-=> Quoting Ruth Haffly to Jim Weller <=-

 RH> American Legion [and] VFW [and] Marine Corps League,

We only have one organization, the Royal Canadian Legion
which is open to all servicemen and RCMP, active and retired, not
just war vets. But then we have been in far fewer wars. None between
Korea and Afghanistan, not unless you count the ongoing Danish
whisky war on Hans Island between Ellesmere Island and Greenland.
Every other year we plant our flag on the island and leave behind
a bottle of Canadian rye whisky, take down their flag, steal their
bottle of Akvavit and drink it. But they keep sneaking back to
retaliate! There have been no casualties yet.

 RH> By law, USA had a complete prohibition. By actual practice, the
 RH> manufacture and consumption of liquor was a major (bootleg)
 RH> industry.

Yeah, prohibition never works; it just creates wealthy and
powerful gangsters.

Next theme: oranges in meat dishes ...

I'm killing the cross Canada region food series as it appears
nobody cares.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Helene Siegel's Orange-Scented Beef
 Categories: Chinese, Beef, Marinades, Fruit, Wine
      Yield: 4 servings
 
      1    Flank steak
           MARINADE:
      1 tb Soy sauce
      2 ts Dry sherry
      1 tb Peanut oil
    1/2 ts Sugar
      1 tb Cornstarch
      2    Pieces dried orange peel or
      1 tb Grated orange zest
      2 ts Minced fresh ginger
           SAUCE:
      2 tb Fresh orange juice
      1 tb Soy sauce
      1 ts Rice wine vinegar
      2 ts Sugar
      3 tb Peanut oil
 
  Cut the flank steak in half along the grain. Then thinly slice
  across the grain. Transfer to a mixing bowl. Toss with the
  marinade ingredients. Soak the 2 pieces of dried orange peel in
  hot tap water for 15 minutes to soften. Then mince, measure out 1
  tablespoon, and reserve with the minced ginger. Combine the sauce
  ingredients in a small bowl and place near the stove.

  Place the wok over high heat.  Swirl in 2 tablespoons of the oil.
  Stir-fry the beef until it just loses its red color, about a
  minute. Spoon the beef into a strainer and place on a bowl to
  drain. Return the wok to high heat.
  
  Add the remaining 1 tablespoon of oil. Briefly stir-fry the ginger
  and orange peel, about 10 seconds. Then return the beef to the wok
  along with the sauce. Stir and toss 30 seconds just to combine,
  and serve.
  
  Recipe by: Chinese Cooking for Beginners, by Helene Siegel
 
MMMMM


Cheers

Jim


... I just burned 2000 calories; I fell asleep with brownies in the oven.

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