Dinner side ideas for New Years Party?

I've thought about making a pineapple rosemary glazed ham, and wanted to have one or two sides. Any recipes? Any cool rice ideas? Or potato ideas? Any help is greatly appreciated.
Dinner side ideas for New Years Party?
**I'd love your recipe for the P/A Rosemary Glazed ham! THANKS!**





Lynn's Broccoli Rice Casserole



? cup chopped onion

? cup chopped celery (*I will often leave out if I have none)

4 T. margarine

2 cups cooked rice

1 (10? oz) can cream of mushroom soup

2 (10-oz) pkg. frozen chopped broccoli, barely cooked and drained

1 (8 oz) jar Cheese Whiz (*I will often use a chub of Kraft Garlic Cheese or Tostitoes Nacho Cheese, whatever I have around)

1 4-oz) can water chestnuts, diced



Saute’ onions and celery in margarine. Mix all ingredients. Put into a greased 2-qt. baking dish. Bake at 350oF for 25 minutes or until bubbly. Serves 8. Enjoy!!



--River Road Recipes II

____________________________



POTATO GRATIN WITH FRESH HERBS



3 lbs. russet potatoes, peeled and cut into thin rounds

2 Tbsp. butter

1 1/4 cups whipping cream**

1 1/4 cups whole milk

1/2 grated parmesan cheese

1/2 cup chopped fresh chives (1/4 cup dry)

2 tsp chopped fresh thyme (heaping 1/2 tsp. dry)

1 tsp kosher salt

1/2 tsp FGBP



Preheat oven to 400°F. Grease an 8x8x2-inch glass baking dish with cookign spray or butter.



Place cream, milk, cheese, chives, thyme, salt, pepper and butter in large Pyrex measuring cup or bowl; nuke on high for 5 minutes.



Meanwhile, place potatoes in greased dish, overlapping top layer of potatoes in pretty pattern, if desired. Pour hot milk mixture over potatoes, jiggling dish to coat potatoes completely. Cover dish tightly with foil.



Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is golden, about 15 minutes more. Let potatoes stand about 10 minutes before serving, if you have the time. Serves 8.



**Oftentimes, I will also use canned evaporated milk (not sweetened condensed) instead of whipping cream to cut back on fat and calories.

______________________________



SCALLOPED NEW POTATOES AND LEEKS



1/4 c. plus 2 T. butter, divided

1/4 c. flour

2 c. half and half

1 T. Dijon mustard

1/4 t. salt

1/4 t. pepper

1 ? c. thinly sliced leeks

? c. chopped sweet red pepper (canned pimientos OK)

5 c. thinly sliced new potatoes

2 c. (8 oz.) shredded sharp Cheddar cheese

Garnish: thinly sliced red peppers



1. Melt 1/4 c. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually stir in half and half, and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in mustard, salt and pepper. Remove pan from heat.

2. Melt remaining 2 T. butter in a large skillet; add leeks and chopped red pepper. Cook, stirring constantly until tender.

3. Spoon ? c. sauce mixture into a lightly greased 11"x7"x1 ?" baking dish. Layer with half each of potato slices, leek mixture, sauce and Cheddar cheese. Repeat layers.

4. Cover and bake at 350o for 50 minutes. Uncover and bake 25 minutes or until potato slices are tender. Let stand 10 minutes before serving. Garnish, if desired.



---Southern Living

___________________________



CONFETTI RICE



1 cup rice

1-1/3 cups water or broth

1 tsp. salt

1 tsp. garlic powder

1 cup carrots, very thin 2" long matchsticks

1/2 cup chopped red onion

1 cup cut zucchini, 1/4 inch squares

1/2 cup frozen corn kernels

1/2 cup diced red bell pepper

1/2 cup frozen peas

2 Tbsp. chopped parsley

1 Tbsp thyme or marjoram



Place rice, water, salt and garlic powder in a pot with a tight fitting lid. Bring to a boil, then lower heat to simmer. After 10 minutes, add carrots and onion. Steam another 5 minutes, then add remaining vegetables. Remove from heat, leaving lid on another 5 minutes. Fluff rice and distribute vegetables throughout rice. Sprinkle with herbs and serve.



Serves 8-12.
Reply:Fondu. Do choc. or cheese. Get the Cuisinart electric, you can cook meat in oil in it, as well. The alcohol-based fondu pots don't get hot enough for this. Also, the Cuisinart heavy cast iron fondu pot is cool because you can cook with in on the stove and then put in on the table over the heating stand. This one is alcohol based, but because of the stove-top cooking feature, it works pretty well.
Reply:Platter of chesse, ham. Then some fruits laid out beautifully like grapes strawberries, raseberries, etc.
Reply:Scalloped potatoes, or twice baked potatoes.
Reply:Saurkraut with ribs. YUM!
Reply:Potato croquettes are always good or you can do roasted potatoes with rosemary and garlic, Chop them into msaller pieces and bake with garlic, rosemary and onion. When almost done, sprinke with parmesan cheese. Bake in the oven at 350 degree for almost an hour or until soft and browned.
Reply:http://southernfood.about.com/od/hashbro...





This hashbrown casserole is great with ham
Reply:go get a platter of shrimp
Reply:Sounds good. I'd definitely go with potatoes - either roasted (you could tie in with your ham by tossing the cut-up potatoes in a little olive oil, salt, pepper, a some rosemary before roasting)

Or you could do scalloped potatoes, basically sliced potatoes layered in a casserole dish with onions, cheese, roasted garlic is good, and a white sauce (basically a thin bechamel) which holds it all together once it's baked.

Or you could try a cheesy potato soufflé. (I did it for thanksgiving and had to do it again for christmas!) Basically you mix up a packet or instant mashed potatoes as directed on the package, only you add about 1/2 cup more milk than it says. Then while it's hot, stir in about a cup of grated cheese (swiss, cheddar, parmesan, whatever you feel like.) Then separate 3 eggs, stir the yolks into the potato mixture and beat the white until they are stiff.

Fold the egg whites into the potatoes, about a third at a time, gently so everything stays kind of fluffy.

Pour this mixture into a soufflé dish (or a deep casserole dish) which you have already well buttered inside and then coated with finely grated parmesan cheese. (like buttering %26amp; flouring a cake pan, only butter %26amp; cheese, and a bit thicker than for a cake!)

Bake it at 375° for about an hour, it will puff up and become a nice golden colour, and when you shake the dish a little it won't be liquidy inside.



The other sides I'd suggest with ham would be carrots (skip the glaze since your ham already has a sweet glaze) or peas or green beans. (any one of those would be great tossed in a tiny bit of balsamic vinagrette while hot, just before serving!)
Reply:well look on http//www.foodnetwork.com
Reply:go buy frozen cheddar perogies, boil them according to directions on the box then through in the frying pan with some salsa according to your taste, it adds kick and taste awsome
Reply:I love scalloped potatoes with ham. Or some kind of cheesy potatoes. The suggestion above of the hash brown casserole is also good.

A good salad is a 7-layer salad which is very easy. Have a 9x9 dish, tear up iceberg lettuce to make the bottom layer, then add a layer of red onion, next diced up celery, next roma tomatoes, next green pepper, you can also have red pepper, over all of this end with a layer of frozen peas(make sure they are frozen, on top of that frost with a cup and a half of mayonnaise mixed with a couple of teaspoons of sugar, cover that with a layer of shredded cheddar cheese and top it off with some bacon bits. Cover and put in the fridge over night. This is a wonderful recipe and looks great in a glass dish. You can use any combo of veggies you want really. My one suggestion is to use a name-brand mayo. I've made the mistake of using a store brand once and it separated.

eyeshadow