Thank you Sue. I happy that it is something that your DH can eat. Chapatis are really easy to make too and are a wonderful addition to any meal. I've added a link to your blog on Thibeault's Table. Ann

Thanks FOAS. Angelaid, this is one of those dishes that you can adjust to suit your own taste or make use of what you have on hand. When I made it this week I used the vegetable Yu Choy instead of snow peas. I also added a few Thai chile peppers to give it a little heat. ~Ann

That sounds like a reasonable idea. Go for it, if you haven't already.

Here you go and all you have to do to get Ann's wonderful cookbook is ask her. She shares. You might try emailing through GW. Tracey Bagels ====== Source: Hors d'oeuvres Cook Book. I have typed it exactly how the recipe is printed in the book. If you have a bread machine or kitchenaide by all means use it to do most of the kneading. I always like to finish the kneading by hand. You can also make these in to normal size bagels. I have used this recipe for over 20 years. I have tried other recipes but this is my favourite one. 2 cups warm water 2 packages active dry yeast 3 tablespoons sugar 1 tablespoon salt about 5 3/4 cups all-purpose flour, unsifted 3 quarts water with 1 tablespoon of sugar Cornmeal 1 egg yolk beaten with 1 tablespoon water about 2 tablespoons poppy or sesame seeds. . Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast. Stir in the Sugar and Salt. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. With a spoon, stir in about 1 1/4 cups more flour to make a stiff dough. turn out on a floured board and knead until smooth, elastic, and no longer sticky, (about 15 minutes); add more flour as needed to prevent sticking - dough should be firmer than for most other yeast breads. Place in a greased bowl, cover, and let rise in a warm place until almost doubled ( about 40 minutes to 1 hour). Punch dough down and divide into thirds. Set 2/3 of dough aside on a floured board; cover with clear plastic. form remaining 1/3 dough in a log and cut into 16 equal pieces. To shape, knead each piece into small ball and poke thumbs through centre. With one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donutlike shape about 1 1/2 inches in diameter. Place bagels on a floured board or tray and let stand 20 minutes. Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or until richly browned. cool on racks. Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.