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

[dansangel]

Warmest congratulations to FReeper and Chef Carlo! What a delightful way to start the morning! Your recipes made me gain 10 lbs just reading them...LOL!

I love the fact that you, Carlo, have stressed how important it is for families to get together in the kitchen. I have such fond memories of all of us gathered in Grandma's kitchen having a hand in preparing some glorious Italian meals.

Thanks to Billie for a beautiful presentation on a very gifted man!

Hey .45MAN - that recipe for crock pot stuffing sounds good - would free up some space in the oven, too.

.45MAN is in charge of "the bird" on Thanksgiving and he does such a wonderful job on both it and the stuffing.

{{{{{{{{{{{HUGS}}}}}}}}}}}}}}} to all of you!
{{{{{{{{{{smoochies}}}}}}}}}}} to .45MAN!

I'll check back in later!

[humblegunner]

Congratulations, Carlo!
I've always enjoyed the Sunday brunch at the Cadillac Bar..

It's that Saturday night Jagermeister that causes trouble!

[MinuteGal]

Oooooo, with today being a day of hard work in the kitchen, what could be finah than to begin it with looking at the pic of a handsome Italiano chef and reading the story of his interesting career. Add the warmth, wit, family devotion and freeperhood of Carlo to this mix and it's a recipe for the start of a good day.

Congratulation, Carlo, and a delightful Thanksgiving to you and your family.

I'm going to make your second recipe, I yam, I yam!

Leni

[ladtx]

In memory of my fellow Vietnam helicopter pilots who were killed in that war the following were lost on NOV 27. God bless them all.

1967 WO1 David A. Lape (USAR) -- 336 AHC, Age 23, Cordova, Alaska
1968 LTC Roger J. Bartholomew (USA) -- HHB/4/77 ARA 101 ABN, Age 36, Portland, Oregon
1968 WO1 John W. Brinkmeyer (USAR) -- HHB/4/77 ARA 101 ABN, Age 22, New England, North Dakota
1968 WO1 Nicholas R. Alexander (USAR) -- 118 AHC, Age 21, Wesley, Iowa
1968 WO1 Leslie H. Larocque (USAR) -- 118 AHC, Age 24, Hayward, California
1968 WO1 Allen E. Duneman (USAR) -- 187 AHC, Age 25, Magnolia, Iowa
1968 1LT August K. Ritzau (USAR) -- 187 AHC, Age 23, Clackamas, Oregon

Tribute to LTC Roger J. Bartholomew: KIA, Thua Thien, South Vietnam.
I never really knew my dad, I was only 6 when he was killed in action. I remember helping him pack to go to vietnam and I remember the day they came and told us he was MIA. It was Thanksgiving morning and my sister and brother and I were watching the parades. Later I remember them returning those things I watched him pack. I'd like to learn more about him from those who knew him. To me he's a hero-one in a million. Wish I could tell him that today.
Lisa Bartholomew-Hanson -- daughter

For the story of the 187th's WO1 Duneman and 1LT Ritzau click here: Trial By Fire.

IN THE SHADOW OF THE BLADE

SCOUTS OUT!

[Aquamarine]

I feel the same way ru4liberty, had now idea I was sending my recipes to a pro. Thank goodness I sent you two of my best recipes Carlo!
I remember that you were a warm and fun person on your recipe threads and I've enjoyed getting to know you better this morning. You sure have been a busy man! :)

Click on the pic

[ladtx]

I continue to be impressed with the members of this forum. We truly are a diverse and interesting lot. Too bad we are continually portrayed as wild-eyed, gun-toting, racist rednecks. Carlo you are a real asset to this place, and Billie you and your bunch are to be commended for what you do. I salute you all.

[JustAmy]

Thank you for this daily post, ladtx.
God bless and comfort the friends and families of these 7 young heros.
God Bless you; God Bless our Military, past and present and God Bless America.

[Mudboy Slim]

Howdy Howdy....

"FWIW...The Righteous Shall Triumph!!"
(To be sung to Buffalo Springfield's "For What It's Worth")

There's somethin' happenin' here...it ain't Right...Vile Left RATS Rule by Fear!!
ATF men in a tank over there, slaughterin' kids whilst they knelt in prayer!!
It's high time we INDICT T-Mac...PUNK Dem's Clown!!
DNC Chairman...who killed Ron Brown?!!

There's bad men doin' Wrong...They'll win The Fight, unless the Right is Strong!!
Bold people must speak OUR minds...we're gettin' too much resistance from OUR side!!
It's time we ROUT Lib'rals, TRASH DemClowns!!
Right time fer Justice to make a Rebound!!

Clinton feels he can't be beat...Med'yuh Poltroons, they're Effete!!
Forgivin' wrongs, Press parrots Slick's LIES!! Mosta DemRATS say, "Slick Willie's OUR GUY!!"
It's time we STOP DemRATS...Stop DemClowns!!
Big Guv'ment's shakin' OUR Country down!!

Rev-o-lutions start slow...but Limbaugh's Legions shall grow!!
Evil Wins when the Good are afraid!! Step outta line...the time's come fer Truth to hold sway!!
We shall INDICT T-Mac...Stop Left's Clown!!
All ya good FReepers, come help us out!!
We gotta STOP Clinton...Crush Slick's Crown!!
Ev'rybody help what's goin' down!!
We're gonna STOP Lib'rals...STOP DemClowns!!
Destroy Lib'ralism...let's do it NOW!!

(12/29/2001...Happy Birthday, MamaMUD!!)

Terrance P.(unk) McAuliffe is Complicit with ALL the EX-Traitor-in-Chief's Campaign Finance Abuse Felonies and TREASON!!! Here's how we mnake the slimey bastard pay...

It's High Time the Right INDICTED DNC Chairman Terry "Punk" McAuliffe, IMHO, of course!!

Slick Willie is a Liar/Felon/Rapist/Mass-Murderer/WarCriminal/Traitor/Tyrant...but he had a whole lotta help from the Left. The Vast LeftWing Medyuh Whore'd will Defend the Indefensible--again--at their own peril!!

When we INDICT DNC Chairman Terry McAuliffe, the BrainDead Lib'ral Dem'RAT Masses won't have a clue that we are actually beginning The Discovery Stage for Slick Willie's INDICTMENT...but the well-informed RightWing shall know, because we'll make it happen!!

FReepers, it's time to flex our muscles and show the Left who controls the GOP!! And it ain't McStain's RINOs!!!

Let's ROCK...MUD

1 posted on 12/29/2001 4:35 AM EST by Mudboy Slim

[carlo3b]

"..... it appears you can't seem to hold a job. :)"

Alas, I have been exposed .....so to speak... gulp  Wearing various hats didn't let up even with retirement either, I changed the chef hat, for a cowboy stetson, and bowed out of the boardroom, and became a homeroom dad.
Fighting Hotel tycoons and titans was a piece of cake (recipe below) compared to the vious scrapes with the damned schoolboard, and PTA ...LOL

I love my Chocolate, with Chocolate and More Chocolate Cake

• 2-sticks butter (softened)
• 2-cups sugar
• 8-Lg eggs (Beaten)
• 2-cans chocolate syrup, (Hershey is my choice)
• 2-cups all-purpose flour
• 2-ts baking powder
• 1/4-ts salt
• 2-ts vanilla
• 28-oz semisweet chocolate chips
• 1-16oz sour cream
• 2-8oz pack cream cheese (room temp.)
• 2-Tsp powder sugar
• 3-Tsp brandy
• 4-Tsp Milk
• 1-ts instant coffee
• 1-pkg frozen raspberry (thawed)
• 2-Tsp corn starch
• 2/3-cups water

Preheat oven to 350deg.
1) Cream butter and sugar in a large mixing bowl add eggs and mix well, add the chocolate syrup, flour, baking powder, salt, and vanilla mix well.
2) Pour into 2 cake pans (cut into 4-layers) bake for 25-30-min or until done. Remove and cool for 15-min then remove the cakes from pans and cool completely on wire rack.
3) Make the filling by melting one pound of the chips slowly over low heat until mixture is smooth. Then set out to Cool
4) Combine the sour cream and one of the cream cheese beat until smooth. Add the chocolate and mix well. Spread this mixture between the layers and set each layer on top of one another.
5) Prepare raspberry filling : thaw raspberry and smash till smooth add the cornstarch and water together on heat, heat till thick set aside; till it becomes thicken.
6) To Make icing: melt the remaining 12-oz of chips in a saucepan over med low heat.
7) Add the powdered sugar, orange flavored liqueur (opt) milk, instant coffee, and stir until smooth. Remove from heat and let cool until mixture is good spreading consistency.
8) Beat cream cheese and cover the layers. assemble the layers until you have 4-layers putting filling and raspberry on top. (I put the filling on first let set and then add raspberry on top.)
9) Add brandy to cooled raspberry mixture.) continue to fill rest of layers.
10) Finish with the Icing this makes a wonderful cake....Yummmmmm  Enjoy!
 

[carlo3b]

Thank you so much SheLion... and have a wonderful Thanksgiving yourself. Kids with grandkids, will start arriving in an hour or so to start the baking for tomorrow....the house will began to fill with laughter and fussin, and the aroma of bread and cakes for the feast to come tomorrow....sigh

[FreeTheHostages]

Wow!! This is a great pre-Thanksgiving thread. Carlo3b, I must thank you, because every Thanksgiving I try one new dish. And I was waiting for the right recipe to present itself to me. Your golden apples recipe looks just right! I will try it and let you know!!

[Mudboy Slim]

Howdy Carlo, howzit goin', buddy?! You wouldn't happen to have a good recipe fer either creamed spinach or broccoli or something like that fer a hot side dish fer Thanksgiving, would you? Fer some reason I offered to make it, and I don't want to ask MamaMUD fer her recipe or it'll be like cheatin'...Mud

"Behind Left's Lies!!"
(To be sung to The Who's "Behind Blue Eyes")

No one knows what it's like...
To be Left's BagMan...to be Slick'sStag, man...Behind Left's Spies!!
No one knows what it's like...
To be hated, Lib'rally-jaded, believin' all Dem LIES!!

Folks, MUD dreams...Git "T." McAuliffe...
Help my Prescience come to be!!
RightWing Power...not HolyRollers, Right's Goal is JUSTICE...fer Tyranny!!

No one knows what it's like...
To feel these feelings...like I do...and I Blame YOU!!
No one bites back this hard on his anger...
None of my pain and woe...shall show through!!

Folks, MUD's dreams...they aren't that risky...
Heed MUD's Prescience...sing with me!!
Po' McAuliffe, he's MUD's buttboy...
Right's GOAL is JUSTICE...fer Tyranny!!

When Limbaugh signals...ACT Fer Justice!!
Before we lose it from lack of use!!
Fight Left's Bile...IGNORE the Networks!!
Right Shall Attack and Make Slick the Fool!!
And if you've swallow'd the Med'yuh's EVIL...Slap yerself fer wastin' yer VOTE!!
Whjen the Lib'rals squeeeeal, give Dems yer backhand...
Right Shall Swarm...RATS Shall Be No MO'!!

No one knows what it's like...to be the bad man...
To be the mad man, behind brown eyes.

Before and........MUD

Heh heh heh...T-Maxx the route to Slick Willie...everything Terry McAuliffe did vis a vis the FunnyMoney, William Jefferson Blythe Clinton did the same!! We take down McAuliffe "under-the-radar" of the Ignorant Masses and the EX-Traitor-in-Chief goes to Prison NEXT!!!

FReepers, Let's ROCK!!!!

FReegards...MUD

1 posted on 11/13/2001 11:08 PM EST by Mudboy Slim

Heh heh heh...MUD

[carlo3b]

...gathering in Grandma's kitchen having a hand in preparing some glorious Italian meals....

Some things and places never change, but some have had to, ... sadly, grandma kitchen is gone now, we had to find another gathering place, ....but a new breed of grandparent has emerged.... taking a bow...moi...LOL
However, what hasn't changed is the Italian food. I will have the pleasure of the company of my ex wife...yikes ,who will be here to prepare her wonderful pasta dish for tomorrow.    ....shush not a word, I stole her recipe...ha!

Gnocchi alla Italiana

• 2 1/2 c. mashed potatoes (or put through a ricer)
• 2 eggs, slightly beaten
• 1/2 tsp. salt
• 2 1/2 c. flour
• 1 recipe tomato sauce
• 1 c. Parmesan cheese

1) Place potatoes, eggs, and salt in a mixing bowl and mix thoroughly.
2) Add 1 1/2 c. flour. Place dough on floured board and add rest of flour.
3) Knead dough for 3 to 4 minutes until all flour is mixed in. If dough is too sticky, as it sometime is, sprinkle with more flour.
4) Cut dough into 6 pieces. Roll dough into long sausage like strips and cut into pieces 2/3 to 1 inch long. Sprinkle dumplings lightly with flour. *You can roll each dumpling across the back of a floured dinner fork to make the rolling dents if desired.
5) Be prepared with a large pan with 4 qts of boiling water to which 1 T. salt has been added. Place gnocchi in water and remove with a strainer when they come to the top.
6) Place in a hot serving bowl. Add sauce to gnocchi and 2/3 of cheese, mixing well. Sprinkle rest of cheese on top.
Serves 4 to 6.
Variation sauce: Heat 1 stick of butter to browning stage and add 1/2 cup of cream. Pour over gnocchi and add Parmesan cheese.

[Mudboy Slim]

Vince Hatfield's "Song fer Dubyuh (not sure of the title)"

It sure will be nice in the years to come to turn on the TV each day,
And see someone who we all respect in each and every way.
Someone who believes in GOD, and isn't ashamed to say.
The kind of man that makes you proud, you were born in the USA.
Our kids go to school, like when we were kids, and have the right to pray.
When we go to work we'll know deep in our hearts that they are gonna be OK
And were gonna have the chance, to keep a little more from our hard work everyday.
The kind of man that makes us proud, we were born in the USA.

George Bush, Lead On, let's help him or get out of his way,
George Bush, Lead On and make a new start today,
And make the world proud of us once again, of this good ole USA.
So we can stand up tall and tell our kids this is gonna be yours someday.

America the beautiful, He'll keep it the land of the free.
Where liberty, equality, and peace reach from sea to shining sea.
Where the family is number 1, and we respect the red, white, and blue.
He'll bring the country together and make it better for me and you.

George Bush, Lead On, let's help him or get out of his way,
George Bush, Lead On and make a new start today,
And make the world proud of us once again, of this good ole USA.
So we can stand up tall and tell our kids this is gonna be yours someday.

George Bush, Lead On, let's help him or get out of his way,
George Bush, Lead On and make a new start today,
And make the world proud of us once again, of this good ole USA.
So we can stand up tall and tell our kids this is gonna be yours someday.
So we can stand up tall and tell our kids we're proud of the USA,
"George Bush for Our USA"

© Vince Hatfield

Very nice, Billie, thanks fer sharing.

FReegards...MUD

[Temple Owl]

Good morning Billie, Daisyscarlett, Mama_Bear, Dansangel and an especially good morning to Carlo3b, one of the great chefs of FreeRepublicland. Thank you for the recipes. I am going to plead with Maggie to make the golden apples and yams.

[Aquamarine]

Another picture of our GREAT President taken this week.

[MeekOneGOP]

Mornin', everybody !!

Have a cup while you FReep !

For those who prefer hot chocolate.....

[lodwick]

[carlo3b]

I've always enjoyed the Sunday brunch at the Cadillac Bar..

I thank you so very much. I still do go back occasionally, but a try not to enjoy the margaritas as much as ^$&% years ago...LOLOL   Shush again; for your eyes only;

Cadillac Bar Margarita
Cocktail or house specialty glass, chilled
1¼ ounces Cuervo 1800 Tequila
¾ ounce Grand Marnier
1 fresh lime, squeezed
1 ounce sweet-and-sour mix
Shake and strain

[lodwick]

You did not break formation. You just sucked it up and flew into the bowels of the Grim Reaper.

Salute them all!