Unicorn (Unicorn@Indenial.com)
Sat, 01 May 1999 07:52:35 -0400
:::::::::::::::::::::::::FOODFUNNY::::::::::::::::::::::::::
Reader Kim Lovely says "This is my second submission to your food
funnies. I am still from Regina, Saskatchewan, Canada. I have an
interesting diet that you might like. I rather doubt its
effectiveness, but the scenery would be wonderful.
Tropical Diet This diet requires you to move to a tropical island,
somewhere there are coconut and banana trees growing all over the
place. All that the diet calls for is that, all day and every day,
you eat coconuts and bananas, coconuts and bananas, coconuts and
bananas. You don't lose any weight, but boy oh boy can you climb
trees!
::::::::::::::::::::::: TODAY'S RECIPE::::::::::::::::::::::
This is really just a basic low calorie cole slaw, except that it is
transformed into a real eye-catcher with the use of red cabbage.
You may never go back to the old pale slaws of your past.
Red Cabbage Slaw
1 small head of red cabbage (2 lbs, 1 Kg), cored,
trimmed, and cut into fine ribbons, or 'chiffonade'
1/3 cup (80 ml) raspberry or red wine vinegar
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) sugar
1 tsp (5 ml) crushed caraway seeds
Salt and freshly ground black pepper to taste
1 cup (250 ml) canned corn, drained
Combine all ingredients except the corn in a large bowl and
toss to combine thoroughly. Cover and refrigerate for at least
4 hours, or overnight. Sprinkle corn over slaw immediately
prior to serving. Serves 6 to 8.
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