Unicorn (Unicorn@Indenial.com)
Thu, 24 Jun 1999 11:50:37 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Elsie attached the following note to her food funny:
Dear Chef:
This may not bake well, but it sure is funny. It came to me from a
missionary who is a teetotaler, as am I. I don't even like rum
raisin ice cream.
BEST RUM CAKE EVER
1 or 2 qt. rum
baking powder
1 C butter
1 tsp. soda
1 tsp. sugar
lemon juice
2 large eggs
brown sugar
1 C dried fruit
nuts
Before you start, sample the Rum to check for quality. Good, isn't
it? Now go ahead. Select a large mixing bowl, measuring cup, etc.
Check the Rum again. It must be just right. To be sure Rum is of
highest quality, pour 1 level cup of Rum into a glass and drink it as
fast as you can. Repeat. With an electric mixer, beat 1 cup butter
in a large fluffy bowl. Add 1 seaspoon of thugar and beat again.
Meanwhile, make sure the Rum is of best quality. Try another cup.
Open a second quart if necessary. Add 2 arge leggs, 2 cups fried
druit and beat till high. If druit gets stuck in beaters, just pry it
loose with a drewscriver. Sample the Rum again, checking for
tonscisticity. Next sift 3 cups of pepper and salt (it really doesn't
matter). Sample the Rum again. Sift in 1/2 pint of lemon juice.
Fold in chopped butter and strained nuts. Add 1 labelspoon of brown
thugar, or whatever color you can find. Wix mel. Grease oven and
turn cake pan to 250 gredes. Now pour the whole mess in the coven.
Check the Rum again and bo to ged.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This is one of the many green chilis to come out of the American
Southwest, and green chili recipes are among the most requested by my
readers. The people of the Zuni pueblo of northern New Mexico have
historically been shepherds, hence the use of lamb in this recipe.
Zuni Green Chili
3 lbs (1.5 Kg) boned lamb cut into 1 inch (3 cm) cubes
Flour for dusting
2 Tbs (30 ml) vegetable oil
6 dried juniper berries, crushed
Salt and freshly ground black pepper to taste
2 yellow onions, peeled and chopped
6 cups canned hominy (including liquid)
1 dried hot chili pepper, or to taste
2 cloves garlic, peeled and finely chopped
2 tsp (10 ml) dried oregano
6 green bell peppers, cored and quartered (include
some seeds)
4 cups (1 L) water
Dust the lamb cubes lightly with flour. Heat the oil in a heavy
kettle and brown the lamb on all sides. As the meat browns add the
juniper berries, salt, and pepper. Transfer the meat to a plate and
saute the onions in the same pot until golden brown. Return the meat
to the kettle and add the remaining ingredients. Bring to a boil,
reduce the heat to a simmer, and cook covered for 1+1/2 to 2 hours,
stirring occasionally, until the meat is tender. Serves 8 to 12.
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