Subject: Slumgolly
From: Unicorn (unicorn@indenial.com)
Date: Sat May 20 2000 - 02:50:43 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Thanks to reader Wilma Hills of Sunnyvale, California for this food
funny:
In a country home that seldom had guests, the young son was eager to
help his mother after his father appeared with two dinner guests from
the office.
When the dinner was nearly over, the boy went to the kitchen and
proudly carried in the first piece of apple pie, giving it to his
father, who passed it to a guest.
The boy came in with a second piece of pie and again watched his
father give it to a guest.
This was too much for the boy, who said, "It's no use, Dad. The
pieces are all the same size."
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
The authors of "Master the Grill the Lazy Way" offer no explanation
for the name of this dish, so I assume it was invented for the book.
Regardless of the etymology, this makes the perfect breakfast for
hungry campers, and all the prep work can be done at home.
Slumgolly
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
1 lb (45 g) bacon, cut into 1 inch (2 cm) pieces
2 - 4 large potatoes, diced
1 large sweet onion, diced
1 cup (250 ml) diced red and/or green bell peppers (capsicum)
1/4 cup (60 ml) milk or water
16 slices whole wheat bread
Salt and freshly ground pepper to taste
Cayenne pepper or Tabasco sauce to taste (optional)
Fry the bacon in a large grill-safe skillet over medium heat. When
the bacon is almost crisp, drain and discard most of the fat. Add the
potatoes and cook covered for 10 minutes, stirring occasionally. Add
the onion and peppers and saute until the onions are tender but not
brown. Whisk together the eggs and milk or water in a large bowl.
Tear the bread into bite-sized pieces and add to the egg mixture,
stirring to combine. Season with salt, pepper, and the optional
cayenne or Tabasco sauce. Add the egg mixture to the skillet and
cook, stirring frequently, for 5 to 10 minutes, until the eggs are set
to your liking. Serves 6 to 8.
This archive was generated by hypermail 2b28 : Thu Jun 01 2000 - 00:00:03 EDT