Subject: Mushroom Pate
From: Unicorn (unicorn@indenial.com)
Date: Mon May 15 2000 - 06:33:57 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's a real groaner from reader Ann Ahlswede:
A Polar bear walks into a bar and says to the bartender, "I'll have a
gin.................................... and tonic."
The bartender asks, "What's with the big pause?"
The bear says, "I dunno, I've always had them."
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
Summer is almost upon us northern hemispherians, and my readers have
been asking for recipes suitable for backyard grilling and outdoor
camping.
As with all our recipes this week, this one is adapted from "Master
the Grill the Lazy Way" by Pamela Rice Hahn and Keith Giddeon
(Macmillan, 1999)
http://www.amazon.com/exec/obidos/ASIN/0028631579/worldwiderecipes
Mushroom Pate
4 Tbs (60 ml) butter
1 cup finely chopped fresh mushrooms
1/4 cup (60 ml) finely chopped shallots
1/2 cup (125 ml) chicken broth
8 oz (250 g) cream cheese
Salt and freshly ground pepper to taste
1 scallion, white and green parts, thinly sliced
Melt the butter in a grill-safe skillet and saute the mushrooms and
shallots for 3 to 5 minutes, until tender. Add the chicken broth and
simmer until all the liquid has been absorbed. Remove from the heat
and transfer to a serving bowl. Add the cream cheese, salt, pepper,
and uncooked scallion, stirring to mix thoroughly. Serve warm or
chilled, with crackers, toast points, or raw vegetables for dipping.
Serves 6 to 8 as an appetizer.
This archive was generated by hypermail 2b28 : Thu Jun 01 2000 - 00:00:03 EDT