Hi everyone,

I was at Sam's Club the other day and bought a 7 oz. glass bottle of
Saigon cinnamon. It was a good deal at $6.44. Nicely sweet and
slightly spicy. I first heard of Saigon cinnamon on "America's Test
Kitchen." Going to try it on hot buttered toast soon.

I also picked up a 8 oz. glass bottle of organic granulated garlic for
$7.98 (73 cents/oz). Wonderfully pungent and 1/4 teaspoon of this
equals a whole garlic clove. That will definitely liven up a lot of
dishes plus will be nice on homemade garlic berad.

Tonight's meal is oven-baked boneless and skinless chicken thighs
covered in Weber's Gourmet Burger seasoning[1] (purchased at Sam's club
also and works great on chicken too) and sides of chicken-flavored pasta courtesy of Mr. Knorr and some microwave-steamed broccoli florets. I
can eat all of that without any teeth, believe it or not.

1 = https://tinyurl.com/25jt7mef (weberseasonings.com)

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

Title: Country Pork Chop Casserole
Categories: Casseroles, Main dish
Yield: 2 Servings

1 tb Vegetable oil
2 Pork chops (3/4")
1/4 c Chopped onions
1/2 Apple, diced
1/2 cn VEG-ALL Mixed Vegetables
-(16 oz)
1/2 cn Chicken broth (12 oz)
1/2 tb Sugar
2/3 c Quick cooking rice

1. Brown pork chops in oil in heavy skillet.

2. Stir in onions and apple. Cover and cook 10 minutes.

3. Drain VEG-ALL, reserving liquid.

4. Stir in liquid, chicken broth and sugar; bring to boil. Reduce
heat and simmer until pork chops are cooked, approximately 25
minutes. Remove chops.

5. Bring liquid to boil; stir in vegetables and rice. Remove from
heat and let stand 5 minutes.

6. Serve pork chops on rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... Happiness is a moderator with a good sense of humor.
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Sean Dennis wrote to All <=-

I was at Sam's Club the other day and bought a 7 oz. glass bottle of Saigon cinnamon. It was a good deal at $6.44. Nicely sweet and
slightly spicy. I first heard of Saigon cinnamon on "America's Test Kitchen." Going to try it on hot buttered toast soon.

That sent me scurrying to the search engine - where I found: "Saigon
cinnamon is a species of cassia cinnamon with a stronger flavor and
aroma than other varieties. Though it's considered to be lower quality
than Ceylon cinnamon, it's less expensive and easily found in grocery
stores."

I'll stick with my "regular" cinnamon - which I take every day to he'p
with my diabetes.

I also picked up a 8 oz. glass bottle of organic granulated garlic for $7.98 (73 cents/oz). Wonderfully pungent and 1/4 teaspoon of this
equals a whole garlic clove. That will definitely liven up a lot of dishes plus will be nice on homemade garlic berad.

And it's a whole lot more convenient than peeling and mashing "real"
garlic. Plus (and this is the BIG benefit) it's a known and repeatable
strenght in your recipes .... which is the mAin reason I use it in my
chilli, etc.

Tonight's meal is oven-baked boneless and skinless chicken thighs
covered in Weber's Gourmet Burger seasoning[1] (purchased at Sam's club also and works great on chicken too) and sides of chicken-flavored
pasta courtesy of Mr. Knorr and some microwave-steamed broccoli
florets. I can eat all of that without any teeth, believe it or not.

Think of all the nice stuff you can tackle when you get your china
clippers. Bv)=

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

Title: Finian's Chicken Casserole
Categories: Poultry, Vegetables, Mushrooms, Potatoes
Yield: 4 Servings

2 Chicken breasts; boned,
- skinned
2 Chicken leg quarters; boned,
- skinned
1 tb Vegetable oil
1 lg Chopped onion
3 Thin sliced carrots
2 Parsnips
1 Red pepper
15 Mushrooms
1 cl Garlic
4 lg Potatoes; peeled, chopped
5 1/2 oz Env Knorr Chicken Casserole
- mix
400 ml Water
(optional: other vegetables
- of your choice - leeks
- celery - peas, etc)

Set oven to 350ºF/175ºC

Stir-fry chicken in a little oil and chopped garlic to
brown slightly. Transfer into casserole dish. Fry onion
until golden.

Scatter vegetables and potatoes over chicken in casserole
dish. Mix the contents of the Knorr Chicken Casserole Mix
with water and pour into dish.

Cover and cook for 1 1/2 hrs or until chicken is cooked
and potatoes are tender. Add water throughout cooking
process if needed. 40 mins before finish time, add
mushrooms.

Serve hot with a dab of Irish Butter on top!

For extra flavor, add a splash of red wine to the dish
before cooking, or for a lighter dish, cook potatoes
separately.

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

Uncle Dirty Dave's Archives

MMMMM

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Dave Drum wrote to Sean Dennis <=-

That sent me scurrying to the search engine - where I found: "Saigon cinnamon is a species of cassia cinnamon with a stronger flavor and
aroma than other varieties. Though it's considered to be lower quality than Ceylon cinnamon, it's less expensive and easily found in grocery stores."

I like the taste. To me, it has a stronger and more enjoyable taste.

I'll stick with my "regular" cinnamon - which I take every day to he'p with my diabetes.

Sam's has a variety of ultra-pure cinnamon in capsule form I want to get
once I get the ca$h to do so along with Co-Q-10 (spendy) and
alpha-lipoic acid to help with the diabetic neuropathy as it has been
proven to help regrow the nerve sheaths that get burnt off from too much
sugar in the blood. Speaking of which, I am happy to report that I have brought my A1C down from 12% to 8% doing nothing but diet and insulin.

And it's a whole lot more convenient than peeling and mashing "real" garlic. Plus (and this is the BIG benefit) it's a known and repeatable strenght in your recipes .... which is the mAin reason I use it in my chilli, etc.

I added a bit on my chicken last night. YUM.

Think of all the nice stuff you can tackle when you get your china clippers. Bv)=

My mom just got her choppers fixed and my dad is working on getting a
set for him. Mom remarked that when I get my teeth, we're all going to
Texas Roadhouse. :D I love their beef steak tips.

Even more grits:

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

Title: Panseared Grits with Spiced Shrimp and Bacon
Categories: None
Yield: 2 Servings

1/4 ts Salt
1/2 ts Freshly ground black pepper
2 ts Ground cumin
1 ts Paprika
1 ts Cayenne
10 md Shrimp in the shell; (10
-ounces) washed (10 to 12)
2 tb Olive oil
2 Red jalapeno chiles;
-stemmed, seeded, and
-julienned
2 Green jalapeno chiles;
-stemmed, seeded, And
-Julienned
1 bn Green onions; trimmed and
-thinly Sliced On The Diagon
4 Garlic cloves; thinly sliced
2 Limes; Juiced

MMMMM---------------------------GRITS--------------------------------
3/4 c Grits
1/2 ts Sea salt
3 3/4 c Boiling water
4 sl Bacon; thinly sliced

Panseared grits: In a medium saucepan, stir the grits and salt into
the boiling water. Reduce the heat and simmer, covered, for about 10
minutes, stirring occasionally. Remove from the heat and pout into a
buttered 8x8-inch dish. Let cool until firm. Remove from the dish and
cut into quarters. Fry the bacon in a large heavy skillet over medium
heat. With slotted spoon, remove the bacon and drain on paper towels,
reserving the fat in the pan. In the same skillet, sear the quartered
grits over high heat until golden on both sides. With a spatula,
transfer to a platter. Combine the salt, pepper, cumin, paprika, and
cayenne in a bowl. Add the shrimp and toss to coat evenly. Wipe the
skillet clean and heat the olive oil over high heat. Saute the shrimp
1 to 2 minutes. Toss in the jalapenos, green onion, garlic and
reserved bacon and cook 1 minute longer. Remove from heat and stir in
the lime juice. Scatter over the seared grits and serve. Yield: 2 to
4 servings 10/5/96 show Copyright, 1996, TV FOOD NETWORK, G.P., All
Rights Reserved Recipe By : TOO HOT TAMALE

Posted to MC-Recipe Digest V1 #263

Date: Sun, 27 Oct 1996 15:13:04 -0600

From: Pat Asher <asher@mcs.com>

MMMMM

-- Sean



... Gone crazy, be back later, please leave message.
___ MultiMail/Win v0.52

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Sean Dennis wrote to Dave Drum <=-

Dave Drum wrote to Sean Dennis <=-

That sent me scurrying to the search engine - where I found: "Saigon cinnamon is a species of cassia cinnamon with a stronger flavor and
aroma than other varieties. Though it's considered to be lower quality than Ceylon cinnamon, it's less expensive and easily found in grocery stores."

I like the taste. To me, it has a stronger and more enjoyable taste.

I haven't tried it - so, I can't speak to that. I've been sufficiently
pleased with my "regular" cinnamon - so far.

I'll stick with my "regular" cinnamon - which I take every day to
he'p with my diabetes.

Sam's has a variety of ultra-pure cinnamon in capsule form I want to
get once I get the ca$h to do so along with Co-Q-10 (spendy) and alpha-lipoic acid to help with the diabetic neuropathy as it has been proven to help regrow the nerve sheaths that get burnt off from too
much sugar in the blood. Speaking of which, I am happy to report that
I have brought my A1C down from 12% to 8% doing nothing but diet and insulin.

That's (Co-Q 10 w/cinnamon) how I take mine. I buy multivitamins and
1500 mg glucosamine caplets, as well as my potassium tablets from a
mail-order joint called Puritan's Pride. They sent me a nice sized
samply bottle of the Co-Q 10 w/cinnamon with a shipment and I noticed
that the cinnamon he'ped my blood sugar levels .... so, I've kept it
on hand since. One capsule every morning w/my coffee.

And it's a whole lot more convenient than peeling and mashing "real" garlic. Plus (and this is the BIG benefit) it's a known and repeatable strenght in your recipes .... which is the mAin reason I use it in my chilli, etc.

I added a bit on my chicken last night. YUM.

See tag line.

Think of all the nice stuff you can tackle when you get your china clippers. Bv)=

My mom just got her choppers fixed and my dad is working on getting a
set for him. Mom remarked that when I get my teeth, we're all going to Texas Roadhouse. :D I love their beef steak tips.

When you get yours - be sure to invest in a tube of Fix-O-Dent (or Poli-
Grip).

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

Title: Garlic Green Chile
Categories: Pork, Stews, Vegetables
Yield: 4 Servings

2 lb Pork; 1/4" dice
1/2 c Oil
3 Heads fresh garlic; peeled
6 lg NuMex green chilies; seeded,
- stemmed, diced fine
1/2 ts (ea) salt & white pepper
1 lg Onion; diced medium
3 lg Green tomatoes; diced 1/4"
2 lg Russet potatoes; diced 1/4"
- opt

Cut pork into 1/4" cubes. Heat oil in skillet and cook
pork until pink is gone and browning begins. Separate
bulbs into cloves and peel. Place cloves in skillet
and cook until tender. Add diced potato, if using,
green chilies and onions. Chop and seed the green
tomatoes and add to skillet. Add the remainder of the
seasonings and cook, covered to retain as much juice
as possible.

This is a recipe I use when I cannot get tomatillos. If
you can get tomatillos use them in place of the green
tomatoes - in about the same volume (4 - 6 tomatillos
depending on size).

Uncle Dirty Dave's Kitchen

MMMMM

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Quoting Sean Dennis to All <=-

Saigon cinnamon.

There are several kinds. Chinese cassia is the cheapest and
commonest one. Ceylon true cinnamon is very mild and sweet; it is
rare and expensive. Cassia is stronger, spicier and somewhat bitter.
In North America cassia can legally be sold as cinnamon but in
Europe where the food rules are generally stricter (and more
strongly enforced) cinnamon is cinnamon and cassia is cassia.

I haven't encountered the Vietnamese variety myself.

Here's something you can make with it; scones are rich with cream,
butter and eggs but not overly sweet. American biscuits are buttery,
light and flaky, rarely sweet, but English scones are drier, crumbly,
and somewhat sweet. Serve with jam, not gravy!

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

Title: Cinnamon Walnut Scones
Categories: Quickbreads, Biscuits, British
Yield: 8 Servings

1 3/4 c All-purpose flour
1/4 c Chopped walnuts; finely
-chopped
4 1/2 ts Sugar
2 1/4 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 c Butter; cold
2 Eggs
1/3 c Whipping cream
1/4 c Buttermilk

In a bowl, combine the first six ingredients; cut in butter until
the mixture resembles coarse crumbs. Combine eggs and cream; stir
into dry ingredients just until moistened. Turn onto a floured
surface; gently pat into a 7-in. circle, 3/4-in. thick. Cut into
eight wedges.

Separate wedges; place on a lightly greased baking sheet. Brush
tops with buttermilk. Let rest 15 minutes. Bake at 450 for 14-16
minutes or until golden brown.

Recipe by: Taste Of Home
Formatted by: Martha Hicks

MMMMM


Cheers

Jim


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Hello Jim,

Saigon cinnamon.

There are several kinds.

The two main kinds are cassia cinnamon and ceylon cinnamon.
Cassia and Ceylon.

Chinese cassia is the cheapest and commonest one.

It is not "Chinese" cassia, but cinnamomum cassia, commonly
known as cassia. There are three types of cassia cinnamon - saigon,
chinese, and indonesian. The most preferred variety among cassia
cinnamon is saigon.

Ceylon true cinnamon is very mild and sweet; it is rare and expensive.

Both cassia and ceylon are real types of cinnamon.
Of course ceylon is more expensive, given it is native
to Sri Lanka and generally not found in grocery stores.
It is commonly used in Europe and Mexico, and a must
for authentic recipes.

Cassia is stronger, spicier and somewhat bitter.

Chinese cassia is popular in China for medicinal use. I do not
believe anybody would like it as an addition to whatever they are
making.

All varieties of cassia have high levels of coumarin, which can be
dangerous. Unlike Ceylon, which has only trace and negligable amounts.

In North America cassia can legally be sold as cinnamon but in
Europe where the food rules are generally stricter (and more
strongly enforced) cinnamon is cinnamon and cassia is cassia.

You are so full of shit your eyes are turning brown. Both cassia
and ceylon can legally be bought and sold in North America, as well
as in Europe and elsewhere. Whatever gives you the bizarre idea that
rules against the sale of cinnamon even existent? While that may be
true in Afghanistan or in some other backwater place, I can think
of nowhere else where it is or might be banned.

I haven't encountered the Vietnamese variety myself.

Bullcrap. Saigon or Korintje cinnamon are both varieties of Cassia
cinnamon, commonly found in grocery stores in Canada and USA.

Here's something you can make with it; scones are rich with cream,
butter and eggs but not overly sweet.

Dude, you can make anything you want with whatever kind of cinnamon
you like.

For Life,
Lee

--
Make Sure Your Next Erection Is In Safe Hands

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