Quoting Ruth Haffly to Sean Dennis <=-

American Legion post ... Our post is a dry one

I have never come across a dry legion anywhere in Canada. The bar
is their biggest revenue source, to fund the various good things
they do. They even have bars in otherwise dry areas because they
are a federally chartered private club and not a public business
subject to local ordinances.

(Canada never had complete prohibition unlike the USA. Quebec was
dead against it and the federal government didn't have the courage
to antagonise that province so they weaseled and made alcohol a
provincial matter. Ontario weaseled some more and went with local
option. My home town (but not the rest of the county) was dry until
1967 but it always had a legion with a bar, open to members and
guests only.)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Poached Salmon with Sorrel Tarragon Sauce
Categories: Salmon, Caviar, Wine, Herbs, Sauces
Yield: 8 Servings

Vegetable oil
6 lb Whole salmon,
-head and tail on
1/2 md Onion; thinly sliced
8 Fresh parsley sprigs
1 lg Celery stalk; thinly sliced
1 md Carrot; thinly sliced
2 lg Shallots; thinly sliced
2 Garlic cloves; crushed
1 Bay leaf
1/4 ts Dried thyme; crumbled
2 ts Coarse salt
10 Black peppercorns; crushed
2 c Dry white wine
Butter lettuce leaves
Tomato slices
Cucumber slices
Lemon slices
Trimmed asparagus; blanched
Fresh dill sprigs
Black lump fish caviar
SORREL TARRAGON SAUCE:
3/4 c Mayonnaise
3/4 c Sour cream
1/3 c Packed finely chopped fresh
-sorrel or arugula
2 tb Chopped fresh tarragon OR
1 ts Dried; crumbled
2 tb Chopped fresh chives OR
-green onion tops
1 tb Chopped fresh parsley
1 tb Fresh lemon juice
1 Garlic clove; pressed

Preheat to 375 F. Set rack on large baking sheet. Stack long
double-thick sheets of heavy-duty foil atop rack, folding up all
four sides to create trough. Brush with oil. Place fish diagonally
on foil (fish may overhang edge of rack). Place several onion
slices and 4 parsley sprigs inside fish. Place remaining onion, 4
parsley sprigs, celery, carrot, shallots, garlic, bay leaf and
thyme around fish. Sprinkle with salt and peppercorns. Pour wine
over. Lift foil edges over fish, sealing tightly and enclosing
completely.

Bake until fish is opaque when knife is inserted along backbone,
about 70 minutes. Open foil and let fish cool 1 hour. Reseal foil
and chill fish overnight.

Remove parsley and onion from inside fish. Peel off top skin.
Scrape off any grayish flesh. Line platter with lettuce

Transfer fish to platter. Garnish with tomato, cucumber, lemon,
asparagus and dill. Spoon caviar down center of fish. Fill eye
cavity, with caviar. Serve with sauce.

Sorrel Tarragon Sauce: Mix all ingredients in medium bowl. Season
with salt and pepper. Cover and chill at least 4 hours. (Can be
prepared 1 day ahead. Keep refrigerated.)

Source: Bon Appetit, June 92

From: Jarin

MMMMM

Cheers

Jim



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On 07-23-21 18:59, Jim Weller <=-
spoke to Ruth Haffly about Legions <=-

I have never come across a dry legion anywhere in Canada. The bar

Maryland is sort of a strange beast when it comes to alcohol. There are
bars in every county, often with some of the best food. But buying
alcohol is different. It is a county option. Where we used to live in
Howard county one could only buy alcoholic beverages at a store devoted
to their sale (with a few other things allowed -- soft drinks, mixers).
EXCEPT there was one store which had been grandfathered in and could
sell beer (don't know if it sold wine or not).

Where I live now, My apartment is in Montgomery county and alcohol sales
are also restricted to alcoholic beverage stores. But only a couple of
miles to the east is Prince George county where the grocery stores have extensive wine and beer selections.

And now for something different. I've not seen this sort of sandwich
before and wonder how the mix of ham, orange, pimento and swiss would
turn out. Interesting enough to give it a try.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Florida Toast [open-Faced Sandwich]
Categories: Sandwich, Meat
Yield: 1 servings

4 sl Bread, toasted
20 g Butter
4 sl Cooked ham
4 Oranges, peeled and sliced
8 sl Pimento [or canned red
Pepper] [sub. fresh too, I
Guess]
4 tb Grated swiss cheese

Butter toast. Place ham on toast. Put orange slices on ham. On top
of these two, place two pepper strips per sandwich. Sprinkle with
grated cheese.

Place in oven-safe baking dish, in a preheated oven, on the highest
rack. Bake approximately 10 minutes. Remove from oven and serve
immediately.

Oven temp: gas oven, level 4 or medium high heat [mod. hot?]
Electric oven: 200 degrees C, or about 375F [382 to be exact]

PS - Florida-Toast is also good for supper or as a snack. It can be
served with either beer or buttermilk. Double the recipe if your
family is hungry.

From: BROT Deftiges und Feines-herzhaft und suss in bunter Fulle, by
Helmut Lingen Koln - 1983.

We do eat similar stuff here, as in the traditional Thanksgiving
leftover sandwiches. We put ham and turkey on a roll, and put some
sort of cheese on
top, and run it under the broiler. Then we top the critter with
cranberry sauce and lettuce, put the lid on, and
devour. It can get a bit messy, but it tastes good.

Cooking with gas in CT,
Ruth
prep time: 10 minutes
Keywords: sandwich, snack

From: Ruth M. Hanschka Date: 08-24
Cooking Ä

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:36:37, 25 Jul 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Jim,

American Legion post ... Our post is a dry one

I have never come across a dry legion anywhere in Canada. The bar
is their biggest revenue source, to fund the various good things
they do. They even have bars in otherwise dry areas because they

Our post does other things for fund raisers. The biggest one, a monthly
pancake breakfast just restarted in May after being shut down since
March of last year. The VFW has a chuck wagon they take to various
events (movie in the park, Friday Night on White--a monthly street
gathering with local musicians--, 6 Sundays in spring (another local
musicians event) that were all cancelled last spring and are slowly
getting going again.

are a federally chartered private club and not a public business
subject to local ordinances.

Makes a big difference there.

(Canada never had complete prohibition unlike the USA. Quebec was

By law, USA had a complete prohibition. By actual practice, the
manufacture and consumption of liquor was a major (bootleg) industry.

dead against it and the federal government didn't have the courage
to antagonise that province so they weaseled and made alcohol a
provincial matter. Ontario weaseled some more and went with local
option. My home town (but not the rest of the county) was dry until
1967 but it always had a legion with a bar, open to members and
guests only.)

In our case, the federal govenment ended up leaving it to the states. In
most (all?) of them, there's a state board but most of the control is by
county or town. Wake Forest, having a Southern Baptist college, then
seminary, was probably dryer than most of the surrounding area at one
time. The Legion building (shared by the VFW, Marine Corps League,
Legion Auxillary) is a new-ish one; the town took the old property and
building when they built a new town hall in 2008/9. They gave the Legion
the new building/land in return but I don't know if the old building had
a bar in it or not. I'm thinking, probably not.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Shawn Highfield to Sean Dennis <=-

Of course some memberships are so low
that they have sold the property to keep afloat.

I helped ours downsize and survive with a creative sales package.
The building was 10,000 sf over two floors and had two kitchens, one
upstairs for the main bar which had lunchtime buffets and another
one downstairs in an otherwise open, large hall, used for occasional
catering for large functions. I sold the building to a retailer who
leased the lower level to a catering company and the retailer
partitioned off 1250 sq ft upstairs for a new, smaller bar (without a
food service). A portion of the down payment was waived as a credit
for five year's prepaid rent and utilities, therefore effectively
reducing the cost of acquiring the 3750 sf retail space (and
reducing the size of the mortgage). A win-win-win for all three
parties, as the caterer got the old kitchen equipment for free.

--MM

BOUR.B.Q SAUCE

1/4 c unsalted butter
1/4 c vegetable oil
2 md onions, minced
3/4 c bourbon
2/3 c ketchup
1/2 c cider vinegar
1/2 c freshly squeezed orange juice
1/2 c pure maple syrup
1/3 c molasses
2 tb Worcestershire sauce
1/2 ts freshly ground black pepper
1/2 ts table salt

In a large saucepan, melt butter with oil over medium heat. Add
onions and saute until golden brown. Add remaining ingredients and
simmer until thickened stirring frequently.

The Royal Canadian Legion
Waterford Branch #123
Waterford, Ontario

---


Cheers

Jim


... The earlier you start day drinking the more Happy Hours you can hit.

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

reducing the size of the mortgage). A win-win-win for all three
parties, as the caterer got the old kitchen equipment for free.

They need more realtors like you who can think outside the box to
help them. Around here it's all about making the commision. Hell
a burned down crack house in my city is worth at least a mil. Disgusting

Shawn

... "Bart, stop pestering Satan!"
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Shawn Highfield wrote to JIM WELLER <=-

They need more realtors like you who can think outside the box to
help them. Around here it's all about making the commision. Hell
a burned down crack house in my city is worth at least a mil.
Disgusting

It's like that in the US also and getting worse.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon-Pepper Barbecued Chicken
Categories: Bbq, Ceideburg, Chicken
Yield: 1 Servings

Stephen Ceideburg
8 Chicken breast halves or
-legs with thighs
Lemon-Pepper Barbecue Sauce:
1/4 c Chopped onion
1 1/2 ts Vegetable oil
1 Clove garlic, crushed
8 oz Tomato sauce
1 tb Brown sugar
1 ts Dried basil
1 ts Dry mustard
1/4 ts Paprika
1/4 ts Coarse ground black pepper
1/8 ts Cayenne pepper
1/8 ts Ground allspice
1 Lemon, grated zest only
2 tb Lemon juice
1 tb Cider vinegar

Preheat oven to 350 degrees. Strip skin from chicken and discard.
Trim off fat. Coat each piece of chicken with about 2 tablespoons
Lemon-Pepper Barbecue Sauce. Arrange in single layer in baking pan.
Bake 45 minutes to 1 hour, or until juices run clear when thickest
part is pierced.

Per serving (chicken breast): 171 calories, 27 grams protein, 5 grams
carbohydrate, 4 grams fat, 73 milligrams cholesterol, 235 milligrams
sodium.

Per serving (chicken leg and attached thigh): 336 calories, 40 grams
protein, 7 grams carbohydrate, 16 grams fat, 138 milligrams
cholesterol, 476 milligrams sodium.

LEMON-PEPPER BARBECUE SAUCE

Makes 1 cup (Enough to cover 8 chicken pieces)

Use this as a basting sauce and/or marinade for skinless chicken
pieces or for lean pork roasts and chops.

Lemon Pepper Barbecue Sauce In small heavy saucepan over medium heat,
cook onion in oil until softened, stirring often. Stir in garlic and
cook a minute longer. Stir in tomato sauce, brown sugar, basil,
mustard, paprika, black and cayenne peppers, allspice, lemon zest,
lemon juice and vinegar. Bring to a simmer over lowest heat setting
and cook, covered, 15 minutes. Cool to room temperature for use right
away, or refrigerate in glass or plastic container for up to 2 weeks.

Per 2-tablespoon serving: 29 calories, 1 gram protein, 5 gram
carbohydrate, 1 grams fat, 0 cholesterol, 172 milligrams sodium.

Francis Price writing in the Oregonian's FOODday, 1/12/93.

Posted by Stephen Ceideburg

MMMMM

-- Sean

... Old bakers never die, you just can't get a rise out of them!
___ MultiMail/Win v0.52
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Quoting Dale Shipp to Jim Weller <=-

Maryland is sort of a strange beast when it comes to alcohol.

Everywhere is, as various temperance groups and others lobbyists
with agendas apply pressure to governments. As you might be able to
guess I am rather libertarian in this regard although quite statist
in others (e.g. food labelling and meat inspection).

And now for something different. I've not seen this sort of sandwich before and wonder how the mix of ham, orange, pimento and swiss would
turn out. Interesting enough to give it a try.
Title: Florida Toast [open-Faced Sandwich]

I am skeptical about the orange part but I do use lemon and lime
juice and zest with meats and lots of people combine ham and
pineapple in various ways so it's a "maybe".

cranberry sauce

Yep, cranberry sauce is great with pork as well as poultry. Which
reminds me cherry and orange sauces go great with duck. And fruit
generally goes nicely with many cheeses (thinking about my Brie and
apricot jam open face sandwiches).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry Orange Ham Steaks
Categories: Canadian, Ham, Grill, Fruit
Yield: 6 Servings

1/4 c Frozen Cranberry Cocktail
-concentrate, thawed
1 ts Dijon mustard
6 Ham steaks
1 ts Grated orange rind

In small bowl, combine cranberry concentrate, orange rind and
mustard; set aside.

Place ham steaks (cut from a pre-cut ham) on a greased grill over
medium-high heat; cover and cook, turning once, for about 10
minutes or until heated through. Brush both sides with glaze; cook
for 1 minute more, turning once.

Note: Ham steaks cost more per pound than a small smoked ham. Buy
one of these, then cut it up into 1/2 inch thick steaks. Use the
leftover ham for sandwiches, salads and casseroles.

Canadian Living Magazine

MMMMM

Cheers

Jim


... Drinking screwdrivers for 3 days straight is not a juice cleanse!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)

Quoting Ruth Haffly to Jim Weller <=-

American Legion [and] VFW [and] Marine Corps League,

We only have one organization, the Royal Canadian Legion
which is open to all servicemen and RCMP, active and retired, not
just war vets. But then we have been in far fewer wars. None between
Korea and Afghanistan, not unless you count the ongoing Danish
whisky war on Hans Island between Ellesmere Island and Greenland.
Every other year we plant our flag on the island and leave behind
a bottle of Canadian rye whisky, take down their flag, steal their
bottle of Akvavit and drink it. But they keep sneaking back to
retaliate! There have been no casualties yet.

By law, USA had a complete prohibition. By actual practice, the manufacture and consumption of liquor was a major (bootleg)
industry.

Yeah, prohibition never works; it just creates wealthy and
powerful gangsters.

Next theme: oranges in meat dishes ...

I'm killing the cross Canada region food series as it appears
nobody cares.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Helene Siegel's Orange-Scented Beef
Categories: Chinese, Beef, Marinades, Fruit, Wine
Yield: 4 servings

1 Flank steak
MARINADE:
1 tb Soy sauce
2 ts Dry sherry
1 tb Peanut oil
1/2 ts Sugar
1 tb Cornstarch
2 Pieces dried orange peel or
1 tb Grated orange zest
2 ts Minced fresh ginger
SAUCE:
2 tb Fresh orange juice
1 tb Soy sauce
1 ts Rice wine vinegar
2 ts Sugar
3 tb Peanut oil

Cut the flank steak in half along the grain. Then thinly slice
across the grain. Transfer to a mixing bowl. Toss with the
marinade ingredients. Soak the 2 pieces of dried orange peel in
hot tap water for 15 minutes to soften. Then mince, measure out 1
tablespoon, and reserve with the minced ginger. Combine the sauce
ingredients in a small bowl and place near the stove.

Place the wok over high heat. Swirl in 2 tablespoons of the oil.
Stir-fry the beef until it just loses its red color, about a
minute. Spoon the beef into a strainer and place on a bowl to
drain. Return the wok to high heat.

Add the remaining 1 tablespoon of oil. Briefly stir-fry the ginger
and orange peel, about 10 seconds. Then return the beef to the wok
along with the sauce. Stir and toss 30 seconds just to combine,
and serve.

Recipe by: Chinese Cooking for Beginners, by Helene Siegel

MMMMM


Cheers

Jim


... I just burned 2000 calories; I fell asleep with brownies in the oven.

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On 07-25-21 22:14, Jim Weller <=-
spoke to Dale Shipp about DRY/Wet <=-

And now for something different. I've not seen this sort of sandwich before and wonder how the mix of ham, orange, pimento and swiss would
turn out. Interesting enough to give it a try.
Title: Florida Toast [open-Faced Sandwich]

I am skeptical about the orange part but I do use lemon and lime
juice and zest with meats and lots of people combine ham and
pineapple in various ways so it's a "maybe".

IMO, the title of "Florida" is there because of the use of orange, the
same way that adding pineapple often gets "Hawaiian" added to the title.
Most of my childhood memories come from growing up in Florida. I can
recall the smell of open empty orange trailers -- think rotten oranges.
The full trailers went to the orange juice factories, but did not dump everything. What was left went to rot -- and smell.

Comments: At least the title was "pacific" vs. "Hawaiian".
Why on earth would one kill a decent hamburger by cooking it
for 10 to 15 minutes on one side, and then finish the job by
broiling all of the juice out on the other side.
Why not cook the burger for about 5 minutes on side one, flip
over and add cheese -- then cook for another 2-3 minutes.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Broiled Pacific Burgers
Categories: Newspaper, Meat, Sandwich
Yield: 8 Servings

1 Pineapple
2 lb Ground beef or turkey
1/2 c Honey mustard
. *OR*
. Honey Dijon BBQ sauce
8 Kaiser rolls or large size
. hamburger buns
8 Green lettuce leaves
8 sl Cheddar cheese
8 sl Red onion

Twist off crown from pineapple. Cut pineapple in half lengthwise.
Cover and refrigerate one of the halves for later use. Remove skin
from remaining half; cut into 1/4-inch slices.

Shape the meat into eight patties.

Broil meat 10 to 15 minutes on one side then turn and grill until the
meat is no longer pink in the center. Occasionally brush with the BBQ
sauce and add the pineapple in the last 10 to 15 minutes of grilling.

Serve the burgers on the buns with lettuce, pineapple, cheese and
onion.

Nutritional Information: per serving: 617 calories, 28g fat, 63g
carbohydrates, 100mg cholesterol, 1,466mg sodium. Percent calories
from fat = 41%.

** Fort Worth Star Telegram - Food section - 10 January 1996 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

From: Iris Grayson Date: 03-30-97

MMMMM


... Shipwrecked in Silver Spring, Maryland. 02:31:57, 28 Jul 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Jim,

American Legion [and] VFW [and] Marine Corps League,

We only have one organization, the Royal Canadian Legion
which is open to all servicemen and RCMP, active and retired, not
just war vets. But then we have been in far fewer wars. None between

American Legion opened up to all vets (and active duty) a year or so
ago. Don't know how it has affected membership overall but do know of
one person that joined our Legion post as a result. She'd been a Junior (child), then adult member of the Auxilary before going to college. In
college she went ROTC and just graduated and got commissioned in May,
joing the post right after commissioning. She also got married in May, a
rather busy month for her. (G)

Korea and Afghanistan, not unless you count the ongoing Danish
whisky war on Hans Island between Ellesmere Island and Greenland.
Every other year we plant our flag on the island and leave behind
a bottle of Canadian rye whisky, take down their flag, steal their
bottle of Akvavit and drink it. But they keep sneaking back to
retaliate! There have been no casualties yet.

Sounds like a fun war. We had the Whiskey Rebellion back in 1791-94 but
it was a bit more serious--in western Pennsylvania, protesting a tax.

By law, USA had a complete prohibition. By actual practice, the manufacture and consumption of liquor was a major (bootleg)
industry.

Yeah, prohibition never works; it just creates wealthy and
powerful gangsters.

And the start of stock car racing (NASCAR).

Next theme: oranges in meat dishes ...

I've put grated orange peel in beef stir fries from time to time--adds
just a bit of flavor without being overpowering it. I've also used it in
making up a fajita seasoning.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Dale Shipp wrote to Jim Weller <=-

same way that adding pineapple often gets "Hawaiian" added to the
title. Most of my childhood memories come from growing up in Florida.
I can recall the smell of open empty orange trailers -- think rotten oranges. The full trailers went to the orange juice factories, but did
not dump everything. What was left went to rot -- and smell.

Which is why I didn't eat pineapple for several decades. My dad was transferred to Hickam AFB when I was 10. The drive to Honolulu went through sugar cane fields and past the Dole pineapple canning plant. The smell coming off that plant soured me.

Now it's not so bad, I actually enjoy the occasional pineapple chunk, just not on pizza thankyouverymuch.


___ MultiMail/DOS v0.52

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Shawn Highfield to Jim Weller <=-

They need more realtors like you who can think outside the box to
help them. Around here it's all about making the commision.

It was actually very much about the commission. The purchaser didn't
have enough cash for a down payment and he needed the income from the
two leases to service the mortgage. He could only afford and only
needed the 3750 sf he kept for himself and not the whole 10,000 sf
that was the size of the building. But I didn't have any customers
needing 10,000 sf or any listings that were 3750 sf more or less.

a burned down crack house in my city is worth at least a mil.
Disgusting

Remember that Realtors don't set prices; the demand in the marketplace
does. At most we can advise sellers and buyers what to expect given
similar sales in the recent past. The huge jump in demand recently
has been completely fueled by the response to Covid and the record
breaking low interest rates created by government policy. People can
afford and generally will buy twice as much house at 2% as they can
at 4% and we have too few available homes and too many buyers. And
this is a world wide Covid driven phenomenon right now.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chinese Chile Orange Noodles
Categories: Chinese, Noodles, Pork, Nuts, Herbs
Yield: 6 servings

8 oz Bean sprouts
6 oz Cooked pork, finely shredded
1 Rib celery, cut diagonally
2 Carrots, diagonally cut
6 Green onion, thinly sliced
DRESSING:
1/4 c Chile Orange Oil
3 tb Soy sauce
1 tb Sugar
GARNISH:
1 bn Cilantro, chopped
1/4 c Cashew nuts

In a large kettle, heat 4 quarts of water until boiling, add the
noodles and cook until done. Remove the noodles and rinse in cold
water to stop the cooking process. Heat additional water in the
kettle until very hot but not boiling. Blanch the bean sprouts for
10 seconds in hot water. Remove and plunge the sprouts in cold
water to stop the cooking process.

To make the dressing, combine the chile oil, soy sauce, and sugar
in a bowl and blend well. Toss the noodles in 1/2 of the dressing
and place them on a large serving platter. Toss the bean sprouts,
pork, celery, carrots, and onions with the remaining dressing and
heap on the noodles. Garnish with the cilantro and cashews and
serve.

From: Ladykathee

MMMMM








Cheers

Jim


... Chuck E. Cheese: Eat rat pizza at a child casino.

___ Blue Wave/QWK v2.20
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Quoting Sean Dennis to Shawn Highfield <=-

a burned down crack house in my city is worth at least a mil.
Disgusting

It's like that in the US also and getting worse.

I don't generally follow US markets closely but I took a look at the
stats. At least your state remains relatively affordable.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Donna's Crispy Orange Beef
Categories: Chinese, Beef, Chilies, Fruit, Wine
Yield: 4 servings

1 lb Flank steak, partially
Frozen
1/3 c Cornstarch, approximately
2 c PEANUT oil
8 Pieces of dry orange peel,
About 1/2" square
12 Dry hot pepper pods,
About two inches long
1/4 sm Onion, cut in 1/2" squares
1/4 c Water chestnut slices
1 ts Minced garlic
1 tb Minced green onion
1 tb Rice wine
1/4 c Sugar
3 tb Soy sauce
1/2 c Chicken broth
1 tb Oyster sauce
1 ts Sesame oil

The flank steak should be frozen, but still pliable for easier
slicing. Cut it into 3 lengthwise pieces, then cut across the
horizontal to make small pieces, about 1/2" by 2" (sizes will
vary, but those are ballpark figures). Coat the meat completely
with cornstarch and set aside.

Cut up dry orange peel into small pieces and combine in a small
dish with hot pepper. Cut onion and combine in another small dish
with water chestnuts. Mince garlic and green onion. Combine rice
wine, sugar, soy sauce, chicken broth, and oyster sauce in a small
bowl. Set a metal strainer over a large receptacle (not plastic)
in kitchen sink.

Heat wok for two minutes over highest heat. Add oil and heat until
it is very hot. Add beef and stir to break it up. Fry for 2 to 3
minutes, until beef gets a yellowish cast to it and the outside is
crispy. Transfer to strainer in sink and pour oil and beef into
it.

Place empty wok back on high heat and add garlic and green onion.
Add hot pepper and orange peel. Stir briefly. Add onion and water
chestnuts and stir 30 seconds. Add sauce and stir well to coat.
Let Mixture boil until it thickens slightly. Add hot beef and then
sesame oil. Stir once or twice and place on a warm plate. Serve
immediately. Serves 4 to 8 as part of a larger meal. Serve with
steamed rice.

From: Donna L

MMMMM

Cheers

Jim


... Cooking is also about gardens, it doesn't all happen in restaurants.

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JIM WELLER wrote to SEAN DENNIS <=-

I don't generally follow US markets closely but I took a look at the stats. At least your state remains relatively affordable.

Where I am at is quickly getting very expensive with all of the retirees moving in and the state university getting larger (overpriced student housing). Now if you go to any of the immediate surrounding counties, it's much cheaper.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Cake Fin Apelsintorta
Categories: Scandinavia, Cakes
Yield: 8 Servings

Layers
1 lb Almond paste
4 Egg whites
Creme:
6 Egg yolks
1/3 c Sugar
2/3 c Heavy cream
1 1/2 tb Grated orange zest
3 tb Fresh orange juice
5 oz Butter or margarine
2 tb Citrus liqueur, e.g.
Cointreau
Decoration:
Candied orange peel
Some lemon balm sprigs
For serving:
Fresh berries or fruit
1 c Heavy cream, whipped

With an orange-yellow creme on thin almond layers and a decoration of
candied orange peel, you make a terrific cake. Serve it with coffee
or as a dessert with fresh berries or fruit and maybe a little
whipped cream.

Grate the almond paste on the roughest side of the grater. Put it in
a bowl and stir in the egg whites, one by one, while stirring
vigorously.

Draw 3 circles, diameter barely 10", on baking paper - one paper for
each circle. Spread out 1/3 of the batter in each circle, as even as
possible. Bake at 350F for about 15 minutes. Loosen the baking paper
immediately - brush the back of the paper with cold water if it won't
come off. Let the layers get cold.

Put egg yolks and sugar in a stainless saucepan and add cream, grated
orange zest and juice. Let all simmer just to the boiling point while
stirring vigorously to a thick, fluffy creme. Pour it in a bowl and
let cool slightly. Add the fat in lumps plus the Cointreau while
beating. Let the creme get cold.

Spread the creme on the almond layers and decorate with candied orange
peel. Cover and store the cake in a cold place for 3 - 4 hours or
longer.

Decorate with lemon balm leaves if you wish - the fresh green color
looks nice with all the orange and yellow. Serve with fresh fruit and
lightly whipped cream.

If you wish, you can substitute the candied orange peel with toasted,
flaked almonds.

From: Bella

MMMMM

-- Sean


... Windows: The Best $89 Solitaire Game You can Buy!
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Sean Dennis wrote to Jim Weller <=-

I don't generally follow US markets closely but I took a look at the stats. At least your state remains relatively affordable.

Where I am at is quickly getting very expensive with all of the
retirees moving in and the state university getting larger (overpriced student housing). Now if you go to any of the immediate surrounding counties, it's much cheaper.

That's sort-of upside down. Usually suburbia is the high-priced spread
and the core city is, if not El Cheapo Central, at least more reasonable.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Suburban Potato Salad
Categories: Potatoes,, Vegetables, Dairy, Herbs
Yield: 6 cups

13 Red skin potatoes; (4 lb)
- cooked al dente
2 tb Chopped onions
1 c Green peas; cooked al dente
1 c Carrots; in 1/4" cubes,
- cooked al dente
5 lg Hard boiled eggs; shucked,
- chopped
1/2 Green apple; peeled, in 1/4"
- cubes
2 tb Minced dill pickles
1 tb Chopped dill; opt
Salt & pepper
1 c Mayonnaise
1/2 c Sour cream Greek yoghurt
2 tb Dijon mustard
2 tb Dill pickle brine

Wash the potatoes, leave skin on, cover with cold water,
bring to boil and cook until semi-cooked (they should
feel firm, when testing the center with a toothpick).

Remove potatoes, drain, and cool off with cold water.

Peel the potatoes, by scraping the peel off, removing
all the eyes.

Cut in small (1/2") cubes.

Add onions, green peas, carrots, eggs, pickles, apple,
dill, salt & pepper.

Fold in gently.

Mix mayonnaise, sour cream, mustard and pickle brine.

Pour over potato salad and fold in gently (do not over
mix, as not to break down the vegetables).

NOTES: Make sure not to over cook the potatoes, carrots
and peas, so that the salad does not become mushy,
during mixing time.

RECIPE FROM: https://suburbangrandma.com

Uncle Dirty Dave's Archives

MMMMM

... TV Truth: Spinning tires on sand always screech.
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Quoting Dale Shipp to Jim Weller <=-

Title: Florida Toast [open-Faced Sandwich]
the title of "Florida" is there because of the use of orange,
the same way that adding pineapple often gets "Hawaiian" added
to the title.

Undoubtedly!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eight Delicacies Orange Cups
Categories: Chinese, Nuts, Beans, Chicken, Mushrooms
Yield: 8 servings

8 md Oranges
50 g Fragrant mushrooms
50 g Water chestnuts
50 g Ham
50 g Chicken breast
50 g Winter bamboo shoots
50 g Lotus seeds
50 g Shelled walnuts
50 g Green soybeans

A specialty of Hubei province.

Wash the oranges, cut off the tops in a zig-zag pattern, take out
the orange pulp to make an orange cup. Finely dice the mushrooms,
bamboo shoots, water chestnuts, ham and chicken breast. De-pistil
the lotus seeds and steam cook. Peel and finely dice the shelled
walnuts. Boil the green soybeans till flavored in soup stock.
Season the chicken dices and stir cook in hot oil. Mix together
the ingredients and spoon into the orange cups, steam cook.

Little Ma's Recipe Corner

Xindeco Business Information Company

MMMMM

Cheers

Jim


... And oranges don't go on pizza either.

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Quoting Bill Swisher to Dale Shipp <=-

growing up in Florida ... I can recall the smell of open empty
orange trailers -- think rotten oranges.

I didn't eat pineapple for several decades ... the Dole
pineapple canning plant. BS> The smell coming off that plant
soured me.

My grandfather Weller worked for Ford in Windsor and lived in
Walkerville. His neighbourhood always smelled wonderful when I
visited as a kid and it certainly didn't deter me from drinking
whisky as a teenager!


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Hot And Sweet Mustard
Categories: Sauces, Spreads, Condiments, Fruit
Yield: 1 pint

1 1/8 c Dry mustard
1 c Orange juice
1/4 c lemon juice
2 ts Zest; grated orange
1 ts Zest; grated lemon
1/2 c Honey
1/2 ts Cinnamon
2 tb Vegetable oil

Place mustard in double boiler but not over heat. Ad juices a little
at a time, stirring after each addition to keep mustard from
lumping. Add zests. Heat covered over simmering water for 15 minutes,
scrapping sides occasionally. Stir in honey, cinnamon and oil.
Transfer to jars and refrigerate. Check consistency after 1 day.
Thin with a little water if needed. Well keep well for up to 1
month.

Makes 2 cups.

Robbie

MMMMM


Cheers

Jim


... I lost my whisky virginity at 15.

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