Sherried Chilies

__________________________________________________

            FOOD FUNNY
__________________________________________________

Thanks to George in Poughkeepsie who says this is "a bit of a food
stretch, but cute."

Waiting for our aerobics class to begin, several of us were standing
around in our leotards chatting about fitness and diets. One woman
said that her brother-in-law had quit smoking, gone on a diet, and
lost weight all at the same time. Thinking to myself that no human
being could possibly do this without acquiring at least one other
undesirable habit for compensation, I jokingly asked her, "What did he
start doing instead of these things?" After a slight pause, she
smiled and said, "Well, my sister is pregnant now."

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

This recipe is exceedingly simple yet the results are sophisticated
and versatile. Use the peppers to add a sweet and spicy note to
salads and vegetable dishes, and use the sherry to season soups,
sauces, and sauteed mushrooms.

Sherried Chilies

Fresh red, green and/or yellow chili peppers of your choice
Dry sherry

Wash the peppers thoroughly and pack them tightly into sterilized
jars. Fill with dry sherry, seal, and store in a cool, dry place for
at least one week before using. Will keep for up to 6 months.
Received on Wed Sep 15 10:04:37 2004