Subject: "Little Cheese Balls"
From: Unicorn (unicorn@indenial.com)
Date: Mon Apr 02 2001 - 02:52:58 EDT
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F O O D F U N N Y
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Reader Dolores Spoonmore write, "Here's a food funny, of sorts, which
was in today's morning paper."
Mom fixed us hamburgers and fries for dinner. My sister wanted
ketchup with her fries but couldn't get it out of the bottle. While
mom was helping her, the family minister called and my sister
answered. "Sir," my sister said, "mom can't come to the phone because
she is hitting the bottle."
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T O D A Y ' S R E C I P E
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I know I have said this before, but Latin American cooking is a
subject often overlooked by cookbook authors and food writers, and I
hope to even the score to some small degree with this week's
collection of "Brazilian Specialties." Like much of Latin America,
Brazilian cuisine is a synthesis of cooking traditions from Europe,
Africa, and the New World, which have combined to form a uniquely
Brazilian style of cooking.
Many types of "bolinhos" ("little balls") appear on Brazilian tables
as appetizers, and many of them involve stuffing a savory mixture into
a ball of dough or potatoes and deep frying. This dish is not only
one of the easiest of the Brazilian bolinhos, but one of the most
delicious as well.
"Little Cheese Balls" (Bolinhos de Queijo)
8 Tbs (120 ml) butter or margarine
1 cup (250 ml) all-purpose flour
1/2 cup (125 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
1 egg, beaten
Combine the butter, flour, Parmesan, salt, pepper, and optional
cayenne in a small bowl and mix to combine thoroughly. Form into
balls about 1 inch (2 cm) in diameter and place on a greased baking
sheet. Brush with the beaten egg and bake in a preheated 375F (190C)
oven until the tops are golden brown, about 15 minutes. Makes about
12 balls to serve 4 to 6 as an appetizer.
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