Subject: Zucchini Hash with Eggs
From: Unicorn (unicorn@indenial.com)
Date: Mon Nov 25 2002 - 02:27:25 EST
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FOOD FUNNY
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Thanks to fellow Atlanta Ring member Celia for this collection of
gobbler funnies:
What does a turkey like to eat on Thanksgiving?
Nothing; they are already stuffed.
Is turkey soup good for your health?
Not if you're the turkey.
Why did the turkey bolt down his food?
Because she was a gobbler.
Why did the turkey cross the road?
To show that he wasn't chicken.
Did you hear about the government officials who talked turkey?
They spoke gobbledygook.
Or, as the mother turkey said to her daughter as she wolfed down her
meal, "Don't gobble your food."
Why are turkeys so good at arithmetic?
Because they count the number of chopping days until Thanksgiving.
Why did they let the turkey join the band?
Because it had the drumsticks.
Why did the band leader save the drumsticks from thirty-eight turkeys?
Because he wanted seventy-six tom bones.
Why do turkeys have such a persecution complex? Because they're cut
to pieces, they have the stuffing knocked out of them, and they're
picked on for days after Thanksgiving.
As the leftover turkey said after it was wrapped up and refrigerated,
"Foiled again."
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TODAY'S RECIPE
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With the holiday season beginning officially this Thursday for my
American readers, I thought it might be a good idea to offer up some
breakfast dishes for entertaining out-of-town visitors. Here is the
lineup for our week of "Breakfasts for a Bunch":
Monday's Starter
Zucchini Hash with Eggs
Tuesday's Soup or Salad
Hot Cream Cheese Sandwiches
Wednesday's Side Dish
Sausage Yorkshire Pudding
Thursday's Entree
Spiced Coffee Cake
Friday's Dessert
Blini
This vegetarian hash can also be used to fill omelettes or as a
topping on scrambled eggs.
Zucchini Hash with Eggs
1 large potato, diced
2 Tbs (30 ml) butter
2 Tbs (20 ml) vegetable oil
1 large onion, diced
4-6 zucchini (courgettes), diced
1 Tbs (15 ml) tomato paste
Freshly ground salt and pepper to taste
8-12 eggs, poached or fried
Cook the diced potato in salted boiling water until it is barely
tender, about 5 minutes. Drain and set aside. Heat the butter and
oil in a large skillet over high heat and saute the potato, onion, and
zucchini until golden brown, 10 to 15 minutes. Stir in the tomato
paste, salt, and pepper, and cook an additional 2 minutes. Serve
topped with poached or fried eggs. Serves 4 to 6.
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