-=> Quoting Michael Loo to Jim Weller <=-

 ML> the balloon phenomenon, which seems to be calculated to
 ML> maximize anxiety, as it puts the consumer in the dual position
 ML> of praying for an expansionary market while guaranteeing
 ML> him/herself to be thrown on the mercy of lenders once again at
 ML> the end of the term.

OTOH banks love mortgages as they are safer than car loans or
credit card debt so they tend to be very competitive on rates and
generally want to retain business on the fifth anniversary, and even
more so on subsequent five year anniversaries as equity grows and
risk declines. And the borrower generally gets lower rates on five
year terms than 25 or 30 year terms most of the time. (1979 to 1983
was an exception when the inflationary forces resulting from the
1974 arab oil embargo came to a head and really jacked up rates.)

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

      Title: Shrimp in Sweet And Sour Cherry Sauce
 Categories: Shrimp, Chinese, Fruit, Sauces, Rice
      Yield: 8 Servings

      2 lb Shrimp, cooked
      4 c  Rice, cooked
    SWEET AND SOUR SAUCE:
  1 1/2 lb Red tart or dark sweet
    Cherries, pitted
  2 1/4 c  Cherry juice & water
    1/3 c  Vinegar
      3 ts Ground ginger
    3/4 ts Salt
      3 tb Cornstarch
      3 tb Sugar, if using
    sweet cherries or
    1/3 c  Sugar, if using tart
  1 1/2 c  Green pepper, cut in strips
      1 cn Water chestnuts

  Drain canned cherries.  Add cherry juice and water and blend well
  with rest of the sauce ingredients.  Cook, stirring constantly,
  until sauce thickens. Add green pepper and cook a few minutes,
  then add water chestnuts, cherries and cooked shrimp. Heat until
  warm. Serve over steamed rice.

  Source not noted.

  I'd use more vinegar, less sugar myself - JW

MMMMM


Cheers

Jim


... Love is addicting, let's either outlaw it, or tax it!

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