-=> Quoting Dale Shipp to Jim Weller <=-

 DS> Lakeland Florida / BBQ / went into the business of just making
 DS> the BBQ sauce / sold his recipe and rights / to a national chain
 DS> they had changed the recipe / sales dropped off and they then
 DS> dropped the sauce from their production line.  To me that
 DS> sounds a lot like "buy out your competition and then bury
 DS> them".

That happens all too often. The marketing people trade on the
brand's reputation while debasing the formula to lower the unit price
but end up destroying the product and its popularity in short order.
Miss Vicky's potato chips is a recent Canadian example. And then
there's a regional brand called Madame D's seasoning mixes. She was
a restaurant owner in Fort smith in the NWT who served the Queen of
England dinner when she made official visits to Canada's North.
(Fort Smith, not Yellowknife, was the capital city prior to 1967.)
She made and sold three blends of seasoned salts: one for beef and
caribou, one for wild poultry and one just for fish. When she
retired she sold her recipes to a company that made one all purpose
meat seasoning that tasted nothing like any of hers (she had hand
gathered local plants, both wild and from her garden, for part of
her ingredient list) and the name disappeared in about a year.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Midweek Tofu Stir-Fry with Orange Ginger Sauce
 Categories: Vegetarian, Chinese, Tofu, Sauces, Fruit
      Yield: 4 Servings
 
      1 c  Uncooked long-grain rice
    1/2 c  Orange juice
    1/4 c  Soy sauce
      2 ts Bottled minced ginger
      2 ts Bottled minced garlic
     12 oz pk Extra-firm tofu
      1 tb Peanut oil
      1 lg Onion; sliced
     10    Peeled baby carrots
      1 md Red bell pepper; in strips
      8 oz Bag frozen snow peas
 
  Bring 2 cups of water to a boil in a 2-quart saucepan.  When the
  water boils, add the rice, cover the pan, reduce the heat to low
  and cook 17 minutes.
  
  Make a marinade by pouring the orange juice, soy sauce, ginger and
  garlic into a 2-cup measure. Whisk well to combine. Drain the
  tofu, cut it into bite-size cubes and place it in a 1-quart or
  larger bowl. Pour the marinade over the tofu. Set aside.
  
  Heat the oil on medium in an extra-deep, nonstick skillet.  Peel
  the onion and cut it in half. Cut each half into crescent-shaped
  slices, adding them to the skillet as you cut. Stir from time to
  time. Cut the carrots at a 45-degree angle into quill-shaped
  slices about 1/4-inch thick. Add them to the skillet and raise the
  heat to medium-high.
  
  Rinse and seed the bell pepper.  Cut it into 1/4-inch-wide strips.
  Add them to the pan. Stir and cook 2 minutes or until the onions
  are soft. Add the snow peas. Stir and toss until they are hot,
  about 2 minutes. Add the tofu and the marinade to the skillet.
  Stir gently to mix well and to heat the tofu through. (Do not
  over-mix or the tofu will begin to fall apart.) Remove from the
  heat. Serve at once over hot rice. Pass additional soy sauce at
  the table, if desired.
  
  Recipe by: Minneapolis Star and Tribune, 9/99
  
  From: Aml
 
MMMMM

Cheers

Jim


... I saw a guy at work dip take-out sushi in ranch; I called H.R. on him

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