Subject: Beet and Blue Cheese Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Oct 21 2003 - 06:20:27 EDT
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FOOD FUNNY
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Thanks to Lori Davis in Arizona for this collection of one-liners:
The snack bar next door to an atom smasher was called "The Fission
Chips."
On April Fools Day, a mother put a fire cracker under the pancakes.
She blew her stack.
A new chef from India was fired a week after starting the job. He
keep favoring curry.
A couple of kids tried using pickles for a ping-pong game. They had
the volley of the dills.
The four food groups: Fast, Frozen, Instant, and Chocolate.
A friend got some vinegar in his ear, now he suffers from pickled
hearing.
Overweight is something that just sort of snacks up on you.
Sign in restaurant window: "Eat now - Pay waiter."
I thought you were trying to get into shape? I am. The shape I've
selected is a triangle.
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TODAY'S RECIPE
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You can use canned beets for this salad and it will still be great,
but fresh beets will make it a genuine standout.
All recipes this week are adapted from "The Silver Palate Cookbook" by
Julee Rosso and Sheila Lukins, available from Amazon.com at
http://www.amazon.com/exec/obidos/tg/detail/-/0894802046/worldwiderecipes
Beet and Blue Cheese Salad
6 - 8 medium beets, boiled until tender, peeled, sliced
3 Tbs (45 ml) red wine vinegar
3 Tbs (45 ml) walnut oil
1/2 cup (125 ml) walnuts, coarsely chopped
1/4 lb (110 g) good quality blue cheese
Salt and freshly ground pepper to taste
Gently toss the cooked, sliced beets with the vinegar and oil in a
mixing bowl. Cover and refrigerate until ready to serve. Transfer
the beets to a serving bowl or individual salad plates and sprinkle
with walnuts and blue cheese. Season to taste with salt and pepper.
Serves 4 to 6.
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