Subject: Cucumber and Melon Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Aug 28 2001 - 09:32:34 EDT
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F O O D F U N N Y
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Frequent contributor Ethelu writes, "I don't know if this is true or
not, but it is funny anyway. Keep up the miraculous work!"
One day a State Trooper was pulling off an expressway near Chicago.
When he turned onto the street at the end of the ramp, he noticed
someone at a chicken place getting into his car. The driver placed
the bucket of chicken on top of his car, got in and drove off with the
bucket still on top of his car.
The trooper decides to pull him over and perform a community service
by giving the driver his chicken. So he pulled him over, walked up to
the car, pulled the bucket off the roof and offered it to the driver.
The driver looks at the trooper and says, "No thanks, I just bought
some."
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T O D A Y ' S R E C I P E
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This recipes is a good example of the different and unexpected taste
combinations found in the "American Heart Association Low-Fat,
Low-Cholesterol Cookbook." It contains just a trace of fat from the
vegetables, and adds flavor with raspberry vinegar and pepper.
All recipes this week are adapted from "American Heart Association
Low-Fat, Low Cholesterol Cookbook" by the American Heart Association,
Clarkson/Potter Publishers, 1997. It is available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0812926846/worldwiderecipes
Cucumber and Melon Salad
1/2 large cantaloupe (musk melon), peeled and seeded
1 medium cucumber, partially peeled and thinly sliced
8 - 12 radishes, thinly sliced
1/4 cup (60 ml) raspberry vinegar
Freshly ground pepper to taste
2 Tbs (30 ml) chopped fresh mint leaves for garnish (optional)
Lettuce leaves for garnish (optional)
Cut the melon into bite-size pieces, or use a melon baller to scoop
out small balls. Combine the cantaloupe, cucumber, radishes, vinegar,
and pepper in a mixing bowl and toss to combine. Serve chilled,
garnished with mint and served on a bed of lettuce leaves if desired.
Serves 4 to 6.
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