Part of the fun of New Year’s Eve is ringing in another year with family and friends.

Tradition calls for a kiss and champagne toast at midnight, along with eating lucky foods to bring fortune in the new year.

Don’t want to spring for an expensive champagne? Try sparkling wine instead.

If you don’t drink alcohol, sparkling juices or punch mixed with ginger ale are a festive substitute.

It seems like every country has its own New Year’s tradition with lucky foods to eat. Some eat round food to symbolize wealth. Others eat grapes as the clock strikes midnight. Greens and noodles, which symbolize fortune and good health, are popular as well.

I follow Southern tradition and eat black-eyed peas with pork on New Year’s Day.

Here’s a couple of recipes to help you ring in the new year. Cheers to 2013.

Raspberry cocktail


  • 1 cup raspberry juice
  • 1¾ cups sparkling wine or champagne (Note: You can use diet ginger ale or diet lemon lime soda to make it a child-friendly mocktail.)
  • ½ cup raspberries


  1. In a pitcher, mix juice and wine, champagne or soda.
  2. Pour into glasses and drop in three or four raspberries.
  3. Serve immediately.

Makes: 4 cocktails

Pork tenderloin


  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon table salt
  • 1 teaspoon black pepper, freshly ground
  • 2 teaspoons olive oil
  • 2 pounds pork tenderloin


  1. Preheat oven to 400ºF. Coat a shallow roasting pan with cooking spray.
  2. Combine thyme, oregano, garlic powder, onion powder, salt and pepper in a small bowl; set aside.
  3. Rub oil over pork. Sprinkle thyme mixture all over pork and transfer to prepared pan.
  4. Roast until pork reaches internal temperature of 160ºF, about 30 minutes.
  5. Let roast stand 10 minutes before slicing crosswise into thin slices.

Makes: 8 servings, about three ounces per serving.

Contact M. Clare Haefner at or (254) 501-7551.

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