Danish Veiled Country Lass

__________________________________________________

            FOOD FUNNY
__________________________________________________

We haven't heard from the mysterious "DRSPAGHETI" in quite
a while. Thanks to him for these foodie insults:

One fruit loop shy of a full bowl.

A few beers short of a six-pack.

A few peas short of a casserole.

Doesn't have all his corn flakes in one bowl.

One taco short of a combination plate.

All foam, no beer.

The cheese has slid off of his cracker.

________________________________________________

            TODAY'S RECIPE
__________________________________________________

I looked and looked and couldn't find an explanation for the name
of this dessert, so if anyone out there knows the story behind it,
please let me know. Until then, let's just enjoy this trifle-like dish.

Danish Veiled Country Lass (Bondepige med Slor)

2 Tbs (30 ml) butter
1 cup (250 ml) dry rye bread crumbs or dry chocolate
cake crumbs
2 Tbs (30 ml) sugar
1/2 cup (125 ml) raspberry or other fruit jam
3 cups (750 ml) apple sauce
1/2 cup (125 ml) grated sweet chocolate
1 cup heavy cream, whipped

Heat the butter in a skillet over moderate heat and add the crumbs
and sugar, stirring to incorporate thoroughly. Place 1/3 of the crumb
mixture in a serving bowl, top with 1/3 of the jam in small dollops,
followed by 1/3 of the applesauce, 1/3 of the chocolate, and 1/3 of
the whipped cream. Repeat twice, reserving a little bit of the chocolate
to sprinkle on top of the final layer of whipped cream. Serves 4 to 6.
Received on Fri Oct 13 12:34:08 2006