• Today in History - 1879

    From Dave Drum@1:18/200 to All on Monday, June 20, 2022 10:06:52
    Frank W. Woolworth opens his 1st successful "F. W. Woolworth Great
    Five Cent Store" on North Queen Street, Lancaster, Pennsylvania On
    June 21, 1879

    He brought his brother, Charles Sumner Woolworth, into the business.
    The two Woolworth brothers pioneered and developed merchandising,
    direct purchasing, sales, and customer service practices commonly
    used today. Despite its growing to be one of the largest retail
    chains in the world through most of the 20th century,

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

    Title: Woolworth's Lunch Counter Chop Suey Chow Mein
    Categories: Pork, Rice, Vegetables, Mushrooms
    Yield: 4 Servings

    1 tb Lard
    1 1/2 lb Pork; in 1/2" cubes
    Salt & pepper
    Flour
    1 lg Spanish onion; diced
    3 c Sliced celery
    3 tb Soy sauce; regular strength
    2 tb Molasses
    1 c Liquid drained from veggies
    8 oz Canned mushrooms
    16 oz Canned Oriental Vegetables
    Sticky steamed white rice
    Fried chow mein noodles
    Soy sauce

    PRESSURE COOKER -- Heat shortening in cooker. Dust meat
    lightly with seasoned flour. Brown meat in batches in
    hot, smoky oil. Add onion, celery, soy, molasses, and
    liquids from canned vegetables. Cover. Set rocker (pot
    only had one pressure setting). Heat until you get a
    steady rocking and cook 10 minutes. Cool of its own
    accord. Stir in vegetables and heat through.

    Serve: chow mein noodles on bottom; 2 scoops of rice; 1
    ladleful of chop suey; extra soy sauce. (And they always
    brought catsup.)

    From: http://www.recipesource.com

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  • From Dave Drum@1:18/200 to All on Sunday, October 23, 2022 06:07:02
    21 October 1879 - EDISON PERFECTS ELECTRIC LIGHT: EdisongCOs lamp would consist of a filament housed in a glass vacuum bulb. He had his own
    glass blowing shed where the fragile bulbs were carefully crafted for
    his experiments. Edison was trying to come up with a high resistance
    system that would require far less electrical power than was used for
    the arc lamps. This could eventually mean small electric lights suitable
    for home use.

    His big breakthrough came when he invented a bamboo filament to create
    a successful incandescent lightbulb. Other people had been working on
    the making of light bulbs in the past, but none of the earlier bulbs
    was ever able to work for more than a few minutes. Finally, on October
    21, 1879, EdisongCOs light bulb burned for a continuous thirteen and a
    half hours. The following bulbs lasted for 40 hours and Edison and his
    team worked hard to light the laboratory and his home with several of
    the new light bulbs for Christmas.

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

    Title: Blanquette of Chicken
    Categories: Poultry, Dairy, Eggs
    Yield: 1 serving

    1 pt Chicken; in 1/2" cubes
    1/2 c Stock or water
    1/2 c Cream
    1 tb Butter
    1 tb Flour
    2 Egg yolks
    Salt & pepper

    Put butter in frying-pan to melt (do not brown); then
    add the flour mix until smooth; add the stock, cream,
    salt, and pepper; stir continually until it boils; then
    add the meat, and stand over a very moderate fire until
    hot.

    Take from the fire, add the yolks well beaten, and
    serve at once in a small heated dish. Do not boil after
    adding the yolks, or it will curdle.

    RECIPE FROM: https://www.edisonmuckers.org

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  • From Dave Drum@1:3634/12 to All on Friday, November 04, 2022 05:06:00
    04 November 1879 - A SALOON OWNER PATENTS THE 1ST CASH REGISTER: The
    cash register may be part of all of our business experiences, but for
    its time period, it was actually highly revolutionary. Indeed, the
    cash register didn't first come into existence until 1879, when James
    Ritty, a saloon owner in Dayton, Ohio invented it. Ritty grew tired of
    having his profits stolen by less-than-scrupulous bartenders. He
    invented the register as part of an effort to track his funds and keep
    track of how much money he made. The device was a purely mechanical one
    and designed to track income, not to give change, although that evolution would come with time.

    Ritty sold his interests in his company to a business that would
    eventually become the National Cash Register Company. Founded by John Patterson, the National Cash Register Company would become the major
    driver of the cash register in the late 19th and early 20th century, eventually turning Patterson into a very rich man.

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

    Title: Millionaire Chicken
    Categories: Poultry, Oriental, Vegetables, Chilies
    Yield: 2 Servings

    24 oz Chicken breasts
    2 c Leek tops; in 3" pieces
    2 sl Ginger root
    4 c Shantung cabbage; shredded

    MMMMM--------------------------SAUCE A-------------------------------
    2 tb Peanut oil
    1/3 c Scallions; chopped
    1 ts Ginger root; minced
    1/2 ts Szechuan peppercorns*
    1 Fresh chile pepper; chopped

    MMMMM--------------------------SAUCE B-------------------------------
    2 tb Dark soy sauce
    1 tb Hoisin sauce
    2 ts Honey
    2 cl Garlic; minced
    2 ts Hot pepper sauce

    *Measured after being ground in pepper mill.

    Rinse chicken breasts in water. Bring 2 qts. water to a
    boil in a saucepan with a tight-fitting lid. Add leek
    tops and 2 slices ginger. Bring water back to a boil.
    Add whole chicken breasts, cover, and cook over high
    flame for 15 minutes. Turn off heat and allow chicken
    breasts to cool in water for 45 min., leaving the cover
    askew.

    Lift chicken breasts out of saucepan and let them drain
    in a strainer set over a bowl for 20-30 minutes.

    Refrigerate chicken breasts, well covered, until cold.
    Remove skin and bone, then pull chicken meat apart into
    coarse shreds with fingers. Refrigerate until ready to
    use.

    Shred Shantung cabbage and refrigerate. In a sm. sauce
    pan, mix together ingred. for Sauce A. In a small bowl,
    mix together ingred. for Sauce B. In a lg. bowl mix
    together the chilled cabbage and chicken.

    Heat Sauce A until it bubbles, then simmer for 1 min.
    Add Sauce B to Sauce A. Pour sauces over chicken and
    cabbage just before serving.

    Mix well and serve immediately.

    All prep., except shredding cabbage, can be done a day
    ahead. Cabbage can be shredded early in the day and then
    refrigerated. Makes an excellent lunch main course.

    Can be served as an appetizer, alone or accompanied by
    Shrimp Toast and Pearl Balls. This is thought of as a
    salad. Think of the sauces as the dressing. Lettuce can
    be used in place of the cabbage.

    8 servings if served with appetizers; 2 to 3 servings if
    served as main course.

    From: http://www.recipesource.com

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  • From Dave Drum@1:3634/12 to All on Saturday, December 31, 2022 04:54:00
    31 December 1879 - THOMAS EDISON LIGHTS A STREET WITH HIS INCANDESCENT
    BULBS: On New Year's Eve, American inventor Thomas Edison demonstrates
    his incandescent light bulbs in Menlo Park, New Jersey, by lighting a
    street in front of about 3,000 spectators. Edison isn't the first to
    design such a light bulb, though his is the first to burn steadily for
    hours.

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

    Title: Pasta w/Bright Lights Swiss Chard
    Categories: Pasta, Greens, Cheese, Citrus, Herbs
    Yield: 4 servings

    1 1/2 lb Bright Lights Swiss chard
    1/2 lb Malloreddus pasta;(see Note)
    1 tb Unsalted butter
    2 1/2 tb Extra-virgin olive oil
    3 lg Garlic cloves, thin sliced
    1 tb Fine lemon zest strips, cut
    - with a zester
    Salt & fresh ground pepper
    3 oz Gorgonzola cheese; crumbled

    Cut the chard stems crosswise 1/2 inch thick. Cut the
    leaves into 1/2-inch-thick strips. In a large saucepan
    of boiling water, cook the stems until almost tender,
    about 3 minutes. Using a slotted spoon, transfer the
    stems to a plate. Add the chard leaves to the boiling
    water and cook until tender, about 2 minutes. Drain the
    leaves and let cool, then coarsely chop.

    Cook the malloreddus in a large pot of boiling salted
    water, stirring occasionally, until al dente; drain.

    In a large skillet, melt the butter in 2 tablespoons of
    the olive oil. Add the garlic and lemon zest and cook
    over low heat until the garlic is golden, about 3
    minutes. Add the chard stems and leaves and season with
    salt and pepper. Add the malloreddus to the skillet and
    toss until hot. Transfer the pasta to a large, warmed
    bowl, scatter the Gorgonzola on top and drizzle with the
    remaining 1/2 tablespoon of olive oil. Using 2 large
    spoons, toss briefly to melt the cheese slightly; serve
    at once.

    NOTE: Malloreddus is a small Sardinian ridged pasta that
    is often flavored with saffron. It can be white, bright
    yellow or tricolored, and it pairs beautifully with the
    multicolored chard.

    By: Marcia Kiesel

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

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  • From Dave Drum@1:18/200 to All on Sunday, June 25, 2023 04:08:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Crazy Horse Chilli
    Categories: Beef, Vegetables, Beans, Herbs, Chilies
    Yield: 3 servings

    1 lb Ground chuck
    1 c Chopped onion
    1 cl Minced garlic
    1 c Chopped carrot
    1 c Chopped red bell pepper
    1/2 c Chopped celery
    1 tb Ground cumin
    2 ts Dried oregano
    1 ts Paprika
    1 ts Red chile flakes
    2 Jalapenoss; stemmed, chopped
    28 oz Can diced tomatoes;
    - undrained
    1 1/2 c Chicken broth
    31 oz (2 cans) black beans
    1/4 C Tomato paste
    2 tb Brown sugar
    1/2 ts Salt
    1/4 ts Black pepper

    Brown the meat in a large pot over med-high heat. Add
    onion and garlic and saute for 3 minutes. add carrots,
    celery and red bell pepper and cook for another 3
    minutes. stir in cumin, oregano, paprika, and red pepper
    flakes, and cook for 1 minute. stir in jalepenos, broth
    & tomatoes and bring to a boil. cook, reduce heat and
    simmer for another 30 minutes. add beans and tomato
    paste and cook covered for another 15 minutes. stir in
    brown sugar, salt and pepper.

    NOTES: the longer you can cook this and let it simmer
    the yummier it will be. its delicious and we make it all
    winter long- very good comfort food. It also makes tons
    (TONS!)of leftovers, so you can have it again and again,
    and its even better reheated!

    Now, to add a little something special, you can
    subsitute a 1 12 oz bottle of dark beer for the broth
    when you add the tomatoes & jalepenos, it makes it that
    much more yummier.

    RECIPE FROM: http://www.recipecircus.com

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