Subject: Oriental-Style Dip
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 15 2001 - 02:33:00 EST
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F O O D F U N N Y
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Reader Rhida Hipolito writes:
Hi Chef,
Just wanted you to know that you really make my day! If I don't find
a recipe I can use, I know I can always count on a good laugh or two
from you. Speaking of laughs, here's one for you:
Two sea monsters were swimming around in the ocean, looking for
something to do. They came up underneath a ship that was hauling
potatoes. Bob, the first sea monster, swam underneath the ship,
tipped it over and ate everything on the ship. A little while later,
they came up to another ship, again hauling potatoes. Bob again
capsizes the ship and eats everything on board. The third ship they
found was also hauling potatoes and Bob once again capsized it and ate
everything.
Finally his buddy Bill asked him, "Why do you keep tipping over those
ships full of potatoes and eating everything on board?"
Bob replied, "I wish I hadn't, but I just can't help myself once I
start... everyone knows you can't eat just one potato ship."
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T O D A Y ' S R E C I P E
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It's time for another "Quick and Easy" menu, now that the holidays are
behind us and we have more pressing, if less enjoyable, matters on our
minds.
This quick and easy dip tastes great with raw vegetables, especially
mushrooms. Use fat-free sour cream and mayonnaise if you want to cut
down on calories.
Oriental-Style Dip
1 cup (250 ml) sour cream
1/2 cup (125 ml) chopped scallions (spring onions)
1/4 cup (60 ml) chopped parsley
2 Tbs (30 ml) mayonnaise
2 Tbs (30 ml) finely chopped fresh ginger
2 Tbs (30 ml) finely chopped canned water chestnuts
2 Tbs (30 ml) soy sauce
Combine all ingredients and mix well. Serve with raw vegetables.
Serves 6 to 8 as an hors d'oeuvre.
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