Subject: Acelgas en Crema (Argentine Swiss Chard in Cream Sauce)
From: Unicorn (unicorn@indenial.com)
Date: Wed Feb 26 2003 - 05:47:45 EST
__________________________________________________
FOOD FUNNY
__________________________________________________
Thanks to reader Tonya Kloek for this collection of culinary quips:
The trouble with eating Italian food is that five or six days later
you're hungry again. ~George Miller
A gourmet who thinks of calories is like a tart who looks at her
watch. ~James Beard.
I drive way too fast to worry about cholesterol.
~Steven Wright.
Good communication is as stimulating as black coffee, and just as hard
to sleep after. ~Anne Morrow Lindbergh
Thank you for calling the Weight Loss Hotline. If you'd like to lose
a half pound right now, press 1 eighteen thousand times. ~Randy
Glasbergen
__________________________________________________
TODAY'S RECIPE
__________________________________________________
You can use this recipe to dress up other tender greens such as
spinach or Romaine lettuce.
Acelgas en Crema (Argentine Swiss Chard in Cream Sauce)
3 Tbs (45 ml) butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 medium potato, peeled and diced
1 1/2 lbs (675 g) Swiss chard, green and white parts,
thinly sliced
Salt and freshly ground pepper to taste
1/4 cup (60 ml) heavy cream
Heat the butter in a large saucepan over moderate heat and saute the
onion, carrot, and potato until tender, about 5 minutes. Add the
Swiss chard and simmer covered until tender, about 10 minutes. Season
with salt and pepper and stir in the cream. Simmer uncovered for 2
minutes. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Sat Mar 01 2003 - 00:00:01 EST