Subj : Re: grits
To   : Dave Drum
From : Dale Shipp
Date : Mon Aug 15 2022 02:12:10

 -=> On 08-14-22  05:01,  Dave Drum <=-
 -=> spoke to Jim Weller about Re: grits <=-

 DD> Grits remind me of wallboard spackle mixed with library paste.

 DD> This is a cousin of grits which is OK as it is fried in slices and not
 DD> a gelatinous mess. And it's made of honest cornmeal not hominy.

At one of the picnics (1995?) someone (Richard Douville or Michael Loo)?
made a fried grits which was received with pleasure by the group.  I
don't think there were any leftovers.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gail's Kung Pao Chicken
 Categories: Chinese, Chicken, D/g, Boat
      Yield: 4 servings
 
MMMMM------------------------CHICKEN MIX-----------------------------
      1 lb Boneless chicken breasts
      1    Egg white
      1 tb Cornstarch

MMMMM-----------------------SAUCE MIXTURE----------------------------
      1 ts Szechuan chili paste with
           -garlic
      4 tb Soy sauce
      2 ts Dry sherry
      2 ts Red wine vinegar
  1 1/4 c  Chicken broth
           OR use water and 1 bul.cube
      2 ts Oriental sesame oil
      4 ts Cornstarch.
      4 ea To 6 dried hot red pepper

MMMMM-------------------------VEGETABLES------------------------------
      8    Scallions, cut into 1/2
           -inch pieces.
      1 md Green or red pepper;
           - sliced into strips
    1/4 c  Carrots, thin sliced on bias
      1    Handful of snow peas.
    1/4 c  Sliced mushrooms

MMMMM---------------------------OTHER--------------------------------
      1 c  Peanuts; Planters low salt
           (Not dry roasted)
      5    Dried hot red peppers
      3 tb Peanut oil (divided)
    1/4 ts Crushed red pepper seeds
 
  Cut chicken breast into thumbnail sized pieces.  Combine with egg
  white and cornstarch into a small bowl.  Toss to coat and set aside.
  
  Mix sauce ingredients together, and set aside.
  
  Precut vegetables.  Have ready near wok. Have peanuts measured and
  ready near wok.
  
  NOW READY TO GO FOR FINAL PREPARATION.
  
  Heat oil in wok over medium high heat.  Add whole red pepper pods and
  chicken and stir-fry until chicken separates and turns white, and
  pepper pods turn blackish about 4 minutes. Remove with a slotted
  spoon and set aside to drain on paper towels.
  
  If pepper pods have not yet turned black at that point - remove from
  chicken and place back in wok as you are stir frying the vegetables.
  
  Add peanut oil to wok. (if needed)
  
  Stir fry scallions, bell peppers, carrots and  crushed red pepper for
  30 seconds. Add mushrooms, cook for 1 minute longer. Add chicken back
  in and stir-fry for one minute.  Add sauce mixture and chow until
  heated through and thickened.  Add peanuts and mix.  Add snow peas to
  heat through.
  
  Serve over rice.
  
  == Courtesy of Dale & Gail Shipp, Columbia Md. ==
 
MMMMM


.... Shipwrecked in Silver Spring, Maryland. 02:15:59, 15 Aug 2022
___ Blue Wave/DOS v2.30

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