18 July 1976 - A ROMANIAN GYMNAST PERFORMS A FLAWLESS OLYMPIC ROUTINE:
Romanian gymnast Nadia Comaneci, 14, is rewarded for her Montreal
Olympics uneven bars routine with the unprecedented score of a perfect
10. The first perfect score in modern Olympics history stuns the sports
world and will catapult Comaneci to international fame.

Nadia Elena Comaneci Conner is a Romanian retired gymnast and a
five-time Olympic gold medalist, all in individual events. In 1976, at
the age of 14, Comaneci was the first gymnast to be awarded a perfect
score of 10.0 at the Olympic Games. At the same Games (1976 Summer
Olympics in Montreal) she received six more perfect 10s for events en
route to winning three gold medals. At the 1980 Summer Olympics in
Moscow, Comaneci won two more gold medals and achieved two more perfect
10s. During her career Comaneci won nine Olympic medals and four World
Artistic Gymnastics Championship medals.

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

Title: Olympic Onion Rings
Categories: Vegetables, Beads, Dairy, Chilies
Yield: 8 Servings

Cooking spray
3 lg Onions (1 3/4 lb) sliced 1/2
- inch thick, separated into
- rings
Ice water
1 3/4 c A-P flour
2 c Buttermilk
Coarse salt
1 tb Ground chile
4 c Cornflakes; crushed
1 1/2 c Fine dried breadcrumbs

Set the oven @ 450ºF/232ºC.

Line two large baking sheets with parchment. Transfer
the larger onion rings to a bowl of ice water; reserve
the smaller rings for another use. In a wide, shallow
dish, add 1 1/2 cups flour. In a second wide, shallow
dish, whisk the buttermilk, remaining 1/4 cup flour, 1
tbsp. coarse salt and the chile powder, if using, until
well combined. In a third wide, shallow dish, mix the
cornflakes and breadcrumbs.

Working with 1 ring at a time, remove from the water and
coat in the flour, then soak in the buttermilk mixture,
then coat in the breadcrumb mixture, shaking off any
excess. Transfer to the prepared baking sheets in a
single layer. Spray generously with cooking spray.

Bake the rings for 25 to 30 minutes, turning once with a
fork and rotating the pans (top to bottom) on the
shelves. Serve hot.

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

Uncle Dirty Dave's Archives

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17 September 1976 - NASA UNVEILS A NEW SPACESHIP IN THE CALIFORNIA
DESERT: NASA's new reusable orbital space vehicle, the space shuttle, is
rolled out for its first public viewing in front of thousands of invited
guests in Palmdale, California. It's christened the 'Enterprise' after a write-in campaign by 'Star Trek fans, and most of the show's original
cast is on hand for the unveiling.

The first orbiter, Enterprise, was built in 1976 and used in Approach
and Landing Tests (ALT), but had no orbital capability. Four fully
operational orbiters were initially built: Columbia, Challenger,
Discovery, and Atlantis. Of these, two were lost in mission accidents: Challenger in 1986 and Columbia in 2003, with a total of 14 astronauts
killed. A fifth operational (and sixth in total) orbiter, Endeavour, was
built in 1991 to replace Challenger. The three surviving operational
vehicles were retired from service following Atlantis's final flight on
July 21, 2011. The U.S. relied on the Russian Soyuz spacecraft to
transport astronauts to the ISS from the last Shuttle flight until the
launch of the Crew Dragon Demo-2 mission in May 2020.

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

Title: NASA Barbecue Rub
Categories: Rubs, Herbs, Chilies
Yield: 1 Pound

1/2 c Table salt
+=OR=+
3/4 c Kosher salt
1/2 c Granulated sugar
1/3 c Brown sugar; light packed
3 tb Chilli spice mix powder
3 tb Paprika
2 tb Celery salt
1/2 c Ground oregano
4 ts Ground white pepper
1 tb Garlic powder
1 tb Ground black pepper
1 tb Ground cumin
3/4 ts Dry mustard
1/2 ts Ground cayenne pepper

Mix well. Store in an airtight container.

Use at least 1 tablespoon of rub per 1 lb of meat. Wrap
rub coated meat in plastic wrap and allow to marinate in
the fridge overnight before cooking.

Makes 1 pound = about 2 1/2 cups

Links to original: http://www.nasa.gov/mission_pages/
shuttle/shuttlemissions/sts135/american_meal.html

http://www.nasa.gov/pdf/567294main_American_meal_
Formulations.pdf

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

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06 October 1976 - JOHN HATHAWAY COMPLETES 50,600 MILE BICYCLE TOUR OF
EVERY CONTINENT: On this day in 1974, cyclist John Hathaway completes
his 100 week, 50,600 mile tour of the world. Hathaway had ridden well
over 130,000 miles since he began touring in 1953. In 1955, he rode from Vancouver to Montreal. A Trans Canada ride, Halifax to Vancouver, took
him only 24 1/2 days and gave him the Trans Canada world record, a
record that stood for 20 years. "I had to cover 1,000 miles of that on
gravel roads," he said in the Toronto Globe and Mail in 1998. "The Trans
Canada Highway didn't go all the way." His 50,600-mile, 100-week world
tour in 1972-74 led him through 52 countries and six continents, and
earned a spot in the Guinness Book of World Records. Adventure Cyclist contributor John Rakowski rode briefly with Hathaway a few years ago in Caracas, Venezuela. "Though a short, slim man, he was all muscle - his
body looked made of tangled rope - and I wasn't able to keep up with
him," wrote Rakowski. Hathaway, who began cycling as a racer in England
at the age of 18, compiled a list of the health problems and cycling
injuries he's suffered from since 1950. Among the more remarkable
include a broken hip in 1972, of which Hathaway writes, "Secured with
three pins, still in, no problem." In 1987, he was hit by a truck while
riding in Argentina. He listed his injuries as "Broken back, two
compressed vertebrae, no problem." When Hathaway, an Adventure Cycling
member, passed through Missoula in the summer of 1993 on his
30,000-mile, 24-month tour of the U.S., he was 68 years old.

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

Title: Bombay Bicycle Club Chicken & Walnut Salad
Categories: Greens, Poultry, Nuts, Citrus, Vegetables
Yield: 2 Servings

Iceberg lettuce; shredded
1 1/2 c Diced chicken
3/4 c English walnut halves
1 c Canned Mandarin orange
- segments
1/2 c Shredded coconut; toasted

MMMMM----------------------CITRUS DRESSING---------------------------
2/3 c Olive oil
2 tb Orange juice
3 tb Lemon juice
1 cl Garlic; minced
1 1/2 ts Grated orange peel (zest)
1/2 ts Salt
1/4 ts Fresh ground pepper

Combine all ingredients in a small bowl or jar. Mix
well. Cover. Refrigerate until ready to use. Makes
about 1 cup.

On a bed of iceberg lettuce, layer chicken chunks,
walnuts, Mandarin orange segments and toasted coconut.

To toast sweetened shredded coconut, sprinkle some in a
single layer on a cookie sheet. Bake at 350ºF/175ºC for
10 to 15 minutes or until light golden brown. Stir and
check frequently to prevent burning. Remove from oven
and allow to cool before using.

Top with citrus dressing.

FROM: The Trading Post by Kathryn Rem

RECIPE FROM: http://www.sj-r.com

Uncle Dirty Dave's Archives

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