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

 JW> I don't see KFP products here locally as our Jewish population is so
 JW> small that they are not catered to by stores. Maybe 30 altogether,
 JW> none of them observant.

I have that many Jewish friends/acquaintances. Only one of them is very
observant. My good friend and chilli cooking buddy, Les, married (at 84)
a younger woman (she's in her late 60s - I think) who keeps a Kosher
kitchen complete with two sets of dishes and pots, etc. They bought a
new house and he's had to replace the ice box, the stove, and next the
dishwasher is getting replaced with one that has two compartments in it.
One for meat stuff and the other for dairy. Sheesh.

I found homes for the the reefer and the stove. The dishwasher my wind 
up at ReStore - where Les is a volunteer and sits on the board of 
irectors.

Les, on the other hand, is pretty relaxed about his religion. He waited
until he was in his 70s to do his Bar Mitzvah. And his idea of keeping
Kosher is - don't serve the Rabbi pork.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot Spicy Chicken (Barbara Wasser's Kosher Kitchen)
 Categories: Oriental, Poultry, Chilies, Vegetables, Wine
      Yield: 2 Servings
 
     12 oz Boned, skinned chicken
      1    Hot chile; chopped
      3    Scallions; sliced 1"
      1    (1/2") pc fresh ginger root;
           - chopped
      3 cl Garlic; chopped
      1 tb Sherry
      2 tb Soy sauce
      1 lg Red bell pepper; cored,
           - sliced
      1 tb Oil
 
  Clean and trim chicken of all visible fat, slice. In a
  large frying pan, saute ginger, garlic, scallions and
  peppers until translucent. Add chicken and continue stir
  frying for a couple of minutes.
  
  Add sherry and 3 tablespoons water. Cover and cook for 5
  to 10 minutes, stirring occasionally. Add the soy sauce
  and cook covered another 5 to 10 minutes. Serve with rice.
  
  For a greater amount of sauce to pour over the rice, use
  more ginger, more garlic, and double the amount of liquid,
  sherry, water, and soy sauce. Additional hot pepper to
  taste may also be added.
  
  Serves 2
  
  I have a wonderful little cook book produced by John Teng
  who operated a little neighborhood Chinese Restaurant in
  Waltham, MA in the 70's and early 80's.
  
  Adapted from John Teng's Cooking
  
  The Jewish-Food List and Archives
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Bacon improves all dishes - except maybe chocolate eclairs.
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