Unicorn (Unicorn@Indenial.com)
Wed, 14 Apr 1999 20:05:07 -0400
Reader Ralph Cooley says "this one is true (well, partially true)"
I recently went to my eye doctor for a checkup. As I have got a bit
older, I have noticed that I don't see things as well up close. I
told him about this, and as he was checking my eyes, he asked if that
caused any particular problems. I commented that my food looked
fuzzy. He suggested that I clean out my refrigerator.
Now, I don't believe that "maque" is really a French word, but rather
the francofied form of the English word "mock". If this is indeed the
origin and the meaning of the term, then it is yet another interesting
example of how the Cajun and Creole cultures have combined the English
and French languages to form something new and different. After all,
they did the same with their food, their music, their architecture,
and their art. Why not their language?
Corn Maque Choux
1 Tbs (15 ml) butter or margarine
1/2 cup (125 ml) chopped onion
1/2 cup (125 ml) chopped green bell pepper
4 cups (1 L) corn kernels (fresh, canned, or frozen)
1/2 cup (125 ml) seeded and chopped tomato
Salt and freshly ground black pepper to taste
Cayenne pepper to taste (optional)
Melt the butter in a large saucepan over moderate heat. Add the onion
and the bell pepper and cook for about 5 minutes, stirring frequently.
Add the remaining ingredients and simmer over low heat for 10 to 15
minutes, until the corn is hot and tender. Serves 4 to 6.
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