A New Year's Day Open House

Growing up, New Year's Day Open Houses were the order of the day. Those who didn't have one, did the "rounds" of those who did. Food and drink were available at each and every house. Some were buffets while others were desserts only.

This New Year's Day Open House was not at Linderhof but rather Chez Newsome -- not on the prairie of Kansas but rather in the hills of the Ozarks.

Husband Jim and I traveled to the town that's the gateway to the Ozarks. For a wonderful New Year's Day Open House.
The wonderful buffet table . . . what a great first meal for the New Year!
The best ham (along with biscuits and mustard and mayonnaise). . . .
A cheese and fruit platter . . .
What is New Year's without black eyed peas? . . . and the recipe is on it's way to Linderhof!

And Husband Jim's favorite -- the grits casserole (the recipe for that, too, is on it's way to Linderhof).A beautiful buffet for a beautiful first day of 2010!

Francie (on the left) and I (in the red) became friends about five years ago because we posted on the same food board. We felt a kinship because we both grew up in the Kansas City area and we've met once before.

Francie and her husband Bill invited us to their New Year's Day Open House. Husband Jim and I were pleased to accept the invitation and the warm welcoming hospitality of Francie and her husband.

There is no better way to start the New Year than with friends -- both old and new.

A New Year's Day Open House

The Recipes

Hominy Grits

(Ruth Welliver, Heavenly Repast, A collection of recipes from Calvary Episcopal Church)

6 c. water

2 t. salt

3 eggs

2 t. Lawry's seasoned salt

1 1/2 c. Quaker quick grits

1 pound sharp cheddar cheese, cubed

1 1/2 sticks butter (not oleo)

Heat 6 c water to boiling. Add grits slowly (add no salt at this time). Cook grits from 6 to 10 minutes. Add cut-up cheese, butter, Lawry's salt and regular salt. Then add well-beaten eggs; mix well. Pour into large casserole; cover with wax paper. Let sit overnight in refrigerator. Heat in 350 oven for 45 minutes.

Nice for a brunch with regular or country ham.

Note from Francie: I decreased the butter to 1/2 stick. I added 3 dashes of Cayenne pepper and 1 dash of garlic powder.

Francie's Marinated Blackeyed Peas

4 cans blackeyed peas, drained and rinsed

2 stalks celery, diced finely

1 yellow pepper, diced finely

1 red pepper, diced finely

1/2 red onion, diced finely

1/2 cup chopped, drained pickled banana peppers

1/2 cup olive oil or salad oil, or a combination

1/2 cup red wine vinegar

Freshly chopped cilantro or parsley to garnish

Combine and chill in refrigerator. This keeps a week or more

Salt and freshly ground pepper