Walnut Gypsy Stew

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            FOOD FUNNY
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Here's another bit of dietary wisdom from our friend Rosemary Zwick
in Cape Town, South Africa:

The second day of a diet is always easier than the first. By then
you're no longer on it.

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            TODAY'S RECIPE
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In colonial times it wasn't unusual to add dried fruits and nuts to
savory meat dishes, and I think you'll agree that we should try doing
this more often after tasting this simple, rustic dish.

Walnut Gypsy Stew

2 Tbs (30 ml) butter
1 1/2 lbs (675 g) ground veal or beef
3 Tbs (45 ml) all-purpose flour
1 1/2 cups (375 ml) milk
1/2 cup (125 ml) shredded cheddar cheese
1/2 cup (125 ml) chopped walnuts or pecans
Salt and freshly ground pepper to taste

Heat the butter in a large heavy skillet over moderate heat and brown
the ground meat. Stir in the flour, mixing thoroughly. Stir in the milk
and bring to a boil, stirring frequently. Add the cheese and stir until
melted. Add the walnuts, salt, and pepper and serve immediately.
Serves 4 to 6.
Received on Thu Dec 22 08:36:20 2005