Open-Faced Hawaiian Sandwiches

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            FOOD FUNNY
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We haven't had a true food funny in quite a while. Here's a good one,
thanks to Bob Duckett of Montreal, Quebec:

Years ago, my late wife and I went out to a very nice - and expensive
- restaurant. It was a special occasion, so to heck with the budget.
We ordered our meals and enjoyed the strolling violinists in long
flowing gowns. My wife remarked that nearly everybody seemed to be
ordering the same dessert - it looked like a roll of pastry in
different colours. Maybe we should try it.

After the meal, our white-gloved waiter asked if we were going to have
dessert and my wife said, "Yes, those various colored desserts seemed
to be very popular. What were they?"

The waiter's face paled and then turned a shade of pink as he leaned
over and whispered, "Madame, those are finger towels so that you might
freshen up before the next course."

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            TODAY'S RECIPE
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This sandwich is most appropriate as a breakfast or brunch item, but
kids will like it at any time of day and I can tell you from personal
experience that it makes a great late-night snack.

Open-Faced Hawaiian Sandwiches

8-12 slices bacon
2 eggs
1 cup (250 ml) pineapple juice (you can use
the liquid from the canned pineapple)
4-6 slices whole wheat bread
4-6 slices canned pineapple

Fry the bacon in a skillet over moderate heat until crisp and transfer
to paper towels to drain. Beat the eggs and pineapple juice together
in a shallow bowl or pie plate and soak the bread in the mixture.
Saute in the bacon fat remaining in the skillet until golden brown on
both sides and transfer to a serving platter or individual plates.
Saute the pineapple in the same skillet until heated through and
lightly browned on both sides. Top each slice of bread with 2 slices
of bacon and a slice of pineapple. Makes 4 to 6 sandwiches.
Received on Thu Feb 26 10:42:23 2004