Subject: Winter Succotash
From: Unicorn (unicorn@indenial.com)
Date: Wed Oct 30 2002 - 07:48:04 EST
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FOOD FUNNY
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Thanks again to the mysterious "DRSPAGHETI" for this one:
An old man lived alone. He wanted to dig his potato garden, but it was very
hard work and his only son, who would have helped him, was in prison for
bank robbery. The old man wrote a letter to his son and mentioned his
predicament.
Shortly, he received this reply: "FOR HEAVEN'S SAKE, Dad, don't dig up the
entire garden, that's where I buried the money." At 4 a.m. the next
morning, a dozen policemen showed up and dug up the entire garden without
finding any money.
Confused, the old man wrote another note to his son telling him what
happened, and asking him what to do next. His son's reply was, "Now plant
your potatoes, Dad. It's the best I could do from here."
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TODAY'S RECIPE
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There can be little doubt that the earliest colonists of North America ate
dishes similar to this one; beans and corn were cultivated by American
Indians and were readily accepted by the newcomers.
Winter Succotash
4 cups (1 L) water
1/2 lb (225 g) dried pinto, cranberry, or beans of your choice
1 medium onion, peeled and studded with 2 cloves
4 sprigs parsley
1 bay (laurel) leaf
2 cups (500 ml) fresh or frozen corn kernels
1/2 cup (125 ml) heavy cream
4 Tbs (60 ml) butter, cut into small pieces
Salt and freshly ground pepper to taste
Combine the water, beans, onion, parsley, and bay leaf in a large heavy pot
over moderate heat and bring to a boil. Remove from the heat and allow to
sit for 1 hour. Bring to a boil again, reduce the heat, and simmer covered
for 1 hour, until the beans are tender. Drain the beans and discard the
liquid. Pick out and discard the onion, parsley, and bay leaf. Return the
beans to the pan and add the corn and cream. Simmer uncovered for 5
minutes, until the sauce has thickened slightly and the corn is hot. Stir
in the butter and season with salt and pepper. Serves 4 to 6.
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