HDTenEightyP/NetNews huggingface dataset:
From: lois@Armstrong.EDU (Lois A. Houston)
Subject: Re: REQUEST: Thick Spaghetti Sauce
Organization: Armstrong State College, Savannah, GA
Distribution: usa
Date: Fri, 20 Nov 1992 15:54:28 GMT


This is how my grandma taught me to make sauce:

1 can tomato sauce
1 can stewed tomatoes
2 cans tomato paste
1-2 lb hamburger or ground turkey (I use turkey, she uses hamburger)
pepperoni and italian sausage (use as much or as little as you want, it
  adds more zest to the sauce, but the sauce is good with none)
lots of italian seasoning, parsley
garlic salt, pepper to taste

Brown ground meat, adding italian seasoning and parsley to meat.  Add pepperoni
when the meat is about 1/2 cooked.  Drain fat.

Add the sauce, stewed tomatoes, and paste.  Mix in 3 paste cans of water (the little cans of paste) or 1 1/2 can of water if you use the sauce can.

Bring to a boil, adding more italian seasoning and the other spices to taste.

I usually cook this about 1-2 hours before starting the noodles.  The sauce 
tastes better if you cook it slowly (about 1 hour on med-low heat) and then
let it sit for an hour or so to let the flavors mix.

This makes enough sauce for about 2lb of spaghetti with some sauce left over
for tomorrow's leftovers.

Oh, grandma sometimes puts stew beef in instead of hamburger, but I like the
ground meat instead of chuncks of meat.

Lois
-- 
Spend it while you can            |
	Money is contraband       |	Lois A. Houston
You can't take it with you        |     kilowatt!laa@armstrong.edu
	when you go --            |     lois@armstrong.edu
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Cauliflower Recipes
Date: Sun, 15 Nov 92 08:38:21 EST
Organization: Railnet BBS +1 216 786 0476

GC.AVW@forsythe.stanford.edu (RAGIN CAJUN) writes:

> In article <10292311.48106.7282@kcbbs.gen.nz>,
> Pandora@kcbbs.gen.nz (Dawn Scotting) writes:
> >>- Steve "cauliflower cauliflower spam cauliflower" masticol@cs.rutgers.edu.
> >
> >Whaddya mean it's going to go to waste?? Haven't you ever had Cauliflower
> >Cheese before? It's really simple to make, here's how it's done (I'll
> >post a recipe for soup later):_
> >
> >Cut your cauli into small flowerettes, leaving as much of the stem as
> >you wish (I cut most of mine off), cook until just tender in boiling,
> >salted water (about 15 mins) or in the microwave. Make a smooth cheese
> >sauce with a little bite to it (herbs or spices of your choice), easy
> >to make on the stove, easier in the microwave. Add drained cauli and
> >enjoy!
> >
> 
> I have a great recipe for cauliflower.  Par boil till tender then
> cut into florettes and dip in egg and roll in flour and fry till
> golden brown.
> 
> Alma


A simple recipe which is popular here is to cut up the Caulifower into 
small flowers, and put them into a mixture of boiling water, with 1T of 
Vanilla extract, 1T of Almond extract, and 1T of Tarragon.  Cook till 
just done, and serve with a little butter over it.


--
eddie@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 786 0476
Newsgroups: rec.food.cooking
From: crentsch@lonestar.utsa.edu (Charles F. Rentschler)
Subject: Lowfat recipes wanted
Organization: University of Texas at San Antonio
Date: Fri, 20 Nov 1992 19:35:36 GMT



I am looking for lowfat recipes (especially recipes that can be used as
snacks), if anyone can help please E-mail them to me or post here.
Thanks for the help.
From: girl@slavery.EBay.Sun.COM (Mary Smith)
Newsgroups: rec.food.cooking
Subject: calories
Date: 23 Nov 1992 21:57:46 GMT
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: slavery.ebay.sun.com

Does anyone have a calorie list in email.

Such as an Apple = 60 calories??



I'd really appreciate one.

mary.smith@EBay.Sun.COM
--
-----------------------------------------------
I believe no problem is so large or so difficult that it can't be blamed
one somebody else.
Newsgroups: rec.food.cooking
From: fielden@spot.Colorado.EDU (j. a. fielden)
Subject: Re: marshmallows
Organization: University of Colorado, Boulder
Distribution: na
Date: Mon, 16 Nov 1992 20:29:07 GMT

In article <92Nov15.025853est.47880@neat.cs.toronto.edu> veatch@cs.toronto.edu (Tim Veatch) writes:
>
>popcorn balls are made from marshmallows, too.

Please tell us how! I've always made them with karo syrup is 
marshmallow easier?

>
>
>marsh-mal-low n. 1. A confection of sweetened paste, formerly made from the
>  root of the marsh mallow. 2. A confection made of corn syrup, gelatin,
>  sugar, and starch, and dusted with powdered sugar. 3. Slang.  A timid or
>  cowardly person.
>
>Does anyone know the proportions of the ingredients above?
>Please relate your experiences.
>
>Thanx in advance.
>
Here is a marshmallow recipe I pulled off the net in summer of 91.

From boulder!csn!ncar!news.miami.edu!mthvax!recipes Tue Jun 25 10:45:08 MDT 1991



(This comes from a sheet of recipes I was given approximately 15 years
ago.  I posted this to rec.food.cooking about a month ago.)

Marshmallows
============

2 ozs gelatine
2 1/2 cups water
2 lbs sugar
pinch of cream of tartar
1 egg white
1 tablespoon lemon juice
1/2 teaspoon vanilla

Soak the gelatine in 1 cup of water.  Place the remaining 1 1/2 cups of
water, sugar and cream of tartar in a saucepan.  Heat, stirring until
the sugar has dissolved.  Add the soaked gelatine and boil steadily for
20 minutes.  Remove from heat.  Beat the egg white stiffly.  Pour
mixture from saucepan into a large bowl, add egg white, lemon juice,
vanilla (and colouring, if desired).  Beat until very thick and pour
into lightly greased trays.  Allow to set in refrigerator.  Turn out,
cut into squares and roll in toasted or plain coconut.

This marshmallow recipe can also be set in ice cream cones and topped
with hundreds and thousands.

Joan's comments:

This recipe is very reliable - I've been making it since I was a kid
and never had a failed batch.

Use the biggest saucepan you have, and watch it like a hawk.  It always
boils over, and is a bugger to clean.

Likewise with the bowl, the mixture swells up a bit.

I've always used normal white cane sugar.  No warranty implied for
other sugars.

Don't attempt unless you have an electric beater, it takes a lot of beating.

Mixture fills about 2 1/2 swiss roll tins.

Be prepared for a sticky kitchen.

This recipe makes marshmallows similar (but nicer) to the ones in the
shops (in Australia) - and much cheaper.

joan


Newsgroups: rec.food.cooking
From: banderso@magnus.acs.ohio-state.edu (Betty Lise Anderson)
Subject: Re: Need a food-related word with a TH in it
Keywords: words with th
Organization: The Ohio State University
 <1992Nov17.131005.875@magnus.acs.ohio-state.edu>
Date: Tue, 17 Nov 1992 13:13:35 GMT


Oops, my last message came out wierd ( and sounding snotty - didn't mean
that). My original message was:

I have it!
"I put the egg into the microwave, and blew it to *smithereens*!"

and then I added that I was just trying to help, see, I was just trying to be 
funny, but I won't try that again.
Newsgroups: rec.food.cooking
From: limd@teal.csn.org (Davin Lim)
Subject: Roasting Turkey in Bag?
Organization: Colorado SuperNet, Inc.
Date: Mon, 23 Nov 1992 15:54:10 GMT

I've decided to do something a bit different this year and roast the
turkey in one of those plastic bags made by Reynolds for just this
purpose.  However, I'd still like to get a nice roasted, crispy
skin, and am planning to open the bag so the bird can brown properly
at the end of the roasting.  Any idea on how long it takes to
brown a turkey that's been "bag-roasted?"  

Please post or e-mail replies to limd@arraytech.com

-Dave Lim
Lines: 30
Date: Mon, 16 Nov 92 16:14:30 MST
Newsgroups: rec.food.cooking
From: $stephan@sasb (Stephan Fassmann, Software)
Subject: Re: Request for Chicken Nuggets
Organization: BYU


>In article <1992Nov10.184909.19195@news.tufts.edu>, rsaigal@jade.tufts.edu (Ranjani Saigal) writes:
>
>My kids love chicken nuggets. Reciepes anyone?
>

I came up this simple recipe when I was in a hurry and there wasn't much 
else out.

Fastest Gingered Chicken Ever

Chicken Tenders-as many as you are likely to eat, multipy by two. :-)
1 part  Hosin Sauce- 2 parts soy sauce - dip in solution
chrushed up Ginger Snaps - coating

fry in hot oil
drain on paper towels and enjoy while hot with favorite Chinese dipping 
sauce.

Enjoy.





_____________________________________________________________________
|Stephan Fassmann  Internet: $stephan@sasb.byu.edu  GEnie: S.FASSMANN
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
|The Random Acts of Kindness will Continue until Morale Deteriorates|
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.cooking
Subject: TO LAURA BLOMME  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 18 Nov 92 05:24:22 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

in%blommel@admin.usask.ca writes:  
>Does anyone have any recipes they could share for diabetics?? I've  
>Please email me at:  in%"blommel@admin.usask.ca"  
>  
Hi Laura, I cannot email to addresses with an '%' in them so here  
is a Diabetic Muffin recipe for you, I hope you get it. Perhaps someone  
could let Laura know that it is in the newsgroup or maybe post it via  
email for her.  
  
      ONION CHEESE MUFFINS For Diabetics  
  
1/2 cup chopped onion, 1 beaten egg, 1.1/2 cups self-raising flour  
pinch salt, 1 Tbsp poppy seeds, 1 Tbsp butter, 1/2 cup milk  
1 Tbsp butter extra, 1 cup grated cheese, 2 Tbsp melted butter  
  
Cook onions in Tbsp butter until tender & lightly browned. Combine egg &   
milk. Sift flour & salt & rub in other Tbsp of butter. Stir the liquid into  
dry ingredients, making a light scone dough. Add onions & half the grated   
cheese. Divide dough into equal parts & knead each into a round. Place in   
greased muffin pans & sprinkle with other half of cheese & poppy seeds.   
Drizzle the melted butter on tops. Bake 430oF for 15 mins until golden brown. 
Makes 12 muffins. 1 muffin - 1 carbohydrate portion.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | As I have to pay for ALL ingoing AND outgoing email I would  |  
     | prefer all queries to be made in this newsgroup. For messages|  
     | that NEED to be in email I would appreciate it if you DIDN'T |  
     | QUOTE more than a few words.      Pandora@kcbbs.gen.nz       |  
      --------------------------------------------------------------
From: dsbb@ns1.cc.lehigh.edu (D. SPENCER BEECHER)
Newsgroups: rec.food.cooking
Subject: Re: Quesadilla Pronunciation
Date: 17 Nov 92 19:35:20 GMT
Organization: Lehigh University

briano@spss.com (Brian O'Laughlin) writes:
>>>Actually, quesadilla should be pronounced ke-sadilla and in kerosene...
>                                                       ^^^^^^^^^^^^^^^^^^
How about  ->  ke'-sa-di"-a
as in          KErosene (or also KAY, depending on dialect)
                   SUn
                      DEter (the E should be very nearly pallatal)
                         sUn
-- 
                   _ _     _ _     _ _
  -Spence         [O.O]   )x.x(   )O.O(
                    O       O      -*-
From: stb@castle.ed.ac.uk (S T Bond)
Newsgroups: rec.food.cooking
Subject: What is a cup?
Date: 23 Nov 92 16:07:42 GMT
Distribution: alt
Organization: Edinburgh University Computing Service


Since most of the recipes on this group are from Americans, they tend to be volumetric - i.e. all measured in 'cups'. Can anyone define a 'cup' for me, in terms of fluid ounces, or millilitres, or whatever?

Thanks-- 

		Steve.

	stb@met.ed.ac.uk
Newsgroups: rec.food.cooking
Subject: Re: Request: Candied Yams How-to
From: jf@pacnet.wesleyan.edu (JOHN FINN)
Date: Mon, 23 Nov 1992 17:08:48 GMT
Organization: Wesleyan University, Middletown, CT USA

In article <1992Nov20.203054.28422@netcom.com> ekman@netcom.com (Crossly the Glad-Eyed Bear) writes:

>In article <jf.37@pacnet.wesleyan.edu> jf@pacnet.wesleyan.edu (JOHN FINN) writes:
>>Still looking for a candied yam recipe....

>Ok, here's one.   First of all, this is a recipe for what are called
>yams in the U.S., which are really a form of sweet potato.  A true yam
>is, among other things, larger, often running more than a couple of
>pounds in weight.  No, I don't mean to start a flame war over it.  :-)
>This recipe uses brown sugar, but none of that awful marshmallow goup.

>6 yams (sweet potato size ones)       1/2 tsp grated lemon rind
>salt                                  4 tsp lemon juice
>paprika                               2 Tbsp butter
>butter for greasing
>1/4 lb light brown sugar

>Boil the yams/sweet potatoes in their skins in unsalted water until
>almost tender.  The time will depend on the size and shape of the yams.
>When cool enough to handle, peel thinly and cut lengthways into slices
>1/2 inch thick.   Season well with salt and paprika.   Grease a shallow
>ovenproof baking dish, and arrange the yams in it in overlapping rows.
>Sprinkle with the sugar, lemon rind, and juice.  Dot with butter.
>Bake, uncovered, in a fairly hot oven, 375F (190C) for 20 minutes.

>         ---Filched from somewhere or other, probably Mrs. Beeton
>-- 
>Crossly the Glad-Eyed Bear              ekman@netcom.com
>Home for the Terminally Infirm, Redwood City, California


Thanks! This looks perfect!

John E. Finn
Wesleyan University
From: leela@wpi.WPI.EDU (Leela Keshavan)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE FOR GENERAL TSO'S CHICKEN?
Date: 18 Nov 1992 16:02:47 GMT
Organization: Worcester Polytechnic Institute
NNTP-Posting-Host: wpi.wpi.edu

In article <1992Nov17.130342.27090@newstand.syr.edu> jhham@rodan.acs.syr.edu (Ji H. Ham) writes:
>
>Hello All,
>
>Does 	Anybody have a good recipe for General Tso's chicken?
>If so, would you mind sending me a copy of it?
>
>						Thanks in Advance,
>						Thomas,
>



I would really like this as well.  


leela@codex.com
leela@wpi.wpi.edu









Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: What is "Barbacoa" REALLY ?
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Wed, 18 Nov 92 20:09:17 GMT

Having been raised in Texas, I thought I knew what barbacoa was: just
the Spanish/Mexican word for barbeque, but not specific about what animal
or what "cut" of the animal, just descriptive of how the beast is cooked.  
At the Taco Cabana recently (Taco Cabana and Tacasita are fast food Mexi-
can restaurants with a wider menu than Taco Bell) I saw they have added 
barbacoa to their repertoire, so I asked what meat they were using and 
they said "cow's cheek".  I frankly don't know if I have ever eaten a 
cow's cheek directly before, so I didn't order it :-)

Anyone else out there familiar with barbacoa and what it implies?
And is a cow's cheek a desirable or undesirable part of the cow?

Jan
Newsgroups: rec.food.cooking
From: lorange@spot.Colorado.EDU (Hans L'Orange)
Subject: Re: Secrets Revealed - POI!!
Organization: University of Colorado, Boulder
Date: Thu, 19 Nov 1992 21:31:32 GMT

stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:

>In article <J4BLKJK@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>>  It's one of those things (like poi) where everyone goes
>>"You'll hate it!

>OK STEPHANIE.  NOW YOU HAVE TO TELL US ABOUT POI!!



Everyone says "you'll hate poi"  UNLESS you grew up with it.  Then it tastes
it tastes like home.  Fresh poi is "onolicious".  Of course, 3-4 day old
poi also has it's own charm.  Some people do acquire a taste for it without 
having had it as baby food but I'll admit they are far and few between.

Hans
-- 
******************************************************************************
* "I have always imagined that Paradise  *       "Let there be songs,        *
*    will be a kind of library"          *         to fill the air"          * 
*        Jorge Luis Borges               *                Garcia - Hunter    *
From: patti@hosehead.intel.com (Patti Beadles)
Newsgroups: rec.food.cooking
Subject: Setting up a kitchen from scratch
Date: 18 Nov 92 16:30:36 GMT
Reply-To: patti@hosehead.intel.com
Organization: Intel Corporation, Hillsboro, OR
Originator: patti@hosehead

In a few weeks, I'm going to be in a position of setting up a kitchen
basically from scratch.  I will have some odd high-end stuff (pasta
machine, bread machine, mixer, etc.) but I'm lacking all of the bare
essentials, like pots and pans, dishes, cooking utensils, silverware,
glassware, and everything else.

Cost is an object to a moderate extent.  I can't justify spending big
bucks on something like Caphalon (although I'd like to), but I'm also
not going to buy a $2.99 teflon-coated skillet either.  What's good
intermediate-cost/quality cookware?

Since I'm going to be buying a LOT of stuff, getting the best price is
important to me.  Are there any good mail-order sources for this kind
of thing?

And, finally, what would YOU do in this situation?
-- 
Patti Beadles  503/696-4358 | I don't speak for Intel, nor vice-versa.
   patti@hosehead.intel.com |
   75555.767@compuserve.com | If it wasn't for the last minute,
or just yell, "Hey, Patti!" |             I'd never get anything done!
Newsgroups: rec.food.cooking
From: maryb@cix.compulink.co.uk (Mary Branscombe)
Subject: Re: Shortbread
Reply-To: maryb@cix.compulink.co.uk
Date: Sat, 21 Nov 1992 15:01:00 +0000


#The best shortbread that I've ever tasted came from Marks
#and Spencers in a tin.  They were Edinburgh Petticoat Tails.
#I looked up the ingredients listed on the tin and there among
#all the preservatives and stuff was listed "egg yolks." 

were they shiny? could it be egg yolks as a glaze?
+-------------------------------------------+--------------------------+
| Ommmmmm, said the lift                    |maryb@cix.compulink.co.uk |
| Organisation: Me? You're joking, right?   |maryb@cix.compulink.uucp  |
|I know I type "teh" for "the" My fingers have their own accent ;-)    |
+-------------------------------------------+--------------------------+

Newsgroups: rec.food.cooking
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Subject: Re: REQUEST: Thick Spaghetti Sauce
Organization: National Radio Astronomy Observatory, Socorro NM
Distribution: usa
Date: Thu, 19 Nov 92 18:49:38 GMT

In article <32617@alfred.Teknowledge.COM> vjohnson@Teknowledge.COM () writes:
>
>Can anyone help me with a thick, tasty spaghetti sauce.
>I'm so tired of ending up with a plate full of water and
>sauce.  Looking for one that sticks to the noodles
>
>Thanks so much

You might try adding some grated parmesan or romano cheese to your sauce.
Also try simmering it for a little longer than you usually would and 
leave the cover off. That should reduce it a bit and make it thicker...
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 :):):):):):):):):):):):):):):)

Newsgroups: rec.food.cooking
From: isr@rodan.acs.syr.edu (Michael S. Schechter - ISR group account)
Subject: Re: Beans and Rice
Organization: Syracuse University, Syracuse, NY
Date: Mon, 23 Nov 92 16:50:40 EST









ok, here goes...umm...
1 cup rice
1 can kidney beans
5 green onions
2 tblsp ginger

finely chop up the ginger, hop the green onions,including tops.
 set aside inna bowl.
cok the kid ney beans in a small pan with some wr, paprika and garlic until
your bored... (you want them to taste garlicky & apriky)

Cook the rice with 1-1/2 cups water , uncovered until the boiling water
is down to  the level of the rice. reduce to simmer, cover, cook
for10-15min, until rice is down.

heat a thick heavy frying pan, add some olive oil, stir fry the rice
for a few minutes. then add the beans, mix up. then add the ginbger&onions..

I warn you, i haven't tried this, I just made it up, but it should be pretty god.
From: mberteig@cco.caltech.edu (Michelle Berteig)
Newsgroups: rec.food.cooking
Subject: Re: HELP:  Wedding food
Date: 21 Nov 1992 20:11:17 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: punisher.caltech.edu

Hi,

I agree with the previous poster who mentioned contacting a church
women's group as a resource for catering a wedding.  When I got
married, we did the same thing, where the women's group was
connected with the church we were married at.  They had several
"packages", ranging from snacks to a full meal, at very reasonable
prices, I think the most expensive menu was about $15 per person,
all menu prices included the cake! (which I got to choose from a
very good local bakery...)

We were "starving students" at the time and managed to pull the
whole thing off for about $3000 I would guess.  This is for
a wedding with 75 guests, including music, flowers, food, etc.
It was very nice!

--Michelle Berteig
From: rkim@opus.uucp (Richard H.S. Kim)
Newsgroups: rec.food.cooking
Subject: Wanted: Source for food milling/grinding machine
Date: 20 Nov 92 01:14:17 GMT
Reply-To: rkim@opus.calstatela.edu
Distribution: usa
Organization: Cal State Univ. Los Angeles (CS Dept.)

Hi there.

I am looking for a milling machine that can grind food stuffs, actually, it
would be to grind salt.  Any company names, addresses, phone numbers would
be really appreciated.  Ideally, it should be small, simple and priced
reasonably.

Any ideas on where to look for it would be welcome, since it's tough to
know where to start. (commercial,scientific?)

email is preferred, but posts are fine.

Thanks,
Rich K.

email/inet>  rkim@opus.calstatela.edu
Newsgroups: rec.food.cooking
From: mjk@sei.cmu.edu (Mary Jane Kelly)
Subject: Vegetarian Thanksgiving
Organization: Software Engineering Institute
Date: Fri, 20 Nov 1992 15:50:43 GMT


I had dinner at a friends last night and the theme was vegetarian
thanksgiving.  Dinner was great!  And I thought I would pass on what we had
for those of you who are lookin for ideas.  

Hot Mulled Cider
Stuffing
Mashed Potatoes
Sweet Potatoes and Butternut Squash (which were cut into bit sized pieces and
baked I think, in a cinnamon mixture)
Wild Rice
Green Beans with Garlic
Green Salad with Red Bell Peppers
Cranberry Sauce
Tomato Lentil Casserole

Lots of carbos, and everything was delicious.  I will post her recipe for the
lentil casserole.  Very simple and very tasty.

M.J. Kelly
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Need a food-related word with a TH in it
Organization: Taronga Park BBS
Date: Tue, 17 Nov 1992 12:03:55 GMT

In article <1992Nov16.113606.15266@mailhost.ocs.mq.edu.au>, max@currawong.bhs.mq.edu.au (Max Coltheart) writes:
> For a reason so arcane that I won't bother you with it, I need some 
> food-related word that has the TH sound as in MOTHER in it. 
> I don't think there are any. How's that for a challenge, foodnet?

Try some Mexican dishes.  The "d" is pronounced like a hard "th".

Try empanada.  Enchilada.  Ensalada.  There are a bunch.
-- 
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