HDTenEightyP/NetNews huggingface dataset:
From: neve@nlm.nih.gov (Leif Neve)
Newsgroups: rec.food.cooking
Subject: Re: Kitchen Countertops
Date: 2 Sep 92 22:55:19 GMT
Reply-To: neve@nlm.nih.gov
Organization: National Library of Medicine

In article 11B6@deneva.sdd.trw.com, shla@spf.trw.com (Sheila Wallace) writes:
>I agree about cleaning the grout.  The last three kitchens I've 
>inhabited have had awful grout, from previous renters who never 
>bothered to clean it.  But even worse than that is the porcelain 
>sinks.  My mom has stainless steel, and I always curse at the
>porcelain as I scrub the heck out of it with Comet, wishing for
>stainless steel.  Is there any other choice besides porcelain
>and stainless?  Can the sink itself be made of Corian? I've
>seen lots of bathroom sinks made out of the countertop material,
>but do they do this with kitchen sinks, too?

We have the corian sink and countertop and love it.  No more coffee
grounds and other debris caught around the lip of the sink!

We do find that with the light color of corian we chose that the sink
does get stained every so often. All it takes, though, is a quick wipe
with a Chlorox type solution and the stains disappear.

Leif Neve
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Recipe: Chicken in Almond Sauce
Date: Thu, 27 Aug 1992 02:13:16 -0500

  AN> From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)

  AN> Please post the recipes for cream of carrot soup and zabaglione. 

Zuppa Inglese (zabaglione), check! 
 
  Subject: Zabaglione*
  To: All
  From: Michelle Bass
  Date: 12/31/91 11:46:28 PM
  -------------------------------------------
  Zabaglione

    Calories     per serving:             Number of Servings:   8

    INGREDIENTS

       6              egg yolks
       1/2      cup   sugar
       2/3      cup   Marsala

    DIRECTIONS

Put egg yolks in top of double boiler.  Beat with wire whisk until
they are thick and pale in color.  Remove top of double boiler so
insert is no longer over boiling water.

Add the sugar very gradually, beating constantly.

Beat in the Marsala, a small amount at a time.

Place over simmering water and continue beating until mixture
foams and begins to thicken.  Do not overcook!

Serve warm (immediately) with ladyfingers or champagne biscuits.

Serves 8.

Again, don't remember where the recipe came from but we had it with
the Peppy Lasagna and Stracciatella.  My father served in Italy in
World War II and spent time with my mother (she was an R.N. in the
Army Nurse Corps) in Italy.  They often spoke fondly of Zabaglione and
pronounced my simple version just what they remembered...

  * Origin: The International Mail BBS New Orleans, LA (504)733-8346 (1:396/34)


  Subject: CONTAINS ZABAGLIONE RECIPE
  To: All
  From: Sharon Stevens
  Date: 1/26/92 7:38:33 PM
  -------------------------------------------
  ORANGE ZABAGLIONE

Orange juice and liqueur are a change from the traditional Marsala in
this light and frothy Italian dessert.

  6 egg yolks
  1/3 cup orange juice
  1/3 cup orange liqueur
  3 tbsp granulated sugar

In top of nonaluminum double boiler over simmering water, whisk
together egg yolks, orange juice, liqueur and sugar; cook, whisking
constantly,until tripled in volume and thickened slightly, about 10
minutes.  Serve immediately in stemmed glasses.  Makes 6 servings.

Origin:  Canadian Living cooking collection:  Great Desserts

  * Origin: PSICHOTIC CIRCUS, Life In The Fat Lane. (1:359/600)
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: Zuchinni coming out my...
Date: 30 Aug 92 15:14:46 GMT
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <hartley-250892100030@140.239.12.117> hartley@centerline.com (Timm Hartley) writes:

>Actually its not my... they're coming out of, its my mother's. She called
>me all frantic last night. It seem that she went out to the garden to pick
>some zuchini. Well, she said she only picked 5, but it looked as though she
>was hauling firewood. (BIG zuchini) 

So am I.  While I don't have a recipe at hand, I will say two things:

1)  tell her to pick them when they're much smaller (trust me)
2)  tell her to pull out a plant or two (wearing gloves!  spiney
	bastards) 

I'm having this same problem currently because I let mine get too big 
and planted more plants than I can actually deal with the fruit from.
I feel a little guilty mercilessly yanking them out, though.

>She was mostly frantic because she couldn't find her mother's zuchini bread
>recipe. I gave her mine, which she poo poo'ed because it didn't have
>pineapple or nuts in it, which I have never heard of.

There are other things you can put zucchini in, you know.  I just hope
she likes it in other things, or she's really stuck.  She should be
freezing it or using it in canning recipes for the winter, when anyone 
whose had a summer garden appreciates having saved over something from 
it when they're socked in in a blizzard.  Anyone else in New England
got any *ripe* tomatoes yet?  I've had about 6 ripen so far.  

>Thanks!!!!!

>       Timm Hartley I Production Assistant
>CenterLine Software I hartley@centerline.com
>      10 Fawcett St I "Back off man! Don't 
>Cambridge, MA 02138 I make me use this!!"
>                         -Ren Hoek-

happy happy joy joy joy

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
From: mary@uicsl.csl.uiuc.edu (Mary E. Allison)
Newsgroups: rec.food.cooking
Subject: apples
Date: 28 Aug 1992 18:14:38 GMT
Organization: Center for Reliable and High-Performance Computing, University of Illinois at Urbana-Champaign
Distribution: na
NNTP-Posting-Host: uicsl.csl.uiuc.edu

QUESTION --

Can one FREEZE apples?

I was thinking that maybe they could be sliced and frozen.

Anyone ever try this?

--
I subscribe to the 'if he can't use them responsibly he
shouldn't be allowed to keep them' theory of male genitalia. 
  -- Larne Pekowsky, usenet

    Mary Allison (mary@uicsl.csl.uiuc.edu) Urbana, Illinois
Catx2 Owned, Square Dancer, Leaper, Ballroom Dancer in training 
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: mole in DC... Mole! Mole!
Organization: Gallaudet University
Distribution: usa
Date: Fri, 4 Sep 1992 16:50:33 GMT

In article <24589@oasys.dt.navy.mil>, 421s@oasys.dt.navy.mil (Teresa Masser) writes:
> In rec.food.cooking, cwechter@cyclone.mitre.org (Christine G. Wechter) writes:
>>How come I never see it in restaurants (or, what kind
>>of restaurant would you visit to try it -- especially
>>in the DC area).
>>
> Christine,
> 

Enriqueta's Also in GT serves Chicken Mole...  I believ it's on M street 
near Wisconsin...

skip

Newsgroups: rec.food.cooking
From: nvecchi@cscs.ch (Nicole Vecchi)
Subject: Re: lots of salmon
Followup-To: nvecchi@cscs.ch
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno
Date: Fri, 4 Sep 1992 15:40:15 GMT

My parents, who live outside of Seattle,  doo this:

Sprigs of dill (and or thyme)
fresh salmon
freshly ground pepper
slices of lemon

place some dill in the bottom of a steamer.  put salmon steaks
on top,  grind some pepper on, more dill and crown with lemon
slices.  Steam until down (depends on the thickness of steaks).

i seem to recall seeing something similar in the small, beautifully 
photographed salmon cookbook by McNair(?).

nicole

Newsgroups: rec.food.cooking
From: twain@milton.u.washington.edu (Barbara Hlavin)
Subject: Re: Rosenblume's Cheesecake
Summary: This isn't it 
Organization: University of Washington, Seattle
Distribution: na
Date: Wed, 2 Sep 1992 03:42:06 GMT

This isn't responsive to Lorraine's request, as I don't know the recipe 
for cheesecake they make at a bakery in Pittsburgh, but it's the best 
cheesecake I've ever had. 

It comes from, of all places, "The Talk of the Town" column in *The 
New Yorker* maybe twenty years ago. 

EMILIO'S CHEESECAKE 

2 pounds cream cheese 
3/4 pounds sugar
1/4 pounds cornstarch
1/4 pound sweet butter 
1/2 quart heavy cream
6 eggs (whites and yolks) 
Juice of two medium-sized lemons 
Pinch of vanilla flavor 

Beat the cream cheese slowly and well and thoroughly.  Then add, still 
beating slowly and well and thoroughly, the sugar and, in turn, the 
butter, the starch, the lemon juice, the eggs, the cream, and the 
vanilla.  This should take ten to fifteen minutes.  Beat u;ntil everything 
is nicely amalgamated.   Then take a baking pan with the dimensions 
12" by 12" by 2" and grease it with Crisco.  Fill th is pan with the 
batter.  Place the pan in another, larger baking pan filled with one 
inch of water.  The cheesecake must cook this way--bain-marie, the French 
call it.  Put the two pans in a preheated 350 degree oven and bake the 
cheesecake until it is a nice golden brown on top.  This should take 
about another fifteen minutes.  At this point, it is done.  You may 
touch it, and even if it feels soft and pushy it is still done.  Don't 
worry about it; just take it out and let it cool off.  It will solidify
as it cools.  Otherwise, it will overcook and get granulated.  Serves 
four to six. 
===== 


I leave it to your imagination to visualize my face when I had finally,
after carrying around this yellowing clipping from the pages of *The New 
Yorker* for maybe ten years, decided to make the thing, and, at ten 
o'clock at night after promising to produce it the next day, and having 
providentially checked my cupboards to make sure I had all the ingredients, 
discovered that these were in weights rather than measures. 

===

And no, I have no idea what "a pinch" of a liquid measure is; I use maybe 
a teaspoon. 


Newsgroups: rec.food.cooking
From: shan@niwot.scd.ucar.edu (Val Shanahan)
Subject: Re: Request:  hints on how to cook fish
Organization: Scientific Computing Divison/NCAR Boulder, CO
Date: Wed, 26 Aug 1992 14:20:46 GMT


Try some trout, it is, in my opinion, a very mild flavored fish.  My favorite
way to cook it is as follows:

	Skin the trout (grab the head and snap the spine backwards, then pull
			down the back, the skin should come off fairly easy)
	Cover the outside of the skinned fish with your favorite cajun
			seasoning (I use a locally made one - Larry Price)
	Put half a strip of bacon and a wedge of lemon inside the fish

	Wrap in foil and cook on the grill or in the oven until the meat
	is tender and flakey.

Crappie is another favorite fish of mine and is great when fileted (sp ?),
dipped in a breading or batter and fried in oil.  I like the flavor of fish,
so use mild to bland coatings, you could try any of your favorite seasonings
to spice it up and mask the fishy flavor.

Enjoy, Val
From: cdibble@bonnie.ics.uci.edu (Clifford Thomas Dibble)
Subject: Grilled Eggplant Sandwich
Newsgroups: rec.food.cooking
Organization: Univ. of Calif., Irvine, Info. & Computer Sci. Dept.
Date: 3 Sep 92 20:10:23 GMT
Distribution: usa

Grilled Eggplant Sandwich

Ingredients
-----------
 1. 1 medium-size eggplant (for about 4-6 sandwiches)
 2. Sliced mozarella cheese
 3. Fresh spinach, stems removed and cut into thin strips.
 4. Bread crumbs
 5. 2 eggs, beaten
 6. 1/4 stick of butter, melted
 7. Fresh lemon juice
 8. Freshly grated lemon peel (about 1 teaspoon)
 9. Olive oil
10. Mayonnaise (about 1/4 to 1/3 cup)
11. Red onion, cut into "rings"
12. Onion rolls
13. Fresh Garlic (1 clove, diced) or garlic salt (about 1/2 - 1 teaspoon)
14. Salt and coarsly ground black pepper.
15. Pesto sauce (I used pre-packaged DiGornio sauce).

Directions
----------
Lemon sauce
1. Mix mayo together with juice of 1/2 lemon, grated lemon peel, and
   garlic.

Sandwiches
1. Cut eggplant into 1/4 - 1/3 inch thick "discs". Wash and then sprinkle
   with salt. Allow them to drain for about 1/2 hour.
2. Coat face of rolls with olive oil and then grill until golden brown.
   Set aside.
3. Mix beaten egg and butter.
4. Dip each eggplant disc in egg-butter mixture and then thoroughly
   coat each one with breadcrumbs. Sprinkle each with pepper.
5. Grill eggplant discs until coating on each side is browned. During
   the last few minutes of grilling, place a slice of mozarella on top
   of each eggplant disc.
6. Spread lemon sauce onto each roll. Place about a tablespoon
   of pesto on each roll. Place 1 or 2 grilled eggplant discs onto each
   roll. Top each with a red onion ring and a handful of spinach strips.
7. Place each sandwich in microwave oven for about 20 seconds on HIGH
   power.
From: martin@adpgate.UUCP (Martin Golding)
Newsgroups: rec.food.cooking
Subject: Re: cumin & coriander seed <--> powder conversion
Date: 26 Aug 92 19:38:59 GMT
Article-I.D.: adpplz.1521
Organization: ADP Dealer Services R&D, Portland, OR

>890232a@dragon.acadiau.ca (Steve Astels) says:

>>I've got quite a few recipes that call for cumin & coriander seeds.  Is there
>>any quick & easy ratio?  I could just do a 1:1, I suppose... ?

Assuming the original question was about substituting pre-ground spices for
whole spices (which, if it wasn't, I was still surprised by the results)
I was grinding up some pepper last weekend for my astoundingly good
cranberry glazed chicken (which I'll publish as soon as I lose the contest),
and thought I'd measure the results.

OK, this is nothing on running a batch of Beouf Bourgignone through a gas
chromatograph (thanks, Shankar). But it's still interesting.

1/2 teaspoon of whole peppercorns (measured as accurately as one could,
given the size ratio), ground fine in a mortar and pestle*, produced
(Surprise!) between 5/8th and 3/4th teaspoon when poured in and measured
gently, and almost precisely 1/2 teaspoon when packed down.

So the ratio of whole peppercorns to ground black pepper is one to one.
Coriander would likely require less of the ground spice, as whole coriander
is at least partly hollow. On cumin I have no opinion, except that small
amounts more is good anyway for most spices, so don't sweat it.

And if the recipe calls for roasting the spices, do it. The resulting
flavors are substantially different.


* check your local Thai stores. We have a little one for pepper and a
huge one for alioli. Adding eggs to which, by the way, is an abomination,
and probably a French idea.


Martin Golding   | If there were a God,
   DoD #236      |  cocoa butter would be monounsaturated.
[motcsd!]mcspdx!adpgate!martin
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: small caterer in peninsula region of Bay Area
Date: Tue, 01 Sep 1992 03:15:10 -0500

  LB> From: bechtler@asdg.enet.dec.com (Laurie Bechtler)

  LB> This is a long shot, but...does anyone know of a small caterer in the
  LB> San Mateo-San Carlos-Redwood City area of CA that would prepare and
  LB> deliver a dinner for 2 to a home?  I'm thinking of a long-distance
  LB> birthday present for a couple held prisoner by their new baby (I can't
  LB> arrange a babysitter long distance!).  I'm thinking $75 max, so it
  LB> would probably have to be a small outfit.

No specific info -- but if you can figure out a good restaurant, I'll bet you
could get them to cater that meal.  My brother-in-law got a local restaurant
to prepare an entire "take-out" meal, even though they do /no/ take-out
business, when my sister was in the hospital.  And boy, was it a welcome meal,
too!

Sounds like a fabulous present -- I wish I was that creative.  (However, I have
filed the idea away for future use.)
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Newsgroups: rec.food.cooking
Subject: Re: Asian grocery adventures
Date: 27 Aug 92 12:29:33 GMT
Organization: Wayne State University, C&IT

All this talk about Asian Grocery Adventures sent me to my neighborhood
store last night to stock up on my regular groceries and scan the shelves for
new fun items. I am lucky enough to have a store a mile away run by a
wonderful lady (Monica) who answers all my dumb questions and teaches me
things like how to prepare dried jellyfish and suggests new items. I picked up
the usuals (rice, hoisin for Saturday's barbecue, nori, giant dried shrimp,
cloud ears...) and came across little pop-top cans of fried anchovies! What
a great idea! I bought one and munched it on the way home. I think I'm
going to buy a couple to put in my bicycle jersey on long rides. When
everyone else pulls out granola and power bars, I'll be munching on fried
anchovies with their little eyes staring up at me.
 
Hey, how do you serve grass jelly? Sounds neat.
 
      --mike
Newsgroups: rec.food.cooking
From: jrtrint@srv.PacBell.COM (John Trinterud)
Subject: Japanese Kitchen Knife source
Keywords: Japanese knife, Hida
Organization: Pacific * Bell
Date: Mon, 31 Aug 1992 19:59:54 GMT

This just in from Oliver Sharp.....

____________________

Yes, it is in fact Hida.  The full info is:
   Hida Japanese Woodworking Tool Co
   1333 San Pablo Ave., Berkeley
   (510) 524-3700

I'll have to drop in and check it out.  Without my wallet :-).

- Oliver

Thanks Oliver

John Trinterud

-- 
jrtrint@srv.PacBell.COM            "If you want to feel really kneaded, and
                                    love to roll in the dough, make bread !"
Newsgroups: rec.food.cooking
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Subject: Re: Ceramic knives
Organization: University of Virginia
Date: Tue, 1 Sep 1992 13:53:42 GMT

dcoder@u.washington.edu writes:
> ..
> If the knife is used it will eventually get dull irrespective of its hardness.  
> For example, vinyl plastic will wear down a diamond stylus. (When the diamond  
> gets sharp, it can destroy  LP records.) And that kind of curvature sounds like  
> a very curious property for a  ceramic.
> 
> Dave Coder

But then, fiber optic cable is surely a very strange form of
glass.....

--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
From: pmfranc@afterlife.ncsc.mil. (Paul M. Franceus)
Newsgroups: rec.food.cooking
Subject: Good cold entrees for a picnic//concert
Keywords: cold picnic
Date: 2 Sep 92 15:29:01 GMT
Organization: The Great Beyond

Hello to all the other foodies on the net!

I am charged with coming up with a main dish for a picnic/concert (The B52's/
Violent Femmes concert) this Sunday.  I am interested in something that is
good to serve cold and is easy to eat/handle.  Does anyone have any
suggestions for a good entree?

Paul

(I just bought a food processor this week (Cuisinart Custom 11) and wouldn't 
mind something that made use of it as well.....)
From: pope@sun.soe.clarkson.edu (Randy Pope)
Newsgroups: rec.food.cooking
Subject: Cookies and Cream Cheesecake
Date: 4 Sep 92 16:17:50 GMT
Distribution: rec.food.cooking
Organization: Clarkson University, Potsdam NY


For all you chocolate lovers:

Cookies and Cream Cheesecake

Crust:
14 oreo cookies
3 T butter
Crush oreos and added melted butter.  Press onto bottom of lightly
greased springform pan.

Filling:
Combine: 24 oz cream cheese
         5 t cornstarch
         1/3 c sugar

Add 3 eggs and 1 egg yolk, beating well after each addition.

Stir in: 2/3 c heavy cream
         1/3 c dark creme de cacao
         2 t vanilla

Add: 1 c melted choc. chips
     4 coarsely broken oreos

Pour over crust.  Bake at 350F for 15 minutes.  Then, turn oven down
to 200F and bake an additional hour and 20 minutes or until cake no
longer looks wet or shiny in the middle.  Remove cake from oven.  Run
a knife around the outer edge of the pan.  Turn oven off and return
cake to the oven for one more hour.  Chill uncovered overnight.

Topping:
Whip 1 c heavy cream with 1 T sugar until stiff.  Spread over
cheesecake and top with 4 coarsely broken oreos.

Chill until served.

Randy

You can also make this recipe without the cookies and substitute Irish
Cream for the Creme de Cacao for a chocolate Irish Cream cheesecake or
Amaretto for a Chocolate Amaretto cheesecake......mmmmmmmmmmm
From: little@ERE.UMontreal.CA (Littlejohn Tim)
Newsgroups: rec.food.cooking
Subject: Re: Freezing eggs
Date: 26 Aug 92 12:46:27 GMT
Distribution: usa
Organization: Universite de Montreal

In article <1992Aug24.191608.21951@murdoch.acc.Virginia.EDU> aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb) writes:
>Can raw eggs be frozen? 
>
>No
>  No
>    No
>
>Blechy!

I have had success with freezing egg whites- but if you want to
THAW them one at a time, make sure you FREEZE them one at a time!
(e.g. in small plastic containers/bags).  I don't recall ever
freezing an egg yolk and have never frozen a whole egg.

Tim


==============================================================================
E-mail:     little@ere.umontreal.ca           
                                               
Snail Mail: Departement de biochimie        Phone: (514) 343-7936
            Universite de Montreal          Fax:   (514) 343-2210 
            C.P. 6128, succursale A,
            Montreal (Quebec), H3C 3J7
            CANADA
==============================================================================
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: Bruschetta
Date: 1 Sep 92 20:53:58 GMT
Organization: Lockheed Missiles and Space Co.

In article <083123441@public.access> Guest@public.access writes:
>
>Are you Hungry?
>Nothing to eat in the fridge?
>Are you bored with those same old snacks?
>
>Hey guys and gals try out Bruschetta.
>It is an italian recipe that tastes really good, and is very easy to make.
>
>I got the recipe from 1 900 990 0085 ext 166...
>I think the charge is somewhere around $2/min, and it takes about 2 mins.
>You need a touch tone phone, and you must be 18 years or older to call.
>The recipe is by Cesare's Trattoria Fine Italian Food.
>
and here i thought you were going to give us the recipe...B-)


-- 
________________       __        ________________   "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: lisap@olomana.soest.hawaii.edu (Lisa Petersen)
Subject: RECIPE: Bran Muffins
Originator: lisap@olomana
Organization: School of Ocean and Earth Science and Technology
Date: Tue, 1 Sep 1992 05:16:01 GMT

Greetings!

Here's another very tasty recipe from what is probably going to
be my favorite cookbook:  Sunset Light & Lively.  These muffins
have a distinctive and marvelous taste and texture that you would
think bran muffins couldn't possibly have.  And they're only
30% fat.  

3 cups bran cereal (not flakes)
3/4 cup boiling water
3 Tbsp frozen orange juice concentrate, thawed
1/2 cup vegetable oil
2 eggs
2 cups lowfat buttermilk
2 1/2 cups flour
1 1/2 cups sugar
2 1/2 tsp baking soda
1 cup dried currants   (I didn't bother with these)
1/2 cup chopped walnuts   (ditto)

In large bowl, mix 1 cup of the cereal, water, juice and oil.
Add eggs and buttermilk & mix well.  In another bowl, mix
remaining 2 cups of cereal, flour, sugar, baking soda, and
currants.  Add the dry stuff to the wet stuff and mix well.
Put the batter into greased muffin cups (about 3/4 full) and
sprinkle with nuts.  Bake at 350 degrees for 25-30 minutes,
but be careful not to overbake (dries them out).  Makes 24
muffins.  You can refrigerate the batter for up to 2 weeks.

Oink, oink.

Lisa Petersen

Newsgroups: rec.food.cooking