It's New Year's Eve and most of us want to celebrate. That sometimes means a hangover on New Year's morning. Or New Year's afternoon if you're one of those party goers who stay up half the night.

Besides the traditional hangover cure of aspirin and a bit of the hair of the dog that bit you, the right combination of foods can help. Many swear by spicy foods with a generous portion of all three macro-nutrients; carbohydrates, proteins, and fats.

While not exactly diet friendly, these delicious dishes (see recipes below) suit the bill for getting you better after a night of alcoholic overindulgence. Hangovers aren't so much cured as waited out. But supplying your body with enough raw materials is helpful to recovery. Throw a multi-vitamin into the mix for added nutritional support.

Nevada Style Huervos Rancheros

2 tablespoons butter
4 corn tortillas
4 eggs
Salt and pepper to taste
1 cup Nevada Style Salsa Verde (see recipe)
1/2 cup shredded white or longhorn cheese

Melt butter in a skillet. Fry each tortilla one by one until slightly crisp, about 30 seconds per side. Keep warm on a heated plate. Reduce heat to warm. Cook eggs one at a time until set and season with salt and pepper to taste. Place one egg on each tortilla and top with salsa and cheese. Heat under broiler or in a skillet until cheese melts. Serves 2 working cowboys or 4 city slickers.

Nevada Style Salsa Verde

2 cups white onion, chopped
2 cups canned tomatilloes, drained
or 2 cups fresh tomatilloes, boiled until tender, drained
1 cup scallions, diced
1 cup fresh cilantro leaves, chopped
1/8 cup jalapenos, seeded and dice
1/8 cup fresh lime juice

Combine all ingredients. Chill before serving. Serves 3 cowpokes or 6 city slickers.

California Bacon, Avocado and Cheese Omelets

4 cups ripe tomatoes, chopped
2 cups red onion, diced
1 cup cilantro leaves, chopped
1/8 cup jalapeño peppers, minced
1/8 cup fresh lime juice
1/2 teaspoon salt
4 avocados
4 tablespoons lime juice
24 large eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon unsalted butter
1 pound lean bacon, cooked and crumbled
2 cup grated Monterey Jack and 2 cups sharp cheddar cheese, combined

For Salsa: Combine tomato, onion, jalapeño, cilantro, lime juice, and salt. Chill salsa.

Prepare bacon. Peel, pit and dice avocado. Sprinkle with lime juice to keep avocado from darkening. Set aside. Whisk together eggs and milk, salt and pepper. In a small skillet, heat 1/2 tablespoon of the butter, pour in enough of the egg mixture to evenly cover 1/4 inch of the bottom of skillet and cook until almost set. Sprinkle half the omelet with one twelfth of the bacon, avocado, and cheese. Cook 1 minute until set, then fold omelet over the filing and transfer to a plate. Serve warm with salsa for garnish. Repeat process until you run out of ingredients. Serves 12.

Recipes courtesy 'Authentic Cowboy Cookery Then & Now' and 'All American Meals' by Carol Bardelli, available soon by eBook through JB Publications.