10 Octpver 1911 - 2,000 YEARS OF IMPERIAL RULE BEGINS TO CRUMBLE IN
CHINA: The building of railways by foreign powers in China stokes nationalistic fervor, and unfair financial gain for those same foreign
powers leads to violent protests. Today's Wuchang Uprising will start
the Xinhai Revolution, the overthrow of more than 2 millennia of i
mperial rule.

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

Title: Happy Childbirth Chicken & Ginger Jautza
Categories: Oriental, Poultry, Breads, Sauces, Vegetables
Yield: 24 Servings

MMMMM---------------------------DOUGH--------------------------------
2 1/2 c All-purpose flour
1 ts Salt
1 c Water; boiling

MMMMM--------------------------FILLING-------------------------------
1 lb Chicken breast, boned,
- skinned
3 tb Fresh ginger root; grated
1 cl Garlic; mashed
2 Green onions; minced
1 tb Soy sauce
1 tb Rice wine
1/2 ts Sugar
1/2 ts Ground Sichuan pepper
1 ts Dark sesame oil

These are made exactly the same as "Eugenia Su-Brown's
Pork Filled Jautza," except for the filling.

FOR THE DOUGH: Place the flour and salt in a stainless-
steel bowl. Pour the 1 cup boiling water over the flour
and stir until it forms a dough. when the dough is cool
enough to handle, knead it until very smooth & elastic.
Shape into a log about 12" long. Cut the dough in half
and then in quarters. Cut each quarter in half and then
cut each of these pieces in 3 equal pieces. This will
produce 24 equal pieces. Cover with a cloth and then
plastic wrap to keep soft but dry.

FOR THE FILLING: Mince the chicken finely. Combine the
chicken, ginger, garlic, green onions, soy sauce, rice
wine, sugar, Sichuan pepper and sesame oil.

Working one at a time, roll each piece of dough into a 2
1/2" circle. Place 1 teaspoon of the filling in the
center. Pinch the edges of the dough together to seal.
This is usually done by pleating one side onto the other,
forming a crescent. Shape on the counter so that the
bottom flattens. If your dough dries out too much, or
if you use additional flour for rolling the dough out,
you may need to use a little water to seal the edges
together.

You may steam-fry the dumplings as in the preceding pork
recipe, or you may place each dumpling on a small square
of parchment paper and then steam them in a bamboo
steamer. If using the steamer baskets, place 3 cups of
water and a copper penny in a wok. Place over medium
heat. When the water begins to boil, place the steamer
baskets over the water and cover with the lid. Twist a
wet tea towel and wedge it around the bottom of the
basket to keep in the steam. The copper penny will make
noise as long as there is enough water to boil. If it
stops making noise, add 3 additional cups of hot water,
poured over the towel. The dumplings will be finished
in 8 minutes.

Serve hot with a dipping sauce made of half soy sauce
and half vinegar with some minced green onion floating
in it.

Recipe: Joyce Dodson Piotrowski

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19 March 1911 - 1ST INTERNATIONAL WOMEN'S DAY: Over 1 million men and
women attend rallies in Austria, Denmark, Germany and Switzerland.
Issues discussed included women's right to vote and to hold public
office, the right to work, to vocational training and an end to
discrimination on the job.

IWD is an official holiday in many countries including: Afghanistan,
Armenia, Azerbaijan, Belarus, Burkina Faso, Cambodia, China (for women
only), Cuba, Georgia, Guinea-Bissau, Eritrea, Kazakhstan, Kyrgyzstan,
Laos, Madagascar (for women only), Moldova, Mongolia, Montenegro, Nepal
(for women only), Russia, Tajikistan, Turkmenistan, Uganda, Ukraine, Uzbekistan, Vietnam, and Zambia. In Germany, Berlin's parliament
approved a bill in 2019 to make International Women's Day a public
holiday.

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

Title: Women's Day Quiche Lorraine w/Hash Brown Crust
Categories: Potatoes, Pork, Dairy, Cheese, Herbs
Yield: 6 Servings

4 tb Unsalted butter; melted
Salt & fresh ground pepper
6 sl Bacon; in 1/4" pieces
1 tb Extra-virgin olive oil
1 md Onion; chopped
3 lg Eggs
1/2 c Dairy sour cream
1/2 c Heavy cream
1 pn Nutmeg
1 pn Cayenne pepper
3/4 c Grated Gruyere or Ementhal
- cheese
1/4 c Chopped fresh flat-leaf
- parsley

Set oven @ 400-|F/205-|C.

Squeeze hash browns to remove as much moisture as
possible. In a 9" pie plate, combine hash browns, butter
and 1/4 teaspoon each salt and pepper. Press into the
bottom and up the sides of the plate. Bake until golden
brown around the edges, 30 to 35 minutes. Reduce heat to
350-|F/175-|C.

While crust bakes, cook bacon in a large skillet over
medium heat until crisp, 5 to 6 minutes; transfer to a
paper towel-lined plate and let cool.

Wipe out the skillet and heat oil over medium heat. Add
onion and cook, covered, stirring occasionally, for 6
minutes. Uncover and cook, stirring occasionally, until
tender and beginning to turn golden brown around the
edges, 5 to 6 minutes more.

In a large bowl, whisk together eggs, sour cream, heavy
cream, nutmeg, cayenne and 1/4 teaspoon each salt and
pepper. Stir in bacon, onion, cheese and parsley. Spoon
mixture into hash brown crust and bake until set and
golden brown, 20 to 25 minutes. Let rest for at least 10
minutes before serving.

By Clinton Kelly

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

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25 March 1911 - TRIANGLE SHIRTWAIST FACTORY FIRE CONFLAGRATION: Occurred
on the evening of March 25, 1911, in a New York City sweatshop, touching
off a national movement in the United States for safer working conditions.

The fire—likely sparked by a discarded cigarette—started on the eighth floor of the Asch Building, 23–29 Washington Place, just east of
Washington Square Park. That floor and the two floors above were
occupied by the Triangle Waist Company, a manufacturer of women’s shirtwaists (blouses) that employed approximately 500 people. The
flames, fed by copious cotton and paper waste, quickly spread upward
to the top two floors of the building. Fire truck ladders were only
able to reach six stories, and the building’s overloaded fire escape collapsed. Many workers, trapped by doors that had been locked to
prevent theft, leapt from windows to their deaths.

The Asch Building (later called the Brown Building) became a national
landmark in 1991.

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

Title: Victor Scargle's Mushroom & Goat Cheese Phyllo Triangles
Categories: Pastry, Apprtisers, Cheese, Mushrooms
Yield: 32 Servings

1 lb Portobello mushrooms
4 oz + 4 tb unsalted butter;
- melted
1 md Shallot; minced
1/2 lb White button mushrooms;
- stemmed, caps sliced 1/4"
Salt & freshly ground pepper
2 cl Garlic; minced
1/4 c Coarse chopped flat-leaf
- parsley
2 ts Fine chopped thyme
1/2 c Fresh mild goat cheese
8 Sheets of phyllo dough;
- thawed

Stem the Portobellos and cut the caps in half. Using a
sharp paring knife, cut off the black gills from the
undersides of the caps. Slice the caps crosswise
1/4-inch thick.

Melt the stick of butter in a large skillet. Add the
shallot and cook over low heat until softened, about 4
minutes. Stir in the Portobello and white button
mushrooms and season with salt and pepper. Cook over
moderate heat, stirring occasionally, until the
mushrooms are tender and their liquid has evaporated,
about 10 minutes. Stir in the garlic, parsley and thyme
and cook for 2 minutes longer, stirring. Transfer the
mushroom mixture to a food processor and pulse to a
coarse puree. Scrape the puree into a medium bowl, stir
in the goat cheese and season with salt and pepper. Let
cool.

Set the oven to 400ºF/205ºC.

Lay 1 sheet of the phyllo dough on a work surface; keep
the rest covered with damp paper towels. Brush the
phyllo sheet with melted butter and cut it lengthwise
into 4 even strips. Place 1 level tablespoon of the
mushroom filling in a corner of one of the strips, about
1/2 inch from the top. Fold the corner down to form a
triangle. Continue folding the triangle onto itself,
across and down, until you have a neat phyllo triangle.
Set the triangle on a large rimmed baking sheet. Repeat
with the remaining phyllo, melted butter and mushroom
filling. Brush the triangles with melted butter and bake
for about 20 minutes, or until browned and crisp. Let
cool slightly before serving.

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

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