Irish Oat Cakes

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            FOOD FUNNY
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Thanks to "DRSPAGHETI" for what I trust is not a true food funny.

In search of a new shower for our home, my wife and I went to a
bathroom supply store. We discussed our needs with a young
saleswoman. Since it was near closing time, we had to curtail our
discussion and made plans to come back the next day to make our
final decision.

Later that evening my wife and I were at a restaurant where the
same young lady from the bathroom supply store was now working a
shift as a waitress. As she passed our table, she suddenly
recognized us and called to me in a loud voice, "HEY! You're the
man who needs a shower!"

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            TODAY'S RECIPE
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I've been on an ethnic kick lately, and that's fine with me because
it returns us to the original focus of your favorite recipezine and
puts the "worldwide" in Worldwide Recipes. Here is the lineup for
"A Taste of Ireland":

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Irish Oat Cakes
[Cured Trout]

Tuesday's Soup or Salad
Irish Split Pea Soup
[Balnamoon Skink]

Wednesday's Side Dish
Irish Cabbage and Bacon
[Colcannon]

Thursday's Entree
Irish Stew
[Dublin Coddle]

Friday's Dessert
Irish Jam Cake
[Tipsy Parson]

These cakes are traditionally eaten buttered, with a glass of milk,
for supper, but they are also good with fish such as herring or
mackerel. They are also a wonderful accompaniment to wine and
cheese, and make a tasty vehicle for caviar and sour cream for the
occasional splurge.

Irish Oat Cakes

2 cups (500 ml) oatmeal
1/2 cup (125 ml) all-purpose flour
1 tsp (5 ml) salt
1 cup (250 ml) warm water

Mix the oatmeal, flour, and salt together. Slowly add the warm
water. Roll out on a floured surface to a thickness of about 1/4
inch (5 mm) and cut into 6 or 8 triangles. Cook in a lightly
greased skillet until golden on both sides, 2 to 3 minutes per side.
Place on a baking sheet and bake in a cool 300F (150C) oven until
crisp, about 30 minutes. Serves 4 to 6.
Received on Mon Sep 19 06:06:01 2005