Stovies

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            FOOD FUNNY
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Thanks to Sandy Blackwell of Anacoco, Louisiana for this one:

Cheese that is required by law to append the word "food" to its
title does not go well with red wine or fruit. - Fran Lebowitz

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            TODAY'S RECIPE
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The Scottish word "stovies" supposedly derives from the French
"etouffer," to "smother" or cook in a closed vessel. It is one of
the many ways the Scots treat onions and potatoes, a natural and
inexpensive combination that is found in the rustic cooking of many
parts of the world.

Stovies

2-4 slices bacon, chopped
1 large onion, sliced
2 lbs (900 g) potatoes, peeled and sliced
About 1 cup (250 ml) water
Salt and freshly ground pepper to taste
Chopped chives or parsley for garnish (optional)

Saute the bacon in a large heavy pot over moderate heat until it
begins to render some fat. Add the onion and saute until tender but
not brown, about 5 minutes. Add the potatoes, salt, pepper, and
water to a depth of about 1/2 inch (1 cm). Simmer tightly covered
over low heat for 1 hour, stirring occasionally and adding a little
water if necessary to keep the potatoes from sticking to the bottom
of the pot. Garnish with chopped herbs if desired. Serves 4 to 6.
Received on Wed Jun 8 07:54:40 2005