A HARTE APPETITE: GOOD FOOD ESSENTIAL TO RINGING IN NEW YEAR

One week from today we shall be on the eve of a new year and the verge of a new Millennium, at least according to the Christian calendar. (The Jewish New Year actually began back in September and the Islam New Year will not begin until May.)

New Year's Eve, of course, is a time for revelry and there will likely be no shortage of parties to attend. The best known celebration, of course, is the one held each year in Times Square in New York City. People start gathering in the late afternoon to make sure they have a good vantage point from which to view the lowering the New Year's Eve Ball, a tradition which is almost a century old. It's clearly one of the most popular New Year's parties in the country (for example, a recent survey reveals that 46% of all Americans want to be in Times Square to usher in the new Millennium), though personally I'd prefer a secluded place on Fiji, which, by the way, is where the New Year arrives first, at 6 a.m. our time.

But wherever you celebrate the coming of the new year, in my view good food and plenty of it is as essential an ingredient to a good time as the customary chorus of Auld Lang Syne. After all, some foods, like black-eyed peas and herring in sour cream, are imperative (they're supposed to bring good luck) and besides, New Year's Eve will be your last opportunity to eat what you want unmindful of the inevitable New Year's resolution to lose weight.

The following recipes would make any New Year's Eve party special. They are from Marsha Haskell of Cape Girardeau, a reader who could give professional caterers a run for their money. Her cocktail parties are known for their wide variety of tasty hors d'oeuvres ranging from savory to sweet. Today she shares several recipes which have become favorites of her guests over the years. They are all relatively easy to make, serve a crowd, and taste delicious. They are great any time, but are especially suited to celebrating the end of one year and the arrival of another. Happy New Year!

Texas Caviar

This appetizer can be prepared well in advance because, according to Marsha, it gets better the longer it sits. It's an especially palatable way to serve the obligatory black-eyed peas.

Ingredients:

1 can (15.5 oz.) yellow hominy, drained

1 can (15 oz.) black-eyed peas, drained

1 can (15 oz.) black beans, drained

3 green onions, finely chopped

2 cloves garlic, chopped

1 large tomato, chopped

1 medium-sized green pepper, seeded and diced

1 jalapeno pepper, seeded and minced

1/3 cup fresh parsley, chopped

1/4 cup chopped onion

1/2 cup zesty Italian salad dressing

Directions:

Combine first 10 ingredients in a bowl and stir well. Pour salad dressing over mixture and toss gently. Cover and chill thoroughly. Toss again before serving and garnish with fresh parsley sprigs. Serve with tortilla chips. Makes 8 cups.

Imperial Wontons with Curried Chicken Salad

These attractive appetizers belie their simplicity of preparation. The wonton shells can be used for a variety of fillings, but if you're a fan of curry as I am, the chicken salad is the perfect choice.

Ingredients:

1 package (12 oz.) wonton wrappers

4 tablespoons melted butter

1/4 cup sour cream

1/4 cup mayonnaise

1 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon white pepper

2 cups finely chopped cooked chicken breast

1 small Golden Delicious apple, finely chopped

1/2 cup toasted pecans, finely chopped

Directions:

Brush wonton wrappers with melted butter and press into miniature muffin cups, spreading out edges and forming a shell. Bake at 400 degrees for 5 to 6 minutes. Store in airtight container until ready to serve. In medium bowl, combine sour cream, mayonnaise, curry powder, salt, and pepper. Fold in chicken, apple, and pecans. Store in refrigerator until ready to serve. Just before serving fill wonton cups with salad. Makes 30.

Neiman Marcus Dip

This dip, which Marsha labels addictive, is a snap to prepare.

Ingredients:

2 cups shredded cheddar cheese

6 pieces bacon, cooked crisp and crumbled

3 green onions, chopped

1/4 cup pecans, chopped

4 tablespoons mayonnaise

Directions:

Combine all ingredients and chill. Mixture will be loose and crumbly. Serve with crackers.

Smoked Beef Sausage Appetizers

Ingredients:

1 jar (12 oz.) apricot preserves

2 tablespoons lemon juice

2 teaspoons Dijon mustard

1/2 teaspoon ground ginger

3 pounds fully cooked smoked beef sausage links

Directions:

Combine all ingredients except sausage in medium saucepan and stir well. Cook over low heat 2 to 3 minutes. Cut sausage into quarter-inch pieces and add to sauce. Cook until sausage is thoroughly heated. Serve warm. Makes 10 dozen.

Got a recipe you'd like to share with our readers? Are you looking for a recipe for something in particular? Send your recipes and requests to A Harte Appetite, c/o Southeast Missourian, P.O. Box 699, Cape Girardeau, MO., 63702-0699 or by e-mail to tharte@semovm.semo.edu.

~Tom Harte is a professor at Southeast Missouri State University and writes a food column every other week for the Southeast Missourian.