Brooklyn Back When - Open Thread

HI AUNT CAROL...RICHIE IS A KEEPER,...ANY MAN THAT COOKS...IS ALWAYS A PLUS..LOL

HOW ARE YOU.. GLAD YOU HAD FUN WITH ANTHONY & CHRISTIAN..
IT MUST BE GREAT HAVING A GRANDMOTHER LIKE YOU...THEY ARE TRULY LUCKY & BLESSED...
SEND MY LOVE TO ALL & ENJOY YOUR WEEKEND..LOVE YOU MUCH..XX

HI ALL
JUST GOT BACK FROM FOOD SHOPPING,WHAT A MAD HOUSE. !!!!!
DIDNT GET EVERYTHING, BUT TOMMOROW ANOTHER DAY.

CAROL YOUR ARTICHOKES SOUND DELISH, I NEVER HAD IT STUFFED WITH MAZZARELLA, CAN YOU SEND THE RECEIPE WILL LIKE TO TRY SOMETHING DIFFERENT.

FRANNY, I WOULD LIKE TO KNOW WHAT IS STUFFED BALLS TOO ???

WHY IS IT US ITALIANS CANT WE JUST MAKE THE TURKEY DINNER. LOL
WE HAVE THE ANTIPASTO, LASANGA, STUFFED MUSHROOM, ARTICHOKES
ON AND ON FOOD !!!!!!! FOR ONE DAY, NOW LETS GET TO THE DESSERTS
NOW IM HUNGRY.

PATSY - THANK YOU - I am going to take a picture
of it and post it... Sometime soon :geek:
Love & Blessings xxx

Franny, I can't find the Stuffing Balls recipe
either, if you get a chance can you post the
ingredients, thanks.

Carol, like Jeanette I never made the artichokes
with mozzarella, but I'd like too, LOL. Can you also
post the ingredients? Thats if Betty wants to give it up, lol.

[quote=Graybeard49]GOOD AFTERNOON

WELL THE FOOD BASKETS HAVE BEEN
GIVEN OUT AND NOW I'M GONNA CHILL OUT

TO A



YOUR A GREAT MAN MY GESTER. !!!!!!!

ME AMD MY SON ARE DOING THE SAME TOMMOROW, GOING TO THE WARM SHELTER, BRINGING TURKEYS, CAN GOODS . WE NEED TO BE THANKFUL
FOR WHAT WE HAVE. AND THINK OF ALL THE PEOPLE WHO HAVE NOTHING

HI JEANETTE...THAT IS SUCH A BEAUTIFUL THING YOU AND
YOUR FAMILY DO AROUND THIS TIME OF YEAR!

I REMEMBER WHEN I LIVED IN BKLYN.....I TOOK A WHOLE TUPPERWARE OF LEFTOVERS AND DROVE TO MANHATTAN ...BY THE BOWERY
AND ROLLED DOWN MY CAR WINDOW AND TOLD THE SQUEEGIE
GUY ...HE CAN HAVE SOME OF MY TURKEY DINNER. HE TOOK IT AND THEN ASKED ME WHATS WRONG WITH IT? LOL


MEN!!!

Old Goat in FL wrote: Sue, I am afraid I did make myself clear. Perhaps Chix Site ia the wrong analogy. It is a site for people (Men or Chix)who want daily contact with friends in their own age bracket who lived approximately between Prospect Ave and the Cemetary. I lived on 12th Street between 5th & 6th Aves and have had not one person from that area respond. I have always felt welcomed on this site and will continue to interject occasional memories. One comes to mind with Thanksgiving being the topic: There was a bakery on 5th Ave between 12th & 13th Street next to Michaels & Co toward 13th. It was called "Levines" for years and then the owner remarried and it was calle "Lafers". In those days many people did not have ovens big enough to cook a big Turkey. Others just did not want to do the cooking. You could bring your Turkey to Levines/Lafers early Thanksgiving morning. They would cook it in their huge bakery ovens. When you walked on 5th Ave Thanksgiving day the aroma coming from that bakery filled 5th ave and it smelled delicious.

Another Thanksgicing feature was that we (Kids) dressed up like ragamuffins and went door to door asking "Anything for Thanksgiving". We would sing a Thanksgiving song and people would give us Apples, Oranges Walnuts or even pennies. On Halloween we did NOT go trick or treating. We just beat the hell out of each other with socks full of flour and we chalked each other up. We saved the begging for Thanksgiving Day. :roll: :roll:

WARREN .....YOU HAVE BEEN WITH US SINCE LAST YEAR
WE NOW HAVE OUR OWN MEMORIES WITH YOU INCLUDED!

I KNOW YOUR GONNA BE 76 AROUND THANKSGIVING

HAPPY BIRTHDAY WARREN!

FRANNY & FRANK'S STUFFING BALL RECIPE FROM 2008



Francesca
--------------------------------------------------------------------------------
Suzie - my husband makes stuffing balls... His mother's recipe.

And then he makes balls like meatballs; bakes them. Delicious!
I never heard of had these balls until I met him...
Makes extras that we freeze. Still good months later.


Christina - if you are still there - Frank gave me a suggestion for you -
starting with Turkey stock (like College Inn) and making
a rioux (sp?)... (flower, butter, etc) Doctoring that up with celery,
seasoning, etc... (not my thing, he's just telling me in the
background -you can call me if you want). He said it is not as
good as the real one; but the next best thing... I'm sure whatever
you do will be great!


Francesca
--------------------------------------------------------------------------------
Suzie - I'm confident you can do good balls... Try them some time.
Too bad you weren't closer, you can pack my boxes,
and I can make your stuffing balls.. And we can drink something
good - to make it all go smoooooother.



Francesca
--------------------------------------------------------------------------------
Hi Suzie - glad I checked back and saw your message...

Uncovered in the oven - bake 350 for 20-30 minutes.

Seriously, I enjoy these more than thinking about eating stuffing
that was in the bird. They can get crispy on outside and moist inside.
Just make your stuffing as usual and roll into balls... think you'll be
pleasantly surprised - and so will the family. What's good is you can
freeze some for your parents and they can have them again
at later time, as a side dish.



Francesca
--------------------------------------------------------------------------------
Suzie - for some reason his balls are a little more flatter than round.
Makes them more interesting...



Suzie
------------------------------------------------------------------------------
Fran ....I wasn't gonna take this conversation there ...but what the hell .....
how big are his balls ???? (stuffing)


LOL....do they look anything like a hamburger????
_________________



Francesca
--------------------------------------------------------------------------------
SUZI - Well I guess I knew this conversation would go South....

I was going to suggest you cup your hand and see what you grab....
And my dear Frank seriously responded to you (I was serious too)...
He said
like a large golf ball - and/or 3" round.




Janet M Horan
--------------------------------------------------------------------------------
Hummmmmmmmmmmmmmmmm, everyone else, get your minds
out of the gutter, lol.
_________________
Éirinn go Brách : ..... Ireland Forever
http://www.theanimalrescuesite.com/clickToGive/home.faces?siteId=3




Suzie
--------------------------------------------------------------------------------
Hmmmmm.....not sure if I like the size of the golf ball......
can I go a little bigger ....so they dont dry out ????? LOL
_________________
_____________________________________



PATSY (MIELE) KIRK
--------------------------------------------------------------------------------
SUZIE, I LOVE WHEN YOU'RE ON HERE. WE CAN ALWAYS EXPECT
SOME FUNNY SHIT TO HAPPEN LOL
_________________
LAND OF THE FREE, BECAUSE OF THE BRAVE
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"I LOVE MY COMPUTER, BECAUSE MY FAMILY & FRIENDS LIVE IN IT"!!!!!




Francesca
--------------------------------------------------------------------------------
Yes, Suzie

I think big balls would be tastier; more to eat. If you can handle them,
why not??? Dry balls aren't fun - might choke on them.
_________________




Suzie
--------------------------------------------------------------------------------
LOL......that's what I was afraid of ....I dont wanna choke on them!




Francesca
--------------------------------------------------------------------------------
You know Suzie, he said 3" but I do recall his last balls were larger than that. He probably doesn't remember. I'd go for the bigger ones.
_________________

Carol DL
THE NITE OWL


Joined: 05 Sep 2008
Posts: 1217
Location: Staten Island
Wed Nov 26, 08 7:06 pm EST

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

Believe it or not it is stove top stuffing ! maybe the chef used his
own but he said I could use stove top.

Stuffed Mushrooms:
Chicken flavor Stove top, make according to directions but
replace water amount with chicken broth. lower sodium one ok
Dice the stems removed from mushrooms and saute in pan,
drain water as it appears from Mrns. Dice garlic and saute
(quick) garlic cooks fast.
After they are done you add to the stuffing mix.
Add parmesean cheese to taste. STUFF and dip bottoms of
MR in a bit of oil.

350 Oven cover lightly with foil 15min. 5 min without foil- Test

These are the white mushrooms and not to big.

White wine sauce : 3 cloves garlic, minced
olive oil
1/2 cup chick broth
1/2 cup white wine
1-2 TB butter
Saute garlic in oil till golden, ad chicken broth & white wine, simmer 4-5 minutes, once reduced a bit add butter. simmer for another few min. Sauce will be thin, spoon over Mushrms. when cooked & ready to serve.

Did my best as fast as I could typing, they really are good if you want to try sometime. Bon apetit !

HI EVERYBODY

HELLO YOU

WARREN I REMEMBER GOING DOOR TO DOOR,ASKING ANYTHING FOR THANKSGIVING, LIKE LITTLE BEGGERS. EVEN THOUGH WE DID NOT HAVE TO. A BUNCH OF US KIDS WOULD GO OUT IN THE EVENING. THAT IS SO FUNNY YOU MENTION THAT. WHAT A GREAT MEMORY, I HAVE TO REMIND MY BROTHERS AND SISTERS OF THAT ONE

JEANETTE .....WARREN WROTE THAT LAST YEAR RIGHT AROUND
THIS TIME......WE MADE OUR OWN MEMORIES!

HAPPY 5TH BIRTHDAY NATHANIEL

HAPPY BIRTHDAY NATHANIEL!!!!

HI ANTHONY....HOW ARE YOU?

HI SUE