-=> On 03-16-21  21:33,  Jim Weller <=-
 -=> spoke to Dale Shipp about Low-fat sharp cheddar <=-

 DS> a few obvious changes, e.g. out with the low-fat ingredients
 DS> Title: Potato Skins with Cheese and Bacon
 DS> 3/4 c  (3 oz)Low-fat sharp cheddar cheese

 JW> There's no such thing in my part of the world. The federal National
 JW> Dairy Code dictates that Cheddar cheese shall have a minimum BF% of
 JW> 31% and a maximum moisture content of 39%.

Good for you guys.

 JW> With all this global warming isn't more daylight a bad thing?

Actually, there isn't more daylight -- we just move it around on the
clock.  OTOH, dairy farmers end up sticking to the old time clock
because the cows won't change!


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Szechwan Chicken, Adapted From Wei-Chuan
 Categories: Chicken, Chinese
      Yield: 6 Servings
 
      3 tb Soy sauce
    1/2 ts Salt; optional
      1 tb Sugar; or less
      4 ts Rice vinegar; or
      1 tb White
      2 ts Cornstarch
      3 tb Water
  1 1/2 lb Boneless dark meat chicken
      1 tb Soy sauce
      1    Egg white; beaten
      2 tb Cornstarch
      2 md Green peppers
      8    Fresh red Cayenne peppers;
           Substitute dried
      2 c  Oil
    1/2 c  Peanuts, raw or oil-roasted
      3 tb Minced garlic
      1 tb Rice wine; or sherry
      2 ts Sesame oil
 
  Mix the first 6 ingredients to make a sauce base. Set aside.
  
  Cube the chicken in 1/2" cubes. Marinate it in a mixture of
  soy, egg white, and cornstarch for at least 30 min.
  
  Trim and seed the green peppers and the Cayennes if fresh. Cut
  them into 1/2" pieces; if the peppers are dried, leave them whole.
  
  Heat the oil in a large kettle to 300F. Add the chicken (and peanuts
  if used) and fry, stirring constantly, for 30 sec. Remove all the
  solids with a slotted spoon and set aside.
  
  Pour off all but 3 T of oil from the kettle. The oil might be
  reusable. Add the garlic and stir-fry until fragrant. Add all
  the peppers and stir-fry for 30 sec. Add the rice wine and the
  chicken (and the peanuts if you are using them). Stir once.
  Add the sauce base mixture. Toss once. Sprinkle with sesame
  oil and toss once. Serve.
  
  From: Michael Loo                     Date: 03-08-97
  Fido-National Cooking Echo
 
MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:42:25, 18 Mar 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01