Subject: Fettuccine with Sauce Monticello
From: Unicorn (unicorn@indenial.com)
Date: Thu Oct 19 2000 - 09:29:22 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Reader Laura Soule Writes, "I don't know why, but I found this funny.
It is soooo stupid that I had to send it to you; I frankly do not know
why this made me chuckle."
It's a sunny morning in the Big Forest and the Bear family are just
waking up. Baby Bear goes downstairs and sits in his small chair at
the table. He looks into his small bowl. It is empty! "Who's been
eating my porridge?!" he squeaks.
Daddy Bear arrives at the table and sits in his big chair. He looks
into his big bowl. It is also empty! "Who's been eating my
porridge?!" he roars.
Mummy Bear puts her head through the serving hatch from the kitchen
and screams, "For goodness sake, how many times do we have to go
through this? I haven't made the porridge yet!"
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
Before we get on with today's recipe, several jillion of you wrote to
tell me I had left the cream out of the instructions for yesterday's
recipe. Sheesh, you gotta watch everything you do around here. This
is the corrected version:
Scalloped Corn
2 cups (500 ml) fresh corn kernels; canned corn,
drained and rinsed; or frozen corn, thawed
2 eggs, beaten
1 green or red bell pepper (capsicum), seeded and chopped
3/4 cup (180 ml) heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste
1/4 cup (60 ml) bread crumbs
1 Tbs (15 ml) butter
Combine the corn, eggs, bell pepper, cream, salt, and pepper. Pour
into a greased baking dish or souffle dish and sprinkle with the bread
crumbs. Dot with the butter and bake in a preheated 325F (160C) oven
for 30 minutes. Serves 4 to 6.
This is a recipe I developed several years ago when I was an underpaid
teacher with two teenage boys to feed, and my sons naturally wanted to
know what I called it. Lacking inspiration, I named it after the
small town in Georgia where I lived at the time. It's quick, easy,
inexpensive, and a crowd pleaser.
Fettuccine with Sauce Monticello
8 oz (250 g) sliced mushrooms
1 - 2 cans (15 oz, 425g each) chopped tomatoes with liquid
1 cup (250 ml) heavy cream or half-and-half
1 Tbs (15 ml) anchovy paste
Tabasco sauce to taste (optional)
Salt and freshly ground pepper to taste
1 lb (450 g) fettuccine or pasta of your choice, cooked
according to package directions
Combine the mushrooms, tomatoes, cream, anchovy paste, optional
Tabasco sauce, salt, and pepper in a saucepan and bring to a boil.
Reduce the heat and simmer uncovered until reduced by about a third,
10 to 15 minutes. Serve over cooked fettuccine. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Wed Nov 01 2000 - 00:00:02 EST