HDTenEightyP/NetNews huggingface dataset:
From: shedevil@vix.com (Anne P. Mitchell JD)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Cat Poop Cookies
Date: 5 Oct 1992 17:28:49 -0700
Organization: Fathers' Rights & Equality Exchange
NNTP-Posting-Host: gw.home.vix.com

Here you go:

<include file>

From decwrl!sun-barr!olivea!uunet!wang!harvee!scm Thu Jun  4 23:53:04 PDT 1992

here, by popular request(believe it or not) is the recipe for my famous
disgusting cookies that look like cats poops(rolled in grape-nuts, which
makes lovely fake kitty litter.


last warning-many of you may not want to read this!


this is the recipe for little gator's famous "deep shit cookies"


there are two flavors-chocolate(dark brown), and gingerbread(light brown)


i seldom measure carefully so amounts may need adjustment, especially on
flavoring.  the cookies are dense and not very sweet, this is necesssary
so that they will keep their shape during baking.  if you use white flour
or sugar they may be tastier but they won't look like shit.


chocolate ingredients:

1/2 cup honey
2/3 cup (1 and 1/3 stick) butter, margarine, or lard
1 egg
1 tsp vanilla or peppermint extract
2 cups whole wheat flour
1/3 cup cocoa powder
grape-nuts(tm) cereal

gingerbread ingredients:

1/4 cup honey
1/4 cup molasses
2/3 cup(1 and 1/3 stick) butter or margarine, or lard
1 egg
2 and 1/3 cups whole wheat flour
spices-ginger, cinnamon, cloves to taste(maybe 1/2 tsp each)
grape-nuts(tm) cereal

mix-ins:

coconut(tapeworms)
chocolate chips
butterscotch chips
peanut butter chips
cooked spagetti or ramen noodles(roundworms)
corn
peanuts
"those puffy pastel things you find at chinese restaurants
 (to look like the cat ate styrofoam packing pellets-i haven't tried this)



to make:
microwave the honey till it bubbles(about 1 minute). add the butter,(i've
been told using lard makes for a more realistic texture and softer
cookie) and the molasses, if any.  add the egg, mix well, then mix in all
the other stuff. add mix-ins of your choice to some or all of the batter.

 chill 1 hour in the freezer or several hours in the fridge. roll dough 
logs of random length and the diameter of cat poops. roll logs in grape-
nuts and bake at 350 degrees till done(maybe 10 to 15 minutes but with
my flaky oven you never know).

serve in a disposable cat litter box on a bed of grapenuts, with a cat
litter scoop.  i hear you get lovely effects by decorating the box and 
scoop with melted chocolate or pudding.  i imagine brown sugar might
work as a substitute for the new clumping litters, but i havent tried it.


this recipe worked especially well at the halloween party where the table 
was already decorated with plastic flies.


obul: anyone who makes these cookies owes me two-fifty, two salads, and
a scarf.
--
-- little gator aka S. Mudgett     email: scm@harvee.uucp
-- friend of a gator is a friend of mine


-- 
   LOOKING FOR:  David Widdicombe, Hobson Woodward, Lorna Taylor & JJ Lancey
I am: Anne Mitchell, mom, & founder of the Fathers' Rights & Equality Exchange
Ask me about FREE!  FREE files available via anonymous ftp 128.45.1.1; dir /pub
   CUM CATAPULTAE PROSCRIPTAE ERUNT TUM SOLI PROSCRIPTI CATAPULTAS HABEBUNT
Newsgroups: rec.food.cooking
Subject: Re: What to make with ricotta?
From: john@ahuriri.gen.nz
Date: Mon, 28 Sep 92 21:07:19 GMT
Reply-To: john@ahuriri.gen.nz
Distribution: world
Organization: Organisation? Where?
X-Newsreader: Simple News for Windows V1.0

In article <sophie.717457743@tartarus.uchicago.edu> <sophie.717457743@tartarus.uchicago.edu> wrote:

  > Once again, I bought a pound of ricotta cheese, in the
  > hopes of discovering something new and interesting to make.
  > Unfortunately, inspiration was nowhere to be found, though
  > I hunted high and low, so I am turning to the collective
  > imagination of the net.  Dessert ideas are particularly
  > welcome.... :-)

Ok, here's a real take-no-prisoners recipe for coffee lovers.

 - ricotta
 - castor sugar
 - *very* finely ground best quality expresso coffee

Mix to taste.

cheers, John


--------------------------------------
John McCombs       john@ahuriri.gen.nz
ph +64-3-665-234     fax +64-3-655-755
Christchurch,              New Zealand
--------------------------------------

Newsgroups: rec.food.cooking
From: olsen@Csli.Stanford.EDU (Diane Olsen)
Subject: Re: Out of Print Cookbooks
Organization: Stanford University CSLI
Date: Tue, 6 Oct 1992 00:41:34 GMT

In article <0096188B.84A7AB20@Msu.oscs.montana.edu> oopcv@Msu.oscs.montana.edu writes:
>In article <1992Oct2.221915.1143@Csli.Stanford.EDU>, olsen@Csli.Stanford.EDU (Diane Olsen) writes:
>>up some truly amazing finds such as _Practical Ice Sculptures_ (well,
>
>Okay, I'll bite.  What's practical about an ice sculpture?   :)

I wondered about that myself, which is part of the reason I bought the
book.  Now that I've had a good look at it, I think the answer is 'nothing.'

But the how-to pictures are priceless!  Good for scaring my SO ("How about
one of these swans to go with Sunday dinner, dear?  It's easy -- all I need
are a big block of ice and a chainsaw...  ;-)  ")

--Diane

-- 
Diane L. Olsen		"A woman with a mind is fit for all tasks."
olsen@csli.stanford.edu		--Christine de Pizan (c.1363-c.1431)
Newsgroups: rec.food.cooking
From: cam@milton.u.washington.edu (Cameron Ritchie)
Newsgroups: rec.food.cooking
Subject: Re: shepard's pie
Date: 29 Sep 92 22:42:27 GMT
Article-I.D.: milton.cam.717806547
Organization: University of Washington

Well, I don't know about shepard's pie always being made with leftovers...

The way my family makes it (the Canadian way), is as follows:

1) brown 1 lb of ground beef with 1/2 a diced onion and a couple chopped cloves
   of garlic
2) Add 1 can of drained cut green beans and 1 can of tomato"e" soup (don't
   add any water).
3) stir.
4) put it in a casserole dish, cover with mashed potatoes (about 1" worth
   of mashed potatoes), and bake at 350 F for about 30 minutes.

You can throw grated cheddar cheese on top of the pototes to make it 
crunchier (Is crunchier a word?).

good luck,
Cam
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: Re: Eggs in Fridge or Room Temperature?
Date: 5 Oct 92 15:19:07 GMT
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

<1992Oct2.190611.28864@iscnvx.lmsc.lockheed.com> <m3apl-l@lynx.unm.edu>
<1992Oct3.015209.799@morrow.stanford.edu>
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Followup-To: 
Distribution: 
Organization: Stakeholder Relations, NCR Corp in Dayton,OH
Keywords: 

In article <1992Oct3.015209.799@morrow.stanford.edu> dawn@pangea.Stanford.EDU
(Dawn Burgess) writes:
>In article <m3apl-l@lynx.unm.edu> kim@m44.unm.edu writes:
>>
"grade
>>A" eggs can be as much as 30 days old.  I wouldn't feel at all comfortable
with
>>keeping them at room temperature.
>>
>
>Well, I grew up on a farm, and we kept our eggs (for our use-- it wasn't
>an egg farm) on the counter, certainly for that long.  Our method of 


        We've been through this before, about 9 month ago, but:

        Eggs can be kept almost indefinately unwashed, at room
        temperature.

        The deal is that the tempurature should not FLUCTUATE; which
        is why, if you have store bought eggs you should maintain the
        store-refridgerator temperature.  If you go to a farm, or have
        your own chicks, all you need to do is pick them up, put them
        in a basket and leave them on your counter/in a pantry.  Wash
        and cook as needed.

        I "lived" and worked on a historical farm for 4 years....
        dealt with the eggs as above...and am still alive.  Never
        once got ill, nor did anyone there.  Eggs are not as fragile,
        temperature/spoilage-wise, as we have been lead to believe.

        However, like any salmonella poisoning, it's dreadful if
        you make a mistake.  

        I STILL always break each egg into a separate bowl.  Doesn't
        everyone???

        Elizabeth
Newsgroups: rec.food.cooking
Subject: Re: Bread not rising in breadmaker
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Fri, 2 Oct 1992 02:32:23 GMT
Organization: Actrix Information Exchange

In article <1992Oct1.183426.19791@ringer.cs.utsa.edu> jschwarz@lonestar.utsa.edu (Jan A. Schwarz) writes:
> 
>    We just bought my Mom a bread machine for her birthday and
>    when she makes the bread it doesn't get the pretty little
>    dome on the top like in the pictures.  She does everything
>    exactly like the directions say to, measures everything
>    very accurately but still hasn't had much luck.  The
>    brand is a Wilbilt.
> 
>    Any suggestions??
> 
>    Jan

Make sure she is using bread flour and not cake flour.


> 


-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: C11815@maccvm.corp.mot.com (Josette Giacobbi)
Subject: Looking for Cookbook
Organization: Motorola
Date: 2 Oct 1992 11:11:14 CDT

I am looking for a cookbook "Marie Cannizzaro's Cookbook" originally from
the Book of the Month Club back in 1968. If you have it call me or post.
josette    800 782 7432.
Newsgroups: rec.food.cooking
From: maniattb@cs.rpi.edu (Bill Maniatty)
Subject: Eggs (was Re: REQUEST: Meringue )
Date: Thu, 1 Oct 1992 13:25:57 GMT

In article <10292274.69922.6075@kcbbs.gen.nz>, Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) writes:
|> changed@nima.berkeley.edu (Chang... Ed Chang.) writes:   
|> >on the ice cream, but I can't seem to get the egg whites stiff through  
|> >just beating.  Does anyone have any suggestions as to how this is done?  
|>   
|> Make sure you have NO egg yolk in the whites, use eggs at room  
|> temperature (eggs should never be kept in the fridge anyway),

	Why keep eggs at room temperature, why not in the fridge?

|>    
|>  <--------------------------------------------->  
|>  < Kia Ora from Aotearoa. Pandora@kcbbs.gen.nz >  
|>  < Please DO NOT QUOTE more than 2 lines to me >  
|>  <--------------------------------------------->  

Bill

-- 
|
|	maniattb@cs.rpi.edu - in real life Bill Maniatty
|
Newsgroups: rec.food.cooking
From: ruby@raid.dell.com (Ruby Pan-Ratzlaff)
Subject: Health Craft cookware
Reply-To: ruby@raid.dell.com (Ruby Pan-Ratzlaff)
Organization: Dell Computer Co
Distribution: na
Date: Wed, 30 Sep 1992 18:09:50 GMT

Hi, I just went to a home show this weekend and saw a demonstration
of the Health Craft cookware.  It sounded really good and impressive,
but I'm always wary of companies that will only sell you stuff at 
shows.  Anyways, I was wondering if anyone has had any experience with
this line of cookware - good or bad?  I would really appreciate any
input.

It's a pretty major investment, so I'd like to know any history before
I commit $'s to it.

Please send replies to my mail box, as I have little time to read the
news these days.  I will post the results if other people would like
the info also.

Thanks a bunch.

Ruby
-- 
-- 
-- 
the electron surfer				Ruby Pan-Ratzlaff
Dell Computer Corp				9505 Arboretum Blvd
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: RECIPE: Corn & Chicken Chowder
Organization: Stanford University, California, USA
Distribution: usa
Date: Mon, 5 Oct 1992 20:21:11 GMT

Sorry for the confusion on the buttermilk substitution in creamed
soups.  Here was the original recipe from Leigh Ann Hussey

Chicken & Corn Chowder

1 lbs chicken breast           1 chopped onion
4 T butter                     2 stalk chopped celery
4 c fresh corn (6 ears)        2 med. boiling potatoes, diced
3-4 T flour                    3 c chicken stock
1 c heavy cream (or substitute buttermilk - marilee)

Melt butter and fry chicken, but do not let brown -- when it's
glistening, lower heat and simmer 10 minutes or until meat is firm.
 Cut up and set aside.

Puree 2 c of corn until smooth (note: marilee says keep 1/2 of the
kernels whole or even used a can of creamed corn).  From the chicken
frypan drippings, saute onion and celery until soft.  Sprink with
flour and cook until bubbly.  Add rest of ingredients, and simmer 15
minutes until the pototo is tender.  Stir in cream or buttermilk,
salt and pepper.  Heat and serve.  Serves 6-8.
From: wdao@aludra.usc.edu (Walter Dao)
Newsgroups: rec.food.cooking
Subject: One last question about crabs
Date: 4 Oct 1992 23:03:10 -0700
Organization: University of Southern California, Los Angeles, CA
NNTP-Posting-Host: aludra.usc.edu


One last question about crabs ...
Is there anything in the crab that should not be consumed ? (or is it 
"if it's soft then go ahead")

					walt
Organization: University of Illinois at Chicago
Date: Sunday, 4 Oct 1992 18:36:16 CDT
From: Nancy Bulinski <U27468@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject:    Simple Chicken and Pasta recipe request

I am trying to put together a file of *simple* chicken recipes, and
pasta recipes for a friend of mine who doesn't cook, doesn't like
garlic, (*gasp* yes, there are people who don't care for the taste of
garlic, doesn't particularly like onions either.  I have a few
basic recipes, but would appreciate all helpl on this project.

He is a struggling grad. student, so they can't be too elaborate
or expensive to make (very limited kitchen space.)

All help is appreciated, believe me :-) all help is appreciated.

Nancy Bulinski   U27468@uicvm.uic.edu
From: ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy)
Newsgroups: rec.food.cooking
Subject: Re: Problem Oven
Date: 5 Oct 92 23:52:42 GMT
Article-I.D.: sserve.1992Oct5.235242.19390
Organization: None, and I like it like that

In article <BvKDu3.L47@usenet.ucs.indiana.edu> lblanken@silver.ucs.indiana.edu (Laura Blankenship) writes:
>Somebody please help me.  I have a gas oven that runs off of a propane
>tank.  It seems to be extremely hot.  For instance, I just ruined a
>batch of toll house cookies. :(  I had the oven on 375 (the called for
>temperature) and within five minutes the cookies were burnt.  For the
>second round, I turned the temperature down to 300, but the cookies still
>burnt.  It just took a minute or two longer.  The cookies were supposed
>to cook for 9-12 minutes, but if I had done this, they would have been
>black.  Any hints or suggestions would be greatly appreciated.
>
>--Laura

I have a similar problem with my oven (which is electric). Sometimes
it heats accurately (i.e., the oven thermometer and the knob agree
on the temperature) other times, the oven is 100 degrees hotter.
The only safe way I have found is to get an oven thermometer and go
by what it says, not what the dial says. Frustrating and time consuming
fiddling with it. Other solution involves getting appliance repair
person in to examine it and possibly replace a thermostat or more
expensive repairs.

Carol Denehy
Newsgroups: rec.food.cooking
From: neenan@miki.pictel.com (Kevin Neenan)
Subject: REQUEST:Sweet and sour cabbage
Organization: PictureTel Corporation
Distribution: usa
Date: Wed, 30 Sep 1992 13:46:43 GMT

Help! My girlfriend enjoys cooking gourmet food. At Christmas
time, she prepares a "Gourmet German meal" which includes every-
thing from appetizers to desserts. After bragging about access
to this austere group, she asked me to post a request for the
one recipe she can't find: Sweet and sour cabbage ( she claims
it's German?). I'm rather curious because I've only had cabbage
in a "Boiled Dinner", and I'd like to see this.

Thanks, very much

         Kevin

p.s.
   I'm willing to trade my world famous "Spam Teryaki" recipe
   for this.

=================================================================

reply to neenan@pictel.com

=================================================================
Newsgroups: rec.food.cooking
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Bad-For-You Cookbook (was Re: RECIPES:  Really Ginger Snaps...)
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Tue, 29 Sep 1992 18:30:35 GMT

In article <BvCLnL.Bv3.1@cs.cmu.edu> lindam+@CS.CMU.EDU (Linda Macaluso) writes:
>
>   And to the person who requested a Christmas pudding with lots of alcohol, well, the authors of the book (_The Bad-For-You Cookbook_, if anyone cares) say,
>"it absorbs more rum than your humble authors on a hot night in Jamaica, and it
>*cannot* go bad under any circumstances, short of being injected with 
>penicillin and left in the sun."  Ahem.

_The Bad-For-You Cookbook_ is a great book!  The recipes look good but
the text and the author's food philosophy are great.  I would also
recommend their other book _Manifold Destiny_, which is a guide
to cooking on your car.  I haven't tried any of *those* recipes, but
they look do-able and you get more than enough info to help you out.
(They have a great description of pulling into a rest area and
having two women watch in fascination/horror as they open the
hood and pull out lunch.)

Does anyone know if these two guys (Maynard and ?) have written any
other cookbooks? (They're hard to find.  I found 'bad-for-you' in 
the humor section.  It is *not* a humor book.)

Julie
#include "std_disclaimer.h"
#include "witty_sig.h"
Newsgroups: rec.food.cooking
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Subject: Re: WANTED:BEEF STEW RECIPE
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Wed, 30 Sep 92 23:12:44 GMT

In article <9Z5VRB2w164w@glnserv.UUCP> kati@glnserv.UUCP (Lady Dragon) writes:
>bonk@ux1.cso.uiuc.edu (Tom Bonk) writes:
>
>> I bought some stew meat the other day, but I am in need of a
>> good, SIMPLE, recipe.  Any ideas??
>
>I've heard that the one in the Better Homes & Gardens cookbook is very
>good, so much so that a friend was going to buy the book for just that
>recipe.
>

IMHO, the one in the older (circa 1968) BH&G cookbook is pretty good 
and straight forward. However the latest edition has "modernized"
many of the recipes, and the Beef Stew was one that got lost in
translation...(I mean it there, just not as good...)

Just $0.02 from a BH&G cookbook lover...

maggie.
                         mgraham@zia.aoc.nrao.edu                        
         Disclaimer: All opinions expressed here are mine alone,
                       not those of the NRAO or NMIMT.  -mpg
:):):):):):):):):):):):):):):) Laughter is here :):):):):):):):):):):):):):):)
From: euzc6010@pine.circa.ufl.edu (EQUIHUA)
Newsgroups: rec.food.cooking
Subject: Re: Chiken Mole Recipe (Continuation)
Date: 3 Oct 92 13:59:33 GMT
Reply-To: euzc6010@pine.circa.ufl.edu
Distribution: usa
Organization: University of Florida  (ufl.edu)
News-Software: VAX/VMS VNEWS 1.3-4


Here is the continuation of the mole recipe. Im am sorry it took so long but I 
was unable to connect to the news service. Before disappointing more people 
about preparing mole I want to recommend to buy mole. I found it in the mexican
section of some supermarkets in Florida. It comes in a glass and is produced by
"Rogelio Bueno", the label is yellow and says "mole" only. Some times we can
find the tradicional "mole poblano" which is kind of brown-redish and some 
times we find green mole, which is a complete different thing: a sauce made with
some green chile, squash seeds and other things. We buy this and prepare a kind
of cake with chicken that is very good: we place layers of lightly fried corn 
tortillas with shreded cooked chicken, chese and creme (and ofcourse mole) If 
some one is interested I could post detailed instructions on how to prepare it. 
By the way "mole" means salsa in what could be a defformation of an original 
world of nahuatl (the lenguage spoken by the aztecs and other related cultures).
So here it is the mole negro recipy, how to prepare it:


 	Separate all the seeds and veins of the chiles (don't discard them). 
Then toast the chiles and let them soak in hot water to cover the chiles.
	Apart, BURN the chile seeds with its veins and pedicels. All this should
become charcoal (around 1 hour in an oven heated at 250 C). Then transfer this
to an open pan and put fire to the seeds, etc. (above and under), until the
fire is extinguished by it self (try to do this outdoors) if you don't do this
your final mole will be bitter.
	Apart, boil the tomatos and tomatillos and toast the garlic.
	Grind all the spices until they form a powder (or in the blender with 
as little water as possible). Fry this powder in a little bit of oil (around 3
to 4 tablespoons) until it changes color and forms a dry past.
 	Grind all the chiles with water and strain with a medium sieve. Then 
pour all this in a big pot (or cazuela) where you fried the spices. Also add the
tomato and tomatillo also grinded. Then add the mexican chocolate, chicken 
broth (it could be powder) and a little bit of sugar. Let it boil several hours,
until it is very thick sauce (it is reduced about half). Then you add the 
chicken broth of the chicken you are going to eat, let it boil a little bit more
until it is reduced a quarter. Try it and add salt (chocolate or sugar) if 
needed.
	
	Mole is served with boiled pices of chicken then soaked in the mole. In 
parties they would give you the pice with red rice on one side. The chiken is 
boiled with garlic, onion, carrots and other spices (like cilantro and peper no
cumin), then it could be served as a soup before the mole.

	Enjoy it!



CLementina Equihua
EUZC6010@UFPINE
From: jdravk+@cs.cmu.edu (Jeanette Dravk)
Newsgroups: rec.food.cooking
Subject: John Wright Factory
Date: 29 Sep 92 15:05:39 GMT
Organization: School of Computer Science, Carnegie Mellon

In article <1992Sep20.4178.25271@dosgate> "eric decker" <eric.decker@canrem.com> writes:
>        Does anybody have an address for this company so famous for
>it's cast iron seashell pattern ( I have two! ) muffin moulds, etc?
>
>   I got them through BH & G Crafts Club but they won't give me any
>information on the John Wright Company.
.
.
.
>   Then there's the cast iron griddle ....  life will never be the same
>until I acquire these things, sigh.
>
>
>signed: desperate and humiliated


Well, it just so happens their factory is in the town where I spent the later
half of my childhood!  :-)  Yes, they also have an outlet there so
if Pennsylvania isn't too far a drive for you, you might just want to
drive there!  (I can give you directions from Toronto if you're interested).  
Lots of nice stuff there.

Anyway, I don't have the phone number off-hand, but you can easily get it
by calling directory service (717-555-1212) and asking for the John Wright
Factory Outlet Store in Wrightsville, PA.



Happy cooking.


j-

-- 
   "Ha! Mere flesh and blood desires mean *nothing* to Destructo-Kitty!"
Newsgroups: rec.food.cooking
From: arielle@NeoSoft.com (Stephanie da Silva)
Subject: Re: WANTED: BEEF STEW RECIPE
Organization: NeoSoft Communications Services -- (713) 684-5900
Date: Sun, 27 Sep 1992 01:54:43 GMT

In article <10292269.70278.27124@kcbbs.gen.nz> Pandora@kcbbs.gen.nz (Dawn Scotting) writes:
> >I bought some stew meat the other day, but I am in need of a 
> >good, SIMPLE, recipe.  Any ideas??
> 
>      DRIP STEW
> 
> Meat, carrots, onions, flour, s&p

Etc.
One thing that adds a nice flavour to beef stew is to use apple juice for
some of the cooking liquid.