Greek Pork and Celery Avgolemono

__________________________________________________

             FOOD FUNNY
__________________________________________________

Here's a funny one from Lynne Janbergs:

A minister was completing a Temperance sermon. With great emphasis he
said, "If I had all the beer in the world, I'd take it and pour it into
the river." With even greater emphasis he said, "And if I had all the
wine in the world, I'd take it and pour it into the river." And then
finally, shaking his fist in the air, he said, "And if I had all the
whiskey in the world, I'd take it and pour it into the river, too!"
Sermon complete, he sat down.

The song leader stood very cautiously and announced, "And for our
closing song, today, let us sing Hymn #365, "Shall We Gather at the River."

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

This is honest to goodness one of my favorite dishes, and a perfect
centerpiece for any Greek menu. Most people think of moussakas,
dolmathes, spanakopita and the like when they think of classic Greek
dishes. After trying this, you will wonder why it isn't at the top of
everyone's list of Greek taste treats.

Greek Pork and Celery Avgolemono

3 lbs (1.5 Kg) pork cut into 1-inch (2.5 cm) cubes
1/2 cup butter
3 medium onions, chopped
5 lbs (2 Kg) celery with leaves cut into 1-inch (2.5 cm) pieces
2 lemons, juice only
2 eggs
1 Tbs cornstarch (cornflour)
Salt and pepper to taste

Season the pork with salt and pepper. Melt the butter in a large pot and
brown the pork lightly over high heat, stirring frequently. Add the
onions and cook 10 to 15 minutes until soft but not browned. Add enough
water to barely cover the meat. Cover and cook over low heat for about 1
hour. Add the celery and cook another 30 minutes, until the celery is
tender and only about 1 cup of liquid remains. Beat the eggs in a bowl.
Mix the cornstarch (cornflour) in 1/4 cup water and add to the eggs. Add
the lemon juice and beat the mixture well. Temper the sauce by slowly
adding some of the hot liquid from the meat to the egg-lemon mixture,
beating it in thoroughly. Pour the egg-lemon mixture over the meat and
shake the pan gently over low heat until the sauce thickens.
DO NOT BOIL. Serve immediately.
Serves 6 to 8.
Received on Sun Sep 14 18:26:14 2008