Subj : Re: Grinder's Switch
To   : Shawn Highfield
From : Dave Drum
Date : Thu Mar 27 2025 14:37:09

-=> Shawn Highfield wrote to Dave Drum <=-

 SH>> Nice.  I made teh one you posted not long back.

 DD> Trying to finger out which one that was. Soundes like something the
 DD> Two Fat Ladies would do.

 SH> Maybe it was Ben's post?

Could be. Almonds go good with lotsa shuff.

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

      Title: Chicken Almond Ding
 Categories: Poultry, Vegetables, Nuts, Rice, Greens
      Yield: 4 servings

      4 c  Cooked rice
      1 c  Chicken broth
      2 tb Cornstarch
      2 tb Soy sauce
      1 tb Rice vinegar
      1 ts Sugar
    1/4 ts salt; to taste
      1 tb Oil
      2 cl Garlic; minced
    1/2 c  Sivered almonds
  1 1/2 lb Boned, skinned chicken; in 
           - 1/2" pieces
      1 md Red bell pepper; in 3/4" pcs
      1 c  Snow pea pods; trimmed, cut
           - diagonally in half
      8 oz Can sliced water chestnuts;
           - drained
      2 c  Chopped Napa cabbage

  In small bowl, combine broth, cornstarch, soy sauce,
  vinegar, sugar and salt; mix well. Set aside.

  Heat oil in large skillet or wok over medium-high heat
  until hot. Add garlic, almonds and chicken; cook and
  stir 3 to 4 minutes or until chicken is no longer pink
  and almonds are golden brown.

  Add bell pepper; cook and stir 2 to 3 minutes. Add pea
  pods and water chestnuts; cook and stir 3 to 4 minutes
  or until vegetables are crisp-tender. Add cabbage and
  cornstarch mixture; cook and stir until sauce is
  thickened and bubbly. Serve over rice.

  RECIPE FROM: https://www.pillsbury.com

  Uncle Dirty Dave's Archives

MMMMM

.... You cannot have a felony without an 'ELON'
--- MultiMail/Win v0.52

.