Subject: Tracey Leverdingen's Black Bean Soup & Laurie Scott's Bannock
From: Unicorn (unicorn@indenial.com)
Date: Wed May 22 2002 - 08:59:10 EDT
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F O O D F U N N Y
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Reader Stephanie Husler of Zurich, Switzerland writes, "Personally, I
wouldn't try this - I have a reputation to maintain!"
Dinner Out Recipe
1 c. corn syrup
1/2 tsp. margarine
4 eggs, slightly beaten
1/3 c. Worcestershire sauce
2 Tbs. cocoa
1 small onion
Set onion aside. Combine remaining ingredients in medium saucepan and cook
on high for 35 minutes prior to husband coming home. Make sure to use old
pan. Burn concoction to an unrecognizable blob. If stench isn't bad
enough, add vinegar. As you see hubby's vehicle approach, cut onion to
produce tears. Sob, "I've burned dinner and there's nothing left to
cook." Make such a fuss about the day's misgivings that spouse whisks you
off to the restaurant of your choice. Comb hair, apply make-up, adorn
beautiful outfit and enjoy! You deserve it!
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T O D A Y ' S R E C I P E
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Here are two wonderful recipes from two wonderful SnowyRecitopian ladies. I
couldn't decide which I like best (the recipes) and rather than offending
either of them (the ladies) I decided to publish both of them (the recipes)
in the hope of bringing a smile to both their faces (the ladies).
Tracey Leverdingen's Black Bean Soup
From Canadian Living Magazine, January 2002.
1 can (19 oz., 540 ml) black beans, rinsed and drained
1 1/2 cups (375 ml) chicken broth
3/4 cup (180 ml) chunky salsa
1/2 cup (125 ml) corn niblets
Hot sauce to taste (optional)
Squirts of fresh lime juice (optional)
1 cup (250 ml) shredded Canadian cheddar, Colby, or
Monterey Jack cheese
2 Tbs (30 ml) finely chopped scallions (spring onions)
Combine first 5 ingredients in a saucepan and bring to a simmer. Spoon
into 4 bowls and add the optional lime juice. Combine the shredded cheese
and green onions and sprinkle on top of each serving. Serve with bannock
(see below). Serves 4.
Laurie Scott's Bannock
1/2 cup (125 ml) lard or shortening
2 cups (500 ml) warm water or milk
4 cups (1 L) all-purpose flour
1 tsp (5 ml) salt
4 Tbs (60 ml) baking powder
Melt lard/shortening and add water/milk and stir together. In a large
bowl, mix together dry ingredients and make a well in the center. Add the
liquid mixture and mix well, until the dough comes away clean from the
sides of the bowl. Add a little flour if necessary. Remove from the bowl
and kneed on floured surface, then form into a ball and roll out until
dough is almost as big as a 9x18-inch (23x56 cm) cookie sheet. Sprinkle a
little flour on an ungreased cookie sheet and prick bannock with a fork in
several places. Flip on to the cookie sheet and prick on the other side.
Bake in a preheated 450F (220C) for ten minutes, then turn bannock over and
continue baking another ten minutes. Remove from oven and place on a towel
on a cooling rack and lightly brush with butter or lard/shortening. Place
a towel over the top so the bannock is completely covered to cool. Serves 6
to 8.
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