Cucumber Salad (Yaam Taeng Kwa)

Well, I'm definitely on a roll with some of my favorite Thai dishes. So, couldn't resist, had to share this one with you as well. It is a fantastic dish to make for those hot summer days, or even to take to an office party or potluck. If you make it hot and spicy with the red chilies, make sure you let folks know before they take a big bite - trust me! Also - make sure when you're slicing the chilies that you do not touch your face to avoid any burn - I suggest even wearing some gloves.

Ingredients:

• 2 cups cucumbers, peeled and sliced
• 1 red onion, thinly sliced
• 2 hot red chilies, thinly sliced
• 3 tablespoons white vinegar
• 3 tablespoons rice vinegar
• 1/2 cup warm water

Directions:

• On a serving platter, arrange cucumbers, red onion, and chilies in layers.
• In a bowl, mix the sugar, vinegar, and water and stir until the sugar is dissolved.
• Pour over cucumbers.

Can be covered with plastic wrap and stored in the refrigerator for up to several hours before serving.

Serves 2

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. 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. Please forward a courtesy email to the author including an active web link where it is posted.

Lemon Grass Coconut Rice

Here's another great lemongrass recipe. Serve this wonderfully fragrant and flavorful dish with the Ginger, Chicken and Coconut Soup posted earlier!

Ingredients:

• 1 cup long-grain rice
• 1 stalk lemongrass, bottom 6 inches only
• 1-3/4 cups coconut milk (can substitute with light coconut milk)
• 2 bay leaves
• 1/2 teaspoon tumeric
• Salt

Directions:

• Wash the rice under running cold water until water runs clear. Bruise the lemongrass stalk by hitting it with a blunt end of the knife to release the flavors.
• Place coconut milk, rice, lemongrass, bay leaves, tumeric, and a pinch of salt in a medium saucepan.
• Slowly bring to a boil, stirring once in a while. Once it boils, lower the heat and set to a slow simmer. Cover and cook for 25 minutes or until all liquid is absorbed.
• Remove bay leaves and lemongrass and serve hot.

Serves 6

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. 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. Please forward a courtesy email to the author including an active web link where it is posted.

Ginger, Chicken and Coconut Soup

This is one of my favorite soups and ranks right up there with other "comfort foods!" You'll find this served in most Thai restaurants.

Ingredients:

• 4 lemongrass stalks, roots trimmed
• 1-3/4 cups canned coconut milk (you can substitute with "light" variety if you like)
• 2 cups chicken stock
• 1-inch piece galangal (ginger), peeled and thinly sliced
• 10 black peppercorns, crushed
• 10 kaffir lime leaves, torn
• 11 ounces skinless bonesless chicken breasts, cut into thin strips
• 1 cup button mushrooms
• 1/2 cup baby corn cobs, quartered lengthwise
• 4 tablespoons lime juice
• 3 tablespoons nam pla (fish sauce)
• Garnish with chopped fresh red chiles, scallions and fresh cilantro leaves

Directions:

• Cut off the lower 2 inches from each lemongrass stalk and chop it finely. Bruise the remaining pieces of stalk. Bring the coconut milk and chicken stock to a boil in a large pan. Add all the lemongrass, galangal, peppercorns and half the lime leaves. Lower the heat and simmer gently for 10 minutes. Strain into a clean pan.
• Return the soup to the heat, then add the chicken, mushrooms and corn. Simmer for 5-7 minutes or until the chicken is cooked.
• Stir in the lime juice and nam pla (fish sauce), then add the remaining lime leaves. Serve hot, garnished with chiles, scallions and cilantro as desired.

Enjoy! You can serve this with a side dish of aromatic rice and fresh, steamed brocoli for a complete meal.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. 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. Please extend the courtesy of sending the author an email and weblink with the to where it is posted.

Lemongrass

Recently one of my new friends to this blog asked if I had any recipes with lemongrass. Next to cilantro, lemongrass is one of my favorite herbs. So, in addition to the recipe that I've also posted to HomeChef, I decided to also include a little information about lemongrass and how it is used to create tasty dishes!

Few other herbs or aromatics have taken over the Western World as much as lemongrass has in recent years. Today, you can find this ingredient in most supermarkets. Lemongrass is a perennial tufted plant that has a bulbous base. It grows in dense clumps that can be found in tropical and subtropical climates and is now also commercially cultivated. Lemongrass looks like fat scallions (or green onions) or very slim leeks. Cut stems are typically about 8 inches long.

Lemongrass appears as a simple green-yellow stalk, but its wonderful citrus-like aroma is found when the stems are cut. This aroma is coupled with a clean, yet intense lemon flavor with a hint of ginger and yet none of the acidity of lemons or grapefruits.

You may find some recipes call for the use of lemongrass rind, but the rind simply does not have the intense flavor that fresh lemongrass can provide. Ground, dried lemongrass is called seair powder and can be used instead of the fresh variety. To substitute exchange 1 teaspoon of powder as the equivalent of 1 fresh stem. In your supermarket you may find the fresh, dried or ground varieties of lemongrass. Many markets now also carry fresh lemongrass paste in the vegetable aisle.

Lemongrass is most commonly used in soups, sauces, stir-fries, curries, salads, pickles and marinades. It is a perfect compliment to coconut milk, especially in fish, seafood and chicken dishes. The best Thai chefs often start a stir-fry by adding a few rings of lemongrass and perhaps even a little grated or chopped fresh ginger root or galangal to the oil. Not only does this infuse the oil with some lively flavor, but it also serves as an aromatic guaranteed to make your mouth water!

There are two ways to use lemongrass in cooking. First, the stem can be bruised, then cooked slowly in a soup or stew until it releases all the flavor before the stem is removed from the dish. Or, the tender portions of the lemongrass stem (usually the lower 2 inches of the stem) can be sliced or finely chopped, then stir-fried or used in salads or braised dishes. You may find that you can use one stem of lemongrass for both purposes. The upper portion of the lemongrass stem is best used for basting broiled or BBQ'd food (see below).

You can store lemongrass stems in a paper bag in the refrigerator for up to 2-3 weeks.

To make a lemongrass basting brush: take the dry stalk and trim off the bottom 2 inches of the stem to use for cooking or in a soup. Then, flatten the cut end of the stem using a cleaver, pestle or flat side of a large knife or cleaver. This produces a fibrous brush that used for basting.

You may also find that lemongrass is called by many other names, such as: takrai (Thai); ningmeng cao (Mandarin); xiang mao (Cantonese); xa (Vietnamese); sera (Sinhalese); serai (Malay); sere, sereh (Indonesian); bhustrina, sera (Indian); hierba de limon (Spanish); erba di limone (Italian); Zitronengras (German); and herbe de citron (French).

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. 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. Please extend the courtesy of sending the author an email and weblink to your article or ebook when it is posted.

Spicy Roasted Almonds

If you like hot or spicy foods for snacks, then this is perfect! For those with "sensitive" palates, you can "dial-down" the chile for a milder taste.

Ingredients:

• 1/2 cup extra-virgin olive oil
• 1/2 pound raw whole almonds (with skin)
• 1 fresh red chile, split
• 1/2 teaspoon salt

Directions:

• Preheat the oven to 375 degrees Farenheit
• Heat the oil in a large ovenproof skillet over medium flame for a couple of minutes to get nice an dhot. Add the chile and allow it to infuse into the oil for 1 minute.
• Add the almonds, cook and stir for 2 minutes until the almonds are completely coated in the chili oil.
• Put the pan (and almonds) in the oven and roast for 14 minutes until the nuts are toasty and fragrant.
• Remove the almonds from the oil to a plate lined with paper towels and sprinkle with salt.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. 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.

Cilantro-Chile Dip

The creamy goodness of this dip works well with speced sweet-potato chips or your favorite veggie! We found this recipe in Woman's World magazine.

Ingredients:

• 1 package (8 ounces) Neufchatel cream cheese, at room temperature
• 2/3 cup chopped fresh cilantro
• 1 can (4.5 ounces) chopped green chiles
• 1-2 tablespoons fajita seasoning
• 1 tablespoon fresh squeezed lime juice
• 1/4 teaspoon grated lime zest

Directions:

• At medium speed, breat cream cheese until smooth and creamy.
• Add cilantro, chiles, fajita seasoning, lime juice and lime zest.
• Beat until fluffy, 3-4 minutes.
• Transfer to a serving bowl

Add this great dip to your football party offerings and you'll be the "talk of the town!"

Copyright M. A. Webb, 2004-2006. 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.

Apricot Basting Sauce

This basting sauce works best with fruits, and ethnic foods such as Mexican, North American, South American, or as a BBQ basting sauce for chicken or pork.

Ingredients:

• 1/2 cup apricot jam
• 1/4 cup apricots, dried, finely chopped
• 1/4 cup dry white wine
• 1 tablespoon honey
• 1 tablespoon Worcestershire Sauce

Directions:

• Heat all ingredients over low heat, stirring occasionally until jam is melted. Store in covered container in refrigerator if not using immediately.
• Makes about 1 cup of sauce

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. 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.

Frittata a la Milano

This dish makes an excellent one-dish meal that can be served for breakfast, lunch or dinner with the family or to guests!

Ingredients:

• 1 cup broccoli flowerettes
• 1/2 cup sliced mushrooms
• 1/2 cup red pepper, cut into rings
• 2 green onions, sliced into 1 inch pieces
• 1 tablespoon butter or margarine
• 8 eggs
• 1/4 cup dijon or country dijon mustard
• 1/4 cup water
• 1/2 teaspoon Italian seasoning
• 1 cup Swiss cheese, shredded

Directions:

• Preheat oven to 375 degrees Farenheit. In a 10-inch ovenproof skillet, over medium heat, cook broccoli, mushrooms, red pepper and green onions in butter until tender-crisp, about 5 minutes. Remove from heat.
• In small bowl, with electric mixer, beat eggs, mustard, water and Italian seasoning until foamy; stir in cheese. Pour mixture into skillet over vegetables.
• Bake 20 to 25 minutes or until well set. Cut into wedges, serve immediately.

You can add salsa, fresh diced tomatoes and peppers, shredded Swiss, cheddar or mozarella cheese, or even sour cream on the side for garnish.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. 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. It is common practice and courtesy to send the author an email indicating you wish to, or have posted, this article to another location and the link to where it is posted.

Spinach Cheese Balls with Sauce

These make great appetizers!

Ingredients:

• 1 box (9 ounces) frozen spinach
• 1 egg, beaten
• 1 cup (4 ounces) shredded Parmesan cheese
• 1 cup (4 ounces) shredded mozzarella cheese
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano leaves
• 1/2 cup sour cream
• 2 tablespoons extra-virgin olive oil
• 1 container (15 ounces) ricotta cheese
• 2 cups all-purpose flour
• vegetable oil for deep frying
• 3/4 cup Italian style bread crumbs
• marinara or pasta sauce for serving (about 25 ounces)

Directions:

• Remove frozen spinach from container and place in colander. Rinse with warm water until thawed; drain well. Squeeze dry with a paper towel or kitchen towel.
• Mix in large bowl egg, both cheeses, salt, onion powder, garlic powder, oregano, sour cream, oil and ricotta cheese until well blended. Add spinach to cheese mixture; mix well. Stir in flour, 1 cup at a time, until well blended.
• Fill 10-inch skillet half full with oil; heat over medium heat until candy/deep-fry thermometer reads 350 degrees Farenheit. Or, if using an electric deep fryer, add oil to fill line and heat to same temperature.
• Place bread crumbs in a small bowl. Shape spinach-cheese mixture into 1 anad 1/2 inch balls (makes about 40), using about 1 and 1/2 tablespoons for each ball; roll in bread crumbs and place on a cookie sheet or tray.
• Fry spinach balls 6 at a time for about 4 to 6 minutes; turning as necessary; until they are golden brown. With a slotted spoon, remove balls from the skillet or fryer and place on paper towels to drain. Cool 2 minutes before serving.
• Serve with warm marinara or pasta sauce for dipping. You could also use a sour cream or ranch sauce as an additional dipping sauce.
• Makes 20 servings (2 balls each with 3 tablespoons sauce for each serving)

Source: http://www.HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. 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.

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.