BBS:      TELESC.NET.BR
Assunto:  Re: 3/29 Lemon Chiffon 5
De:       Sean Dennis
Data:     Sat, 18 Apr 2026 19:34:07 -0400
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-=> Ruth Haffly wrote to Sean Dennis <=-

 RH> You never do go away hungry but you do go away with an appreciation for
 RH> the foods of another culture. My dad was such a plain eater (and mom a
 RH> plain cook) that when I found authentic foods from another culture, I
 RH> really enjoyed the new taste experience. I remember going to one
 RH> Italian restaurant in our area, ordered lasagne and it was nothing like
 RH> what my mom made. She admitted she didn't make anywhere near the real
 RH> thing but never attemted to until I gave her my MIL's recipe. Then I
 RH> had to teach her how to make it; I don't think she made it very often
 RH> though--too much work for her.

That's like how a lot of foods we think are from another culture are
actually American.  Things like chop suey, spaghetti with meatballs,
fajitas, California/sushi Rolls, General Tso's chicken, chimichangas, and
German chocolate cake are all American in nature.

I have been blessed to have a lot of friends over the years from all over
the world and let me tell you, if I could eat my way around the world, I
could.  So much amazing food, so little time (and money).

I don't know if this is genuine Chinese food but I like it just the same.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Mandarin Chicken
 Categories: Chinese, Chicken
      Yield: 4 Servings
 
      1    Egg white
      2 tb Cornstarch
      2 tb Soy sauce
      4    Chicken breast halves,
           -boneless, skinned,
           -cut into 3/4-inch pieces
    1/2 c  Biscuit mix
    1/3 c  Water
      1 tb Sesame seeds
           Vegetable oil
      1 cn Mandarin oranges (8-oz),
           -undrained
      2    Carrots, medium, scraped and
           -thinly sliced
      2    Green peppers, medium-size,
           Cut into 1/4-inch wide
           -strips
    1/2 c  Catsup
    1/4 c  Sugar
      2 tb Cornstarch
      2 tb Vinegar
      1 ts Chicken-flavored bouillon
           -granules
           Hot cooked rice
 
  Combine egg white, 2 tablespoons cornstarch, and soy sauce in a large
  bowl; mix well. Add chicken, coating well; set aside.
  
  Combine biscuit mix, water, and sesame seeds; mix well. Add to chicken
  mixture, stirring to coat. Heat 3 to 4 inches of oil to 370 degrees;
  drop 4 to 5 pieces of chicken, one at a time, into hot oil. Fry
  chicken 1 to 1-1/2 minutes on each side or until golden brown. Drain
  on paper towels; set aside.
  
  Drain oranges, reserving juice. Add enough water to juice to make 1
  1/4 cups. Pour juice mixture into a skillet and bring to a boil; add
  carrots. Cover, reduce heat, and simmer 4 to 5 minutes or until
  crisp-tender. Add green pepper; cover and cook 1 minute. Combine
  catsup, sugar, cornstarch, vinegar, and bouillon granules, mixing
  well. Stir into vegetables, and bring to a boil. Add oranges and
  chicken; cook over medium heat until chicken is thoroughly heated.
  Serve over rice.
  
  Shared by: June Hoffman, 8/93
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
 
MMMMM
 
-- Sean

... You're only young once.  How long that once lasts is the question.

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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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