Adios

This will probably be my last post of this year. I leave for Bombay in a couple of days. I am not sure if I'm going to blog from India.

So I bid farewell to the land of sour dough breads and barbeque pork. I will see you in 2009.

As for the land of road-side noodles and mutton kebabs....hang on I'm almost there.

Pecan Pie - Thanksgiving Finale

Golden Apple Pecan Pie

Ingredients:

2 Golden Delicious apples, peeled & sliced

3 eggs

3/4 c. brown sugar

1/8 tsp. salt

3/4 c. light corn syrup

2 tsp. butter

2/3 c. coarsely chopped pecans

Pastry for single crust pie (store bought)

Directions:
Line a 9 inch pie plate with pastry. Place apple slices in bottom of pie plate. Beat eggs; add remaining ingredients, reserving a few pecan halves and mix well. Bake at 425 degrees for 10 minutes. Then reduce heat to 300 degrees and bake for about 1 hour or until set. Garnish with whipped cream and a few pecan halves.

The pecan pie, I am proud of...perhaps my best dish so far!

Casserole - Thanksgiving Contd.

Spinach Cranberry Casserole

This is a simple but delicious recipe, self created but semi-homemade like Sandra Lee’s.

Ingredients:
1 bunch / 1 bag - baby spinach
1 cup - corn nibblets
½ cup – dried cranberries (store bought)
1 can – cream of mushroom soup
Oregano
Chilli Flakes
½ cup Shredded Cheese
Salt n Pepper (to taste)

Directions:
1) Gather all the ingredients, all one has to do is layer them together.
2) In a large, deep, baking dish, assemble half the spinach at the bottom.
3) You then add a layer of corn (1/4 cup) over it.
4) Pour half the can of thick mushroom soup over the corn.
5) Sprinkle some dried cranberries, salt, pepper, oregano and chilli flakes.
6) Repeat 2-5 once again.
7) Finally add the shredded cheese and bake at 300 degrees for 20 minutes.

Voila… your casserole is ready.