Unicorn (Unicorn@Indenial.com)
Thu, 20 May 1999 19:06:14 -0400
:::::::::::::::::::::::: FOOD FUNNY ::::::::::::::::::::::::
Reader Cindy S gives Reader's Digest credit for this food funny:
While hiking in the countryside, my friend Ev and I spotted a huge
bed of mushrooms that we knew to be edible. We gathered a large
basketful and sauteed them that night. My husband, Dick, refused to
eat them, thinking they might be poisonous.
Two weeks later, Ev and I gathered more mushrooms. This time, Dick
joined us.
"How is it that you're eating these mushrooms tonight," I asked,
"when you wouldn't touch the ones we brought home two weeks ago?"
"I thought about it," Dick explained seriously, "and I figured it
would be better to be found dead with you two than to try to explain
two dead women in our home."
:::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::
I really can't think of a dish that's more American than stew, and
James Beard features more than a dozen of them in his masterwork.
Here is one that's a bit different, but still as American as they
come.
Old New Mexican Stew
Adapted from James Beard's American Cookery (Galahad Books, 1972)
http://www.amazon.com/exec/obidos/ASIN/0883659581/worldwiderecipes
2 1/2 lbs (1 Kg) chuck roast, or other cut of beef
suitable for roasting such as sirloin, rump, eye of
round, or shoulder roast
8 cups (2 L) water
1/2 lb (500 g) snap beans (green beans, haricots),
cut into 2 inch (5 cm) pieces
4 ears corn, cut into 2 inch (5 cm) pieces
4 to 6 small squash such as zucchini or yellow squash,
cut into 2 inch (5 cm) pieces
1/2 cup (125 ml) scallion (spring onion) tops, sliced
2 cloves garlic, finely chopped
1/2 cup (125 ml) chopped fresh cilantro (coriander leaves)
Salt and freshly ground black pepper to taste
Cayenne pepper to taste (optional)
Simmer the meat in the water, covered, for 2 hours or until tender.
Remove the meat from the water and cut into 1 to 2 inch (2 to 5 cm)
cubes. If necessary, add enough water to make 4 cups and cook the
beans, corn, and squash about 10 minutes, or until the beans are
tender. Add the meat and the remaining ingredients, saving some of
the scallion and cilantro for garnish, and simmer 25 minutes. Garnish
with the reserved greens. Serves 4 to 6.
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