Unicorn (Unicorn@Indenial.com)
Sun, 19 Sep 1999 04:45:53 -0400
:::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Rosalie from Iowa for this classic food funny.
A snail took his car to a body shop to get it painted blue. When the
shop had finished the paint job, the snail said, "Can you please paint
a big, bold letter S on the hood of the car?"
"Sure, but why?" the body shop guys replied.
"So when I drive by, people can say, 'Wow! Look at that S-car go!'"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
The French have their pates and terrines, we have meat loaf. This
classic All-American dish dates back at least to the turn of the
century.
The Chef's Favorite Meat Loaf
2 lbs (1 Kg) ground beef
1 lb (500 g) ground pork or sausage meat
4 garlic cloves, finely chopped
1 large onion, finely chopped
2 eggs, beaten
1/2 cup (125 ml) bread crumbs
3 Tbs (45 ml) Dijon style mustard
2 tsp (10 ml) dried thyme
2 tsp (10 ml) fennel seeds, lightly crushed
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
4 hard-boiled eggs, peeled
6 strips of bacon
Combine the meats, garlic, onion, beaten eggs, bread crumbs, mustard,
and seasonings in a large mixing bowl and blend with a wooden spoon or
your hands. Place half the meat mixture in a loaf pan and arrange the
peeled hard-boiled eggs in a row down the center. Cover with the
remaining meat mixture and lay the bacon strips along the top of the
loaf. Bake in a preheated 350F (180C) oven for 1 to 1+1/2 hours,
until the meat is well done and the bacon is crisp. Serves 6 to 8.
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