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Can it be another year is almost behind us. As we get older it seems like time flies faster and faster. Can it be we’re getting slower and slower? I think so and that’s OK as I often hear, “Don’t complain too much –– you woke up this morning.”

To recipes . . . appetizers for gatherings over the New Year’s holiday. If you’re not partying, try one of these recipes and have your own private party for one or two.

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Let’s start with “non-alcoholic” beverages. (The safest beverage to drink to get you home safely after partying.)

ROSY HOLIDAY PUNCH

1-32 oz. bottle cranberry juice

1-12 oz. can frozen orange juice concentrate, thawed (don’t dilute)

2 T. sugar

1/4 t. ground allspice

1 bottle (liter) ginger ale, chilled

Lemon and orange slices for garnish (optional)

In large container, combine first four ingredients; mix well. Cover and chill at least two hours. Just before serving, add ginger ale; mix well. Garnish with citrus slices if you wish. Makes 10 one-cup servings.

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Tortilla chips or Fritos scoops make great scoopers for this dip.

SIX LAYER DIP

2 medium ripe avocados, peeled and sliced thin

2 T. lemon juice

1/2 t. garlic salt

1/8 t. hot pepper sauce (tabasco sauce)

1 c. sour cream (can use lean)

one 2-1/2 oz. can chopped ripe olives, drained

1-16 oz. jar thick and chunky salsa (drain off liquid)

2 medium tomatoes, seeded and chopped

1 c. (4 oz.) shredded cheddar cheese

tortilla chips

In a bowl, combine first four ingredients; mash well.

Spoon into a 10-inch pie plate or serving bowl. Layer with next five ingredients in order given. Cover and refrigerate at least an hour or so up to three hours. Serves 10.

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Salmon is so very good for us and this recipe is easy to make tasty and festive looking to add to your serving. A good finger food.

SALMON SPREAD

one 7-1/2 oz. can red salmon, drained, skin and bones removed

2 T. minced celery

2 T. green onions, with tops

3 T. mayonnaise

1/2 t. lemon juice

1/4 t. salt

1/8 t. pepper

1/8 t. liquid smoke (optional)

1 small cucumber, thinly sliced, unpeeled

small snack rye bread or round crackers

parsley springs and diced pimiento for garnish (optional but pretty)

In a medium bowl, combine all ingredients except cukes and rye bread; mix well, cover and chill at least one hour.

Just before serving, put a cuke slice on bread or crackers and top with about a teaspoon of salmon mixture. Garnish with a bit of parsley and pimiento. Makes one cup spread.

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This is a tasty make ahead recipe, colorful too.

FIESTA PINWHEELS

1-8 oz. package cream cheese (can use low-fat) softened

1/2 c. sour cream

1/4 c. picante sauce or salsa

2 T. taco seasoning

dash garlic powder

1/2 c. chopped ripe olives

1-4 oz. can chopped green chilies

1 c. (4 oz.) finely shredded cheddar cheese

1/2 c. thinly sliced green onions

8-10 inch flour tortillas

salsa

In a small mixing bowl, beat together first five ingredients until smooth. Stir in next four ingredients. Spread about 1/2 cup mixture on each tortilla. Roll up jelly roll style; wrap in plastic wrap. Refrigerate at least two hours or overnight. Slice in one-inch pieces. Serve with salsa. Makes about four dozen.

NOTE: Pinwheels may be made ahead and frozen. Thaw in refrigerator.

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Barbecued meatballs is usually standard at a lot of parties. These use ground pork rather than ground beef. They’re yummy!

TANGY PORK MEATBALLS

2 eggs, beaten

2/3 c. dried bread crumbs

2 T. dried minced onion

2 T. seasoned salt

2 lbs. ground pork (not pork sausage)

SAUCE

1-1/2 c. ketchup

1-8 oz. can tomato sauce

3 T. Worcestershire sauce

2-3 T. cider vinegar

2 t. liquid smoke (optional)

In a bowl, combine first four ingredients. Mix pork into mixture. Shape into 3/4-inch balls; put on a greased 15x10 baking pan. Bake at 400 degrees for 15 minutes or no longer pink in center.

In large saucepan, combine sauce ingredients. Simmer, uncovered, 10 minutes, stirring occasionally. Add pork balls. Heat gently until heated through. serve in a crockpot or chafing dish. Makes about seven dozen.

NOTE: Use your favorite BBQ bottled sauce to cut down on prep time.

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Another “make-ahead” appetizer.

DRIED BEEF SPREAD

1-2-1/2 oz. package sliced dried beef

two 8 oz. packages cream cheese, cubed

2 T. milk

1 T. chopped green onion

1/2 t. dried dill weed

1/4 t. hot pepper sauce

Crackers or party rye or pumpernickel bread

Put beef in a food processor or blender; cover and process till chopped. (Chop by hand into small pieces if you wish.) Add next five ingredients; cover and process until well blended. Serve with assorted crackers or bread. Makes two cups.

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Thought for today: Every year I remind everyone to be sensible about not driving after partying if you’ve downed a number of alcoholic beverages. Well –– DON’T, plain and simple! The life you save may well be your own as well as someone elses. Have a safe and happy new year’s celebration.

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