Cook's Exchange: Party with hearty appetizers, nonalcoholic drinks

Black-eyed peas, cabbage and greens make up a tradition Southern New Year's Day meal. But what about tonight's traditions?

New Year's Eve arrives with its own set of traditions, especially in other countries. In the United States, New Year's Eve means partying, Champagne, hors d'oeuvres, noise makers and fireworks for some. Others prefer to spend tonight at church services, welcoming 2015 with prayer and praise.

In Latin American countries, the doors and windows are opened to let the negative spirits or vibes out of the house. The house also is swept clean. Dollops of whipped cream will be dropped on Swiss floors to symbolize the richness of the new year, according to the "Old Farmer's Almanac."

Wassail, which means good health, is the beverage of choice in England for New Year's Eve. Pork will grace the tables in Cuba, Spain, Portugal and Hungary. Why, one might ask? Pigs are seen as progressive, always moving forward, according to Woman's Day magazine. Residents of these countries even make pig-shaped foods, such as cutout cookies or breads.

Gift-giving continues in Rome and Scotland, coins in Rome. Scotland is the most diverse in gift-giving: coal, shortbread and silverware.

Chinese will dine on fish for abundance. Eating round fruits or round-shaped breads, such as doughnuts, is a must in some countries because of their coin-like shapes and sweetness.

Whatever food, drink or tradition, hosts want to make sure their guests stay safe for the new year. One way to do this is by serving delightful drink concoctions that contain no alcohol. Yes,

Champagne may be traditional, but a mock Champagne punch served in flutes may be safer for guests.

Today, I thought I would share some alternative drink recipes, plus some hors d'oeuvres or dips using New Year's traditional foods around the world that would be good for tonight's celebrations, whether sacred or secular.

All of these recipes are quick fixes, and all ingredients can be found readily in supermarkets. It's not too late to stir up a party.

FIRECRACKER PUNCH

4 cups cranberry juice

1- 1/2 cups sugar

4 cups pineapple juice

1 tablespoon almond extract

2 quarts ginger ale

Combine first 4 ingredients. Stir until sugar is dissolved. Chill. Add ginger ale before serving.

-- From "From Our Kitchen to Yours" by American Legion Auxiliary Unit 119

LIVE OAK PUNCH

1 (12-ounce) can frozen orange juice concentrate

1 (12-ounce) can frozen lemonade concentrate

Water

2 liter lemon-lime soda or ginger ale

Cubes of ice, lots

Options: slice oranges, sliced lemons, maraschino cherry juice, 1 can pineapple juice

Pour orange juice and lemonade concentrates into 1-gallon jug. Fill with water and shake to mix. At serving time, fill punch bowl with ice. Pour in fruit juice mixture and the 2-liter soft drink. Decorate with slices of orange and lemon or cut lemons in half and scoop out the pulp. Float the lemon halves in the punch and fill with maraschino cherry juice. One can of pineapple juice may be added at serving time. Makes 30 to 50 servings.

-- From "Trinity Treasures"

CHAMPAGNE MOCKTAIL

1 quart white grape juice (chilled)

1 quart ginger ale (chilled)

Combine and pour into punch bowl. Yields 16 ( 1/2-cup) servings.

-- Submitted by Amanda Johns from "Zonta Cookz"

WASSAIL PUNCH

2 quarts apple or cider juice

1 pint cranberry juice

3/4 cup sugar

1 teaspoon aromatic bitters

2 sticks cinnamon

1 tablespoon whole cloves

1 small orange

Push cloves in orange. Put all ingredients in a slow cooker. Put in orange. Cook on high 1 hour or on low for 4 hours.

-- From "Indian Springs Campground Cookbook"

PUNCH

2 cans (46 ounces each) grape juice

3 cups orange juice

1/2 cup lemon juice

4 cans lemon-lime soda

Freeze everything except soda. Pour soda over frozen juices when taken out of the freezer and put in punch bowl.

-- From "Indian Springs Campground Cookbook"

MY EASY NO-COOK LOW-SUGAR EGGNOG

1- 1/2 cups half 'n half

1 cup egg substitute

1 cup no-sugar-added vanilla ice cream

2 tablespoons sugar

1 tablespoon real vanilla extract

1/2 teaspoon freshly ground nutmeg

1/4 teaspoon imitation rum extract

Place all ingredients in blender container; cover. Blend 1 minute or until well mixed. Refrigerate 1 hour or until ready to serve. Makes 8 ( 1/2-cup) servings.

-- From "The Fruit of the Spirit," Pass Road Baptist Church

SCRANTON'S CRABMEAT MORNAY DIP

4 stalks celery, small dice

1 green pepper, small dice

2 tablespoons minced garlic

1/4 pound butter

2 pounds cream cheese

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

1 tablespoon yellow mustard

4 teaspoons powdered sugar

8 green onions, chopped

1 cup sherry

1 pound crab claw meat

Salt and pepper to taste

Saute celery, bell pepper and garlic in butter until soft. Combine with remaining ingredients and steam together until well blended. Serve with toasted breads or crackers.

-- Submitted by Andrea "Andy" Chenoweth from "Zonta Cookz"

SHRIMP ECSTASY (Stuffed Shrimp)

3 pounds jumbo shrimp (about 35), peeled but leave tails on

1 small container of feta or cream cheese

1/4 cup sliced jalapeno peppers, seeded

1 pound bacon (remember the pork tradition?)

Honey for drizzling

Make a slit down the center of each shrimp to insert a piece of jalapeno pepper and about a teaspoon of feta or cream cheese. Wrap each shrimp with 1/2 slice of bacon and close with a toothpick if necessary. Place on a cookie sheet and broil until shrimp are pink and bacon is done. Watch carefully; they will burn. Remove to a serving platter and drizzle with honey. Serve warm.

-- Submitted by Norma Savage from "Zonta Cookz"

And yet another tradition, black-eyed peas.

ARKANSAS DIP

1/2 cup olive oil

1/4 cup wine vinegar

Salt and pepper to taste

2 cans black-eyed peas (with juice)

1 large onion, chopped

Combine oil, vinegar, salt and pepper and pour over peas and onions. Chill for 4 hours. Serve as a dip with crackers or chips.

-- From "From Our Kitchen to Yours"

PORK RIBLETS WITH HONEY-PEPPER GLAZE

Riblets:

1 (2-pound) rack pork back ribs, cut in half lengthwise across bones

3 teaspoons chili powder

1 teaspoon celery salt

1/2 teaspoon dry mustard

Glaze:

1/3 cup honey

1 tablespoon lemon juice

1/2 teaspoon coarse ground black pepper

Line 15-by-10-by-1-inch baking pan with foil; spray foil with nonstick cooking spray. Place rack of ribs in single layer in the pan.

In small bowl, combine chili powder, celery salt and mustard; mix well. Sprinkle one side of ribs with half of spice mixture; turn and sprinkle other side with remaining spice mixture. Let stand at room temperature for 15-30 minutes.

Heat oven to 300 degrees. Bake ribs for 1 hour. Meanwhile in small saucepan, combine all glaze ingredients; mix well. Bring to boil over medium heat, stirring occasionally.

Remove ribs from oven; cool about 10 minutes. Increase oven to 350 degrees. Cut ribs into individual riblets; return to baking pan in single layer. Brush one side of riblets with glaze.

Return to oven; bake at 350 degrees for 15 minutes. Turn riblets; brush other side with glaze. Bake an additional 15 minutes. Discard any remaining glaze. Serve warm. 16 servings.

-- From "Holiday Appetizers and Desserts"

Now for the greens

WARM TURNIP GREEN DIP

5 slices bacon, cooked and crumbled

1/2 sweet onion, chopped

2 cloves garlic, chopped

1/4 cup dry wine

1 (16 ounce) package frozen chopped turnip greens, thawed and drained

12 ounces cream cheese, cut into pieces

8 ounces sour cream

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

3/4 cup Parmesan cheese, freshly grated, reserving1/4 cup for top

1 bag fried pork rinds

Preheat oven to 350 degrees.

In large mixing bowl combine all ingredients (except rinds and1/4 cup Parmesan) well. Transfer into baking dish. Cook 20 minutes. Add1/4 cup Parmesan cheese and cook 5 more minutes on broil.

Use fried pork rinds for dipping.

Notes from the Paula Deen Test Kitchen: Increase salt to 1/2 teaspoon to enhance flavor.

-- From Paula Deen Network

Now for the sweet, round ending to the last night of the year.

LIGHTNING-FAST BISCUIT DONUTS

1 roll refrigerated biscuit dough (any kind but the flaky versions)

4 tablespoons butter, melted

1 and 1/2 cup vegetable or canola oil

Cinnamon sugar/powdered sugar

Heat oil in skillet over medium heat. The 1/2 cup of oil may vary depending on your pan size, but you want it to be about a 1/2 inch deep. Meanwhile, cut holes in center of biscuit dough. A small cookie cutter would be perfect, but I made-do with an orange juice cap. Place donuts in pan and cook for 1-2 minutes on each side, or until golden brown.

-- From "The Slow Cooker Chronicle"

Have a safe and blessed New Year's Eve and new year!

Andrea Yeager, can be reached at ayeager51@cableone.net and takes requests at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.

This story was originally published December 31, 2014 at 12:00 AM with the headline "Cook's Exchange: Party with hearty appetizers, nonalcoholic drinks."