Creamed Spinach

Popeye himself would have liked this recipe! A great side dish for any meal or special occasion and includes a make-ahead tip. (Recipe found in USA Weekend, Dec 9-11, 2005, pg 21.)

Ingredients:

• 1 and 1/2 cups whole milk
• 4, 10-ounce boxes frozen, chopped spinach, thawed and squeezed dry (reserve 1/2 cup liquid)
• 3 large garlic cloves, minced
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon ground nutmeg
• salt and ground black pepper

Directions:

• Combine milk, reserved spinach liquid and garlic in a 1-quart measuring cup or microwave-safe bowl covered with a saucer. Microwave or heat slowly in a medium saucepan until very hot and steamy. Let stand, covered, for 5 to 10 minutes to soften the garlic.
• Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach, and cook until sauce is thick and bubbly and spinach is tender, but still green, about 5 minutes.
• MAKE AHEAD TIP: Turn onto a large rimmed baking sheet to cool quickly. Transfer to a covered container and refrigerate up to 2 days. Warm slowly over low heat.
• When ready to serve, stir in cheese and season with nutmeg and a generous sprinkle of salt and pepper. Serve hot.

Copyright M. A. Webb, 2004-2005. All Rights Reserved

Source: http://HomeChef.blogspot.com

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Quick Apple Griddle Cakes

For those chilly Fall mornings, or for a special breakfast treat, try these tasty apple griddle cakes!

Ingredients:

• 1/4 cup melted butter
• 1 egg, well beaten
• 1 cup milk
• 1 cup grated apples (we recommend a firm, tart apple)
• 1 and 1/4 cup flour (you can use white or whole wheat)
• 1 and 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 tablespoon sugar

Directions:

• Mix egg, milk, butter and apple together.
• Combine dry ingredients and blend with liquids.
• Fry at slightly higher temperature than you would for plain pancakes.
• Makes about 12 griddle cakes

Copyright M. A. Webb, 2005. All Rights Reserved

Source: http://HomeChef.blogspot.com

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Cinnamon Sticks

Kids and adults alike will enjoy this tasty treat either for a special breakfast or snack!

Ingredients:

• 1 large loaf unsliced day-old white sandwich bread
• melted butter
• cinnamon sugar

Directions:

• Cut loaf of bread into 1 inch slices and trim crusts.
• Cut each slice into 4 finger-sized lengths. Place on a cookie sheet, cover with a most tea towel, and refrigerate for at least 24 hours.
• Remove bread from refrigerator. Using pastry brush, brush all sides of each stuck with melted butter. Roll in cinnamon sugar and replace on cookie sheet.
• Bake in a 400 degree Farenheit overn for 10-15 minutes. Serve hot from the oven.
• Serves about 12 people.

Copyright M. A. Webb, 2005. All Rights Reserved

Source: http://HomeChef.blogspot.com

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Quick-and-Easy Lima Bake

This is a great recipe if you need a quick side dish or for a potluck dinner!

Ingredients:

• 1 (10 ounce) package frozen baby lima beans
• 1/2 clove garlic (or equivalent garlic powder)
• 1/2 cup boiling water
• 1 can cream of mushroom soup
• 1/8 teaspoon salt
• 5 to 6 wieners (all-meat or vegetarian), sliced, optional

Directions:

• Cover and cook lima beans and garlic in boiling water until tender. Drain and remove garlic clove.
• Stir in soup, salt and wieners.
• Bake uncovered in a 350 degree Farenheit oven for 25 minutes

Serves 4-6 adults

Copyright M. A. Webb, 2005. All Rights Reserved

Source: http://HomeChef.blogspot.com

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Sweet Potato Balls

This recipe is courtesy of Paula Deen as seen her Food Network show. You can visit the Food Network website by clicking here.

Ingredients:

• 4 large sweet potatoes
• 2/3 cup packed brown sugar
• 2 tablespoons orange juice
• 1 teaspoon orange zest
• 1/2 teaspoon freshly grated nutmeg
• 2 cups shredded coconut, sweetened
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 large marshmallow per potato ball

Directions:

• Preheat oven to 350 degrees Farenheit.
• Bake the potatoes until tender, then peel and mash.
• Stir in the brown sugar, orange juice, zest and nutmeg.
• In a separate bowl, toss the coconut with the sugar and cinnamon.
• Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball.
• Roll the balls in the coconut mixture.
• Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potatoe balls to burst open.

Copyright M. A. Webb, 2005. All Rights Reserved

Source: http://HomeChef.blogspot.com

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Hearty Vegetable Soup

This is a great soup for those chilly evenings and is simple to make using some canned goods from your local grocer.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 small leek, white parts only, washed and finely chopped
• 2 ribs celery, chopped
• 1 small zucchini, diced
• 8 cups canned chicken broth (low-sodium or regular)
• 1/2 cup canned navy beans, drained
• 1 can (16 ounces) new potatoes, drained
• 1 can (14 ounces) diced tomatoes, no-salt added
• 1 can (8 ounces) sliced carrots, drained
• 1 can (8 ounces) regular cut green beans, drained
• 2 ounces dry pasta (i.e., vermicelli or angel hair), broken into small pieces
• Salt and Pepper to taste
• 3 tablespoons prepared pesto

Directions:

• Heat the olive oil in a large soup pot over medium heat. Add the onion, leek, celery and zucchini. Cook and stir until the vegetables are softened, about 5 to 8 minutes.
• Add the broth and beans; bring to a boil. Reduce the heat and cover; simmer for 15 minutes.
• Add the potatoes, tomatoes, carrots, green beans and pasta, and cover. Cook for 10 to 15 minutes or until the pasta is cooked through. Season with salt and pepper.
• Ladle the soup into bowls and spoon a little of the peseto into each serving.

You can serve on the side a heart wheat or French bread as well to compliment this great soup!

Copyright M. A. Webb, 2005. All Rights Reserved

Source: http://HomeChef.blogspot.com

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Holiday Grog

This is one of the most delicious beverages for cold weather and the holidays found on the Internet! You can keep it on a pot on the back of the stove for ladling out - or use a crock pot to keep it warm for parties or throughout the day. Leave out the alcohol if you want a non-alcoholic beverage. The added bonus is that it will fill your house with a wonderful holiday fragrance!

Ingredients:

• 4 cups apple cider or apple juice
• 1/2 cup brown sugar
• 1/2 cup dark rum (like Meyers)
• 1/4 cup brandy or cognac
• 2 teaspoons Grand Marnier or Cointreau
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• salt to taste (a pinch or so is all that is needed to bring out the flavors)
• 1 orange, sliced thin
• 1/2 lemon, sliced thin
• Garnish (whipped cream and nutmeg if desired)

Directions:

• In a non-reactive pot (stainless steel, ceramic or enamel-coated metal) bring the cider just to a boil; immediately reduce heat, add the brown sugar and cook, stirring, over low heat until the sugar is dissolved without boiling.
• Remove from heat; add all remaining ingredients
• Float sliced orange and lemon on top. Allow flavors to infuse for a half hour ro more, if time is available. May be made ahead and allowed to stand a cool room temperature fo rup to four hours. Refrigerate for longer storage.
• To serve, reheat the grog (if it has cooled) over low heat and keep warm for serving, but do NOT allow the grog to boil.
• Ladle hot grog into cups or mugs. Garnish with whipped cream or nutmeg if desired.

Copyright M. A. Webb, 2005. All Rights Reserved

Source: http://HomeChef.blogspot.com

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Cranberry Bread

I love cranberry bread and this one is yummy! If you are going to serve this bread to anyone with an allergy to nuts, just drop those from the ingredients list and you'll still have a tasty holiday bread! The recipe comes from the Dinner Co-Op.

Ingredients:

• 2 eggs, beaten
• 1 cup orange juice
• 1/4 cup water
• 2 grated orange rinds
• 1/4 cup melted butter
• 4 cups flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2 cups sugar
• 1 cup chopped nuts
• 2 cups chopped cranberries

Directions:

• Combine eggs, orange juice, water, orange rinds and melted butter.
• Sift dry ingredients and blend well with creamed mixture. Add nuts and cranberries.
• Turn into 2 greased and wax-paper lined loaf pans.
• Bkae at 325 degrees Farenheit for 40 minutes. Lower heat to 300 degrees Farenheit and bake 40 minutes more.
• Remove bread from pans and peel wax paper before cooling.
• Can be frozen.

Copyright M. A. Webb, 2005. All Rights Reserved

Source: http://HomeChef.blogspot.com

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Squash Pie Like Gramma Used to Make!

My grandmother used to make the BEST squash pie around the holidays. If squash is not your "favorite" - no worries! This is still a very tasty dessert!

Ingredients:

• 1/2 teaspoon salt
• 1 cup sugar
• 1 and 1/4 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon cloves
• 1 tablespoon (rounded) flour
• 1, 10-ounce package frozen squash
• 2 eggs, beaten
• 2 cups evaporated milk
• 1 unbaked 9 inch pie shell

Directions:

• Thaw squash and drain off excess water.
• In a small bowl, combine dry ingredients and set aside.
• In large bowl mix squash, eggs and milk until well combined.
• Blend in dry ingredients.
• Pour mixture into 9 inch pie shell.
• Bake at 425 degrees Farenheit for 20 minutes. Reduce temperature to 375 degrees Farenheit and bake an additional 45 to 50 minutes until done.

Copyright M. A. Webb, 2005. All Rights Reserved

Source: http://HomeChef.blogspot.com

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Glazed Carrots

Eating veggies has never been so tasty or so easy! Here's another from Gooseberry Patch. For more fabulous recipes and collections, please visit our website: eBooksnStuff.com

Ingredients:

• 1 and 1/2 pounds carrots, peeled and sliced
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 1/2 cup water
• 2 tablespoons cider
• 1 tablespoon cider vinegar

Directions:

• Combine carrots, butter, salt and water in a saucepan. Bring to a boil, reduce heat and simmer, covered, for about 10 minutes.
• Uncover; add cider and vinegar. Bring to a boil, stirring often to prevent sticking.
• Lower heat and simmer 15 minutes to reduce liquid to a glaze.
• Serves 4

Copyright M. A. Webb, 2005. All Rights Reserved

Source: http://HomeChef.blogspot.com

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Easy Potato Quiche

This potato quiche is great for a chilly evening and yet another from my favorite, Gooseberry Patch! For other great recipes and collections visit our website, eBooksnStuff.com

Ingredients:

• 16-ounce bag frozen hashbrowns
• 2 tablespoons oil
• 1 onion, chopped
• 4 to 5 eggs, beaten
• 1 cup shredded Cheddar cheese

Directions:

• In a large skillet, fry hashbrowns and onion in oil until golden.
• Press potato mixture into a greased 9" deep-dish glass pie plate.
• Blend eggs with cheese and pour into crust.
• Bake at 350 degrees Farenheit for 35 minutes until set.
• Makes 8 servings

Copyright M. A. Webb, 2005. All Rights Reserved

Source: http://HomeChef.blogspot.com

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Spicy Cornbread

Visit our website to find other great recipes and collections! Here's another from one of my favorite places, Gooseberry Patch.

Ingredients:

• 2, eight and-a-half ounce packages corn muffin mix
• 2 tablespoons oil
• 4 jalapeno peppers, chopped
• 1/2 cup corn
• 1/4 cup sour cream
• 2 tablespoons honey

Directions:

• Prepare muffin mix according to package directions; stir in remaining ingredients.
• Pour into a greased 13"x9" baking dish; bake for 18 to 20 minutes at 400 degrees Farenheit or until golden
• Makes 9 to 12 servings

Copyright M. A. Webb, 2005. All Rights Reserved

Source: http://HomeChef.blogspot.com

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted

Cinnamon Apples

Some of my favorite recipes come from the Gooseberry Patch series of cookbooks - check them out! This is a great dish for Fall and makes a wonderful "special" breakfast dish or snack.

Ingredients:

• 8 to 10 apples, cored, peeled and sliced
• 1/2 cup brown sugar, packed
• 1/2 cup sugar
• 1/4 cup butter
• 1/2 cup honey
• 1 teaspoon vanilla extract
• cinnamon to taste

Directions:

• Arrange apple slices in a 1-1/2 to 2-quart casserole dish; set aside.
• Heat sugars, butter and honey in a heavy saucepan until sugars dissolve; stir until bubbly. Remove from heat; stir in vanilla and set aside.
• Sprinkle apples with cinnamon; pour sugar mixture on top and stir gently until evenly coated.
• Cover with aluminum foil; bake at 400 degrees Farenheit for 30 minutes or until apples are tender.
• Makes 8 servings

Jelly Roll Pans

What is a jelly roll pan and what is it used for? Well, I've looked at a number of recipes lately where this type of baking pan was called for and decided to share what I found.

Simply put, a jelly roll pan is a rectangular baking sheet with 1-inch-deep sides. It is used for baking thin cakes. The most popular size used for recipes and cake mixes is 10x15 inches. Larger sizes are available as well.

What do you do if you don't have a jelly roll pan? You can easily substitute with another baking pan that is close in size and measurement. Typically, non-commercial jelly roll pans are sized like this:

• Sheet Pan (reg): 10-1/2" wide x 15-1/2" long x 1" deep - holds 10 cups
• Sheet Pan (lg): 12-1/2" wide x 17-1/2" long x 1" deep - holds 12 cups

You may find that you have a cookie sheet, or even a pizza pan that comes close to these measurements and could be used as a substitute. Happy baking!

Copyright M. A. Webb, 2005. All Rights Reserved

Website: http://ebooksnstuff.com/eBooks_Food_1.html

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Sweet Potatoes with Apples

Twice-baked sweet potatoes, flavored with orange peel and nutmeg. These are greet to make ahead and if you want to add another twist of flavor, wrap them in foil and reheat them over the BBQ grill, using indirect heat, for about 15 minutes.

Ingredients:

• 8 medium sweet potatoes or yams
• 1/2 cup butter, softened
• 1/3 cup firmly packed brown sugar
• 1/2 teaspoon grated orange peel
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 medium (2 cups) tart cooking apples, peeled, cored and coarsely chopped

Directions:

• Heat oven to 350 degrees Farenheit. Prick sweet potatoes with a fork to allow steam to escape. Bake for 55 to 65 minutes or until tender. (You can also microwave them for about 8-10 mins, or until tender if you are in a hurry.)
• Cut thin, lengthwise slice from top of each sweet potato; scoop out inside, leaving thin shell. Place shells on 15x10x1 inch jelly roll pan; set aside.
• Place hot sweet potatoe and all remaining ingredients EXCEPT apple in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed and no lumps remain (about 2-3 minutes). Stir in apples by hand. Fill reserved shells with sweet potato mixture. Bake for 20 to 25 minutes or until heated through.
• NOTE: if you are going to reheat them over the BBQ, stuff the shells and wrap them in foil and place in the refrigerator until just before you need them. Then, about 10 minutes before you put them on the grill, remove them and let them sit until room temperature. Taking the foil-wrapped potatoes place them over indirect heat on the BBQ and heat for about 10-15 minutes, or until heated through.

Yield: 8 servings

Copyright M. A. Webb, 2005. All Rights Reserved.

(Source: http://homechef.blogspot.com)

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Poblano Chile and Two-Corn Pudding

Poblano chiles combined with whole kernel and creamed corn, tortilla chips and cheese come together in this fantastic baked dish!

Ingredients:

• No-Stick Cooking Spray
• 2 tablespoons stick butter
• 2 medium poblano chilies, seeded, chopped (about 1 cup)
• 1 medium onion, chopped (about 1/2 cup)
• 1 bag (16 ounces) frozen whole kernel corn
• 1 can (14-3/4 ounces) cream-style corn
• 2 eggs
• 1 cup milk
• 1 cup (4 oz) shredded Monterey Jack cheese with jalapeno pepper
• 1 cup crushed white corn tortilla chips
• 1/2 teaspoon salt

Directions:

• Preheat oven to 350 degrees Farenheit. Spray 11x7-inch baking dish with cooking spray. Set aside.
• Melt stick butter over medium heat in large skillet. Add chilies and onion; cook and stir 5 minutes, or until vegetables are tender. Add whole kernel corn; cook and stir 2 minutes. Remove from heat; stir in cream-style corn.
• Beat eggs and milk in medium bowl. Pour over corn mixture in skillet; mixing until blended. Add cheese, tortilla chips and salt; mix lightly. Spoon into prepared baking dish. Bake uncovered 45 minutes, or until knife inserted in center comes out clean. Let stand 10 minutes.

Recipe Info:

1. Prep Time: 20 minutes
2. Cooking Time: 30 minutes to one hour
3. Servings: 10 servings (about 1/2 cup each)

Copyright M. A. Webb, 2005. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Pumpkin Creme Brulee

I absolutely LOVE creme brulee! Here's one of my favorite recipes, but if you want more, you should check out my book that has 45+ creme brulee recipes for under $2.00! You can't beat this deal - order and download your copy today.

Pumpkin Creme Brulee

Ingredients:

• 1 and 1/4 cup whipping cream
• 1/2 vanilla bean, split
• 5 large egg yolks
• 6 tablespoons sugar
• 1 teaspoon grated nutmeg
• 1/2 cup solid pack pumpkin
• 2 tablespoons orange liqueur
• 1/4 cup packed brown sugar
• 1/2 teaspoon cinnamon

Directions:

• Preheat oven to 350 degrees Farenheit.
• Bring cream to boil in a heavy saucepan. Remove from heat. Add vanilla bean. Let stand 20 minutes; discard vanilla bean.
• Whisk together egg yolks, sugar and nutmeg. Add pumpkin and orange liquer and mix until smooth. Whisk in cream mixture. Divide custard among six, half-cup sized ramekins.
• Arrange ramekins in large, heavy baking pan. Add enough hot water to pan to come up halfway up the sides of ramekins. Bake until sides are set but centers move slightly when shaken, about 20 minutes. Remove from water bath and cool. Refrigerate one hour.
• Preheat broiler. Sift brown sugar and cinnamon into small bowl. Sprinkle over custards. Broil 8 inches from heat source until sugar begins to melt, watching carefully, about 30 seconds. (Or you can use a kitchen torch instead of the oven broiler.)
• Serve immediately.

Copyright M. A. Webb, 2005. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

STOVE TOP Spinach Balls

Here's a great side dish, from KraftFoods.com, for your holiday dinner!

Ingredients:

• 1 pkg (6 oz) STOVE TOP stuffing Mix, Monterey Style with Mushroom & Onion
• 1 and 2/3 cups hot water
• 1/4 cup (1/2 stick) butter or margarine
• 2 pkg (10 oz each) frozen chopped spinach, thawed, well drained & patted dry
• 1 cup Kraft grated parmesan cheese
• 1 cup chopped fresh mushrooms
• 1 small onion, finely chopped
• 4 eggs

Directions:

• Preheat oven to 400 degrees Farenheit. Mix stuffing mix, hot water and butter in a large bowl until well blended.
• Add remaining ingredients; mix lightly. Shape into 60 balls, each about 1 inch in diameter. Place in single layer in two 15x10x1-inch baking pans sprayed with cooking spray.
• Bake 15 to 20 mins, or until lightly browned.

Kitchen Tips

• You can prepare and bake the spinach balls as directed; cool completely and then place them in freezer-weight resealable plastic bags and freeze for up to 3 months. When ready to serve, thaw in refrigerator. Place on baking sheets and bake at 400 degrees Farenheit for 10-15 mins, or until heated through.
• Substitute STOVE TOP Stuffing Mix for Chicken.

Picture-Perfect Turkey

"1. If turkey is frozen, thaw in the refrigerator or cold water. When ready to cook, remove the wrapper. Preheat the oven to 325 degrees Fahrenheit.

2. Remove the neck from the body cavity and the giblets from the neck cavity. Drain the juices and blot the cavities with paper towels.

3. Just before roasting, stuff the neck and body cavities lightly, if desired. Turn the wings back to hold the neck skin in place. Return legs to tucked position, if untucked. No trussing is necessary.

4. Place the turkey, breast side up, on a flat rack in an open roasting pan about 2 inches deep. A handy, "turkey lifter" comes with each Butterball turkey. Place this special string cradle on a rack, then place the turkey on top and bring the loops up around the turkey. Do this before putting the turkey in the oven and when lifting the cooked turkey from the pan, use the loops as handles.

5. Insert an oven-safe meat thermometer deep into the lower part of the thigh next to the body, not touching the bone.

6. Brush the skin with vegetable oil to prevent the skin from drying. Further basting is unnecessary.

7. Wash preparation utensils, work surfaces and hands in hot, soapy water following contact with uncooked turkey and juices.

8. Roast at 325 degrees Fahrenheit. For approximate cooking times, see roasting time schedule. When the skin is light golden, about 2/3 done, shield the breast loosely with lightweight foil to prevent overcooking.

9. Check for doneness ? hour before turkey is expected to be done. Turkey is fully cooked when the thigh's internal temperature is 180 degrees Fahrenheit. The thickest part of the breast should read 170 degrees Fahrenheit and the center of the stuffing should be 160 degrees Fahrenheit.

10. When done let the turkey stand for 15 to 20 minutes before carving."

Looking for more tips and hints, check out the Butterball website.

Good Cooking

“When we no longer have

good cooking in the world,

we will have no literature,

nor high and sharp intelligence,

nor friendly gatherings,

no social harmony.”

-Marie-Antoine Careme

Candles and Leaves - Fall Table Centerpiece

As we gather with family and friends over this Thanksgiving and holiday season, your table will take center stage. If you do not yet have a centerpiece, then maybe this will give you some inspiration! This takes about 15 minutes to put together and most items can be found in the grocery store or from your yard.

Here's what you will need:

3 candlesticks

taper candles (or pillar candles)

5 pumpkins

preserved or fresh leaves or branches

Arrange the candlesticks (or a variety of pillar candles) randomly down the table with the tallest ones in the center. Then, set the fall leaves on the tabletop around the bases of the candlesticks. Next, randomly distribute the pumpkins down the center of the table as well, or you can group them towards the center. Next, you can add to the decorations with a few pinecones, acorns, Indian corn, miniature turkeys or even foil-wrapped chocolate turkeys.

Tip: when using fresh leaves make sure that they are dry so that any wood surfaces will not be damaged. You could use a cloth runner or tray underneath fresh items if needed.

Copyright M. A. Webb, 2005. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Maple Fruit Dip

This is a great time of the year to use this fruit dip with fresh apple wedges!

Maple Fruit Dip

1 pkg (8 oz) cream cheese, softened
1/2 cup sour cream
1/4 cup sugar
1/4 cup brown sugar, packed
1-2 tablespoons maple syrup

In a small mixing bowl, combine cream cheese, sour cream, sugars and syrup; beat until smooth. Chill. Service with fruit fruit!


(Posted by Shelly Hill of Shelly's Tupperware Store at the DCW Forums)

Selecting a Good Knife

Every well-stocked kitchen should have a set of good knives. There's nothing worse than not having the right tools to work with when you are whipping up those culinary masterpieces! Here are a few tips to keep in mind when selecting a knife.

1. Do not buy knives simply on appearance. Hold the knife in your hand. The handle should feel comfortable and of substantial weight. The knife should be balanced, meaning that the handle should not be significantly heavierthan the blade or vice versa. If you are buying a set of knives, you should hold each knife in the set.

2. Wooden handles vs Carbon Steel. For most home kitchen use you should buy high-carbon stainless steel knives with riveted wooden handles. These knives are very durable and do not rust the way that cabon steel knives do.

3. Forged blades. The best knives have a tapered blade that runs from the tip to the base of the handle. The technical term for this is forged.

4. Brand names. There are a number of reputable knife brands that include the following: Henckels, Wusthof, Sabatier, Hoffritz, International Cutlery, Chief's Choice, and Global.

5. Where to buy. There are many choices of stores who specialize in cutlery as well as department stores, etc. I have found that even the discount stores often carry reputable brand names at reduced cost.

Here's another tip! If you are using a butcher block, or similar type of storage device, slip the knife into the block with the sharp side of the blade pointing up. This will help to preserve the sharp edge. Good luck shopping!

Copyright M. A. Webb, 2005. All Rights Reserved.

Publishing Rights: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Potato Leek Soup

(This soup rocks! With the cooler season upon us you'll enjoy this "comfort food!")

Ingredients:
2 tablespoons olive oil
4 large leeks, cut into 1/4-inch thick slices (about 2 lbs)
4 large russet potatoes, peeled, cubed (about 4 cups)
1-1/4 quart (5 cups) water
1 teaspoon salt
1/2 teaspoon black pepper
1 package (8 oz) cream cheese, cubed
1/2 cup milk
1/4 cup chopped fresh chives

Directions:
Heat oil in large stockpot on medium heat. Add leeks; cook 5 minutes or until tender, stirring occasionally. Add potatoes, water, salt and pepper; stir. Cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender. Cool 10 minutes.

Add leek mixture, in batches, to blender container; cover. Blend until pureed. Return to stockpot.

Whisk in cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted, stirring constantly. Add milk; cook until heated through, stirring occasionally. Sprinkle with chives just before serving.

(Receipe from KraftFoods.com)

Table Centerpieces That Add Pizzazz

Whether you are planning a formal party, dinner party, or a potluck, you can give your event extra pizzazz with simple, low cost table centerpieces. Here are just a few ideas:

Fill five or six square, clear glass vases with an item that represents your party's theme or decor. For example, shells for a beach party, lemons and limes for a Mexican fiesta, ornaments for Christmas, or golf balls for a sports event. There's no end to what your imagination can think of and your guests will be talking for a long time about fantastic your table looked!

If you want to jazz the vase up a bit more, insert a long-stemmed flower into the center of the vase. You can use real flowers or silk flowers for this purpose. For example, if you are planning a Mexican fiesta you could insert the large, brightly colored paper flowers, in the center, if a sports event a college banner, or sports flag.

Another way to jazz up the vase would be to take either plastic, foam or styrofoam figures that are keeping with your theme and insert heavy-gauge florists wire into the bottom and then insert these into the center of the vase. For birthday parties or other themes you can find a lot of these types of items in your local craft store where the party favors are displayed.

Copyright M. A. Webb, 2005. All Rights Reserved

ABOUT THE AUTHOR: Michele is a Netpreneur with five websites and five Blog sites and has successfully marketed to a small niche market with little or no advertising budget. She likes to write articles and share her experiences with others as well as learn from others and their "secrets" and tips.

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Eat, Drink and Be Merry...

"The Creator, by making man eat to live,

invites him to do so with appetite and

rewards him with pleasure."

Jean-Anthelme Brillat-Savarin (1755-1826)

'The Physiology of Taste'

Mouthwatering Gravy

by Michele Webb

Last month I had a wonderful vacation visiting the Blue Ridge Parkway and Smokey Mountain national parks. While travelling I got reacquainted with sawmill and redeye gravy (that's not something we see very often here in the West.) This brought back some memories of the gravy my mother, aunts and grandmothers used to make. Yummy!

So, here's a question for my readers? Do you like gravy? Would you like to see an ebook written on how to make perfect gravy; the different types of gravies; secrets, tips and hints; how to make tasty but low-fat or low-carb gravy, and, of course, a bunch of great recipes? If your answer is "yes" - I'd like to hear from you. Go to the bottom of this post and click on "Comments" and send me an email.

Before I sign off today, here's a sample of some of the information my gravy ebook might contain:

Gravy-Making Secret: for each cup of gravy you want to serve, you will need one tablespoon each of fat and flower.

Preparation Secret: when do you remove the pan from the burner and start whisking in liquids?

Ingredients Hint: what do you use to make your gravy? Corn starch or flour?

What different types of gravies are there? Here's just a few names to set your tastebuds on edge!

• White
• Pan
• Red-Eye
• Sawmill
• Cream
• Milk
• Pot Roast
• Giblet
• Brown
• Tomato
• Chocolate (for you chocoholics!)
• Cajun
• Cracked Pepper
• Fried Chicken
• Tex-Mex Chili
• Sauces (i.e., fruit, chocolate, BBQ, cheddar cheese, roasted red pepper)

Let me know if you're mouth is watering and what your favorite gravy is or how you prepare a "perfect" gravy!

Copyright M. A. Webb, 2004-2005. All Rights Reserved

About the Author: Michele has a lot of experience in healthcare, business and eCommerce. She loves to cook and to share her recipes and tips and secrets with others. She has a number of excellent recipe collections you may find interesting. You can also visit her personal web page for more information about her skills and experience.

Publishing Rights: You have permission to publish this article electronically, in print, in your e-book or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Twice-Baked Potatoes on the Grill

You have GOT to try these twice-baked potatoes! This weekend I had guests over and these were nothing short of a huge hit. They can easily be prepared ahead of time (like the night before your party or BBQ) and then put on the grill to warm them up. The grill gave them a wonderful smokey flavor.

Shopping List:

• 4 medium-sized baking potatoes
• sour cream (1/2 cup)
• cheddar cheese, shredded (1 cup)
• green onions, chopped (1/4 cup)
• tomatoes, fresh (1/2 cup chopped)

Preparation:

• Wash each of the potatoes and using a fork, prick holes to let out steam
• Place 2 potatoes at a time in the microwave on a paper towel
• Cook on High for 15 minutes. Turn the potatoes over frequently (ie, every 5 mins)
• Remove potatoes from the microwave and let cool (30 mins to overnight)
• When cool enough to handle, cut each potato in half lengthwise
• Using a small spoon or grapefruit spoon, hollow out the potato half, leaving at least a one-quarter (1/4) inch shell inside. Put the potato into a bowl.
• In the bowl with the potato, add the cheddar cheese, green onions, fresh tomatoes and sour cream
• Gently mix the ingredients together. I recommend not mashing them and leaving the mixture a bit chunky.
• Spoon the mixture back into the potato shells. They should be slightly mounded.
• Place each potato half, skin side down, on the grill (indirect grilling is best). Either tent with foil or close the lid of the grill while cooking.
• Cook for 10-15 minutes. Remove from heat if the skin starts to burn or turn the heat down.

If you prepare the potatoes ahead and put them in the refrigerator overnight, just add 5 minutes to the cooking time.

Serves 2-4 persons.

Julia Child on Enjoying Life

"It's fun to get together and have something good to eat at least once a day. That's what human life is all about - enjoying things."

--- Julia Child

Freezing Fruits and Veggies

"Can I freeze it?" is a question often asked in our homes, and for good reason. If you have tried to freeze fruits with, or without success, you might be interested in this simple tip.

Fruits and vegetables with a high water content and delicate cell structure, such as lettuce, tomatoes and watermelon, do not freeze well.

Fats do not freeze well either, so if you are going to freeze steaks or other meats, trim most of the excess fat off before freezing.

As long as your foods are properly prepared and stored prior to freezing, and you select foods that are amenable to freezing, you should have no problems. This simple tip can easily save you time and money for just a few minutes of preparation. Enjoy!

Publishing Rights: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

ABOUT THE AUTHOR
Michele is a published author and webmaster of five websites as well as a member of a number of organizations for women Netpreneurs and business owners and lives in Las Vegas, Nevada USA with her two Australian Shepherd dogs. You can contact Michele her bookstore.

Copyright M. A. Webb, 2005. All Rights Reserved

Make a Disposable Grill Basket

Uh oh - need a grill basket? You can easily improvise with a disposable 12x8-inch foil baking pan. Poke several holes in the bottom and sides of the pan with the tip of kitchen scissors. Add your vegetables or small pieces of meat and place on the grill. Place a plate under the grill basket or foil pan when carrying it to and from the grill.

About The Author: Michele loves reading, learning and sharing with others tips and information that helps us live life to the fullest and with the most happiness possible. She writes books, reports and articles for readers of all ages.

Publishing Rights: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Copyright 2005, Michele Webb. All Rights Reserved

Easy Twice-Stuffed Potatos

Making twice-stuffed potatoes just got easy! Use a serrated knife to halve the potatoes and a grapefruit spoon to scoop potato pulp from the skin. Once they are stuffed, the potato shells can be covered and refrigerated until they are ready to bake or grill.

Quick-and-Easy Salad Croutons

Need some crumbled salad croutons? You can quickly do this with little or no mess if you place them in a resealable plastic bag. Close the bag and crush them with a rolling pin. If you want to add some zest to the mixture, add some chopped pecans to the bag and shake lightly to mix.

Tip of the Day: Chopping Sun-Dried Tomatoes

Need to chop some sun-dried tomatoes? You can make the task so much easier and quicker by using your kitchen scissors. Leftover tomatoes can be refrigerated and added to your favorite pasta dish, sauce, salad or vegetable.

Tip of the Day: Storing Chile Peppers

Have you ever wondered what to do with those leftover chile peppers? Transfer them to a covered container and refrigerate them for up to 5 days. They are great and tasty additions to soups, pastas, rice or bean dishes or causes. For longer storage, put them in a sealed freezer container and they can be stored frozen for up to 3 months.

Tip of the Day: Marinades and Sauces

When marinades or sauces that have been used for brushing on meat, poultry or seafood, boil the mixture for at least one minute before serving. This will destroy any bacteria that might have been transferred from the raw meat during brushing.

Two for One Dinners: Eggplant

If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night. There are a six articles in this series, today we are going to look at what you can do with eggplant.

DINNER - NIGHT ONE: Eggplant Parmesan

Layer baked eggplant slices with ricotta and mozzarella cheeses and tomato sauce, then top with a mixture of breadcrumbs and Parmesan cheese for a delicious vegetarian take on comfort food. Best when baked in a glass baking dish. Store leftovers, covered tightly, in the glass baking dish. Serve with steamed broccoli and bread twists.

DINNER - NIGHT TWO: Rigatoni with Eggplant Sauce

Up to two nights later, chop the leftover casserole coarsely, then toss it with leftover tomato sauce and mix with cooked rigatoni for a great pasta dish. Serve with a tossed salad and bread (optional).

About the Author: She loves to cook (or attempt to cook) and likes to collect recipes, cookbooks and tips and hints she can share with friends and family. Check out her online collection today!

Publishing Rights: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email.

Copyright 2005, Michele Webb. All Rights Reserved

Shelf-Life Lingo

Have you ever wondered what the dates stamped on your food products really mean? Here’s a simple guide to understanding shelf-life lingo.

Pack Date: This is the date stamped when the product was actually packaged. It is not necessarily an indicator of freshness.

Sell-By-Date: This is the last day that a retailer can display the product for sale. The good news is that the food should remain safe to eat for as many as 10 days after the stamped date if it is refrigerated or stored properly.

Use-By-Date: This date means that the food is safe to eat until this date stamped. However, if there was mishandling or improper storage at the retailer store or the buyer’s home, which could cause damage or spoilage, this would have to be taken under consideration.

Best-If-Used-By Date: This is the most reliable date to use because it takes into account possible mishandling of the food product.

This should help you understand what all those dates are stamped on the food products. Make sure you understand which date and its purpose before you use your food products and you will remain happy and healthy.

About the Author: She loves to cook (or attempt to cook) and likes to collect recipes, cookbooks and tips and hints she can share with friends and family. Check out her online collection today!

Publishing Rights: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Copyright 2005, Michele Webb. All Rights Reserved.