-=> Dave Drum wrote to Sean Dennis <=-

 DD> I respectfully disagree with those astute folks at Spruce. Cubed, to
 DD> me, will *always* refer to mechanically tenderied meat(s).

I think it may be also how one was raised as I rarely, if ever, had cubed
steak.  In my home, "cubed" was to mean "chopped into small cubes".  I do
like cubed steak, however, it's out of my budget.  I'm now losing 14% of my
monthly budget to Medicare which I don't actually need but I know if I don't
get it now, I may not be able to get it later.

 DD> Not quite Chun King - but close. Here's my entry:

That looks tasty.

This looks like something I might make this Thanksgiving for myself though
reducing it to just two Cornish hens (four is a bit much):

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Glazed Cornish Hens
 Categories: Main dish, Poultry
      Yield: 4 Servings
 
      1 lg Reynolds oven bag
      3 tb Flour; divided
      4    Cornish hens (1.5 lbs. each)
      1 c  Orange marmalade
      2 tb Soy sauce
  1 1/2 ts Ground ginger
 
  Preheat oven to 350 F.
  
  Shake 1 tb. flour in oven bag; place in 13x9x2" baking pan. Wash
  hens; pat dry.  Place hens in bag.
  
  In a small bowl, combine remaining flour, marmalade, soy sauce and
  ginger. Spoon sauce over hens in bag. Close bag with nylon tie; cut 6
  half-inch slits in top. Bake until juices run clear and hens are
  tender, 1 to 1/2 hours.  Let stand in bag 5 minutes.  Serve with
  sauce, if desired.
  
  In brochure that came with package of Reynolds large (19x23.5") oven
  bags. Richmond, VA:  Consumer Products Division/Reynolds Metals
  Company, 1988. Typed for you by Cathy Harned.
 
MMMMM
 
-- Sean

... If it isn't broken, I can fix it.
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