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

[dansangel]

Excellent recipe! I especially love the tast of bleu cheese with fruit - the combination of sweet with the strong flavor of the cheese is so perfect!

[dansangel]

Glad you made it (((StarFan))))

So sorry for the inconvenience that you and others up your way had to endure.

[Budge]

That pizza, the pic of the piece SW brought oveer, is without a doubt the very BEST pizza I have EVER tasted!!

And I got to eat the REAL thing too!!!

[dansangel]

Whew! Definitely a labor of love. My jaws ache just thinking about biting into one of your pizza creations!

I'll take mine with everything, minus the meats.

*sigh* (Putting on kevlar suit) I know, I know......

:-)

[Budge]

I could only eat ONE piece of that pizza!! It's HUGH!

[dansangel]

Sounds vey series, ((((((((Budge))))))))

LOL!

But I can believe it after seeing the photos!

[dansangel]

Thank you all for joining us today.

Special thanks to (((((((Carlo)))))) for his priceless assistance. It has been a *way* long week and I am outta here!

[Budge]

The remains of SW's home-made pizza _

[sweetliberty]

"I'll take mine with everything, minus the meats."

I've actually done one or two like that. I made pizzas for the whole crew back when I was doing cave tours, and no two were exactly alike. I made 4 pizzas (well, actually, 5....we kept one). Took pretty much ALL night the night before, but everybody loved it, so it was worth the effort.

[Aquamarine]

Budge is a very lucky man! :)

[Dubya]

My TEXAS CHILLIE recipe

1 can of chillie from WalMart.

open can of chillie and dump into pot.

Chop up large onion and put into pot with chillie.

Add one can of water.

Bring to a boil.

Cool to taste and eat with wheat crackers and diet coke.

[ladyinred]

Carlo,
Finally we see you! I so enjoyed the threads when you were doing the freeper cookbook! And if I may say so, you are a handsome chef!!!! Thanks for doing this for us.

[Fawnn]

Those who like to "engineer" their own pizza will love the "Pam's Breaking All of the Rules But It Works Pizza Crust" recipe in my Lazy About Grilling cookbook. (The recipe includes a "Crustimonial" about how at age 3 years, 2 months, and 17 days old, the MBABGDITW #1 -- the first of two Most Beautiful and Brilliant GrandDaughters in the World -- made these crusts from start to finish! I only helped her pick out the proper-sized measuring utensils and helped her keep count. Otherwise, she did it all herself!)

As luck would have it, I don't have a picture online of her making the crust at that age. I do have one of her brother, the MHABGSITW -- Most Handsome and Brilliant GrandSon in the World -- rolling out the crust when he was 3:



I usually skip rolling them out. I coat my hands with a bit of olive oil and go for a focaccia-style crust. I show a similar recipe on CookingWithPam: Tuna and Fresh Tomato Pizza on a Focaccia Crust.

I also have a Simple Summer Pizza recipe online on CookingWithPam that's made using tortillas and fresh tomatoes.

[Victoria Delsoul]

Mmmm mmmm! I love cheesecake. Thanks Carlo.

[MaryFromMichigan]

Thanks for sharing!
(((GROUP HUG!)))

[ladyinred]

I didn't realize you write cookbooks Fawnn! Yum! I will have to check out your homepage!

[Fawnn]

Dream your good dreams! (Great quotes and advice on your profile page!)

[Fawnn]

Thanks. ;)

[StarFan]

Thanks so much for the warm welcome! Been awhile but I promise to do better.

[WVNan]

Okay carlo. I know it's late, but you challenged. The Buckhorn near Staunton, Va. has a peanutbutter pie that is unlike any I've ever eaten before or since. Delicious and I've tried and tried to recreate it to no avail. The best I could do is the low-fat peanut butter pie recipe in the Clinto Legacy Cookbook. Can you get the Buckhorn recipe for me?