Happy Monday! I make traditional cranberry sauce every year. If you are still using the can, STOP IT. I've always just made the recipe on the bag, but this year let's all try a new recipe I found. It just sounds so good. If you're not up for experimenting then just make the recipe on the package, it's very good, and 200 times better than the can, I always add a little more sugar because I don't like it real tart. but you go with what you like. You won't be sorry. Anybody want to try this new recipe and then I'd love to hear comments about it. COOK ON............

Cranberry Sauce with Ginger & Apricots

It wouldn’t be Thanksgiving without cranberry sauce! Acclaimed baker and cookbook author Dorie Greenspan spikes hers with ginger and dried apricots.

2 bags (12 oz. each) fresh cranberries

1 cup orange juice

1 cup apricot jam

3/4 cup sugar

1/2 tsp ginger

1/4 lb. dried apricots, finely diced

Stir all the ingredients together in a large, heavy pot and bring to a boil. Reduce the heat to medium and cook, stirring, until the berries pop and the sauce starts to thicken—it will thicken much more as it cools—about 8 minutes. Cool to room temperature, cover, and chill.

Serves 20. Per 1/4 cup: 100 calories, 27g carbs, 1g protein, no cholesterol, and no fat.

Chestnut Dressing

I posted Susie's chestnut dressing a couple of days ago, but it didn't get posted, so here it is again. A wonderful dressing and perfect for the holidays. COOK ON..........

Nana's Chestnut Stuffing

2 lb chestnuts (I boil them, then cut them in 1/4's to get out the meat)
1 cup bread crumbs (I use Progresso Italian)
1/4 cup melted butter
1 1/2 cups 1/2 and 1/2

Grind the chestnuts and mix in other ingredients. Add more half and half
as needed. Stuffs a 20 lb turkey.

Silver Palate Chili (sort of)

Now that it's fall with football, basketball and windy weather it is definitely time for my chili recipe. Actually, it's from the Silver Palate Cookbook, the original. I worn out my first one and had to buy a second copy. It was the cookbook that I felt excited to cook with. Back then many of the recipes were different and had ingredients I really hadn't used. We have been using this chili recipe for years of course with my modifications, I'll put my changes in italic, if you want to make it as the ladies made it, it's delicious. The changes I've made simply reflect my taste. This chili taste best the next day, perfect to take to a potluck or when you're going to serve a bunch. It is truly the best all around chili I've ever made.

When choosing chopped meat for chili, you'll find that beef chuck adds great flavor. And you never can have too many spices. Look for dark red kidney beans. Lemon juice brightens all the tastes!

Sort of the Silver Palate Chili

Ingredients Servings: 20

2 tablespoons extra-virgin olive oil

1 pound yellow onions, coarsely chopped

1 pound sweet Italian sausage, removed from casings

4 pounds beef chuck, ground (I buy a chuck or round steak & cut it into 1/2 pieces)

1 12 ounce can tomato paste

1 ½ tablespoons minced garlic (I use an entire bulb of garlic, never too much)

1/3 cup ground cumin

½ cup chili powder

¼ cup Dijon mustard

2 tablespoons dried basil

2 tablespoons dried oregano

1 ½ tablespoon salt, or to taste

1 ½ tablespoons freshly ground black pepper

3 28 ounce cans Italian plum tomatoes, drained

¼ cup dry red wine

2 tablespoons lemon juice

¼ cup chopped fresh dill

¼ cup chopped parsley

2 16 ounce cans dark-red kidney beans, drained (sometimes I use Pinto Beans)

2 5/12 ounce cans pitted black olives, drained (Optional, some don't like the olives)

Heat the olive oil in a very large pot. Add the onions and cook over

low heat, stirring occasionally, until wilted, about 15 minutes. Add

the sausage meat and ground chuck and cook over medium-high heat,

stirring, until the meats are well browned. Spoon off any excess fat

and discard.

Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil,

oregano, salt, and pepper. Add the tomatoes, wine, lemon juice, dill,

parsley, and kidney beans. Stir well and simmer uncovered, for another

15 minutes.

Taste and adjust the seasonings. Add olives and simmer for 5 minutes

more the heat through. Serve immediately

A good cold beer and & some crusty bread, oh what a dinner.

reflect

Tortilla Soup

Hi All, well I'd didn't make my applesauce yesterday but I did make some incredible tortilla soup. I got my friend Virginia's recipe and then of course changed it, (sorry V). So this is the Elaine version of tortilla soup. Virginia's is really wonderful, my version is a little differnt but also good. I'm going to post the one I made and if you'd like Virginia's I can also post that recipe as well. Now, this recipe is a little labor intensive but so worth it, please try it.

Elaine's Tortilla Soup

Ingredients:

1 1/2 pounds chicken pieces (or one whole chicken)

1 quart chicken broth

1 quart water

1 head of garlic

2 carrots (coarsely chopped)

1 medium onion

1 can diced tomatoes (with it’s juice)

1 stalk of celery

salt

2 guajillos chiles (dried)

6 corn tortillas (or more, when you crisp these up people want to dip them in the red sauce, yum)

oil

1 Tbsp hot sauce (Tapatio, Pick a Peppa or Texas Pete)

1 1/2 tsp Worcestershire sauce

1 tsp thyme

pepper

1-2 avocados

1 1/2 cups shredded jack cheese

lime wedges

Directions

Place chicken in large sauce pot, add water, 1/2 of garlic, 1/4 onion, carrots, celery, and the seasonings. Simmer for 45 minutes or until tender. (if using whole chicken, turn chicken over after 20 minutes, when done let sit in broth with heat off for 15 minutes) Note: If you want to defat, after broth is strained, place in refrigerator for a few hours, fat will rise to the top then remove, if you want to do this you may want to cook the chicken the day before you want to serve it.

Soak chiles in warm water until tender. Remove stems and chop. In a blender or food processor add the chilies, diced tomatoes 1/2 garlic, remainder of onion (chopped). S&P to taste. Pulse or blend until smooth. Set aside.

Cut tortilla into strips and fry in oil, drain & set aside.

Remove chicken meat, skin & shred chicken, set aside. Strain broth and return to pot. If you feel you need more both add more chicken broth. Add 1/2 of the red sauce to soup pot, stir and let simmer for 10 minutes. When ready to serve add chicken & reheat gently until broth and chicken are heated through.

To serve: Place soup in bowl. Top with tortilla strips, avocado, sprinkle with cheese. Add more red sauce if desired. Serve with lime wedges on the side, (don’t eliminate the lime, adds so much freshness)

I would like to encourage you to share some recipes with us. I'd like to focus on some family traditional holiday recipies, Come on, post some goodies for us to try!!! COOK ON.............

Healing Remedy

I just read this in Body & Soul Magazine, I thought it was worth sharing. This is good because you can easily find fresh thyme in the grocery store but you can also use dried thyme. Hope everyone is well, but if not consider this recipe.

Herbal Remedy: Thyme

One of the most potent plant treatments isn't in your first-aid kit but on your spice rack. Dried or fresh, common culinary thyme contains high levels of antimicrobial compounds that combat colds and flus as well as expectorant properties that can help tame coughs. Try this unsung fix the next time you're feeling under the weather.

Where to Find It
Pick up dried and fresh thyme at most grocery stores. Dried herbs lose their potency over time; when the herb no longer has its fragrant scent, pick up a new jar.

How to Use It
Pour a cup of boiling water over 2 teaspoons dried (or 3 teaspoons fresh) thyme, and steep for 10 minutes. Drink 3 cups daily for cold, flu, and cough symptoms. Gargling with the tea can also help ease a sore throat.

First Published: January/February 2009

Banana Bread

Hi All, Had a great birthday didn't do much cooking. I'm going into my recipe file to bring you PERFECT BANANA BREAD. I love this recipe for a couple of reasons, first of all it will take 4-5 overripe bananas, love that cause I seem to end up with old nannies all the time. This is a one bowl recipe and only asks you to stir with a wooden spoon. You can have it in the oven in less than 10 minutes. I almost always add a cup or more of frozen blueberries which makes it Blubana bread, then I will occasionally add 1/2 a cup of chopped walnuts, (a little added nutrition). Enjoy this bread warm or cold with a good cup of coffee or tea, couldn't be better. COOK ON.............

Perfect Banana Bread

Ingredients Makes one loaf

3 or 4 ripe bananas, smashed

1/3 cup melted butter

1 cup sugar (can easily reduce to 3/4 cup)

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1 1/2 cup of all-purpose flour

Optional

1/2 cup fresh or frozen blueberries

1/2 cup walnuts (chopped)

Directions

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve

Green Tomatoes

Did you all have a fun Halloween, it was cold but we did get a few cuties knocking on our door. This year I brought a candy I don't like, brilliant huh? So happy with this fall weather all I want to do is cook, cook, cook. I hope you are all trying new recipes for yourself & your family. So much available to provide a delicious, healthy, easy diet for everyone.

Kirstin had great luck with her tomatoes, but it just got a little too cold for them to fully ripen. We probably had 10 lbs of green tomatoes. Never one to let things go back, HATE waste. I made Fried Green Tomatoes, we've had them at Pine State Biscuits (best breakfast place in Portland), but I'd never attempted to make them. They were a giant hit and we ate them all gone.....

FRIED GREEN TOMATOES

Approximates since I'd didn't know what I was going to need.

Rice flour (any flour will work, but rice flour is light w/a mellow taste)

Spices (what you like, I used a Spice mix with lots of savory herbs in it, thyme, basil etc )

salt & Pepper

Milk

Sliced green tomatoes about 1/2 inch thick

Make the seasoned flour, add salt & pepper. Pour milk into a container that will fit the tomatoes. Use a heavy skillet, place enough oil to fry (not deep fry), get it hot. Place tomatoes in milk then dredge in flour, shake off excess. Place in hot pan with oil, watch them, cook until underside is crispy then turn. (The ones I made real crispy were the best and held the crisp) When the other side is crispy they are done. Drain & lightly salt again. Serve hot with different toppings. Last night we used a marinara sauce, ranch dressing & sweet garlic sauce. But you could also use blue cheese dressing, mayonnaise, sweet & sour, ketchup, any topping you like will taste good on these luscious little slices. If you have some green tomatoes hanging around, make these you'll be surprised at how delicious and easy they are to make.

The next recipe is a green tomato salsa. It's a cooked salsa but would be well used in a chicken dish to make maybe a chicken tortilla casserole, green enchiladas, or just plain served on your food.

Green Tomato Salsa

4 c. chopped green tomatoes

2 c. chopped and seeded sweet peppers (banana, red bell)

1 c. chopped and seeded jalapenos, approximately 1/2 pound = 1 cup chopped

1 c. chopped onion

2 tsp. salt

1 1/2 c. cider vinegar

3 cloves crushed garlic

Chop all ingredients and place in saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Pour salsa in hot jars (pints). Seal and water bath for 30 minutes.

Makes about 5 pints

Don’t have to water bath. Just put them in some big jars and refrigerator, they’ll last a couple of weeks.

Enjoy these green tomatoes recipes and remember to COOK ON....................