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HAPPY EASTER, Traditions, History, and Great FReeper Recipes
CookingWithCarlo.com ^ | Mar. 18 2005 | Carlo3b

Posted on 03/18/2005 7:05:29 PM PST by carlo3b

The History of Lent

For our traditional Italian Roman Catholic family, Lent is a very special time of prayer, penance, sacrifice and good works in preparation of the celebration of Easter.

I have searched the internet researching the various ways that this wonderfully religious season is celebrated from it's earliest biblical beginnings.

Since the earliest times of the Church, there is evidence of some kind of Lenten preparation for Easter. It starts with Ash Wednesday, when Catholics had their foreheads marked with ash crosses, a symbol of penance signaling the start of Lent. During the 40 days leading up to Easter, Catholics also fast and abstain from eating meat on Fridays; some will even give something up for Lent.

Let us start with the word Lent, which means "springtime." Weather permitting, people view spring as a time of growth, a period when new life emerges from the deathlike state of winter. Hence the name, this theme of death and rebirth plays a vital role in the Lenten journey.

In the early centuries, Lent was a time of preparation for those who would be baptized at the Easter vigil, the main time individuals were baptized in those days, emphasizing that the dying and rising aspect is central in the ritual of baptism because.  In baptism, we die and rise with Jesus.

Early Lenten seasons only lasted two or three days, and those who would be baptized fasted in order to purify their bodies of sin. Gradually the time period expanded, depending on the time and place, and by the fourth century the church had established its current 40 day Lenten season.

The number 40 has biblical significance. In the story of Noah's ark, it rained for 40 days and 40 nights. Moses journeyed with the Israelites for a period of 40 days in the desert. Jesus later spent 40 days in the desert where he resisted sin.

Around the fifth century, when the practice of infant baptism became more the norm, Lent evolved as a period of penance for public sinners and for those who wanted readmittance to the church. The most notorious public sins of the time were murder, adultery and apostasy -- the sin of denying the faith.

Eventually Lent emerged as a season for the whole church to engage in penance in preparation for Easter.

On Ash Wednesday, the first day of Lent, Catholic foreheads around the globe were marked with an ashes. The symbol of ashes dates back to ancient times when they were sprinkled on persons engaging in penance.

In attempt follow Christ's model and live better lives, Catholics have three traditional disciplines when it comes to Lent: fasting, almsgiving and prayer.
Perhaps fasting is the first of these traditions that comes to mind when one thinks of Lent. The big question is why. Why fast or abstain from meat during Lent?

There is no one answer to this question, but rather, there are a number of theories.

Since ancient times, different cultures have used fasting as a way to prepare for ritual. Fasting is a way to heighten the senses because being hungry can make one more alert. When people ate nothing the two or three days leading up to Easter, chances are they would be very alert during the Easter celebration.

Most historical documentation indicates that fasting is needed to prepare for a feast. There's not a feast without a fast. You can't truly appreciate the loss of something until you give up that something.

In addition, it may have been essential for people to fast at certain times of the year. Food supplies were low after the winter, and fasting may have been a way to ration the food supplies so that people would survive until the harvest.

Fasting is also seen as a means of purifying the body so as to gain control over desires and passions.

Here is an Eastern Orthodox response to the reason for fasting during lent, from the ministry of the Russian Orthodox Church;

First: it's a self-imposed discipline. Christians fast as a way of saying "no" to impulses.
Second: fasting is consciously intended to lower our energy level. The less energy we have, the less energy we have to "sin." (I put that in quotes because in Orthodoxy we have a very dynamic concept of "sin." It doesn't mean the same thing it means to most people.)
Third: the lower energy level makes it much easier to pray.
Fourth: we want to remember the poor, and the experience of fasting helps do this. (In fact, Christians are to use the money saved as "alms"-- not to be given through and to institutions, but to be given personally to disadvantaged persons.)
The Catholic church views fasting as a way to deepen our appreciation of Christian values, by reflecting on our lives, expressing sorrow for our sins and showing solidarity with the poor and hungry.

It is also important to note that fasting has been defined differently over time. In the past, it meant not eating at all. Now the Catholic practice is to fast on Ash Wednesday and Good Friday, meaning that people are only allowed one full meatless meal (and possibly two smaller meatless meals, depending on one's needs) each day.

The practice of abstaining from meat on Fridays may have grown out of respect for the day Jesus was sacrificed. We remember his death by not eating flesh on Fridays.

Fasting regulations and norms have also differed over time. According to "The Essential Lenten Handbook," compiled by Fr. Thomas M. Santa, CSsR, and published in 2000 by Liguori Publications, one of the most traditional Lenten practices was that of not eating any eggs or milk during Lent. The money not spent on dairy products was collected and donated to the church. The tradition of giving Easter eggs grew out of this practice because "that which was prohibited was given as a gift to celebrate the end of the season," Santa wrote.

The practice of giving Easter eggs as a symbol of the death and rebirth of Easter. The chicken coming out if its egg -- it's tomb -- symbolizes new life.

After the Second Vatican Council, fasting regulations became less strict, putting more responsibility on individuals rather than mandating them. Thus, the idea of fasting has been extended into other things. Today it's common for people to give up things like sweets, TV or video games for Lent.

The second Lenten discipline, almsgiving, easily follows from the practice of fasting. By eating simply, Catholics are better able to relate to the poor. The are also able to save the money they would have spent on food and donate it to the less fortunate. In addition to money, people also donate their time and service as they reach out to the needy in their communities.

The last discipline is prayer, and that occurs in many different ways throughout Lent. The Stations of the Cross is one of the most common Lenten prayers. On Palm Sunday, at our local church, as many religious celebrants around the globe, will dress in costume and portray each Station of the Cross. This is often a way for the children to get actively involved in prayer and better understand the life and passions of Jesus.

It is thought that Catholics should engage in fasting, almsgiving and prayer year round. However, these practices tend to be intensified during Lent, a time when people examine the role of sin in their lives, engage in penance for their sins and refocus their efforts to grow spiritually and return to Christ.

HAPPY EASTER, GOD BLESS YOU!


TOPICS: Your Opinion/Questions
KEYWORDS: easter; food; history; lent; recipes; traditions
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Hot Cross Buns

Hot Cross Buns are traditionally served on Good Friday (the Friday before Easter) and during the Lenten season, but they are good anytime. This recipe will make 2 1/2 dozen buns.

  • 2 packages active dry yeast (1/4 ounce each)

  • 1/2 cup warm water*

  • 1 cup warm milk*

  • 1/2 cup sugar

  • 1/4 cup softened butter or margarine

  • 1 teaspoon vanilla

  • 1 teaspoon salt

  • 1/2 teaspoon ground nutmeg

  • 6 1/2 to 7 cups all-purpose flour

  • 4 eggs

  • 1/2 cup dried currents

  • 1/2 cup raisins
EGG WASH
  • 2 Tablespoons water

  • 1 egg yolk
ICING
  • 1 cup confectioner's sugar

  • 4 teaspoons milk or cream

  • Dash salt

  • 1/4 teaspoon vanilla
1) Have the water and milk at 110-115 degrees F.
2) In a large mixing bowl, dissolve the yeast in the warm water.
3) Add the warm milk, sugar, butter, vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth.
4) Add the eggs, one at a time, beating the mixture well after each addition.
5) Stir in the dried fruit and enough flour to make a soft dough.

Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl and turn over to grease the top. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size (about 1 hour).

Punch the dough down and shape into 30 balls. Place on lightly greased baking sheets. Cover and let rise until doubled (about 30 minutes). Using a sharp knife, cut a cross (or X) on the top of each roll. Beat the water and egg yolk together and brush over rolls. (You will probably have more than you need, discard the unused egg glaze.) Bake at 375-degree F. for 12 to 15 minutes.

Meanwhile, make icing by combining the last four ingredients. Stir until smooth, adjusting sugar and milk to make a mixture that flows easily.

When rolls are baked, cool on wire racks. Drizzle icing over the top of each roll following the lines of the cut cross.

*1 1/2 cups warm skim milk may be substituted for the milk and water in the roll recipe above.


EASTER EGGS

Believe it or not, there is an art to cooking eggs in the shell. Find out how to cook them perfectly to your tastes without that gray-green tinge. Remember, hard-boiled eggs is a misnomer as they should not be boiled for any length of time.

Time Required, about 25 minutes

1.   Place eggs in single layer in saucepan.

2.   Cover with at least one inch of water over tops of shells.

3.   Cover pot with lid and bring to a boil.

4.   As soon as it begins to boil, remove from heat and let stand.

5.   Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.

6.   Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.

7.   When cooked to desired level, drain off hot water.

8.   Immediately cover with cold water and add a few ice cubes.

9.   Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.

10.   Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed.

Tips:
a) Never boil eggs. It makes them rubbery.
b) Use older eggs. Fresh ones won't peel properly.
c) To keep eggs from cracking while cooking, pierce large end with a needle, which will also make them easier to peel.


Crockpot Leg of Lamb
Use a boneless leg of lamb or leg of lamb cut that will fit in your slow cooker.
  • leg of lamb, choose a size which will fit in your slow cooker, or cut to fit

  • salt and pepper

  • 1 tsp. butter

  • 3 sm cloves of garlic
Spend some time and cut off ALL the fat that you can.
Put the leg in the crockpot.
Sprinkle with pepper.
Add a small dob of butter or margarine.
Cook for 8 to 10 hrs on LOW. A shorter period of you prefer it slightly under done.
Insert garlic into the meat, but remember this is an enclosed cooking method and the garlic will permeate through the meat.
When finished drain the liquid residue into a couple of mugs, cover with foil, freeze for about half an hour or until the the fat has solidified. Lift the fat off and add the remaining stock to the gravy.

Calabrian Easter Bread

  • 11/2 cakes yeast dissolved in 2 cups warm water

  • 5 pounds flour(all purpose)

  • 11/2 cups sugar

  • 8 eggs

  • 2 tablespoons salt

  • 2 sticks margarine

  • 1 pint milk
1) Heat together milk, margarine, sugar and salt. Set aside.
2) Beat eggs well,add a few drops of yellow food coloring and a few drops of lemon flavoring for a richer color.
3) Fold in half of flour to egg mixture. Then add water and yeast as well as warm milk mixture.
4) Fold in remaining flour, let rise one hour or until doubled in size.
Shape into twisted rings or rolls, let rise 1 hour again. Brush with 1 whole egg and 1 tbs. milk-well blended. Bake at 350 degrees for 20-30 minutes.

Glazed Raspberry-Pepper Ham

  • 1  9- to 10-pound cooked bone-in spiral-cut ham

  • 1-1/2  cups seedless raspberry preserves

  • 2  tablespoons white vinegar

  • 2  or 3 canned whole chipotle peppers in adobo sauce, drained and chopped

  • 3  cloves garlic, minced

  • 1  tablespoon pink or black peppercorns, coarsely cracked

  • Fresh raspberries and fresh herb sprigs (optional)
1) Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the meat but not touching bone. Bake in a 325 degree F oven until the thermometer registers 130 degree F. Allow 1-1/2 to 2-1/4 hours.
2) Meanwhile, in a saucepan, stir together raspberry preserves, vinegar, chipotle peppers, and garlic. Bring just to boiling. Reduce heat and simmer, uncovered, for 5 minutes.
3) Brush ham with some of the sauce. Bake for 15 to 20 minutes more or until the thermometer registers 135 degree F, brushing once or twice with additional sauce. Remove from oven. Sprinkle with peppercorns. Cover ham with foil and let stand for 15 minutes. (Temperature of the meat will rise 5 degree F during standing.)
4) To serve, carve the ham. Reheat remaining sauce and pass with ham. Garnish with raspberries and herbs, if desired. Makes 16 to 20 servings.

1 posted on 03/18/2005 7:05:30 PM PST by carlo3b
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To: Gabz

Food ping thing!


2 posted on 03/18/2005 7:06:24 PM PST by annyokie (Laissez les bons temps rouler !)
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To: Jim Robinson; Bob J; christie; stanz; jellybean; Angelique; Howie; TwoStep; piasa; Exit148; ...
HAPPY EASTER

3 posted on 03/18/2005 7:07:29 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: annyokie
Yehaaaaaaaaaaaaaaaaaaaaa.. FOOD, FUN, FOOLISHNESS.. :)
4 posted on 03/18/2005 7:09:12 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b

Happy Easter, Carlo!


5 posted on 03/18/2005 7:14:08 PM PST by annyokie (Laissez les bons temps rouler !)
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To: carlo3b

And may God Bless you.


6 posted on 03/18/2005 7:16:33 PM PST by oldtimer
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To: carlo3b
Veal Scaloppini Ala Marsala
 

Tender cutlets, sautéed and caramelized in Marsala wine. This traditional Italian meal is best served with buttered linguine and fresh crusty french bread..
  • 2 (8 ounce) veal cutlets, halved (or sliced turkey breasts, can't tell the difference.. HA!)
  • 1 1/2 tablespoons all-purpose flour, lightly salted
  • 2 1/2 tablespoons pure olive oil
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons butter
  • 3 shallots, chopped
  • 8 large mushrooms, cleaned, trimmed and thinly sliced
  • 1/3 cup marsala
  • 1/3 cup chicken stock or broth
  • 1/3 cup chopped fresh Italian flat-leaf parsley
1) Arrange veal slices between two sheets of wax paper or plastic wrap, and pound slices until they are thin cutlets. Dust and dredge veal with salted flour, shaking off any excess.. set aside.
2) In a preheated oiled skillet, lightly brown one side of veal cutlets, about 1 minute each.
Turn and sprinkle with pepper, then brown other side, for about 1 more minute.
3) Remove cutlets to a warm serving platter, then add butter to the same skillet and sauté shallots and mushrooms until shallots are soft, approx. 5 minutes.
4) Slowly add wine and chicken stock to pan and increase heat and boil rapidly, scraping the bottom, until liquid is slightly reduced, about 3 minutes. Spoon over top of cutlets, sprinkle with parsley, and serve immediately.
Makes 4 servings.
 
 
7 posted on 03/18/2005 7:18:01 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Thanks for the slow cooker lamb method and I never knew that Hot Cross Buns had an Easter connection.

I have one big problem with Easter and it is the Easter Bunny. I have lobbied for twenty-five years to have the Great Pumpkin get equal time and honor and it is still all about the rat with the big ears...and of course those Yellow Peeps.

Happy Easter to you and yours.

8 posted on 03/18/2005 7:19:09 PM PST by harrowup (Just naturally perfect and humble of course)
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To: oldtimer
The 11 Commandments of a HOLIDAY DINNER

          To-Do's, to make your Holiday brighter..

1) Make a list and check it twice.. Plan your menu in advance, and for heaven sakes write it down.. Pull out the recipes and jot down the ingredients and check to see if you have everything on hand to complete the meal without having to run to the store at the last minute.. Be sure to check the expiration date on spices and milks and dated stuff..
There isn't a good time on the day of a big dinner to run to any store, and the Big guy is usually busy doing Big Guy stuff, with the remote.. sigh.. Make the list of all needed items such as utensils dishes napkins.. etc. For example, next to the specific food, put the dish in which it will be served. Don’t forget decorations, candles, linen, anything you can think of. Something to keep in mind, but only as a guide, Who is on What special Diet?

2) Buy only what you really need.. such as the right size of a Turkey, Ham, Roast, Lasagna, Goose, Peacock.  The bigger is not always the better. Take into account everything that is being served, including anything that is coming from your invited guests, before considering what size main dish, or dishes you are thinking of purchasing.
There is some consideration that should be given to leftovers in your calculations for sure, but think about refrigerator space in the pre preparation and leftovers. With Turkey, the rule of thumb for portions is, 1 pound per person, and 1 cup of dressing per. If eight people are coming to dinner, a 10 to 12-pound bird will do just fine and still provide leftovers.
If you do as we do in our family, you are going to serve 2-3 popular entrees, (Turkey, Ham, Lasagna) you had better remember the last time you had to throw good food away because it was too much to freeze and not everyone wanted all those leftovers to take with them when they left. Consider buying just a breast of turkey instead of the whole turkey. If your family doesn't like dark meat, why waste it? A breast will be faster and easier to cook and carve, and you can still make all of the trimmings. You've not going to pay any attention to me on this  are you? OK go buy BIG BIRD.. whatever..:)

3) Think of the BIG PICTURE when planning what, and how many side dishes you intend to make. I understand that everyone has their own favorite specialty that you make, but do you have to make them all on the same day? If you are going to have leftovers, DUH, plan on making some of those favorites on a subsequent dinner with one of the special leftover recipes that you can prepare. Having a new side dish will make that easier meal so much more special with a favored specialty..

4) Don't be afraid to ask your guests to bring along something for the meal.  Perhaps their favorite side dish or dessert. Specialty breads and rolls come to mind. Those are some of the hardest things to do at the last minute because of the oven space, and don't be shy about suggesting to provide the recipe for a great accompanying bread that complements your planned dinner.. Cornbread comes to mind, or homemade Tiramisu. This is a really great idea for more than the obvious reason, it provides the family or friend with being part of the meal that they can share, and further answers that age old question (if anyone asks it any more) what should I bring to the party.

5) What to drink has to be brought up early in the planning. We usually serve something, a) before dinner, b) with dinner, c) and for sure after dinner, d) and sometimes after, after dinner.. The KISS system is a great idea when planning this stage of the party. KEEP IT SIMPLE STUPID, is a great gage on what exactly to plan ahead. I mentioned STAGE not by accident. Too much alcohol can and does screw up an otherwise great party. This is a party for everyone, and keeping it light is your responsibility, handle it with forethought.
Special holiday beverages are usually less about booze, and more about celebrating, so get and keep the party fun.. Egg nog, Holiday Wassil, homemade Kahlua ..etc, works wonders and all can be made well in advance. Also with this, the age of specialty Coffees, and Teas, try your hand at a expresso machine, and let them do their own thing.. It will add to the festivities and fun.. BTW, beer is for pizza, wine is for dinning.. :)

6) Easy on the hors d’oeuvres, and canapés. You will be doing everyone a favor. Too much food before dinner will mess up a perfectly great meal, and pi$$ you off big time if everyone doesn't eat. Kids and old folks come to mind. Think again about the Refrigerator, and the oven when planning. Some items that are lite, and need not take up a lot of cooling space, a flower decorated platter, that you can quickly add raw vegetables with a simple dip and perhaps some mixed nuts or olives, even thin chips.

7) Decorating the house, yard, and most important, your table! Order flowers early. This is where the internet comes in really handy for this chore, you'll save a bundle and make everything look like a million bucks. Take advantage of the early bird specials by ordering from a grower, or wholesale. The internet is full of them, with great prices, check those POP UP's before you delete them without reading.. LOLOL.  Simplify decorations too. An attractive floral arrangement for your table, with added green fern and a few loose flowers for platters. How about a simple window decor and something just outside the front door, may be all you need.

8) Frozen items are not a sin.., well, ok but not a mortal sin!  I'm thinking about the great specialty breads and rolls, yikes, even some desserts.. gulp! It’s ok to use some convenience items, after all, we accept canned and frozen vegetables, you may not think about additional items today. There are a few really select items that much too good not to consider today, especially when planning a huge party. Pre trimmed vegetables, Shrimp, crab, lobster are great frozen and really speed up the meal service. Canned chicken, beef, vegetables, or even Turkey stock is perfectly acceptable for gravy or as the base for a soup.
 

9) Plan to pre make as much as possible, and plan you meal around that fact. Be sure that you think about the day, long before it happens. Read the recipes closely not just for the ingredients but for timing. Prepare as much food ahead of time as possible. Start as far out from the actual day of the party as possible. Think about serving times, then work back.
Think about everything else that will be happening at the same time, including when your family and friends will be arriving. Plan to do those recipes that can be done two, three, even four days ahead? What can be the day before? The morning of? Most, if not all, side dishes can be done ahead, then Reheat. Some dishes actually improve in flavor if made in advance. Leave as little as possible to the last minute. Not everything can be put into one microwave, and ovens most ovens have only one compartment so THINK IN ADVANCE... :)

10) Make this and every holiday a dream, not a nightmare.. Plan the day as a special moment that you and your loved ones will remember as that special memory. Make this a day that everyone helps with the fun parts of the preparation and service. Use your best assets in making this party a total success. Hubby and Kids will love it if you have a pre planned easy tasks that are well within there capabilities. Give them a typed timetable and pre assigned fun tasks, like setting the table.. set one place setting the night before and point to it .. LOL. Have dad carve the main courses, and make the beverages, getting everything ready, long before the Football games kick-off. Don't be afraid, just be sure that you leave as little to the imagination as possible when assigning to the family.. Don't be at all ashamed to ask for help, but know in advance what it is your are going to be asking for.. remember that this is your home and only you know where everything is hidden, and where it is put away.. DUH!

11) The best for last.. HIRE A MAID, it is not as expensive as you think, less than $100.00, can make this the best party you ever had. How about to just to clean up, or even serve and clean up, or even cook, serve and clean up, how about a massage...

Bless your heart, have some fun.. Chef Carlo


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:

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

Recipe from; Holidays in The House of Carlo
 
 

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Another 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) 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.
Recipe from, Soup, Sex, and the Single Man
 
 

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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."

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.
Recipe from, Chef Carlo's, "Chef Carlo Cooks with Kids"
 
 

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Baked Apple Dumplings Syrup:

Dumpling Crust:Apple filling: 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
Recipe from,  The one and only; The Clinton Legacy Cookbook
 

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


Old Fashioned Home baked Country Ham
1) Scrub country ham with stiff brush.
2) Put ham in large pot, or if you are lucky enough to have one, place in a lard stand (large metal container that held lard, an old country shortening used long ago; usually holding 25 pounds) and cover with cold water.
3) Add 1 cup molasses and vinegar.
Allow to soak overnight.
4) Next day, remove ham from water, rinse well and cover with fresh water and the remaining 1 cup of molasses. Cover, place over high heat.  Allow to come to a rolling boil and boil for 30 minutes.  Remove lard stand from heat.  Do Not remove lid!
5) Cover pot or lard stand with newspapers and blankets and allow to stand overnight.
Remove from water.  You can make a glaze from brown sugar, fruit juice and plain flour.
Coat ham and bake (probably at 350; the recipe doesn't specify) till brown.
--------------------------------------------------------------------------------

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.
6. 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.
7. 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


9 posted on 03/18/2005 7:21:30 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: harrowup
...and of course those Yellow Peeps...

Oh no... now you've done it.. I LOVE PEEPS.. :)

10 posted on 03/18/2005 7:24:07 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b

Thanks for the history, recipes and the ping carlo3b. You're a good man.


11 posted on 03/18/2005 7:35:37 PM PST by PGalt
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To: carlo3b

Looks like we'll be puttin' on a few pounds Carlo.

Wishing you our Lord's Blessings to you and yours as we approach Resurrection Sunday.


12 posted on 03/18/2005 7:40:51 PM PST by Diver Dave (Stay Prayed Up)
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To: carlo3b

Please add me to the ping list.


13 posted on 03/18/2005 7:41:22 PM PST by abbi_normal_2
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To: carlo3b

I can't think of *FOOD* while Terri Schiavo is being *STARVED* to death!


14 posted on 03/18/2005 7:44:31 PM PST by Sir Valentino
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To: carlo3b

Hey, Carlo! Happy (early) Easter. You've posted one of my favorites - Veal Marsala. Here's a nifty and easy Shrimp Salad.

Shrimp and Bacon Salad

2 cloves of garlic, minced
12 large shrimp
1 oz. olive oil
1 oz. Accent or Spike
1/4 Tbsp.crushed red pepper
Mixed Salad Greens
4-6 slices cooked bacon, crumbled
1/2 cucumber, peeled and diced
1 medium tomato, seeded and finely diced
Fresh grated Parmesan

Dressing

4 -6 oz. apricot jelly
2 oz. good quality balsamic vinegar
2 oz. brown sugar
2 oz. water
1 oz. green onion, diced
1 oz. each red and yellow peppers, diced
Salt and pepper to your taste


Directions

1. In small bowl mix together olive oil, seasoning, and crushed red peppers.

2. Dredge shrimp thru marinade and place into iron skillet over medium heat and cook for approximately about one minute on each side.

3. Place shrimp back into marinade while preparing dressing.

4. Mix together all ingredients until well blended.

5. Select your favorite garden greens and place shrimp atop bed of lettuce.

6. Top with diced bacon, cucumber, tomato, and parmesan cheese.

7. Serve dressing on the side.


15 posted on 03/18/2005 7:47:53 PM PST by Fracas
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To: carlo3b

Please add our family to your ping list.

Always enjoy your recipies. It makes great family entertainment to turn off the TV and drag the kids into the kitchen. It always works best if they prepare the food and I handle clean up.


16 posted on 03/18/2005 8:00:35 PM PST by texas booster (Bless the legal immigrants!)
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To: carlo3b

bump


17 posted on 03/18/2005 8:00:40 PM PST by TASMANIANRED (Certified cause of Post Traumatic Redhead Syndrome)
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To: carlo3b

How could I possibly miss being on the carlo3b list!
Add me please? Pretty please with sugar on it? Or maybe just a touch of balsamic vinegar and a hint of mint.


18 posted on 03/18/2005 8:01:06 PM PST by KateUTWS (Monthly, monthly, monthly, monthly, monthly, monthly, monthly, monthly, monthly, monthly, monthly)
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To: carlo3b
Carlo, you gave me some vegetarian recipes a long time ago that were a major hit. So now I'm forever in your debt. But lamb in a crockpot? Yikes! I've never made anything in a crockpot that was good. Should I reconsider?

My grandparents use to slow roast lamb in their garage on a spit every Easter, basting it in lemon and garlic. Heaven. Absolute heaven, I wish I could do it now.

19 posted on 03/18/2005 8:08:23 PM PST by lizma
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To: PGalt
Thank you.. I needed that.. ;)

Artichoke Mashed Potatoes
1) Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork. Drain.
2) In a large mixing bowl, pureé artichoke hearts with half the butter and milk, using a hand blender or mixer.
3) Add potatoes and remaining butter and milk and mix until smooth.
Add salt and pepper to taste.
 Makes 6 half cup servings
 

 
20 posted on 03/18/2005 8:12:03 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: Diver Dave
Looks like we'll be puttin' on a few pounds..

Banana Bread
 1) Cream shortening; add sugar and beat well.
 2) Beat eggs and mash bananas (very fun for the kids) and add them to the above.
 3) Sift flour, salt and baking soda, add alternately with sour milk and beat until smooth.
 4) Bake in a greased pan at 350 degrees for about 1 hour or until it's done.
Cool well before slicing.
Banana Spice Loaf Cake

A tasty and easy snack cake with bananas and raisins, along with chopped pecans and spices.

  • 6 very ripe bananas
  • 1/2 cup vegetable oil
  • 1/2 cup butter
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoons ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups raisins
  • 1 1/2 cups chopped pecans or walnuts
1) In a medium bowl, mash bananas and pour vegetable oil over them; set aside while making cake.
2) Cream butter and sugar; add eggs, one at a time, beating well after each addition.
3) Stir in banana and oil mixture; mix well.

21 posted on 03/18/2005 8:14:19 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Crock Pot Lamb! A work of true elegance and simplicity, for which many thanks. I can only attempt to reciprocate by posting my favorite Martha Stewart Easter Ham recipe, complex, perhaps impossible to prepare, but fun to read. I'm particularly smitten with the part about getting up before dawn to gather grasses with the morning dew still intact. It's a good thing?

Ham Baked in Herbs compliments of Martha Stewart
Serves 16

1 18 lbs fresh ham
18 garlic cloves
1 bunch of chervil with flowers
1 bunch basil.
1bunch thyme.
10 young, tender bay leaves
1/2 pound fresh-cut grass, 6" to 10" long, washing and stored in cold water SEE NOTE BELOW
1 bunch chives.
1 bunch tarragon.
1 bunch parsley.
2 oranges, sliced thick
2 bottle of dry ros'e or dry white wine

1. Heat the oven to 325 degrees,
2. With boning knife, trim all but 1/4" of fat from the ham, leaving 4" of rind around the shank. Using a paring knife, make small incision in the meat, about 1/2" deep and 1/4" apart.
3. Peel 10 of the garlic cloves and slice them lenghtwise. Insert the garlic slices with alternating sprigs of chervil flowers, basil, thyme, and bay leaves. Ther herbs and garlic should almost cover the meat. Lightly sprinkle with salt and pepper. Crush the remaining 8 garlic cloves, leaving them in their peels, and set aside.
4. Line a large roasting pan 5 3/4" high and 16" in diameter with the fresh-cut grass, about 1" thick on the bottom and around the sides. Reserve some grass and herbs for presentation. Layer the chives, tarragon, and parsley on the bottom and sides of the pan. Place the orange slices on top of the herbs and then cover the orange slices with the basil. Place the ham in the roasting pan with the crushed cloves of garlic and gently pour the entire bottle of wine around the meat. Bake for 30 minutes and then cover loosly with aluminum foil. Continue to braise for another 5 hours, basting if necessary. Remove the foil for the last 30 minutes of cooking to lightly brown the meat.
5. When the ham has finished cooking, remove it from the roastig pan to a carving board and allow it to sit, loosely covered with aluminum foil, for 30 minutes prior to slicing.
6. While the ham is resting, strain the cooking juices from the roasting pany through a sieve into a saucepan, saving the orange slices. Add them to the juices. Over medium heat, allow the juices to gently boil and reduce by half. Skim off the fat and strain the liquid again to remove the orange slices. Serve hot with the ham on a large platter, garnished with the reserved grass and herbs.

NOTE: Locate an area in advance with tender, young, organically grown grass that has not yet been cut.) It is best to cut it very early in the morning while the dew is still evident. This will prevent the grass from drying out while you are cutting it. Wrap cut grass in damp paper towels to keep it fresh until it reaches the kitchen sink. Wash the grass throughly in cold water and keep it in a bowl of cold water until ready to use.

As Martha used to say, "it's a good thing."

22 posted on 03/18/2005 8:14:44 PM PST by Veto! (Opinions Freely Dispensed as Advice)
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To: carlo3b; All

I need a dessert for Easter dinner.....that doesn't take hours to prepare.


23 posted on 03/18/2005 8:17:52 PM PST by TXBubba ( Democrats: If they don't abort you then they will tax you to death.)
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To: abbi_normal_2
You are added to our ping list, and now you can eat this without gaining any weight.. :)

Would it be a holiday without a special lasagna, I say no.. surprise!!  This one is made with tiny meatballs ( ground turkey balls today), sliced hard-cooked eggs, ricotta, mozzarella and Parmigiano Reggiano cheeses, and a smooth marinara sauce, encased in layers of lasagna noodles. My family and I rolled hundreds of marble-size meatballs while sitting at the kitchen table, with strong coffee, joking and singing.

A Roman Holiday Lasagna

Turkey Balls

Ricotta FillingNow for the Assembly: Preheat the oven to 350 degrees F.
1) Spray a cookie sheet with olive oil cooking spray. Place all the ingredients for the meatless balls in a bowl. Mix well with your hands or a spoon.
2) Using about 1 teaspoonful at a time, roll the mixture into about 45 little balls. Arrange them on the prepared cookie sheet. Bake for 20 minutes, Or until the "meatballs" are just firm to the touch. Remove from the oven, but leave the oven on to bake the lasagna.
3) Cook the lasagna noodles according to package directions. Meanwhile, place all the ricotta filling ingredients in a bowl and mix well.
4)  To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of' a 13 X 9-inch baking pan. Place a single layer of lasagna noodles in the pan, overlapping slightly.
5) Spread one-third of the ricotta filling over the noodles. Scatter one-third of the "meatballs" evenly over the ricotta. Scatter one-third of the sliced hard-cooked eggs and one-third of the remaining mozzarella over the top. Spoon a thin layer of marinara sauce over the top.
6)  Repeat the layers, but this time arrange the lasagna noodles in the crosswise direction from the first layer (this will make serving easier), trimming as necessary. Add a third layer, using the remaining ricotta filling, "meatballs," mozzarella cheese, and hard-cooked eggs.
Finish with a layer of lasagna noodles and spread marinara sauce on top.
When ready to bake, remove the plastic wrap. Bake for 45 minutes. Let stand about 15 minutes before serving.
** This dish can be prepared 1 day in advance. Cover with plastic wrap (not foil, because the acid from the marinara sauce can cause little bits of foil to get into the sauce) and refrigerate.
Serves 10 hungry family members, only 8 Italians....LOL

24 posted on 03/18/2005 8:18:23 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Let me get this marked right now.

Carlo!!!

25 posted on 03/18/2005 8:19:59 PM PST by don-o (Stop Freeploading. Do the right thing and become a Monthly Donor.)
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To: carlo3b

26 posted on 03/18/2005 8:32:29 PM PST by Victoria Delsoul
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To: carlo3b

Thanks for the ping!


27 posted on 03/18/2005 8:50:34 PM PST by Alamo-Girl
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To: carlo3b

Bump for later


28 posted on 03/18/2005 8:54:24 PM PST by hedgetrimmer
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To: carlo3b

Celebrating HIS Resurrection with you Carlo.
Thank you for the ping.
===
===

CELEBRATING THE RESURRECTION OF JESUS CHRIST
http://www.truthusa.com/RESURRECTION.html


29 posted on 03/18/2005 9:20:48 PM PST by Cindy
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To: TXBubba
Chocolate Fondue

Don't laugh, chocolate fondue is wonderful and a great surprise for the entire family and friends.. The fabulous sauce is usually served with a platter of cut-up fruit. This is a perfect dessert for sharing with friends and is easy to prepare. All you need is a fondue pot set over a warmer and some fondue forks. If you have some slightly dry plain cake, brioche, etc. you could also cut it into cubes and serve alongside the fruit.
Any kind of fruit can be used, but if possible avoid any with seeds. Certain fruits, like citrus or melons, have to be peeled first. The fruits should be cut up taking their shape into account in order to make them as visually attractive as possible. Star fruit is an absolute must. Small fruits such as strawberries are presented whole.
 

  • 1 lb. dark or bittersweet chocolate
  • 1/2 cup heavy cream
  • 2 cups milk
Over very low heat, melt dark or bittersweet chocolate in heavy cream and milk.
Variations: sweeten with 2 tbs.. of sugar and/or butter enliven with 4 tbs.. of hot strong coffee flavor with a vanilla bean.

30 posted on 03/18/2005 10:02:16 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: Veto!
Ham Baked in Herbs compliments of Martha Stewart..

Yummmmmm Thanks for the great recipe.. I wonderful if Martha fixed this for her new friends while she was in the big house?  :)
 

31 posted on 03/18/2005 10:05:40 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: KateUTWS
You just knew that I couldn't resist.. You are added and I bump you with this..

Roasted Salmon with Balsamic Glaze


 
32 posted on 03/18/2005 10:10:17 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: Sir Valentino
I can't think of *FOOD* while Terri Schiavo is being *STARVED* to death!

I understand.. Isn't this the absolute worse situation.. what are these people thinking, trying to kill that poor woman right in front of the entire world.. EVIL

33 posted on 03/18/2005 10:14:44 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: Fracas
Shrimp and Bacon Salad ..

WOW.. I will serve this some time this coming week.. Thanks.. and Happy Easter

34 posted on 03/18/2005 10:16:28 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b

Add me to ping list please :)


35 posted on 03/18/2005 10:19:00 PM PST by hipaatwo
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To: lizma
Should I reconsider?

YES!.. But it will not quite replace the 6 hour slow cooking Lamb over the open fire.. :)

36 posted on 03/18/2005 10:20:30 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b; pocat; AAABEST; SLB

LOL...... I remember when we were stationed at Aviano AB in Italy one Easter and all we had was a Easter Beer Bunny to hide our Checkoslovakian Budwisers for us !

Of course the Easter Mass in Italy was really special.....


37 posted on 03/18/2005 10:30:59 PM PST by Squantos (Be polite. Be professional. But, have a plan to kill everyone you meet. )
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To: don-o
Hey my FRiend.. try this baby..
Stir-Fried Chicken Salad With Raspberry Vinegar
  • 2 skinless chicken breast fillets
  • 12 baby spinach leaves
  • 3 Tbsp olive oil
  • 3 Tbsp pine nuts
  • 1 1/2 Tbsp raspberry red wine vinegar
  • 1/2 Tbsp white wine vinegar
  • 1 cup (2 oz) small lettuce leaves, torn
  • Pepper
1) Cut the chicken into fine strips, and wash and dry spinach leaves, discarding any hard stalks.
2) Heat 2 Tbsp of the olive oil in a skillet. Stir-fry the chicken for several minutes.
3) Add the spinach and cook for about 1 minute, or until barely wilted.
4) Add the pine nuts and cook for 1 more minute.
Spoon the contents of the pan onto serving plates.
Pour the vinegars into the pan with the remaining 1 Tbsp of oil. Season with pepper and stir until mixed. Lightly toss with the torn lettuce leaves. Pour over the mixture on the plates and serve immediately.

 Raspberry Wine Vinegar

Raspberry and Sesame Dressing

2.5 oz. Raspberry Red Wine Vinegar
2 Tbsp clear honey
1 tsp sesame seeds
Salt and pepper
2.5 oz. Grapeseed Oil (or other salad oil)
1 tsp French mustard
Mix all ingredients together until well blended. Serve immediately over your favorite salad.


 
 
 
38 posted on 03/18/2005 10:37:12 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: Squantos
Easter Beer Bunny to hide our Checkoslovakian Budwisers..

SHAME..SHAME on you.. snicker... hehehehheheeh

39 posted on 03/18/2005 10:39:19 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b

As darkness is the absence of light, evil is the absence of good; innocence is blind.


40 posted on 03/18/2005 10:55:57 PM PST by Old Professer (A man's conscience is like his garden, it is his and his alone to tend.)
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To: carlo3b

I am going to change my tag until this is over.


41 posted on 03/18/2005 10:58:51 PM PST by Old Professer (As darkness is the absence of light, evil is the absence of good; innocence is blind.)
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To: carlo3b
My mother was a crock pot cooker and I don't remember her serving a descent meal. (sorry mom) Buttttttt I trust you, have a crock pot, and will nag you forever if this turns out horrid!

P.S. Thank you much for all your recipes. I've really enjoyed them.

42 posted on 03/18/2005 10:59:15 PM PST by lizma
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To: carlo3b

Put me on the pinger, please.


43 posted on 03/18/2005 11:18:29 PM PST by ApplegateRanch (The world needs more horses, and fewer Jackasses!)
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To: carlo3b
Spot on. Thanks, carlo. Mrs don-o is a nut about spinach.

Uh, do you ping? If so, please add me.

44 posted on 03/19/2005 3:25:55 AM PST by don-o (Stop Freeploading. Do the right thing and become a Monthly Donor.)
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To: carlo3b

Thanks for the recipes, although it is hard to think of food and pray for Terri Schiavo at the same time.


45 posted on 03/19/2005 4:39:51 AM PST by afraidfortherepublic
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To: afraidfortherepublic
although it is hard to think of food and pray for Terri Schiavo at the same time..

True enough.. However, WE have to stay strong for the battles we will be called upon to wage against these creeps.. A pretty heavy carpet for Praying, a plan for direct action, a strong loving family, and a great meal with something containing pasta.. A SURE RECIPE FOR SUCCESS!

46 posted on 03/19/2005 5:34:59 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: Victoria Delsoul

GOOD MORNING MY DEAR GIRL.. Happy Easter


47 posted on 03/19/2005 5:37:20 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: Alamo-Girl

HUGGG SWEETIE, have a great Holiday.. :)


48 posted on 03/19/2005 5:39:45 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: Cindy
Holiday Orange Ginger Carrots
1) Combine the carrots, butter and orange juice in a saucepan.  Bring the liquid to a boil,
reduce the heat and simmer, covered for about 8 minutes, until the carrots are tender.
The juice should be reduced by about half.
2) Combine the cornstarch, ginger and water in a cup and stir until smooth.  Add the mixture
all at once to the carrots, stirring constantly until you get a glaze.
3) Cook one additional minute after you get the glaze.

49 posted on 03/19/2005 5:44:38 AM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b

Oh, Carlo! You are the greatest! You always make me smile. :) Pasta! That's the answer. I'll make pasta today. My 1/2 Italian hubby will love it. I've already got frozen meatballs -- and even though they are from Sam's -- they will be good enough!


50 posted on 03/19/2005 5:53:58 AM PST by afraidfortherepublic
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