Rhine Carrots

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            FOOD FUNNY
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Thanks to Margaret Buckley-Rechter for sending us this one. It was
originally one of those things known as a "blonde joke," but I edited
it for political correctness. You can imagine any hair color you like.

This woman really wanted to go ice fishing. She'd seen many books on
the subject, and finally, after getting all the necessary tools
together, she made for the nearest frozen lake. After positioning her
comfy footstool, she started to make a circular cut in the ice.
Suddenly - from the sky - a voice boomed, "THERE ARE NO FISH UNDER
THE ICE!"

Startled, the woman moved further down the ice, poured a Thermos of
cappuccino, and began to cut yet another hole. Again, from the
heavens, the voice bellowed, "THERE ARE NO FISH UNDER THE ICE!"

The woman, now quite worried, moved way down to the opposite end of
the ice, set up her stool, and tried again to cut her hole. The voice
came once more, even louder, "THERE ARE NO FISH UNDER THE ICE!"

She stopped, looked skyward, and said, "Is that you, Lord?"

The voice replied, "NO, THIS IS THE ICE RINK MANAGER!"

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            TODAY'S RECIPE
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You can substitute a couple of tablespoons of butter or oil for the
bacon in this recipe, but then we would have an entire week of German
recipes without pork in any form. Perish the thought.

Rhine Carrots (Rheinische Mohrruben)

1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) pieces
1 Tbs (15 ml) sugar
2-4 slices bacon, chopped
1 large onion, chopped
2 cooking apples, peeled, cored, and sliced
1 cup (250 ml) carrot stock (see recipe)
Salt and freshly ground pepper to taste
Freshly ground nutmeg to taste
Lemon juice to taste

Boil the carrots in water to which the sugar has been added until
barely tender, 8 to 10 minutes. Drain and reserve 1 cup (250 ml) of
the cooking liquid. Saute the bacon in a heavy skillet over moderate
heat until it begins to brown. Add the onion and saute until golden
brown, 10 to 15 minutes. Add the apples slices and saute until they
turn bright yellow, about 3 to 4 minutes. Add the carrots and the
reserved carrot stock and toss to combine. Cover and simmer until the
carrots are tender and the apple slices begin to fall apart, 5 to 10
minutes. Season with salt, pepper, nutmeg, and lemon juice and serve
immediately. Serves 4 to 6.
Received on Wed Nov 17 06:10:29 2004