Which Ski?? (Advanced-Intermediate)

In message , Sue
writes

This was NOT ME!!!
I cook babies with only the purest natural ingredients.

I would *scorn* to even comtemplate a Yank recipe, or or bought
mayonnaise. I always make my own.

If a tender baby comes your way, don't spoil it with overpowering
gingerbread flavours. Simply braise it gently in bechamel sauce and
dish it up with seasonal vegetables from your garden, and you'll have a
feast fit for a witch.
Don't despair if you get a tough active toddler, just allow plenty of
time, simmer it in gooseberry wine until it's lusciously gooey, adding
any toadstools you may have gathered, then serve on a bed of herby rice
with dried fruit.

Bon appetit!


Place breast side up in a large metal roasting pan.
Bake in 325° oven covered for 2 hours.
Remove cover, stick a cooking thermometer deep into one of the
baby?s buttocks and cook uncovered till thermometer reads 190°,
about another hour.



Pro-Choice Po-Boy

Soft-shelled crabs serve just as well in this classic southern delicacy.
The sandwich originated in New Orleans, where an abundance of abortion clinics
thrive and hot French bread is always available.

2 cleaned fetuses, head on
2 eggs
1 tablespoon yellow mustard
1 cup seasoned flour
oil enough for deep frying
1 loaf French bread
Lettuce
tomatoes
mayonnaise, etc.

Marinate the fetuses in the egg-mustard mixture.
Dredge thoroughly in flour.
Fry at 375° until crispy golden brown.
Remove and place on paper towels.



Holiday Youngster

One can easily adapt this recipe to ham, though as presented,
it violates no religious taboos against swine.

1 large toddler or small child, cleaned and de-headed
Kentucky



--
Sue ]