Stewed Hearts of Palm

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            FOOD FUNNY
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Thanks to Barb Jernigan for this one:

HOW TO TELL IF YOU'RE A CHOCOHOLIC

- You tell your kids not to take candy from strangers. Unless it's
chocolate.

- The bartender tells you you've had enough shots of chocolate syrup
for tonight.

- When the leaves turn in the fall, you start gathering Almond Joys
for the coming winter.

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            TODAY'S RECIPE
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If I don't already own the record for publishing more hearts of palm
recipes than any other ezine, this one should do it. Still relatively
unknown to Americans, hearts of palm are popular throughout the
Caribbean and Latin America. Canned hearts of palm are widely
available in the US, and they are inexpensive, versatile, and
unbelievably delicious. If you haven't tried them yet, now would
be a good time.

Stewed Hearts of Palm

2 Tbs (30 ml) vegetable oil
2-4 cloves garlic, finely chopped
1-2 jalapeno peppers, seeded and finely chopped
3 medium tomatoes, chopped
2 Tbs (30 ml) tomato puree
2 Tbs (30 ml) chopped fresh chives
1 Tbs (15 ml) distilled white vinegar
2 cans (14 oz, 396 g each) hearts of palm, drained
and coarsely chopped
4-6 pimiento-stuffed olives, chopped
2 Tbs (30 ml) chopped capers
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Heat the oil in a saucepan over moderate heat and saute the garlic and
jalapenos for about 30 seconds. Add the tomatoes, tomato puree,
chives, and vinegar and bring to a boil. Reduce the heat and simmer
uncovered until the sauce has thickened slightly, about 10 minutes.
Add the hearts of palm, olives, capers, salt, and pepper and simmer
just until the hearts of palm are heated through, 2 to 3 minutes.
Serve garnished with chopped parsley. Serves 4 to 6.
Received on Wed May 12 10:13:52 2004