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Where is spirit of Christmas? Have you seen it?
CookingWithCarlo.com ^ | Dec 3 2003 | Carlo3b Dad, Chef, Author

Posted on 12/3/2003, 10:36:53 PM by carlo3b

Where is spirit of Christmas? Have you seen it?

I am really getting worried that it's lost and we won't be able to find it in time.

I am just heartbroken, somewhere over the last few years we seem to have misplaced the heart and soul of Christmas. The season appears to be right, the weather has a nip to it, and the decorations have been up for a very long time, and I am constantly being reminded that it's just around the corner, but somehow I have this terribly feeling that something is wrong.

It is more than just one thing that isn't quite right, there isn't any laughter. I can't recall what it was that used to make me smile and sing at this time of the year, but it for sure isn't there anymore. Can you help me find the warmth, and love that Christmas has always brought into our lives, have you seen any joy in peoples eyes?  Maybe it's just me, oh my, is it just me?

I seem to recall that this season was a time that brought everyone together, families and friends, and even strangers. Wait, I don't remember thinking at this time of the year that there were any strangers, only wonderful people that we hadn't had the opportunity to meet yet. People smiled at each other, held the door, men and boys offered every woman their seat, and everyone said GOD BLESS YOU, when you sneezed.

Heirloom decorations were unpacked, families went out together to choose a tree, and that inexhaustible calliope of mystical music filled the air. The smell of fresh pine was abundant in each and every house, and colored lights blinked as kids giggled and whispering and scribbled notes to Santa.

Old folks and children where the center of attention, and picking just the right gift was a very special achievement, well thought out and mulled over for days. Some presents took all year to make, and some took all year to save for. Only a very few were expensive, but all had a special meaning. Gift wrapping was an art, and unwrapping was deliberate and magical.

The center of the community was your neighborhood church, and talk of God, and baby Jesus was the main topic of Grace before dinner, and bedtime stories. Mangers, Santa's, holiday decorations, and lights were everywhere. Snow was a conversation piece, and when and if, was debated and recalled.

Food, ah yes, holiday food was researched, planned, plotted and prepared for days leading up to the big event. Everyone was involved, and everyone had a job. The location of the Christmas Eve party was usually determined by the age of the grandparents, and where they lived in proximity to the bulk of the family. However that was no sure thing.

Each family was represented in the choice of menu items. Every wonderful cook in each branch of the family offered to prepare their own special version of the chosen food. This made for a memorable feast indeed. The competition was playful and fun, but most importantly, filled with love... lots and lots of love and lovers.

This is the time of the year that we built mountains of warm love, enough to store up for cold dark days ahead. If we lose Christmas, who will tell the children about the baby Jesus, who will love you and remind you how lucky you are to have freedom, and  family, and bring memories to the old folks, and memories that you can recall when you are old. Don't let it happen.

Won't you help me find Christmas, I know it's somewhere.. Do you know where it can be, perhaps it's just hiding deep in the warmth of your heart.. Thank you for your friendship. Thank you for your love. Thank you for being you..

THANK GOD FOR AMERICA.. God Bless you all... MERRY CHRISTMAS..



TOPICS: Announcements; Constitution/Conservatism; Culture/Society; Editorial; Free Republic; Front Page News; Miscellaneous; News/Current Events; Philosophy; Political Humor/Cartoons; Your Opinion/Questions
KEYWORDS: christmas; family; friends; god
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THE CLINTON LEGACY COOKBOOK
It's yours!

......HAPPY HOLIDAYS!

1 posted on 12/3/2003, 10:36:54 PM by carlo3b
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To: christie; stanz; jellybean; Angelique; Howie; TwoStep; piasa; Exit148; RJayneJ; bentfeather; ...
 
Here is your chance to GET ON or GET OFF this and other Carlo3B, all important..(Bwhahhahahh).. PING LISTS.

If you wish to remain*on it, just sit back and enjoy our wonderful exchange of ideas and you will be alerted whenever we start posting recipes and other valuable info re: various food management threads.
*If you have been flagged to this thread on post #2, you are already on our temporary ping list, other pings don't count... :(

To be removed** or added to the list, simply respond to this post publicly, on this thread, or Freepmail me with your preference.
**If you are annoyed that you were pinged in the first place, please accept my apology, I have lost my ping list because of a computer crash..Grrr, and be assured that your name will be expunged immediately upon your request.. :)

ALL ABOARD....The FUN FOOD TRAIN is leaving the FAT, BEHIND...
(Fat Behind, get it?)..  Hahahahhahaha...  {{{{{crickets}}}}}  *<]8^p~
 
 

2 posted on 12/3/2003, 10:38:13 PM by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
OH MY GOD CARLO, we have missed you!!!!!!!!!

HOPE YOU HAD A WONDERFUL TIME!

3 posted on 12/3/2003, 10:40:57 PM by GrandMoM ("Without prayer, the hand of GOD stops, BUT, with prayer the hand of GOD moves !!!)
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To: jellybean
Rustic Pork Roast With Roasted Garlic Mashed Potatoes

This entree is spectacular, complete with my favorite mashed potatoes, and my great uncles' favorite stuffing!!

  • 4-6 lb. pork roast
  • 1 head of garlic, minced
  • 2 Tbs.. fresh parsley, minced
  • 1 tsp. oregano, dried
  • 1 tsp. thyme, dried
  • Fresh - ground black pepper
  • Kosher salt to taste
Potatoes
  • 1 dozen red bliss potatoes
  • 1 head of garlic
  • 3/4 cup chicken broth
  • 1/2 stick of butter, softened
  • 1/2 cup parmesan cheese
  • 1/2 cup milk
  • 1 Tbs.. olive oil
  • Salt and pepper to taste
Roasted Garlic Mashed Potatoes:
1. Preheat your oven to 350 degree.
2. Cut the top off one of your garlic heads, to expose the individual cloves. Place on the center of a piece of aluminum foil. Drizzled olive oil over the garlic head.
3. Wrap foil to close securely and bake for 50 minutes. Set aside.
4. Boil red bliss potatoes with skins on. Test with fork for doneness, and drain potatoes.
5. In a mixing bowl, thoroughly mix all ingredients. Serve with Pork roast.

Pork Roast:
1. Preheat oven to 425 degree.
2. Blend minced garlic, parsley, oregano and thyme.
3. Using a sharp knife, cut holes in the roast, approximately 1 inch deep, every couple of inches in the entire roast.
4. Fill these "pockets" with your garlic mixture.
5. Place in a roasting pan, with about 1/2 inch of water and season with salt and pepper.
5. Cook for 10 minutes at 425 degree and then lower the oven to 350 degree to cook for an additional 40 minutes. Baste your roast about every 15 minutes.
6. When done, remove roast from pan and let sit about 10 minutes before carving. You can make a gravy using the drippings from the roasting pan.
Serves 4


4 posted on 12/3/2003, 10:41:27 PM by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Won't you help me find Christmas, I know it's somewhere..

Try WhoVille, even The Grinch figured out the meaning of Christmas :-)

5 posted on 12/3/2003, 10:43:21 PM by Moleman
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To: GrandMoM
Thanks GrandMoM.. Yehaaaaaaaaaaaaaaaaaaaaaaa!

I'M  BACKKKKKKKKKKKKKKKKKK... LOLOLOLOL

6 posted on 12/3/2003, 10:44:20 PM by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
I am so glad you are back carlo. I was seasick the whole time you were gone...
7 posted on 12/3/2003, 10:45:30 PM by tubebender (We've been married 47 years and she still doesn't put the toilet seat up for me...)
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To: Moleman
 

TENDERLOIN OF BEEF WELLINGTON

Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining extravaganza of the 1800's.


 
  • 3 1/2-pound fillet of beef tied with thin sheets of larding fat at room temperature
  • 3/4 pound mushrooms, chopped fine
  • 2 1/2 tablespoons unsalted butter
  • 1/2 pound pâté de foie gras (available at specialty foods shops) at room temperature
  • 1 pound puff paste or thawed frozen puff pastry (phyllo) plus additional for garnish if desired
  • 1 large egg white beaten an egg wash made by beating 1 large egg yolk with 1 teaspoon of water
  • 1/2 cup Sercial* Madeira wine
  • 2 teaspoons arrowroot dissolved in 1 teaspoon cold water
  • 1/2 cup beef broth
  • 2 tablespoons finely chopped black truffles (available at specialty food shops) if desired
  • watercress for garnish if desired
1) In a roasting pan roast the beef in the middle of a preheated 400°F oven for 25 to 30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices.
2) In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them cool completely. Spread the fillet evenly with the pâté de foie gras, covering the top and sides, and spread the mushrooms evenly over the pâté de foie gras.
3) On a floured surface roll 1 pound of the puff paste into a rectangle about 20- by 12- inches, or large enough to enclose the fillet completely, invert the coated fillet carefully under the middle of the dough, and fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg white to seal them. 4) Fold ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down to a jelly-roll pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut the shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours.
5) Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130°F. for medium-rare meat and the pastry is cooked through.
Let the fillet stand for 15 minutes.

In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce.
Serves 8
*The Sercial is the last of the grapes to be harvested in September, it produces the driest Madeira Wines.
 


8 posted on 12/3/2003, 10:46:06 PM by carlo3b (http://www.CookingWithCarlo.com)
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To: tubebender
Hahahahahhhahahah The last night we had 40 foot waves.. really.. Tossed that ship around like a toy.. WOW that was fun!..

 

GREEN APPLE SWEET POTATO RAISIN CASSEROLE
  • 4 Granny Smith apples, sliced
  • 1/3 c. pecans, chopped
  • 1/2 c. Splenda brown sugar
  • 1/2 tsp. cinnamon
  • 1/2 cup raisins
  • 6 med. sweet potatoes
  • 1/4 c. butter
  • 2 c. miniature marshmallows
1) Toss apples, nuts, cinnamon, raisins, and brown sugar.
2) Partly cook sweet potato, baked until barely soft, about 30 min, at 350 depending upon size, slice.
3) Layer with the apple mix.
3) Pour butter and scatter marshmallows over top.
Cover with foil and bake at 350 degrees for 30-40 minutes.
 

9 posted on 12/3/2003, 10:48:45 PM by carlo3b (http://www.CookingWithCarlo.com)
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To: uglybiker; Paul Atreides; Senator Pardek
Thoughts for the New Year

1. Food has replaced sex in my life, now I can't even get into my own pants.
2. The closest I ever got to a 4.0 in school was my blood alcohol content.
3. Marriage changes passion... suddenly you're in bed with a relative.
4. I saw a woman wearing a sweatshirt with "Guess" on it... so I said "Implants?"
5. I don't do drugs anymore 'cause I find I get the same effect just standing up fast.
6. Sign in a CHINESE Pet Store: "Buy one dog, get one flea."
7. I have my own little world. But it's OK... they know me here.
8. I got a sweater for Christmas ... I really wanted a screamer or a moaner.
9. If flying is so safe, why do they call the airport the terminal?
10. I don't approve of political jokes... I've seen too many of them get elected.
11. The most precious thing we have is life..... Yet it has absolutely no trade-in value.
12. There are two sides to every divorce: Yours and shithead's.
13. If life deals you lemons, make lemonade; if it deals you tomatoes, make Bloody Marys.
14. I love being married. It's so great to find that one special person you want to annoy for the rest of your life.
15. Shopping tip: You can get shoes for 85 cents at the bowling alley.
16. I am a nobody, and nobody is perfect; therefore I am perfect.
17. I married my wife for her looks... but not the ones she's been giving me lately!
18. Everyday I beat my own previous record for number of consecutive days I have stayed alive.
19. If carrots are so good for the eyes, how come I see so many dead rabbits on the highway?
20. How come we choose from just two people to run for president, and 50 for Miss America?
21. Isn't having a smoking section in a restaurant like having a peeing section in a swimming pool?
22. Why is it that most nudists are people you don't want to see naked?
23. Snowmen fall from Heaven unassembled.
24. Every time I walk into a singles bar I can hear Mom's wise words: "Don't pick that up, you don't know where it's been!"
25. The differences between snowmen and snowwomen are snowballs... ;)

10 posted on 12/3/2003, 10:51:29 PM by carlo3b (http://www.CookingWithCarlo.com)
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To: stanz; dansangel
 

The Seven Fishes Of Christmas Eve

Many of an Italian family follow the tradition of preparing seven fishes for Christmas Eve. The tradition dates back centuries, all the way back to the days of the Roman Empire. The significance and the reasons for 7 has many different explanations, each with compelling arguments (not that Italians like to argue... LOL), and I won't take sides, except to say it has livened up many a Christmas Eve. The most important fact that everyone agrees with, is that it was sure great fun eating all of that wonderful fish!!
I have taken the opportunity to include these recipes for you to enjoy. So, here are a few of the dishes that my family prepared, baccalà, baked shrimp, fried calamari, pasta with anchovies, pesce a la padella, sandy eels and steak fish. Try to image young kids tasting these great recipes for the first time, and the scent of fish filling the old Italian neighborhoods, it meant that all was well, and that Christmas morning was just hours away....  Buon Natale!

BACCALÀ ALLA REGGIO

Baccalà is better known in the States by the name "salt cod", and has been the preserved fish of choice for both landlocked and coastal Europeans since the 16th century. The smell until it is prepared may take getting used to, but it is a great recipe.
There are as many recipes for baccalà in Italy, and America, as there are cooks. This one is a bit different with its exact measurements of whole garlic, which vary from cook to cook. This dish is often served in northern Italian homes with baked polenta, but our southern Italian rooted folks preferred the simplicity of grilled bread.

1) Cut the soaked baccalà into 2 inch squares and check for any bones.
2) Preheat the oven to 425 F.
3) Place baccalà, ¼ cup olive oil, potatoes, anchovies, garlic, milk and wine into a pot over high heat and bring to a boil. Immediately lower the heat and simmer 1 hour, or until bacilli easily falls apart and potatoes are very soft. Buzz with an immersion blender until smooth, all the while drizzling in the remaining olive oil.
4) Divide the mixture evenly among four 4 ounce ramekins, dust with bread crumbs and set aside until ready to serve. Place the ramekins on a cookie sheet and bake until very hot, about 8 to 10 minutes. Remove from the oven and serve with grilled bread.
 
11 posted on 12/3/2003, 10:53:57 PM by carlo3b (http://www.CookingWithCarlo.com)
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To: Chapita; lowbridge; MasonGal; Mercuria; michigander; otterpond; ofMagog; spectre; hattend; ...
The 12 DAZE of Christmas
December 14, 2000
My dearest darling John:
Who ever in the whole world would dream of getting a real Partridge in a
Pear Tree? How can I ever express my pleasure. Thank you a hundred times
for thinking of me this way.
My love always,
Agnes

December 15, 2000
Dearest John:
Today the postman brought your very sweet gift.Just imagine two turtle
doves. I'm just delighted at your very thoughtful gift. They are just
adorable.
All my love,
Agnes

December 16, 2000
Dear John:
Oh! Aren't you the extravagant one. Now I must protest. I don't deserve
such generosity, three French hens. They are just darling but I must
insist, you've been too kind.
All my love,
Agnes

December 17, 2000
Dear John:
Today the postman delivered four calling birds. Now really, they are
beautiful, but don't you think enough is enough. You are being too romantic.
Affectionately,
Agnes

December 18, 2000
Dearest John:
What a surprise. Today the postman delivered five golden rings, one for
every finger. You're just impossible, but I love it. Frankly, all those
birds squawking were beginning to get on my nerves.
All my love,
Agnes

December 19, 2000
Dear John:
When I opened the door today there were actually six geese laying on my
front steps. So you're back to the birds again huh? These geese are huge.
Where will I ever keep them? The neighbors are complaining and I can't
sleep through the racket.
Please stop. Cordially,
Agnes

December 20, 2000
John:
What's with you and those freaking birds?? Seven swans a swimming. What
kind of damn joke is this? There's bird sh*t all over the house and they
never stop the racket. I can't sleep at night and I'm a nervous wreck.
It's not funny any more. So stop with those freaking birds.
Sincerely,
Agnes

December 21, 2000
O.K. Buster:
I think I prefer the birds. What the hell am I going to do with 8 maids a
milking? It's not enough with all those birds and 8 maids a milking, but
they had to bring their damn cows? There is manure all over the lawn and I
can't move in my own house.
Just lay off, smarta$$.
Agnes

December 22, 2000
Hey Sh*thead:
What are you? Some kind of sadist? Now there's nine pipers playing. And
Ch--st do they play. They've never stopped chasing those maids since they
got here yesterday morning. The cows are getting upset and they're stepping
all over those screeching birds.
What am I going to do? The neighbors have started a petition to evict me.
You'll get yours !
Agnes

December 23, 2000
You rotten BASTARD:
Now there's ten ladies dancing. I don't know why I call those sluts
ladies. They've been balling those pipers all night long. Now the cows
can't sleep and they've got diarrhea. My living room is a river of sh*t.
The Commissioner of Buildings has subpoenaed me to give cause why the
building shouldn't be condemned.
I'm calling the police on you !
Agnes

December 24, 2000
Listen PECK*Rhead:
What's with those eleven lords a leaping on those maids and ladies? Some of those broads will never walk again. Those pipers ran through the maids and have been committing sodomy with the cows. All twenty-three of the birds are dead. They've been trampled to death in the orgy. I hope you're satisfied, you rotten b*$tard.
Your sworn enemy,
Agnes

December 25, 2000

Dear Sir: This is to acknowledge your latest gift
of twelve fiddlers fiddling which you have seen fit to inflict on our
client, Miss Agnes McHolstein. The destruction, of course, was total. All
correspondence should come to our attention. If you should attempt to reach
Miss McHolstein at Happy Dale Sanitarium, the attendants have been
instructed to shoot you on sight. With this letter please find attached a
warrant for your arrest.
Cordially,

Law Offices of Badger, Bender and Chole


12 posted on 12/3/2003, 10:56:12 PM by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Darn it, Carlo, you've done it again. Managed to make me cry upon reading another of your beautiful writings.

I was just thinking about this very issue today and feeling depressed about it. However, I'm optimistic that the great pendulum will once again swing toward the day when we can once again truly celebrate CHRISTMAS.

13 posted on 12/3/2003, 10:56:17 PM by arasina (I can't believe I said that.)
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To: arasina
I'm sorry, maybe this will wipe away the tears.. bananas always makes me feel better.. :)

Banana Fritters

For the bananas:
1/4 cup (60 ml) light rum
1 Tbs. (15 ml) fresh lime juice
2 Tbs. (30 ml) sugar
3 to 4 medium sized ripe bananas, peeled and cut into 1 in (2 cm) slices

For the batter:
2 cups (500 ml) all purpose flour
2 Tbs. (30 ml) sugar
1 tsp. (5 ml) double acting baking powder
1/4 tsp. (1 ml) salt
3/4 cup (180 ml) milk
1 egg
1 Tbs. (15 ml) butter, melted and cooled
Vegetable oil for deep frying

Combine the bananas, rum, lime juice, and sugaring a bowl and stir gently to
combine. Let marinate for about 1 hour, stirring occasionally. Meanwhile, prepare
the batter. To make it in a blender, combine all the batter ingredients and blend
at high speed for a few seconds. Turn off the machine and scrape down the sides,
and blend again at high speed for 30 to 40 seconds. To make the batter by hand,
combine the egg and milk in a deep bowl and gradually stir in the flour, sugar,
baking powder, and salt. Beat with a whisk or electric beater until the flour
lumps disappear. Pour the batter into a mixing bowl.
Fill a deep fryer or large
heavy saucepan with oil to a depth of 2 or 3 inches (5 to 7 cm) and heat the oil
to a temperature of 375F (190C) on deep-frying thermometer.
Drain the banana slices and pat them dry with paper towels. Dip 4 or 5 slices at a time into the
batter, coating them well, and transfer them CAREFULLY with a slotted spoon to the
hot oil. Fry a few at a time for 3 to 5 minutes, turning them with a spoon until
they are deep brown on both sides. Transfer to paper towels to drain. Mound on a
heated platter and serve immediately. Serves 4 to 6.
The House of Carlo

14 posted on 12/3/2003, 10:59:05 PM by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Whatever Happened To Christmas

Whatever happened to Christmas
Where is the holly and the big tree
Where is the stable and Holy Family
There’s no joy without the Nativity

They took the Christ out of Christmas
His name was crossed off of that list
They said the court house was public
No stable, no tree, and no Nativity

I heard all the stories of Christmas
The star, the Wise Men, and the gifts
But now, there’s no more Christmas
They say because He just doesn’t fit

All of the stores used to display Him
All said Merry Christmas for a reason
It was the greeting of the Holy season
With Carols that were sung by the legions

Well, it’s time to bring back Christmas,
To string holly on the tree with its lights
Its time to remake winter snowflakes of white
To blanket Christ’s stable on Christmas Night

I heard all the stories of Christmas
The star, the Wise Men, and the gifts
But now, there’s no more Christmas
They say because He just doesn’t fit

Bring back the Wise Men, under the star
Gather round the stable and gaze afar
Glance at His majesty, through the Christmas story
Sing Merry Christmas, share in His glory

Praise the Baby Jesus, born on Christmas Day
Bring back His stable, bring joy to the world
Merry Christmas to all, lets blessings unfold
The birth of the Savior, a story that must be told

Merry Christmas To All
And Christmas Greetings To All During The Holy Season

Seniram Publishing, Copyright ©2003 A.D.
15 posted on 12/3/2003, 11:04:40 PM by Seniram US
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To: carlo3b
I meant to place this in front of my response, but it got lost in the process.

Thanks Carlo for the reminder. I too was thinking about Christmas and thought you might like the response.

Thanks again for your Christmas Spirit.
16 posted on 12/3/2003, 11:08:09 PM by Seniram US
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To: Humidston; LadyX; Victoria Delsoul
My grandmother and my great aunts always removed the wings from a stewing chicken before they put it in the soup pot. I asked them why, and they told me that was the way their grandma, my great grandmother, did it and she taught them how to cook!

Fortunately my great grandmother was still around and feisty as heck, the women in my family lived ripe old ages many into the 100+, I digress, I asked her why she did it. She took me to the cupboard and took out her stewing pot, and it was tall and narrow, sooooooo she had to remove the wings to comfortably stir the soup as it cooked...LOLOLOL  My family and I really follow orders...Bwhahahahahahah...wait...HUH?
 

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!


17 posted on 12/3/2003, 11:09:26 PM by carlo3b (http://www.CookingWithCarlo.com)
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To: Seniram US
What a wonderful reminder of the true spirit of this magical season.. Thank you so much.. Happy Holidays, and Merry Christmas
18 posted on 12/3/2003, 11:11:15 PM by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Carlo.......what's up with recipes with 2 cups marshmallows and others with bananas?????I thought you were doing low carb recipes.
19 posted on 12/3/2003, 11:11:29 PM by MadelineZapeezda
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To: MadelineZapeezda
Most of these recipes where requests that were in my mail when I returned.. but I haven't forgotten where I am on my road to Skinnyville!! LOLOL
LowCarb Broccoli Cheddar Soup
1) In a saucepan, melt butter over heat.
2) Using a wire whisk, stir in arrowroot, salt, and pepper. Cook over low heat for 3-4 minutes.
3) In a large saucepan, heat milk to simmering. Cook broccoli and onions in milk until tender.
4) Add arrowroot mixture to milk while stirring. Cook over medium heat for 3-5 minutes.
5) Gradually add shredded cheese, stirring to melt.
Puree in a food processor or served immediately.

Makes 8 servings

LowCarb, copyrighted by Morelli Enterprises Inc.


20 posted on 12/3/2003, 11:14:23 PM by carlo3b (http://www.CookingWithCarlo.com)
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