RECIPES FOR CHRISTMAS

Dad / Chef / Author ^ | Carlo3b

[christie]

LOL!!!!!!!!!!!!

[carlo3b]

Oh no, Does this mean I'm immortalized now, just like the Mona Lisa?......Wonderful Howie, you are a real charmer!!!! ....Bwhahahaahhahahahaahahah

[carlo3b]

Thank you sweetie for all of these wonderful posts... it puts us in the holiday spirit.. Huggggg

[carlo3b]

Thank you, thank you, for the timely bumps... Merry Christmas my friend, and a Happy New Year.

[carlo3b]

Santa is popping up all over tonight...LOL Thank you for the neat post... :)

[Aquamarine]

[carlo3b]

.... Hey cutie, are you hoofin it tomorrow... ;)

[carlo3b]

Isn't the thread fun tonight.... friends.... sigh

[jellybean]

Howie...hahahha!! That's priceless!

Carlo...does the light flash to let you know when the cookies are done?

[carlo3b]

Yo little one, isn't Howie a character???/ LOLOLOL

[carlo3b]

Cookies, where's the cookie.. Beanie, are you hidding the cookies???

[carlo3b]

{{{{{{{{{ SMOOCH }}}}}}}}}}}

[VermiciousKnid]

can you buy a goose at a good grocery store?

I have no trouble finding goose at all the major supermarkets near me (I'm on Long Island). Goose is MARVELOUS, but be warned -- it doesn't have as much meat as a turkey, so plan ahead!

Merry Christmas!

Regards,

[VermiciousKnid]

I had no idea you were doing this! I must have one!

Merry Christmas!

Regards,

PS: Will you be compiling a Volume 2? I've got some good recipes...

[jellybean]

I think christie has the cookies. We were supposed to baking them...it was gonna be a surprise...but I got lost in Pittsburgh...or somethin'...

Eeek...I don't know nothin' 'bout bakin' no cookies!!

[Jmouse007]

This is the BEST Stuffing I have ever tasted for Turkey or Chicken. Enjoy and MERRY CHRISTMAS, Jesus has come, died, arisen and He is coming again.

MIDWEST SAUSAGE AND DRIED CHERRY STUFFING

* 6 cups country style white bread, cubed and toasted

Ingredients

* 1 pound bulk pork sausage

* 1 stick of butter

* 2 chopped onions

* 4 ribs of chopped celery

* 2 1/2 tablespoons of crumbled sage leaves

* 1 1/2 teaspoons crumbled thyme leaves

* 1 cup dried cherries (purchase them dried)

* 1 cup toasted and chopped walnuts

* 1 cup of chicken stock (canned)

* salt and pepper (to taste)

Directions

1. Toast the 6 cups of bread cubes for 10 - 15 minutes in a 325 degree oven until golden. Transfer toasted cubes into a large bowl.

2. In a skillet, sauté the sausage, until brown. Drain grease and transfer it the bread bowl.

3. In the same skillet, using 1 stick of butter, sauté all of the vegetables for 10 minutes, until soft. Remove vegetables and place in bowl.

4. Now, in your bowl, combine the sausage, vegetables, cherries breadcrumbs and the rest of the ingredients EXCEPT for the chicken stock. Mix the ingredients until well combined.

5. Now add just enough chicken stock to moisten the bread mixture. You do not want it soaking wet.

6. If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. If not, lightly pack stuffing into a large, shallow stoneware-baking dish.

7. If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound, or until the temperature of the bird reaches 180 degrees and the juices run clear when thigh is pierced with fork. * If you back in a separate dish, drizzle the stuffing with a little bit of stock (do not soak). Cover and bake at 325 degrees for 20 to 30 minutes. Uncover and bake for an additional 10 minutes.

[christie]

Gulp!!!!!!!!

. . . been caught.

I ate 'em all . . .

[carlo3b]

Real Italian Minestrone 
Not for the squeamish, or the faint of heart! Don't think about it, just enjoy this great soup!!

• 1/2 cup flageolets (dried haricot beans)
• 1/4 cup chick peas
• 1/4 cup brown lentils
• 1/2 lb. pork rind
• 1 ham bone or pig's trotter, ...salted and spiced pork, which is stuffed in the skin of a pig foot.. :o)
• 1 pig's ear ... :)
• 1/4 cup olive oil
• 1/4 cup finely chopped fat salt pork (yep, you read it right)
• 1 clove garlic, finely chopped
• 2-3 sprigs parsley, finely chopped
• 2 carrots, diced
• 4 large ripe tomatoes
• l bulb fennel, finely chopped
• 1 cup fresh lima beans
• 2 cup shelled green peas
• 4-5 leaves marjoram, (1/4 teaspoon dry is ok)
• 1/4 lb fresh spinach, cut into ribbons
• 1/2 lb pasta, we use fettuccine, broken into short pieces
• Grated Parmesan or Pecorino
• Salt and pepper to taste

1) Soak the dried peas, beans, and vegetables in water overnight. The following day, half-cook them in unsalted water.
2)  Boil the pork rind, ham bone or trotter and pig's ear in salted water for about 2 hours. When the meat is tender, drain and cut into small pieces.
3) Heat the oil and fat salt pork in the pan in which the soup is to be made. Sauté the garlic, parsley, and carrots until the garlic is golden but not brown and the carrot has softened. Add the tomatoes, the dried vegetables, drained, and all the remaining fresh vegetables and herbs, except the spinach.
4) Season to taste with salt and freshly ground pepper, and cover with about 12 cups of water. Bring to boil and simmer gently for 1 hour.
5) Add the spinach and the meat, and cook until the spinach is soft.
Noodles may be added if an even thicker minestrone is preferred, but as always careful not to overcook pasta.
Serve hot or cold, sprinkled generously with grated Parmesan or Pecorino
(serves 6 to 8)
 
 

[carlo3b]

Will you be compiling a Volume 2? .....I've got some good recipes...

...Volume 2...a..er...NO!...Recipes????? Come on, don't tease...LOLOLOL Pleaseeeee

[carlo3b]

christie has cookies???