Unicorn (Unicorn@Indenial.com)
Sat, 10 Jul 1999 10:52:08 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
I actually laughed out loud when I read this food funny from reader
Lynn:
Then there's the time a lady was picking through the frozen turkeys at
the grocery store, but couldn't find one big enough for her family.
She asked a stock boy, "Do these turkeys get any bigger?"
The stock boy replied, "No ma'am, they're dead."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
On to the Middle East for dessert in our "Trip Around the World" menu.
We in the US seem to overlook the humble orange at dessert time, but
in the Middle East and the Mediterranean they have relished it at the
end of meals for centuries.
Middle Eastern Orange Custard
1/2 cup (125 ml) brown sugar
1 Tbs (15 ml) hot water
2 oranges, peeled and sectioned, with membranes removed
6 eggs
3/4 cup (180 ml) white sugar
3 cups (750 ml) hot milk
1/2 tsp (2 ml) salt
Butter a 2 quart (2 L) baking dish and set aside. Combine the brown
sugar and the hot water in a sauce pan and cook over moderate heat for
2 minutes. Place the orange sections in the buttered baking dish and
pour the melted sugar over them. In another bowl, beat the eggs and
white sugar together until the sugar has dissolved. Gradually add the
hot milk, stirring constantly, and the salt. Pour this mixture over
the orange sections. Place the baking dish in a pan of water and bake
in a preheated 350F (180C) oven for 50 to 60 minutes, until a knife
inserted in the middle comes out clean. Allow to cool, and serve
chilled or at room temperature. Serves 6 to 8.
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