HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
Date: Wed, 18 Nov 1992 09:22:29 -0500 
From: Joy Banks <jbcn+@andrew.cmu.edu>
Subject: HELP:  Wedding food


Well, the good news is I'm engaged.  The bad news is my parents don't
have $19,000 (actual average cost for a formal wedding) to spend on ONE
day of partying.  Instead, I will try to plan it all myself.  The single
largest expense for weddings is the food at the reception, so...I need
help.

What I would like to do is prepare many things far in advance and freeze
them.  I need ideas on:

Food for about 50-75 people
Appetizers
Making my own cake
Meat entrees
Side dishes
Displaying food
Cold foods
Extras

It would be a plus if the foods were easy to transform from the frozen
state to an edible state, and if they didn't have to be steaming hot to
be enjoyed. I realize this is a huge request, but I have lots of time
and want to take advantage of this great resource and build a wedding
recipe file.  Thanks in advance.

p.s.  Either posting to net or email is fine with me.  I doubt that
everyone is interested in wedding ideas, but I would be glad to do a
summary post later or whatever is needed.


Newsgroups: rec.food.cooking
From: bab2@nestor.cc.bellcore.com (barter,elizabeth)
Subject: Re: pseudo Bisquik???
Organization: Bellcore, Livingston, NJ
Date: Mon, 23 Nov 92 21:16:34 GMT

In article <memo.763549@cix.compulink.co.uk>, jazzie@cix.compulink.co.uk (Peggy Shambo) writes:
>  
> Now,  I am living/working in England and do miss the ease of
> Bisquik.  But  buying it here is enormously  expensive.  You
> know...  it's found in the "imported foods" sections of very
> expensive  shops like Harrod's and specialty deli's,  marked
> up an enormous amount.
>  
> Thanks in advance,
>  
> Jazzie

Boy does this bring back some memories!  When I was at school in England,
my sister was coming over to visit and I specifically requested, ok, 
demanded :-) , that she bring Bisquik, bubblegum and "goldfish" 
crackers.  I just refused to pay that much money for them, but I really
wanted some!  She brought a whole suitcase full, god love her.

Beth
Newsgroups: rec.food.cooking
From: don@helix.nih.gov (donald seto)
Subject: Re: Wanted: Whole Wheat Recipes -- for ovens and Bread Machines
Keywords: Breads, Muffins, Bread Machines, etc..
Organization: National Institutes of Health, Bethesda
Date: Sun, 15 Nov 1992 15:30:23 GMT

>
>Check the King Arthur Flour Baker's Catalogue for, I think it's hard

is there a telephone number for them?
--
don@helix.nih.gov
301-402-0580   Bldg10/Rm8D14    NIDDK/NIH       Bethesda, MD  20892
Newsgroups: rec.food.cooking
From: guppy@wixer.cactus.org (Jennifer Mery)
Subject: Re: question about MSG
Organization: Real/Time Communications
Date: Sat, 21 Nov 92 11:23:59 GMT

In article <1992Nov20.204642.10995@news.cs.indiana.edu> "dave breece" <dbreece@cherry.ucs.indiana.edu> writes:
>
>Could someone tell me what so horrible about MSG?  I honestly don't
>know, other than having people tell me it's bad for me.  But _why_ is
>it bad?
I swear this is a true story.

One day I was flipping through my cable channels when I got very lucky
and happened to land on the 700 Club. Pat Robertson was talking about
MSG. Apparently MSG is a drug that stimulates the tongue. Drugs are bad!
.'. (therefore) MSG is bad! It's true! I heard it on TV! :)

jam
-- 
==============================================================================
Jennifer Mery | Please do not quote entire long articles or signatures.
Austin, Texas | guppy@wixer.cactus.org
==============================================================================
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: RECIPE: Grape Nut Cereal Muffins
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Thu, 19 Nov 1992 19:18:39 GMT

In article <V2BLSKJ@taronga.com> peter@taronga.com (Peter da Silva) writes:
>Dawn Scotting writes:
>>Can you please tell me what Grape Nuts are? I take it they are
>>some sort of cereal?
>
>Grape Nuts are sort of like the "grit" in a very coarse sandpaper, made
>of some ostensibly edible material completely unrelated to grapes. I
>would recommend that the next time you're getting ready to use vegemite
>to resurface your driveway, you mix some grape nuts with it to improve
>traction.
>-- 

Then I'm not alone in the universe! Somebody else has also given some
thought to the totally unwarranted use of the word "Grape" in the name
of this aquarium-gravel-masquerading-as-food! My mother loves this
stuff and it has been a breakfast option at our house as long as I
can remember; I've been wondering about the name since I could read.
Could the netter who posted the article about how it's made shed some
light on one of the last Great Mysteries of the Twentieth Century?


>true(<<VV$@\\$'&O 9$O%'$LT$&$"V6"$&$<4$?'&$ #I&&?$=$<<@)24 24 scale 3 21 moveto
>{dup 36 eq{pop not}{dup 7 and 4 sub exch 56 and 8 div 4 sub 2 index{rlineto}{
>rmoveto}ifelse}ifelse}forall stroke pop showpage % Have you hugged your wolf...
From: jason@ab20.larc.nasa.gov (Jason Austin)
Newsgroups: rec.food.cooking
Subject: Slow cook temperatures?
Date: 16 Nov 1992 16:07:38 GMT
Organization: NASA Langley Research Center, Hampton, VA  USA
Reply-To: Jason C. Austin <j.c.austin@larc.nasa.gov>
NNTP-Posting-Host: ab20.larc.nasa.gov


	I have one of those combination deep fat fryer, stew pot, and
crock pot.  A problem with it is the temperature control is graduated
in degrees, and most slow cook recipes refer to setting your crock pot
on low or high.  Does anyone know the Fahrenheit or Celsius degrees
equivalent of low and high?
--
Jason C. Austin
j.c.austin@larc.nasa.gov

Newsgroups: rec.food.cooking
From: stcmille@silver.ucs.indiana.edu (Stephen C. Miller)
Subject: Re: Oyster sauce IS made of oysters (cf. Soylent Green)
Organization: Indiana University
Date: Thu, 19 Nov 1992 20:42:34 GMT

In article <19NOV199215020922@stars.gsfc.nasa.gov> offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:
>
>By the way, oyster sauce is called that because it goes with oysters, not 
>because it contains any.  I'm not sure what's in it, though.  
>
Oysters are in it.  That is why it is called oyster sauce.  Read the
label.  Cheap oyster sauce has less oyster extract than expensive oyster
sauce.  It is not called oyster sauce because it goes with oysters.
Oysters are not terribly common on Chinese menus.  Oyster sauce is.

-- 
--------------------
=					
(former grad star turned rock student)
Steve Miller	 		    stcmille@silver.ucs.indiana.edu
Newsgroups: rec.food.cooking
From: jpenovic@encore.com (Jan Penovich)
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Reply-To: jpenovic@encore.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Fri, 20 Nov 1992 17:30:47 GMT

> In article <psima01.722163612@convex> psima01@convex.zdv.uni-tuebingen.de 
> (M. Maisack) writes:
> >with all the stuffing recipes, one question remains:
> >what does one usually/traditionally have along with
> >the bird?
> >Curious
> >Michael
> 
   Gazpacho
   mashed potatoes
   gravy
   homemade cranberry sauce
   stuffing
   acorn squash
   vegetarian roast (a vegetarian friend is coming for dinner)
   pumpkin pie
   coffee

********************************************************************
TTFN,    ___           *   jpenovic@encore.com
      / /   /  /\   /  *   
     / /___/  /  \ /   *   
/___/ /   /  /    /    *   
                       *   Encore Computer Corp., Ft. Lauderdale, FL
*********************************************************************

Newsgroups: rec.food.cooking
From: mje@pookie.pass.wayne.edu (Michael Joseph Edelman)
Subject: Re: I Wanna Cooka Duck
Reply-To: mje@pookie.pass.wayne.edu
Organization: Wayne State University
Date: Fri, 20 Nov 1992 19:43:12 GMT

In article 20329@emr1.emr.ca, thiessen@emr1.emr.ca (Tracy Thiessen) writes:
>
>I've been reading this list for a couple
>weeks; I hope this doesn't fall under the
>dreaded FAQ cateory.
>
>Anyway, I'd like tips on roasting a duck so
>that it is not a greasy unappetizing mess.  Furthermore,
>any recipes for sauce accompaniments would be greatly 
>apreciated.
>
>Tracy   

No, this falls under the category of Religious Wars. My own preference is
to season the duck according to personal preference and then cook it
*unstuffed* at 200F for 6-8 hours, depending on the accuracy of your
oven's temperature regulator. All pathogens will be killed at this temperature
so long as the bird is left unstuffed. Excess fat is rendered off and the
meat is fabulously tender.

As for seasoning: I would suggest rubbing inside and out with a mix of salt
and roasted szechuan peppercorns, and placing a small onion and a few garlic 
cloves inside.
 
Take the drippings collected in the roaster and chill. Skim off solidified 
fat. Bring to a boil together with the broth you made previously from the
neck, liver, gizzard and an onion chopped up and cooked in white wine. 
Strain, reduce and thicken with flour. Serve meat (which will fall right
off the bone) with a spoonful of gravy.
 
  --mike edelman     midwest center for poultry abuse

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>>Montreal's Favorite Jacksonmaniac !!!
>
>





Newsgroups: rec.food.cooking
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Subject: Re: Egg Grades
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Date: Thu, 19 Nov 1992 19:52:00 GMT

In article <Nov.19.07.31.29.1992.17698@remus.rutgers.edu>, clong@remus.rutgers.edu (Chris Long) writes...
> 
>As far as I remember, egg grades go AA, A, B.  What's the difference
>between the grades; is there a taste difference?  Also, I recall
>reading somewhere that cracked eggs may be sold as long as the
>-- 
>Chris Long, 265 Old York Rd., Bridgewater, NJ  08807-2618

Restore memory log from archieve : 
Time Span : Fall 1982 ( dated and slightly corrupted?)

The answer on egg grade is part involved with the consistence of the 
content of the eggs.  This entails the viscoisity of the egg white and 
the frimness of the egg yolk.  Both of these start to decline as the 
egg gets older.  A grade A or AA egg will have a rounder yolk and 
thicker white than the grade B, whose white will be runny and have a 
flatter yolk if the egg were opened and spread on a flat surface.  The 
quality and taste are not relavent, to the best of my recall.  There 
is also a grade C (I think) which is a commercial grade used for 
cooking.  

Memory dump complete.

I gotta stop working with computers so much 

Rusty
From: prem@prem.lbl.gov (R. Shirdi Prem)
Newsgroups: rec.food.cooking
Subject: Re: Popadums!- RECIPE!! --- NOT!!
Date: 17 Nov 1992 17:39:19 GMT
Organization: Lawrence Berkeley Laboratory
Reply-To: prem@prem.lbl.gov (R. Shirdi Prem)
NNTP-Posting-Host: 128.3.140.191

In article <1992Nov16.184643.8370@newstand.syr.edu> isr@rodan.acs.syr.edu (Michael S. Schechter - ISR group account) writes:
>for those of you who want to try making your own...
>
>come on like a chappati (sp?) - more flexible.
>If you let it cook by itself, it'll puff up and form two thin
>layers like a pita bread- and be crispier.
>
	This doesn't sound like the way they make popadums at all !!
	Even the ingredients seem rather suspicious.... And the end result
	is more of a "phulka" chappati than a papad/popadum..... A good
	phulka chappati is also a great treat, but it ain't a papad.

	I don't have the recipe for a papad, and have never made any myself.
	I have seen my mom etc make them, and it ain't easy......

	Making a real papad requires co-operation from the Sun, to dry out the
	papad wafers........ which is rather difficult here in America. Even 
	California doesn't seem to get the scorching sunlight that you find in 
	a summer in India! 

	I would say buying a pack is much easier, especially when you can get
	a reasonably good variety at your unfriendly neighbourhood Indian 
	grocer. In my opinion, the Lijjat brand is THE best. It is the best
	selling brand name in India, and believe me, we know our papads!

	e-mail me for more info if you like.......

	Prem!

	ps. I am not associated with Lijjat in any way, yaada, yaada....etc
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Newsgroups: rec.food.cooking
Subject: Re: Looking for unique turkey recipes
Date: 19 Nov 92 21:28:04 GMT
Distribution: usa
Organization: Syracuse University, Syracuse, NY

In article <STARR.92Nov18112156@math.rice.edu> starr@math.rice.edu (Edith Starr) writes:
>In article <1992Nov18.122232.5944@cbfsb.cb.att.com> fgn@cbnewsb.cb.att.com (frank.g.neves) writes:
>
>>   I was just reading in the paper today that a "distinguished panel of
>>   cooking experts" has indicated that everybody cooks poultry incorrectly.
>>   That is,
>>   in order to get the best results, the bird should be cooked breast-down,
>>   instead of on its back.  They claim that breast-down forces all of
>>   the juices into the breast meat, rendering it extremely moist and
>>   delicious. 
>>
>>   Actually, this does seem to make sense.  Does anyone out there do that?
>
>>   Frank
>>   -- 
>
>Last New Year's I had a turkey cooked that way.  It was the tenderest
>turkey I ever ate.  I did the carving, and the meat practucally fell off
>the bones.  It was really delicious, and I plan to cook my turkeys that
>way from now on!
>
>--
>Edith Starr 	


Well, actually, yes I did this.  My sisters and I had had a few
drinks of Southern Comfort one T-day eve when we decided to put
the turkey in.  It was in upside down for quite a while when we
decided to check on it.  It was too big to turn, so we just lef
it that way - it was delicious :-)

Judy
Newsgroups: rec.food.cooking
From: aru@sage.cc.purdue.edu (SriramRamkrishna)
Subject: looking for a recipe to buttered corn casserole
Organization: Purdue University
Distribution: usa
Date: Sun, 22 Nov 1992 22:16:21 GMT

Hello Friends!  My mother wanted me to post this, she wants to know if
anybody has a recipe for buttered corn casserole, she wants to make it
for thanksgiving!  Thanks!

	sri
	
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
|Sriram Ramkrishna			    email:			      
|Purdue University Computing Center          internet: aru@mentor.cc.purdue.edu
|General Consultant/Systems Operator         bitnet: xaru@purccvm.bitnet
Newsgroups: rec.food.cooking
From: ben@neti.arc.nasa.gov (Ben Chang)
Subject: Re: question about MSG
Reply-To: ben@neti.arc.nasa.gov
Organization: VNW, Inc.
Date: Sat, 21 Nov 92 21:37:05 GMT

In article <1992Nov20.204642.10995@news.cs.indiana.edu>, "dave breece" <dbreece@cherry.ucs.indiana.edu> writes:
-> 
-> Could someone tell me what so horrible about MSG?  I honestly don't
-> know, other than having people tell me it's bad for me.  But _why_ is
-> it bad?
-> 

     It's not bad for everyone.  It affects the body in different ways, from
nothin to headaches ("MSG Buzz") to intestinal gas to respiratory problems to
behaviorial problems.

    There's an interesting book on MSG that I happened upon in the public library,
but I'm afraid I don't remember the exact title or the author.  Check it out.

Ben
Newsgroups: rec.food.cooking
From: cindy@solan.unit.no (Cindy Kandolf)
Subject: Re: Jellied Moose Nose
Organization: /faust/steinar/.organization
Date: Sun, 22 Nov 1992 22:02:49 GMT

David Adams writes:
> Bluber comes
>from a whale.  Hard to get nowdays?

Well, now, that all depends 8-)

-Cindy Kandolf
 cindy@solan.unit.no
 Trondheim, Norway
From: wvenable@attunga.stats.adelaide.edu.au (Bill Venables)
Newsgroups: rec.food.cooking
Subject: Re: Do you all eat turkeys??
Date: 23 Nov 92 22:46:44
Organization: Department of Statistics, University of Adelaide
NNTP-Posting-Host: attunga.stats.adelaide.edu.au
In-reply-to: gary@cdthq.UUCP's message of Sat, 21 Nov 92 19:06:02 CST

>>>>> "Gary" == Gary Heston <gary@cdthq.UUCP> writes:

Gary> fritz@fc.sde.hp.com (Gary Fritz) writes:

> Turkey is definitely the standard on Thanksgiving (its unofficial name is
> "Turkeyday" :-), but not the *only* option.  Some people will do a ham or
> some such.

Gary> Actually, turkey wasn't associated very strongly with Thanksgiving
Gary> until the late 1800s; around then, a group of poultry farmers started
Gary> a big marketing effort, and established the tradition...

It does seem oddly appropriate, though.  Turkey is after all a native
American bird.  About the only food to come from Australia to make it to
the commercial bigtime is the Macadamia nut, and the biggest producers of
them nowdays all live in Hawaii :-( Shame.

Supplementary question: Why is a turkey called a "turkey"?  What connexion
is there, if any, with the counrty of the same name?
--
___________________________________________________________________________
Bill Venables, Dept. of Statistics, | Email: venables@stats.adelaide.edu.au
Univ. of Adelaide, South Australia. | Tel: +61 8 228 5412  Fax: ...232 5670
Organization: University of Illinois at Chicago
Date: Tuesday, 17 Nov 1992 22:08:15 CST
From: <U54327@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Looking for Turkey recipe

         Please send me recipe of turkey for thanksgiving day.

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: HELP:  Wedding food
Organization: Lockheed Missiles and Space Co.
Date: Fri, 20 Nov 92 23:09:44 GMT

In article <1992Nov19.142520.4602@siemens.co.at> barba@patty.gud.siemens.co.at (Barbara Nowak-Teufl) writes:
>Hallo Joy!
>Congratulations! I think it is very nice to have a real wedding party
>with lots of friends and family! 
>
>But You mentioned that it would cost 19,000 $. Is that true or a joke?
>If it is true, what service and where (big hotel, expensive restaurant ..)
>do You get for that price?
>

I'm afraid its quite true, I've heard caterer's quote from $23 - $30 per 
person at a reception, then add that to the cost of the room, staff, 
music, etc, it can add up quite fast

>P.S: In Austria one can have the party for the same amount of guests
>     for 3000 to 4000 $ (in a very luxurious restaurant).
>--
>Barbara Nowak-Teufl 		barba@patty.gud.siemens.co.at


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Do you all eat turkeys??
Keywords: Thanksgiving
Organization: Taronga Park BBS
Date: Sat, 21 Nov 1992 17:35:11 GMT

In article <1992Nov20.035410.26616@actrix.gen.nz>, Pat.Churchill@bbs.actrix.gen.nz writes:
> I am curious now.  I've seen a lot of posts on Thanksgiving and turkeys
> and dressing and salads.  Now I want to know - does everyone have
> turkey for Thanksgiving?  

My family, back before it all fractured and everyone had dinner at
my parents' house, would sometimes break from tradition and have
something different.  I remember one year we had lobsters instead
of turkey.  A couple of times, we went the gourmet route and one
year had roast goose and another had roast crown of pork stuffed
with a wild rice dressing.  It's easier to break tradition with
Christmas dinner tho, cause everyone really expects turkey for
Thanksgiving.  Christmas dinner varies, but it's usually turkey or
ham, tho lately my parents have gotten into smoked turkeys which
I regret cause I don't like smoked turkey all that much.

> We don't have Thanksgiving in this part of the world.

I love to tell my Oz in-laws how I feel so sorry for them because
they don't celebrate Thanksgiving and don't get to have turkey
dinner (yum)!  Thanksgiving is my favourite holiday of the year!

> Do you have Thanksgiving and Christmas dinners at night or during the day?

In the afternoon.  You start cooking in the morning and serve when
everything is ready, which is usually early to mid-afternoon.
-- 
Stephanie da Silva                                    arielle@taronga.com
  "I can see the headlines now: 'Honest Pete plows wife under for 
         profit.'  Oh, that should do *wonders* for car sales!" -- Peg
Newsgroups: rec.food.cooking
From: swami1@troy.cc.bellcore.com (swaminathan,kashi r)
Subject: Re: Popadums!- RECIPE!!
Organization: Bellcore, Livingston, NJ
Date: Wed, 18 Nov 92 16:36:09 GMT

In article <1992Nov16.184643.8370@newstand.syr.edu> isr@rodan.acs.syr.edu (Michael S. Schechter - ISR group account) writes:
>for those of you who want to try making your own...
>
>1 cup while wheat flour
>3/4 cup regualr all-puropose flour
>1/2 cup water
>Salt to taste
>Poppy seeds (although i use sesame)
>black pepper
>
>combine dry stuf, add water, knead 5 min, let sit 15 min,
>from into a large thick pancake, cut into 10ths.
>roll each peice into a ball, then a roll ball into a pappadum.
>
>Heat a teflon or cast iron thick skillet over med-high heat.
>No oil..    No oil..     No oil...
>Heat each one for 30s-1m per side, until browned (you know)
>
>if you put a saucepan on top of pappadum while it cooks it'll
>come on like a chappati (sp?) - more flexible.
>If you let it cook by itself, it'll puff up and form two thin
>layers like a pita bread- and be crispier.
>
>

    What you have is the standard recipe for chappathi.

    The ingredients for appalam call for black beans instead of
wheat flour.
Newsgroups: rec.food.cooking
From: guppy@wixer.cactus.org (Jennifer Mery)
Subject: Re: WANTED: Hot Bacon Dressing
Organization: Real/Time Communications
Date: Tue, 17 Nov 92 22:54:44 GMT

In article <1992Nov17.150428.11113@jupiter.sun.csd.unb.ca> cfullarton@mta.ca writes:
>	As you can guess I really want a recipe for hot bacon dressing.  
>I was served this on spinach salad in a restaurant and it was fantastic!
>They couldn't give me the recipe, because it came to them already prepared.
>If anyone has a recipe, or any ideas on how to attempt it, I would really
>appreciate it!

This isn't exactly a spinach salad, but it's somethign that my
grandmother used to make, you could probably substitute spinach for
lettuce. This cookbook is weird and old. It's from 1958 called  The
Modern Family Cookbook by Meta Given.

Wilted Lettuce

1 lb leaf lettuce or 1 head lettuce      2 T bacon fat
1 bunch radishes (may be omitted)        1/2 t salt
1 t sugar                                1 T vinegar

Separate lettuce leave and wash thoroughky; drain well, then lay in a
folded towel and shake off as much water as possible. Tear leaves into 
3 or 4 pieces. Wash radishes and slice over lettuce in a salad bowl.
Heat bacon fat with salt, sugar, and vinegar until mixture sizzles. Pour
over lettuce and radishes and toss together until thoroughly combined.
Serve Immediately while warm. 5 servings.


jam
-- 
==============================================================================
Jennifer Mery |
Austin, Texas | guppy@wixer.cactus.org
==============================================================================
Newsgroups: rec.food.cooking
From: fend0001@student.tc.umn.edu ()
Subject: Re: Do you all eat turkeys??
Keywords: Turkey is a BIG bird
Organization: University of Minnesota
Distribution: usa
Date: Fri, 20 Nov 1992 20:39:04 GMT


I come from a Methodist family of seven, and Thanksgiving has usually been
the big family get together day for us.  ALL the relatives would come
over, and wee would stuff ourselves on turkey, stuffing, glazed ham, peas,
corn, mashed potatos, cranberry sauce, sweetpotato and pumpkin pies, rice
pudding, that kind of thing.  For Christmas eve we would have cold cuts
and then open presents.  Christmas morning was for church, and then
Christmas Dinner afterward would usually be a pot roast, a vegetable dish
and my absolute favorite Bread pudding and custard sauce.

I'm away at school now, and can't really afford to get home for all the
holidays (Sigh) so I've been doing things like cornish game hen, and
instant rice pudding.  Deffinitly not the same.  But my cat likes it.


~Melony

.sig to follow pending review board approval




Newsgroups: rec.food.cooking