Subj : Mongolian food
To   : CHARLES BLACKBURN
From : JIM WELLER
Date : Sat Oct 15 2022 18:56:00

 CB> Re: weather and climate

Fall was very short here this year. Just 7 days between end of
summer with our first frost on Oct. 3 (VERY late) and first snowfall
just 1 week later on Oct. 10. (typical) which came with gale force
winds and a windchill of 10 F (rare but not record breaking).

 CB>> you should try mongolian. now THAT's interesting for sure.
 
 JW> invented by a restaurant guy in Taiwan who gave it a
 JW> fanciful name

 CB> yea we only get the fake one here, but still it's pretty good

Same.

 CB> the real thing is way better

I've never sampled it but from what I've read it is (or at least
historically used to be) pretty grim: boiled yak, mutton, horse and
donkey, boiled barley, a lot of yogurt (again yak, sheep, horse and
donkey), made three ways: thick, thin as a beverage and in sundried
rolled up little balls. Lot's of mutton fat. Very few vegetables and
fruit because of the desert and the harsh winters and few imports
because of poverty. Nothing remotely like what we think of as
Chinese food.

I'm still working with turkey leftovers. Today I think I'll do
something with macaroni, sour cream and mushrooms.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Scallops
 Categories: Chicken, Pasta, Cheese, Mushrooms
      Yield: 4 Servings
 
  1 1/2 c  Macaroni or other
           Short dried pasta
      3 tb Oil, plus extra to brushing
      1    Onion
  1 1/2 c  Thinly sliced button
           Mushrooms
    3/4 c  Diced cooked chicken
    3/4 c  Sour cream
      4 ts Dry bread crumbs
    1/2 c  Sharp Cheddar cheese;grated
           Salt & pepper
           Parsley
           Finely chopped celery
 
  Serve in scallop shells, this dish makes a stylish presentation
  for a dinner party first course.
  
  Cook the macaroni or other pasta in a large pan of boiling water
  When the pasta is almost tender, drain it in a colander, return to
  the pan and cover and keep warm.
  
  Heat the remaining oil in a pan over medium heat, Add the onion
  and fry until it is translucent. Add the chopped mushrooms and
  cook for 3 minutes, stirring once or twice. Stir in the pasta,
  chicken and sour cream and season to taste.
  
  Brush four large scallop shells with oil. Spoon in the chicken
  mixture and smooth to make neat mounds
  
  Mix together the bread crumbs and cheese. Sprinkle over the top of
  the chicken mixture. Press the topping lightly into the chicken
  mixture. Place under a heated medium broiler 4 to 5 minutes until
  golden brown and bubbling. Garnish with the parsley and serve hot.
  
  Recipe By: Classic Chicken Dishes
  Formatted by Iara

MMMMM



Cheers

Jim


.... Good cooks know how; Great cooks know why.

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