Unicorn (Unicorn@Indenial.com)
Wed, 13 Jan 1999 14:10:05 -0500
This food funny was sent to us by our very own Duchess of Dough.
A young man was in love with two women and could not decide which of
them to marry. Finally he went to a marriage counselor. When asked
to describe his two loves, he noted that one was a great poet and the
other made delicious pancakes.
"Oh" said the counselor, "I see what the problem is. You can't decide
whether to marry for batter or verse."
Today's installment in our "Post-Holiday Diet" menu is a recipe that
has it all. It's quick and easy, low in fat, low in calories, and
vegetarian. Did I mention that it also tastes great?
Carrots with Sherry and Fennel
1 Tbs (15 ml) olive oil
10 to 12 small carrots (about 1+1/2 lbs, 700 g), peeled
3 Tbs (45 ml) sherry, port, Marsala, or sweet (red) vermouth
2 tsp (10 ml) sugar
1/2 tsp (2 ml) fennel seeds
Salt and freshly ground black pepper to taste
Line a small baking dish with aluminum foil, leaving plenty to
overlap. Coat the foil with the olive oil, and place the carrots in
the center. Sprinkle with the remaining ingredients and fold the
edges of the foil into an envelope, crimping the edges. Bake in a
preheated 400F (200C) oven for about 20 minutes, until the carrots are
tender. Serve warm or at room temperature. Makes 6 to 8 servings.
This archive was generated by hypermail 2.0b3 on Thu Jan 14 1999 - 09:00:06 EST