Subject: Bulgarian Cold Cucumber Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue May 07 2002 - 06:24:21 EDT
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F O O D F U N N Y
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I'm pretty sure I've published this one before, but it's one of my
favorites so here it is again. Thanks to reader Shari Risoff for
sending it in.
An elderly couple had dinner at another couple's house, and after
eating, the wives left the table and went into the kitchen. The two
gentlemen were talking, and one said, "Last night we went out to a new
restaurant and it was really great. I would recommend it very
highly."
The other man said, "What is the name of the restaurant?"
The first man thought and thought and finally said, "What is the name
of that flower you give to someone you love? You know, the one that
is red and has thorns."
"Do you mean a rose?"
"Yes," the man said. He turned toward the kitchen and yelled, "Rose,
what's the name of that restaurant we went to last night?"
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T O D A Y ' S R E C I P E
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Although it makes no claim to being an international cookbook, the
1975 edition of Joy of Cooking has hundreds of recipes from all around
the world. They have all been adapted for the home cook, using
readily available ingredients and requiring no special equipment.
Here is just one for example:
Bulgarian Cold Cucumber Soup
All recipes this week are adapted from "The Joy of Cooking" 1975
edition by Irma S. Rombauer and Marion Rombauer Becker, The
Bobbs-Merrill Company, available in the Cookbook Store at
http://www.worldwiderecipes.com/cookbooks.htm
2-3 medium cucumbers, peeled, seeded, and thinly sliced
1/2 cup (125 ml) chopped walnuts
3 Tbs (45 ml) extra-virgin olive oil
2 Tbs (30 ml) chopped fresh dill
1-2 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
2 cups (500 ml) plain yogurt
Combine all ingredients except the yogurt in a bowl and toss to
combine. Refrigerate covered for 2 to 4 hours. Add the yogurt
immediately before serving. It should have the consistency of thick
soup, so thin with a little cold water if necessary. Serves 4 to 6.
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