At one time I lived not far from San Francisco so one of the traditions we followed was attending the Chinese New Year parade celebration. My family and I were just a few of the thousands that packed down town Market Street, where the parade started, to marvel at the floats, bands, and Chinese characters that made this such an exceptional experience.

Of course the high-light for everyone was the 250 foot golden dragon that wove its way through the streets. Manned by 100 men and women from a martial arts school, this dragon had to be seen to be believed!

According to history, the Chinese Lunar New Year dates from 2600 BC, when the Emperor Huang Ti introduced the first cycle of the Chinese zodiac.

Because of cyclical lunar dating, the first day of the year can fall anywhere between late January and the middle of February. On the Chinese calendar, 2011 is Lunar Year 4709. On the Western calendar, the start of the New Year falls on Thursday, February 3, 2011 — The Year of the Rabbit.

Although considered somewhat timid by more dynamic signs, those born in the Rabbit years, are wise and cautious, and know better than to jump into any situation without thinking! Rabbit years have been

01/29/1903 to 02/15/1904,
02/14/1915 to 02/02/1916,
02/02/1927 to 01/22/1928
02/19/1939 to 02/07/1940
02/06/1951 to 01/26/1952
01/25/1963 to 02/12/1964
02/11/1975 to 01/30/1976
01/29/1987 to 02/16/1988
02/16/1999 to 02/04/2000
02/03/2011 to 01/22/2012

Tactful, considerate, and popular with a wide circle of friends and family, luck just seems to come to them unbidden.

For the rabbit in 2011, any recent setbacks or obstacles can be overcome, so look forward to a year in which to really shine, either personally or professionally.

However you may celebrate the New Year, every country seems to have its special food to ensure prosperity, health, and good fortune. The following are a few recipes from countries that you may want to “borrow” as you welcome 2011.

Noodles

In many Asian countries, long noodles are eaten on New Year's Day in order to bring a long life. One catch: You can't break the noodle before it is all in your mouth.

Sesame Noodles

Salt 1 package(s) (16-ounce) Chinese wheat noodles or spaghetti
1/3 cup(s) creamy peanut butter
1/4 cup(s) soy sauce
2 tablespoon(s) seasoned rice vinegar
1 tablespoon(s) vegetable oil
2 teaspoon(s) grated, peeled fresh ginger
1 small garlic clove, crushed with garlic press
1 teaspoon(s) Asian sesame oil
1/4 teaspoon(s) crushed red pepper
2  green onions, thinly sliced
1/2  English (seedless) cucumber, unpeeled, cut lengthwise in half and thinly sliced crosswise
4  radishes, cut into 1-inch by 1/4-inch sticks
1 medium carrot, cut into matchstick-thin strips

1. Heat large saucepot of salted water to boiling over high heat; add noodles and cook as label directs.

2. Meanwhile, in small bowl, with wire whisk or fork, mix peanut butter, soy sauce, vinegar, vegetable oil, ginger, garlic, sesame oil, crushed red pepper, and 1/2 cup water until blended. Set sauce aside.

3. Drain noodles; rinse under cold running water and drain again.

4. In large serving bowl, toss noodles with sauce until evenly coated. Top with vegetables; toss before serving.

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Lentils

Thought to resemble coins, lentils are eaten throughout Italy for good fortune in the New Year. Plus, the legumes plump (with water) as they cook, symbolizing growing wealth.

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Red Lentils and Vegetable Soup

1 tablespoon(s) olive oil
4 medium carrots, chopped
1 small onion, chopped
1 teaspoon(s) ground cumin
1 can(s) (14 1/2-ounce) diced tomatoes
1 can(s) (14- to 14 1/2-ounce) vegetable broth
1 cup(s) dried red lentils
1/4 teaspoon(s) salt
1/8 teaspoon(s) ground black pepper
1 bag(s) (5-ounce) baby spinach

1. In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.

2. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups.

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Round Cakes and Breads

Eating round or ring-shaped cakes, pastries, and breads is a popular New Year's tradition in various countries. In Greece, families bake vassilopita, a cake containing a hidden good-luck coin. Italians eat sweet panetonne, Mexicans enjoy the ring-shaped rosca de reyes cake, and the Dutch indulge in puffed, doughnut-like ollie bollen.

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Stollen

2 1/3 cup(s) all-purpose flour
1/2 cup(s) sugar
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/2 cup(s) (1 stick) cold butter or margarine
1 cup(s) part-skim ricotta cheese
1 cup(s) dried tart cherries or other dried fruit, coarsely chopped
1/3 cup(s) pecans, toasted and chopped
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) grated fresh lemon peel
2 large eggs
Confectioners' sugar (optional)

1. Preheat oven to 325 degrees F. Grease large cookie sheet. In large bowl, stir together flour, sugar, baking powder, and 1/4 teaspoon salt. With pastry blender or using two knives scissors-fashion, cut in butter until mixture resembles fine crumbs. Stir in ricotta, dried cherries, pecans, vanilla, lemon peel, and eggs until well combined.

2. Turn dough onto lightly floured surface. With floured hands, gently knead dough two or three times to blend. With floured rolling pin, roll dough into 10" by 8" oval. Fold oval lengthwise, bringing top half over so that bottom of dough extends by about 1 inch.

3. Place stollen on prepared cookie sheet. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Transfer stollen to wire rack; cool completely. Sprinkle with confectioners' sugar to coat just before serving if you like.

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