Unicorn (Unicorn@Indenial.com)
Fri, 25 Jun 1999 23:23:02 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader David Hicken was the first of many to submit the following food
funny:
Seymour was a good and pious man, and when he passed away, the Lord
himself greeted him at the pearly gates of heaven.
"Hungry, Seymour?" the Lord asked.
"I could eat," said Seymour.
The Lord opened a can of tuna, and they shared it.
While eating this humble meal, Seymour looked down into Hell and
noticed the inhabitants devouring enormous steaks, pheasant, pastries
and vodka.
The next day, the Lord again asked Seymour if he were hungry, and
Seymour again said, "I could eat."
Once again, a can of tuna was opened and shared, while down below
Seymour noticed a feast of caviar, champagne, lamb, truffles, brandy,
and chocolates.
The following day, mealtime arrived and another can of tuna was
opened.
Meekly, Seymour said, "Lord, I am very happy to be in heaven as a
reward for the good life I lived. But, this is heaven, and all I get
to eat is tuna. But in the Other Place, they eat like Kings. I just
don't understand."
"To be honest, Seymour," the Lord said, "for just two people, does it
pay to cook?"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
If you only try one of this week's recipes, it really should be this
one. I promise it is one of the tastiest breads you have ever had.
Navajo Fry Bread
3 cups (750 ml) flour
3 Tbs (45 ml) lard or vegetable shortening
1 Tbs (15 ml) baking powder
1/2 tsp (2 ml) salt
3/4 cup (180 ml) warm water
Lard of vegetable shortening for frying
Honey or preserves
Measure the dry ingredients into a deep mixing bowl. Add the lard and
mix with your fingertips until the lard is in small pea size pieces.
Add the water and knead at least 5 minutes until the dough is smooth
and does not stick to the sides of the bowl. Cover with a dish towel
and allow to rest for at least 30 minutes.
Melt enough lard or shortening in a heavy cast iron skillet so it is
about 1 inch (2.5 cm) deep. Heat until it is about 350F (180) or
until the surface shimmers. When hot enough, a small drop of dough
will float to the surface and brown. Shape the dough into rounds
about 6 to 8 inches (15 to 20 cm) in diameter and about 1/4 inch (5
mm) thick. Many cooks make a hole in the center of the bread with
their finger. Drop into the fat, one at a time, and brown on both
sides, turning only once. Serve hot with honey or preserves.
Makes 4 to 6.
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