Fresh Vegetables with Green Mayonnaise

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            FOOD FUNNY
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Reader Lu Stanton of Tulsa, Oklahoma writes, "When I read this, I
immediately thought of my cousin George, who is not only a bachelor, but a
pilot, too. His refrigerator is terribly neglected!"

A Guide to Food Spoilage for Bachelors

Eggs: When something starts pecking its way out of the shell, the egg is
probably past its prime.

Meat: If opening the refrigerator door causes stray animals from a 3 block
radius to congregate outside your house, the meat is spoiled.

Flour: If it wiggles, it's spoiled.

Lettuce: Bibb lettuce is spoiled when you can't get it off the bottom of
the vegetable crisper without Comet. Romaine lettuce is spoiled when it
turns liquid.

Raisins: Raisins should not be harder than your teeth.

Potatoes: Fresh potatoes do not have roots, branches, or dense, leafy
undergrowth.

Chip dip: If you can take it out of its container and bounce it on the
floor, it has gone bad.

Unmarked item: You know its well beyond its prime when you're tempted to
discard the Tupperware along with the food. Generally speaking, Tupperware
containers should not burp when you open them.

Frozen food: Frozen foods that have become an integral part of the
defrosting problem in your freezer compartment will probably be spoiled (or
wrecked, anyway) by the time you pry them out with a hammer and knife.

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            TODAY'S RECIPE
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All recipes this week (plus more than 80 more party food recipes) are
included in the newest edition of World Wide Recipes EXTRA! available
at http://www.worldwiderecipes.com/extra.htm

Try this recipe the next time you have a bunch of mouths to feed,
whether at a cocktail party or a summer backyard cookout.

Fresh Vegetables with Green Mayonnaise

Note: This recipe calls for uncooked egg yolk. If salmonella
contamination is a concern in your area then it is best to skip this
recipe. You may make an approximation of it by adding lemon
juice and fresh herbs to a commercially prepared mayonnaise.

1/2 tsp (2 ml) dry mustard
1 tsp (5 ml) salt
1 large egg yolk
2 Tbs (30 ml) lemon juice
3/4 cup (180 ml) vegetable oil
1/4 cup (60 ml) extra virgin olive oil
2 Tbs (30 ml) finely chopped parsley
1 tsp (5 ml) finely chopped fresh chives
1 tsp (5 ml) finely chopped fresh tarragon
Fresh vegetables for dipping, such as mushrooms,
cherry tomatoes, summer squash, cauliflower and
broccoli florets, green pepper slices, etc.

Combine the mustard, salt, egg yolk, and lemon juice in a 1 quart
(1 L) mixing bowl. Add the oil a few drops at a time and beat with
a wire whisk until the mixture forms a thick emulsion. The remaining
oil can be added a teaspoon (5 ml) at a time while whisking constantly.
Mix in the chopped herbs and chill for at least one hour. If the emulsion
separates it may be reincorporated by whisking. Serve with fresh raw
vegetables. Serves approximately 8.
Received on Mon Apr 26 06:13:43 2004