Skip to comments.
Happy Father's Day
Leaves from the diary of a single dad ^
| June 11 2003
| Carlo3b
Posted on 06/11/2003 8:44:02 PM PDT by carlo3b
click here to read article
Navigation: use the links below to view more comments.
first previous 1-20 ... 41-60, 61-80, 81-100, 101-118 next last
To: carlo3b
You were missed on our fabulous Caribbean cruise, Carlo. Nothing like a good-lookin', good cookin' freeper guy to make all the ladies' "basil" metabolism rise!
FReeps Ahoy for next time!
Happy Fathers Day.
Leni
81
posted on
06/14/2003 8:26:27 AM PDT
by
MinuteGal
(Click Any Ship Icons to Link to Our "After-Cruise Report Buzz & Pics" Thread !)
To: kellynla
Funny thing that you mentioned Chicken and Dumplings, one of mine and my family favorite meals, and so easy to prepare it is one of the first recipes I teach children to prepare....
I think it is a great way to learn to cook a meal everyone loves to eat.. although it does leave me a bit lax in the baking department as exact measurements never "look" right. This can take a bit of time but is a great Sunday feast/ dinner, for a beginner.
KID EASY Chicken & Dumplings
- One chicken or hen (hens have more fat, which adds flavor)
- One or two cans of chicken broth, or water (enough to cover chicken in pot)
- 1 large, or 2 medium carrots
- 1/4 head of cabbage
- 2-3 ribs celery
- 1 large yellow onion
- 1/4 cup dry white wine (yes, I teach my kids, and others, to cook with wine)
- Flour (all purpose, NOT self rising)
- Milk
- Salt
- Pepper
1) Put chicken or hen in a large pot and add cabbage, a scored carrot (deep gouges down the sides), 2-3 ribs of celery, scored again, a peeled onion cut in half, and water to cover chicken. Place on medium high heat, just about to start boil, then back off, and simmer for about 2-3 hours. This will give you that clear golden broth, that is great stock for almost anything, save some for other recipes, it freezes really well... Remove vegetables and chicken from pot and allow to cool completely (or until cool enough to handle).
2) When chicken has cooled, de-bone and return meat to pot of broth. Add wine. Then, thinly slice the carrots and celery and put everything back on med heat to just below boiling. While broth and meat are heating take 2 cups of flour and mix with salt, pepper, and one cup of milk to form a firm dough. Turn dough out onto a board and roll until about 1/4 inch thick. Take a sharp knife and slice dough in to 1/2 inch strips.
3) Turn up heat on soup. Gather strips of dough into one hand and when broth is boiling tear pieces of dough into 1 to 2 inch bits and drop into pot. Add salt and pepper to taste and if the broth is not rich enough add the canned chicken broth. (usually needed if the fat was removed). Keep on a low boil for 10 minutes to cook dumplings. Stir to keep from sticking and taste for seasoning. If the stew is not thick enough take 1 tbs of cornstarch and mix with a little water to from a smooth paste and add to stew. This will thicken stew in a few seconds. YUMMMMMMMM!
82
posted on
06/14/2003 8:32:41 AM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: Rebelbase
YUMMM, I just love slow cooked, Baby Back BBQ Ribs!! We'll be there at noon! I'll bring the Shiner Bock beer.. Ha!
83
posted on
06/14/2003 8:40:25 AM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: grammymoon
you are a sweetie....Not quite yet!! I forgot the Sweetie CORN BREAD...Especially for one of our own contributing chef's in The Clinton Legacy Cookbook
sweetie...CORN BREAD...1, 2, 3
- 1 c. cornmeal
- 2 c. flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 1/2 c. sugar
- 3/4 c. melted butter
- 4 eggs, separated
- 1 c. milk
- 1 tsp. vanilla
1) Combine egg yolks, milk, vanilla and melted butter.2) Stir into dry ingredients.3) In another bowl, beat egg whites until stiff. Fold into batter. Bake in 13 x 9 inch greased pan at 350 degrees for 25 minutes.Do not overbake
84
posted on
06/14/2003 9:00:22 AM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: summer
Have a great day my sweet friend, with a drink on the house!
85
posted on
06/14/2003 9:01:34 AM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: Pippin
Hey Pippin, my little sweetheart, go out tonight and have some fun, and when ya do, just think of me slaving over a hot stove...LOLOL!
86
posted on
06/14/2003 9:04:38 AM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: carlo3b
Did I sleep until Thanksgiving? With all of those recipes.
I gained 2 pounds just reading the Crackpot Crockpot Scalloped Potatoes recipe. We will try that this fall winter when it crockpot time.
We had an early Father's Day lunch with our Grandkids and their parents Wednesday. They have a trip coming up for a wedding by east. They have the joy of flying back to the East Coast with a four year old an a two year old. They have to rent a big van just to hold the safety seats and other gear for the kid and a week of clothes.
Thanks Carlo!
My wife will take me out to Brunch tomorrow. Tonight a younger fellow whom I helped and mentored is taking us and another mentor and his wife for dinner. That is for being his corporate "Fathers". We are still on call mentors for him, years after retirement.
87
posted on
06/14/2003 9:36:49 AM PDT
by
Grampa Dave
(Evil Old White Devil Californian Grampa for big Al Sharpton and Nader in primaries!)
To: carlo3b
I want to try making egg noodles from scratch. Do you have a recipe? Can I use self rising flour?
88
posted on
06/14/2003 9:38:32 AM PDT
by
RJayneJ
(To nominate a Quote of the Day rjaynej@freerepublic.com or put my screen name in the To: line.)
To: RJayneJ
YeHaaaaaaaaa.... Hi Jaynie, sure missed you dear girl... just for you...No self raising flour Honey, unless you want to fry them, ...then let them rise and drop them in 350 hot oil, and poof!
Special Egg Noodles
- 1 egg, plus 3 egg yolks
- 3 tablespoons cold water
- 1 teaspoon salt
- 2 cups all-purpose flour
1) In a greased bowl, beat egg and yolks until light and fluffy. Add water and salt; mixing well. Stir in flour.
2) Turn onto a floured surface; knead until smooth. Divide into thirds. Roll out each portion to 1/8 inch thickness.
3) Cut noodles to desired width. Ribbons are the preferred, remembering that the finished noodle must fit on a soup spoon.
Cook immediately in boiling salted water (or broth) for 7 to 9 minutes, or until tender. Drain and use as desired.
Makes about 5 cups.
89
posted on
06/14/2003 10:53:23 AM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: carlo3b
A Father's Day Prayer
A Father's Day Prayer Celebration
by Rock Travnikar, O.F.M.
Opening Prayer
Our first teachers are our parents. We pray for them in a special way this day, in the name of the Father, and of the Son, and of the Holy Spirit.
Scripture
For this reason I bow my knees before the Father, from whom every family in heaven and on earth takes its name. I pray that, according to the riches of his glory, he may grant that you may be strengthened in your inner being with power through his Spirit.... (Ephesians 3:14-16).
Petitions
Grant your blessing on our father on this special day which honors him.
Response
Bless our father, Lord. Keep us in your care so that we may live in the pattern of the Holy Family, we pray.
For those who have not been blessed with the love that fills our home, we pray.
Add your own petitions.
Collect
Lord, we thank you for allowing us to celebrate this special day. May we continue to live the lessons we have learned from our parents.
Sharing of the Blessing Cup
Pray together the Our Father or sing an appropriate song.
from The Blessing Cup: 40 Simple Rites for Family Prayer-Celebrations
90
posted on
06/14/2003 11:27:40 AM PDT
by
Salvation
(†With God all things are possible.†)
To: All
91
posted on
06/14/2003 11:30:03 AM PDT
by
Salvation
(†With God all things are possible.†)
To: carlo3b
This is the first Father's Day without my father (he passed away), and so I am not exactly happy about the holiday this year. Seeing the signs, cards, etc., everywhere has been absolute torture for me. Just another reminder of my loss.
92
posted on
06/14/2003 11:33:06 AM PDT
by
Fraulein
To: carlo3b
I can't wait until tommorow. The ribs are headed to the grill tonight!
93
posted on
06/14/2003 11:46:43 AM PDT
by
Rebelbase
(........The bartender yells, "hey get out of here, we don't serve breakfast!")
To: carlo3b
Nevermind the turkey, i'll take the rub.
94
posted on
06/14/2003 12:52:40 PM PDT
by
stanz
(Those who don't believe in evolution should go jump off the flat edge of the Earth.)
To: carlo3b
Thanks for the recipe. My mother only used chicken with her dumplings and she made both the "thin" dumplings and what she called the "tough" dumplings which were just thicker. You're making me homesick. Guess I'll just have to fly down to Memphis and have some. LOL Ya'll come back...ya here....
95
posted on
06/14/2003 1:28:44 PM PDT
by
kellynla
("C" 1/5 1st Mar Div Viet Nam '69 & '70 Semper Fi)
To: carlo3b
Thanks, Carlo! Thats a keeper! :-)
To: Salvation
How wonderful that you shared your message with us.. The Blessing Cup and website are bookmarked..Happy Father's Day
97
posted on
06/14/2003 9:11:22 PM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: Fraulein
This is the first Father's Day without my father..You have mail..
98
posted on
06/14/2003 9:38:46 PM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: Rebelbase
WAIT, somehow I can smell them..and dagnabit.. it's almost midnight and I'm ready to party, and hungry.. o<]8^( ..LOL
99
posted on
06/14/2003 9:44:04 PM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: stanz
Nevermind the turkey, i'll take the rub.You little devil....dried thyme, dried tarragon, dried rosemary, and olive oil...that is sooooo kinky :o)
100
posted on
06/14/2003 9:50:07 PM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
Navigation: use the links below to view more comments.
first previous 1-20 ... 41-60, 61-80, 81-100, 101-118 next last
Disclaimer:
Opinions posted on Free Republic are those of the individual
posters and do not necessarily represent the opinion of Free Republic or its
management. All materials posted herein are protected by copyright law and the
exemption for fair use of copyrighted works.
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson