Unicorn (Unicorn@Indenial.com)
Sat, 29 May 1999 07:27:02 -0400
:::::::::::::::::::::::: FOOD FUNNY ::::::::::::::::::::::::
This bit of food humor (and wisdom) comes from Judith Katz from
Johannesburg in, as she puts it, "Sunny South Africa."
Feeling the mood to bake come upon her, a friend got out a cookbook.
Three hours later, up to her eyeballs in mixture and still shovelling
cakes in and out of oven, she got to the last line: "Serves 90."
Which at least proves that you can have your cake & eat it... and eat
it... and eat it! Moral of story -- read recipe carefully from
beginning to end before starting on practical work.
Here is another bit of advice gleaned from a very old cook book:-
I guessed my pepper, my soup was too hot.
I guessed my water, it dried in the pot.
I guessed my salt, and what do you think?
For the rest of the day we did nothing but drink.
I guessed my sugar, my sauce was too sweet,
And thus by my guessing I spoilt our treat.
So now I guess nothing, for cooking by guesses
Will ruin all skill and produce only messes.
:::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::
Today's "Mom's Favorites" recipe is not only one of my mother's
favorite desserts, but it was given to her by one of her favorite
people. Margareta White has been a true friend to all of us for over
thirty years, and this recipe is only one of a million reasons we have
to be thankful for her friendship.
Margareta White's Nissetorta
5 egg whites
8 oz (250 g) shelled almonds
1 cup (250 ml) sugar
Vegetable oil and bread crumbs for coating the baking pan
Beat the egg whites until stiff. Combine the almonds and sugar in a
food processor or electric blender and process until the almonds are
pulverized. Fold the almond mixture into the egg whites. Coat the
inside of an 8 or 9 inch (20 to 22 cm) round cake pan with a thin coat
of vegetable oil and coat with bread crumbs, or you may line the
bottom and the sides of the pan with oiled parchment or wax paper.
Pour in the egg white mixture and bake in a preheated 325F (160F) oven
until golden brown, about one hour. Allow to cool for 5 to 10 minutes
before inverting onto a cooling rack. Serve with whipped cream and/or
fresh berries if desired. Serves 6 to 8.
This archive was generated by hypermail 2.0b3 on Sat May 29 1999 - 09:00:02 EDT