Subject: Canadian Bacon in Sherry Sauce
From: Unicorn (unicorn@indenial.com)
Date: Thu Jan 02 2003 - 06:19:10 EST
__________________________________________________
FOOD FUNNY
__________________________________________________
Here's another cute one from "SINGSnKEYS":
My husband is wonderful with our baby daughter, but often he turns to
me for advice. Recently, I was in the shower when he poked his head
in to ask, "What should I feed Sally for lunch?"
"That's up to you," I replied. "There's all kinds of food. Why don't
you pretend I'm not at home?"
A few minutes later, my cell phone rang. I answered it to hear my
husband asking, "Hi Honey. Uh... what should I feed Sally for
lunch?"
__________________________________________________
TODAY'S RECIPE
__________________________________________________
Canadian bacon (our Canadian friends call it back bacon) is precooked
and smoked pork lion, and is just about the leanest, healthiest meat
around.
Canadian Bacon in Sherry Sauce
1 Tbs (15 ml) vegetable oil
1 Tbs (15 ml) all-purpose flour
1 cup (250 ml) beef stock
2 Tbs (30 ml) sherry
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
1 - 1 1/2 lbs (425 - 675 g) Canadian bacon, sliced
Heat the oil in a saucepan over moderate heat and stir in the flour.
Cook until medium brown in color, stirring frequently. Stir in the
beef stock, sherry, thyme, salt, and pepper and bring to a boil,
stirring frequently. Meanwhile, broil the Canadian bacon until
lightly browned around the edges and heated through. Spoon the sauce
over the meat and serve immediately. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Sat Feb 01 2003 - 00:00:01 EST