Subject: Mardi Gras Pasta Salad
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 05 2003 - 06:21:32 EST
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FOOD FUNNY
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"SINGSnKEYS" says this never happened to her, but it's still funny.
I was having lunch with my nine-year-old son when the waitress came by
to ask if we wanted a drink. "I'll have a decapitated coffee," my son
said in all seriousness. The waitress smiled and poured him a cup.
Not to be outdone, she later returned with the coffeepot a few minutes
later and said, "Can I put a head on that for you?"
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TODAY'S RECIPE
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Here is a festive and visually appealing dish featuring the colors of
carnival in New Orleans - purple, green, and gold.
Mardi Gras Pasta Salad
2 Tbs (30 ml) butter
1 cup (250 ml) whole kernel corn, preferably fresh
1 lb (450 g) pasta of your choice, cooked according
to package directions and drained
1 cup (250 ml) finely chopped purple cabbage
4-6 scallions (spring onions), green and white parts,
chopped
3/4 cup (180 ml) mayonnaise
1 Tbs (15 ml) Dijon mustard
2 Tbs (30 ml) chopped fresh basil
Salt and freshly ground pepper to taste
Heat the butter in a small skillet over moderate heat and saute the
corn until tender, 2 to 3 minutes. Combine the corn, cooked pasta,
and remaining ingredients in a large mixing bowl and toss to
thoroughly combine. Serve chilled or at room temperature. Serves
6 to 8.
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