Danish Beef and Onion Smorrebrod

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            FOOD FUNNY
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Thanks to Anna Welander, our friend in Uppsala, Sweden for
this one:

A scientist found, to his great surprise, that he was lactose
intolerant. At dinner that night with his two young daughters
he mentioned that he had found out that he was lactose intolerant
and tried to explain to them what that meant. A couple of months
later, he took the kids to a local restaurant for a quick breakfast
before shopping. The place was very busy, but the quality of the
food and service were obviously not up to par. When they finally
got their breakfast, his youngest daughter took a look at her
father's omelet and burnt toast and declared very loudly to the
waitress, "My Daddy can't eat that toast, he is black toast
intolerant."

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            TODAY'S RECIPE
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Scandinavians often cook a roast beef for the sole purpose of
serving it cold on their smorgasbords and smorrebrod.
Fortunately, we have ready access to cooked, sliced roast
beef in our supermarkets and deli counters.

Beef and Onion Smorrebrod

4 thin slices pumpernickel or rye bread, crusts trimmed
4 tsp (20 ml) butter at room temperature
2 tsp (10 ml) Dijon mustard
4 thins slices cold roast beef (about 1/4 lb, 110 g)
4 thin slices tomato
4 tsp (20 ml) sour cream
1/4 cup (60 ml) canned crisp fried onions, crumbled

Spread the bread with butter, being careful to cover the bread
completely. Spread with mustard and place the beef on the
bread, gathering it or ruffling it so it doesn't hang over the edges.
Top with a slice of tomato, a dollop of sour cream, and sprinkle
with the fried onions. Makes 4 smorrebrod.
Received on Fri Aug 4 00:11:51 2006