I will share you some great New Year’ s Day Dinner appetizers and some main dishes, easy to prepare, delightful and with a great look. I have focused especially on the first part of the menu, because it may include a various foods and tastes. So, it’s all about Misterious tomatoes, Hot ‘n’ Spicy Chicken Drummies, Salmon Appetizer Pie, Tomato-Topped Onion Bread Wedges and Amber Glow.
1.Hot ‘n’ Spicy Chicken Drummies
Makes 24 servings
1 cup red pepper sauce
1 teaspoon garlic salt
24 chicken drumsticks
2 tablespoons margarine or butter
1 cup Original Bisquick®
3/4 teaspoon onion salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
Blue cheese dressing, if desired
1. Mix pepper sauce and garlic salt. Pour over chicken in shallow glass or plastic dish. Cover and refrigerate at least 4 hours but no longer than 24 hours.
2. Heat oven to 450°. Melt margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, in oven. Mix Bisquick, onion salt, pepper and red pepper. Remove chicken from sauce; discard sauce. Dip chicken in Bisquick to coat. Place in single layer in pan.
3. Bake 25 minutes; turn. Bake 20 to 25 minutes longer or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with dressing.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
TIPS: Cool down with a side of blue cheese dressing, or try drummies with a bowl of sour cream, plain yogurt, or ranch dressing. Wild about wings? Substitute 12 chicken wings (about 2 pounds) for the drummettes.
Makes 16 servings
Add color to your appetizer tray with these tasty snacks. Prepare them several hours ahead to allow the flavors to blend. To keep them fresh, be sure to cover loosely with plastic wrap and refrigerate.
16 to 20 cherry tomatoes
1 pound bacon, cooked and crumbled
1/2 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine the remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.
3.Salmon Appetizer Pie
Makes 12 servings
6 eggs hard-cooked, finely chopped
1/4 cup butter or margarine, softened
1/4 cup mayonnaise
2 tablespoons celery minced
1 tablespoon mustard prepared
3/4 teaspoon dill weed dried weed, crushed
1/4 teaspoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon white peppers
1 15 1/2-ounce can red salmon drained and flaked
1 cup sour cream
2 tablespoons chives minced
In a medium bowl, mix eggs, butter or margarine, mayonnaise, celery, mustard, 1/2 teaspoon of the dill weed, vinegar, salt and white pepper until well blended. Spread in a decorative 10-inch pie plate.
Layer salmon over egg mixture. Using a decorating bag fitted with a large fluted tube, pipe sour cream onto salmon. Sprinkle with chives and remaining 1/4 teaspoon dill weed. Cover loosely and chill at least 1 hour or up to 8 hours before serving.
Garnish with celery leaves. Serve with crackers.
4.Tomato-Topped Onion Bread Wedges
Makes 6 servings
Serve with soup or cut into small wedges for an appetizer.
1 tablespoon olive oil or vegetable oil
2 large tomatoes, chopped
1 red bell pepper, chopped
1 tablespoon chopped fresh parsley
1 tablespoon tarragon vinegar
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/8 teaspoon pepper
1/3 cup olive oil or vegetable oil
1/3 cup chopped onions
1 garlic clove, minced
1 (10-ounce) can refrigerated pizza crust
1/4 cup grated Parmesan cheese
Heat oven to 400°F. Heat 1 tablespoon oil in large skillet over medium-low heat until hot. Add tomatoes and bell pepper; cook 10 to 15 minutes or until most of the liquid has evaporated, stirring occasionally. Remove from heat; stir in remaining salad ingredients. Cool. Set aside.
Heat 1/3 cup oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir until onion is tender. Drain, reserving oil; set onion mixture aside. Grease 9-inch round cake pan with 1 tablespoon of reserved oil. Unroll dough; press or roll into 10-inch circle. Place dough in oiled pan; gently press dough to cover bottom and 1/2 inch up sides of pan. Using tip of knife, poke holes in dough every 2 inches. Pour remaining reserved oil over dough, spreading evenly. Sprinkle with reserved onion mixture and Parmesan cheese.
Bake at 400°F. for 18 to 20 minutes or until golden brown and center is slightly puffed. Cool slightly; remove from pan. Place on serving plate; top warm bread with salad.
Nutrition Per Serving: Calories 280; Protein 7g; Carbohydrate 27g; Fat 17g; Sodium 320mg
Makes 3 servings
1 8-ounce package cream cheese softened
1 10-ounce jar apricot preserves ( 3/4 cup)
1 1/2 teaspoons dry mustard
1 teaspoon horseradish prepared
1/8 teaspoon hot pepper flakes crushed, or hot pepper sauce
1/4 cup peanuts chopped salted
Press cream cheese into an 8-ounce plastic margarine tub or a small bowl. Loosen edges with a spatula and invert onto the center of a shallow serving dish. Smooth surface with a spatula.
In a small bowl, mix preserves, mustard, horseradish and hot pepper flakes or sauce until well blended. Pour over cheese.
Sprinkle with nuts. Serve with crackers.