-=> Quoting Dave Drum to Jim Weller <=-


  Subj: soup from leftovers

 DD> it's unrepeatable

 JW> That's when you takes notes, give it a name and bung it into MM.

 DD> What's the point here?

So you can repeat it!

 DD> I already have more recipes than I can ever cook.

But not all of them are as good as your own creations; and not all
of them are worth trying.

 DD> Never mucked about with chard or kale much.

If you like beet greens you will certainly like chard which is a
very close reactive. Young, small kale leaves are tasty and so
tender they don't need more cooking than spinach. Large, mature ones
are coarse, fibrous and need longer cooking but are no worse than
the very closely related collard. Collards aren't popular in
Canada. I have only seen them in a store (it was a specialty fruit
and vegetable store in Edmonton) once and so have only cooked and
eaten them once. I don't miss them at all!  
  
 DD> F. W. Woolworth Company

I am familiar with them as they came to Canada a long time ago. I
remember being in one in the town nearest to my little village when
I was maybe 5 or so,

In fact Walmart got into Canada by buying Woolco Canada from
Woolworth's Canada in 1994. Woolco had lunch counters in every store
and Walmart didn't want to operate them so they entered into an
arrangement here with McDonald's nationwide. That's why we have two
McDonald's in Yellowknife despite being small enough to only really
need one.

DD> S. S. Kresge Company / Kmart Corporation

Yeah, They were big in Canada once as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Vegetables (Woolworth)
 Categories: Asian, Vegetables, Chilies
      Yield: 4 Servings
 
    200 g  Chinese cabbage; chopped
    200 g  Broccoli; cut into florets
    150 g  Leeks; sliced
    150 g  Green beans; sliced
      4    Spring onions; sliced
      2 tb Vegetable oil
      1 ts Sesame oil
      2 ts Garlic; freshly crushed
      1 tb Ginger; freshly chopped
    1/2 c  Vegetable or chicken stock
      2 tb Soy sauce
    1/2 ts Chilli sauce
      2 ts Cornflour; mixed with water
           -to form a paste
 
  Heat oil in wok or deep frypan. Add garlic and ginger, cook for a
  few seconds then add the vegetables and cook, stirring, for 2
  minutes.
  
  Add the stock, soy sauce and chilli sauce. Cover and cook for 4 to
  5 minutes.
  
  Move vegetables to one side and add cornflour paste. Stir until it
  thickens. Mix vegetables in the sauce and serve.
  
  From Woolworths supermarket promotional brochure "Oriental On Your
  Table", May 1999

  From: Greg Mayman
 
MMMMM

Cheers

Jim


... Do not go near any fruit with a label that says "patent pending"

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