Subject: Chayote Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Apr 03 2001 - 03:05:23 EDT
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F O O D F U N N Y
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Fortunately this knee-slapper from reader Jeanann Leone mentions food,
or I couldn't have included it here.
"What would you most like for your birthday?" a man asks his wife.
She thinks for a minute. "I'd love to be ten again," smiling broadly.
So on the morning of her birthday, he gets her up bright and early.
Off they go to the local theme park. What a day! He puts her on
every ride in the park -- The Death Slide, The Screaming Loop, the
Wall of Fear -- everything there is! Wow! She staggers out of the
park five hours later, her head reeling and her stomach upside down.
Right into McDonald's they go. Her husband orders a double Big Mac
for her along with extra fries and a strawberry shake. Then off to a
movie. It's the latest Star Wars epic, with plenty of cotton candy,
popcorn, Pepsi Cola and M & Ms. What a fabulous adventure of a day!
Finally she wobbles home with her husband and collapses into bed. He
leans over lovingly. "Well, dear, what was it like being ten again?"
She opens one eye and stares at him. "You idiot," she moans. "I
meant dress size!"
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T O D A Y ' S R E C I P E
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Chayote, the only edible member of the gourd family, was once a
principal food of the Aztecs and Mayas. Also known as merliton and
christophene, the skin and seed are edible in addition to the flesh,
which can be eaten raw or cooked. In Brazil it is used in soups,
fritters, souffles, and salads such as this.
Chayote Salad (Salada de Chuchu)
6 chayote, peeled and seeded
2 - 3 cloves garlic, finely chopped
1 medium onion, thinly sliced
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) white wine vinegar
1/4 cup (60 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
Boil the chayote in salted water until tender, about 10 minutes.
Drain and combine with remaining ingredients in a serving bowl. Toss
to combine and chill for at least 2 hours. Serves 4 to 6.
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