Chicken and Cucumber Smorrebrod

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            FOOD FUNNY
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I know I've published this one before, but what the heck, it's still
funny. Thanks to Adina Overbee of St. Paul, MN for sending it in
this time.

While attending a marriage seminar dealing with communication,
A man and his wife listened to the instructor, "It is essential
that husbands and wives know each other's likes and dislikes."
He addressed the man, "Can you name your wife's favorite flower?"
The man leaned over, touched his wife's arm gently and whispered,
"It's Pillsbury, isn't it?

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            TODAY'S RECIPE
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When eating a meal of smorrebrod it is customary to begin with
a seafood selection before moving on to the meat course, and
this classic smorrebrod is a great way to make the transition.

Chicken and Cucumber Smorrebrod

For the chicken:
2 skinless, boneless chicken breast halves
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) water
1 tsp (5 ml) pickling spices

For the smorrebrod:
1/4 cup (60 ml) distilled vinegar
1/4 cup (60 ml) water
1 Tbs (15 ml) sugar
1 tsp (5 ml) salt
1 cucumber, thinly sliced
4 thin slices pumpernickel or rye bread, crusts trimmed
4 tsp (20 ml) butter at room temperature
4 lettuce leaves
4 thin slices tomato
2 slices bacon, halved and cooked crisp

Combine the chicken, wine, water, and pickling spices in a skillet
and bring to a boil. Reduce the heat and simmer covered until the
meat is firm and cooked through, about 20 minutes. Drain and cool
to room temperature before slicing thin. Meanwhile, combine the
vinegar, water, sugar, and salt in a bowl and stir to dissolve the
sugar. Add the cucumber slices, tossing to combine, and let sit
at room temperature for 30 to 60 minutes. Drain and pat dry with
paper towels. Spread the bread with butter, being careful to cover
the bread completely. Place a lettuce leaf on each piece of bread,
top with the sliced chicken and cucumber, and garnish with tomato
slices and crisp bacon. Makes 4 smorrebrod.
Received on Fri Aug 4 00:11:06 2006