Unicorn (Unicorn@Indenial.com)
Sun, 19 Sep 1999 04:42:10 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's another true food funny, this one from frequent contributor and
retired Army Chef John O. Reynolds:
Your story that you made up about the can in the microwave reminded me
of a true story that happened in the summer of 1955 while I was
attending basic cook school at Ft. Riley Kansas.
We had two or three people working on the same item and that day we
were making vegetable soup. The instructor told one of the Privates
to throw a can of tomatoes in the 15 gallon pot of soup.
About one hour later we found that the instructor should have given
out better instructions, and the Private learned how to clean the hood
above the pot of soup. No, it wasn't me.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
No pot-luck supper or church social in the United States would be
complete without scalloped potatoes. Use cream rather than milk for a
richer, silkier dish.
Scalloped Potatoes
3 to 4 lbs (1.5 to 2 Kg) potatoes, peeled and thinly sliced
1 large onion, thinly sliced
4 to 6 Tbs (60 to 90 ml) butter
2 cups (500 ml) milk or cream
Salt and freshly ground pepper to taste
2 Tbs (30 ml) Dijon style mustard
1/2 tsp (2 ml) paprika
1/2 cup (125 ml) grated Parmesan cheese (or other
cheese of your choice)
Place alternating layers of potatoes and onions in a greased baking
dish. Dot each layer with butter. Combine the milk or cream, salt,
pepper, mustard, and paprika in a saucepan and heat until almost
boiling. Pour the milk mixture over the potatoes and top with the
grated cheese. Bake in a preheated 350F (180C) for 30 to 40 minutes,
until the potatoes are tender. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Sun Sep 19 1999 - 09:00:01 EDT