-=> On 07-05-19  20:12,  Ruth Haffly <=-
 -=> spoke to Michael Loo about 632 overflowxn <=-

 RH> For a time, seemed to have started in the 90s (IIRC, "Windows for
 RH> Dummies" was one of the first ones out) there were a number of books
 RH> on the market along the theme of "XYZ for Dummies". They covered quite
 RH> a range of topics.I never bought any because none of the subjects
 RH> covered were of interest to me but they did cover quite a wide spectrum
 RH> of topics. As I remember, most of them had a yellow cover meant to look
 RH> sort of like a legal pad.

They do tend to be a certain style in appearance and in writing.  I have
bought more than one of them.  In fact, I can look at the book case
behind my monitor and see "Windows 7 for Dummies".  It came with a
searchable DVD, which is still shrink wrapped next to the book, neither
of which have been opened.  OTOH, I have several other Win7 books which
I did make good use of.  I can see a number of pages that have slips of
paper tagging some pages.
 

 RH> I'd rather pit them, but, that's my choice.
 
 RH> I can tolerate a certain level of pain but I don't want to crunch down
 RH> on a cherry pit and break a tooth. Spending time at the dentist is not
 RH> one of my favorite things.

Gail will certainly agree with you there.  Over the years she has broken
several teeth.  It is uncertain whether it was because of crunching on
something unexpectingly hard (nut shell, peach pit hunk, etc.) or just
because a filling finally decided to crack.

This has a nice low carb count.  But I do wonder at why use ground beef
in a tofu recipe.  I tend to think of tofu as being an ingredient used
primarily in vegetarian recipes (but even the chicken broth negates that
thought).

Personally, I'd just go with an increased amount of ground beef.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Szechuan Bean Curd(Tofu)
 Categories: Asian, China, Vegetable, Diabetic
      Yield: 4 Servings
 
      4 oz 85% lean ground beef
      1 c  Green onions  w/tops chopped
      1    Clove garlic minced
    3/4 c  Chicken broth
      2 tb Light soy sauce
      1 tb Chili sauce
      1 ts Sesame oil
    1/4 ts Hot oil*
    1/4 ts Red pepper flakes
      2 tb Corn starch
      2 tb Cold water
      1 c  Bean curd(tofu) 1/2" cubes
 
  Place ground beef, green onions, & garlic in a nonstick skillet and
  cook, stirring quickly, until beef is browned. Stir in chicken broth,
  soy sauce, oils, and red pepper flakes. Mix the cornstarch with the
  cold water. Add to the skillet. Cook stirring continously, until
  sauce thickens. Gently stir in the bean curd (tofu). Continue cooking
  over medium heat for 3 minutes. * Sesame oil & hot oil may be found
  in Asian markets and in cooking specialty stores. Nuitritive values
  per serving:
  :      Carbohydrates 9 gm     Protein 15 gm     Fat 7 gm
  :      Calories 149     Fiber .9 gm     Sodium 518 mg
  :      Cholesterol 18 mg Food Exchange per Serving:
  :      2 Lean Meat     1 Vegetable
  
  Origin: The Art of Cooking For The Diabetic, by-Hess & Middleton,
  Signet Publishing, ISBN # 0-451-16118-1, Copyright 1989, USA
  
  From: Jr Byers                        Date: 04-09-97
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:57:46, 07 Jul 2019
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