2012 but was not nearly so obnoxious as the milk
whose due date was a week from now but had
managed to go sour within a few days of opening.

Which is why we now buy Lactaid milk. Not for the lactoss free aspect
but for the much longer shelf life. Mostly, I only use it for my

The shelf life of enzymated milk is much
longer, but that's funny because lactose
isn't affected by bugs as much as other
sugars, which is why they put it in milk
stouts - to add sweetness and body but
not feed the yeasts and things.

coffee, and Gail does not use it at all -- so it tends to stay in the
frig for weeks or more. Even then, the gallon size ends up getting the
last bit tossed after Gail sniffs it and turns her nose up. I never
notice until it turns lumpy in my coffee.

Might as well get a pint of half-and-half.

Title: Masa Soup <t> (A Thick Vegetable, Lentil And Pea Soup)
From: Neal Pinckney <neal@aloha.com>

This is a big old nah for a number of reasons.
I did try Bragg's Liquid Aminos, and it (they)
didn't taste bad, sort of like a riff on cheap
soy sauce.

Filipino ukoy
categories: main, shellfish
servings: 15

h- SQUASH
1 1/2 lb kabocha squash, unpeeled
3 carrots
1/2 c baby dried shrimp
1/2 lb large shrimp, peeled and deveined
1/2 lb bean sprouts
1/2 bn green onions, chopped
1 1/2 ts salt
1 1/2 ts pepper
h - SAUCE
1/4 c light soy sauce
1/2 c vinegar
1 sm onion, diced
2 cloves garlic, minced
1/2 ts pepper
h - BATTER
2 c flour
1 Tb salt
2 eggs
1/2 ts cayenne pepper
2 1/2 c water
Oil for frying

Squash and Bean Sprout Fritters With Large Tiger Shrimp

Wash and quarter squash and remove seeds. Coarsely
grate squash and carrots in food processor or with
hand grater. Transfer to large bowl and add dried
shrimp, shrimp, bean sprouts, green onions, salt
and pepper.

For sauce, combine soy sauce, vinegar, onion, garlic
and pepper and mix well.

For batter, combine flour, salt, eggs, cayenne and water
and mix thoroughly. Add batter to Squash and mix well.
Form into palm-size 2-in-thick fritters.

Heat 1/4" oil in skillet over medium heat. Fry fritters
until golden brown, about 2 min per side. Drain on paper
towels. Spoon sauce over fritters.

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