Quoting Michael Loo to Ruth Haffly <=-

I gave away my can of pepper spray years ago.

Aura tells me that Mace in Manhattan has a warning label not to
spray it on animals.

Up here, we call it bear spray and the label says don't spray it on
people!

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

Title: Chinese Pea Soup With Floating Pork Dumplings
Categories: Chinese, Soups, Pork, Dumplings
Yield: 4 servings

FOR THE SOUP:
1 tb Sesame seed oil or vegetable
Oil
1 tb Fresh ginger, finely grated
2 Garlic cloves, crushed into
Paste
1 sm Carrot, thinly sliced
4 Spring onions, thinly
Sliced
1 Red chilli, seeded and
Finely chopped
4 Chestnut mushrooms, thinly
Sliced
1 l chicken or vegetable stock
300 g Frozen peas
2 tb Light soy sauce, plus extra
To serve
1 tb Cornflour
Dash of fish sauce
Sea salt and black pepper
Fresh coriander leaves
FOR THE PORK DUMPLINGS:
150 g Minced pork
1 Spring onion, finely
Chopped
1 tb Fresh ginger, grated and
Peeled
1 tb Light soy sauce
Dash of dry sherry or
Shaoxing rice wine
1 tb Fresh coriander, chopped
2 ts Cornflour
Sea salt and black pepper
12 Ready-made wonton wrappers
(cut into rounds)
1 Egg, beaten

Firstly make the dumplings, mix all of the ingredients except for
the wonton wrappers and beaten egg in a bowl.

Place a small amount of the mixture in the middle of each wrapper,
brush with a little beaten egg on the edge and fold into a half moon
shape and seal well. Place on non-stick baking parchment and put
into the fridge until required. Any remaining filling can be made
into meatballs or wontons and frozen.

To make the soup, heat the oil in a heavy based saucepan or wok, add
the ginger and garlic and stir fry for 30 seconds, stirring all of
the time, taking care not to burn them, add the carrot, spring
onion, chilli and mushrooms and continue to stir fry for a further 2
minutes, taking care not to brown then add the stock, peas, soy
sauce and fish sauce (if using) and bring to the boil.

Simmer for 4 minutes and remove from the heat. Mix the cornflour
with a little cold water to make a smooth paste and stir into the
soup, bring back to a simmer.

To cook the wontons, heat a large pan of boiling water and simmer
the wontons for 3-5 minutes until they rise to the top and the
filling is cooked. Remove from the pan with a slotted spoon and
reserve.

To serve, add the wontons to the soup and do not re-boil. Serve with
extra soy sauce, garnished with the coriander leaves.

From: Www.Birdseye.Co.Uk

MMMMM



Cheers

Jim


... I almost killed someone with spicy chili once.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Jim Weller to Michael Loo <=-

Up here, we call it bear spray and the label says don't spray it on people!

Yep, same in Alaska. I recall hearing about a can exploding, in a business. Closed them down for a bit while they decontaminated. IIRC the person said the
spray is corrosive and can eat the can. When I got rid of the one that had been in the basement for 15-20 years I handled it gently.
But if I'm really worried about bears I have a 12Ga Magnum with an 18" barrel I
can haul around. Since I'm parking on a fishless lake now days I don't worry to much about them. Used to park about 30yards from the bank of a very, very fishy river with lots of carcasses floating by, there I sort of worried.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Quick Bouillabaisse
Categories: Soups, Vegetables, Main dish, Kooknet
Yield: 4 Servings

1/2 c Onion, chopped
1/2 c Leeks, thinly sliced
2 tb Olive Oil
1/2 c Dry White Wine
1 ts Salt
1/4 ts Pepper
1 Clove Garlic, crushed
19 oz Can Tomatoes
1/4 c Butter or Margarine
1 lb Package Frozen Flounder
Fillets, defrosted and
Coarsley cut
12 Clams, well washed
1 lb Package Frozen Cod Fillets,
Defrosted and coarsley cut
1 Frozen Lobster Tail,
Defrosted and sliced
1 ts Flour
2 tb Water
2 tb Parsley, coarsley chopped

Put onions, leeks and oil in a large, heavy saucepan.
Cook slowly until onions are tender but not brown. Add
wine, salt, pepper, garlic and tomatoes. Cook over low
heat for 10 minutes. Heat butter in a skillet; add
flounder, clams in shells, cod and lobster. Cover and
cook slowly for 15 minutes. Blend flour and water.
Stir into the tomato sauce. Add fish; heat. Serve in
bowls sprinkled with parsley.

MMMMM

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Bill Swisher to Jim Weller <=-

bear spray

if I'm really worried about bears I have a 12Ga Magnum with
an 18" barrel I can haul around.

Much more effective.

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

Title: Jess's Acorn Bread
Categories: Native, Nuts, Bread
Yield: 12 servings

6 tb Cornmeal
1/2 c Cold water
1 c Boiling water
1 ts Salt
1 tb Butter
1 pk Active dry yeast
1/4 c Lukewarm water
1 c Mashed potatoes
2 c All-purpose flour
2 c Finely ground leached acorn
Meal

Native Americans in California, such as the Pomo and Miwok tribes,
relied on their ample bounty of acorns when coming up with their
meals.

Grab a big bowl and mix your cornmeal with the cold water first,
then add the boiling water and allow to cook for about two minute
while you blend it together. Stir in your salt and butter, then let
the mixture cool until it's lukewarm. With a separate bowl of
lukewarm water, soften your yeast and then add with the rest of the
ingredients.

Knead until a sticky dough forms, then cover and let rise until it
has doubled in size. Shape it into loaves and let it rise again,
then bake at 375 F for about 45 minutes.

by JESS CATCHER

From: Www.Littlethings.Com/Native-American-Recipes

MMMMM



Cheers

Jim


... If bears attack you, like a good piece of meat, be eaten.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)