[carlo3b]

We are in the final stretch. Yehaaaaaaaaaaaaaaaaa!!

[carlo3b]

PLEASEEEEEEEEeeeeeeeeeeeee!!   PRETTY Pleaseeeeeeeeeeeeeeee

[christie]

Quick. A recipe. The troops are getting hungry.

[soccermom]

Whitewatergate salad?

[July 4th]

Here's an easy one!

Ice Cold Beer

1. Buy cold beer
2. Open beer
3. Drink beer
4. Enjoy!

[christie]

Terry, we are going to use your Clintoon banquet, of course. Do you have any other cartoons you'd be willing to offer to the cookbook.

[beowolf]

The only proper recipe for the Xlinton era; is a really BAD recipe for Haggis.

Regards,

[carlo3b]

To all of you great talented Freepers, all unabashed geniuses, and generous to a fault, and with one hand tied behind their back, no doubt ...I and the Cookbook Slaves,  SALUTE YOU ALL...Thanks so very much...yours is an incredible gift, thanks for sharing it...

PINZIMONIO

The traditional Italian Dipping and/or Dressing. A fresh, very simple anytime Italian  dish.

• 1/2 cup  Olive oil, (Real pomace, or the limp wrist wimpy, extra virgin, or the really faggy ex ex, virgin..LOL)
• 2 T  Mediterranean Herds, (Basil, Oregano, Tarragon, Rosemary, Red Pepper flakes, Sage, use all, some, or none)
• 1 ts  Salt, (I use fresh ground Kosher of course, because of who I am.. ta da ...THE CHEF!!)
• 1/2 ts   Pepper, fresh ground (I use the mixed fancy 5 kind, but I'm cool, and THE CHEF...Hahhahah)
• 1 - 2 T Vinegar, Optional, (either, Wine, Tarragon, Balsamic, Cider, or combinations thereof)
• Fresh hard crust Bread (preferably, French, or Italian, or those weird herb ones that are offered at bakeries)
• Your favorite fresh vegetables in season (celery, carrots, tomatoes, fennel, lettuce, artichokes...)

Select and cut into pieces your chosen raw vegetables and arrange them nicely in a serving dish.
In a separate cup mix olive oil, salt and grounded black pepper.
Each guest will dip and taste, in this simple and classic dressing, popular throughout old-world Italian homes, both here and abroad, Enjoy!!

Chef's note: I make this in larger quantities, and send it to my neighbors, so they feel obligated to send some special, hard to make dessert as repayment (which I hate to fix)......LOLOL

If you are wondering why I've chosen this little recipe for this post, it's because it's the only recipe left in the world I haven't posted yet!!!   LOLOLOLOL

[Silly]

Will this cookbook be X-rated?

[janetgreen]

Wish I was artistically inclined, but alas, I'm not. I can hardly wait to order my copy of the cookbook, though, and I hope my recipes are included, though it's OK if they're not. I don't think I named them with clever titles, but wish I had. Any name changes on the recipes, if they're included, will be fine with me!

[hsszionist]

Just how many recipes for crow do you need? Peking Crow Crow ala King Curry favor Crow Crows au rotten Any more needed, let me know.

[timestax]

HOW did I MISS this the first time around??! eh?