Fettuccine with Sauce Monticello

__________________________________________________

             FOOD FUNNY
__________________________________________________

Thanks to Freddie Johnson for this one:

Sam died. His will provided $30,000 for an elaborate funeral. As the
last guests departed the affair, his wife Sarah turned to her oldest and
dearest friend. "Well, I'm sure Sam would be pleased," she said.

"I'm sure you're right," replied Jody, who lowered her voice and leaned
in close. "How much did this really cost?"

"All of it," said Sarah. "Thirty thousand."

"No!" Jody exclaimed. "I mean, it was very nice, but $30,000?"

Sarah answered, "The funeral was $6,500. I donated $500 to the
synagogue. The whisky, wine and snacks were another $500. The rest went
for the memorial stone."

Jody computed quickly. "$22,500 for a Memorial Stone? How big is it?"

"Two and a half carats."

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

This is a recipe I developed several years ago when I was an underpaid
teacher with two teenage boys to feed, and my sons naturally wanted to
know what I called it. Lacking inspiration, I named it after the small
town in Georgia where I live. It's quick, easy, inexpensive, and a crowd pleaser.

Fettuccine with Sauce Monticello

8 oz (250 g) sliced mushrooms
1 - 2 cans (15 oz, 425g each) chopped tomatoes with liquid
1 cup (250 ml) heavy cream or half-and-half
1 Tbs (15 ml) anchovy paste
Hot sauce to taste (optional)
Salt and freshly ground pepper to taste
1 lb (450 g) fettuccine or pasta of your choice, cooked according to package directions

Combine the mushrooms, tomatoes, cream, anchovy paste, optional hot
sauce, salt, and pepper in a saucepan and bring to a boil. Reduce the
heat and simmer uncovered until reduced by about a third, 10 to 15
minutes. Serve over cooked fettuccine.
Serves 4 to 6.
Received on Wed Oct 1 19:52:19 2008