Bar-le-Duc Cheese

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                            FOOD FUNNY
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Thanks to Anna Welander for sharing this with us:

"You have to explain this to me," the customer said to the hostess as
she seated them, and pointed to the restaurant's chalkboard. It read
"Today's Special: Broiled Snaper, with 2 peas."

"With 2 peas?" the customer said, confusedly.

The hostess asked, "Why, what's wrong with that? The chef told me, and I
quote, 'The special has two p's', so I added that part."

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                            TODAY'S RECIPE
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Bar-le-Duc not only refers to a town in the Lorraine, but also to the
currant preserves made there. Originally, the tiny seeds of the currants
were removed manually with the tip if a feather, and this laborious
process made it one of the most expensive fruit preserves in the world.

Bar-le-Duc Cheese

4 oz (125 g) cream cheese
3 Tbs (45 ml) red currant preserves
2 Tbs (30 ml) cream

Blend the ingredients until thoroughly combined. Serve slightly chilled
with crackers or melba toast.
Serves 4 to 6.
Received on Thu Oct 15 19:02:41 2009