A Few Of FR's Finest....Every Day....08/15/03....Cooking With FReepers - Carlo3b

dansangel; Billie

[dansangel]

A Few of FR's Finest....Every Day

Free Republic made its debut in September, 1996, and the forum was added in early 1997.   Over 100,000 people have registered for posting privileges on Free Republic, and the forum is read daily by tens of thousands of concerned citizens and patriots from all around the country and the world.

A Few of FR's Finest....Every Day was introduced on June 24, 2002. It's only a small room in JimRob's house where we can get to know one another a little better; salute and support our military and our leaders; pray for those in need; and congratulate those deserving. We strive to keep our threads entertaining, fun, and pleasing to look at, and often have guest writers contribute an essay, or a profile of another FReeper.

On Mondays please visit us to see photos of A FEW OF FR'S VETERANS AND ACTIVE MILITARY

If you have a suggestion, or an idea, or if there's a FReeper you would like to see featured, please drop one of us a note in FR mail.

We're having fun and hope you are!
~ Billie, dansangel, dutchess, Mama_Bear, Aquamarine ~

Several Finest FReepers have requested a thread whereby they would have the opportunity to exchange favorite recipes. Our motto around here is (among other things), "We Aim To Please." With that said, it is a pleasure to present to you ~

design by Billie
"the other stuff" by dansangel

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There are two schools of thought about eating. Many of us "eat to live" - that is, consume food instinctively to sustain life. Then there are others who "live to eat." I definitely fall into the latter category!

Toss some mixed salad greens with a luscious balsamic vinaigrette dressing, add Greek olives and feta cheese and I am sighing with delight. Pour expertly created Italian-style tomato sauce over carefully hand-made pasta and I am quivering with anticipation. Serve (almost) anything covered in decadent chocolate and I am purring like a kitten.

Blame it on my ethnic Italian upbringing, but eating is more of an event than an exercise in survival.

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FReeper Carlo3b has graciously agreed to co-host today's thread. For those of you who are not familiar with Carlo, he is a Master Chef and the one behind compiling and publishing "The Clinton Legacy Cookbook" ~ a collection of FReeper recipes traded online in celebration of the Klintoons exiting the White House. Our very own Billie is credited with some of the illustrations used in the book. For those of you interested in owning a copy of this entertaining and useful cooking aid, please send a FReepmail to Carlo3b for details.

Carlo3b

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Before getting underway with the flurry of recipe exchange, I'd like to start you all out on some favorite recipes of mine~



Baked Stuffed Mushrooms - Italian Style

Ingredients:

24 mushrooms (approx. 1 and 1/2 - 2 inches in diameter)
2/3 c shredded provolone cheese
1/4 c seasoned bread crumbs
1 clove garlic
1/4 c chopped onion
3 tbsp chopped green pepper
3 tbsp margarine

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~ Wash mushrooms and remove stems from the caps. Chop the stems.
~ Sautee onion, garlic, green pepper and 2 c chopped mushroom stems in margarine until tender.
~ Remove from heat and stir in bread crumbs and cheese.
~ Press mixture into the mushroom caps.
~ Bake at 425 degrees for 10 minutes.
Enjoy!





Chicken and Artichokes

Ingredients:

2 chicken breasts cut into 2-inch chunks
2 jars marinated artichoke hearts
1 small jar marinated mushrooms
1/2 c seasoned breadcrumbs
1 egg beaten
2 tbsp olive oil
3 tbsp grated parmesean cheese

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~ Dip chunks of chicken in egg and then roll in bread crumbs.
~ Heat olive oil in frying pan and lightly fry coated chicken pieces. Set aside.
~ Partially drain artichoke hearts and mushrooms.
~ In a small-medium baking dish, layer chicken pieces on the bottom. Then, layer artichokes and mushrooms. Top with parmesean cheese.
~ Bake at 350 degrees until chicken is cooked thoroughly.
Enjoy!





Chocolate/Butterscotch "Brownies"

Ingredients:

1 and 1/2 c graham cracker crumbs
1 can Borden's condensed sweetened milk
1 c Nestle's semi-sweet bits
1 c Nestle's butterscotch bits
1 c coarsely chopped walnuts

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~ Mix all ingredients well.
~ Press mixture into a well-greased 9" square pan.
~ Bake @ 350 degrees F for 30-35 minutes.
~ Cool 45 minutes.
~ Cut into 1 and 1/2 inch squares.
Enjoy!

Have fun trading recipes. Above all,

Mangia! :-)

THIS WEEK'S THREADS 08-11-03 Military Monday 08-12-03 High Road To China 08-13-03 FReeper Pets - Mama_Bear's "Boyz" 08-14-03 Dems: Vote No on Recall

Opinions by our own 'King of Ping' The guy's good, folks!

Thanks, Mixer!

1) Click on the graphic to open the Calendar.
2) Once there you can click on any month and even click to the right to go into next year. Once you are in the month that you joined FR you will need to click on the number in the calendar and then an add item screen will come up.
3) In the next box enter your name in the "Calendar Text" field and then click on submit.
4) If any of the screens fail to load simply click on refresh in your browser and that will usually fix it.
5) If all else fails or simply if you want me to do this for you send me a FReepmail and I will gladly do it for you. ~Mixer

God Bless Our Military

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Below are names of some of our FReepers' loved ones who are serving our country. If you have someone you would like to add, please address a post to Billie; Dansangel; Dutchess; Mama_Bear; Aquamarine and we will add their name to this list. As we pray for them, we pray also for all our nation’s leaders, and military personnel, and their families and friends. May God hold them close to His heart.

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We ask Lord, that You guide the leaders of our great country in their hour of decision. The burden that has been placed on their shoulders is overwhelming. We ask that with Your infinite wisdom You guide them gently to the right decisions.

Please give us the strength, Lord, to get through each difficult and devastating day that faces each of us and our country. Protect and guide our Military that are now being called to duty, strengthen them in their trials and temptations; give them courage to face the perils which beset them; and grant them a sense of your abiding presence wherever they may be; through Jesus Christ our Lord. Amen.

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OhioWfan........................son mystery-ak..........son, husband Gogrammy................grandson Inspectorette...................son Blessed American..........nephew Slip18..........................nephew anniegetyourgun...........nephew Pippin....niece,nephew,loved one Doug from Upland......son-in-law weldgophardline.....brotherinlaw Future Snake Eater..........cousin WaterDragon..son-in-law,grandson BeforeISleep...................son The Mayor........................niece LadyX.........................grandson fawn796.....................nephew ValerieUSA................2 sons Warrior Nurse...........active duty SK1 Thurman...........active duty David Osborne.........active duty fc2tomschermuly......active duty bkwells..................activve duty LongCut..................active duty Trish.......................active duty

Maigrey................cousin ladtx....................2 sons Mama_Bear...........nephew gator girl............husband severa................husband MozartLover......son, nephew LBGA........................son SpookBrat...........nephew Himyar.....................son boxerblues............2 sons the piper...................son sheeza...............husband kemathen7...........husband Diver Dave................niece deadhead................cousin JimRobinson.....2 nephews Armymarinemom.....3 sons Consort..2 daughters,son-in-law Darheel..................niece dixie sass.............nephew BeAllYouCanBe.........son AgThorn...............2 sons homeschoolmama.......nephew kneezles.................son

[Feiny]

I have tried a few CA versions....not up to par.
But, there are a few new ones out I haven't tried from other countries. I switched to Semillions and Gewürztraminers.

[Aquamarine]

Meant to tell you the format is so pleasant looking today.
Of course Carlo's pic may have something to do with that. :)

[kitkat]

HAWAIIAN MEATBALLS

Here's one that tastes great any time of the year, even hot summer days:

1 1/2 pounds ground beef
2/3 cups cracker crumbs
1/3 cup minced onions
1 egg
1 1/2 teaspoons salt
1/4 teaspoon ginger
1/4 cup milk
1 tablespoon shortening
2 tablespoons cornstarch
1/2 cup brown sugar (packed)
1 can (about 13 oz.) pineapple chunks with its own syrup
(drain chunks and save the syrup)
1/3 cup apple vinegar
1 tablespoon soy sauce
1/3 cup chopped green pepper (you can vary the amount of the green peppers according to your taste.)

MIX well the beef, cracker crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet, brown and cook meatballs. Remove meatballs. Drain fat from skillet but keep any meat flavor that's on the bottom of the skillet.

Mix cornstarch and sugar. Stir in saved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute. Add meatballs, pineapple chunks and green pepper; heat through.
6 servings.

Serve over your favorite rice or pasta.

Tastes even better the second day. (Yeah, sure, like you'll have leftovers)

[Aeronaut]

[Aquamarine]

Either Weinie is accepting a bribe here or he's on his way to getting the deficit problem down in CA....

[Feiny]

I will have to try that one...my man loves Hawaiian pizza....so that will be a winner.

[kitkat]

*****I don't know about you fungus munchers. Takes all kinds I guess. ;-)*****

LOL! I don't know what it is about mushrooms, but sauteed in butter or otherwise coooked, they are delicious. Raw, however......yeah! fungus.

[habs4ever]

Ohhhhh, Carlo, what ripe tomatoes you have!

[kitkat]

******No one ever cooks like your Mom!******

Which reminds me...I still make an old-fashioned bread stuffing for turkey, chicken, etc. But I always found my mother's bread stuffing somehow just not to my taste. It was the sage which put me off.

Right after I got married, I read that a good substitute for sage is to combine marjoram and thyme in equal amounts. I've been doing just that ever since. It tastes like a milder sage. And everyone raves about how good it is.

[dansangel]

I'm more of a wine connosieur. We just tried a Merlot from Australia - inexpensive, mind you - and it was very good!

Black Swan "Shiraz."

I prefer White Zin, but this Merlot was not bad!

[dansangel]

Meant to tell you the format is so pleasant looking today.

Sistah Billie gave me the backgrounds and the topper and yummy food graphics to use. I just had to "arrange" things the way I wanted them and add the verbiage, a few more "whimsical" graphics, Carlo and voila!

Of course Carlo's pic may have something to do with that. :)

You'll not get an argument from me. He is a very handsome man, indeed! :-)

[dansangel]

Yummy! I have always liked sweet n sour meatballs (back when I was a meat eater) and your recipe sounds way better than mine!

Thank you for sharing!

[dansangel]

Hi (((((Aeronaut)))))

Hope you are having a wonderful FRiday!

[dansangel]

ROFL!!!

I hope Weinie is on the right side of the law!

[Feiny]

I love all wines...as long as they taste good. Australia makes some very tasty Shiraz as well as yummy Chardonnay. I prefer big bold reds and they have lots of those. I am a regular at the local wine store plus a member of a wine club. I probably drink too much of the grape juice.....but it is just so darn good!

[dansangel]

I probably drink too much of the grape juice.....but it is just so darn good!

To me, wine is "biblical." Plus, growing up in an Italian atmosphere, I learned at an early age that it is a staple of Italian dining.

Salut! :-)

[Aeronaut]

Hi Angel, good to be back.

[lonestar]

Hey! I'm just trying to buy some votes. (I know how to get Democrat's votes.)

Taking it one step at a time.

Weinie

[carlo3b]

WATERMELON SALSA .... WONDERFUL!!!!!
 

The Great Gazpacho
When it's chilled it's still HOT!!!!.. LOLOL

• 4 C cold tomato juice
• 3 C undiluted cold canned beef consommé (not broth)
• 1/4 tsp (or to taste) Tabasco sauce
• 4 Tbls good olive oil
• juice of one large lemon
• 4 large tomatoes peeled and seeded
• 2 large cucumbers peeled and seeded
• 2 large green peppers, and seeded
• 10 green onions (and a few chives if available)
• 1/2 C minced fresh parsley, or 1/4 cup dry
• 4 large garlic cloves peeled and chopped
• 1 tsp salt (to taste)
• 3 Tbls wine vinegar
• 4 large ice cubes


1) In a blender, (may require more than 1 batch) add juice, consommé, tabasco, olive oil, salt, lemon juice, vinegar, garlic and ice cubes. Blend for 1 min, or until smooth.
2) Coarsely chop all other vegetables. Add to liquid mixture, and refrigerate until icy cold. (minimum 2 hours)
Stir well. Serve the liquid in bowls and pass separate bowls of chopped vegetables that can be added as they wish.

[dansangel]

We've missed you! It's great to have you back.

Those fly-overs have become an important part of the Finest!