Subject: Torrijas
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 14 2000 - 06:38:45 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks go to reader Elaine Dillashaw, who says "Being not overweight,
but undertall myself...I thought you might appreciate this food
funny:"
The 23rd Pound
My appetite is my shepherd; I always want.
It maketh me sit down and stuff myself.
It leadeth me to my refrigerator repeatedly.
It leadeth me in the path of Burger King for a Whopper.
It destroyeth my shape.
Yea, though I knoweth I gaineth, I will not stop eating
For the food tasteth so good.
The ice cream and the cookies, they comfort me.
When the table is spread before me, it exciteth me
For I knoweth that I sooneth shall dig in.
As I filleth my plate continuously,
My clothes runneth smaller.
Surely bulges and pudgies shall follow me all the days of my life
And I shall be "pleasingly plump" forever.
~ author unknown ~
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Many of my readers will immediately dub this recipe "Spanish French
Toast," to coin an oxymoron. In Spain it is frequently served as
dessert, but I thought it would go great on the breakfast table. They
are usually fried in olive oil in their home country, but you may
choose to use butter or margarine instead.
Torrijas
2 eggs
2 Tbs (30 ml) milk
1 tsp (5 ml) cinnamon
8 to 12 thick slices of French or Italian bread (about
1 inch (2 cm) thick; day-old bread is better)
Olive oil, butter, or margarine for frying
Powdered (confectioner's) sugar
Beat the eggs, milk, and cinnamon together. Quickly dip both sides of
the slices of bread in the egg mixture and fry in a heavy skillet over
moderate heat until browned on both sides. Dust liberally with
powdered sugar and serve immediately. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Tue Feb 01 2000 - 00:00:04 EST