I hope your Christmas was joyous with visits from family and friends steeped in tradition and warmth. With New Year’s Eve just a few days away, I wanted to offer a few festive recipes to help you ring in the new year. If you’re expecting a crowd, make plenty New Year’s Punch. It’s refreshing and pretty. If you want an extra kick to the punch, stir in a little Southern Comfort or light rum just before serving. Dill Stuffed Mushrooms are pretty for the buffet table and a breeze to whip up. And, to round up your holiday buffet, Swedish Meatballs take some effort, but they’re well worth it.

Happy New Year and happy eating!
        New     Year’s         Punch
1 C. boiling water
2 C. sugar
1 large can pineapple juice
2 quarts cranberry juice
2 liters ginger ale, chilled

Stir sugar into boiling water. Let cool. Add other liquids and freeze. Remove from freezer half hour before serving. Scoop out slush into a punch bowl. When bowl is two-thirds full, slowly add ginger ale. Stir and serve. You may also serve individual portions of the frozen mixture in a

glass and fill with ginger ale.
    Dill     Stuffed           Mushrooms
24 fresh white button mushrooms
2 T. sliced green onion
2 T. butter
1/4 C. fine bread crumbs
1 tsp. dried dill weed
1/2 tsp. Worcestershire sauce

Remove mushroom stems and chop. Cook stems with onion in butter until tender. Remove from heat. Stir in bread crumbs, dill weed and Worcestershire sauce. Fill mushroom caps with mixture. Bake on ungreased cookie sheet for 6-8 minutes at 425 degrees.
        Swedish             Meatballs
1/2 pound ground chuck
1/2 pound sausage
1/2 C. fine bread crumbs
1 egg
1/2 tsp. salt, divided
1/8 tsp. pepper
1/8 tsp. ground nutmeg
2 T butter flavor shortening, divided
1/4 tsp. finely chopped onion
1/4 C. finely chopped celery
2 T. all-purpose flour
1 C. milk
2 T. snipped fresh parsley
1/2 C. sour cream

In a large mixing bowl, combine beef, sausage, bread crumbs, egg, fourth tsp. salt, pepper and eighth tsp. nutmeg. Mix well and set aside. In a large skillet, melt 1 T shortening. Add onion and celery. Cook and stir over medium heat until tender. Stir into meat mixture. Shape by rounded teaspoonfuls into balls. In large skillet, melt remaining 1 T shortening. Add meatballs and cook over medium heat until firm and golden brown. Remove and drain on paper flour. Stir flour into drippings in skillet. Blend in milk, parsley, remaining salt and dash of nutmeg. Cook and stir over medium heat until mixture thickens. Remove from heat. Blend in sour cream. Add meatballs, stirring to coat. Cook until heated through. Serve with toothpicks. Makes 3 dozen.