-=> Quoting Michael Loo to Ruth Haffly <=-
 
 ML> Then there was the time when I was one of the less decrepit
 ML> guys in the front cabin on the plane, and I was enjoying lots
 ML> of attention from the flight attendants, but all of a sudden
 ML> that stopped, and I found out on my way to the restroom that
 ML> some big guy had monopolized their fancy, showing off his Super
 ML> Bowl rings. I had and have no idea who he was.

Another jocks vs musicians tale... back in the 70's at a popular NYC
bar a couple of musicians were chatting up two gorgeous models over
drinks when a handsome athlete sat down at the next table and turned
on the charm. Within minutes both girls left with him. The jock was
Broadway Joe Namath and the two musicians who lost out were a couple
of guys named Mick Jagger and Keith Richards.

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

      Title: Chicken And Almond Rissoles with Stir-Fried Vegetables
 Categories: Chicken, Groundmeat, Nuts
      Yield: 2 Servings

           RISSOLES:
      4 oz Peeled potatoes; boiled
      3 oz Carrots
      1 c  Cooked chicken, minced
      1    Garlic clove, crushed
    1/2 ts Dried tarragon or thyme
      1    Egg yolk
    1/4 c  Slivered almonds; chopped
           Salt and Pepper
           STIR-FRIED VEGETABLES:
      1    Celery stalk
      2    Scallions, trimmed
      1 ts Oil
      8    Baby corn cobs
     10    Snow peas
      2 ts Balsamic vinegar
           Salt and Pepper

  Cooked potatoes and cooked chicken are combined to make tasty
  rissoles rolled in chopped almonds. Serve with stir-fried
  vegetables

  Coarsely grate the boiled potatoes and raw carrots into a bowl.
  Finely chop or grind the chicken. Add to the vegetables with the
  garlic, tarragon or thyme, salt and pepper.

  Add the egg yolk or beaten egg to bind the ingredients together.
  Divide the mixture in half and shape into two large ovals.

  Roll each rissole in the chopped almonds until evenly coated.

  Place the rissoles in a greased baking dish. Bake in a preheated
  oven, 400 F, about 20 minutes, or until lightly browned.
  Alternatively, heat a little in a skillet and fry the rissoles
  until browned all over and cooked through.

  While the rissoles bake, prepare the stir-fried vegetables. Cut
  the celery and scallions into thin diagonal slices. Heat the oil
  in a skillet. Add the vegetables and stir-fry over high heat 1 to
  2 minutes. Add the corn cobs and snow peas and cook 2 minutes
  longer. Finally. stir in the balsamic vinegar and season with salt
  and pepper to taste.

  Spoon the stir-fried vegetables onto the serving plate and serve
  the rissoles beside then. Serve at once.

  Recipe By: My Family Favorites
  Formatted by Iara 8/98

MMMMM
  

Cheers

Jim


... Last year was 2020 days long.

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