Subj : Re: Books To : Ruth Haffly From : Dave Drum Date : Mon Jul 22 2024 06:28:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> Ours are mosly full, but usually room for one or 2 more. Thinking of RH> tranferring my Jean Auel and James Clavell to the Nook; that'll free up RH> some room. Also do my Barbara Taylor Bradford and Bruce Catton; those 4 RH> authors now occupy 2 shelves. DD> I have read all of Clavell's novel output since King Rat. And watched DD> the first Version of "Shogun" in 1980 when I was still watching DD> TeeVee. He does/did great historical novels and since his day job was DD> as a script writer in Hollywood - many of his yarns have been made DD> into movies and babble-box shows. Some great like King Rat and Shogun DD> and some eminently forgettable like Tai Pan which was adapted by someone DD> not Clavell. They should have let Clavell do the screenplay rather than DD> the hack they used. RH> The Shogun series has 6 books--Shogun,Tai-Pan, Gai-Jin, King Rat, Noble RH> House and Whirlwind. I've read/own them all, didn't really care for RH> King Rat but some of the characters showed up in Noble House. Never did RH> watch the series. They're all connected. King Rat is semi-autobiographical as Clavell was a P.O.W. in WWII. DD> 8<----- EDIT ----->8 DD> I'm going to have to start a second "ECHOMAIL" base in Meal Master as DD> I am at 21,000 recipes that I have entered for use in the echo. Wow! RH> I've cut way back on the recipies I want to save, thinking of "Will I RH> actually make it or not?" now. DD> I save them if they are interesting to me and if I think "I'd eat DD> that" after making the dish in my mind. RH> That's the way I was thinking when I first started with the echo but RH> got to the point where I was saving a lot more than I was making. Did RH> incorporate some things I'd read about into our way of eating, use of RH> balsamic vinegar for one. If nothing else it's a good research tool. I have to search the database before banging a newly interesting recipe into MM format lest I wind up with dupes. DD> Here's one - since I know you like Chick Filly whereas I have stood on DD> more than enough lines when I was in Unc's Yacht Club. Bv)= DD> Title: Copycat Chick Fil A Sauce DD> Categories: Sauces, Condiments DD> Yield: 6 servings RH> Except I don't like sauce on a lot of things. For a C-F-A sandwich I'll RH> use just one packet of mayonnaise, no ketchup or bbq or especially no RH> honey mustard. I'm not a fan of honey-mustard either. If I'm going to do honey - I'll take it traight up. And my favourite mustard is Asian or DiJon style - IOW zippy. Bv)= DD> I wouldn't pull a gun on you and make you use the stuff. My toppings DD> are usually very basic. F'rinstance I'll do tomato, onion and mayo on DD> a bacon cheezeburger. DD> I'm not a huge fan of ketchup - not even on my French fries. I'm more DD> likely to use mayo or tartar sauce if I use anything ... which is not DD> very often. RH> I don't put ketchup on fries either, prefer them plain. Hamburger (hold RH> the cheese) will get tomato (or ketchup), sometimes onion and or RH> lettuce, pickle (or pickle relish). But, like Michael, I like most RH> meats unsauced. If one has to add sauce to make it interesting/edible it probably isn't very tasty to begin with. Although if doing "BBQ" chicken on the grill I'll caramelize the BBQ sauce routinely. If doing it in a smoker (which I don't have any longer) I'll serve the sauce on the side for dipping. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Mustard Chicken Categories: Oriental, Poultry, Vegetables, Rice, Citrus Yield: 6 Servings 1 lb Chicken in bite-size pieces 1/2 ts Salt; opt 1/4 ts Black pepper 2 ts Softened butter or oil 1 c Onion; chopped 1 cl Garlic; minced 1 1/4 c Chicken broth 2 tb Mild honey 2 tb Lemon juice 1/4 ts Salt; to taste (opt) 1 1/2 c Cauliflower florets 1 lg Carrot; scraped, thin sliced 1/4 c Water 1 tb Cornstarch 2 tb Dijon-style mustard 1 1/4 c Long-grain white rice; raw Cut chicken into small bite-sized pieces. Sprinkle with 1/2 ts salt, if desired, and pepper. In large nonstick, spray-coated skillet, cook chicken pieces over medium heat, turning frequently with large wooden or plastic spoon, 7-10 minutes or until they begin to brown and are cooked through. Remove and set aside in medium bowl. In same skillet, combine butter, onion, garlic, and 3 tb broth. Cook over medium heat, stirring frequently, 6-7 minutes or until onion is tender. If liquid begins to evaporate, add a bit more broth. Add honey and lemon juice to pan with onions, and stir to combine well. Stir in remaining chicken broth and salt, if desired. Stir in reserved chicken, cauliflower, and carrot. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until flavors are blended. * Meanwhile, cook rice according to package directions. Combine water and cornstarch. Stir into simmering sauce and cook, stirring, until thickened. Stir in mustard. Simmer an additional 1 or 2 minutes. Arrange rice on large serving platter. Top with chicken and sauce. Or serve individual portions over rice. Judi's Notes: I have not tried this dish but cooking cauliflower for 20 minutes is just too long. I would advise 10 minutes tops to keep it's bright color and not become mushy. * UDD's note: I steam the cauliflower and carrot in my rice steamer before steaming the rice. Hold the veggies aside to add back into the mix with the chicken just long enough to let the flavours marry. Also noted: a wok will work well in place of the non- stick skillet. This is an oriental dish, after all. Shared and MM by Judi M. Phelps. Amended slightly by Uncle Dirty Dave From: http://www.recipesource.com Uncle Dirty Dave's Kitchen MMMMM .... Western Canada is too far from anywhere to be relevant. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .