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

[Mrs.Nooseman]

LOL.

They have no other choice that's all I know how to cook.LOL.

Hubby cooks steaks and Mexican food and I do my German cooking.

The kids even ask for it when we haven't had it for a while.

So I guess they like it,no complaints this far.LOL.

Yup, I remember that picture.:)

[BIGLOOK]

So long My. Buy the book. Works wonders when grill time's weather challenged.

[MS.BEHAVIN]

For heavens sake!
They ask too much of her!
60 degrees ain't bad at this stage!
All in good time, Jinxy!
Ms.B

[TASMANIANRED]

Need something on the side of the sammitches.

Stuffed Mushrooms
1 cup ricotta
1 cup sour cream
1 c Parmesan cheese
1/2 c bread crumbs
1 tbs Italian seasoning
3 lbs of large mushrooms, rubbed and stemmed
1/2 c olive oil
2 tbs chopped garlic
2 c shredded provolone

Combine ricotta, sour cream,Parmesan, bread crumbs, Italian seasoning,
Salt and pepper . Set aside

In a large skillet, saute mushrooms in olive oil and chopped garlic. Let the firmness go but not completely limp.

In a large casserole dish..Pipe or spoon the filling in the mushroom caps. If there is excess filling just slip in beside the mushrooms. Sprinkle with the shredded Provolone.

Bake in preheated 400 degree oven until the provolone browns.

[luvie]

If you can cook it, you're lucky. I love eating it, but can't cook it to taste authentic. I did try Rouladen once, and it wasn't bad. But hard to duplicate...even the pickle tasted different.

[Mrs.Nooseman]

May I ask where your hubby is from in Germany?

I am from Wiesbaden and I am the first of my family to immigrate to the US,so I know how he feels.:)

[Kathy in Alaska]

Home from the salt mine. Starting to relax.

[trussell]

I'll join LUV in asking that you cook for us! Your recipes sound terrific! :)

I am looking so forward to May! I can't believe I'm going to get to meet you both! As well as the other freepers I will get to meet while there.

[Mrs.Nooseman]

LOL.

How is Mr.B's MOM?

[mylife]

Sound delish.

I have no recipie but fried italian greens would be awesome too

[TASMANIANRED]

Cut and paste....

[MS.BEHAVIN]

Good night my!
*HUG*
Thanks sooo much for being here tonight!
Sweet dreams, and may God Bless and keep you!
Ms.B

[luvie]

Well, if we EVER get together, you just gotta cook some of it for me! Yummy!

[mylife]

Im sorry I didnt get bak on yer beans.

I love home made beans slow cooked in earthenware

[MS.BEHAVIN]

She is very well, thank you!
You ought to taste her Sauerbraten..
(Did I spell that right?)
Yummy!
Ms.B

[luvie]

Hey, Twin! Yeah...I get more and more excited the more we talk about it. I'm already planning my wardrobe. NYT said I have to pack light and I have to plan everything to mix and match. LOL!

I hope mylife will cook...and my Big Brother is a good cook, too.....SO I'VE HEARD!!!

[trussell]

That's ok...your recipes sound delicious! I would love to try some of your dishes. :)

[HiJinx]

Jinx's Jet Juice

2 – 15 oz. Cans Dark Red Kidney Beans, Drained
2 – 15 oz. Cans Pinto Beans, Drained
2 – 1.25 oz. Pkgs. Schilling Hot Chili Seasoning
1 – 16 oz. Jar Pace Salsa, Medium, with Cilantro
1 – 10 oz. Can RoTel Tomatoes & Green Chiles
1 – 7 oz. Can Pickled & Sliced Jalapenos (Herdez Brand @ Safeway)
1 – Medium to Large Onion, Red or Yellow, quartered
½ Blender Jar of Water
2 lbs. Venison, Ground or Cubed (I sometimes cube chops or steaks)
* Garlic, Red Pepper, Lemon Pepper, and/or Garlic Pepper as desired
* ¼ cup Olive Oil

Drain the beans and place them in a large pot.

Combine one half of the Chili Seasoning, Salsa, Tomatoes, Jalapenos, and Onion in a blender. Puree the mixture, then add half of the water and liquefy the mixture. Pour the sauce over the beans, and repeat for the remaining half of the ingredients.

If using ground venison, brown it off in a 12” skillet, adding any of the spices you wish to from the end of the ingredient list.

If using venison chops or steaks, cut the meat into ½” cubes and remove any fat. Heat the olive oil in the bottom of the skillet, and sear the venison. Add any of the spices you wish to from the end of the ingredient list.

Add the meat to the bean and sauce mixture. Cook over low heat for 4-6 hours. Transfer to freezer containers and freeze the chili. This is great for adding a little more fire to your dish. Thaw and reheat whenever you are ready to serve a real a$$-kickin’ treat!

[Kathy in Alaska]

wh!!

Luv.....#200!!
Mrs.N.....#250!!

[trussell]

BTW...I need to ask you something regarding next week. Did you get your freepmail?