Subject: Cucumber Slaw
From: Unicorn (unicorn@indenial.com)
Date: Tue May 16 2000 - 07:53:30 EDT
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F O O D F U N N Y
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Here's a groaner from reader Kaye Noble, who swears she is no relation
to the famous botanist.
Botanist Roy Noble had always dreamt of ending world hunger. After
years of research, his hard work paid off. He developed a strain of
peas that would grow virtually anywhere. It grew fast, kept long
without spoiling, and was more nutritious than even soybeans. He was
an instant hero, world wide. There were awards and parades, and
naturally the new strain of peas was named Noble. After enjoying the
fame and fortune for a while, Roy decided he wanted to do more, so he
established a fund to award a monetary prize each year to botanists
and horticulturists who were making significant contributions to their
fields. Thus was born the famous Noble Peas Prize.
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T O D A Y ' S R E C I P E
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Since this recipe will keep in the refrigerator for up to 3 months, it
is a natural for the backyard barbecue or camping trip. Make a double
batch to have on hand for a quick, nutritious side dish.
Cucumber Slaw
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
3 to 4 cucumbers, peeled, seeded, and thinly sliced
1 green bell pepper (capsicum), seeded and chopped
1 large sweet onion, chopped
1 cup (250 ml) sugar
1/2 cup (125 ml) white vinegar
2 tsp (10 ml) celery seed
Salt and freshly ground pepper to taste
Combine the cucumber, bell pepper, and onion in a large mixing bowl.
Combine the sugar, vinegar, celery seed, salt, and pepper in a small
saucepan and heat over moderate heat until the sugar dissolves. Pour
over the cucumber mixture and toss to combine. Pour into glass jars
and refrigerate until ready to use. Makes about 4 cups (1 L).
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