Unicorn (Unicorn@Indenial.com)
Sun, 30 May 1999 10:39:31 -0400
:::::::::::::::::::::::: FOOD FUNNY ::::::::::::::::::::::::
I'm pretty sure I have run this joke before. It seems there are only
so many food related jokes out there. This time reader "Foggy"
attributes it to the "Just 4 Laughs" mailing list:
Two confirmed bachelors sat talking, their conversation drifted from
politics to cooking.
"I got a cookbook once," said one, "but I could never do anything with
it."
"Too much fancy work in it, eh?" asked the other.
"You said it. Every one of the recipes began the same way - 'Take a
clean dish.'"
:::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::
This little chutney wraps it up for "Mom's Favorites" week. She has
served this with lamb, beef, and chicken. She also places some on top
of cream cheese and serves it as a "dip" with cocktails. You might
even want to use some to liven up a sandwich.
Onion Lemon Chutney
6 large Vidalia onions*
2 lemons
1/3 cup (80 ml) currants or raisins
1+1/2 cups (375 ml) granulated sugar
1 cup white wine vinegar
3 Tbs (45 ml) finely grated fresh ginger root
1/4 tsp (1 ml) ground allspice
* If Vidalia onions are not available in your area, then any sweet
onion such as Walla Walla or Bermuda will do.
Peel and cut onions in half lengthwise and slice thinly. Cook the
onions in a saucepan over medium heat, stirring occasionally, until
the onions are limp, about 10 minutes. Cut the lemons in half
lengthwise and remove the seeds. Cut into thin slices and add them to
the pot along with the remaining ingredients. Simmer uncovered,
stirring often as it thickens. Cook until most of the liquid has
evaporated, approximately 1 hour. Store in an airtight container in
the refrigerator for up to one week, or freeze for up to three months.
Makes about 4 cups (1 L).
This archive was generated by hypermail 2.0b3 on Mon May 31 1999 - 09:00:02 EDT