NEW YEARS, FRESH START, FRESH FOOD, FREE LETTUCE

STRAWBERRY YUM!!!

"WASTE NOT, WANT NOT"

"BUY LOCAL, BUY SEASONAL, BUY FRESH"

HAPPY NEW YEAR

HOST A NEIGHBORHOOD NEW YEAR EVE'S PARTY

APPETIZERS

BAKED BRIE WITH CRAN-RAISINS

2 Tbsp. butter

1 medium onion, chopped

� to 1 cup cran-raisins or cranberries

2 Tbsp. brown sugar

1 Tbsp. balsamic vinegar

1 Wheel of Brie Cheese

Brown onions in butter cooking on low. Stir in brown sugar, cran-raisins or cranberries, balsamic vinegar, heat together on low for five minutes.

Cut off top of brie. Spread mixture on top of Brie and bake on 350 degrees for 10 to 15 minutes. SERVE with crackers or crusty bread slices.

BUFFALO CHICKEN RANCH DRESSING

1 (8 ounce) package cream cheese

� cup ranch salad dressing

� cup FRANK'S red hot buffalo wing sauce

2 cups shredded cooked chicken

� cup shredded Monterey Jack cheese

� cup diced celery

� cup slivered almonds (optional)

Place cream cheese into 9-inch pie plate. Microwave 1 minute to soften. Whisk in salad dressing and wing sauce until smooth.

Stir in chicken, cheese and celery. Sprinkle slivered almonds over top.

Bake 20 minutes at 350 degrees or until mixture is heated through and almonds are golden.

SERVE with crackers of choice or cut up fresh vegetables or both.

SALSA ROLL-UPS

4 Ounce (1/2 of 8-oz. package) cream cheese softened

3 Tbsp. Thick'n Chunky salsa, homemade or store bought

� cup Mexican finely shredded four cheeses

Flour tortillas, (I like to buy the sun dried tomato, cilantro and regular tortillas for nice presentation).

� tsp chili powder

"WASTE NOT, WANT NOT" Thinly sliced ham from Christmas dinner

Mix cream cheese and salsa; spread onto tortillas. Top with remaining ingredients.

Roll up tortillas tightly. Chill in refrigerator, when ready to put out, cut each tortilla into 5 slices on a diagonal.

GARLIC TOMATO DIP

3 tomatoes, diced

� onion diced

� Cup tomato paste (try finding the paste in a tube, what you don't use, pop the top back on and refrigerate)

2 Tbsp. extra virgin olive oil

1 tsp. granulated sugar

1 Tbsp. dried or 2 Tbsp. fresh oregano

3 garlic cloves, chopped finely

1 thin red chili or red pepper flakes to taste

1 Tbsp. chopped cilantro

Salt and pepper to taste

Blend all ingredients, except the cilantro, salt and pepper, in a blender or food processor for a few seconds until the ingredients are coarsely chopped. MIX in the cilantro, salt and pepper before serving. SERVE with crackers of choice or fresh sliced vegetables or both.

ENTR�E

CHILI MIGNON

1 Cup dried pinto beans (follow package directions or if using canned pinto beans, drain and rinse well

� cup plus one Tbsp. vegetable oil

1 large onion, chopped

2 large green peppers, chopped

3 Tbsp. finely chopped jalapeno peppers, seeds and membranes removed

3 Tbsp. minced garlic (about 9 cloves depending on size)

1 lb. ground chuck

1 lb. beef tenderloin or sirloin steak, cut into 3/8 inch dices

3 cans (16 oz. each) crushed tomatoes

1 (6 oz.) tomato paste (again if you were able to find the tube, use that)

3 Cups beef stock

5 Tbsp. chili powder

2� tsp. ground cumin

2 bay leaves

Salt and pepper to taste

GARNISHES

3 cups (12 oz.) grated cheddar cheese

2 cups sour cream

Scallions and tomatoes, chopped

Tortilla chips coarsely crushed

Cook beans, (TIP: If using dried beans, soak overnight, in the morning, drain beans, and add fresh water and cook until tender). In a large Dutch oven, heat 1/3 cup of oil. Add onion, green peppers, jalapenos and garlic. Saut� apx. 5 minutes. Remove from heat. In a large skillet add remaining oil and heat. Add ground chuck and tenderloin. Cook stirring occasionally until brown, drain well. Add crushed tomatoes, tomato paste, stock, chili powder, cumin and bay leaves, drained beef, drained beans, into the large Dutch oven with saut�ed fresh vegetables. Bring to a boil, reduce heat and simmer 30 minutes. Remove bay leaves, season with salt and pepper.

Serve garnishes separately in small bowls, so that guests may add their own garnishes of choice.

DESSERTS

HOLIDAY RUM BALLS

2 Cups fine vanilla wafer crumbs

1� cups confectioners' sugar, divided

� cups walnuts, toasted and chopped fine

� cup plus 1 Tbsp. dark rum

� cup dark corn syrup

2 Tbsp. butter, melted

In a large bowl combine wafer crumbs, 1 cup confectioners' sugar, chopped walnuts, rum, corn syrup, butter and knead together. Roll into 1 inch balls and then in remaining confectioner's sugar. Arrange rum balls on a baking sheet, cover well with plastic wrap and let sit for 48 hours.

ABOVE THE CLOUDS CAKE

1 Cup sour cream

1 Large container of cool whip

1 Angel food cake, cubed (For convenience, purchase one ready made from the bakery)

1 large container of strawberries from the farm

Mix cake cubes, cool whip and sour cream together and place in a pretty, large clear bowl.

Hull your strawberries and cut strawberries in half or quarters depending on the size. Take part of the strawberries and lightly mash to create some juice. Pour berries and juice over top and let sit several hours. When served, it's like a thick pudding.

CAF� CONCORDE

1 Tbsp. vanilla ice cream, either microwave ice cream in each cup or set out ice cream and let thaw out

1 cup freshly brewed coffee, and stir in ice cream.

TIP: Use disposable tableware and utensils, for easy clean up.

TIP: IF ANY GUESTS OFFER TO BRING A DISH, DON'T BE SHY, SAY THANK YOU, THAT WOULD BE GREAT, AND LOOK FORWARD TO SEEING YOU AT THE PARTY.

HOPE EVERYONE HAD A GREAT CHRISTMAS AND SANTA OR MRS. SANTA BROUGHT YOU A SYSTEM FROM THE FARM. I LOVE MINE AND HAVE APX. 10 DIFFERENT THINGS GROWING IN MINE. IT IS GREAT TO WALK ON MY PORCH AND PICK FRESH HERBS AND VEGETABLES. TIP: WHEN I PICK THINGS THAT HAVE SEEDS, I SAVE AND DRY MY SEEDS AND REPLANT.

IF YOU HAVE ANY QUESTIONS REGARDING RECIPES OR LOOKING FOR AND OLD FAMILY FAVORITE, CONTACT ANDREA ATafreebody@verizon.net

RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL