Unicorn (Unicorn@Indenial.com)
Sat, 27 Mar 1999 05:52:18 -0500
Here is some more imported food humor from our friend Jim Vick in
Verona, Italy:
Two farmers with a truckload of compost had a flat tire beside a
mental hospital. As they were fixing the flat a group of patients
gathered to watch. One patient asks "what do you have in the truck?".
The farmer responded "cow manure". The patient "what are you going to
do with it?" farmer "Put it on our strawberries". After the farmers
left the inquisitive patient turned to his buddies and said "they say
we are crazy, but we put sugar on our strawberries".
This is also the final day of our "Classic Jewish Cooking" week, which
featured Jewish BUT NOT NECESSARILY KOSHER FOR PASSOVER
recipes in honor of the Jewish holiday. Although this recipe IS kosher
for Passover and is frequently served on that holiday, it is also a
year-round favorite.
Matzo Brei
4 to 6 eggs
Salt and freshly ground black pepper to taste
4 to 6 whole matzos, broken into small pieces
3 Tbs (45 ml) butter or vegetable oil
Optional: Sour cream, cinnamon and sugar,
honey, jam, fruit compote, or fresh fruit.
Beat the eggs lightly, and season with salt and pepper. Soak the
matzos in cold water for 1 to 2 minutes, then drain and gently squeeze
the excess water out. Add to the eggs and mix thoroughly. Heat the
butter or oil in a skillet over moderate heat and pour in the egg
mixture. Reduce the heat and cook for 3 to 5 minutes, until the
bottom has set, then turn and brown the other side. Alternately, you
may cook the top by placing under the broiler until brown on top.
Serve hot by itself or with any of the optional toppings. Serves 4 to
6.
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