MSGID: 1:18/200.0 68f768c0   
   -=> Sean Dennis wrote to Dave Drum <=-   
      
    DD>   No attribution given on the recipe   
      
    SD> I have seen some of your personal recipes floating around   
    SD> the Internet without attribution.   
      
   I put "credits" on ther recipes I post as a matter of courtesy (and   
   sometimes as a matter of assigning blame). It costs nothing either way.   
      
    SD> I like this recipe but without the lean and fat-free ingredients...   
      
    SD> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    SD>       Title: Creamy Linguine with Ham   
    SD>  Categories: Luncheon, Main dishes, Pasta, Pork & ham   
    SD>       Yield: 4 Servings   
      
    SD>       1    Zucchini; halved and sliced   
    SD>       2 oz Lean ham; julienned   
    SD>     1/3 c  Fat-free chicken broth   
    SD>     1/3 c  Fat-free mayonnaise   
    SD>     1/4 ts Black pepper   
    SD>       8 oz Linguine; cooked   
      
   I'd probably find something to swap for the squash, as well. These "fat   
   free" folkers forget that fat carries flavour. Really. Of course you   
   can get ridiculous with it.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Southern Fried Deep-Fat Fried Fat   
    Categories: Pork, Breads, Snacks   
         Yield: 16 Servings   
       
         1 lb Ham fat; with skin, in 16   
              - squares   
         1 qt Oil, tallow or lard   
      
   MMMMM---------------------------BATTER--------------------------------   
     2 1/2 c  Sifted flour   
         2 c  Cold water   
              +=OR=+   
         2 c  Club soda   
              Egg yolks   
           pn Salt   
       
     Cut the ham fat into 16 equal, squarish pieces. Set   
     aside.   
        
     Put oil/tallow/lard into a deep fryer or a fondue pot   
     to heat. While the cooking oil is heating to 360ºF/180ºC   
     ......   
        
     Make the batter. I prefer to use club soda as it gives a   
     lighter (and I think) crispier batter. You may use plain   
     old cold water if you wish. A couple (or three) egg   
     yolks help hold things together and blend in.   
        
     When the oil is hot, dip the chunks of fat into the   
     batter and fry in the hot oil until golden brown.   
        
     Serve hot.   
        
     If you have batter left over you may want to fry up some   
     batter-dipped crudities (cauliflower or broccoli florets,   
     onion rings, or bell pepper strips/rings) as an   
     accompaniment.   
        
     Serve with your favourite hot-pepper sauce on the side.   
        
     FROM: The fevered brain of Uncle Dirty Dave, in his   
     kitchen one dark and stormy night. Inspired by the glut   
     of fried "stuff" hawked at fairs and expositions. This   
     ain't "healthy" in any key. But it IS tasty.   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... I listed three taverns as dependants on my tax return.   
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