Savor and share: New Year’s favorites

Ring in 2013 by sharing your favorite New Year’s recipes for the Recipe Box of Dec. 27.

You can post recipes on the Recipe Box blog at http:/ or mail them to Recipe Box, Times Union, Box 15000, Albany, NY 12211. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.)

Remember egg recipes for Jan. 20. And it’s not too early to think about family favorite recipes for Jan. 3.

Categories: Reader favorites
Joe Stalvey

One Response

  1. eileen fischer says:

    From Mary Ann Arlio of Trumbull:
    Sweet and Tangy Braised Chuck Roast
    6 (2-inch) gingersnap cookies finely crushed into crumbs
    2 cups peeled baby carrots
    2 large stalks celery, cut into 2-inch pieces
    1 medium onion, diced
    1 cup dry red wine
    2 tablespoons red wine vinegar
    1/4 cup raisins
    Salt and pepper, to taste
    1 boneless beef chuck roast, about 2 pounds
    In a slow cooker bowl, combine gingersnap crumbs, carrots, celery, onion, wine, vinegar, raisins, salt and pepper. Place roast on top of veggies. Cover and cook on low eight to 10 hours or on high for six hours. Serve roast with vegetables and sauce.

    New Year’s Eve appetizer from Rose Sagliano of Bridgeport, this week’s cookbook winner:
    Creamy Crab Dip
    Makes 2 cups
    1/2 cup sour cream
    1/2 cup mayonnaise
    1 (3-ounce) package cream cheese, at room temperature
    1 teaspoon Worcestershire sauce
    1 garlic clove, crushed
    1/4 teaspoon seasoned salt
    1 tablespoon lemon juice
    3 or 4 drops hot pepper sauce
    1 (6-ounce) can crabmeat, drained and flaked
    In a medium bowl, combine sour cream, mayonnaise, cream cheese, Worcestershire sauce, garlic, salt, lemon juice and hot pepper sauce until well blended. Stir in crabmeat. Refrigerate three to four hours before serving to blend flavors. Serve cold with chips for dipping.