Subject: Cranberry and Pistachio Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Dec 18 2001 - 07:26:54 EST
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F O O D F U N N Y
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Reader Toni Richey warns me to have the ol' World Wide Recipes
Groan-O-Meter warmed up for this one:
The teacher looked over her third grade class and happened to notice
her two students, Johnny and Nellie, giggling and talking during her
lesson. "Well, since you two are obviously listening so well, let's
see if you can answer this one!" The teacher said with a smirk on her
face, almost knowing that the two children would not know the answer
to the question. "What is the proper name to use when referring to a
cow that has just given birth?"
There was a moment of silence, then a little hand was raised.
"Johnny? You know the answer?" asked the puzzled teacher.
"Umm... yeah!" He replied with a not-too-sure look on his face.
"Well, let's here it."
"You would call her de-calfenated!"
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T O D A Y ' S R E C I P E
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All recipes this week are featured in the November edition of World
Wide Recipes EXTRA! The other 59 holiday recipes can be yours for
only $3 at http://www.worldwiderecipes.com/extra.htm or by sending a
blank email to mailto:Check@wwrecipes.com
Here's a festive salad featuring the red and green colors of the
holiday season.
Cranberry and Pistachio Salad
1 head romaine lettuce, torn into bite-size pieces
1 green bell pepper (capsicum), seeded and diced
1 red bell pepper (capsicum), seeded and diced
1/2 cup (125 ml) dried cranberries
1/2 cup (125 ml) shelled pistachios
1/4 cup (60 ml) extra-virgin olive oil
3 Tbs (45 ml) red wine vinegar
1 tsp (5 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Combine the romaine, peppers, cranberries, and pistachios in a large
bowl. Whisk together the remaining ingredients and toss with the
lettuce mixture. Serves 6 to 8.
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