New Year's Recipes

TACO CASSEROLE
Southern Living online

• 1 pound ground beef
• 3 green onions, sliced
• 1 garlic clove, minced
• 1 (1 1/4-ounce) envelope taco seasoning mix
• 1 (15 1/2-ounce) can kidney beans, undrained
• 1 (8-ounce) can tomato sauce
• 1 (4.5-ounce) can chopped green chiles, undrained
• 1 (30-ounce) package country style hash browns
• 1 cup (4 ounces) shredded Cheddar cheese
• Toppings: salsa, sour cream, sliced green onions

Preparation time: 15 minutes
Baking time: 35 minutes

Cook first 4 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain mixture, and return to skillet. Drain kidney beans, reserving 1/4 cup liquid. Stir reserved liquid, tomato sauce, and chiles into meat mixture. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish; top with half of kidney beans and half of potatoes. Repeat layers with remaining meat mixture, beans, and potatoes. Bake at 350° for 30 minutes; sprinkle with Cheddar cheese, and bake 5 more minutes. Serve with desired toppings. Makes 6 servings.

CHIPOTLE BEEF CHILI WITH LIME CREMA
Bon Appétit Sept. '99

A typical chili of the depression years consisted of cheap meat stretched by even cheaper beans. Chili remained modestly popular even when the hard times waned, until Lyndon Johnson boosted its national profile during the 1960s. Now chili is back and bigger than ever. Even with the modern addition of smoked jalapeños (chipotles), the inclusion of black beans and beer, and a stylish drizzle of lime crema, this recipe is a classic-hot, hearty and filling.

• 3 pounds ground beef
• 3 cups chopped onions
• 6 garlic cloves, finely chopped
• 1/2 cup chili powder
• 2 14 1/2-ounce cans beef broth
• 1 cup canned crushed tomatoes with added puree
• 1/2 cup stout or dark beer
• 2 tablespoons minced canned chipotle chilies

• 2 tablespoons yellow cornmeal
• 2 15 1/2-ounce cans black beans, drained, rinsed

• 1 1/2 cups sour cream
• 2 tablespoons fresh lime juice
• 1 tablespoon grated lime peel

• Corn tortilla chips

Heat heavy large pot over high heat. Add beef; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Sauté until onions are tender, 8 minutes. Add chili powder. Sauté until fragrant, 3 minutes. Add beef, broth, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.

Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)

Whisk sour cream, lime juice and lime peel in small bowl. Season with salt.

Spoon chili into bowls. Spoon lime crema atop chili. Serve with chips.

Makes 6 to 8 servings.

RIBS WITH BLENDER BARBECUE SAUCE
Southern Living online

• 5 pounds country-style pork ribs or loin spareribs
• 1 (16-ounce) can apricots, drained
• 1/4 cup firmly packed brown sugar
• 1 teaspoon chili powder
• 1/2 cup ketchup
• 1/2 cup white vinegar
• 2 teaspoons Worcestershire sauce

Cook ribs in boiling water to cover in a large Dutch oven 30 minutes. Drain and arrange in a large shallow dish. Process apricots and next 5 ingredients in a blender until smooth, stopping once to scrape down sides. Pour half of mixture over ribs, turning to coat; reserve remaining half of mixture for basting.
Cover ribs, and chill 8 hours, turning occasionally. Remove ribs, discarding marinade, and place on a lightly greased rack in a broiler pan.
Bake ribs at 425° for 40 minutes, basting with reserved apricot mixture. Makes 6 servings.

Bonus: For Pork Chops With Blender Barbecue Sauce, substitute 6 thick bone-in pork chops for ribs. Omit first step, and bake chops at 425° for 40 minutes or until done.

For Chinese New Year:
KUNG PAO PORK

• 1 small red bell pepper, cut into 1-inch pieces
• 1/2 small onion, cut into 1-inch pieces
• 3/4 lb. lean pork, cut into 1/2-inch cubes
• 1/4 cup low sodium soy sauce, divided
• 1/4 cup water
• 2 tablespoons lemon juice
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon dried crushed red pepper
• 2 tablespoons olive or peanut oil
• 2 cloves garlic, minced
• 1/4 cup unsalted, roasted peanuts
• hot cooked rice

Drizzle pork cubes with 2 tablespoons soy sauce; set aside. Combine remaining soy sauce, water, lemon juice, sugar, cornstarch and dried red pepper, stirring until blended; set aside. Pour oil into wok or large skillet, coating sides; heat at medium high for 2 minutes. Add pork and garlic; stir fry 3 minutes until browned. Add red pepper and onion pieces; stir fry 3 minutes, or until vegetables are tender. Add soy sauce mix; stir fry 2-3 minutes, or until thickened. Stir in peanuts and serve over rice. 3-4 servings.

HOPPING JOHN
Black-eyed peas are a must-have dish for New Year's day to insure prosperity in the coming year! This in an interesting variation.

• 1 cup sliced celery
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 tablespoon vegetable oil or bacon drippings
• 4 cups water
• 2 (10 1/2-ounce) cans condensed chicken broth, undiluted
• 1 (16-ounce) package frozen black-eyed peas, thawed
• 1/2 pound cooked ham, cubed
• 1/2 teaspoon dried crushed red pepper
• 1 bay leaf
• 3 cups cooked long-grain rice

Sauté first three ingredients in hot oil in a large Dutch oven until tender. Add water and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until peas are tender. Remove and discard bay leaf. Serve over rice. Makes 12 side dish servings or 6 main dish servings.