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

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

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

Medicare is an "automatic" when you become 65. They nick the premium 
out of your Social Security cheque.

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

 SD> That looks tasty.

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

 SD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 SD>       Title: Orange Glazed Cornish Hens
 SD>  Categories: Main dish, Poultry
 SD>       Yield: 4 Servings

I'm with you. I'd add this to the recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon-Cheddar Stuffing
 Categories: Breads, Pork, Vegetables, Herbs, Cheese
      Yield: 8 Servings
 
     16 oz Stale bagels; in 1" cubes
      2    Ribs celery; chopped
      1 lg Onion; chopped
      6 tb Butter; diced
      1 c  Stale beer
      1 lb Bacon; cooked, crumbled
      1 tb + 1 1/2 ts minced fresh
           - thyme
           +=OR=+
  1 1/2 ts Dried thyme
           Salt & pepper
      1 c  Chicken or pork stock
      1 lg Egg
     12 oz Cheddar cheese; shredded
 
  Set oven @ 350§F/175§C.
  
  Place bread in a single layer on two rimmed baking
  sheets. Bake for 15-20 minutes or until toasted, turning
  once. Cool completely on a wire rack.
  
  Saute celery and onion in butter in a large skillet over
  medium-high heat for 6-8 minutes or until tender. Reduce
  heat to medium; pour in beer. Bring to a boil; cook and
  stir for 2-4 minutes or until liquid is reduced to 1/2
  cup. Remove from the heat. Stir in bacon and thyme.
  Season with salt and pepper to taste.
  
  Whisk stock and egg in a large bowl. Add bread cubes and
  bacon mixture; toss until well coated. Fold in shredded
  cheddar.
  
  Spoon into a greased 2 quart baking dish. Bake, covered,
  for 30 minutes. Uncover; bake for 15-20 minutes longer
  or until top is golden brown.
  
  Or use to stuff butterfly pork chops.
  
  Stuffs 8 chops nicely. Leftover stuffing may be baked
  and served with a nice gravy as a side dish at another
  meal.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

This recipe halves very easily (thank providence) and if you're stuffing
two game hens the leftovers may be baked as a side dish for another meal.

... Q. What kind of coffee was served on the Titanic?   A. Sanka.
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