On 09-11-21 05:26, Dave Drum <=-
spoke to Jim Weller about 9/9 Wienerschnitzel - 1 <=-

I seldom do veal for my schnitzel. Pork is much more common - as it
seems to be in Vienna. It's a popular variation instead of veal,
because pork is cheaper than veal (usually about half the price).

Veal used to be a lot less expensive than it is today. I think that a
big reason for that was the dairy farms trying to get rid of their male
calves. Chicken also used to be a lot more expensive, and there are
recipes which make "city chicken" using veal. Today, with the factory
sized chicken farms, chicken is no longer an expensive meat.

Here is one of many recipes for making sambar powder, such as we use to
give a bit of extra flavor to soups sometimes. Of course, it is much
easier to just ask you favorite Indian grocer for what version they
recommend.

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

Title: Sambar Powder 1
Categories: Spice
Yield: 2 cups

1 tb Oil
2 c Dried red chilies
1 c Coriander seeds
1/4 c Cumin seeds
2 tb Fenugreek seeds
2 tb Black peppercorns
2 tb Mustard seeds
2 ts Yellow split peas
2 ts Red lentils
2 ts Poppy seeds
2 lg Cinnamon sticks
-broken into pieces
2 To 3 curry leaves
2 ts Turmeric

Heat oil and fry chilies until darkened. Dry roast the other
ingredients except turmeric until lightly colored. Grind all the
ingredients to a fine powder. Store in an airtight container.

The Classic 1000 Indian Recipes
edited by Wendy Hobson
ISBN 0-572-01863-0
pg 15

From: Diane Lazarus Date: 06-22 Gourmet

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:16:20, 12 Sep 2021
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

I seldom do veal for my schnitzel. Pork is much more common - as it
seems to be in Vienna. It's a popular variation instead of veal,
because pork is cheaper than veal (usually about half the price).

Veal used to be a lot less expensive than it is today. I think that a
big reason for that was the dairy farms trying to get rid of their male calves. Chicken also used to be a lot more expensive, and there are recipes which make "city chicken" using veal. Today, with the factory sized chicken farms, chicken is no longer an expensive meat.

When I was gathering the recipes for that posting I saw several references
to veal being the "rich folks" schnitzel in Vienna/Austria and pork being
the schnitzel of the common man.

Chicken was never "expensive" when I was growing up. We just go out, my Granddad and I and catch a fat hen. Granddad would wring its neck while
my Mom and Grandmother put the water to boil on the laundry stove. We,
the mighty hunters, would deliver the warm carcass to the ladies to
pluck, clean, and singe the pinfeathers.

In that time I liked the breast meat because it was moist and actually
had flavour .... unlike the battery chicken of today. I note that the
New York Times is regularly promoting chicken thighs in its recipe
e-mails.

This is on my "round tuit" list for sometime when I am cooking for a
crowd or party.

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

Title: Sesame Chicken w/Cashews & Dates
Categories: Poultry, Chilies, Nuts, Herbs, Fruits
Yield: 5 Servings

4 tb Toasted (Asian) sesame oil
1 (2") piece fresh ginger;
- peeled, in 12 "coins"
8 cl Garlic; peeled, smashed
1 bn Scallions; white & green, in
- 2" lengths
4 Dried red chilies
+=OR=+
1/2 ts Chile flakes
2 lb Boned chicken thighs; skin
- on, in 2" chunks
1/2 c Toasted cashews
1/3 c Rice wine or dry sherry
3 tb Dark soy sauce or tamari
4 Pitted dates; thin sliced
3 c Fresh basil or cilantro
- leaves
Rice vinegar or lime juice
Cooked rice; for serving

Season the chicken with salt and pepper while you heat a
12" skillet or wok over high heat until it's very hot,
at least 2 minutes. Add 2 tablespoons of the sesame oil
and swirl the pan; the oil should thin on contact.

When the oil is hot, add the ginger, garlic, scallions
and chile. Stir-fry until the garlic is golden at the
edges, 2 to 3 minutes.

Add the 2 remaining tablespoon oil, chicken and cashews,
and stir fry until it starts to brown, 4 to 5 minutes
(turn down the heat if the cashews are browning too
quickly). Add the rice wine, soy sauce and dates; simmer
until the sauce reduces to a syrupy consistency and the
chicken cooks through, 5 to 7 minutes.

Stir in the herbs, sprinkle with rice vinegar or lime
juice, and serve over rice.

By Melissa Clark

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Cherry orchards delight in ways a cabbage patch can't.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 09-12-21 06:47, Dave Drum <=-
spoke to Dale Shipp about Veal <=-

Veal used to be a lot less expensive than it is today. I think that a
big reason for that was the dairy farms trying to get rid of their male calves. Chicken also used to be a lot more expensive, and there are recipes which make "city chicken" using veal. Today, with the factory sized chicken farms, chicken is no longer an expensive meat.

When I was gathering the recipes for that posting I saw several
references to veal being the "rich folks" schnitzel in Vienna/Austria
and pork being the schnitzel of the common man.

That is now -- I was talking about then (maybe three score years ago).

Chicken was never "expensive" when I was growing up. We just go out,
my Granddad and I and catch a fat hen. Granddad would wring its neck
while my Mom and Grandmother put the water to boil on the laundry
stove. We, the mighty hunters, would deliver the warm carcass to the ladies to pluck, clean, and singe the pinfeathers.

Growing food yourself makes it not expensive -- most of the time.


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

Title: Fresno Smoked Sausage and Lentil Gumbo
Categories: Beans, Soup, Lentil, Boat
Yield: 6 servings

3/4 lb Smoked sausage
1/3 c Salad oil
1/3 c Flour
4 Stalks celery; chopped fine
3 cl Garlic; minced
2 md Onions; diced
2 lg Carrots; chopped fine
2 qt Chicken broth
1 3/4 c Lentils
1 tb Worcestershire
1/4 ts Pepper
1/4 ts Cayenne

In a 5 to 7 quart pan, over medium heat, cook sausage, stirring, until
brown. Spoon from pan; reserve. Add oil to drippings in pan to make
1/3 cup fat. Add flour; stir until mixture is red brown, abouth 10
minutes.

Add celery, garlic, onion and carrots; cook, stirring until vegetables
begin to soften, about 3 minutes. Add reserved sausage, chicken
broth lentils, worcestershire, pepper and cayenne. Bring to boiling
over high heat; return to simmer, cover and cook until lentils ar soft
when pressed, about 40 minutes.

Found by Fran McGee
Source: Sunset Magazine; March 1987
Mrs. Anne Dobrinen, Fresno California
Mrs. Dobrinen, Fresno Calif
From: Fran Mcgee Date: 04 Jan 94

MMMMM


... Shipwrecked in Silver Spring, Maryland. 23:44:27, 12 Sep 2021
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

Veal used to be a lot less expensive than it is today. I think that a
big reason for that was the dairy farms trying to get rid of their male calves. Chicken also used to be a lot more expensive, and there are recipes which make "city chicken" using veal. Today, with the factory sized chicken farms, chicken is no longer an expensive meat.

When I was gathering the recipes for that posting I saw several
references to veal being the "rich folks" schnitzel in Vienna/Austria
and pork being the schnitzel of the common man.

That is now -- I was talking about then (maybe three score years ago).

As was I - but Austria, not USA. The line in the article was "A popular variation was made with pork instead of veal, because pork was cheaper
than veal (usually about half the price). To avoid confusion, Austrian
law requires that Wiener Schnitzel be made of veal. A schnitzel made of
pork can be called Wiener Schnitzel vom Schwein ('Wiener schnitzel from
pork') or Schnitzel Wiener Art ('Viennese style schnitzel')."

And in USA three score years ago pork was much less costly and beef.

Chicken was never "expensive" when I was growing up. We just go out,
my Granddad and I and catch a fat hen. Granddad would wring its neck
while my Mom and Grandmother put the water to boil on the laundry
stove. We, the mighty hunters, would deliver the warm carcass to the ladies to pluck, clean, and singe the pinfeathers.

Growing food yourself makes it not expensive -- most of the time.

Not counting the "sweat equity". Bv)=

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

Title: No-Sweat Vinaigrette
Categories: Sauces
Yield: 1 serving

1 Just-about-empty jar of
- Dijon mustard
+=OR=+
2 ts Dijon mustard
3 tb Sherry vinegar
1/2 c Extra-virgin olive oil
1 ts Honey
1 cl Garlic; minced
Salt & fresh ground pepper

Open the lid to the mustard jar (or use a clean jar and
add the 2 tsp mustard to it) and add the vinegar, olive
oil, honey, garlic, 1/2 tsp salt, and a few grinds of
pepper. Screw on the top and shake vigorously to
combine. Season to taste with salt.

Use immediately, or store in the refrigerator for up to
1 week (bring to room temperature before using, as oil
tends to solidify when refrigerated).

RECIPE FROM: https://www.realsimple.com

Uncle Dirty Dave's Archives

MMMMM

... Auction House sign: Get something for nodding.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dale Shipp to Dave Drum <=-

Veal used to be a lot less expensive than it is today.
Chicken also used to be a lot more expensive

That is now -- I was talking about then (maybe three score
years ago).

I did some checking on historical food prices. In 1960 chicken was
cheaper than veal but in 1930 it was the other way around.

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

Title: Marrow Balls
Categories: Offal, Dumplings
Yield: 4 Servings

2 tb Marrow
4 tb Cracker crumbs
1 Egg
1 ts Parsley, chopped fine
3/4 ts Salt
1/8 ts Pepper
1/8 ts Nutmeg

Work marrow until creamy. Add other ingredients. Let stand several
hours if possible. Shape, and cook as Quenelles.

The Quenelles Recipe says: Shape any forcemeat mixture in small
balls or between two teaspoons onto a sheet of buttered paper.
Shake from paper into boiling salted water or stock. Cook ten
minutes. Serve as garnish to soup and other dishes, or drain and
serve as an entree with a sauce.

Recipe from: Fanny Farmer "The Boston Cooking-School Cook Book", 1946.

From: Langel

MMMMM

Cheers

Jim


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

On 09-15-21 23:28, Jim Weller <=-
spoke to Dale Shipp about Veal <=-

Veal used to be a lot less expensive than it is today.
Chicken also used to be a lot more expensive

That is now -- I was talking about then (maybe three score
years ago).

I did some checking on historical food prices. In 1960 chicken was
cheaper than veal but in 1930 it was the other way around.

I guess my mind compressed the time:-}} I did find this article which
sums it up:

You won't find a recipe for City Chicken in the poultry section of a
cookbook because, well, it isn't poultry. Known as a Depression Era
recipe, cubes of veal and pork are threaded onto a skewer in order to
create a faux drumstick. Seasoned and breaded, then fried or baked, this
was a popular and delicious way to "fake" a poultry dinner. But why
would you have to fake chicken? Prior to the 1940's, everyone wanted a
chicken on the dinner table, yet surprisingly it was very expensive,
even more so than pork and veal.
As Cynthia Graubart writes in Chicken -- A Savor the South Cookbook,
"Families with chickens in the yard were reluctant to kill their
egg-laying hens, though by the time those hens finished their usefulness
as layers, they were tough old birds, fit only for stew." Since chicken
farming had not yet become industrialized (thus making chicken readily available and cheap), cooks around the country saved their chickens for
a special meal. On the other hand, beef producers were butchering veal
in order to thin their herds, making veal more common and less expensive
than chicken. Today, veal is the more expensive cut of meat and chicken
is no longer reserved for Sunday dinner with the preacher.

Dale Shipp
fido_261_1466 (at) verizon (dot) net
(1:261/1466)



... Shipwrecked in Silver Spring, Maryland. 01:44:37, 17 Sep 2021
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Jim Weller <=-

common and less expensive than chicken. Today, veal is the more
expensive cut of meat and chicken is no longer reserved for Sunday
dinner with the preacher.

That's like how lobster used to be a poor man's food and now it can be prohibitively expensive. Funny how things like that happen.

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

Title: Beef Yakitori
Categories: Appetizers, Beef
Yield: 4 servings

1/2 c Soy Sauce
2 tb Lemon Juice
2 tb Sugar
1 Garlic Clove (Crushed)
1/2 ts Ginger (Ground)
2 tb Vegetable Oil
1 ts Sesame Seeds
1 lb Beef Sirloin (Fine Chopped)
2 Green Onions (Fine Chopped)

In a 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic,
ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six
inch bamboo skewers, pushing the skewer in and out as though sewing.
Place skewered meat in marinade, turn to coat all sides. Cover and
refriderate 4 hours; drain. Arrange on broiler pan and broil 5 to 8
inches from heating element. Broil 1.5 to 2 minutes; turn to broil 1
minute longer. Serve hot.

MMMMM

-- Sean

___ MultiMail/Linux v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

On 09-18-21 16:18, Sean Dennis <=-
spoke to Dale Shipp about Re: Veal <=-

common and less expensive than chicken. Today, veal is the more
expensive cut of meat and chicken is no longer reserved for Sunday
dinner with the preacher.

That's like how lobster used to be a poor man's food and now it can be prohibitively expensive. Funny how things like that happen.

And in recent history, you could mention chicken wings. They used to be essentially throw-away part of the chicken, but now are priced higher
than breasts or thighs.


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

Title: Lentil Salad With Feta Cheese
Categories: Salads
Yield: 4 Servings

-
1 1/4 c Dried lentils
3 tb Fresh lemon juice
1 1/2 tb Olive oil
1/2 ts Dried thyme
1/4 ts Salt
1/8 ts Coarsely ground pepper
1 Garlic clove -- crushed
1 1/2 c Quartered cherry tomatoes
1 c Diced cucumber
1/2 c Crumbled feta cheese -- (2
-ounces)
1/3 c Thinly sliced celery
-Romaine lettuce leaves --
-(optional)

Place lentils in a large saucepan; cover with water to 2 inches above
lentils, and bring to a boil. Cover, reduce heat, and simmer 20
minutes or until tender. Drain well, and set aside.

Combine lemon juice and next 5 ingredients (lemon juice through
garlic) in a medium bowl; stir with a wire whisk until blended. Add
lentils, tomatoes, cucumber, cheese, and celery to lemon juice
mixture; toss gently to coat. Yield: 4 servings (serving size: 1-1/2
cups).

Serving Ideas : Serve on lettuce-lined plates, if desired.

Recipe By : Cooking Light, April 1995, page 112

From: George Elting Date: 11-17-98
Recipes

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:26:44, 19 Sep 2021
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Sean Dennis <=-

common and less expensive than chicken. Today, veal is the more
expensive cut of meat and chicken is no longer reserved for Sunday
dinner with the preacher.

That's like how lobster used to be a poor man's food and now it can be prohibitively expensive. Funny how things like that happen.

And in recent history, you could mention chicken wings. They used to
be essentially throw-away part of the chicken, but now are priced
higher than breasts or thighs.

That and the push for white meat chicken have made my dark meat chicken
much more affordable. I scored a 10# bag of "leg quarters" for U$4.90
(49c lb) yesterday. They go into the slow cooker today to become

1 Shredded/pulled chicken for Chicken 'n noodles and/or Chicken soups
2 Schmaltz to fry potatoes/latkes/eggs/etc.
3 Chicken stock enhanced with skin (for body) and the usual herbs n'
spices.
4 Well softened bones for doggy treats.

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

Title: Dave's Freezer Chicken Soup
Categories: Five, Poultry, Vegetables, Pasta
Yield: 4 Quarts

1 lb Chicken bits from the pulled
- leg quarters or GFS bag
1 lb Bag frozen, mixed vegetables
- California blend or spring
- veg or your choice
4 tb GFS (Minors) Chicken base
2 tb Miso Paste
1/2 lb Linguine or spaghetti

Get out your five-quart crockpot and fill it half full
of water. Set the temperature control to high. Add the
chicken base and miso paste and stir until dissolved.

Add the chicken bits and vegetables, stirring to mix.

Add hot water to bring level to about an inch from the
top of the pot. Cover and let it cook for an hour.
Remove the cover and add the pasta (I use pan length
pasta I get from Hy-Vee), stirring to submerge.

If you like pepper - get out the pepper mill and grind
away until your wrists get tired or you think you have
enough. You won't need added salt as the chicken base
and miso are plenty salty.

Soup is ready when the noodles are done.

Makes four or more quarts

Uncle Dirty Dave's Kitchen

MMMMM

... For best taste fish & chips have to be eaten out of old newspapers.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Dave Drum wrote to Dale Shipp <=-

That and the push for white meat chicken have made my dark meat chicken much more affordable. I scored a 10# bag of "leg quarters" for U$4.90
(49c lb) yesterday.

Out of seven people in my family growing up, I was and still am the only one who likes dark meat so whenever Thanksgiving comes around, I get to stuff myself silly on all the dark meat I can eat. I do find dark meat chicken occasionally but it is much harder to find around here where I shop.
There's no local butchers anymore unless I go out to Greeneville or
Kingsport and both are a 40 minute drive west or north respectively.

Interesting fact about this recipe: I have a relative of the same name but I don't think this is her recipe.

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

Title: Country Casserole
Categories: Casseroles, Poultry
Yield: 6 Servings

3 lb Chicken
5 tb All-purpose flour
1/2 c Margarine
1 c Onions -- chopped
1 c Celery
1/4 c Green bell peppers -- diced
1/2 ts Salt
Black pepper
2 c Chicken broth
Topping: ---
1 c All-purpose flour
1/2 c Cornmeal
1 tb Baking powder
2 ts Sugar
1/2 ts Salt
1/4 ts Ground sage
1/4 ts Ground thyme
1/8 ts Black pepper
1 tb Vegetable shortening
3 lg Eggs -- beaten
3/4 c Milk
1/4 c Black olives -- chopped
1/2 c Cheddar cheese -- shredded

* Instead of chicken broth you can use bouillon cubes dissolved in
boiling water. Try to use low salt broth.

1. Cut fryer into serving-sized pieces. Dust lightly with 1/4 cup
flour. Use a 3-quart casserole for this dish. Place 1/4 cup melted
margarine in casserole and add cut-up chicken. Roll chicken to coat
with the margarine. Bake at 350 degrees for 30 minutes. 2. Saute
onion, celery and green peppers in 1/4 cup margarine until tender and
onion is translucent and limp. Blend in 1 tablespoon flour, salt and
pepper to taste. Place this mixture around chicken. Spoon topping
over chicken. Have chicken broth boiling and pour over the topping
slowly. Bake for 40-45 minutes or until golden brown. Sprinkle
shredded cheese over topping for last 5 minutes of cooking time if
desired.

TOPPING: Combine flour, cornmeal, baking powder, sugar, salt, sage,
thyme and pepper in a mixing bowl. Cut in 1 tablespoon shortening.
Add slightly beaten eggs and milk; blend well. Stir in sliced olives.

Recipe By : Jo Anne Merrill

From: Date:

File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

MMMMM

-- Sean

___ MultiMail/Linux v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

Sean Dennis wrote to Dave Drum <=-

That and the push for white meat chicken have made my dark meat chicken much more affordable. I scored a 10# bag of "leg quarters" for U$4.90
(49c lb) yesterday.

Out of seven people in my family growing up, I was and still am the
only one who likes dark meat so whenever Thanksgiving comes around, I
get to stuff myself silly on all the dark meat I can eat. I do find
dark meat chicken occasionally but it is much harder to find around
here where I shop. There's no local butchers anymore unless I go out to Greeneville or Kingsport and both are a 40 minute drive west or north respectively.

Watch the grocery ad flyers - regular stupormarkups often put leg quarters
on sale in 10# frozen bags .... generally 79c/lb or less. The problem
for single guys like us is storage of getting them cooked and stashed
or used up before they spoil.

Interesting fact about this recipe: I have a relative of the same name
but I don't think this is her recipe.

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

Title: Country Casserole
Categories: Casseroles, Poultry
Yield: 6 Servings

Recipe By : Jo Anne Merrill

Jo Anne was a big presence in this echo before I started in here. Dale
Shipp can probably expand on that since he's been here longer than any
one else. Bv)=

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

Title: Slow Cooker Chipotle-Honey Chicken Tacos
Categories: Poultry, Vegetables, Beans, Herbs, Breads
Yield: 4 Servings

1 1/2 lb Boned, skinned chicken
- thighs
3 tb Honey
1 ts Onion powder
1 ts Garlic powder
1/2 ts Ground cumin
1 ts Kosher salt
4 Chipotles in adobo; fine
- chopped
+=PLUS=+
2 tb Adobo sauce
15 oz Can black beans; rinsed,
- drained
Juice of 1 lime
Warmed tortillas; for
- serving
Pickled onion; for serving
Sliced or cubed avocado; for
- serving

Combine the chicken, honey, onion and garlic powders,
cumin, salt and chipotle chiles and adobo sauce in a 5
to 8 quart slow cooker. Stir well. Cook for at least 3
hours and up to 5 hours on low. If it’s more convenient,
you can let the slow cooker switch to warm after 5
hours. The dish will hold on warm for about another 3
hours before the chicken starts to become quite dry.

Using two forks, coarsely shred the chicken in the
sauce. Stir in the black beans and lime juice. Cover and
let the beans warm through, about 5 minutes. Taste and
add more salt or lime juice if necessary. Serve in
tortillas with pickled onion and avocado.

* TIP: To make quick-pickled onions, thinly slice a red
onion and put the slices in a bowl or container. Bring
about 1 1/2 cups cider or white vinegar to a boil, and
add about 3 heaping spoonfuls of sugar and a big pinch
of salt to dissolve. You can also add a pinch of
red-pepper flakes, a bay leaf or some dried oregano, if
you like. Pour the hot vinegar over the onions and let
them cool. They’re ready to use right away, and can be
stored in the refrigerator for 2 weeks.

by Sarah DiGregorio

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Champagne is for weddings, graduations or if you're thirsty.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Sean Dennis to Dale Shipp <=-

veal / chicken

That's like how lobster used to be a poor man's food and now it
can be prohibitively expensive.

The same is true about oysters, salmon, brisket and soup bones.

Oysters were once free to any poor person who could walk to the
beach with a bucket, before industrial pollution wiped out whole
populations.

Atlantic salmon were once abundant but then over-fished and now
endangered. Also pollution and warming waters didn't help them
either.

Brisket is tough and stringy but then Texas BBQ became known and
loved elsewhere. (Also New York pastrami and Montreal smoked meat
went universal as well.)

Soup bones were re-invented as marrow bones.

More Asian noodles and peanut sauce ...

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

Title: Vietnamese Summer Rolls
Categories: Vietnamese, Noodles, Chilies, Shrimp, Nuts
Yield: 1 Servings

2 oz rice vermicelli (bun)
8 x (6 to 8 inches rice paper
rounds (banh -trang)
8 lg Boston or bibb lettuce
-leaves, cut in half
8 lg Shrimp, peeled, deveined,
-blanched for 1 minute,
-drained, cut in half
-lengthwise
1/2 c Coarsely shredded carrot
1 c Fresh mung bean sprouts
16 lg Mint leaves, washed, dried
1/2 c Fresh coriander leaves
SPICY PEANUT SAUCE:
1 tb Vegetable oil
2 Garlic cloves, minced
1/4 ts Hot chili paste or
-red pepper flakes
1 tb Tomato paste
3 tb Creamy peanut butter
3 tb Hoisin sauce
1/2 ts Sugar
3/4 c Water
2 tb Chopped roasted peanuts

Soak the rice vermicelli in warm water to cover for 15 to 20
minutes and drain. In a large pot of boiling water cook the
noodles for 2 minutes or until al dente, stirring to separate the
strands. Drain, rinse with cold water and shake dry in a colander.

Fill a small shallow dish with warm water. Immerse one sheet of
rice paper in the water and let stand until pliable, about 45
seconds. Transfer rice paper to paper towels to drain. Transfer
drained rice paper to a work surface. Lay one piece of lettuce
over the bottom third of the rice paper. Arrange 1 tablespoon of
the rice noodles, 1 tablespoon of the shredded carrot, some bean
sprouts and 2 mint leaves, end to end, on the lettuce leaf. Roll
up the paper halfway into a cylinder and fold both sides of the
paper over the filling. Lay 2 shrimp halves, cut side down and end
to end, along the crease. Place several coriander leaves along
side the shrimp. Continue to roll the rice paper into a cylinder,
pressing the edge against the cylinder to seal. Place the roll,
seam side down, on a plate and cover with a damp towel. Make more
summer rolls in same manner with remaining ingredients. The
prepared rolls will keep, covered with a damp towel or plastic
wrap, for up to 3 hours.

In a small saucepan heat oil over moderately high heat and cook
the garlic and chili paste for 1 minutes. Add the tomato paste,
peanut butter, hoisin sauce, sugar and water, whisking until
smooth. Simmer for 2 minutes or until heated through. If necessary
add additional water to thin sauce to desired consistency. Pour
sauce into dipping bowl and sprinkle with chopped peanuts. Serve
summer rolls with dipping sauce.

Yield: 8 summer rolls, 4 servings
Recipe by: Cooking Live Show
Posted by: Angele Freeman

MMMMM


Cheers

Jim


... I can order takeaway fluently in several Asian languages.

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

On 09-20-21 04:56, Dave Drum <=-
spoke to Sean Dennis about Veal <=-

Interesting fact about this recipe: I have a relative of the same name
but I don't think this is her recipe.

Recipe By : Jo Anne Merrill

Jo Anne was a big presence in this echo before I started in here. Dale Shipp can probably expand on that since he's been here longer than any
one else. Bv)=

I only started collecting data in 1995 and I have no record of "jo anne"
or "merrill" posting in Cooking since then. Either she quit before then
or she was on one of the other popular cooking echos.


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

Title: Lentil Pate
Categories: Low fat, Dip, Spread, Posted
Yield: 4 Servings

3/4 c Dried lentils
3 c Water
1 Very large onion, peeled,
Quartered, and sliced (2
Cups)
2 Hard-boiled egg whites
1/2 ts Salt
1/4 ts Freshly ground black pepper,
To taste

This is a recipe that I adapted from Jane Brody's Good Food Gourmet.
I like it and my husband LOVES it.

In a small saucepan, cook the lentils in the water for 35 minutes, or
until they are soft. Drain the lentils and reserve them.

While the lentils are cooking, heat a couple of tablespoons of water
in a skillet, add the onion, browning VERY slowly. (The secret of
this dish's success is to caramelize the onions by a long, gradual
browning. *Do this step while the lentils cook.*) You may wish to
add a tablespoon of water if the pan becomes too dry. Also, while
the lentils are cooking, I zap the egg whites in a pyrex cup in the
microwave (to "hard-boil" them). I have not tried this recipe
without the egg whites yet, so I apologize to the vegans on the list!

In the food processor, process the onions until fine, add the egg
whites, process, then add the lentils and process until a pate-like
constistency is reached. (In Jane Brody's recipe, she says - instead
~ to put all the ingredients in a wooden bowl and chop by hand. I
have already worn out my patience sitting in the kitchen caramelizing
the onions....) Date: Mon, 11 Oct 93 08:28:45 PDT
From: Zite Hutton <hutton@henson.cc.wwu.edu>
Yield: 2 cups

Converted to MM format by Dale & Gail Shipp, Columbia Md.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:42:06, 21 Sep 2021
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

Interesting fact about this recipe: I have a relative of the same name
but I don't think this is her recipe.

Recipe By : Jo Anne Merrill

Jo Anne was a big presence in this echo before I started in here. Dale Shipp can probably expand on that since he's been here longer than any
one else. Bv)=

I only started collecting data in 1995 and I have no record of "jo
anne" or "merrill" posting in Cooking since then. Either she quit
before then or she was on one of the other popular cooking echos.

I don't remember seeing her post in Recipes or Home Cooking. But I sure
have seen a lot of recipes with her "cut line" on them.

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

Title: Lo-Fat Healthy Chilli In Crockpot
Categories: Crockpot, Beef, Chilies
Yield: 4 Servings

1 lb Beef chuck; trimmed, 1/2"
- cubes
6 oz Tomato paste
1 c Chopped onions
2 lg Bell peppers; diced
2 cl Garlic; minced
1 tb Chilli spice
1 ts Ground cumin
1/2 ts Dried oregano; crushed

1. Trim the beef of all visible fat. Cut into 1/2" cubes.

2. Place meat in crockpot and stir in tomato paste to coat
meat. Add the remaining ingredients and stir to blend.
DO NOT add any additional liquid.

3. Cover and cook for 12 hours on LOW heat.

When done, you can skim the fat from surface and discard.

Recipe by: Jo Anne Merrill

NOTE: If you are silly enough actually to make this recipe
I predict that you will be reaching for the salt shaker as
a first move. And the hot pepper sauce next. And then make
a solemn vow never to make it again. - UDD

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Brother!" said Pooh when he saw the bear-paw in the Chinese store

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

On 09-21-21 10:17, Dave Drum <=-
spoke to Dale Shipp about Veal <=-

Dale Shipp wrote to Dave Drum <=-

Interesting fact about this recipe: I have a relative of the same name
but I don't think this is her recipe.

Recipe By : Jo Anne Merrill

Jo Anne was a big presence in this echo before I started in here. Dale Shipp can probably expand on that since he's been here longer than any
one else. Bv)=

I only started collecting data in 1995 and I have no record of "jo
anne" or "merrill" posting in Cooking since then. Either she quit
before then or she was on one of the other popular cooking echos.

I don't remember seeing her post in Recipes or Home Cooking. But I
sure have seen a lot of recipes with her "cut line" on them.

I did a bit of research in my data base. After looking at three of my
major files, I concluded that none of the 100+ recipes with her name on
them were posted by her in any cooking echo I monitored. Although they
all had "recipe by: Jo Anne Merrill" in the credits, they had been
posted by someone else. There were a few such that also added the
information "Prodigy (ECGJ65B)".

I think that this recipe looks decent, but the description / cooking
method part looks like it was written by someone for whom English is not
a primary language.
BUT -- I think that those who would want to try this can figure it out.

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

Title: Onion Bhajiyas / Onion Fritters
Categories: Vegetable, Appetizer, Indian
Yield: 6 servings

1 1/2 c Besan (lentil or chick-pea
-flour)
1 ts Salt or to taste
1 pn Baking soda
1 tb Ground rice
2 ts Ground cumin
2 ts Ground coriander
1/2 ts To 1 tsp chili powder
1 To 2 fresh green chi
-peppers, finely cho
-seeded
2 lg Onions, sliced into
-rings and separated
Scant cup water
Oil for deep frying

Sieve the besan and add salt, baking soda, ground rice, cumin, coriand
chili powder and green chili peppers; mix well. Now add the onions an
mix thoroughly. Gradually add water and keep mixing until a soft thic
batter is formed and the onions are thoroughly coated with this batter
Heat the oil over medium heat ( must be 300 to 350 F.) To test this, t
a tiny amount of the batter, about the size of a pea and drop it into
oil. If it floats up to the surface immediately but without turning
brown, the oil is at the correct temp.

Put in as main small amount (about half a tb.) of the onion/batter mix
as the pan will hold in a single layer. Don't fry too many fritters a
this will result in the outsides overcooking while the insides remain
Reduce the heat to low as the fritters need to be fried over a gentle
to ensure that the batter at the center stays soft, while the outside
turns golden brown and crisp. This sould take about 12 to 12 mintues
each batch. Drain fritters on paper towels. These are suitable for
freezing.

Recipe from "The Complete Indian Cookbook"

Date: 05-23 From: Tanana Reynolds

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:06:33, 22 Sep 2021
___ Blue Wave/DOS v2.30

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