


And to give thanks to the Lord

for so many things!

New Year's  Day Supper Menu


Supper # 1
Roast Shoulder Of 

Pork With Apples

And Onions

A 4 to 5 lbs boned, tied

shoulder of pork

Thyme, ground coriander

6 to 8 medium onions, peeled

8 cooking apples, cored

1/2 cup raisins

1/4 cup chopped walnuts

8 Tablespoons sugar

8 Tablespoons butter

1/2 cup melted butter mixed with

3 Tablespoons sugar

Salt, freshly ground pepper

1 cup heavy cream

Run the shoulder well with a little

thyme and ground coriander. 

Arrange on a rack in a roasting pan

and roast in a 325 oven, allowing

about 25 minutes per pound, until

the internal temperature reaches

165. After about 11/4 hours, add

the onions to the pan. Baste with

the pan juices and cook until

tender but not mushy.

Meanwhile, remove a center band

of skin from the cored apples.

Stuff the cores with the mixed

raisins, nuts, sugar and butter.

Put them in a baking dish, add 1/2 cup

of water and bake in the oven with 

the pork until they are just tender,

basting occasionally with the 

butter-sugar mixture.

Salt and pepper the pork well

and remove it from the oven when

it reaches 165.  Allow to rest on a 

hot platter for 10 minutes before

carving. Drain the onions and

arrange them around the meat.

Serve the apples separately.

Skim the excess fat from the juices

in the roasting pan and combine

the juices and cream.

Bring to boiling point and

cook down for several minutes.

Season to taste and serve with pork.

This coriander-flavored pork is

wonderful cold. Serve with Vegetable

Vinaigrette and French bread. 
 From the book, 

"How To Eat Better For Less Money"

By James Beard and Sam Aaron

Culinary Master

James Beard

1903-1985

New Year's Supper #2

Pennsylvania Dutch

Baked Ham With Potato Salad

1 ham (10 lbs.)

Whole cloves

1 cup firmly packed brown sugar

1/4 cup flour

1 teaspoon dry mustard

1/4 cup maple syrup

3 Tablespoons water in which ham

has been cooked

Wash ham and cover with boiling water

and let cook on top of the stove for 4 hours.

Let ham stand in liquid overnight.

(In the refrigerator)

Next day remove the fatty rind, make gashes

across the surface of the ham, and

stick in the whole cloves.

Mix sugar, flour, and mustard

with syrup and water. Spread

over the ham; place in roasting pan.

Bake uncovered at 400 for 45, until

glazed and thoroughly heated.

Makes 10-12 servings.

Dutch Country Potato Salad

8 medium potatoes

1 stalk celery, diced

2 hard-cooked eggs, sliced

1 onion, minced

4 slices bacon, diced

2 eggs beaten

1cup sugar

11/2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon dry mustard

1/2 cup  (apple) cider vinegar

1/2 cup water

1 tablespoon minced parsley

Scrub and cook potatoes in their jackets.

When tender, peel and dice.

Add the celery, hard-cooked eggs, and onion;

toss lightly.

Fry bacon in skillet until crisp and brown.

(Remove from skillet. When cool enough to handle,

chop bacon and add to potato-celery mix.

To the beaten eggs, add sugar, salt, pepper,

mustard, and a mixture of vinegar and water;

mix well.   Working quickly, pour egg mixture into the

hot bacon fat in skillet and stir (over medium heat) 
until mixture thickens (about 10 minutes)

(Remove from heat.  Allow dressing to cool down a bit), then

Pour over the potato mixture and toss lightly to mix thoroughly.

Chill several hours before serving.

Garnish with minced parsley

Makes 6 to 8 servings
Recipes from the

 "Pennsylvania Dutch Cook Book"

Culinary Art Books

Gettysburg, Pennsylvania

 But What's Ham Without Pineapple?

Especially For Dessert!
 

Pamela's Pineapple Upside Down Cake

1 cup butter

1 cup dark brown sugar

1 20-ounce can of  pineapple slices, 
reserving juice or syrup

 Maraschino cherries

1 cup white sugar

2 eggs

1 Teaspoon of vanilla or lemon extract

2 cups all-purpose flour

2 Teaspoons baking powder

1/4 Teaspoon salt

Preheat oven to 350.  Melt 1/3 cup of butter in a skillet and remove from heat.

Add brown sugar to melted butter until blended and pour into the bottom

 of a slightly greased 13 x 9 inch rectangular cake pan.

Arrange pineapple slices on top of brown sugar-butter mixture and place a

cherry in the center of each ring.

In a large mixing bowl, beat white sugar with remaining butter 

until light and fluffy.  Add eggs, one at a time, and beat well. 
Add vanilla or lemon extract.
 (Or freshly grated zest and juice from a lemon if available)

In another mixing bowl, combine flour, baking powder, and salt.

Blend into creamed mixture alternatively 
with 1 cup reserved pineapple

juice or syrup diluted with enough water to equal 1 cup.

  Mix well and carefully pour cake batter 
over pineapple slices in pan.

Bake for 35 minutes or until cake springs back when touched.

Let stand for about five or six minutes then invert
 onto serving plate.

Serve cake with whipped cream

"Learn from yesterday,
 live for today, 
hope for tomorrow." 

- Albert Einstein

"Pray often...for prayer is a shield to the soul."
-John Bunyan

Happy 2015 Everyone!

May God Richly Bless Your Life

In The Coming Year!