Subject: Fudge Brownies
From: Unicorn (unicorn@indenial.com)
Date: Fri Sep 21 2001 - 09:12:43 EDT
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F O O D F U N N Y
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Here's another GI food funny from reader Ed Marion:
A soldier went up to the Company Cook and said, "If you put a lid on
the pan there'll be less dust and dirt in the food".
The cook, very annoyed, replied, "You mind your own business. Your
duty is to defend the homeland!"
"That's right," said the soldier. "But my duty is to defend it, not
to eat it."
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T O D A Y ' S R E C I P E
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The first attempt at baking by most beginning American cooks is
usually brownies made from a packaged mix. While some of the boxed
mixes are very good, making them from scratch results in a better
product and a much greater sense of satisfaction, and it's no more
work than the prepared mixes.
Fudge Brownies
4 oz (100 g) unsweetened chocolate
1/2 cup (125 ml) butter
4 eggs
2 cups (500 ml) sugar
1 cup (250 ml) sifted all-purpose flour
1 tsp (5 ml) vanilla extract
1 cup (250 ml) coarsely chopped walnuts or pecans
Melt the chocolate and butter together in a pot set over (not in)
boiling water. Beat the eggs until foamy, adding the sugar gradually.
Blend the chocolate mixture into the egg mixture, then stir in the
flour and nuts. Pour into a greased 9-inch (23 cm) square baking pan
and spread evenly. Bake in a preheated 325F (165C) oven for 35 to 40
minutes, until the brownies begin to pull away from the sides of the
pan. Cool on a wire rack before cutting into squares. Makes about 16.
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