Unicorn (Unicorn@Indenial.com)
Tue, 22 Jun 1999 09:03:11 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Karen Hefner sent us today's food funny, along with the
following note:
Hey Chef!
After reading the food "verse" from your e-zine the other day, I
couldn't help but send you this poem I found in the back of a cookbook
my mother in law gave me...
Recipe Reflections
I didn't have potatoes,
So I substituted rice.
I didn't have paprika,
So I used another spice.
I didn't have tomato sauce,
So I used tomato paste.
A whole can, not half a can;
I don't believe in waste.
A friend gave me the recipe,
She said you couldn't beat it.
There must be something wrong with her,
I couldn't even eat it!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Today's recipe, or recipes very similar to it, has been prepared by
countless generations of Native American cooks in the Southwestern US
for thousands of years.
Lima Bean and Tomato Soup
1 lb (500 g) dried lima beans
1+1/2 qt (1.5 L) water
1 sprig parsley
2 yellow onions, peeled and sliced
1/4 lb (125 g) salt pork, diced
3 tomatoes, washed, cored, and coarsely chopped
Salt and freshly ground black pepper to taste
Cayenne pepper or Tabasco sauce to taste (optional)
Soak the beans in enough water to cover by 2 inches (5 cm) for 3 to 4
hours. Drain the beans and place them in a heavy kettle with the
remaining ingredients. Bring to a boil over high heat, reduce the
heat to a simmer, and cook covered for 1 hour. Remove the lid and
cook uncovered for an additional hour. Serves 6 to 8.
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