Unicorn (Unicorn@Indenial.com)
Tue, 21 Sep 1999 04:46:58 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Lu Hoffman sent in today's food funny. I am reprinting her
opening remark because she is obviously a very wise person.
Dear Chef,
Your ezine is the best on the internet. I have quit all the other
food ezines because they just don't compare with yours. I thought you
might enjoy these tidbits about chocolate.
Rules of CHOCOLATE!
If you've got melted chocolate all over your hands, you're eating it
too slowly.
Chocolate covered raisins, cherries, orange slices & strawberries all
count as fruit, so eat as many as you want.
The problem: How to get 2 pounds of chocolate home from the store in
hot car. The solution: Eat it in the parking lot.
Diet tip: Eat a chocolate bar before each meal. It'll take the edge
off your appetite and you'll eat less.
A nice box of chocolates can provide your total daily intake of
calories in one place. Isn't that handy?
If calories are an issue, store your chocolate on top of the fridge.
Calories are afraid of heights, and they will jump out of the
chocolate to protect themselves.
If I eat equal amounts of dark chocolate and white chocolate, is that
a balanced diet? Don't they actually counteract each other?
Chocolate has many preservatives. Preservatives make you look
younger.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
In Russia onions are sometimes suffed with a meat filling and served
as a separate course. I think this mushroom stuffed version goes
great with just about any meat dish.
Stuffed Onions
6 large white or yellow onions, unpeeled
1/2 cup (125 ml) heavy cream or half-and-half
1 lb (500 g) mushrooms, finely chopped
2 cloves garlic, finely chopped
2 eggs
3 Tbs (45 ml) melted butter
1/4 cup (60 ml) bread crumbs
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
6 strips bacon
2 cups canned beef consomme or water
Parboil the onions in enough boiling salted water to cover for 5
minutes. Drain and cool. Peel the onions and, using a small spoon,
scoop out the insides, leaving a shell about 1/2 inch (1 cm) thick.
Finely chop the pieces of onion scooped out of the shells. Combine
the chopped onion with the cream or half-and-half and bring to a boil
over moderate heat. Reduce the heat and simmer covered for 15
minutes. Remove from the heat and add the mushrooms, garlic, eggs,
melted butter, bread crumbs, and seasonings, stirring to combine well.
Stuff the onion shells with the mushroom mixture and place them in a
greased baking dish. Cut the strips of bacon in half and lay them
over the tops of the onions, forming a cross with the bacon. Add the
beef bouillon or water to the bottom of the baking dish and bake in a
preheated 350F (180C) for 30 to 40 minutes, until the bacon is crisp
and the onions are tender. Serves 6.
This archive was generated by hypermail 2.0b3 on Tue Sep 21 1999 - 09:00:03 EDT