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.