My take on it was that Dale's disks had information of
potential commercial if not security value. Of course,

All of what I need to get rid of is the result of working with
commercial clients. For each of those clients there was some sort of
NDA or court order covering the info.

Figured, actually, but for me I tend to obey the
strictest protocol that I'm likely to answer to
for pretty much anything, unless there's a major
time constraint.

Most of the paper product has long since gone to the shredder trucks. It
is the few remaining floppys that I was concerned about. All of it was produced on my personal computer, and none of it was classified national security material. Thanks to Dave Drum, I now believe that I will have gotten rid of all residual info in a satisfactory manner.

Another weight off your shoulders.

Earl did produce some strange recipes -- just saying.
Title: Mock Crab Cake No. 2
Categories: Eggplant, Old bay
Yield: 4 Servings

1 lg Eggplant
1 tb Minced parsley
4 tb Diced bread crumbs
1 Egg, separated, white beaten
Stiff
1 tb Minced dried onion
1 tb Worcestershire sauce
2 tb Old Bay Seasoning
2 tb Vegetable oil

Prick the eggplant with fork several times and put on plate in
microwave. Cook on high for 7 minutes or until eggplant is soft and
cooked through. Remove the skin and put the insides in blender and
process on high for 20 seconds. In large bowl put eggplant and all
remaining ingredients except oil, folding in beaten egg white last. In
non-stick skillet, heat about 1 tbs of oil. When hot, drop about 1/4
cup of eggplant mixture in skillet and fry the cake 2-3 minutes on
each side until crispy. You should be able to fry two or three at a
time. Serve with tatar or cocktail sauce.
From: Earl Shelsby Date: 08-15-96
Cooking

Aside from the massive amount of Old Bay, it's a
peculiar recipe only in its name, which is silly.
It would make something tasting sort of like Mrs.
Paul's eggplant sticks, which was the way I first
got to like eggplant.

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

Title: Sichuan Fried Eggplant
Categories: Vegetables, Vegetarian, Chinese
Yield: 4 servings

1 lb Eggplant 2 c Peanut oil; for
deep-frying

-----------------------------------BATTER-----------------------------------
1/4 c All-purpose flour 1/4 ts Salt
2/3 c -Water

-----------------------------------SAUCE-----------------------------------
1 tb Peanut oil -OR- cider vinegar
3 tb Finely chopped scallions 3 tb Tomato paste
1 tb Finely chopped fresh ginger 2 ts Sugar
2 ts Chili bean sauce 2 tb Dark soy sauce
2/3 c Stock (chicken or vegetable) 1 ts Cornstarch; mixed with:
2 tb Rice wine or dry sherry 1 ts -Water
1 tb Chinese black vinegar

Cut the eggplant into thin 1-1/2-inch by 3-inch slices. Do not peel
them.

For the batter mix the flour, water, and salt together in a small bowl,
then strain through a fine sieve. Let rest for about 20 minutes.

For the sauce, heat a wok or large frying-pan until hot and add the 1
tablespoon of oil. Put in the scallions, ginger, and chili bean sauce
and
stir-fry for 30 seconds. Then add the stock, rice wine, vinegar, tomato
paste, sugar, and soy sauce and continue to cook for 1 minute. Thicken
the
sauce with the blended cornstarch and cook another minute. Set aside.

Heat the oil in a deep-fat fryer or large wok until quite hot. Dip the
slices of eggplant into the batter, let the excess batter drip off, then
deep-fry. You may have to do this in several batches. Remove from the
oil
with a slotted spoon and drain well on paper towel.

Arrange the eggplant slices on a serving platter, pour the sauce over and
serve.

Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company,
Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias

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