Canadian Bacon in Sherry Sauce

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                            FOOD FUNNY
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Here's one from Anna Welander which I'm sure isn't a true food funny:

My cooking leaves much to be desired, and one night I found
out just how bad it really is. We had friends over for dinner,
and the kids were playing in the living room. When I opened
the oven door to take supper out, the smoke alarm went off.
Not a second later, from the living room and at the top of his
lungs my three-year-old son declared to all, "Supper's ready!"

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                            TODAY'S RECIPE
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Canadian bacon (our Canadian friends call it back bacon) is
precooked and smoked pork lion, and is just about the leanest,
healthiest meat around.

Canadian Bacon in Sherry Sauce

1 Tbs (15 ml) vegetable oil
1 Tbs (15 ml) all-purpose flour
1 cup (250 ml) beef stock
2 Tbs (30 ml) sherry
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
1 - 1 1/2 lbs (425 - 675 g) Canadian bacon, sliced

Heat the oil in a saucepan over moderate heat and stir in the
flour. Cook until medium brown in color, stirring frequently. Stir
in the beef stock, sherry, thyme, salt, and pepper and bring to
a boil, stirring frequently. Meanwhile, broil the Canadian bacon
until lightly browned around the edges and heated through.
Spoon the sauce over the meat and serve immediately.
Serves 4 to 6.
Received on Thu Jun 24 08:56:18 2010