Subject: Cheese Puffs
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 14 2000 - 04:24:35 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Yesterday's food funny inspired reader "Malyme" to send in the
following. She adds, "Is there ever a year that zucchini crops
suffer?"
A city slicker went to visit her friend in the country for a few days.
She was amazed that no one ever locked anything. But then one day
they drove into the nearest small town and noticed that her friend
locked the car doors. When she asked about this, her friend responded
that if they didn't lock the doors they'd come back to a car full of
zucchini.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This week we offer up a complete menu of basic, good old-fashioned
dishes. Nothing fancy here folks, just plain old "Home Cooking."
Most Americans have had canapes similar to these. In fact, they are
so common that I doubt many people are able to remember the first time
they sampled them.
Cheese Puffs
2 egg whites, beaten until stiff
1 cup (250 ml) shredded Cheddar, Swiss,
or American cheese
1 tsp (5 ml) Worcestershire sauce
1/2 tsp (2 ml) paprika
1/2 tsp (2 ml) dry mustard
Cayenne pepper to taste
10 to 20 (depending on size) small rounds
of bread, toasted
Combine the beaten egg whites, cheese, Worcestershire sauce, paprika,
mustard, and cayenne, folding gently so as not to deflate the egg
whites. Spread this mixture on the rounds of toast. Place on a
baking sheet and place under a preheated broiler. Cook for 5 to 7
minutes, until the cheese mixture is puffed and golden brown. Serves
6 to 8 as a canape.
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