>  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.

I've seen these only in the stores.

>  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.

It all depends on how careful you are willing to be
to get the optimal-tasting product.

> 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).

That recipe is an Americanization (and not that bad a one)
of mapo dofu (ma po tofu), in which an optional ingredient,
traditionally pork or minced pickled vegetable, is used as 
an accent for the main protein. The recipe obscures this
fact by making the ratio of meat to bean curd too close.

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

That of course would make a different dish altogether.

>       Title: Szechuan Bean Curd(Tofu)
>  Categories: Asian, China, Vegetable, Diabetic
>       Yield: 4 Servings
>       4 oz 85% lean ground beef

Pork would be the standard meat.

>       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

"Chilli garlic sauce" perhaps, or spicy black
bean sauce.

>       1 ts Sesame oil
>     1/4 ts Hot oil*

La you, literally "hot oil"

>     1/4 ts Red pepper flakes

Crushed Szechwan peppercorns would add a more
authentic touch.

>       2 tb Corn starch
>       2 tb Cold water
>       1 c  Bean curd(tofu) 1/2" cubes

More - closer to a 12 oz block.

>   Origin: The Art of Cooking For The Diabetic, by-Hess & Middleton,
>   Signet Publishing, ISBN # 0-451-16118-1, Copyright 1989, USA

Substantially less perverted than I'd have thought.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Chinese Mapo Tofu
 Categories: Chinese
      Yield: 4 servings

      2 tb Oil; for sauteing                   1 pk Fresh tofu (any
firmness)
      1 tb Black Bean Garlic Sauce                  - cut into cubes
           - (see notes)                     1/4 c  Chopped green onions
      1 ts Red Chili Paste with Garlic              Salt; to taste
    1/4 lb Ground pork

   Cooks notes:  Black Bean Garlic Sauce and Red Chili Paste with Garlic
are
  available at Asian markets and some supermarkets with large Asian
specialty
  sections.

   Procedure:  In a wok or deep skillet, place oil, Black Bean Sauce, Red
  Chili Sauce with Garlic and ground pork. Turn heat on high; gradually
  combine the sauces and meat as the heat increases. When meat is browned
and
  cooked through, turn heat to medium and add cubed tofu. Mix gently and
  continue to simmer for 5-8 minutes, stirring occasionally, until well
  blended and tofu is heated through. Add green onion and toss. Add salt to
  taste.

   Presentation:  Serve hot accompanied with cooked white rice.

   Yield:  Makes 4 servings

   This recipe was sent in to the paper by Janet Eng of Buena Park, CA.
  (Orange Country Register)

  Shared by Ed Pallan

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