A Big FReeper Thanks

christie

[christie]

A BIG FReeper THANKS to all who bought The Clinton Legacy Cookbook. Your emails and comments on threads have been heartwarming and a wonderful reward to those of us who devoted our time and love to this project. We are grateful for your kind and humorous words and want each and every one of you to know we appreciate you taking the time to write.

Thanks to all those who loved the cookbook enough to order more for your friends and family, or who gave their copies away as gifts and wanted another copy of their own.

A big hug to all.

[stanz]

Wow, all this espionage!
Those brownies look mighty good. I'll pass the recipe on to Noelita who just loves to bake for me. Unfortunately, it won't be this weekend. Yesterday was her birthday and as part of the celebration (she's been celebrating all week)we will be having her cake tomorrow night - - no, not a homemade cake...a large expensive one from Amy's Bread on 46th & 9th Ave. in NYC. Last year, I baked one...I guess that's why we're buying one this time.

[christie]

Happy Birthday Noelita!

[christie]

Our commander-in-chef is awol.

Where in the world is Carlo?

[Howie]

"Where in the world is Carlo?"

Guarding the border at Juarez?

[jellybean]

Where in the world is Carlo?

[TwoStep]

Never fear~~ Our Commander-in-Chef has been found in Hidden Valley!

[christie]

Great pic, Howie!

I'm having a big problem with Netscape and couldn't even access the page. The page stopped loading after post #122. Jellybean told me how to get the source code, so I had to open up the page from the code to see the picture. I couldn't even respond to the right number.

[christie]

Hidden Valley Ranch or Deep in the Hidden Valley Forest?

[carlo3b]

All right troops, I'm back from the border, and the Jalapeño and the Habañeros War .  Thanks for holding down the Front Burner.... There was big trouble out on the range, and as you would expect, things got a bit HOT...but the good news is that WE WON!!!!  I brought a couple of prisoners of this war, caugh in The Hidden Valley. I must tell you as I return from the battle front...it is true, War is Hell, especially if you forget the salsa chips.... ;)

Bordertown TexMex Salsa

• 8 Roma Tomatoes (Whole)
• 1 Small Yellow Onion Diced (1/3 - 1/2 C Diced)
• 1-2 Fresh Jalapeño Peppers ( Seeded if mild is your thing)
• 1/2 tsp. Celery Salt
• 1/8 tsp. Oregano
• 1/4 C Fresh Cilantro
• 1/2 tsp. Sugar
• 1 Fresh Pablano Pepper (optional but recommended)
• 1/4 tsp. Garlic Salt
• 1/2 - 3/4 C water
• 1/4 tsp. Black Pepper

In a moderately hot skillet that has been sprayed with a cooking spray brown the coarsely chopped Pablano pepper and jalapeño pepper. Brown and stir until the skins have turned dark on many sides of peppers. Add tomatoes and brown them until the skins on the tomatoes have turned a dark brown on several sides, remove pan from heat. Put onion in hot skillet that has been removed from the heat and stir. In a food processor add celery salt, oregano, cilantro, sugar, garlic salt and pepper. Pour peppers, onions and tomatoes and add water a little at a time, process just enough to chop to a medium consistency but not to a smooth paste, leave a little chunky.
Remove from processor and pour in hot skillet turn up heat quickly stir for 3 min and serve hot.

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Spicy Avocado Tomato Salsa

• 1/2 bunch cilantro (cut off large stems)
• 2 scallions, white part and some of the green stem
• 1/2 medium onion, peeled
• 3 Roma tomatoes,
• 2 serranos or 1 jalapeño, stemmed (seeded if you wish, the seeds add the punch)
• 1 avocado, peeled
• 1/2 teaspoon salt or to taste

Divide first 6 ingredients into 2 batches. Coarsely chop ingredients of one batch. Put cilantro, scallions, and onion from that batch in a blender with 1/2 cup water and pulse briefly. Add tomato and chiles from same batch and pulse briefly again. Add avocado from same batch and pulse again. Do not over blend. Pour into a bowl and set aside.

Finely chop ingredients from other batch and stir into blended salsa. Add salt to taste. Serve immediately. Makes approximately 4 cups.

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9 Alarm Wuss Free Habañero Pepper Sauce

YEHAaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa,   Ole!!  Oh no!  *ADVICE* Wear kitchen or surgical gloves when preparing this little ditty!

• 12 Habañero peppers (stems removed, peppers chopped)
• 1/2 cup Chopped onion
• 2 Cloves garlic -- minced
• 1 tablespoon Vegetable oil
• 1/2 cup Chopped carrots
• 1/2 cup Distilled vinegar
• 1/4 cup fresh Lime juice

Sauté the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft. Place the mixture and raw chiles into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habañeros. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles.
Yields 2 cups
 

[carlo3b]

 

THE CLINTON LEGACY COOKBOOK
It's yours!

......take it home NOW!!

[RikaStrom]

Hiya Carlo. I delivered Dix's book to him yesterday at the freep. I want you to know that big money was offered if I would misplace it on it's way to Dix. LOL

Here's an easy, fun one for football games... or really any thing that requires sports on the television and a housefull of strangers shouting at the umps.

Beer Belly Shrimp

Ingredients

• 2 pounds large shrimp, peeled and deveined with tails attached
• 1 cup beer
• 2 tablespoons chopped fresh parsley
• 2 tablespoons vegetable oil
• 4 teaspoons Worcestershire sauce
• 1 clove garlic, minced
• 1/8 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon hot sauce

Directions

• Combine all ingredients in a large bowl. Stir well to coat the shrimp. Place in a large shallow dish and refrigerate. Let marinate for 2 to 3 hours, stirring occasionally.
• Heat oven broiler. Drain shrimp. Thread shrimp through neck and tail onto six 14-inch skewers so that shrimp will lie flat. Place skewers on a lightly greased rack of a broiler pan.
• Broil 5 inches from heat for 3 minutes. Turn skewers and broil for an additional 1 to 2 minutes, or until shrimp turn pink. Serve warm with cold beer.

[jellybean]

Our victorious leader returns!!! Those prisoners from the Salsa Party will mix well with the Tortilla Chip contingent in the Super Max prison in the Bowl in San Diego.

I say we cut and paste these HOT Tamales to the wall and keep them separated so they don't co-mingle and cause further irritation.

[carlo3b]

CHEESE MUSTARD CHICKEN WINGS  1 stick (1/2 cup) butter
2 tablespoons Dijon style mustard
1/8 teaspoon cayenne
1 cup dried bread crumbs
1/2 cup freshly grated Parmesan, or Pecorino, or try something really different, Gruyere cheese
1 teaspoon ground cumin
20 chicken wings, wing tips cut off and discarded and the wings halved at the joint
In a shallow dish whisk together the butter, the mustard, and the cayenne. In another shallow dish combine well the bread crumbs, the Parmesan, the cumin, and salt and black pepper to taste. Dip the chicken wings, a few at a time, in the butter mixture, letting the excess drip off, coat them with the crumb mixture, and arrange them without touching in a greased shallow baking pan. Bake the chicken wings in the lower third of a preheated 425°F. oven for 30 minutes. (If extra-crisp chicken wings are desired, turn the wings after 20 minutes.)
Serves 6

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CHILI CHEESE TORTILLA CHIPS
Make your own super chips...Can be prepared in 45 minutes or less.

• 16 corn tortillas
• vegetable oil for brushing the tortillas
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon dried oregano, crumbled
• 1 1/2 cups grated Monterey Jack (about 6 ounces) or my favorite, extra sharp cheddar

Brush the tortillas lightly on one side with the oil. In a small bowl combine well the chili powder, the salt, and the oregano, sprinkle the mixture over the tortillas, and scatter the Monterey Jack on top. Cut each tortilla into fourths with a pizza wheel or sharp knife, arrange the wedges on 2 large baking sheets, and bake them in a preheated 400°F. oven for 12 to 15 minutes, or until they are golden and crisp.
Makes about 1/2 pound.

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CHRISTIE'S RATATOUILLE DIP
Accompaniment: thin slices of French bread, toasted, or crackers. 

• 1- to 1 1/4-pound eggplant
• 2 tablespoons olive oil plus additional for coating eggplant
• 1 medium-large onion, chopped fine (about 1 1/2 cups)
• 2 garlic cloves, minced
• 2 medium red bell peppers, chopped fine (about 1 1/2 cups)
• 1 medium zucchini, cut into 1/2-inch dice
• 1 medium yellow squash, cut into 1/2-inch dice
• 1 1/2 tablespoons minced fresh thyme leaves
• 1/2 cup finely chopped seeded vine-ripened tomato or drained canned tomatoes
• 2 tablespoons finely chopped fresh parsley leaves

Preheat oven to 400°F.
Prick eggplant in 3 places and coat lightly with additional oil. In a shallow baking dish roast eggplant in middle of oven, turning once, 1 hour, or until collapsed and soft, particularly at stem end. Cool eggplant slightly and halve lengthwise. Scoop out flesh into a bowl and cool. Discard liquid that accumulates in bowl and in a food processor purée eggplant. Eggplant purée may be made 1 day ahead and chilled, covered. Bring purée to room temperature before proceeding with recipe.

In a large heavy skillet, cook onion in 2 tablespoons oil over moderate heat, stirring until softened. Add garlic and cook, stirring, 1 minute. Add bell peppers, zucchini, squash, thyme and salt and pepper to taste and cook, stirring occasionally, until tender, 8 to 10 minutes. Add tomato and cook, stirring, 3 minutes. In a bowl, stir together eggplant purée, vegetable mixture and parsley and season with salt and pepper. Dip may be made 1 day ahead and chilled, covered.
Serve dip at room temperature with toast or crackers.
Makes about 2 cups Yummmmmmmmm!

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HAM AND EGGER with CHEESE QUESADILLAS

• 7 to 8-inch tortillas
• 4 cups grated Monterey Jack cheese (about 1 pound)
• 8 thin slices ham (about 6 1/2 ounces)
• 4 med eggs
• 1/4 raisins
• 2 green onions, chopped (including green tops)
• 6 teaspoons butter

Arrange 4 tortillas on work surface. Sprinkle 1/2 cup cheese over each tortilla. Top with ham, leaving 1/4-inch borders. Sprinkle 1 tablespoon raisins over each. Fork toss eggs with a teaspoon of water. In a med hot frypan, scramble eggs and set aside. Divide remaining cheese and sprinkle over tortillas. Top with onions and remaining tortillas. (Can be prepared 6 hours ahead. Cover and refrigerate>)
Melt 1 1/2 teaspoons butter in heavy large skillet over medium heat. Place 1 quesadilla in skillet. Cook until brown, about 3 minutes per side. Remove from skillet and keep warm. Repeat cooking process with remaining butter and quesadillas. Cut into wedges and serve with eggs.
Serves 4.

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[carlo3b]

Yummmmm girl, Great stuff, I'm have a Super Supper tonight with the whole damned family to feed, and I have some frozen cocktail shimp on hand, they won't be as good as prawns, but what the hey, it's only family...LOLOL This will be on the menu! Thanks...a...er.... more?

[carlo3b]

HOT TAMALE that gives me an idea, something other than FOOTBALLS...ha!

HOT TAMALE BALLS
These are fun, different,  and taste great!

• 1 lb. ground beef
• 1 lb. ground pork
• 1 1/2 C. cornmeal
• 1/2 C. all-purpose flour
• 1 tsp. garlic purée
• 3/4 C. tomato juice
• 1 T. chili powder
• 2 tsp. salt

Combine beef and pork; add remaining ingredients. Mix well (it will be very dry). Roll into 1-inch balls.

Sauce

• 2 large cans diced tomatoes
• 1 T. chili powder
• 2 tsp. salt

Mix together in saucepan and simmer about 10 minutes. Next add tamale balls. Simmer until done.

[carlo3b]

CHILI DAY POTATO DIPPERS WITH CHEDDAR JALAPENO DIP
You will love this stuff, and so will everyone else if you leave them any...  ;)Dippers

• 4 medium russet potatoes
• 2 T. olive oil or vegetable oil
• 1 tsp. chili powder
• 1/2 tsp. garlic powder

Cheddar Jalapeno Dip

• 1/3 C. sour cream
• 1/3 C. mayonnaise or salad dressing
• 1/4 C. finely chopped tomato
• 1 oz. (1/4 C.) finely shredded extra-sharp Cheddar cheese
• 1 to 2 jalapeno chiles, seeded and finely chopped
• 2 T. sliced green onions

Whole peppers for garnish, if desired
Preheat oven to 450 degrees F. Line a 15 x 10 x 1-inch baking pan with foil; spray foil with nonstick cooking spray.
Cut potatoes into thin wedges. In large bowl, combine potatoes, oil, chili powder and garlic powder; toss to coat. Place in sprayed foil-lined pan.
Bake for 20 to 30 minutes or until tender and golden brown, turning once.
Meanwhile, in medium bowl, combine all dip ingredients except onions; mix well. Sprinkle with onions.
Serve potato dippers with Cheddar Jalapeno Dip; garnish with whole peppers, if desired.
Makes 8 servings (1 1/4 cups dip).

[Mo1]

Sounds Yummy Carlos ...

[jellybean]

Yummy!!! I made this Spiced Pary Snack yesterday. The flavor is wonderful, but my popcorn got too "wet" and ended up as hard little clumps (I added too much Worcestershire sauce...somehow I read teaspoon as tablesppon...DOH!!).

As we speak (write?) I'm preparing your Pork Chops ~ Sweet and Sour from the The Clinton Legacy Cookbook page 113. I'll let you know how they turn out.

[carlo3b]

Bwhaaaaaaaaaaaaa Da boys are stuck in a trap at the border, they don't get any better than that...Howie you are my comic hero! Lets drink to the bad guys getting theirs!

 SAND TRAP

• 1.5 oz. (4.5 cl) Scotch
• 1 oz. (3 cl) Cherry Brandy
• 0.5 oz. (15 ml) Sweet Vermouth
• 0.5 oz. (15 ml) Lemon Juice

Fill a shaker half full with ice cubes. Pour all ingredients into shaker and shake well. Fill a Highball glass almost full of ice cubes, and strain drink into Highball glass. Garnish with a Lemon slice and serve.
 

[agrace]

Wow, don't know what I did to deserve this ping but thank you! I read the recipe names to my husband and his eyes lit up, especially for the habanero sauce. He's the kind of guy who spends at least a half hour in the hot sauce tent at the state fair every year, haha. :) We grew our own jalapenos last year so we'll be keeping these recipes.