Marian Platt

We're about to welcome in another year and most likely we will be singing "Auld Lang Syne" with friends or be hearing it sung. The most traditional of all New Year's tunes, Robbie Burns' immortal anthem hails from Scotland. Seeing the old year out and welcoming in the new year in Scotland has been serious business for hundreds of years. It was a time to return all borrowed objects, pay all debts, wind clocks, sweep out all the old dust and so on.

Every country has traditions of welcoming in the new year. In Spain, one swallows a dozen grapes, one by one, as the clock strikes midnight. In Japan, doorways are decorated with lobsters and oranges. In Germany, one eats herring and cabbage and carrots, and, in Sweden, to eat sweet whipped cream is supposed to bring luck. A pig is roasted in Hungary or one touches a pig at midnight. But, for many of us here in the Sequim-Dungeness Valley, it simply can be a small gathering of friends and the serving of appetizers.

And for this, we always are seeking new and interesting recipes - here are a few -



SUE'S LAYERED

PIZZA DIP

1 14-ounce jar pizza sauce

1/2 green bell pepper, chopped

1/2 cup chopped pepperoni

2 cups shredded mozzarella cheese

1 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

Layer ingredients in order given in an 8- x 8-inch baking dish. Bake in preheated 350-degree oven 10-15 minutes until dip is hot and bubbling and cheese is melted. Serve with crackers or sliced baguettes.



JANET'S ARTICHOKE-CHILI DIP

1 cup of mayonnaise

1/2 cup sour cream

1 small can diced chilies, drained

1 can quartered artichoke hearts, drained

1/2 cup grated Parmesan cheese

1/2 cup grated cheddar cheese

garlic

Mix together, put in pie plate and bake in preheated 325-degree oven 30-35 minutes or until golden brown on top. Serve with tortilla chips or thinly sliced baguettes.



SUE'S HOT CHEESE DIP

1 pound grated cheddar cheese

7 scallions, chopped

7 slices bacon, cooked and crumbled

1 can cream of mushroom soup

Worchestershire sauce

Tabasco sauce

Combine ingredients. Heat and serve with corn chips



MAGGIE'S SMOKED SALMON APPETIZERS

1/2 cup fennel bulb, chopped

1/4 cup scallions, chopped

1 tablespoons olive oil

2 teaspoons dill, minced

1 teaspoons lemon zest

1 1/2 tablespoons lemon juice

1 teaspoon freshly ground black pepper

3/4 pound smoked salmon, cut into thin strips

48 1/2-inch-thick slices French bread, toasted

1/2 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)

fresh dill sprigs

Combine the first 8 ingredients in bowl; cover and chill at least one hour. Spread each toast slice with 1/2 teaspoon cheese; top each with 1 tablespoon salmon mixture. Garnish with fresh dill sprigs.

SUE'S CALYPSO CORN

1 10-ounce package frozen corn kernels, thawed

1 can black beans, drained and rinsed

1 red bell pepper, diced

canned diced jalapeño chili, to taste

1/2 cup firmly packed chopped fresh coriander leaves

1/4 cup fresh lime juice

2 tablespoons vegetable oil

1 teaspoon sugar

1 teaspoon salt

1 teaspoon black pepper

Combine all ingredients in large bowl. Taste and adjust seasonings. Cover and chill

1 hour or overnight to combine flavors. Serve with scooper-type chips.



CHEDDAR BRUSCHETTA

24 slices French bread (3/4-inch thick)

2 tomatoes, chopped

2/3 cup shredded cheddar cheese

1/3 cup mayonnaise

1/4 cup grated Parmesan cheese

1 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon pepper

Place bread slices on ungreased baking sheets. Bake in 350-degree oven for 5 minutes on each side or until toasted. In a small bowl, combine the remaining ingredients. Spread over toasted bread. Bake 8-10 minutes longer or until bubbly.

-Taste of Home

DOTTY'S BEAN DIP

8 ounces cream cheese, softened

1/2 cup salsa

1 can Bush's chili beans, undrained

1 cup shredded sharp cheddar cheese

1 tomato, chopped

Mix cream cheese and salsa; spread evenly in a 9-inch pie pan. Put 1/2 cup cheddar cheese on top, then the beans and then top with remaining cheese. Spread tomato over cheese. Bake in 350-degree oven for 15 minutes or until cheese melts. Serve with corn chips.



ELEANOR'S BEER

AND CHEDDAR DIP

2 8-ounce packages cream cheese, softened

2 cups grated sharp cheddar cheese

1 package dry ranch dressing mix

1/2 cup beer

Combine all ingredients; serve with crackers.



Here's a pretty one for the holidays - roll goat cheese into small balls, then roll in chopped fresh herbs and crushed red pepper.

And STILTON TOASTS are always a winner -

1/2 cup crumbled Stilton cheese (about 2 ounces)

2 tablespoons sour cream

8 1/4-inch-thick long diagonal slices French baguette

olive oil

Italian parsley, chopped

Mash cheese and sour cream in a bowl to blend. Arrange baguette slices on rimmed baking sheets. Brush both sides with oil. Bake in 350-degree oven until crisp, turning once, about 10 minutes.

Spread cheese mixture on toasts. Bake until cheese mixture melts, about 3 minutes. Sprinkle toasts with parsley.

- From my files

Perhaps you'd prefer little finger sandwiches - Stir together 4 ounces softened goat cheese, 3 ounces softened cream cheese, 1/2 cup finely chopped toasted pecans and 2 tablespoons chopped fresh parsley. Spread on seven bread slices. Spread seven more bread slices with 1/3 cup red pepper jelly; top with cheese-covered bread slices. Remove crusts and cut into desired shapes.

- From my files

New Year's Day is the perfect time for a quiet "at home" affair - even better than New Year's Eve in many ways. Invite friends to drop in - it's a lovely way to start a new year and bring a close to a hectic holiday social season.

Happy New Year to all my readers.



COPYRIGHT. MARIAN PLATT, SEQUIM, 2009

She can be reached at 683-4691 or via e-mail at mlplatt@olypen.com.