Subject: Bobotee
From: Unicorn (unicorn@indenial.com)
Date: Thu Apr 13 2000 - 07:35:07 EDT
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F O O D F U N N Y
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Today's tasteful food funny is from reader Cecilia Smith from Phoenix,
AZ.
The psychiatrist was interviewing a first-time patient. "You say
you're here," he inquired, "because your family is worried about your
taste in socks?"
"That's correct," muttered the patient. "I like wool socks."
"But that's perfectly normal," replied the doctor. "Many people
prefer wool socks to those made from cotton or acrylic. In fact, I
myself like wool socks."
"You DO?" exclaimed the man. "With oil and vinegar or just a squeeze
of lemon?"
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T O D A Y ' S R E C I P E
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Before we get into today's recipe, let me make a small correction to
yesterday's recipe for Cauliflower Souffle. The grated cheese should
be added to the white sauce at the same time as the eggs. Sorry for
the goof.
This may be considered the national dish of South Africa, although it
reportedly arrived there with Malaysian immigrants during the 17
century. Regardless of its lineage, it's South African today.
Bobotee - South Africa
1 Tbs (15 ml) vegetable oil
2 medium onions, chopped
1 large slice white bread
1 cup (250 ml) milk
2 lbs (900 g) ground beef or lamb
Salt and freshly ground pepper to taste
3 tsp (15 ml) curry powder, or to taste
1 Tbs (15 ml) brown sugar
Juice of 1 lemon
1/4 cup (60 ml) chopped almonds, plus more for garnish
1/4 cup (60 ml) golden raisins (sultanas)
1/2 cup (125 ml) chopped Granny Smith or other tart apple
3 eggs
3 bay (laurel) leaves
1 medium onion, sliced and separated into rings for garnish
Heat the oil in a saute pan over moderate heat and saute the chopped
onions until tender but not brown, about 5 minutes. Reserve. Soak
the milk in the bread. Squeeze the milk from the bread and reserve
both the bread and the milk. Combine the onions, bread, meat, salt,
pepper, curry powder, brown sugar, lemon juice, chopped almonds,
raisins, apple, and 1 egg in a large bowl, mixing well with your
hands. Place the meat mixture in a greased 3-quart (3 L) casserole or
baking dish and bake uncovered in a preheated 250F (120C) oven for 30
minutes. Mix together the 2 remaining eggs, the reserved milk, and
the bay leaves and pour over the meat mixture. Decorate with onion
rings and extra almonds. Raise the oven temperature to 350F (180C)
and bake an additional 45 minutes. Serves 4 to 6.
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