Subject: Potato Skins
From: Unicorn (unicorn@indenial.com)
Date: Mon Sep 17 2001 - 06:14:48 EDT
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F O O D F U N N Y
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Thanks once again to reader Ethelu for today's food funny:
Mr. Swiller was known far and wide as a hard-nosed boss who watched
his employees like a hawk. He was making one of his regular tours of
the factory when he spotted a young man leaning against a pile of
boxes just outside the foreman's office. Since George, the foreman,
wasn't around, Swiller stood off to the side and watched to see just
how long the young man would stand around doing nothing.
The young man yawned, scratched his head, looked at his watch, and sat
on the floor. He took out a nail file and began cleaning his nails.
Then he stretched, yawned again, and leaned back on the pile of boxes.
Swiller stepped from his hiding place and walked up to the young man.
"You!" he boomed. "How much do you make a week?"
The young man looked up indifferently. "Two hundred and fifty
dollars," he said.
Swiller swooped into the cashier's office, took $250 from the cash
box, and returned. "Take it," he said, "and get out! Don't let me
see you around here again!"
The young man took the cash, put it in his pocket, and left.
Swiller snorted at his lack of remorse, embarrassment, or any other
feeling. Then he went looking for George. When he found him, Swiller
was red with anger."That idler in front of your office," Swiller said.
"I just gave him a week's pay and fired him. What's the matter with
you, letting him stand around as though he had nothing to do?"
"You mean the kid in the red shirt?" George asked.
"Yes! The kid in the red shirt!"
"He was waiting for the twenty dollars we owe him for lunch," George
said. "He works for the coffee shop around the corner."
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T O D A Y ' S R E C I P E
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It's time for a week of American favorites.
This dish made its first appearance in the early '70s, and is still a
staple in "fern bars" around the country.
Potato Skins
4 large baking potatoes
2 Tbs (30 ml) butter
Salt and freshly ground pepper to taste
1 cup (250 ml) shredded Cheddar, Monterey Jack,
or cheese of your choice
4 slices bacon, fried crisp and crumbled (optional)
Sour cream (optional)
Chopped fresh chives (optonal)
Prick the potatoes with a fork and bake in a preheated 425F (220C)
oven until done, about 1 hour. Halve lengthwise and scoop out the
flesh, leaving shells about 3/4 inch (2 cm) thick. Reserve scooped
out flesh for another use. Spread the inside of the shells with
butter, season with salt and pepper, and cut each shell into 4 to 6
strips. Arrange on a baking sheet and place under a preheated broiler
until the cheese melts, about 2 minutes. Sprinkle with optional
crumbled bacon and serve with optional sour cream and chopped
chives. Serves 4 to 6.
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