Text 14885, 91 rader
Skriven 2014-07-17 23:35:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 14868 av Nancy Backus (1:3634/12.0)
Ärende: Re: Cracker Barrel  was:
================================
 -=> On 07-16-14  23:36,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Cracker Barrel  was: Ital <=-

 DS> I would not mind haveing a Cracker Barrel within easy reach -- but we
 DS> don't.  

 NB> We have (at least) one in Rochester, Henrietta to be precise... 
 
 DS> A long time ago I went to one in Florida with my Mother and
 DS> had a very good chicken and dumplings.  Nice dumplings and rich yellow
 DS> gravy.  Since then I've tried twice in two different cities and gotten
 DS> pasty dumplings and white flour sauce for gravy.  I won't try again,
 DS> but we have had other decent food there at a reasonable price.

 NB> I don't think I've ever checked out their chicken and dumplings...
 NB> last time I was there was to meet up with cousins and siblings for
 NB> breakfast, when cousins were in town...
 
That one C&D was the only good one.  My advice is either skip it all
together, or just try the dumplings as a side dish.  I did that the last
time -- with the result of deciding to skip any further temptation for
trying again.

A long time ago, we had a soup sort of like the one below at a Chinese
restaurant where we lived in England.  It also had strips of chicken in
it.  Since it was listed on the menu as #57 we took to calling it
Chinese Heinz 57 soup -- a little bit of everything.  We have since made
similar things using leftover pork loin roast, leftover roast chicken or
whatever else is available.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHINESE SZECHUAN SOUP
 Categories: _ethnic, Soups, Meats, Seafood
      Yield: 6 Servings
 
      1 oz Dried mushrooms
           Boiling water
      6 oz Uncooked boneless lean pork
      4 oz Cooked ham
      1 sm Red pepper
      8    Green onions
    1/2 c  Water chestnuts
      8 oz Bean curd
      2 qt Chicken stock
    1/2 c  Rice wine
      4 ts Soy sauce
    1/2 ts Chinese chili sauce
  2 1/2 tb Cornstarch
      5 tb Water
      2 ts Vinegar
      2 ts Sesame oil
      1    Egg
      8 oz Uncooked shrimp, shelled and
           Deveined
 
  1. Place mushrooms in bowl and cover with boiling water.  Let stand 30
  minutes.  Drain.  Remove and discard stems.  Cut caps into thin
  slices.
  
  2. Cut pork and ham into "match-stick" thin strips.  Remove seeds from
  pepper and cut pepper into thin strips.  Chop onions finely.  Cut
  water chestnuts into slices.  Cut bean curd into 1/2- cubes.
  
  3. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart
  pan. Cook over medium heat until soup boils.  Reduce heat and simmer
  uncovered 5 minutes.
  
  4. Blend cornstarch and 4 tablespoons of the water.  Slowly stir
  mixture into soup.  Cook and stir until soup boils.  Add mushrooms,
  pork, ham, pepper and water chestnuts.  Simmer uncovered 5 minutes.
  
  5. Stir vinegar and oil into soup.  Beat egg and remaining 1
  tablespoon water together with for,  Gradually drizzle egg into soup
  while stirring soup vigorously.  Add onions, bean curd and shrimp.
  Cook until shrimp is done, 1 to 2 minutes.
  
  :          Yield: 6 to 8 servings.
  
  Recipe courtesy of:  Catherine Vanicek, 08 Feb 93  23:20:00
  
  Recipe posted by: Troy Couillard
 
MMMMM


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