New Year's recipes

Well the Christmas weekend is behind us. Now we are fast approaching 2011! Yikes, where does the time go? This weekend and up coming week I suggest you take some time to wind down and do some serious cooking and baking. The following are great recipes that are worth turning into traditions.


After-Ski Minestrone


Ingredients:

4 oz. Prosciutto, chopped

1 medium onion, chopped

2 tablespoons olive oil

4 cloves of garlic, chopped

1/2 cup chopped celery

1/2 cup grated carrot

1 cup fresh green beans(medium sized pieces)

2 cups canned peeled tomatoes

9 cups chicken broth

1/2 teaspoon oregano

1 cup mashed cooked lima beans or cannellini beans

1/2 cup uncooked orzo pasta

1 sprig of rosemary

1/2 cup grated parmesan cheese

salt and pepper to taste



Saute the prosciutto and onion in the heated olive oil in a large saucepan until the onion is tender. Add the garlic and saute for 1 minute. Add the celery, carrot and green beans. Saute for 3 minutes.



Add tomatoes, chicken broth and oregano. Bring to boil and reduce heat. Simmer, covered for 20 minutes or until the vegetables are tender.



Stir in the beans, orzo, and rosemary. Cook for 15 minutes. Discard the rosemary. Add parmesan cheese and season with salt and pepper.



serves 5-6





New Years Day Brunch



Ingredients:



8 oz mushrooms, sliced

2 cups thinly sliced onions

1/2 cup butter

salt and pepper to taste

1 1/2 pounds hot sausage

12 slices white bread, crusts trimmed

2-3 tablesppons butter softened

1 pound cheddar cheese, shredded

5 eggs

2 1/2 cups milk

1 tablespoon dijon mustard

1 teaspoon dry mustard

1 teaspoon nutmeg

2 tablespoons chopped parsley



Saute the mushrooms and onions in 1/2 cup butter in a skillet until tender. Season with salt and pepper. Brown the sausage in a skillet, stirring until crumbly; drain.



Spread the bread with 2-3 tablespoons butter. Arrange half the bread in a shallow baking dish sprayed with nonstick cooking spray. Layer half the mushroom mixture, sausage and cheese over the bread. Repeat the layers.



Combine the eggs, milk, dijo mustard, dry mustard and nutmeg in a bowl and mix until smooth. Pour over the layers. Chill, covered, in the refrigerator for 8 hours or longer.



Sprinkle with the parsley. Bake, uncovered, at 350 degrees for 1 hour.



serves 8-10