Rania's Recipes: New Year's Day Recipes
Rania Harris stopped by PTL today to show off two great recipes that will be perfect for New Year's Day!
Pineapple Baked Beans and Kielbasa
- 2 pounds all beef Kielbasa – cut into 1" chunks
- 4 (16-ounce) cans baked beans
- 2 - 8 ounce cans pineapple chunks
- 2 medium onions, chopped
- 2 red peppers, chopped
- 1 ½ cups Honey Brown Sugar Barbecue Sauce
- 2 garlic cloves, minced
- Salt and black pepper to taste
Directions:
Place all ingredients in a 5-quart slow cooker. Mix well, cover, and cook on low for 4 hours.
Yield: 6 servings
Three Cheese Fondue
- 4 teaspoons cornstarch
- 1 tablespoon fresh lemon juice
- 1¼ cups dry Champagne
- 1 large shallot – chopped
- 2 cups coarsely grated Gruyere cheese (7 ounces)
- 1½ cups coarsely grated Emmenthal cheese (5 ounces)
- ½ cup diced Brie (after rind has been removed)
- Generous pinch of nutmeg
- Freshly ground black pepper to taste
- 1 French Baguette – cubed
Directions
Stir cornstarch and lemon juice in a small bowl until the cornstarch dissolves.
Combine the shallot and champagne in a heavy medium saucepan and simmer over medium heat for about 2 minutes. Remove pot from heat and add in the cheeses. Stir to combine. Stir in the cornstarch mixture and return the pot to the heat. Cook over medium heat, stirring, until the cheese melt and the mixture is smooth and thickens, about 10 minutes. Season the fondue with nutmeg and freshly cracked black pepper to taste.
Transfer the mixture t o a fondue pot and keep warm by lighting the candle. Serve with the bread cubes for dipping.
Serves: 4
