A Few of FR's Finest....Every Day....11-27-02

Billie

[Billie]

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

FR is a Treasure Trove of talented, compassionate, patriotic, wonderful people who gather every day to discuss the latest news and issues; salute and support our military and our leaders;  tell a few jokes;  learn a new word;  write poetry;  pray for those in need;  and congratulate those who are deserving. Thank you, Jim Robinson, for giving us the vehicle in which we can express ourselves.

Free Republic made its debut in September, 1996, and the forum was added in early 1997.   I can remember lurking when there were only a few regulars who posted, and now there are over 60,000 who have registered for posting privileges. 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 November 11, 2001

So many people have written me since my original Veteran's Day Tribute, asking how they, or a loved one, could be included in that tribute. Since I can no longer add the photos to the body of the thread, I've been including them in additional posts as I received enough to make another collage.

Still that doesn't seem to be enough. I think there's never been a better nor more appropriate time to keep the faces of our own Veterans and Active Military in front of FReepers--every day! That's why I wanted to do yet another Daily Thread .....ABOUT FReepers .....and FOR FReepers. But not only about our Military FReepers; for all FReepers! Wouldn't it be nice to get to know a few of the other FReepers as well? That's why, in addition to seeing FR's Finest Military Personnel every day, I thought it might be fun to feature a different FReeper (or FReepers) each day. If you would like to be pictured, or know someone who would, please FReepmail me and we'll turn the spotlight - on YOU - for the day!

And do let me know if you'd like your picture added to the groups of Veterans/Active Military below. I will keep this page updated, and continue to add them to the comment section of the original Veteran's Day thread as well.

<

TOP: Q6-God, Scan59, Mama Bear and JKPhoto's son, ofMagog.
MIDDLE:  Big'ol_freeper, JustAmy's great uncle, Prodigal Son.
BOTTOM:  JustAmy's husband, JustAmy's brother-in-law, JustAmy's brother.

TOP: dakine's wife, MeeknMing's dad, Auntbee's nephew, MilitiaMan7, AlasBabylon.
BOTTOM:  Joe Brower, Temple Owl, Temple Owl's wife, dutchess' dad, Aomagrat.

TOP: ladtx #2 son; DiverDave's twin Don; petuniasevan and husband
poorman; Mustard; ladtx #1 son;
BOTTOM: AlamoGirl's brother Floyd; AG's dad; AG's brother Jim (inset);
WVNan's husband; ladtx Aunt Eva.

We now have eleven groups of veterans/active military; we will post each group of three or four twice a week, with thumbnail/links of the remaining seven or eight groups on each thread. Click on any of the thumbnails below to see the group full-size.

         

GROUP 1A: TOP: Logos, SwedeGirl's hubby, Neil E Wright, FallGuy, 1John, Sneakypete MIDDLE:  T'wit, COB1, LadyX, Dick Bachert, 68-69TonkinGulfYatchClub BOTTOM:  YankeeinSC, Delta21, JoeSixPack1

GROUP 2A: TOP:  Bosniajmc, AFVetGal, Archy, A Navy Vet MIDDLE:  4TheFlag, Aeronaut, 68Grunt, Xinga BOTTOM:  Codger, AAABest, Clinton's A Liar, Duke809, dcwusmc

GROUP 3A: TOP:  mc5cents, Norb2569, LBGA's son, VanJenerette MIDDLE:  Jim Robinson, KJenerette, davidosborne, KG9Kid BOTTOM:  gwmoore, Equality7-2521, SAMWolf

GROUP 4A: TOP:  porgygirl, Phil V., MudPuppy, NorCoGOP MIDDLE:  RaceBannon, OneidaM, rdb3, jwTexian BOTTOM:  USMC Vet, TheMayor, Vineyard, rhododogma

         

GROUP 5A: TOP:  spectr17, RightOnline, SERE_Doc, Tet68. MIDDLE:  FutureSnakeEater, RightOnline's wife, CIApilot, Clamper1797. BOTTOM:  usmcobra, onedoug, DiverDave, Joe6-pack.

GROUP 6A: TOP:  g'nad, AgThorn's son Justin, SLB, AgThorn's son Brett. MIDDLE:  fish70, razorback-bert, CheneyChick, Leroy S Mort, Mark17. BOTTOM:  Terry's Take, Taxman, DinkyDau.

GROUP 7A: TOP:  ValerieUSA's son Grant, SK1Thurman, kd5cts, RangerVetNam, dansangel and .45man's son-in-law Tony.BOTTOM:  rangerX, Old China Hand, Trish, Howlin's dad, Mustang.

GROUP 8A: TOP: ohioWfan's son, MamaBear's father-in-law, MamaBear's dad, ladtx. MIDDLE:  The Mayor's niece, M.Kehoe, Beach_Babe's son-in-law. BOTTOM:  deadhead's dad, HiJinx, Severa's hubby, viligantcitizen's granddad.

                     

Thanksgiving
      Greetings

Dad  /  Chef  /  Author



Carlo3b
Freeper since January 7, 2000
Houston Area, The Lone Star State

As the father of five and grandfather of five more, Carlo knows how important it is to raise a family and places that task above all else, including helping budding young chefs navigate their way around the kitchen. The Chef has earned respect and a sterling reputation in every aspect of the food industry.

He is an accomplished Dad, Chef, Author, Restaurateur, Designer, and Entrepreneur Extraordinaire.

Carlo’s career started at a very tender age. At 11 years old, after winning a citywide art festival, Carlo won an art scholarship. At 16, he became the youngest artist on staff in the headquarters of Sears Roebuck and Company.

At the age of 23, he held a much acclaimed International Debut of Fashion and quickly launched The House of Carlo fashions. He soon was recognized as an accomplished Couturier and Costume Designer. His fashion career led him to Hollywood where he was a wardrobe and costume designer on productions such as The Dean Martin Show, The Perry Como Show, Red Skeleton, Bonanza, and Hogan’s Heroes; and feature films such as The Son’s of Katie Elder, War Lord, and Harlow!

Later he landed a great job designing uniforms for the Century Plaza Hotel in Beverly Hills, sparking his interest in the hospitality industry. As Director of Food and Beverage, he opened luxurious hotels in cities from coast to coast.

In the early 1970s, Carlo was appointed The Chief of Protocol for The State of Texas. He insured that every major state function came off with flare and panache. He was responsible for the United States Southern Governor’s Conference, the first ever held in The State of Texas.

Entrepreneur Extraordinaire!

Over the years, Carlo has owned or managed over 56 restaurants and hotels, many of them having multiple locations. In 1974, he bought Houston’s Le Pavillon, an offshoot of New York’s acclaimed restaurant, and quickly turned it into the area’s first Four Star French restaurant. He has owned or operated Élan, the award-winning chain of 14 private clubs with nationwide locations; the Cowboy Club, the Rice Rittenhouse Hotel, and the Cadillac Bar.

At age 38, he retired and soon tackled his most important challenge of all, as a stay-at-home dad with his young sons. As a popular homeroom dad, he has shown children how to make funny faces on pizzas and taught students how to make muffins. "I’ve never had so much fun as cooking with kids,"” says Carlo.

Carlo is in constant demand for cooking demonstrations, motivational speeches, radio and TV appearances. Schools, charity organizations, cruise lines, and restaurants call on him when they want an extra special draw for their events. His appearance as the Featured Chef on a recent Royal Olympic Cruise, for example, enticed hundreds of people away from a ship’s-worth of other fun activities.

His books are more than a collection of recipes. They also provide the shopping, preparation, and cleanup know-how kids need to become self-sufficient cooks. It’s about mixing good times with good eats. And it’s about the bond formed when youngsters and their parents share the process of meal preparation.

Carlo was also a dear friend of FReeper Angelique, who passed away this summer. Two beautiful and touching threads -- one bidding her farewell and one celebrating her life -- were authored by him. The links to those threads are here:

au revoir mon cher Angelique
Remembering Angelique




~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I asked Carlo to share a few of his own Thanksgiving recipes with us, and he was happy to do so. Most of you know his involvement with the "Clinton Legacy Cookbook" ... recipes and humor collected from many FReepers for many months and on many fun threads, links of which can be found on his profile page. The Baked Apple Dumplings are from that cookbook; the other recipes are taken from some of his other cookbooks.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Old Fashion New England Roasted Turkey
Orange-Maple Marinated

This wonderful, old northeastern method of marinating the turkey overnight in maple-orange produces a remarkably moist and flavorful bird. Combine the reserved marinade with the pan drippings and reduce to a scrumptious tangy gravy.

Marinade:

2 cups orange juice
1 cup chicken broth
1/2 cup pure maple syrup
1/4 cup bourbon

Turkey:

One 12-pound fresh or frozen whole turkey, thawed
3 oranges, peeled and quartered
3 small bay leaves, plus more for garnish (optional)
1 teaspoon salt
1/4 cup unsifted all-purpose flour
Citrus garnish (such as oranges,
orange wedges, and kumquats; optional)
Fresh thyme leaves (optional)

1) Prepare marinade: In a large bowl, combine orange juice, broth, maple syrup, and bourbon.
2) Remove giblets and neck from turkey. Rinse turkey thoroughly with cold water; pat dry.
3) Place turkey in a 2 gallon heavy-duty plastic food storage bag. Carefully pour in marinade. Seal; place in large roasting pan. Refrigerate overnight, turning bag occasionally. Prepare Turkey: Heat oven to 350 degrees F.
4) Remove turkey from plastic bag and reserve marinade. Insert orange quarters and bay leaves into cavity. Sprinkle salt in cavity. Skewer neck skin to back or tuck wing tips under shoulder joints, holding skin in place. Tie drumstick ends together with string. Place turkey on a wire rack set in a large roasting pan. Insert a meat thermometer into thigh, making sure it doesn't rest on the bone.
5) Roast turkey until thermometer registers 180 degrees F -- about 3 hours. (Cover turkey loosely with foil if it gets too brown before reaching required temperature.)
6) Remove turkey from oven; transfer to serving platter. Remove and discard oranges and bay leaves. Let turkey stand at least 20 minutes before carving.
7) Pour reserved marinade into a 2 quart saucepan; bring to a boil over high heat. Skim and discard any foam from mixture with a slotted spoon. Reduce heat to medium; cook until reduced to 3 1/2 cups -- about 15 minutes.

Preparing Gravy.

8) When turkey has been transferred to platter, skim off all but 1/4 cup fat from drippings in roasting pan; stir in the flour until well mixed. Gradually stir in the reduced marinade and cook over medium heat until thickened and bubbly.

Presenting the masterepiece.

Garnish turkey with whole oranges, orange wedges, bay leaves, and fresh thyme, if desired, and serve with gravy.

Carving the Turkey:

9) Holding a drumstick securely with one hand, use a carving knife to cut through the skin between the thigh and body of the turkey. Gently pull out and back on drumstick, cutting through remaining meat and skin; disjoint and remove drumstick. Repeat with other drumstick. Slice downward along breastbone and rib cage to remove meat on one half of the turkey breast. Cut through turkey, removing the wing. Repeat process, removing remaining breast meat and wing.
10) Place two turkey breast halves on cutting board. Holding breast steady with carving fork, cut slices of breast meat against grain. Transfer slices, wings, and drumsticks to serving platter.
Serving: 12

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Turkey Stuffing a la Crockpot

When preparing a specialty Turkey as in a fancy marinated, it helps to fix your dressing apart from the bird, and healthier as well. Preparing your dressing in a crockpot allows you to beat the rush on a holiday morning. Making the stuffing in the slow cooker is one less thing to worry about and it takes up less of that valuable oven space.

1 cup butter
2 cup chopped onion
2 cup chopped celery
1/4 cup parsley sprigs
1 lb fresh button mushrooms, sliced,
or 2 x 8 ounce cans mushrooms
12 cups bread cubes, day old dried
1 teaspoon poultry seasoning
1 1/2 teaspoon sage
1 teaspoon thyme
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3 1/2 cup chicken or turkey broth
2 eggs, well beaten

1) Melt butter in a skillet and sauté onion, celery, parsley, and mushrooms.
2) Pour over bread cubes in a very large mixing bowl.
3) Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well.
4) Pack lightly into slow cooker.
Cover and cook on low and cook for 6-8 hours.
Serves 12.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Holiday Golden Apples and Yams

"This was so delicious. The three flavors of apples, raisins, and yams combine perfectly and the syrup added just enough sweetness."

2 large or 3 medium yams or sweet potatoes
2 Golden Delicious apples, peeled, cored,
and sliced crosswise into rings
1/4 cup firmly packed brown sugar
1 teaspoon cornstarch
1/8 teaspoon cloves or apple pie spice mix
1/2 cup orange juice
1 cup Raisins
2 tablespoons chopped pecans or walnuts
1 cup miniature marshmallows (Optional)

Heat oven to 400 degrees.
1) Bake yams 50 minutes or until soft but still hold their shape. Can also be done in the microwave. Let yams cool enough to handle.
2) Reduce oven to 350 degrees. Peel and slice yams crosswise.
3) In 1 1/2 quart baking dish, alternate apple rings, and yam slices, overlapping edges slightly.
4) In small saucepan, combine sugar, cornstarch and spice; stir in orange juice and raisins, and mix well.
5) Heat orange juice mixture over medium heat, stirring until thickened. Pour over apples and yams. Sprinkle with nuts and bake for 10 minutes, add the marshmallows* and bake for additional 10 minutes or until apples and yams are tender.

* (Optional) You may top with miniature marshmallows, it encourages the kids to taste this. Once they do, it becomes their favorite.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Baked Apple Dumplings
Syrup:

1 1/2 cups sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup red hots
1/4 cup butter or margarine

Dumpling Crust:

2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening
1/2 cup milk

Apple filling:

4 small Granny Smith apples,
peeled, cored, and cut into small pieces
1/3 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

1) Mix syrup ingredients together, except butter.
2) Bring the mixture to a boil, reduce the heat, and simmer 5 minutes. Remove from heat. Stir in the butter and set aside.
3) Combine the flour, baking soda, and salt. Cut in the shortening. Add the milk all at once. Stir just until moistened.
4) Form into a ball. Roll out into an 18 x 12-inch rectangle on a lightly floured surface. Cut into 6-inch squares.
5) Mix apples with the sugar, cinnamon, and nutmeg. Place 1/6 of the apples on center of each square. Moisten edges of dough and fold corners to center top and pinch edges together. Place in a 13 x 9 x 2-inch baking dish.
6) Pour the syrup over the dumplings. Bake at 375°F for 45 minutes or until the apples are tender.
Serves 6

Thank you, Carlo3b!
Finest Freeper  /  Finest Chef!

THIS WEEK'S THREADS

11-25-02 The Guild
11-26-02 wirestripper

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 an FReepmail and I will gladly do it for you. ~Mixer

[kcvl]

double-chocolate pecan pie

Recipe for that?!

[carlo3b]

Oh no.....Good luck, here is the link to Turducken. Happy Thanksgiving!

[GretchenEE]

THANK YOU for the turkey prep info @ 215. I received a frozen turkey -- free -- which I'll need to cook on the Sunday after Thanksgiving. This will be a big help.

[kcvl]

Thank you!

It's not for Thanksgiving, thank goodness! Someone mentioned it today and I am going to TRY it for Christmas, MAYBE.

Thanks again, Carlo. Happy Thanksgiving to you, and your family and friends.

[kcvl]

http://www.gumbopages.com/food/poultry/turducken.html

a reader in South Africa named Jan, who says, "We found your Aunt's recipe on the net. Our traditional South African version is the Osturducken, an ostrich stuffed with turkey stuffed with duck stuffed with chicken."


lol!

[Mama_Bear]

Good morning, all. Happy Thanksgiving!
We have set a place for each and every one of you over HERE

[kcvl]

Okra and Tomatoes

2 tablespoons butter
2 tablespoons olive oil
4 ribs celery, chopped
2 medium onions, chopped
2 pounds okra, cut into 1/2" pieces
4 ears fresh sweet corn
2 28-ounce cans whole tomatoes, broken up
1/2 pound diced smoked ham, smoked sausage, andouille or especially tasso
Creole seasoning, to taste

Salt and freshly ground black pepper, to taste
Heat butter and olive oil in a large pot over medium heat. Add celery and onions, and cook for 5 minutes, until translucent. Add the corn and cook another 3 minutes. Add the okra, tomatoes, tasso or ham and Creole seasoning. Cover and cook over medium heat for at least 45 minutes, or until the okra has lost all of its "sliminess". Adjust seasoning with salt, pepper and more Creole seasoning if necessary. Cook uncovered for 10 minutes to reduce liquid if necessary. (Yield: About 12 servings.)


Cajun Mashed Potatoes

3 lb. sm. red potatoes
1 (3 oz.) crab boil
1 tbsp. cayenne pepper
1/2 tbsp. salt
1/2 c. half & half
2 tbsp. butter

Boil potatoes with crab boil, red pepper and salt until tender. Drain and mash potatoes with a fork. Cream with skins on with a hand mixer on high while adding half & half and butter.

[kcvl]

Deep Fried Prime Rib

---

This is a got to try recipe! This technique gives you the juicest and best flavored prime rib you will ever have!

Ingredients:

1 Prime Rib or large cut of beef
3 gallons peanut oil
1 turkey pot with hook and stand or boiling basket
2 tsp ground rosemary or freshly chopped fresh rosemary
2 tsp kosher salt
2 tsp freshly ground black pepper
paper towels or bread slices
1 long slim knife, like a fillet knife
The night before you plan to serve your priime rib mix salt, pepper and rosemary and rub the meat with it liberaly. Cover the meat and place it in the refrigerator over night. The roast needs to come to room temperature before frying so remember to remover from refrigerator around an hour to an hour and a half before frying.

Heat 3 gallons of peanut oil to 360 degrees Fahrenheit.

Slowly lower the prime rib into 360 degree oil. You can expect the oil to drop in temperature quickly, probably down to approx. 325, turn the heat up on the burner to bring back up to 350, then level off temperature.Cook the prime for 3 minutes per pound of weight for medium rare steaks. 4 minutes per pound for Medium.

Carefully remove from hot oil let rest for 10 minutes, (Try using sliced bread to drain on vs. paper towels) slice and serve.

[kcvl]

Pumpkin Creme Brulee

---

Serves: 14

Preparation time:

Ingredients:

1 quart heavy cream
2 vanilla beans (split)
5 ounces sugar
20 egg yolks (beaten)
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon powdered ginger
1 pint pumpkin puree
1 pint (or as needed) sugar (for tops)
Combine the heavy cream, vanilla and half the sugar, bring to a boil. Combine the egg yolks and remaining sugar. Add 1/3 of the hot liquid to the egg mixture, stir constantly. Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger. Fold in the pumpkin puree.

Fill buttered ramekins 7/8 full, place in a water bath. [Place ramekins in a deep roasting pan and fill pan with enough water to reach halfway up sides of ramekins.] Bake in a 325 deg. F (160 deg. C) oven until just barely set, cool 30 minutes, chill overnight.

Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a hotel pan [or a deep roasting pan], surround with ice.*

Caramelize sugar under the broiler or with a torch.

*Note: Setting ramekins in ice keeps the custard from becoming reheated when caramelizing the top.

[kcvl]

Caramel Pecan Pie

" Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream. "

Ingredients
1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves

1 Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
2 In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
3 Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

[kcvl]

Cindy's Pumpkin Pie

Makes 2 - 9 inch pies

" This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used. "

Ingredients
1 1/2 pints vanilla ice cream, softened
3 eggs
1 3/4 cups pumpkin puree
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 (9 inch) unbaked pie shells

1 Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.
2 In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.
3 Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.
Note:

To use fresh pumpkin, preheat oven to 325 degrees F (165 degrees C). Wash, and halve pie pumpkin(s). Scoop out seeds. Place pumpkin halves cut side down in baking pan. Bake for 45 minutes to 1 hour, or until pumpkins are soft to the touch. Remove from oven, and let cool. Scrape out pumpkin meat, and puree in food processor or blender. (This can be done several weeks in advance and the puree stored in the freezer.)

[kcvl]

http://pie.allrecipes.com/directory/816.asp

http://www.thanksgivingrecipe.com/default.asp

[kcvl]

Chocolate Pecan Pie VI

Submitted by: earthymom

Makes 1 - 9 inch pie

" The best chocolate pecan pie you will ever try. I used to sell this pie to a restaurant and the customers had nothing but praise for it. "

Ingredients
1 cup semi-sweet chocolate chips
1/4 cup butter
2 (5 ounce) cans sweetened condensed milk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups pecans
1 recipe pastry for a 9 inch single crust pie


Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium saucepan, combine chocolate, butter and condensed milk over medium heat. Stir continuously until chocolate chips melt and sauce is smooth. Remove from heat. Stir in eggs, vanilla, salt and pecans; mix well.
3 Pour mixture into pie shell and bake on bottom shelf of oven for 40 to 45 minutes. Serve hot or cold; cold is preferable.

[Landru]

Thank you kindly ye again, Sir!!
I've printed your magnificent recipe & shall add it to the othrs you've generously provided us.
I'll have my bride read it as we have our coffee this morning before, she sets out to orchestrate her meal.

On a more personal note; here's to your having a joyous, relaxing & safe Thanksgiving, carlo.
We're raising our wine glasses to the great Artist-Chef, carlo3b.

...salute!

[StarFan]

Thanks for the ping Billie. Once again you made a most excellent choice in selecting Carlo as freeper of the day. He's one heck of a terrific guy whose posts pick you up when your day is going down hill. His wonderful sense of humor manages to peek through his delectable recipes making them a joy to read and prepare. Congrats Carol3b. You certainly deserve this honor! Happy Thanksgiving.

[Mama_Bear]

Thanks for those recipes. The Deep Fried Prime Rib sounds REALLY good. That's one I would like to try. :-)

Happy Thanksgiving to you!

[kcvl]

Those aren't my recipes. I found them while looking for something else. Let me know if you try the Prime Rib. It does sound good, doesn't it?

I hope everyone had a wonderful Thanksgiving.

[carlo3b]

Those recipes and your website are wonderful...Can't wait to turn on the range and give some of these babies a try! BTW got any Leftovers??

[carlo3b]

Backatcha...What a glorious week..burp..excuse moi...blush! LOL

[carlo3b]

Thank you, we are finally getting our Clinton Legacy Cookbook out in time for Christmas...ping me if you are interested..BTW, got any Leftovers??