Main Dish                         New Year Recipes Index
 
Miniature Chicken Drumsticks"

Nice Hors d'oeuvre
3 lbs chicken wings
6 tbsp butter or margarine
1 cup finely crushed Ritz crackers
2 tbsp Sesame seeds (optional)
1 tsp. paprika
1/2 tsp onion salt
1/2 tsp salt
cut chicken wings, at joints, into 3 parts. Discard tips
melt butter and set aside mix remaining ingredients together
dip chicken into melted butter/margarine roll in crushed cracker crumbs place on cookie sheeet and bake at 350 degrees till tender about 40 mins or to your liking

Ham Balls

l lb. ground ham
1 1/2 lbs. ground lean pork
2 eggs
1 cup milk
1 cup cracker crumbs

Mix together & form into 20 balls.
1/2 cup vinegar
1/2 cup water
1 1/2 cups brown sugar, packed
1 T. ground mustard

Mix together & pour over meatballs.  Bake in a large oven-proof casserole dish for 2 hours at 325 degrees.  Serve with sour cream sauce.

Sour Cream Sauce:
1 cup sour cream
1 cup Cool Whip
3 T. horseradish

Roast Lamb Loin Persillade

A persillade is a mixture of chopped parsley - persil in French - and garlic that is added to dishes as a flavoring or garnish.

1/4 cup plus 2 tablespoons packed fresh parsley leaves, chopped (wash and dry before chopping)
3 tablespoons extra-virgin olive oil
2 garlic cloves, minces, plus 1 teaspoon chopped garlic
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
1 boneless lamb loin (one side only; about 1 1/2 pounds), rolled and tied by butcher
1/2 teaspoon fresh lemon juice

In a blender pure 2 tablespoons parsley, oil, 1 teaspoon chopped garlic, zest, and salt until parsley is finely chopped. Sauce may be make 1 day ahead and chilled, covered.

Preheat oven to 425F.

Untie and unroll lamb. Season inside of lamb with salt and pepper and sprinkle with remaining parsley and minced garlic. Reroll lamb and retie with kitchen string. Season outside of lamb with salt and pepper. Put lamb on a rack in a roasting pan and roast in middle of oven 30 to 40 minutes, or until a meat thermometer registers 125F. for medium-rare or 130F. for medium. Transfer lamb to a cutting board and let stand 10 minutes.

In a small saucepan heat sauce over moderate heat until hot and just before serving stir in lemon juice. Slice lamb about 1/2 inch thick.

Divide sauce between 2 plates and top with lamb.
Mix together and serve as dipping sauce.

Baked Oysters in Jackets with Bacon Cognac Butter

For Cognac butter
1 1/2 slices lean bacon (about 1 ounce), chopped fine
1 tablespoon minces shallot
1 1/2 tablespoons Cognac
2 tablespoons unsalted butter, softened
1 1/2 teaspoons minced fresh flat-leafed parsley leaves (wash and dry before chopping)
6 spinach leaves, tough stems discarded, washed
6 oysters on the half shell
coarse sea or coarse salt for filling roasting pan and plates

Prepare butter:
In a heavy skillet cook bacon over moderate heat, stirring occasionally, until golden and add shallot. Cook mixture, stirring, until shallot is softened. Stir in Cognac and cool mixture to room temperature. In a small bowl stir together bacon mixture, butter, and parsley. Butter may be prepared 3 days ahead formed into a 3-inch-long log, and chilled, wrapped well in plastic wrap.

Preheat oven to 425F.

In a steamer set over 1/2 inch simmering water steam spinach, covered, until just wilted, about 1 minute. Gently rinse spinach under cold water to stop cooking and pat each leaf dry.

Loosen each oyster from shell with a small knife if necessary and wrap in a spinach leaf. Return oysters to shells and top with butter. In a small roasting pan spread coarse salt 1/4 inch deep and nestle shells in salt to keep them level. Oysters may be prepared up to this point 8 hours ahead and chilled, covered. Bake oysters in middle of oven until plump and butter is sizzling, about 10 minutes.

Spread coarse salt 1/4 inch deep on each of 2 plates and nestle oysters in salt.

 

New Year Recipes Index