Subject: Olives in Bacon
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 22 2001 - 19:47:51 EST
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F O O D F U N N Y
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Thanks to reader Brian for this tasty food funny:
A woman came home from a nearby farm with two buckets of cow manure
for her garden. "What's that for?" asked 6-year-old Kelly.
"The strawberries, " Mom answered.
After staring at the buckets for a moment, Kelly asked, "Can I just
have mine with whipped cream?"
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T O D A Y ' S R E C I P E
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This week I feature another collection of recipes from one of my
favorite cookbooks, "James Beard's American Cookery." As with every
book Mr. Beard wrote, this is as packed with kitchen wisdom as it is
with recipes (over 1,500).
James Beard began his cooking career catering cocktail parties in New
York City, and his first book was titled "Hors d'Oeuvres and Canapes,"
so I refer to him often when I am looking for an interesting recipe
for Monday's edition of your favorite recipezine. This is an hors
d'oeuvre with an unusual and surprisingly appealing combination of
flavors and textures.
All recipes this week are adapted from "James Beard's American
Cookery," James Beard, Budget Book Service, Inc., New York, 1972. It
is available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0883659581/worlwdierecipes
Olives in Bacon
24 - 32 large pimiento-, almond-, or jalapeno-stuffed olives
6 - 8 slices bacon, cut into four pieces
Wrap each olive in a piece of bacon and secure with a toothpick. Bake
in a preheated 450F (230C) oven until the bacon is crisp, about 10
minutes. Serves 4 to 6.
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