Unicorn (Unicorn@Indenial.com)
Wed, 22 Sep 1999 06:10:11 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
I may have published this little ditty before, I don't remember. I
must be getting old. Thanks anyway to Karen Riley sending it in.
Change Is Inedible
I didn't have potatoes, so I substituted rice.
I didn't have paprika, so I used another spice.
I didn't have tomato sauce, I used tomato paste;
A whole can, not a half can - I don't believe in waste.
A friend gave me the recipe; she said you couldn't beat it.
There must be something wrong with her
I couldn't even eat it!
Author unknown
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Pastries and baked goods are rare in most Asian countries, but Vietnam
is an exception. In fact, some of the best French style breads
available anywhere are baked in Vietnam as a legacy of the French
colonial rule. Of course, this recipe is more on the sweet side.
Banana Cake with Cashews
3 eggs
1 cup (250 ml) sugar
3/4 cup (180 ml) cream
1+1/2 cups (375 ml) flour, sifted
4 lbs (2 Kg) very ripe bananas, peeled and
slightly mashed
1+1/2 cups (375 ml) coarsely chopped cashews
1 cup (250 ml) grated coconut
1 tsp (5 ml) Chinese five spice powder*
* Available in finer supermarkets, Asian specialty shops, and from
AmericanSpice.com <http://www.americanspice.com/assoc/1584>
Beat the eggs and sugar together until thick and pale. Add the cream
and stir to combine. Add the flour, bananas, cashews, coconut, and
five spice powder and stir just enough to combine the ingredients.
Pour into two greased and floured 8 inch (20 cm) cake pans and bake in
a preheated 350F (180C) oven for about 1 hour, until the top is golden
brown. Serve warm or at room temperature. Makes two 8 inch (20 cm)
cakes.
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