Unicorn (Unicorn@Indenial.com)
Mon, 04 Oct 1999 06:29:53 -0400
:::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's another food funny from reader "Budster":
At a dinner party, one of the guests, an obnoxiously loud young man,
tried to make clever remarks about everyone and everything. When he
was served a piece of meat, he picked it up with his fork, held it up
and smirked "Is this pig?" Another guest, sitting opposite, asked
quietly "Which end of the fork are you referring to?"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Judging from the mail I receive, some of you have grown tired of the
international theme we have been running in the Pen-Pal Forum for the
past weeks. I thought you would appreciate a change of pace, so I put
together an "All-American" menu this week.
The great American food authority and cookbook author James Beard
popularized stuffed mushroom caps with the publication of his first
cookbook in 1940, and they have been a staple of the American party
scene ever since.
Stuffed Mushroom Caps
8 oz (225 g) good quality bleu cheese such
as Roquefort, Gorgonzola, or Stilton
12 Tbs (180 ml) butter, softened
1 tsp (5 ml) Dijon-style mustard
1/2 tsp (2 ml) Worcestershire sauce
18 to 24 mushrooms, stems removed
Chopped parsley
Combine the cheese, butter, mustard, and the Worcestershire sauce in a
small bowl, stirring with a wooden spoon until thoroughly combined.
Spoon the cheese mixture into the mushroom caps and sprinkle with
chopped parsley. Serves 6 to 8 as an hors d'oeuvre.
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