As promised,  here are the rub and spice recipes.  Most of these have many uses.  Use your imagination.

                                                                       Spice “Rubs” for all Occasions


                The directions for all of these rubs is the same.  Mix all ingredients in a bowl.  Transfer everything   into   a jar with a tight lid.  To prepare you beef or pork ribs, rub mixture on all sides to season.  Let stand in refrigerator for 30 minutes to all night.
      Tip:  You will probably have some of the rub left over for another day.
      Keep them refrigerated in a glass jar with a tight lid.

       Barbeque Rub # 1

        Ingredients:

            1 - cup - Sea Salt
            1 - cup - Dark Brown Sugar (Packed)
            1 - cup - Sweet Paprika
            ½ - cup - Black Pepper (Freshly Ground)

      Barbeque Rub # 2

        Ingredients:
           
            ½ - cup - Paprika
            2 - teaspoons - Curry Powder
            4 - teaspoons - Dry Mustard
            4 - teaspoons - Chili Powder
            4 - teaspoons - Coriander (Ground)
            2 - teaspoons - Black Pepper
            4 - teaspoons - Sugar
            2 - teaspoons - Thyme

       Barbeque Rub # 3

        Ingredients:

            6 - Tablespoons - Brown Sugar (Packed)
            6 - Tablespoons - Sweet Paprika
            2 - Tablespoons - Onion Powder
            2 - Tablespoons - Dried Thyme
            2 - Tablespoons - Sea Salt
            2 - Tablespoons - Granulated Garlic
            2 - teaspoons - Cumin
            2 - teaspoons - Cayenne
      Barbeque Rub # 4

        Ingredients:

            8 - Tablespoons -Sea Salt
            4 - teaspoons - Black Pepper
            4 - Tablespoons - Granulated Garlic
            4 - Tablespoons - Onion Powder
            4 - teaspoons - Dried Oregano
            4 - teaspoons - Dried Basil
            4 - Tablespoons - Chili Powder
            8 - Tablespoons - Paprika
            1 - cup - Brown Sugar (Packed)


            The next two rubs are considered “Creole” rubs.  One of them calls for “Gumbo File”.  This a mixture  of          spices used primarily in Creole dishes.


          Creole Rub # 1

          Ingredients:

            6 - Tablespoons - Smoked Paprika
            4 - Tablespoons - Sea Salt
            4 - Tablespoons - Granulated Garlic
            2 - Tablespoons - Black Pepper
            2 - Tablespoons - Onion Powder
            1 - Tablespoon - Cayenne Pepper
            2 - Tablespoons - Oregano (Crushed)
            2 - Tablespoons - Thyme (Crushed)

        Creole Rub # 2

          Ingredients:

            1/3 - cup - Sweet Paprika
            1/3 - cup - Dried Basil
            1/3 - cup - Dried Thyme
            3 - Tablespoons - Cayenne
            2 - Tablespoons - Gumbo File
            2 - Tablespoons - Chili Powder
    This next “Rub” can be used as a rub or to spice up your meats or vegetables.  All of the ingredients have to be     toasted and ground to a fine powder.  This combinations of spices is a delightful change of pace for you taste
buds.  I make this up in larger quantities to have on hand,  It goes well will beef, pork, chicken and vegetables.


                                                Chinese Five - Spice

   
        Ingredients:

            4 - Tablespoons - Black Pepper (Crushed)
            3 - Whole - Star Anise (Ground)
            2 - teaspoons - Fennel (Ground)
            4 - Whole - Cinnamon Sticks (Ground)
            12 - Whole -Cloves (Ground)

        Directions:

            1) Toast all ingredients whole in a dry skillet over
            Medium heat.
            2) Shake often
            3) Put into a coffee or herb grinder.
            4) Grind to a fine powder.
            5) Store in a glass container.

             This spice mixture does not have to be refrigerated.

HOLIDAY RECIPES and More

Most of the recipes in this posting are for Holiday drinks, but I had to include this one because I really love Sweet Potato Fries.  As you can see, these are not your traditional fries, but they are very good.  I hope you enjoy these as much as I do.  In the notes I stated that you can find the 5 - Spice Recipe in an earlier posting.  I'll try to look for it and let you know exactly where to find it.  

I hope you all have a great holiday, which ever one you celebrate. 

Sweet Potato Fries

   Ingredients:

    3 med.-size sweet potatoes or yams

    1/2 – Cup -  Olive Oil

    Sea Salt (optional)

   Directions:

   Pan-Fry Method

       1)     Pan-fry Method: Peel potatoes (if desired); cut lengthwise into 1/2 inch thick French-fry strips.  

       2)    In large skillet over medium heat, heat oil; panfry (in batches if necessary) until cooked through and lightly browned, about 6 to 7 minutes.

       3)    Using a slotted metal spoon or spatula, transfer French fries as cooked to absorbent paper to drain. If desired, sprinkle with small amount of salt.

   Oven Method

      1)      Heat oven to 400 degrees. In large bowl, toss cut potatoes with 1/4 C. oil to coat evenly.

      2)     On 1 to 2 baking sheets, arrange in single layer; bake until golden on bottom, about 15 minutes.

      3)     Using spatula or pancake turner, turn potatoes and bake until golden all over, about 15 additional minutes.

      4)     Remove from oven; transfer to absorbent paper to drain.

Note:  To “spice” them up, I use 5-Spice powder instead of salt to add flavor.    There’s a recipe for 5-Spice Powder in the Spice & Rubs Section of my blog.  Check   out all the possible choices.

            Note 2: You can use Olive Oil Spray on the baking sheet instead of oil.

Old-Fashioned Eggnog

       It's not really the “Holidays” until you break out the homemade eggnog.

     Ingredients:

       6 - Eggs

       1 – Cup - Sugar

       1/2 – tsp. -  Vanilla

       1/4 – tsp. - Nutmeg

       2 – Cups -  Milk

       2 – Cups - Heavy Whipping Cream

       3/4 – Cup - Brandy

       1/3 – Cup - Dark Rum

      

      Directions:

              1)      Chill everything before starting, for best results.

              2)     Beat eggs until frothy.

              3)   Then beat in sugar, vanilla and nutmeg.

              4)   Slowly stir in brandy, rum, cream and milk.

              5)   Chill again, and serve cold.

   

             Stay tuned - More Eggnog to follow !!!!!

          

Fancy Eggnog

  

What Christmas party would be complete without eggnog? Make this recipe   with or without the alcohol depending on your guests.

Ingredients:

4 - Eggs (separated)

1 - Can - Sweetened Condensed Milk

1/4 - tsp. - Salt

1 - tsp. - Vanilla Extract

4 – Cups - (1 quart) Homogenized Whole Milk

1 – Cup - Bourbon or Brandy (optional)

Nutmeg (to taste)

Directions:

1)    In large mixer bowl, beat egg yolks until thick and light.

2)   Gradually beat in sweetened condensed milk, salt, vanilla, and milk.

3)   In small bowl, beat egg whites to soft peaks; gently fold into sweetened condensed milk mixture.

4)   If desired, stir in bourbon or brandy.

5)   Chill.

6)   Pour into chilled punch bowl or serving cups.

7)   Garnish with nutmeg.

8)   Refrigerate any leftovers.

Note: Yields about 2 quarts

Low-Fat Eggnog

No reason to put on weight during the holidays.  Just as delicious with far  less  fat.

 Ingredients:

 1 – Cup - Sugar

 4 - Egg Whites

 1/3 – Cup - Water

 1/4 - tsp. - Cream of Tarter

 4 Cups - Skim Milk

 2 - tsp. - Vanilla Extract

 ½ - 1 Cup - Brandy or Rum

 Nutmeg (to taste)

  Directions:

 1)    Combine sugar, egg whites, water and cream of tarter in a large non-aluminum metal bowl: whisk to blend.

 2)   Set bowl over a pan of simmering water, taking care the bowl does not touch the water.

 3)   Beat with an electric mixer on medium about 10 minutes, until mixture registers 140 degrees on a candy thermometer and is very thick and fluffy.

 4)   Continue to beat 3 or more minutes.

 5)   Remove from heat and beat until mixture has cooled slightly.

 6)   Pour milk and vanilla into another large bowl.

 7)   Add egg white mixture and brandy or rum; combine gently with a whisk.

 8)   Serve well chilled and dusted with Nutmeg.

 Note: Eggnog will separate when standing, but is easily re-combined by whisking.

               

            Everyone needs a holiday punch that you can use for non-drinkers or kids.  This

one works for everyone.

Holiday Punch

Ingredients:

2 – Cups - Orange Juice

2 – Cups - Lemon Juice

2 – Cups - Grenadine Syrup

3 - Quarts - Ginger Ale

1 - Pint - Quartered - Strawberries (or sliced fruit in season)

  Directions:

   1)    Mix all ingredients except ginger ale and fruit.

   2)   Pour over block of ice to chill.

   3)   Just before serving, add the ginger ale and fruit.

Apple Cider Punch

Where ever you live and whatever the weather, you can serve this drink hot or cold.  If there’s snow outside, this will warm you to the bone.

Ingredients:

4 – Quarts - Apple Cider

1 – Cup - Packed Brown Sugar (dark is best)

6 - oz. - Frozen Concentrated Lemonade

6 - oz. - Frozen Concentrated Orange Juice

6 - Whole Cloves

6 - Whole Allspice

1 - tsp. - Ground Nutmeg

3 - Cinnamon Sticks

Directions:

1)    Tie the whole spices in cheesecloth or a tea infuser.

2)   Add to the other ingredients in a large pan or Crock Pot and heat, stirring occasionally.

3)   Serve warm in a Crock Pot or large pot on the stove.

4)   Serve cold with ice in a punch bowl.

Note 1:  If you can’t find whole spices, you can use ground by adjusting the amounts.  (6 whole cloves – 1 teaspoon - ground)

           (6 whole allspice – 1 teaspoon – ground)

Note 2: Make sure the ground spices are totally dissolved.

       Note 3: You can put the Cinnamon Sticks in each large mug of  warm cider.

Holiday Mulled Spiced Cider

This festive beverage is perfect for warming up from the cold!  Great after   dinner drink.  It will really impress your guests or family.

Ingredients:

8 – Cups - Apple Cider

½ - cup -Mulling Spices

Orange Peel Twists

Directions:

1)    Heat apple cider and add mulling spices as per directions below. 

2)   Garnish with orange peel and/or a stick of cinnamon.

Mulling Spice Recipe (Bulk)

Ingredients:

6 – Cups – Brown Sugar

3 – Tablespoons – Ground Cinnamon

2 – Tablespoons – Ground Orange Peel (Zest)

2 – Tablespoons – Ground Cloves

2 – Tablespoons – Ground Allspice

1 – Tablespoon – Ground Nutmeg

½ - Tablespoon – Ground Star Anise

Directions:

1)    In a large bowl, mix all ingredients with a whisk.

2)   Store in an air-tight jar or container until needed.

To Use:

1)    Put ½ cup mixture and 1 cup water with every 2 cups of Cider, Juice or Wine.

2)   Bring to a boil and stir until completely dissolved. 

3)   Reduce heat to simmer. 

4)   Serve immediately or simmer until ready to serve.

Note: This recipe make a lot of spice.  You can put smaller portions in small air-tight jars and decorate for holiday gifts.  Add a label with the “To Use” instructions.

Note 2:  If you want to use whole spices, put them in a tea infuser or tie them up in a coffee filter and remove them before serving.  Add a cinnamon stick for decoration.