-=> JIM WELLER wrote to DAVE DRUM <=-

 DS> Have you had smoked cheese?  We got hooked on it.

 DD> Not to my knowledge. I see it in the stores once in a while - mostly
 DD> provelone or mozzarella. At roughly twice the price of regular cheese.
 DD> And my "cheap" gene takes command.

 JW> Too bad. Smoked cheese is wonderful stuff.

 JW> You can easily make your own in a grill on a cool day with one
 JW> burner on low, wood chips or sawdust, a bowl of ice on the other
 JW> side of the grill and the cheese on the rack above the ice.

 DS>       Title: Crab Rangoons, My Way {ML}
 DS>   NOTE: This isn't an authentic Chinese recipe, but it's pretty common
 DS>   these days, and as you say, they are way tasty.

 DD> OF course it ain't Chinese. Rangoon is the capital of Burma/Myanmar.

 JW> It ain't Burmese either. They don't have cream cheese in either of
 JW> those countries except maybe recently in the "ethnic" aisle of their
 JW> fanciest supermarkets in their major cities. Trader Vic invented it
 JW> for his Tiki bar.

Victor Bergeron is guilty of a lot of abberations beyond the Mai Tai and
other umbrella drinks.

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

      Title: Trader Vic's Chicken Almond
 Categories: Poultry, Nuts, Greens, Vegetables, Sauces
      Yield: 8 servings

      2 c  Fine sliced raw chicken
    1/4 c  Oil
      2 c  Diced bamboo shoots; drained
      2 c  Diced celery
      1 c  Diced bok choyor Romaine 
           - lettuce
  1 1/3 c  Water chestnuts; drained,
           - sliced
    1/2 c  Blanched almonds
      2 tb Soy sauce
      2 ts Salt; to taste
      3 c  Chicken broth
    1/4 c  Cornstarch
    1/2 c  Cold water

  Fry chicken in oil in a preheated heavy large pan. Add
  remaining ingredients except cornstarch and water. Mix
  thoroughly. Cover and steam 5 minutes.

  Blend cornstarch and water, add to chicken and cook,
  stirring constantly until mixture thickens. Salt to
  taste. 

  Garnish with extra almonds. Serve at once with Chinese
  Fried Rice.

  Makes about 8 servings.

  NOTE: High heat and quick stirring are essential. Avoid
  overcooking.

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

  Uncle Dirty Dave's Archives

MMMMM

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