20 September 1877 - CHASE NATIONAL BANK OPENS IN NYC (LATER MERGES INTO
CHASE MANHATTAN): The Chase National Bank was organized September 12,
1877, by John Thompson (1802 - 91), who named the bank in honour of the
late U.S. Treasury secretary Salmon P. Chase. It opened for business on September 20, 1877 (Thompson had earlier helped found the First National
Bank, a predecessor of Citibank and, later, CitiGroup.) Chase National's
growth was phenomenal, and by 1921 it had become the second largest
national bank in the United States, without benefit of mergers. Then
there followed a long series of mergers: Metropolitan National Bank
(1921), Mechanics and Metals National Bank (1926), Mutual Bank (1927),
Garfield National Bank (1929), National Park Bank (1929), Equitable
Trust Company, including Seaboard National Bank (1929), and Interstate
Trust Company (1930). Such mergers resulted in a proliferation of
branches and extensive foreign affiliations.

On March 31, 1955, Chase National Bank (then the nation's 3rd largest
bank) and the Bank of the Manhattan Company (the 15th largest) merged to
form The Chase Manhattan Bank. Its reorganization as the Chase Manhattan Corporation in 1969 reflected a general movement in American banking to establish holding companies to own banking operations that were separate
from other operations such as finance companies, which were by law
excluded from the purview of banking.

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

Title: Banker's Delight Shrimp Rolls
Categories: Seafood, Citrus, Sauces, Marinades
Yield: 4 Servings

1 1/4 lb Medium shrimp; peeled,
- deveined

MMMMM--------------------MARINADE-----------------------------------
1/4 c Olive oil
1 tb Minced garlic
1 tb lemon juice
1/2 ts Kosher salt
1/4 ts Ground black pepper

MMMMM-------------------MAYONNAISE----------------------------------
3/4 c Mayo
1/4 c Peeled, seeded, chopped
: - cucumber
2 tb Minced fresh parsley
2 tb Minced fresh chives
1 tb Minced fresh tarragon
2 ts Fresh lemon juice
1/4 ts Sugar
: Salt
1/2 c Grape tomatoes; quartered

MMMMM-------------------SANDWICHES----------------------------------
1 lb Loaf soft French bread
4 tb Unsalted butter; melted
: Shredded lettuce

This wallet-friendly spin on the classic New England
lobster roll increases the flavor with herbed mayo and
toasted baguette slices, but lowers the price by using
large shrimp instead of pricey lobster.

Preheat grill to medium-high.

Combine oil, garlic, 1 Tbps. lemon juice, salt & pepper
for the marinade in a bowl. Add shrimp and marinate 5-10
minutes.

Pulse mayonnaise, cucumber, parsley, chives, tarragon, 2
tsp lemon juice, sugar, and salt for the mayonnaise
together in a food processor until cucumber is finely
chopped. Set aside 1/3 cup of the mayonnaise mixture.

Grill shrimp until cooked through, 1-2 minutes per side.
Coarsely chop shrimp, then stir into remaining mayo,
along with tomatoes.

Slice bread into rolls, brush outsides with butter, and
grill on both sides until lightly toasted. Spread insides
with some reserved mayonnaise; fill each with lettuce and
1/4 of shrimp mixture.

Makes: 4 sandwiches

http://www.cuisinerecipes.com

MM Format by Dave Drum - 08 July 2010

Uncle Dirty Dave's Archives

MMMMM

... "The world itself is a satire. All you're doing is recording it"Art
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