On 18 Aug 2006 08:55:05 -0700, wrote:

>Grandma's Icebox Cake (chocolate charlotte)

I never expect anything with the name Grandma in it to be so elegant.
I usually think of homey. Lovely dessert. Absolutely lovely!

Carol

On 18 Aug 2006 08:55:05 -0700, wrote:


>
>Here's an old family favorite...
>
>
>
>Grandma's Icebox Cake (chocolate charlotte)
>
Dang, looks like I'll have to make two desserts for the family
gathering, I must make this one also.

Koko
A Yuman being on the net
(posting from San Diego)

On 18 Aug 2006 08:55:05 -0700, wrote:

>Here's an old family favorite...
>Grandma's Icebox Cake (chocolate charlotte)

WOW! Now THAT is one spectacular-sounding dessert! Is Grandma still
alive? I'd love to give her a peck on the cheek for that one!!!
Thanks for posting, I know what I'm taking to the next office
potluck :-)

TammyM

Damsel in dis Dress wrote:

> Come on out. We know you're there. We have magic monitors and can
> see you. Some of you should put some clothes on.
>
> My challenge: emerge from your cyber-closets for one minute. Long
> enough to say hi

Hi!

> and to post one recipe that you really like.

I made a flourless chocolate cake for my father's birthday last week,
using the Cook's Illustrated recipe. It was easy to make, and a
chocoholic's dream. After eating this, you'll laugh at any of
those wimpy desserts that dare to call themselves "Death by
Chocolate."

1 lb bittersweet chocolate (I used Ghirardelli 60% baking bars)
1/2 lb unsalted butter
8 eggs

In a double boiler over simmering water, slowly melt chocolate and
butter together to a temp of 115 F.

Beat eggs for 5 minutes or so until fluffy and doubled in volume.

Fold eggs, 1/3 at a time, into chocolate/butter. Pour into 8-inch
springform pan (parchment on bottom, greasaed sides). Place
in a boiling water bath that comes halfway up the sides of the
springform pan.

Bake at 325 F for 22-25 minutes, until cake reaches 140 F in the
center. Cool, then chill overnight.

--
Mike Brandt

In article >,
Mike Brandt > wrote:

> Damsel in dis Dress wrote:
>
> > Come on out. We know you're there. We have magic monitors and can
> > see you. Some of you should put some clothes on.
> >
> > My challenge: emerge from your cyber-closets for one minute. Long
> > enough to say hi
>
> Hi!
>
> > and to post one recipe that you really like.
>
> I made a flourless chocolate cake for my father's birthday last week,
> using the Cook's Illustrated recipe. It was easy to make, and a
> chocoholic's dream. After eating this, you'll laugh at any of
> those wimpy desserts that dare to call themselves "Death by
> Chocolate."
>
> 1 lb bittersweet chocolate (I used Ghirardelli 60% baking bars)
> 1/2 lb unsalted butter
> 8 eggs
>
> In a double boiler over simmering water, slowly melt chocolate and
> butter together to a temp of 115 F.
>
> Beat eggs for 5 minutes or so until fluffy and doubled in volume.
>
> Fold eggs, 1/3 at a time, into chocolate/butter. Pour into 8-inch
> springform pan (parchment on bottom, greasaed sides). Place
> in a boiling water bath that comes halfway up the sides of the
> springform pan.
>
> Bake at 325 F for 22-25 minutes, until cake reaches 140 F in the
> center. Cool, then chill overnight.

Wow. Low carbers dream!!!!!! :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

On 18 Aug 2006 16:58:01 GMT, Mike Brandt > wrote:

>I made a flourless chocolate cake for my father's birthday last week,
>using the Cook's Illustrated recipe. It was easy to make, and a
>chocoholic's dream. After eating this, you'll laugh at any of
>those wimpy desserts that dare to call themselves "Death by
>Chocolate."

I just recently bought the ingredients to make this exact same recipe!
I'm happy to know that it turns out well. I'm going to make it for a
party in a few weeks.

I scored the raspberry sauce recipe to go with it, if anyone's
interested:


* Exported from MasterCook *

Chocolate Decadence Cake with Raspberry Sauce

Recipe By :Cook's Illustrated
Serving Size : 0 Preparation Time :0:00
Categories : Cakes and Frostings Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces bittersweet chocolate
1/2 cup unsalted butter -- (1 stick)
8 large eggs -- separated
1/2 cup sugar -- divided
1 teaspoon vanilla
1/8 teaspoon salt
---Raspberry Sauce---
10 ounces raspberries -- frozen
2 1/2 teaspoons cornstarch

In heavy saucepan, melt the chocolate and butter, stirring constantly
until smooth.

In a large bowl beat the egg yolks with 2 Tbs. of the sugar and the
vanilla about 3 minutes or until creamy. Whisk the melted chocolate
into the yolk mixture. Whisk a little of the chocolate mixture into
the yolk mixture to warm it first and then whisk the chocolate mixture
in. In another large bowl, beat the egg whites with the salt until
foamy. Gradually beat the remaining sugar in, beating until soft peaks
form. Gently fold meringue in chocolate mixture. Gently whisk together
until just blended. Butter a 9" inch springform pan; line bottom with
parchment paper.

Spread batter in the pan and bake on the lower shelf of a preheated
350 degree over for 30-35 minutes or until a toothpick inserted in the
center comes out clean. Leave the cake in pan, place on a wire rack to
cool completely. Cake will shrink and fall as it cools.

*prepare raspberry sauce while cake cools.

Raspberry Sauce:
Thoroughly drain raspberries adding syrup to a small saucepan. Whisk
cornstarch into the syrup. Cook and stir over medium heat until
slightly thickened. Cool completely. Gently mix in raspberries. Remove
cooled cake from pan; peel off parchment. Place cake on serving plate.
Pipe or dollop with whipped cream. Garnish with fresh raspberries, if
desired. Cut into wedges to serve and add the raspberry sauce to the
individual slices at serving.

Note: It looks very pretty to put about a tablespoon of the sauce on a
dessert plate and then put a slice of the cake on top of it with
whipped cream and fresh raspberries on top.

S(Website:
"http://www.cooksillustrated.com/"

On 18 Aug 2006 16:58:01 GMT, Mike Brandt > wrote:

> 1 lb bittersweet chocolate (I used Ghirardelli 60% baking bars)
>1/2 lb unsalted butter
> 8 eggs

Wait. I was wrong. It's not the same recipe. Who knew Cook's
Illustrated would have two different recipes for this?

Carol, with one of those eggs on her face

Damsel in dis Dress wrote:
> Come on out. We know you're there. We have magic monitors and can
> see you. Some of you should put some clothes on.

I'm a new lurker as I just started reading this news group a couple
weeks ago. I have 2 favorites I always make and I just turned them into
"recipes" for the purposes of unlurking which was harder than I thought
because I typically just wing it when it comes to cooking having been
raised in a Chinese family that just chopped stuff up and threw it in
the wok. I don't like complex recipes with lots of ingredients even if
they turn out a more subtle or sophisticated dish. It's not worth it to
me to keep a large pantry or spend the money to buy the one ingredient
for the one recipe and I tend to like simple flavors. I usually just
toss together a few mostly fresh ingredients, some basic seasonings and
call it good. So here are 2 recipes near and dear to my heart. The
first one is a painstaking, though very, very simple, reverse engineer
of my godmother's recipe that I never got from her before she passed
away. The trifle is because again it's really easy and never, ever,
ever fails to get raves upon raves at parties and always looks like the
best thing on the table. They're not particularly original nor
sophisticated, but I love them anyway for my own reasons. Maybe I'll
try to "recipe up" my Chinese home cooking dishes some day and share
with y'all.

----

NameMy Godmother's) Potato Salad

Ingredients:
5 pounds potatoes, white and similar in size for even cooking
5 eggs
1/4 cup Hellmans/Best Foods mayonnaise
1/2 onion, minced
salt
pepper

Directions:

1: Hard boil the eggs. I find the method by bringing the eggs to a boil
and then setting them aside off heat for 15 to 30 minutes to work dandy
and makes the yolks fluffy and not stiff and mushy. Be sure to use old
eggs so they peel well. As a chicken owner, I assure you, fresh eggs
will not peel easily, but luckily most store-bought eggs are old enough.

2: Wash and boil potatoes with skins until tender but still firm (about
30 minutes). You should be able to poke knife or fork through them
easily without them falling apart. Drain and cool until easily handled.

3: Peel potatoes skins by hand. They should come off fairly easily.
Cut the potatoes into small pieces (3/4 inch or so) or cube. Place in
large bowl.

4: Separate the egg whites from the yolks. Place yolks in bowl. Dice
the whites into small pieces. Crush the yolks separately in a bowl.

5: Toss together diced onion, egg whites and potatoes in bowl. Sprinkle
evenly with yolks. Add mayonnaise and mix together. Add salt and
pepper to taste. Warm potato salad is good, but chill at least 2 - 3
hours or overnight for best results.

---

Name: Chocolate Toffee Kahlua Trifle

Ingredients:
1 box chocolate cake mix
1 or 2 packages toffee bits
1 pint cream, heavy whipping
Kahlua or coffee liqueur
1 pint raspberries or other fruit garnish

Directions:

1: Prepare chocolate cake mix according to package and pour into 2 8" or
9" rounds.

2: When the cake is cool. Halve the rounds through the middle so that
you have 4 rounds to put in the trifle dish.

3: Whip the cream until a stiff whipped cream. Add powdered sugar if
desired.

4: Layer the bottom of the trifle bowl with the worst looking layer of
cake. Save the best looking one for the top. Pour coffee liqueur or
Kahlua over bottom layer until soaked but not swimming.

5: Cover cake with layer of whipped cream. Sprinkle whipped cream with
a generous helping of toffee bits.

6: Repeat layers until the top of the trifle bowl is reached; cake
soaked in liquer, whipped cream, toffee bits. Cover and refrigerate.

7: IMPORTANT: You MUST let this trifle sit overnight in the
refrigerator to gel together. Otherwise, it remains the sum of its parts
and never comes together.

8: Garnish with fresh berries on top before serving. Serve with large
spoon and bowls.

In article >,
Ham Sulu > wrote:

> I'm a new lurker as I just started reading this news group a couple
> weeks ago. I have 2 favorites I always make and I just turned them into
> "recipes" for the purposes of unlurking which was harder than I thought
> because I typically just wing it when it comes to cooking having been

Come right over here and sit by me, Ham, m'friend.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller

Damsel in dis Dress wrote:
> Come on out. We know you're there. We have magic monitors and can
> see you. Some of you should put some clothes on.
>
> My challenge: emerge from your cyber-closets for one minute. Long
> enough to say hi and to post one recipe that you really like.
>
> Carol


Okay. I'm not a terrific cook. I'd much rather bake, so I read this
newsgroup to get some ideas on what to fix to eat with my desserts!
This has been one of our favourites for years. Served with a large
salad and a crusty loaf of bread and it's perfect for company or just a
nice dinner at home.

Fettuccine with Shrimp and Gorgonzola

--- Gyneth Williams

9 ounces dried fettuccine, any flavor
1½ teaspoons butter
9 ounces mushrooms, sliced
½ cup half-and-half
2 ounces, ½ cup, Gorgonzola, crumbled (can use blue cheese)
½ cup chicken broth
6 ounces cooked tiny shrimp
1½ tablespoons minced fresh parsley

Cook pasta according to directions on box. Drain well and keep warm if
it gets done first.

Meanwhile, melt butter in nonstick pan over medium-high heat. Add
mushrooms and cook, stirring often, until browned, about 8 minutes.

Add half-and-half, cheese, and broth. Reduce heat to medium and cook,
stirring often, until cheese melts, about 2 minutes. Do not boil.

Add shrimp and pasta quickly. Lift with 2 forks until most of the
liquid is absorbed.

Transfer to serving platter. Sprinkle with the parsley.

Serve immediately.

Serves 4.

On Sat, 19 Aug 2006 09:33:09 -0700, Gyneth > wrote:

>Damsel in dis Dress wrote:
>> Come on out. We know you're there. We have magic monitors and can
>> see you. Some of you should put some clothes on.
>>
>> My challenge: emerge from your cyber-closets for one minute. Long
>> enough to say hi and to post one recipe that you really like.
>>
>> Carol
>
>
>Okay. I'm not a terrific cook. I'd much rather bake, so I read this
>newsgroup to get some ideas on what to fix to eat with my desserts!
>This has been one of our favourites for years. Served with a large
>salad and a crusty loaf of bread and it's perfect for company or just a
>nice dinner at home.
>
>Fettuccine with Shrimp and Gorgonzola
>
Perfect timing. I got some really nice Gorgonzola at Whole Foods last
week.

Think I'll make it tomorrow night for dinner

Thanks

Koko
A Yuman being on the net
(posting from San Diego)

On Thu, 17 Aug 2006 13:40:10 -0500, Damsel in dis Dress
> wrote:

>Come on out. We know you're there. We have magic monitors and can
>see you. Some of you should put some clothes on.
>
>My challenge: emerge from your cyber-closets for one minute. Long
>enough to say hi and to post one recipe that you really like.
>
>Carol


Hey Everyone, Long time ehhhh... still read the group, to busy to
participate much...Work, kids, college, family and local (What happens
when your the old married stable couple in the neighborhood) drama
etc. I celebrated my B-Day last night by Hosting a Dinner & a "BAD"
movie for 16 guests. Broke out the china and everything...Chuckle...

Appt - Spicey grilled shrimp (Below)
Cold sour salty shrimp cocktail
Avacado with capers and Asiago
Melon wrapped in ham
Grilled garlic and Bacon Wrapped Mushrooms
Seared Ahi
Mixed Green Salad with House dressing
Ministrome Soup
Fresh Herb Bread with oil for dipping
Crusted Strip Roast Au Jus w/ sauted Enoki
& Mushroom Sherry Chicken
Crusty Twice Cooked Potato wedges w/ Dill & Garlic
Cheese Cake w/ Toffe Crust
& Mixed Mango, Raspberry, & Pasion fruit
Wine White "Fetzer- Gewurtztraminer"
"Franz Rehs- Piersporter Michelberg Riesiling"
Red "Bias- DeChaunac" "Bias - Chambrorcin"
Coffee - Kona & Jamacian Blue mountain Medium Roast
Cocktails - Sangria, White Peach Sangria, Beach SLing, Hakata Specials

The Movie drummroll Please.... .... .. . . . "Army of Darkness" w/
Bruce Campbell...Truly Awsum Flick...!

Rec for the grilled Shrimp Below...Enjoy, Hag back to lurking...

Hag k



* Exported from MasterCook *

Spicy Grilled Shrimp Cocktail

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Great for Groups
Great for the Grill Seafood & Fish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Shrimp-
2 tablespoons olive oil
2 tablespoons butter -- (2-3)
3 cloves garlic -- minced (2 to 3)
1 teaspoon chili powder -- Mild
1 teaspoon chiles de arbol -- powdered hot stuff
1 tablespoon lime juice -- fresh preferred
1 pound medium-sized shrimp -- shelled and deveined
-Salad-
2 small tomato -- diced
2 small avocado -- cubed
1/2 small red onion -- or challot
handful fresh cilantro -- chopped
*optional diced chilled cucumber
-Dressing-
1 tomato -- peeled and deseeded
2 tablespoons orange juice
1 tablespoon lime juice -- 1-2 to taste
1 jalapeno -- fresh seeded & minced
1 tablespoon chopped red onion
1/4 teaspoon ground cumin -- toasted
2 cloves garlic
pinch cracked black pepper -- to taste
pinch Kosher salt -- to taste

Peel shrimp retaining tails, skewer and refridgerate until ready to
season and grill. In a sauce pan add oil and melt butter. When
butter oil mixture is hot, add garlic (it shud foam up slightly) and
chil, then lime juice and saute for a min. Remove from heat and cool.
Make dressing by combining all ingrediants in a blender and pureeing
until you have a smooth sauce. Combine salad ingrediants and mix with
the dressing. Brush shrimp with the garlic chili mixture and grill
until done. You can let the shirmp rest with the seasoning brushed on,
but it will pick up heat as it rests. Great either way.


- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 314 Calories; 28g Fat (75.8%
calories from fat); 4g Protein; 17g Carbohydrate; 4g Dietary Fiber;
16mg Cholesterol; 85mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat.

NOTES : June 2006 Spicey shrimp is good all on its own, I dont always
make the cocktail, but it is very very nice...I serve by pouring the
cocktail in a shallow bowl and lining the shrimp around the rim, I put
the bowl in the center of a plater filled with tortilla chips so the
cocktail serves as a dip also...very very nice...It can also be served
around cocktail glasses with salad in the glass with the shrimp
pesting around the rim of the glass....Hag k
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

On Sun, 20 Aug 2006 08:42:03 +0900, Hag & Stenni
> wrote:

>Hey Everyone, Long time ehhhh... still read the group, to busy to
>participate much...Work, kids, college, family and local (What happens
>when your the old married stable couple in the neighborhood) drama
>etc. I celebrated my B-Day last night by Hosting a Dinner & a "BAD"
>movie for 16 guests. Broke out the china and everything...Chuckle...

Oh man, Hag! I knew it was your birthday. I've been watching it get
closer, day after day. Then I forgot anyway. (

Sounds like a fantastic time. What horrible movie did you watch?

Happy birthday! (it still is, in Minnesota)
Carol

>
> Hey Everyone, Long time ehhhh... still read the group, to busy to
> participate much...Work, kids, college, family and local (What happens
> when your the old married stable couple in the neighborhood) drama
> etc. I celebrated my B-Day last night by Hosting a Dinner & a "BAD"
> movie for 16 guests. Broke out the china and everything...Chuckle...
>
> Appt - Spicey grilled shrimp (Below)
> Cold sour salty shrimp cocktail
> Avacado with capers and Asiago
> Melon wrapped in ham
> Grilled garlic and Bacon Wrapped Mushrooms
> Seared Ahi
> Mixed Green Salad with House dressing
> Ministrome Soup
> Fresh Herb Bread with oil for dipping
> Crusted Strip Roast Au Jus w/ sauted Enoki
> & Mushroom Sherry Chicken
> Crusty Twice Cooked Potato wedges w/ Dill & Garlic
> Cheese Cake w/ Toffe Crust
> & Mixed Mango, Raspberry, & Pasion fruit
> Wine White "Fetzer- Gewurtztraminer"
> "Franz Rehs- Piersporter Michelberg Riesiling"
> Red "Bias- DeChaunac" "Bias - Chambrorcin"
> Coffee - Kona & Jamacian Blue mountain Medium Roast
> Cocktails - Sangria, White Peach Sangria, Beach SLing, Hakata Specials
>
> The Movie drummroll Please.... .... .. . . . "Army of Darkness" w/
> Bruce Campbell...Truly Awsum Flick...!
>
> Rec for the grilled Shrimp Below...Enjoy, Hag back to lurking...
>
> Hag k
>
>
>
> * Exported from MasterCook *
>
> Spicy Grilled Shrimp Cocktail
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:00
> Categories : Appetizers Great for Groups
> Great for the Grill Seafood & Fish
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> -Shrimp-
> 2 tablespoons olive oil
> 2 tablespoons butter -- (2-3)
> 3 cloves garlic -- minced (2 to 3)
> 1 teaspoon chili powder -- Mild
> 1 teaspoon chiles de arbol -- powdered hot stuff
> 1 tablespoon lime juice -- fresh preferred
> 1 pound medium-sized shrimp -- shelled and deveined
> -Salad-
> 2 small tomato -- diced
> 2 small avocado -- cubed
> 1/2 small red onion -- or challot
> handful fresh cilantro -- chopped
> *optional diced chilled cucumber
> -Dressing-
> 1 tomato -- peeled and deseeded
> 2 tablespoons orange juice
> 1 tablespoon lime juice -- 1-2 to taste
> 1 jalapeno -- fresh seeded & minced
> 1 tablespoon chopped red onion
> 1/4 teaspoon ground cumin -- toasted
> 2 cloves garlic
> pinch cracked black pepper -- to taste
> pinch Kosher salt -- to taste
>
> Peel shrimp retaining tails, skewer and refridgerate until ready to
> season and grill. In a sauce pan add oil and melt butter. When
> butter oil mixture is hot, add garlic (it shud foam up slightly) and
> chil, then lime juice and saute for a min. Remove from heat and cool.
> Make dressing by combining all ingrediants in a blender and pureeing
> until you have a smooth sauce. Combine salad ingrediants and mix with
> the dressing. Brush shrimp with the garlic chili mixture and grill
> until done. You can let the shirmp rest with the seasoning brushed on,
> but it will pick up heat as it rests. Great either way.
>
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 314 Calories; 28g Fat (75.8%
> calories from fat); 4g Protein; 17g Carbohydrate; 4g Dietary Fiber;
> 16mg Cholesterol; 85mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
> Meat; 1 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat.
>
> NOTES : June 2006 Spicey shrimp is good all on its own, I dont always
> make the cocktail, but it is very very nice...I serve by pouring the
> cocktail in a shallow bowl and lining the shrimp around the rim, I put
> the bowl in the center of a plater filled with tortilla chips so the
> cocktail serves as a dip also...very very nice...It can also be served
> around cocktail glasses with salad in the glass with the shrimp
> pesting around the rim of the glass....Hag k
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>


Wow...this sounds great.. Pretty also!

Good to see Hag here. I've been a lurker for a LONG time and I remember
her!

helen

On Sun, 20 Aug 2006 11:47:00 -0700, "Helen Harrand"
> wrote:

>Good to see Hag here. I've been a lurker for a LONG time and I remember
>her!

I've been privileged to meet Hag and Co. three times. Each time, I go
away loving her even more. )

Carol

"Damsel in dis Dress" > wrote in message
...
> On Sun, 20 Aug 2006 11:47:00 -0700, "Helen Harrand"
> > wrote:
>
> >Good to see Hag here. I've been a lurker for a LONG time and I remember
> >her!
>
> I've been privileged to meet Hag and Co. three times. Each time, I go
> away loving her even more. )
>
> Carol


You lucky thing! One of these days I'll get to your neck of the woods and
I'll get to meet you. As long as I've been lurking here (more than 10 or 12
years, I think) you've been here!

It's awsome to know that some things never change!

hugs,
helen

On Sun, 20 Aug 2006 14:01:56 -0700, "Helen Harrand"
> wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> On Sun, 20 Aug 2006 11:47:00 -0700, "Helen Harrand"
>> > wrote:
>>
>> >Good to see Hag here. I've been a lurker for a LONG time and I remember
>> >her!
>>
>> I've been privileged to meet Hag and Co. three times. Each time, I go
>> away loving her even more. )
>
>You lucky thing! One of these days I'll get to your neck of the woods and
>I'll get to meet you. As long as I've been lurking here (more than 10 or 12
>years, I think) you've been here!
>
>It's awsome to know that some things never change!

I arrived in February, 1997. And have taken plenty of time off. But,
yeah, I think you guys are stuck with me.

Carol

On Sun, 20 Aug 2006 13:01:09 -0500, Damsel in dis Dress
> wrote:

>On Sun, 20 Aug 2006 11:47:00 -0700, "Helen Harrand"
> wrote:
>
>>Good to see Hag here. I've been a lurker for a LONG time and I remember
>>her!
>
>I've been privileged to meet Hag and Co. three times. Each time, I go
>away loving her even more. )
>
>Carol

Well Thank you all for the kind comments...Ill try to post more often
as time allows...I do miss the ole crowded kitchen table of RFC even
if some of the guests do need to keep their shoes on...chuckle...
Hag k
Address Munged - Pull a Loraine Bobbit (Cut off waynespenis) to reply.

On Wed, 23 Aug 2006 07:39:53 +0900, Hag & Stenni
> wrote:

>.Ill try to post more often
>as time allows...I do miss the ole crowded kitchen table of RFC even
>if some of the guests do need to keep their shoes on...chuckle...

Please, please do. My eyes are welling up just because I miss you so
much and it's so good to see a message from you.

Huggles,
Carol, barefoot

On Thu, 17 Aug 2006 13:40:10 -0500, Damsel in dis Dress
> wrote:

>Come on out. We know you're there. We have magic monitors and can
>see you. Some of you should put some clothes on.
>
>My challenge: emerge from your cyber-closets for one minute. Long
>enough to say hi and to post one recipe that you really like.
>
>Carol


Hey Everyone, Long time ehhhh... still read the group, to busy to
participate much...Work, kids, college, family and local (What happens
when your the old married stable couple in the neighborhood) drama
etc. I celebrated my B-Day last night by Hosting a Dinner & a "BAD"
movie for 16 guests. Broke out the china and everything...Chuckle...

Appt - Spicey grilled shrimp (Below)
Cold sour salty shrimp cocktail
Avacado with capers and Asiago
Melon wrapped in ham
Grilled garlic and Bacon Wrapped Mushrooms
Seared Ahi
Mixed Green Salad with House dressing
Ministrome Soup
Fresh Herb Bread with oil for dipping
Crusted Strip Roast Au Jus w/ sauted Enoki
& Mushroom Sherry Chicken
Crusty Twice Cooked Potato wedges w/ Dill & Garlic
Cheese Cake w/ Toffe Crust
& Mixed Mango, Raspberry, & Pasion fruit
Wine White "Fetzer- Gewurtztraminer"
"Franz Rehs- Piersporter Michelberg Riesiling"
Red "Bias- DeChaunac" "Bias - Chambrorcin"
Coffee - Kona & Jamacian Blue mountain Medium Roast
Cocktails - Sangria, White Peach Sangria, Beach SLing, Hakata Specials

The Movie drummroll Please.... .... .. . . . "Army of Darkness" w/
Bruce Campbell...Truly Awsum Flick...!

Rec for the grilled Shrimp Below...Enjoy, Hag back to lurking...

Hag k



* Exported from MasterCook *

Spicy Grilled Shrimp Cocktail

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Great for Groups
Great for the Grill Seafood & Fish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Shrimp-
2 tablespoons olive oil
2 tablespoons butter -- (2-3)
3 cloves garlic -- minced (2 to 3)
1 teaspoon chili powder -- Mild
1 teaspoon chiles de arbol -- powdered hot stuff
1 tablespoon lime juice -- fresh preferred
1 pound medium-sized shrimp -- shelled and deveined
-Salad-
2 small tomato -- diced
2 small avocado -- cubed
1/2 small red onion -- or challot
handful fresh cilantro -- chopped
*optional diced chilled cucumber
-Dressing-
1 tomato -- peeled and deseeded
2 tablespoons orange juice
1 tablespoon lime juice -- 1-2 to taste
1 jalapeno -- fresh seeded & minced
1 tablespoon chopped red onion
1/4 teaspoon ground cumin -- toasted
2 cloves garlic
pinch cracked black pepper -- to taste
pinch Kosher salt -- to taste

Peel shrimp retaining tails, skewer and refridgerate until ready to
season and grill. In a sauce pan add oil and melt butter. When
butter oil mixture is hot, add garlic (it shud foam up slightly) and
chil, then lime juice and saute for a min. Remove from heat and cool.
Make dressing by combining all ingrediants in a blender and pureeing
until you have a smooth sauce. Combine salad ingrediants and mix with
the dressing. Brush shrimp with the garlic chili mixture and grill
until done. You can let the shirmp rest with the seasoning brushed on,
but it will pick up heat as it rests. Great either way.


- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 314 Calories; 28g Fat (75.8%
calories from fat); 4g Protein; 17g Carbohydrate; 4g Dietary Fiber;
16mg Cholesterol; 85mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat.

NOTES : June 2006 Spicey shrimp is good all on its own, I dont always
make the cocktail, but it is very very nice...I serve by pouring the
cocktail in a shallow bowl and lining the shrimp around the rim, I put
the bowl in the center of a plater filled with tortilla chips so the
cocktail serves as a dip also...very very nice...It can also be served
around cocktail glasses with salad in the glass with the shrimp
pesting around the rim of the glass....Hag k
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

"Hag & Stenni" > wrote

> Hey Everyone, Long time ehhhh... still read the group, to busy to
> participate much...Work, kids, college, family and local (What happens
> when your the old married stable couple in the neighborhood) drama
> etc. I celebrated my B-Day last night by Hosting a Dinner & a "BAD"
> movie for 16 guests. Broke out the china and everything...Chuckle...

Hey! Hi! Nice to see you, and Happy Birthday!

nancy

One time on Usenet, "Nancy Young" > said:
>
> "Hag & Stenni" > wrote
>
> > Hey Everyone, Long time ehhhh... still read the group, to busy to
> > participate much...Work, kids, college, family and local (What happens
> > when your the old married stable couple in the neighborhood) drama
> > etc. I celebrated my B-Day last night by Hosting a Dinner & a "BAD"
> > movie for 16 guests. Broke out the china and everything...Chuckle...
>
> Hey! Hi! Nice to see you, and Happy Birthday!

Same here -- always nice to see familiar folk (as well as
newcomers)... :-)

--
"Kthonian" is Jani in WA
~ mom, Trollop, novice cook ~

Hag & Stenni wrote:

> Hey Everyone, Long time ehhhh...


I for one have not missed your utter worthlessness..

--
Best
Greg

Hi ! This my first time here, but I'll bite.....I have a fav
lasagna...but no exact measurements :

2 lb hamburger
1-2 small cans pizza sauce (depending on how wet you want it )

1 small carton cottage cheese (12 oz ?)
1 cup parmesan cheese
2 cups motzeralla cheese
2 eggs beaten

3/4 pkg lasagna noodles...cooked

saute meat....add sauce

mix cheeses and eggs together

layer ending with cheese mixture

bake approx. 350° till kinda golden brown around edges.
this is absolutely the best lasagna I have EVER tasted !

Enjoy !

Monita from central Florida

hello like your group. just dropping into say hi !
I have a fruit dip that we like. one jar marchellow
cream. one pk of cream cheese. blend together. dip fruit in
very good ..... strawberries, bananas, cantalope, grapes (seedless )
apples . oranges. other berries are not good b/c they are too mushy.
never tried watermellon. may be good.

Here is one of my favorite recipes. I have it cold in the summer and
hot in the winter (the cheese is soft, but yummmmmm)

Orzo Chicken

1-2 Chicken breast either left over chicken or fry up in a bit of oil
and garlic Dice
1 box of Orzo pasta, cooked to directions (don't over cook!)
1 can of small black olives, sliced
1 bottle of Catalina dressing
1 large cluster of green grapes
1 brick (small) sharp cheddar diced
Add dry spices to taste and look

You can also add red or yellow pepper

Cook up orzo, put a little olive oil in pasta and toss, let it cool
(this will prevent the dressing from being sucked into the pasta)

While orzo is cooking, take chicken breast and cook it if you need to,
if not dice a left over.

When orzo is very well cooled, add all ingredients and refrigerate.

This can be heated up and it freezes well, even WITH the grapes!

Ginners

"ginners" > wrote in message
oups.com...
> Here is one of my favorite recipes. I have it cold in the summer and
> hot in the winter (the cheese is soft, but yummmmmm)
>
> Orzo Chicken
>
> 1-2 Chicken breast either left over chicken or fry up in a bit of oil
> and garlic Dice
> 1 box of Orzo pasta, cooked to directions (don't over cook!)
> 1 can of small black olives, sliced
> 1 bottle of Catalina dressing
> 1 large cluster of green grapes
> 1 brick (small) sharp cheddar diced
> Add dry spices to taste and look
>
> You can also add red or yellow pepper
>
> Cook up orzo, put a little olive oil in pasta and toss, let it cool
> (this will prevent the dressing from being sucked into the pasta)
>
> While orzo is cooking, take chicken breast and cook it if you need to,
> if not dice a left over.
>
> When orzo is very well cooled, add all ingredients and refrigerate.
>
> This can be heated up and it freezes well, even WITH the grapes!
>
> Ginners
==================
This sounds very good, thank you for posting it, I will try it out.
----------------
>

> My challenge: emerge from your cyber-closets for one minute. Long
> enough to say hi and to post one recipe that you really like.
>
Hi!
Hmm, one recipe . . . bit of a challenge for me. Lately I've taken to
just throwing things together without any measurement but taste;
usually comes out alright

I make Chicken Parmigiana a lot, the occasional Veal Piccata (if I can
get a good price for veal). My grandma's meatballs - I guess I could
share that.

~two pounds worth of meat - the beef, pork and veal mixture. Depending
on where you live, the latter might be harder to get. In NJ, where I
used to live, you could get it all together in the same package. In
Florida, where I live now, sometimes you can't find ground veal at all.
~lots of parmesan cheese
~three or four eggs
~fresh basil leaves, ripped into pieces (NEVER cut)
~chopped garlic (depending on your taste - I usually don't put too much
in, only two or three cloves)
~bread crumbs (usually the italian-seasoned ones, if you can get 'em)

Get a large bowl and toss the meat in, working it with your hands a
little bit to get it to soften up. Add all ingredients a little bit at
a time, and work them in with your hands. Use plastic gloves if you're
the squeamish type. When it's all just mixed together (don't overwork
the meat), form into little balls and place in a pan. Fry 'em until
they're a nice brown on all sides. Drain well.

Or you could bake em; I've done that a few times. Less fattening that
way, but it loses something, I think.



~Nicole