Berny, TY for the good drinks recipes - I very seldom have a nice mixed drink.  Most times the mixed drink doesn't taste too strong, but, lol, it usually is, hiccup!

Erna, having someone truly enjoy your meal is a cook's joy.  DH was tickled pink when our guests called him after CE to tell him how much they enjoyed his cooking and watching him make the food.  We're leaving at 4 a.m. Sat. morning for Ft. Lauderdale; DH is still George Hamilton tan, I'm as peaked as a plucked chicken.  Too bad the roaster is so big - so many kitchen appliances eat up valuable counter space, hope you find one you like.

Texas, you wiley 17-year-old!  Hope your doc's did a better job of taking care of you than this huge mistake, whaaatttt? 

Picasso, that's a good idea with the binder and punch.  I don't have a printer, so when I send my recipes to DH's business computer, he's not happy because I want so many to be copied.  So, I write them out by hand on index cards or save in the computer.

Marlene, will try the convection for roasting, and love it for baking.  DH is the dinosaur - he swears at the smooth-top ceramic electric stove (he's used to gas), and thinks convection cooking is just plain stupid, sigh, LWAM.  We all got quite a charge outta him cooking Christmas Eve dinner on the evil electric cooktop, but all turned out well.

Renate, glad to hear you're feeling alittle better, LOL, try alittle hooch, might cure what ails ya.  DH's Aunt Carm, who's now 91, used to put a thimbelful of Wild Turkey (strong whiskey) in her morning coffee.  Hope you get on the road and get your feet in the snow.  Germanlady is right, better to be safe than sorry, with one's health and/or travel.

Germanlady, hope your DD is on the mend, she's lucky to have such a caring Mom. 

Jet, Holiday Burnout Anyone, lol,  Happens to the best of us. 

Twinkle, if there's a patch of ice, I'll find it and land on my purdell.  All that fresh air and hockey activity is so good for us.  Your DS is now at the age where they eat enormous amounts of food, grow like weeds, and never gain an ounce.  Momcat, you'll probably need a second job or invest wisely in the stock market, big grocery bills.  My sons tease me that I eat like a bird; especially an extra-large pizza - if I don't take my two little slices, it's gone and I'm SOL.

Gotta pack, sigh.  Need some dressy stuff for dinners.  I always say I hate to dress up fancy, but after I do, I don't recognize myself and DH thinks I look pretty good for an "Old Broad."  Commeeee, heeerrreee Honnneeeyyy...... (so I can choke you).  I rest my case, lydia.

 

Renate if you have the name of a recipe you can find it quite easily.

  

Go to the top where it says Enter a search phrase and type in the name of what you are looking for.

 

  Then underneath that it has Recipes/Community/Video/Cooking School/All.  I usually click on Community because that is where they usually are.  

Then enter and you should get lots show up.

 

 

Lydia I tend to agree with your DH - gas is best but for those of us that can't have that we have to make do with electricity.  Tell him is it a step up from a wood stove and 2 steps up from cooking over the open fire! lol    

 

Waving to all of you. I have some things to do and I will be back later. Renate

I went from sad to happy this morning. The CP was down and I couldn't get on. Boy was I bugging DH to get it going.  He had to call the help line to get it going. I never realized how depending I am on that CP. Anyway, what would you all do with my wonderful misspelling.

Lydia, this is exactly the stove I would like to have. Easy to clean and nice looking. I do cook with gas now, but love to have the like yor DH. Maybe it will be my next project. I hate with a passion my GE stove, dishwasher and fridge. I don't now what made me buy those several years ago.

Berny, I know what you mean with improvement. When we lived in the country we had many times the electricity going out. The squirels where many times the culprit, and we had to use the wood stove. I hated it and it mostly happened when we had company, but many times now I miss that live style. Fighting our traffic makes me think more and more of moving out from here, just haven't figured out where to move too.

Beautiful winter day - sunshine and about 68 degrees.

Bis spaeter

Erna

Hello Ladies;

8" of snow yesterday - the pretty, fluffy stuff.  Dobie & Maynard were "assisting" DS in snow removal.

Berny, TY for the info on retrieving a recipe - I finally got the thing to work.

We're leaving at about 4:30 a.m. which is fine because there are hardly any crowds.  It is so wierd going from a woolball locale to hot/humid.  I'll try to peek in while away.  lydia

hello everybody

miss florida - well i am sure you look just darling with your capris and bathing suit and a nice drink at the beach... have a safe trip!! HAPPY NEW YEAR and enjoy yourself!

texas how are you doing? is everything ok?

erna i hope you have a nice weekend and that all your appliances work!!

i would also love to have a gas stove but oh well - maybe in the futur it is forbidden in this house... Berny what you said cracked me up about the fireplace and wood stove.

i am going out in a min - i am having brunch with my girlfriendsand i will got with heshopping a bit later - we want to check the sales.

Yesterday i went to frankfurt with my mom we wanted to hit the street with all the delicatessen stores and the british shop. was very nice we got to try many things and at the british shop we had some tea and my mom enjoyed talking to an english couple - plus she got lots of groceries she was missing for some time. i got some fantastic bread at an italian baker and wonderful cheeselast night sure as a fest -lol

anyhow i should start getting ready - hope you are all well  - speak later twinkle

Shrimp Appetizer Party Tray
With Avocado And Tomato

 

Preparation time: 25 minutes. Serves 4-6 people.

 

1 pound large, cooked shrimp (prawns, 20-25 per pound)

1 small head lettuce, shredded

1 small amount of whole lettuce leaves

2 tomatoes, diced

3 avocados, diced or sliced

2 lemon wedges, cut into 6-8 slices each

2 cups cocktail sauce and / or Thousand Island Dressing

 

 

On a large platter, spread the whole lettuce leaves to cover

Place a bowl of cocktail sauce and / or Thousand Island Dressing in the center of the platter

Arrange the prawns on the lettuce around the bowl(s)

Arrange the tomato on one portion of the platter, the avocado on another portion, and the shredded lettuce on the final portion

Place lemon wedges on both sides of the shrimp

 

 

Serve with small individual tongs.

 

Chicken Salad Filled Puff Pastry

 

1-1/2 c. finely chopped cooked chicken
¼ c. finely chopped celery (*)
¼ c. finely chopped onion(*)
1 hard boiled egg, chopped (Optional)
1 TBS sweet pickle relish
1/4 tsp. salt
Garlic powder to taste
Dash of black pepper
1/8 scant tsp or less of curry (Add a pinch as you mix – add more if necessary to develop a subtle taste.
1/3 c. mayonnaise

Combine all ingredients. Chill in covered container until ready to serve.

(*) The celery and onion should be finely shredded in a food processor.

The curry is what makes this chicken recipe salad above and beyond the norm.

(**) This salad is exquisite served in small filled, cream puff pastries [2” diameter]

Cut puffs in half, stuff each half, put back together. and arrange on a nice plate

 

Cream Puffs

1 cup water
1 stick butter
1 cup flour
4 eggs, slightly beaten

Heat water and butter to boiling. Remove from heat and stir in flour vigorously for about 1 minute, or until mixture forms a ball and cleans the sides of the pan. Stir in eggs. Beat vigorously again until smooth and satiny. Dough will separate at first, but will all comes together after a while. You can drop dough by 1/4 cupful, 3 inches apart on an un-greased cookie sheet(s); or, refrigerate for at least 30-minutes then evenly portion the dough .

Bake 20 minutes in a preheated 400° oven. Lower temp. to 350° and bake 15-20 minutes longer, or until the puffs are firm, deep golden in color, and crisp. Cool on wire racks. Cut in half and pull out any under-baked strands, and fill with pastry cream or whatever you like. (Ice cream, pudding, whipped cream, chicken or lobster salad). Replace tops and refrigerate. If these are for dessert puffs, at serving time, dust with confectioner's sugar. Fill these as close to serving time as possible, as they will soften if filled and there will be a long wait before eating.

When working with puff pastry, keeping it cold is crucial. You don't want the butter to melt prematurely. Work quickly with one piece at a time and keep the rest covered with plastic wrap in the refrigerator. Your tools and working area should also be kept cold.

Puff pastry relies upon heat for lift. Preheat your oven at least 15 to 20 minutes before you plan on using it.

Use a very sharp hot knife or pastry/pizza wheel to cut puff pastry, and be sure to cut straight down and not at an angle. Using a dull implement will fuse the layers together and discourage rising.

 

Lydia have a safe trip and lots of fun! Are you driving or flying? Now you can try different drinks.====== 4.30 am ? This is very,very early.=======================We did not have any snow yet. Renate

Twinkle,have fun with your girlfriends.The trip to Frankfurt sounds like fun. In my times you only went to the Zoo. You see,life in Germany is more exciting now.

I love cream puffs and I should make some soon.Thanks for the great recipes.

 Renate

Crispy Fried Pickles!

	oil (for frying)
10	pickles (whole or spears)
1/2	cup flour
1	egg
1	tablespoon water
1	cup breadcrumbs
1	tablespoon seasoning, blend (I use Montreal Steak Spice, but Mrs. Dash or similar product will work)

 

Crab Cakes

2	tablespoons unsalted butter
2	tablespoons olive oil
3/4	cup small diced red onions (1 small onion)
1 1/2	cups small diced celery (4 stalks)
1/2	cup small diced red bell peppers (1 small pepper)
1/2	cup small diced yellow bell peppers (1 small pepper)
1/4	cup minced fresh flat-leaf parsley
1	tablespoon capers, drained
1/4	teaspoon hot pepper sauce (recommended — Tabasco)
1/2	teaspoon worcestershire sauce
1 1/2	teaspoons crab boil seasoning (recommended — Old Bay)
1/2	teaspoon kosher salt
1/2	teaspoon fresh ground black pepper
1/2	lb lump crabmeat, drained and picked to remove shells
1/2	cup plain breadcrumbs
1/2	cup mayonnaise
2	teaspoons Dijon mustard
2	extra-large eggs, lightly beaten for frying
4	tablespoons unsalted butter
1/4	cup olive oil

 

Potstickers With Spicy Dipping Sauce

Dipping sauce
1 1/2	tablespoons soy sauce
1	tablespoon seasoned rice vinegar
1	tablespoon chili-garlic sauce
1	teaspoon hot chili oil
Filling
1/4	lb ground pork
2	ounces uncooked shrimp, shelled, deveined, and finely chopped
1	egg white
1/4	cup minced water chestnuts
2	tablespoons minced Chinese celery
1	teaspoon minced cilantro leaves
1/2	teaspoon minced ginger
1/2	teaspoon sugar
1/2	teaspoon salt
1/8	teaspoon sesame oil
1	dash white pepper
24	dumpling wrappers (potsticker)
3	tablespoons cooking oil
1/2-2/3	cup chicken broth or water

 

Hello I have been cleaning out my dresser drawers.  My sock drawer was in serious need of some organization!

 

Erna I sent you a private message.  Did you get it?  It looked like it was going to be a new thread so I just sent a testing one....

 

Better go and get back at it!

 

 

We had this appetizer for the first time the other night last week. It's like ceviche but has the most incredible flavor. I was really impressed. Best appetizer I'd had in ages.

Mexican Shrimp Martini
From the Rockfish Seafood Grill

Cocktail Sauce

½ cup cold water
1 cup Roma tomatoes -- chopped ¼ inch
1 cup yellow onion -- chopped ¼ inch
¼ cup cilantro -- chopped fine
½ tablespoon jalapeno -- seeded, fine chopped
6 tablespoons avocado -- chopped 1/2" chunks
¾ cup ketchup
2 teaspoons lime juice -- freshly squeezed!
1 tablespoon Tabasco sauce, red
1 tablespoon Tabasco sauce, green
¼ tablespoon Worcestershire sauce
¼ tablespoon Cajun Chef Hot Sauce

Martini

15-20 sm/med shrimp, peeled, boiled and chilled
1 teaspoon blackening spice -- to taste
1 lime wedge
½ ounce tequila -- optional
2 sprigs cilantro -- no stem
6 ounces cocktail sauce -- see directions above

Mexican Shrimp Martini - Shaken...not stirred!

For cocktail sauce, combine all ingredients in a large bowl. Mix Well. Serve well chilled. Yields approximately 1 quart.

For each martini, place the sauce, shrimp, seasoning, and tequila in a Bartender's metal tumbler. Squeeze the juice from the lime wedge into the tumbler and cover the top with a tight fitting lid or glass. Shake like you're making a real martini. When thoroughly mixed, pour into a serving glass. Place the glass on a plate and arrange the chips around the base of the glass. Garnish with the cilantro sprigs.

A favorite at Dallas-based Rockfish Seafood Grill.