Unicorn (Unicorn@Indenial.com)
Sun, 03 Oct 1999 03:52:14 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
I received the following food funny today from Michele-Marie of
Harwood Island, NSW, Australia, and decided to pass it along right
away.
Rhubarb Pie - a story from Jack Absolom
This chap wrote to me and asked if I would recommend him for a
cook's job in the team. He said he was a cook, so while I was
in town I met up with him. He seemed O.K. from what I could
gather as a cook. I promised him I would do what I could. When
the opportunity came I got him the job on the station I was
working on. We got breakfast over with, we had chops and eggs
which seemed all right on his first day. And he arranged a
cold lunch. He asked me after lunch "what do they have for the
evening meal?" So I outlined a few dishes and one was rhubarb
pie, because I had seen a lot of rhubarb in the cool room. I
said "make a rhubarb pie with custard, you'll see it in the
cool room." I told him it was the long red stuff. "O.K." he
replied. So came the evening meal. As I like rhubarb I was
ready for my share, I said "David, where's the rhubarb pie?"
"Bugger the pie" he said, "I wasted all the afternoon looking
for a dish long enough to put it in!"
NB. Australian 'Station' is equivalent to USA Ranch.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Despite the title, this recipe is not a soup. It is actually a hearty
corn bread, flavored with cheese and onions. In Paraguay it is
traditionally served as an accompaniment to soups and grilled meats,
but it also makes a great addition to the breakfast or brunch table.
Sopa Paraguaya - Paraguayan Cheese Corn Bread
8 Tbs (125 ml) butter
1 large sweet onion, finely chopped
1 cup (250 ml) farmer's or cottage cheese
1 cup (250 ml) grated Muenster or other mild cheese
2 cups (500 ml) cornmeal
2 cups (500 ml) grated corn kernels
OR 1-16 oz (450 g) can cream-style corn
1 tsp (5 ml) salt
1 cup (250 ml) milk
6 egg, separated
Heat half the butter in a skillet and cook the onions over moderate
heat until tender but not brown. Set aside. Combine the remaining
butter with the farmer's or cottage cheese and mix until thoroughly
combined. Add the Muenster, onions, cornmeal, corn, salt, milk, egg
yolks, and mix thoroughly. Beat the egg whites until soft peaks form
and fold them into the batter. Pour the batter into a greased and
floured 10 inch by 13 inch (25 cm x 30 cm) baking pan and bake in a
preheated 400F (200C) oven for 45 to 55 minutes, or until a toothpick
inserted in the center comes out clean. Serves 6 to 8.
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