-=> Quoting Denis Mosko to Jim Weller <=-

 DM>> Wow, Jim. He has ~Russian ancestry.
 
 JW> Yeah, the little sprout will be part Russian, so his mom will make sure
 JW> he gets to enjoy Christmas twice every year.

 DM> Yes, Jim.
 DM> December 24 and January 7?

Dec. 25 actually, on the Gregorian calendar. Dec. 24  is still an
important day being Christmas Eve. In Canada Dec. 26 is also a
holiday called "Boxing" Day. In the old days kitchen servants had to
work on Christmas but they were given the next day off while the
rich people ate leftovers and didn't need cooks. It was also a day
when the rich would hand out gift boxes to servants, tradespeople
and shopkeepers. Today it's just an extra holiday to enjoy with
family with time off work.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quail Egg Shu Mai
 Categories: Chinese, Pork, Shellfish, Appetizers, Shrimp
      Yield: 30 servings
 
      5 oz Pork loin, lean
      3 oz Raw shelled shrimp
      1 oz Pork fat
    1/2    Bamboo shoot or
    1/2    small can
    1/2    Egg white
    1/2 ts Salt
    1/4 ts MSG
    1/4 ts Sugar
    1/4 ts Black pepper, ground
    1/2 ts Sesame oil
    1/2 ts Rice wine
      2 ts Cornstarch
     30    Quail eggs, hard-boiled
     30    Wonton skins, trimmed to
           Circles
 
  Dice pork, pork fat, shrimp, and bamboo shoot. Add next 8
  ingredients and mix well. Put a quail egg and then a portion
  (maybe 1/3 oz) in the center of each wrapper and crimp up so that
  the filling is completely covered by dough. Invert each finished
  dumpling on a steamer rack. When all are ready, steam for 5 min.
  Serve.
  
  Adapted from Chinese Snacks, Wei-Chuan Cooking Book

  From: Michael Loo Date: 25 Nov 96 National Cooking Echo Ä
 
MMMMM
 



Cheers

Jim


... I'm OK using other people's national holidays to justify my drinking.

___ Blue Wave/QWK v2.20