Subject: Syltede Rodbeder (Danish Pickled Beets)
From: Unicorn (unicorn@indenial.com)
Date: Wed Jul 24 2002 - 07:06:32 EDT
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FOOD FUNNY
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Linda Nienaber of Covington, KY writes, "The following is a true food
funny story that happened about two weeks ago. I hope you find it as
amusing as I do."
My husband Mark and I were driving through a busy street. One of the
fast food restaurants was advertising a new breakfast sandwich that
boasted a western omelet (containing ham) on a bagel. I told Mark I
thought there was something wrong with that picture. He quipped, "Git
along, little goyem!"
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TODAY'S RECIPE
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This dish is a classic accompaniment to tomorrow's friskadeller, so
you might want to get it going in order to let it marinate overnight.
Syltede Rodbeder (Danish Pickled Beets)
1/2 cup (125 ml) white vinegar
1/2 cup (125 ml) water
1/2 cup (125 ml) sugar
Salt and freshly ground pepper to taste
2 cups (500 ml) thinly sliced cooked fresh or canned beets
Combine the vinegar, water, sugar, salt, and pepper in a non-reactive
pot over moderate heat and boil for 2 minutes. Toss with the beets in
a non-reactive bowl and refrigerate covered for at least 12 hours.
Serves 4 to 6.
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