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FOOD FUNNY
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The only thing I like better than a good food funny is a good food
funny with a dog. Thanks to L. Hadley somewhere in Florida for this
one:
A salesman dropped stopped at a restaurant for lunch. Not a soul was
in the restaurant except a big dog refilling salt and pepper shakers
at the tables. The salesman stared at the animal, wondering if his
imagination could be playing tricks on him. The dog looked up and
said, "Don't be surprised. This is just part of my job."
"Incredible!" exclaimed the man. "I can't believe it! Does the
owner know what a prize he has in you? An animal that can talk!"
"No, no," pleaded the dog. "Please don't tell him! If that man finds
out I can talk, he'll make me wait on customers as well!"
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TODAY'S RECIPE
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Readers who have been with me for a while already know about my
fondness for rice pudding, if for no other reason than I have
published so many of them in the past. Here is a sweet and creamy
coconut version from south of the border.
Budin de Arroz y Coco (Coconut Rice Pudding)
3 cups (750 ml) milk
1 cup (250 ml) canned coconut milk
1 cup (250 ml) sweetened shredded dried coconut,
plus additional for garnish
1/2 cup (125 ml) medium- or short-grain rice
2 egg yolks
1 Tbs (15 ml) sugar
1 tsp (5 ml) vanilla extract
Combine the milk, coconut milk, coconut, and rice in a saucepan and
bring to a boil over moderate heat. Reduce the heat to very low and
simmer uncovered, stirring frequently, until the rice is tender and
the liquid has been absorbed, about 1 hour. Whisk together the egg
yolks, sugar, and vanilla in a small bowl and stir in some of the rice
mixture. Stir the resulting mixture into the rice pudding. Serve
warm, chilled, or at room temperature, garnished with shredded
coconut. Serves 4 to 6.
Received on Fri Mar 12 11:17:03 2004
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