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The World's Most Popular Recipezine
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This Week's Theme: Australian Specialties
Today's
Recipe: Creamy Potato Salad
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F O O D F U N N Y
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Here's an oldie but goodie from reader Lisa Tite:
Lewis
walks into a psychologist's office with a pancake on his head,
fried
eggs on each shoulder, and a strip of bacon over each ear. The
psychologist,
humoring him, asks, "What seems to be the problem?"
Lewis answers, "Well, Doc, I'm worried about my brother."
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A W O R D F R O M T H E
C H E F
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The Adventures of the Chef and Nell in the Land of Recitopia
Volume II - The Revenge of the Nasties
Chapter
9 - In which the Chef becomes agitated and Nell offers up a
solution.
Beads
of perspiration began to form on my brow, and my hands began to
tremble
ever so slightly as the horrible implications of Nell's
disclosure
made themselves obvious to my enormous intellect. An
entire
nation without recipes! Who would have thought such a thing
possible?
No wonder the poor, wretched inhabitants of Nastyland were
always
in such foul moods. And who is to blame them? Living bleak,
dreary
lives in a land where canned condensed soups, processed
artificial
cheese foods, and dessert toppings made from whipped
chemical
cocktails represent the major sources of sustenance, such a
people
are understandably predisposed to unpleasant constitutions.
I
was immediately obvious to me that there would be no point in trying
to
negotiate a peace with such a recipeless race, for if their
civilization
had not even developed recipes, how could they be
expected
to have achieved any of the other hallmarks of a civilized
society
such as peace, moderation, compassion, and that most
distinguishing
feature of all advanced civilizations everywhere -
niceness?
It was clear that we were dealing with a race of the most
base
barbarians, and history has proven over and over that, when
dealing
with such a backwards people, the end result is always
violence
on a grand and ruinous scale. In spite of the ceaseless
working
of my thoroughly capable mind, I could find no alternative to
war.
"Come
Jerry, we must prepare to defend Recitopia!" I ordered my furry
assistant.
"We must amass an army of Recitopian volunteers to defend
our
homeland from the onslaught of this pitiful, recipeless nation," I
barked
as I made preparations to dash off purposefully in one
direction
or another.
"But
Boss, war is not healthy for children and other living things,"
he
reminded me, quoting a renowned poet from some forgotten age.
"There
is no point in bandying about ancient Greek proverbs, my
hirsute
fellow," I scolded, "This is a time for action. We have no
choice,
for surely such a crass and recipeless race knows no recourse
other
than violence, and we must make defensive preparations with
alacrity
if the fair and noble citizens of Recitopia are to slumber
peacefully
at night."
"But
surely, Boss, there must be some other way," he insisted, "War
just
isn't cool, man." As he said this he held up two fingers to form
a
V in a gesture whose meaning was known only to him.
Nell
had been sitting listening to this entire discourse, cocking her
head
occasionally in the manner of befuddled dogs everywhere, for the
profound
implications of the path on which we were about to embark
were
most assuredly beyond the scope of her limited canine intellect.
"but
daddy," she volunteered, "i have an idea."
"What
is it?" I asked curtly, anxious to get on with matters of
paramount
importance to the future of Recitopia.
"why
don't you just give them some recipes?"
Be
sure to tune in tomorrow for Chapter 10 of "The Adventures of the
Chef
and Nell in the Land of Recitopia, Volume II - The Revenge of the
Nasties."
P.S.
Don't forget to visit http://thehungersite.com today and
every
day. Every time you do you feed a few hungry people
somewhere
in the world.
And
please visit http://freedonation.com to help fight hunger,
cancer,
AIDS, and to support several other important efforts.
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W O R L D W I D E R E C I P E S M A
L L
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T O D A Y ' S R E C I P E
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This
may not be a traditional Australian recipe, but it comes from
reader
Chris Rogers in Australia, and it makes a wonderful
accompaniment
to tomorrow's main dish.
Creamy Potato Salad
2
lbs (1 Kg) potatoes
2
medium carrots
1
Tbs (20 ml) finely chopped onion
1
tsp (5 ml) finely chopped mint
1/2
cup (125 ml) mayonnaise
pinch
cayenne pepper
3/4
cup (180 ml) cooked peas
Peel
and dice potatoes and carrots. Cook in boiling salted water
until
tender (or microwave), drain and allow to cool. In a basin
combine
onion, mint, cayenne, and mayonnaise, mix well; fold in
potatoes,
carrots, and cooked peas. Refrigerate before serving.
Spoon
servings into crisp lettuce leaves. Serves 6.
Bon appetit from the Chef and staff at World Wide Recipes
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K I T C H E N T I P
__________________________________________________
Thanks to reader Teresa for today's helpful hint:
When
using a meat mallet to tenderize meat, instead of just bashing
away
with the mallet and losing half of the meat, place a piece of
plastic
wrap onto the meat and then tenderize in the normal way. It
saves
the meat from breaking up and keeps the mallet clean.
If
you have a handy solution to a common kitchen problem, please
send
it to mailto:Tips@wwrecipes.com
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forward this message to as many people as you like.
All
I ask is that you forward the entire message, and that you
encourage
the recipient to subscribe. Thanks.
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T H E P E N - P A L F O R U M
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The
Pen-Pal Forum is closed to new submissions. The current
theme
is "Heirloom Recipes: Recipes Handed Down from Past
Generations,"
and will run until about the middle of August.
Please
watch this space for news of upcoming Pen-Pal Forums.
Having
trouble converting recipes? Don't know what a "stick"
of
butter is? Need to know how many cups in a No. 3 can?
Then
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NOTE:
World Wide Recipes has not tested the following
recipes.
Please direct all questions to the author of the recipe.
__________________________________________________
From:
Camilla mailto:max_louie@hotmail.com
HI
Chef & Nell & readers,
This
is a very simple recipe that my Mom would make when I was a kid.
Mom
can do just about anything she decides to, and usually does it
before
it becomes the latest thing. In the early 1970's she was
gardening
3 huge gardens (& canning whatever we didn't eat out of hand
while
out playing), and introducing her 6 kids to a fantastic array of
"new"
vegetables like Kohlrabi, Purple "Green" beans and fresh herbs
of
all varieties...sounds a little like some of the fabulous TV
entertaining
experts of today, doesn't it? I remember being the kid
with
the weird lunch, always something interesting and NEVER any "junk
food"!
Although
this recipe uses the humble Zucchini rather than another more
exotic
garden star, it was always on my menu when she asked me what
I'd
like for my birthday dinner, along with Chinese Barbecued Chicken
and
Spaghetti with Garlic & Olive Oil. It has remained a favorite
and
is
now one of my 10 year old niece's favorites as well, she has
inherited
her Grandmother's interest in unusual vegetables and is now
the
kid with the "weird lunch."
Nonie's Zucchini
1
firm young zucchini per person olive oil for sauteing 1 clove of
garlic,
crushed, for every 3 or 4 servings, or more to taste kosher
salt
and fresh ground pepper to taste fresh grated parmesan cheese
Slice
the zucchini about 1/4" thick. Heat olive oil and add zucchini.
Saute
over medium-high heat until the zucchini begins to brown
slightly,
tossing frequently. Add garlic, salt & pepper, toss and
saute
until the garlic is golden, remove from heat to a serving dish
and
sprinkle with the fresh grated parmesan.
__________________________________________________
From: Christine mailto:CFitzgerald@Lifespan.org
Hi Chef and Nell,
As
a Christmas gift two years ago, my husband's aunt gave each of us a
family
cookbook with recipes from her grandparents, aunts and friends
(along
with photocopied pictures of the family). This is truly my
favorite
cookbook. I picked this recipe because it best represents my
family
and my husbands-my father and his mother grew up in the
(primarily)
Italian Federal Hill section of Providence RI.
Grandpa Frank Marcello's Baked Stuffed Mushrooms
18
medium mushrooms, wiped clean
1
cup Italian bread crumbs
OR
the insides of a loaf of Italian bread shredded into very small
pieces,
1/2 inch or smaller
salt
and freshly ground pepper to taste
1
clove garlic, chopped (do not fry)
2
tablespoons extra-virgin olive oil
1/2
small onion, finely chopped
several
sprigs fresh parsley, chopped (optional)
1
tablespoon tomato sauce (optional)
In
a large bowl place bread or bread crumbs, garlic, parsley, and
tomato
sauce. Add enough water to this mixture so that it is damp but
not
soggy. Season with salt and pepper.
Quarter
the mushroom stems and saute them in olive oil along with the
chopped
onions until the mushrooms are tender and the onions are just
starting
to turn golden.
Add
the mushroom/onion mixture to the bread mixture and combine
thoroughly.
Add more salt and pepper if needed.
Oil
the bottom of a cake pan. Stuff the mushrooms, place in the cake
pan,
and bake for 30 minutes at 350 degrees.
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From: Regi Sullivan mailto:sullivan@sullivan.ch
Hi Chef & readers,
This
is Regi in Switzerland. I grew up in the States, but have been
back
in Switzerland for over ten years now with my American husband.
We
have two daughters (3 and 7) and two cats (3 and 13). I recently
saw
a request for a carrot cake recipe in your ezine and since a)
that's
one of my favorites and b) carrot cake originally comes from
the
area we live in (our canton, Aargau, is affectionately called
"carrot
land"), I thought I'd share my grandmother's recipe with
everyone!
Swiss Carrot Cake
5-6
egg yolks
250g
(1 cup) sugar
zest
& juice of 1 lemon
250g
(9 oz) carrots, finely grated
250g
( 9 oz) ground almonds
1/4
tsp cinnamon
1
pinch ground cloves
70g
(1/2 cup) flour
6
egg whites
Preheat
oven to 180 C (350 F). Grease & flour a 9 inch spring form.
Beat
egg yolks, sugar & lemon until light & fluffy. Blend in carrots,
almonds,
cinnamon & cloves. Beat egg whites on high until stiff peaks
form.
Alternately fold egg whites & flour into batter. Pour into
spring
form. Bake on the bottom rack of the oven for 45 minutes.
Cool
on rack & remove from spring form. **You can also bake this cake
as
a loaf, but it will need a little more time in the oven - about 1
hour
total.**
Glaze
200g
(1 1/3 cups) powdered sugar
1
Tbs lemon juice
2
Tbs water
Blend
glaze ingredients well. Spread over cooled carrot cake, letting
it
dribble down the sides, & let set. For a really authentic finish
top
it off with marzipan carrots: dye some marzipan (almond paste)
with
orange food coloring and form little carrots, using a bit of
parsley
as the greens.
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From: Marie Ryder mailto:ryder@mwisp.net
I
discovered this recipe at a family reunion committee meeting. This
is
my cousins "thing" to bring to family get-togethers. He got the
recipe
from his aunt , who got it from her mother, who got it from her
mother,
who emigrated to the U.S. with her family in l895. His
grandmother
was my grandfather's sister. I was never aware of this
recipe
because , as you know, mother's seem to give their recipes to
their
daughters and not their daughter's-in-law. I am quite sure veal
was
used originally instead of chicken.
CHICKEN CUTLETS
Boneless
chicken breasts - cut into small cutlet -size pieces Italian
flavored
bread crumbs enhanced to your taste with Parmesan,garlic
powder
or salt, fresh ground pepper. Beaten eggs
Marinate
cutlets in wine vinegar overnight.
Dip
cutlets in crumbs and then in beaten eggs and fry in oil.
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From: mailto:Renewiz@aol.com
A
warning to one and all....don't trust yourself alone with these
Liqueur
Pound Cakes! One bite turns into two....two cakes turn into
three....and
three pounds turn into four! My mother has made these
every
Christmas for almost as long as I can remember. And for a
teetotaller,
she has the best stocked liquor cabinet in Phoenix...all
for
cooking of course, as this recipe will attest the need for. The
pound
cake itself is rich and buttery while the liqueur syrup provides
a
strong, sweet flavor. It can be made with rum, almond/hazelnut/or
orange-flavored
liqueur, but making it with Amarillo is my absolute
favorite.
It makes for a great gift too...be sure to include the
recipe!
Martha Stewart eat your heart out!
LIQUEUR POUND CAKES
Pound
Cake:
1
1/2 c. butter at room temperature (not margarine)
1
lb. powdered sugar, sifted
6
lg. eggs
1
t. vanilla
2
3/4 c. cake flour (brand name such as Soft As Silk)
In
a large bowl, use an electric mixer to beat butter until creamy.
Gradually
add sifted powdered sugar to butter, beating until mixture
is
light and fluffy. Beat in eggs, one at a time, beating well after
each
addition. Add vanilla. Gradually mix cake flour into creamed
mixture.
Prepare 4 loaf pans, each about 3 1/2 by 7 inches. Butter
each
loaf pan, then dust lightly with flour. Scrape batter mixture
evenly
into pans. Smooth the top surfaces. Bake at 300 degrees for
50
minutes, until toothpick comes out clean. Cool on a rack for 5
minutes.
Turn cake out and immediately return cake to pan. With a
slender
wooden skewer, toothpick or fork, poke 1 inch deep holes,
about
1/2 inch apart, all over the top of cakes. Immediately pour an
equal
amount of syrup over each cake. It will soak in. Let cool on
rack
for 30 minutes. Remove from pan and serve, or wrap securely and
store
in a cool area. Can store for up to 1 month in the refrigerator
or
6 months in the freezer. Bring to room temperature before serving.
LIQUEUR
SYRUP
2
c. sugar
1/2
c. light corn syrup
3/4
c. water
1
1/4 c. Amarillo (rum, almond, hazelnut or orange-flavored liqueur)
In
a 2 or 3 quart saucepan, combine sugar, light corn syrup, and
water.
Over medium heat stir slowly until mixture simmers. Continue
heating
without stirring until mixture boils. Cover and boil for 1
minute
until sugar dissolves and liquid is clear. If you don't cover
the
pan and if you stir while the syrup boils, crunchy sugar crystals
will
form in the finished cake. Remove from heat and uncover. Let
stand
to cool slightly, about 5 minutes. Stir in the liqueur. Ready
to
pour into pound cakes or can store (can even be frozen!) Makes 3
1/2
c. syrup.
__________________________________________________
From: Signa mailto:sroswa@azstarnet.com
Actually
this recipe has remained a "work-in-progress" for at least
four
generations. I got it from my mother, who learned it from her
mother,
who no doubt learned it from hers. My grandmother's mother
and
father were from Sweden themselves, and my grandmother was born
only
three months after their arrival in America. Each generation's
mom
has contributed her own little twists and turns to the recipe,
based
on the availability of ingredients in America over the past
generations.
Being now a grandma myself, I've passed the recipe on to
my
own daughters and grand daughter. Here's the recipe in its present
form.
Grandma's Swedish-American Meatballs
1
1/2 lbs. ground beef (or 1 lb. beef, 1/2 lb. ground pork)*
1
egg, well beaten
3
or 4 baby rusks (Zwieback), finely crushed (enough to
make
about 1/4 C. crumbs)**
1/4
C. milk (or a little more as needed) ***
2
Tbs. finely minced onion
1
or 2 pinches ground allspice (1/8 tsp. or less)
1
tsp. salt
Dash
of white pepper
2
Tbs. ham or bacon drippings (can substitute butter
but
it's not as tasty)
Flour
to dredge meatballs
1
can (10-1/2 oz.) beef consomme (Sorry, Chef - grandmas
know
best!)
In
a large mixing bowl beat the egg; add the milk and rusk crumbs and
mix.
Let stand until crumbs have absorbed the liquid and a uniform
texture
results. Add the meat, onion, allspice, and salt and pepper,
and
mix thoroughly.
Melt
the drippings in a large frying pan or electric skillet (one with
a
tight-fitting lid) over very low heat, keeping the heat barely on
once
melted. You don't want to actually start the meatballs browning
until
all are in the pan. Next to the frying pan place a square of
waxed
paper and on it spread enough flour to dredge the meatballs.
Working
rapidly, shape the meat mixture into small walnut-size balls,
roll
each in flour to coat lightly, and place in pan fairly close
together
but not touching. When pan is full, raise heat slightly to
LIGHTLY
brown the meatballs. You don't want to get them "crusty",
just
to get them firm enough on the surface to hold their shape. Turn
frequently
and carefully, one at a time, using an ordinary teaspoon to
help
them retain their shape, until lightly browned on all sides. Set
aside
as browned in a bowl or on a plate, and repeat procedure for any
meat
mixture left that wouldn't fit in the pan for the first batch.
When
all are lightly browned, return them to frying pan and add the
consomme.
Cover the pan and adjust heat as needed to cook at a gentle
simmer
until meatballs are cooked through, about 30 to 40 minutes. Do
not
allow to boil. When done, remove meatballs with a slotted spoon,
place
in a covered serving bowl or casserole, and keep warm until
serving
time. Pan liquid can be thickened with flour and water to
make
a gravy to serve over boiled or mashed potatoes as an
accompaniment.
In our family, the meatballs themselves are not served
in
gravy or any other sauce.
Notes:
*A mixture of beef and pork is preferred by our family. If you
can
get your butcher to double-grind the meats, so much the better.
**Grandma's
own words: "Don't use too much crumbs. You don't want
your
meatballs bread-y, you want them meat-y." For convenience, I put
the
rusks into a zip lock bag and then crush them by running a rolling
pin
over the bag. ***The mixture should be moist but not so "wet" it
won't
hold its shape while browning.
Serves 6. Leftovers freeze and re-heat beautifully.
__________________________________________________
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T H E B U L L E T I N B O A R D
__________________________________________________
The
Bulletin Board is currently closed to new requests. Please
watch
this space for news of its reopening.
Please
reply directly to these readers if you can help them find
the
recipe they are looking for. They will appreciate it, and you
might
make a new friend.
__________________________________________________
From:
mailto:Lucy205@aol.com I would love to know how to make puffy
taco
shells...anyone have any ideas?
From:
mailto:carvers@gateway.net
Does
anyone have a recipe for grape pie?
From:
mailto:ppucci@webtv.net
I
am looking for a recipe for Chinese porridge--it has rice,
chicken,eggs
and more and is white and creamy--they top it with a
crunchy
noodle
From:
mailto:Izenhoo@aol.com Do you have a recipe for au gratin
potatoes
made with Velveeta Cheese?
From:
mailto:josiesmom57@hotmail.com
I
am interested in some Puerto Rican recipes. If anyone has any
I
would love to hear from you!
From:
mailto:HBarnes99@aol.com I had a super Raspberry creme brulee in
Wash.
DC 2 nights ago. Would like recipe for it.
From:
mailto:wezzie@mediaone.net I was in a French restaurant in Texas
in
76 and ordered filet. It came with a blue sauce that was just
wonderful
would love the recipe.
From:
mailto:knixer@ix.netcom.com
looking
for a recipe for cinnamon bread.
From:
mailto:wally.irwin@accglobal.net I would be pleased to receive
recipes
for different types of sauces.I like Thai and French but would
try
any offered.
From:
mailto:nep1000@outreach.psu.edu I am looking for a recipe from
the
better homes and gardens cook book from years ago. My mother used
to
make a tuna casserole with sliced potatoes, tuna, onions and a
cream
sauce made with some mustard and I'm not sure what else.
From:
mailto:nalgae2@uswest.net
Does
anyone have a Zucchini Cookie recipe they would share.
From:
mailto:sallya74432@yahoo.com At a cafeteria where we used to
eat,
they served a dish called celery almondine. Does anyone have a
recipe
for it.
From:
mailto:bossygirl_1@hotmail.com
I
need a recipe for a homemade french or Catalina style dressing.
From:
mailto:mgmarcks@mediaone.net
Some
years ago Weight Watchers had a Thanksgiving cranberry
salad
recipe that had sugarless raspberry Jell-o, cranberries, and
pineapple.
From:
mailto:mhagen1111@aol.com A few years back, I went to a
restaurant
called "Fat Boys" in Cleveland, TN. They had a special
chicken
salad recipe with raisins and walnuts. The sauce was sweet
rather
than tart. Any help?
From:
mailto:MrsB1013@aol.com I would like to have more time to enjoy
the
traveling and less time preparing and cooking meals, so I am
looking
for simple to prepare pressure cooker meals, and any other
quick
and easy recipes.
From:
mailto:jhoyt@vitale.com Looking for Italian anise cookie recipe
--
heavy like biscuit, white frosting w/nonpareils. NOT pizzelle or
biscotti,
these cookies are soft and dry.
From:
mailto:shawngrosjean@hotmail.com I was an exchange student to
Brazil
about 10 years ago and would love any Brazilian recipes anyone
might
have.
From:
mailto:EThickman@worldnet.att.net I'm looking for a recipe for
Grape
Nuts Pudding. I think every diner made huge roasting pans of
this
delicious dessert daily, possibly during the '60s.
From:
mailto:Linda.Hartman@med.va.gov
I
am looking for a Lobster Salad, with grapes and Whipped Cream?
From:
mailto:JNavarro@mealeys.com I'm looking for a recipe for Chess
Pie.
The Headmaster's wife at my boarding school used to make it and
I
can't find a recipe anywhere. We used to top it with cool whip and
M&Ms.
From:
mailto:sefirmin@hotmail.com I recently visited Chicago and a
friend
brought me to a great Polish restaurant near Evanston. I am
looking
for a great way to make the chicken salad I had and their
bread.
From:
mailto:niccomm@mags.net Does anyone have recipe for (or similar
to)
the thin pizza crust served at Pizzeria Uno?
From:
mailto:loopy@macleodconsulting.com A tuna salad to die
for...like
the one served at the now closed "Holey Bagel" in Mansfield
New
Jersey.
From:
mailto:kimberleyg@usa.net Looking for a recipe I lost in one of
our
many army moves. Its for caramel spice oatmeal cookies. I got
the
recipe about 18 years ago from Family Circle or Woman's Day.
From:
mailto:creid@wt.net Taco Cabana has a salsa, maybe smoked or
roasted?,
to DIE for. I would appreciate any help. It has an adobe
coloring
and is quite tasty.
From:
mailto:Jabo19@aol.com
i
would like any recipes from school cafeteria's in the 60's
and
early 70's.
From:
mailto:MEME39@aol.com
Would
anyone have a recipe for Kapusta (cabbage dish)?
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W O R L D W I D E R E C I P E S
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This Week's Theme: Australian Specialties
Today's Recipe:
Pumpkin Soup
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for all the ones I send him from your ezine."
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A W O R D F R O M T H E
C H E F
__________________________________________________
The Adventures of the Chef and Nell in the Land of Recitopia
Volume II - The Revenge of the Nasties
Chapter 8 -
In which Nell describes a Nasty situation.
Jerry and I
continued to ponder the intricate complexities of raising
a volunteer
army as Nell continued to leap about madly, interrupting
our discourse
with a constant stream of "but daddy, but daddy, but
daddy," emanating
from her shiny black muzzle. Finally I could stand
it no longer,
and relented to show her some attention which she was
obviously
desperate to obtain.
"All right,
good girl, tell us what you want to tell us," I said,
adding "But
only if you cease franticulating this instant." With that
she sat down
immediately, her tail still wagging in a manner
indicative
of her current level of agitation, and proceeded to tell us
her tale.
"when i smelled
the hands of the demonstrators in the street they
smelled really
nasty, which is unusual because not many things smell
nasty to a
dog. i wanted to know why the nasties smelled that way, so
i ran really
really fast to nastyland to see if i could find out.
even before
i got to nastyland i began to have an idea what makes the
nasties so
nasty because the roads leading to nastyland were littered
with empty
cans of condensed soups. there were cream of tomato soup
cans, and
cream of mushroom soup cans, and cream of chicken soup cans,
and..."
"Yes, Nell,"
I interrupted, fearing an endless litany of the seemingly
infinite variations
on this theme. "We get the impression that
Nastyland
is perhaps not the best maintained of municipalities, but
what has this
to do with the nasty disposition of its citizens?" I
asked with
as much patience as I was able to muster.
"...all other
kinds of soup cans," she continued without missing a
beat.
"and when i got to nastyland i could see that all of their
buildings
are made from large, orange bricks. and unlike our
buildings
here in recitopia which are all good to eat, the buildings
in nastyland
all taste like a cross between cheese and Silly-Putty."
"That is all
well and good, Nell, but I still don't understand what
all of this
has to do with why the Nasties are such a foul-natured
race of individuals,"
I interjected in an attempt to direct her
soliloquy
in a more productive direction.
"and everything
i tasted in nastyland tasted nasty. everything either
had too much
fat or too much salt or too much sugar or too many
preservatives,"
she plodded on. "and i never tasted any fresh herbs
or vegetables,
or any fresh seafood, or any lean meats, or any salads
of any kind.
and everything i tasted was overcooked, so that
everything
was soft and mushy and had all the flavors cooked out of
it.
the food was really really nasty," she concluded with a deep sigh
and a scratch
behind her ear.
"I gather from
your account that you theorize that the Nasties are
predisposed
to unpleasant dispositions by virtue of the poor quality
of their comestibles,
which, for lack of more appropriate terminology,
are nasty,"
I summarized in an attempt to terminate her diatribe.
"that's right, daddy," she affirmed.
"Well then,
my good girl, the answer is obvious to me. All we have to
do is adjust
the recipes of the Nasties in order to provide them with
more nourishing
and healthful methods of obtaining their sustenance,"
I informed
my Labradorian companion, aided by insight available only
to the human
species.
"but daddy,
that's the problem; there are no recipes in nastyland,"
she informed
me.
"Ah, that is
indeed a different matter," I remarked as calmly as I was
able, the
hairs on the back of my neck standing on end due to the
profound and
disturbing implications of this most recent revelation.
Be sure to
tune in tomorrow for Chapter 9 of "The Adventures of the
Chef and Nell
in the Land of Recitopia, Volume II - The Revenge of the
Nasties."
P.S.
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every day.
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somewhere
in the world.
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and to support several other important efforts.
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T O D A Y ' S R E C I P E
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Pumpkin is
a very popular vegetable in Australia, where it is
available
year round. American cooks might have to substitute acorn,
butternut,
or any other winter squash that is available. Thanks to
reader Becky
for sharing this "Australian Specialty" and her sense of
humor with
us:
Hi,
I'm Becky and
come from Tasmania (the little island south of mainland
Australia),
a wonderful place to live - peaceful, untouched (but for
how long?)
wilderness and somewhat isolated. Most mainlanders think
we have two
heads (inbreeding), which I don't think is very nice...
and neither
do I.
Anyway, here's
a recipe for good ol' pumpkin soup, Australian style -
and you must
use fresh pumpkin - none of that canned stuff!
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