Beet and Apple Puree &
Beans with Bread Crumb Sauce

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            FOOD FUNNY
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Here's an odd little food funny from Sherry Carson:

Jim Finn, the noted biologist, was stumped. He had spent months studying
the little green frogs in the Keefo swamp. Despite all efforts at
predator control, the population was declining at an alarming rate. Finn
finally went to the chemistry department at his college to see if anyone
there might be able to help. Tom looked into the problem and came up
with a solution. The little frogs had succumbed to a chemical change in
the swamp's water and simply couldn't stay coupled long enough to
reproduce. Tom brewed up a new adhesive, made from a dash of this, a
toss of that and, most critically, one part sodium. "You mean...?" said
Jim. "Yes," said Tom, "They need monosodium glue to mate!"

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            TODAY'S RECIPES
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Any root vegetable can be used instead of the beets in this recipe, but
the beets give it a color and sweetness that would be missed.

Beet and Apple Puree (Puree z Burakow z Jablkami)

2 Tbs (30 ml) bacon grease or butter
1 lb (450 g) beets, peeled and grated
2-3 tart apples, peeled, cored, and grated
1 Tbs (15 ml) sugar
1 tsp (5 ml) lemon juice, or to taste
Salt and freshly ground pepper to taste
1/4 cup (60 ml) sour cream mixed with
1 Tbs (15 ml) all-purpose flour

Heat the bacon grease in a large skillet over moderate heat. Add the
beets, apples, sugar, lemon juice, salt, and pepper and simmer covered
for 30 minutes. Stir in the sour cream mixture and simmer for 5 minutes.
Serves 4 to 6.

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The "sauce" in this recipe is nothing more than bread crumbs toasted in
butter, but it is such a common topping to vegetable and dairy dishes
that such dishes are often referred to as "Polish-style." Keep this
simple recipe in mind when you want to dress up any plain vegetable.

Beans with Bread Crumb Sauce (Fasola Sucha z Maslem)

2 cups (500 ml) dried beans (any type),
or 2 15-ounce (425 g) cans of beans, rinsed and drained
3 Tbs (45 ml) butter
3 Tbs (45 ml) dry bread crumbs

If using dried beans, soak them overnight and then cook them in boiling
salted water until tender. Heat the butter in a small skillet over
moderate heat and saute the bread crumbs until lightly toasted. Sprinkle
over the beans immediately before serving. Serves 4 to 6.
Received on Wed Feb 21 01:44:03 2007