Diced Jokes

This recipe has been around for many years in many fashions but in
recent years for some reason has fallen out of favor. Here we
shall return to a true classic dish of alternative fine dining.
The list of ingredients is as follows:
1 reindeer, appx. 125-175 lbs., skinned, dressed (though not in a
tux; ha, ha) and head mounted if you so desire.
6-9 Christmas elves cleaned and finely diced, appx. 8 lbs. useable
weight.
8 lbs. celery, finely chopped.
8 lbs. onions, finely chopped.
8 lbs. carrots, finely diced.
1 gallon vodka (to numb the elves before you peel them and dice
them).
32 lbs. dry bread crumbs.
3 gallons chicken stock.
salt, pepper, to taste.
Fresh garlic, 1-6 lbs. as you desire.
3-4 gallons of olive oil for basting the roasting reindeer.

Preparation:
Saute the onions, carrots, and celery in a large pan, using some
olive oil, until tender.
Brown the diced elves in the more...

This recipe has been around for many years in many fashions but in recent years for some reason has fallen out of favor. Here we shall return to a true classic dish of alternative fine dining. The list of ingredients is as follows: 1 reindeer, appx. 125-175 lbs., skinned, dressed (though not in a tux; ha, ha) and head mounted if you so desire. 6-9 Christmas elves cleaned and finely diced, appx. 8 lbs. useable weight. 8 lbs. celery, finely chopped. 8 lbs. onions, finely chopped. 8 lbs. carrots, finely diced. 1 gallon vodka to numb the elves before you peel them and dice them. 32 lbs. dry bread crumbs. 3 gallons chicken stock. salt, pepper, to taste. Fresh garlic, 1-6 lbs. as you desire. 3-4 gallons of olive oil for basting the roasting reindeer. Saute' the onions, carrots, and celery ina large pan, using some olive oil, until tender.
Brown the diced elves in the same pan until lightly browned. Mix the vegetables, elves, bread crumbs, and the chicken stock, season to taste with more...

This recipe has been around for many years in many fashions but in recent years for some reason has fallen out of favor. Here we shall return to a true classic dish of alternative fine dining. The list of ingredients is as follows:
1 reindeer, appx. 125-175 lbs., skinned, dressed (though not in a tux; ha, ha) and head mounted if you so desire.
6-9 Christmas elves cleaned and finely diced, appx. 8 lbs. useable weight.
8 lbs. celery, finely chopped.
8 lbs. onions, finely chopped.
8 lbs. carrots, finely diced.
1 gallon vodka to numb the elves before you peel them and dice them.
32 lbs. dry bread crumbs.
3 gallons chicken stock.
salt, pepper, to taste.
Fresh garlic, 1-6 lbs. as you desire.
3-4 gallons of olive oil for basting the roasting reindeer.
Saute' the onions, carrots, and celery ina large pan, using some olive oil, until tender.
Brown the diced elves in the same pan until lightly browned. Mix the vegetables, elves, bread crumbs, more...

New KGB Borscht, by Chef V. Pootine 2 quarts beef stock
3 tablespoons butter
1 cup cabbage, finely chopped
1 cup potatoes, diced
1/2 cup carrots, diced
1 stalk celery, minced
1 onion, chopped
1 1/2 cups canned tomatoes
1/2 cup juice (from can of beets)
1 cup cooked or canned beets, diced
1 teaspoon vinegar
chopped dill or parsley (for garnishing)
dollop sour cream a pinch of radioactive isotope polonium-210 In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock. Blend canned tomatoes or press through a sieve until fine. Add pureed tomatoes and beet juice to stock. Cover and simmer over low heat until vegetables are firmly tender but not soft. At this point, add the polonium-210, being careful not to get it on any exposed skin, as you will die. Season well with salt and pepper and serve with a dollop of sour cream to your least favorite person.