1917 Melvin Jones and a number of other Chicago businessmen found Lions
Clubs International, now the largest service organization in the world.

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

Title: Braised Lion's Head In A Sandy Pot
Categories: Oriental, Pork, Meatballs
Yield: 4 Servings

1 lb Pork butt; ground or chopped
1/4 c Water chestnuts; minced
1 ts Ginger root; minced
2 Green onions; minced
1/2 c Cooked rice
1 tb Dark soy
1/2 ts Sesame oil
2 tb Water
3 c Chinese mustard cabbage;
- shredded
4 c Stock (or water)
1/2 ts Salt; to taste
1/4 ts Sugar
6 tb Peanut oil

PREPARATION: In bowl, thoroughly mix pork, water
chestnuts, ginger root, green onions, cooked rice, dark
soy, sesame oil & water. Allow mixture to marry for 30
minutes. Form into firm balls, one for each serving,
each the size of a tennis ball (about 3 1/2" across).

BRAISING: Heat wok or skillet to hot; add oil. When oil
begins to smoke, introduce meatballs 1 at a time, so as
not to cool oil. Fry meatballs until a brown crust has
formed. They must be well crusted in order to retain
their shape while stewing.

COOKING IN SANDY POT: Line sandy pot with shredded
Chinese mustard cabbage; sprinkle with pan oil from
meatballs, salt & sugar. Add meatballs, then add cool or
cold stock. Bring slowly to boil; cover; reduce heat to
medium & simmer for about 2 hours.

Correct seasoning if necessary. Serve.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... "Your words become your world." -- Nadeem Kazi
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

19 October 1917 - DOUGHNUTS GO TO WAR: The first doughnut is fried by Salvation Army volunteer women for American troops in France during
World War I.

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

Title: The Famous Salvation Army Donuts
Categories: Breads, Snacks
Yield: 15 Doughnuts

2 c All-purpose flour
1 ts (level) baking powder
1 tb Lard
1 1/2 c Sugar
1/4 ts (level) salt
1/4 ts (level) ground nutmeg
1/4 ts (level) ground cinnamon
1/2 c Milk
1 lg Egg
Lard for deep frying

Recipe courtesy Salvation Army

Reserve 1/4 cup of the flour for the board. Combine the
remaining flour with the baking powder and set aside.
Cream the lard, 1/2 cup of the sugar, salt, nutmeg and
cinnamon. Add milk and well-beaten egg and stir. Then add
the flour-baking powder mixture. Work into a soft dough
and roll onto the floured board into a 1/4" thick sheet.

Cut into the desired shape and fry in the oil, heated to
about 375ºF/190ºC. Turn donuts frequently while frying.

The fat should be hot enough to give the donuts a rich
golden-russet color in 3 minutes. While hot, roll donuts
in remaining sugar. This recipe will make about 15 good
sized donuts.

Yield: 15 donuts

From: http://www.foodnetwork.com

Uncle Dirty Dave's Archives

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... "All these doughnuts and not a cop in sight." -- Plucky Duck
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

02 March 1917 - PUERTO RICANS BECOME US CITIZENS: The Jones-Shafroth Act
grants US citizenship to anyone born in Puerto Rico from April 11, 1899, onward, also establishing a bill of rights and making resident
commissioner an elected office. It's not without cost, though, as 20,000
newly eligible Puerto Ricans will shortly be drafted into World War I.

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

Title: Mama's Puerto Rican Chicken
Categories: Poultry, Vegetables, Herbs, Breads
Yield: 8 Servings

4 lb Broiler/fryer chicken; cut
- up
1 ts Ground cumin
1 ts Dried oregano
1 ts Garlic powder; divided
1 ts Salt; divided
1 ts Coarse ground pepper;
- divided
1 c Dry bread crumbs
3/4 c All-purpose flour
2 lg Eggs; beaten
1/4 c Oil
1/4 c Butter

Set oven to 350-|F/175-|C.

Sprinkle chicken with cumin, oregano, 1/2 teaspoon
garlic powder, 1/2 teaspoon salt and 1/2 teaspoon
pepper. In a shallow bowl, mix bread crumbs with
remaining garlic powder, salt and pepper. Place flour
and eggs in separate shallow bowls. Dip chicken pieces
in flour to coat all sides; shake off excess. Dip in
eggs, then in crumb mixture, patting to help coating
adhere.

In a large skillet, heat oil over medium heat. Stir in
butter. Add chicken in batches; cook until golden brown,
2-3 minutes per side. Place chicken on a rack in a
shallow roasting pan. Bake, uncovered, until chicken is
no longer pink, 30-35 minutes.

FROM: Edwin Robles, Milwaukee, Wisconsin

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

Uncle Dirty Dave's Archives

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... "Never eat more than you can lift." -- Miss Piggy
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

04 March 1917 - RANKIN BECOMES FIRST FEMALE ELECTED TO US CONGRESS:
Jeannette Rankin takes her seat in the House of Representatives as the
first woman elected to serve in Congress. The Montana Republican will
vote against entry into World War I, and for women's voting rights.

Jeannette Pickering Rankin was an American politician and women's rights advocate who became the first woman to hold federal office in the United
States in 1917. She was elected to the U.S. House of Representatives as
a Republican from Montana in 1916; she served one term until she was
elected again in 1940. As of 2023, Rankin is still the only woman ever
elected to Congress from Montana.

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

Title: Congress Tarts
Categories: Breads, Nuts, Fruits
Yield: 12 tarts

MMMMM-------------------------PASTRY---------------------------------
220 g (1 3/4 c) A-P flour
75 g (3/8 c) caster sugar
110 g (4 oz) unsalted butter
1 lg Egg
1/4 ts Salt

MMMMM-------------------------FILLING--------------------------------
12 ts Seedless raspberry jam
80 g (3 oz) ground almonds
15 g (1/2 oz) A-P flour
1/2 ts Baking powder
1/2 ts Salt
50 g (1 3/4 oz) caster sugar
50 g (1 3/4 oz) unsalted butter
1 lg Egg
1 ts Almond extract

MMMMM------------------------DECORATION------------------------------
4 Blanched almonds
1 tb Flaked almonds

EQUIPMENT: 12 hole shallow baking tin 68mm or 2 5/8"
diameter and a round cutter 68mm or 2 5/8" diameter

PASTRY BY FOOD PROCESSOR: Put the flour, salt, sugar and
cubed butter into the bowl of a food processor. Pulse 4
times to combine.

Add the egg and pulse 4 times.

Gather the mixture into a ball and knead briefly.

PASTRY BY HAND: Put the flour and salt in a bowl and
mix.

Cut the butter into small pieces and rub it into the
flour with fingertips until it resembles breadcrumbs.

Stir in the sugar then mix in a beaten egg with a fork.

Bring the mixture together with your hands into a dough
and knead briefly.

CHILLING: Flatten the pastry into a disc and wrap in
clingfilm.

Place in the fridge for 30 minutes to chill.

FILLING: Put the ground almonds, sugar, salt and baking
powder into a bowl.

Melt the butter in a saucepan over a low heat or in a
bowl in the microwave.

Allow to cool slightly then beat into the dry
ingredients with a wooden spoon.

Beat the eggs and almond extract into the almond
mixture.

Roll the dough out with a little extra flour to prevent
sticking at about half a centimetre (1/4") thickness.

Cut out 12 rounds and place in the tin. Place a teaspoon
of jam in the bottom of each one.

Use two teaspoons to divide the almond frangipane
filling evenly to cover the jam.

Decorate the tarts with flaked almonds, whole almonds or
thin crosses of pastry.

Set the oven @ 180ºC/350ºF (160ºC/320ºF FAN) - Gas 4 and
bake for about 20 minutes or until golden.

Leave the tarts to cool in the tins for a few minutes
the lift out onto a wire rack to cool completely.

RECIPE FROM: https://greatbritishrecipes.com

Uncle Dirty Dave's Archives

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... If progress means "moving forward" what does congress mean?
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

2 June 1917 - BILLY BISHOP FIRST WORLD WAR FLYING ACE: undertakes a solo mission behind enemy lines, shooting down three aircraft as they were
about to take off and several more on the ground, for which he is
awarded the Victoria Cross.

The top Canadian flying ace during World War One, Billy Bishop is
officially credited with 72 victories.

During World War Two, he was instrumental in establishing the British Commonwealth Air Training Plan.

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

Title: Bishop's Brisket
Categories: Five, Beef
Yield: 14 Servings

3 lb Corned beef brisket
1 c Red wine
1/2 c Brown or Dijon mustard
1 tb Garlic powder; to taste
1 tb Onion powder; to taste

Place Corned Beef Brisket on a DOUBLE-THICKNESS of
aluminum foil.

Rub all over with as much Garlic Powder and Onion powder
as you want (It all depends on your taste and the size
of the Brisket, but I figure I use about 2 or 3
teaspoons of each).

Now smear liberally all over with the Mustard (the
amount used depends on the size of the Brisket).

At this point I usually place the aluminum foil
containing the Corned Beef in a baking pan and bend the
edges up to hold the liquid.

SLOWLY pour in the Red Wine.

Wrap the aluminum foil as tightly as possible around the
Brisket being sure that no steam will be able to escape.

Bake @ 300°F/150°C for 4-5 hours.

CAREFULLY open aluminum foil (you can be burned by the
escaping steam if you aren't careful).

Remove Corned Beef Brisket to a platter and allow to
"rest" for 10-15 minutes before slicing.

Discard the liquid. (Why??? - UDD)

Recipe by Charlene Joylette

SERVES: 12-16

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

Uncle Dirty Dave's Archives

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... My way of joking is to tell the truth. It's the funniest joke in the world. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)