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
Uncle Dirty Dave's Archives
MMMMM
... The dinosaurs should have cut back on gluten.
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