Text 14747, 70 rader
Skriven 2014-07-11 08:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: compromise 652
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 JW> I recall ordering Kung Pao chicken years ago in small town Ontario
 JW> at my mom's favourite place. It came with minced sweet red bell
 JW> pepper and just a whisper of chili sauce. When the waiter asked how
 JW> the food was I commented that the KP chicken was tasty but bland. He
 JW> retorted, "we don't make it for you; we make it for her. She's a
 JW> regular!".

I'd say that on the whole this is a disservice - to the food
itself as well as to the clientele, who when on holiday when
they encounter the real thing will be shocked out of their
minds and bowels. Not that they would ever go anyplace
interesting on holiday, I realize.

When I see the name of a dish on the menu, I expect similarity
if not necessarily congruence with my own definition of it (which
is informed with rather more scholarship and experience than
average). Kung pao is supposed to be spicy and have peanuts. The
meat component should be cut into dings (about 1/2" cubes), and
there should be vegetables of various sorts, cut about the same
way.

 JW> After looking around at the clientele base (lot's of my mom's
 JW> contemporaries - white haired little old white ladies having lunch)
 JW> I could see they had the right formula after all.

Perhaps as a nod to economic reality, given the circumstances
- but part of me (most of me) shudders.

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

      Title: Hot Onion Souffle
 Categories: Carolyns, Dips, Larry Christley is a nice
 guy, but in no way is this a souffle
      Yield: 6 Cups

     12 oz To 16 oz frozen chopped
           -Onions
     24 oz Cream cheese, softened
      2 c  Grated parmesan cheese
    1/2 c  Mayonnaise
           Corn chips or
           -assorted crackers

  Preheat oven to 425 degrees.

  Thaw onions, roll them in paper towels and squeeze them to remove excess
  moisture.  Stir together onions, cream cheese, parmesan cheese and
  mayonnaise until well combined.  Transfer to a shallow 2 quart souffle
  dish.  Bake 15 minutes or until golden brown.

  Serve with corn chips (scoopers) or crackers.

  NOTE: This hot appetizer is not really a souffle, but a delectable dip for
  corn chips and crackers.  It is also one of the best kept secrets of
  Memphis.

  Carolyn's Comments:  This is also good as it cools down and no longer hot.

  :       Recipes Of Memphis
  :          HEART & SOUL
    The Junior League of Memphis, Inc.
       ISBN=0-9604222-4-2

  Recipe Furnished by: Carolyn Christley Vaughn

  Source: Larry Christley, The Dinner Table

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