[ArneFufkin]

I feel like protesting with a profane, personally directed, racist and violent post.

[ArneFufkin]

First they boot A+Bert ... now this?

[leadpenny]

Sorry, I missed 2. A hat trick.

[jern]

man this is terrible. Not everyone has all day to sit around and read each thread. The reason I visited FR, was to see the different articles in the breaking news section. Most of the threads on FR I have no interest in, it will be impossible to try to stay on top of breaking news on this site... very disapointing, a lot like New Coke.

[Rome2000]

You know this is a CONSERVATIVE web site.

We DO NOT LIKE RADICAL CHANGES.

Ask the American Spectator what happens when you radically change a conservative forum.

This is an April fools joke, right?

[joathome]

Feel like I got a new FR to go with my new computer and new Windows. Whoa. I think this ranks as a major life change.

Actually, it looks pretty cool. I think I'll take a look around.

[not-an-ostrich]

The sidebar, as it was, was my main source of latest breaking news.

[ezo4]

I want the old free republic back. I saw the beta and didnt like it.

[Jhoffa_]

I feel like protesting with a profane, personally directed, racist and violent post.

Hear! Hear!

Let us all protest with profane, personally directed, racist and violent postings!!

No Justice No peace! No justice No Peace!

[AAABEST]

Alligator Grand Chenier

Ingredients

• 4 Alligator Filets
  
  ***STUFFING***
• ¼ cup margarine
• ½ cup onions, diced
• ¼ cup bell pepper, diced
• ¼ cup celery, diced
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 cup water
• 2 chicken bouillon cubes
• 2 teaspoons parsley, chopped
• ¼ cup scallions, chopped
• 1½ cups breadcrumbs from day old bread
• 1 egg
• 1 lb dark crabmeat

Preparation & Cooking Instructions

1. Carefully pound alligator filets into hand-size rectangles, without tearing meat. Lightly season with salt and cayenne pepper. Set aside.
2. In a large skillet, melt margarine and sauté onion, bell pepper and celery until tender. Add salt, pepper and garlic to mixture and stir.
3. Dissolve bouillon cubes in water, add to mixture and boil for 3 minutes. Remove from heat.
4. Stir in remaining ingredients, carefully folding in the crabmeat last.
5. Spoon stuffing onto alligator filets and fold over "omelet-style." Secure edges with toothpicks if desired.
6. Grill in a preheated lightly greased skillet.
7. Serve plain or with your favorite seafood sauce.

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