Freeper Canteen ~Cooking Contest Come give us your favorites~Feb 16.2006

[MS.BEHAVIN]

 

Welcome To the Canteen Cook-Off

Shake Rattle and Roll

Jerry Lee Lewis

Chubby Checker

Bill Haley

Come on, Mojo! Quit slacking and participate, will ya? (Talk about a slacker!) Ahem! Now where were we? Oh Yeah!

This is a fun, friendly cooking contest open to anyone who would like to participate! There will be prizes! Imagine dat! First, second and third prizes, and honorable mention!

The prizes are cookbooks from Ms. B's extensive collection!

First prize: Patti Labelle's Lite Cuisine

Second prize: Greatest ever Thai Recipes

Third Prize: An appetite for Passion

Honorable mention: Pizza by James McNair

**  Winners will be announced two weeks from tonight! **  Entries can be main course, desserts, or side dishes! **  Please post your entries to this thread by midnight,        EST on Feb. 17, 2006. **  Make sure Ms.Behavin is in the "To" line of your post      to be considered for a prize!

Woo-hoo!

Our panel of impartial (?) judges will have the final say!

I love cooking with wine! Sometimes I even put it in the food!

Have fun!!!

We will never forget who we owe our Freedom to! We are here first and foremost for the Troops! Please, no politics in The Canteen! We want the Troops to be able to relax, relate and rest! A gentle reminder from Ms.B

Disclaimer: Any kitchen disasters are the sole responsibility of recipe posters and participants! Keep a fire extinguisher handy! If you have dogs, you can get rid of disasters before your spouse gets home.. If the dog won't eat it, resort to shovels! Have fun!

[Soaring Feather]

Hi Ma.

[fatima]

Hi bestest girlfriend,I love your thread and will print Knitting in our next newsletter.

[Kathy in Alaska]

It's dark at your house! Did you get a nap?

Happy Friday, ms feather.

[Soaring Feather]

Thank You.


I was just over there having a look see.

That's nice you are putting Knitting's poem in your newsletter. *HUGS*

[Soaring Feather]

Yes, ma it's dark. It's 2:37 AM here.

Can't settle down. Guess I may as well write something.


Yupper it's Friday already. Wow where does the time go.

How's the new software working out, any better??

[fatima]

(((Hugs)))We are in tune and she gave me her website with much more.You made it happen .

[Soaring Feather]

Oh my this is great. Actually a poet whom I have known from years ago pinged Knitting to The Lair. She comes faithfully now with her work. Fine poet she is.

[fatima]

She is and so are you and others on your thread who I read and admire for their talents.

[Soaring Feather]

Thanks fatima, we are blessed with many fine poets. I am grateful. Each poet has their own voice and style.



I think I will crawl into my feathers now to try to rest. My creative juices ain't working right now.

Have a good sleep girlfriend, don't stay up all night. *HUGS*

[fatima]

Night.

[Kathy in Alaska]

Good night and sleep well, fatima. Thanks for all you do for our troops.

[Kathy in Alaska]

Not yet really...but I am a little further along this Friday than any of the previous 7. Maybe I can get away with only working Saturday. d:o)

[bcsco]

Two absolute favorites with Vidalia onions:

Aunti Lu's Vidalia Onion Pie...

2 lbs. Onions sliced thin
1 stick butter
3 eggs, beaten
1 cup sour cream
1/2 tsp. Salt & Pepper
dash of Tabasco
1 unbaked pie shell
grated fresh Parmesan cheese

Saute onions in butter. Combine eggs and sour cream. Add to onion mixure. Add seasoning. Pour into pie shell and liberly sprinkle with cheese. Bake at 450 for 20 - 25 minutes. Delicious!

Uncle Jack's Baked Vidalia Onion...

Peel and carve out a portion of the inside (a grapefruit knife works great). Mix a portion of butter with powdered beef boulion. Put in carved onion and top with Parmesan cheese. Wrap in double foil and bake on the grill over medium heat (about 20 minutes or until fairly soft).

These weren't my aunt & uncle but cousins. This is how they wrote the recipes. ENJOY!!

[bcsco]

Where is that wonderful photo of?

My ancestors were from the Hanover area (paternal) and Hinter-Pommern (maternal). I was stationed in Erlangen during the mid-sixties.

A beautiful country. Wish I could get back there again.

[luvie]

Wuertzburg....northern Bavaria. We were stationed there for three years. I loved every minute of it. It is on the autobahn route from Frankfurt to Nurnburg. Wine country.

[bcsco]

"Wuertzburg....northern Bavaria. We were stationed there for three years. I loved every minute of it. It is on the autobahn route from Frankfurt to Nurnburg. Wine country." I know the area. Erlangen, where I was stationed, is about 13 clicks North of Nurnburg. Thanks for letting me know.

[luvie]

I remember going through there, or at least seeing the road sign, when we would travel that direction going through Nurnburn on our way to Munich. Beautiful country!

[bcsco]

Absolutely beautiful country! And the food was terrific. Not speaking German myself, I'd usually opt for the typical Wiener schnitzel at first, but came around to being more adventurous.

One Christmas we visited a local fine restaurant and I ordered Gansbraten. I was served one half roast goose with dumplings and all the other trimmings. An unforgettable meal!

[luvie]

Now you're making me homesick talking about the food! You can't find it here in the states. I want to go back so much.

Gotta go to work now...enjoyed the trip down memory lane! See ya next time!

[bcsco]

"Now you're making me homesick talking about the food! You can't find it here in the states. I want to go back so much."

I realize you've left but thought I'd reply anyway. Being German, I have some recipes I use occasionally. Also, there are some German (ancestral) communities in our area (Northern Illinois) that have some pretty good restaurants.

For Weiner schnitzel, I have a local family restaurant that offers breaded veil cutlets. I order them with a side of mashed potatoes and gravy, and some lemon slices. Seems like old times!

Hope you had a good day at work. I'm retired but the wife manages a crafts store. I do all the cooking at home. That's why I'm so into food.