HDTenEightyP/NetNews huggingface dataset:
From: Donald.C.Havens.Jr@Dartmouth.EDU
Subject: Re: REQUEST: Cannoli shells
Status: RO
Organization: Taronga Park BBS
Date: 25 Jan 93 09:48:57 EST

Here is the recipe from the box of cannoli forms that someone gave us.  I
have not tried to make them yet.  The forms are available at most kitchen
supply stores.

Good luck

Cannoli  Tube Recipe

Deep Fat (for frying)
1 1/2 cups flour
2 tbs sugar
6 tbs sherry
1/2 tsp salt

Sift the flour and add sugar and salt.  Make a well in the center, add the
sherry  and work to a smooth, fairly stiff dough (add a little more sherry if
necessary).
Knead the dough on a lightly floured board for 10 minutes until smooth and
elastic.  C Cover and chill in the refrigerator for 2 hours.
Remove from the refrigerator and allow dough to reach room temperature.
Roll as thinly as possible and cut into 3 1/2 inch circles.  Roll circles
around the tubes, moisten the edges with water and press down to firmly seal.
Turn out ends of dough so as to flare slightly.
Heat the deep fat to 350 - 375 F and fry several cannoli at a time in a fry
basket until golden brown (takes about 1 minute).  Lift out and drain  on
paper towels and remove cannoli tubes.
Use your favorite filling to stuff the cannoli.

Don Havens

donald.c.havens.jr@dartmouth.edu

Newsgroups: rec.food.recipes
From: allen@tessi.com (Allen Warren)
Subject: REQUEST bread recipes
Status: RO
Organization: Taronga Park BBS
Date: Thu, 21 Jan 93 20:54:57 PST



I've been trying to make rye and oatmeal breads, but
am having difficulty with bread rising sufficiently.
Any good recipes for rye, oatmean and wheat breads would
be great, along with help on getting bread to rise well.

Thanks in advance,

allen

Newsgroups: rec.food.recipes
From: bsahl@csv.warwick.ac.uk (Ms C A Maryon)
Subject: Re: REQUEST: sauces for pasta w/out tomatoes
Status: RO
Organization: Computing Services, University of Warwick, UK
Date: 21 Jan 1993 11:23:36 -0000

Well, this recipe has no tomatoes.  It has no garlic either, but
I don't see why it shouldn't...

Walnut Sauce (it's sort like pesto without basil with walnuts)

Ingredients
~~~~~~~~~~~
4 oz walnuts (100g)
2 oz butter (50g)
2 Tb olive oil (30 ml)
As much fresh parmesan as you like, at least 2 oz, grated
pasta  (this recipe serves four starters or two mains)

Put the pasta on to cook.  By the way choose pasta that doesn't
have cavities but does have shape, eg twists, but not shells

Put the walnuts, butter and olive oil in a food processor and
whizz.
Add a handful of grated parmesan - any left can be added as garnish -
and whizz again.
Take about 6 Tb (90 ml) of water from the pasta saucepan and whizz
once more.

Serve.  Believe me, it's truly yummy, and doesn't leave you with
the impression of fattiness.

I was told this recipe by a friend, but I gather it appears in one of
the Sainsbury's range of cookbooks, probably the Italian one.  For
those non-UK people out there, Sainsbury is a big supermarket chain.

Cathi
-- 
Cathi Maryon                       bsahl@csv.warwick.ac.uk
Warwick Business School            JANET:bsahl@uk.ac.warwick.csv
University of Warwick              BITNET:bsahl%uk.ac.warwick.csv@UKACRL
Coventry CV4 7AL   UK

Newsgroups: rec.food.recipes
From: jsattle@andy.bgsu.edu (jason sattler)
Subject: Re: REQUEST bread recipes
Apparently-To: uunet!rec-food-recipes
Organization: Bowling Green State University B.G., Oh.
Date: Sun, 24 Jan 1993 23:07:15 GMT

>	I am looking for the starter recipe for Amish Friendship Bread.
I have a starter and the daily recipe to make the bread, but if you don't
have a friend close by to continually trade starters with, you're up a 
creek.

	Any and all help will be deeply appreciated!!!!!

	Please post response to this group or e-mail me at:
		jsattle@dad.bgsu.edu

	Thanks!
		Nickie
		jsattle@dad.bgsu.edu
 

Newsgroups: rec.food.recipes
From: capnal@aqua.whoi.edu (Al Duester)
Subject: REQUEST: "Incredible Spreadables" cheese spread duplication
Status: RO
Organization: Taronga Park BBS
Date: Sat, 23 Jan 93 12:53:19 -0500


Does anyone have recipes for making cheese spreads similar to the Swiss
Colony's Incredible Spreadables? They list ingredients as Cream cheese,
salad dressing (which I assume is Miracle Whip or similar), and other
ingredients. I can't find anything in the copies I have of Pitzer's
make-alike cookbooks or newsletters.

Thanks.

========================================================================
Al Duester, Ocean Engineer, MS S201   #  SPAN: 6308::capnal 
Woods Hole Oceanographic Institution  #  INTERNET: capnal@aqua.whoi.edu
Woods Hole, MA  02543                 #  (508) 457-2000 x2474
========================================================================

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Posting Guidelines
Organization: Taronga Park BBS
Date: Thu, 21 Jan 1993 21:09:45 GMT


Nothing new this month -- just the same clarifications as before.

I've run into a lot of confusion about what makes up a moderated 
group.  Being moderated means that no one can post to the newsgroup
until the article is approved for posting by the moderator.  The
way this works is the news software automatically mails any article
posted to the group to me, via email.  Trying to post multiple
times will only succeed in sending multiple copies to my mailbox.

There is also some confusing of rec.food.recipes with rec.food.cooking.
Rec.food.cooking a lively, high-volume, unmoderated newsgroup.  
Cross-posting your article to both newsgroups is not recommended.

Original FAQ file posted below:

These are the informal guidelines for posting to rec.food.recipes.
This is a MODERATED newsgroup.  It is for posting recipes and 
requests ONLY.  It is not for discussion so please don't send any
hints, tips, comments, etc.  Post those to rec.food.cooking.

To post to the group, you can either post news as you would do
normally (your article will automatically be forwarded to the
moderator), or you can send to one of the addresses aliased at 
this site.  Use recipes@taronga.com for recipes and recipe requests 
and recipes-request@taronga.com for administrative matters.  Test 
posts are considered to be bad netiquette, and it will not endear 
you to the moderator if you fill her mailbox up full of test posts.  
(Users new to the net are encouraged to read news.announce.newusers 
for further information). 

If you are posting a request, please be sure to tag it as such.

If you are responding to a request and the original poster asks for 
replies to be sent via email, then please reply to them through mail, 
and not with a followup to the newsgroup.

Things that absolutely will not be posted include: repeats of requests,
"me-too" followups, requests that stipulate a time limit, articles 
with a lot of quoted text and/or excessive .signature files, and 
requests for Buffalo wings.

There are currently no plans to put this group into a digested format.

-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.recipes
From: starkey@netcom.com (Beth Starkey)
Subject: CRAB RANGOON
Status: RO
Organization: Taronga Park BBS
Date: Tue, 26 Jan 93 18:44:47 -0800



CRAB RANGOON

1 package (8oz) cream cheese, softened
1 can (6oz) crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon lite soy sauce
1 package wonton skins

In medium bowl, combine all ingredients except wonton skins. Mix until 
well blended. (I prefer to prepare the filling the night before to allow
the flavors to blend.)

(To prevent wonton skins from drying out, prepare one or two rangoon at 
a time.)

Place approx. 1 teaspoon filling in center of each wonton skin. Moisten 
edges with water; fold in half to form triangle, pressing edges to 
seal. Pull bottom corners down and overlap slightly; moisten one corner
and press to seal. (A note: I use 2 wonton skins for each rangoon. 
Moisten edges with water; place 2nd skin on top, pressing edges to seal.
seal. Fold corners toward center, moisten corners and press to 
seal.) Deep fry rangoons in either a deep fryer or a wok. Be careful not 
to overcook, as the filling gets very hot and will break through the wonton
skin and splatter. 

The recipe also says you can bake the rangoons. Lightly spray baking sheet
with vegetable coating. Arrange rangoon on sheet and lightly spray to 
coat. Bake in 425 oven for 12-15 min, or until golden brown. Serve hot 
with sweet-sour sauce or mustard sauce. 

Enjoy!!

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST Italian Dessert Cake
Status: RO
Organization: Taronga Park BBS
Date: Wed, 20 Jan 93 9:04:46 CST
X-Mailer: ELM [version 2.2 PL16]

From: paulh@harlqn.co.uk (Paul Hudson)
Subject: REQUEST: Italian dessert/cake
Summary: Nuts and sultanas coilded in pastry
Organization: Harlequin Ltd, Cambridge, UK
Date: Wed, 20 Jan 1993 11:23:55 GMT

When we were living near Milan, we occasionally bought a cake from one
of the local shops. I've looked unsuccesfully since we returned for
the recipe - including in Il cucciaio d'argento, which otherwise seesm
to contain all known Italian recipes :-)

I have a vague memory it was called by the shop Torta Sicilliana
(which is probably worng, and is certainly spelt wrong). It consisted
of nuts, sultanas rolled up in a long thin (about 4 cm) strip of
pastry, arranaged in elegant whorls in a circular tin and then baked.
It was incredibly filling and equally moreish.

If this isn't enough to identify it and there are any Milanese reading
this, I can give directions to the shop ;-) It's in Corsico.

Paul
-- 
Paul Hudson      paulh@harlqn.co.uk     +44 223 872522 (fax 872519)
Harlequin Ltd, Barrington Hall, Barrington, Cambs. CB2 5RG, England

Newsgroups: rec.food.recipes
From: Donald.C.Havens.Jr@Dartmouth.EDU
Subject: Re: REQUEST: Scrapple recipe From: jerry.miller@travel.com (Jerry Miller) 
Status: RO
Organization: Taronga Park BBS
Date: 20 Jan 93 13:57:07 EST

Here is a family recipe for the type of scrapple made in Pennsylvania.  It
was not written down until a couple years ago when my mother was again
preparing her annual batch.  Last year, I made a batch from these directions
and have added the notes in ( ).  The key is being sure that you have a whole
fresh pork shoulder as there has to be bone in order to get a proper broth. 
The ham hocks also add to this.  I had some leftover liquid which promptly
jelled when cooled.
Good luck.

SCRAPPLE

4 - 6 lb. fresh pork shoulder
3 ham hocks
1 clove garlic	
1 small onion chopped
1 cup flour
2 - 3 lbs white corn meal
salt
pepper
summer savory
thyme

Simmer meat covered with water, garlic, and onion.  Remove the garlic after
the mixture has boiled a few minutes.  Remove from heat when the meat begins
to fall away from the bones.  Cool, remove all bones, skin and grizzle. 
Approx. 4 hours.

Strain liquid.  (Approx. 2 - 1/2 qts.)

Shred meat and combine with a modest amount of fat (1/2 cup) skimmed from the
liquid and  reserved liquid to simmer.  (It is a good idea to hold out some
liquid)

Bring to  a simmer, add salt, pepper, summer savory, and thyme to taste.
(1/4 tsp. salt, 1/4 tsp. pepper, 2 tsp. summer savory, 1 tsp. thyme)

Be sure that there is enough liquid to accept white corn meal in sufficient
quantity to adhere the meat together.  Add liquid from reserve.

Mix in flour.  (Becomes as thick as gravy.)  

Begin adding and stirring in corn meal until quite thick.  (Gets so thick
that it is difficult to stir with heavy spoon.  Similar to pie crust but not
quite as thick.)

Spread in loaf pan.  Refrigerate, or freeze.

Slice and brown in frying pan.

don.havens@dartmouth.edu

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST Boti Masala
Status: RO
Organization: Taronga Park BBS
Date: Thu, 21 Jan 93 14:49:24 CST
X-Mailer: ELM [version 2.2 PL16]

Date: Thu, 21 Jan 93 10:11:30 CST
From: machala@spdc.ti.com (Chuck Machala )

Do you have a recipe for Boti Masala (lamb)? I've noticed that
some different spices go into Masalas depending on the type
of meat/veggie. thanks, chuck

Newsgroups: rec.food.recipes
From: starkey@netcom.com (Beth Starkey)
Subject: RICE PUDDING
Status: RO
Organization: Taronga Park BBS
Date: Tue, 26 Jan 93 18:44:01 -0800



RICE PUDDING

1/2 C rice
1 qt. milk
salt

Cook covered slowly for 30 min (slight boil), stir.

2 eggs, beat
1/2 C sugar
1 lg can evaporated milk
1 tsp vanilla
cinnamon

Add to rice. Cook to boil again.


(I add Golden Raisins to the pudding at the end.)

Newsgroups: rec.food.recipes
From: "J. F. 'Fritz' Schwaller" <SCHWALLR@ACC.FAU.EDU>
Subject: Pozole (corrected version)
Organization: Taronga Park BBS
Date: Tue, 26 Jan 1993 09:05 EST
X-Vms-To: in%"recipes@taronga.com"

    Sorry the first recipe I sent might have too long of a line.
    I am sending a revised format:
    
    One of the most famous Mexican recipes come from the western
region of Jalisco.  The capital of Jalisco is Guadalajara, a
sprawling big city.  The area is famous for cowboys and all the
other accoutrements of the west.  Natives of the area are called
tapatios, thus giving the "Mexican hat dance" its official Spanish
name of the Jarabe tapat!o.  Another famous contribution of the
region is pozole.  The name come from Nahuatl refering to a boiled
dish.  It is a fun dish for kids, because each person gets to
garnish the bowl with chopped lettuce, radishes, oregano, and lime
juice.  Kind of like having a salad on top of a hearty meat dish. 
The soup has two principal ingredients, hominy and hog's head.  Now
most of us are a bit squeemish about hog's head, so you may
substitute fresh pig's feet to make the basic stock.  If that is
too much for you, just use chicken stock like we do.  If you can
make your own hominy by soaking large dry kernels of corn in water
for a few days, please do so, it adds to the meal considerably.  In
New Mexico, and the Southwest, you can buy blue corn for pozole. 
It has an added delicacy, a slightly more nutty flavor.  If you
can't make your own hominy, use canned.  It also calls for pequ!n
peppers, which are very small chiles, about the size of a bean, and
firey hot.

Pozole

1 chicken, 3-4 lbs, cut into serving pieces
1 lb pork loin, cut into 2 in. cubes
Chicken stock to cover
2 cans hominy (or about 3 cups fresh)
salt and pepper to taste
2-3 pequ!n peppers (see above)
      or 1 tsp red pepper flakes
2-3 limes, or lemons, cut in wedges
10 radishes, washed and sliced
small head of lettuce, shredded
1 Bermuda onion, minced
4-5 Tbs oregano

      In a large pot, place the chicken, pork, and chiles, and
cover with chicken stock.  Simmer for 45 minutes.  If you wish at
this point you may remove the chicken and remove the skin and
bones, returning the meat to the pot, as it is easier to eat this
way.  Add the hominy and continue to cook for about 15 minutes, or
until the meat is done and tender.  Season to taste.
      Serve the soup in large bowls, making certain that each gets
pork, chicken and hominy.  Place the lettuce, limes, oregano, and
onion in serving bowls and allow each guest to garnish their own
bowl of soup.  It's simply wonderful!


J. F. "Fritz" Schwaller, Associate Dean	      schwallr@acc.fau.edu	      			      
The Schmidt College of Arts and Humanities    schwallr@fauvax
Florida Atlantic University		      (407) 367-3845
Boca Raton, FL  33431			      FAX (407) 367-2752

Newsgroups: rec.food.recipes
From: ames!woodowl!dweaver (Dream Weaver)
Subject: Re: REQUEST tomatoless pasta sauce
Status: RO
Organization: Woodowl, Livermore CA
Date: Wed, 20 Jan 93 12:16:29 PST

keywords: pesto, pasta
for the requestor who "hates" tomatoes

PESTO
2/3 cup walnuts
2 cloves (medium sized) garlic
1/4 cup plus 2/3 cup olive oil, divided
2 cups fresh spinach leaves, firmly packed
2 cups fresh basil leaves, firmly packed
1/4 cup grated Parmesan cheese
1 tsp. salt, or to taste
1 tsp. cracked black pepper, or to taste

Place walnuts, garlic, and 1/4 cup olive oil in food processor or
electric blender container; process until minced, about 1 minute. Add
spinach, basil, cheese, salt and pepper; process until minced, about
2 minutes. Continue processing while slowly adding remaining 2/3 cup
olive oil through food tube. Makes 1 1/2 pesto, enough for 1 pound
pasta, cooked and drained well.

Calories.....417     Fat......44g
Protein.......5g     Cholesterol....3mg

from a Bertolli Olive Oil recipe booklet

-------------------------------------
Judy Hayes ..... no sig either


--
dweaver@woodowl.UUCP  (Dream Weaver)
Woodowl BBS, Livermore, CA

Newsgroups: rec.food.recipes
From: tehhhal@ioe.ac.uk (MR HANIF LADHA)
Subject: Old Bread Recipes - WANTED
Status: RO
Apparently-To: rec-food-recipes@uk.ac.uknet
Organization: Institute of Education, University of London
Date: Mon, 25 Jan 93 21:23:35 GMT


Dear friends of food:

Would you be kind enough to send me recipes that deal with unused stale
bread?  Quite often I am stuck with a couple of days old bread and I hate
to throw it away.

Would you please email your recipes/advices as I am not a regular news
reader.

Thanks in advance.


Regards,

Hanif.
-- 
% Hanif A. Ladha (tehhhal@ioe.ac.uk)
% Disclaimer: My opinions are mine alone & do not reflect any organisation
%             that I may be associated with.

Newsgroups: rec.food.recipes
From: danielh@sequent.com (Daniel Hobbs)
Subject: Re: wanted: favorite chicken receipts
Status: RO
Apparently-To: rec-food-recipes@uunet.uu.net
Organization: Sequent Computer Systems, Inc.
Distribution: usa
Date: Wed, 27 Jan 93 20:03:04 GMT


This is ultimate simplicity, and IMHO ultimately tasty (it's GOOD!):

1 chicken cut up, or your favorite pieces
  (I use thighs and legs -- about 2 pounds worth)
1 jar anybody's spaghetti sauce
dried oregano, garlic salt, or other additives
1 crock pot
1 full working day

1.  Cut chicken into pieces, if needed.

2.  Dump chicken pieces into crock pot.

3.  Dump 1 jar spaghetti sauce over chicken.

4.  Shake dried oregano and garlic salt (or your other favorite
    additives to spaghetti sauce), to taste.

5.  Put lid on crock pot and turn the pot on LOW.

6.  Have a nice day, don't worry, be happy.

7.  Come home, fix a pot of rice or pasta, maybe a salad, and a loaf
    of french bread.

8.  CAREFULLY remove the chicken from the crock pot to a serving
    platter (it's tender and will fall apart at the slightest 
    provocation), then spoon the leftover liquid into a gravy boat or
    whatever you serve spaghetti sauce in.

9.  Fight over who gets the top pieces with all the oregano and
    garlic salt piled on top.


Dan Hobbs
danielh@sequent.com

Newsgroups: rec.food.recipes
From: Bill Turner <bturner@hpcvusc.cv.hp.com>
Subject: Saurkraut Rolls
Mailer: Elm [revision: 70.30]
Organization: Taronga Park BBS
Date: Wed, 27 Jan 93 15:53:05 PST

My wife's grandmother was a German immigrant, so naturaly I picked up
some German food from the marriage (as well as some German words you don't
usually learn in school, but that's for another newsgroup...)

I don't really have a good name for these beasties; we usually just call
the "krauts".  General description is a chunk of bread dough wrapped
around a filling of browned ground beef, onion and saurkraut -- gee, I
gave away the recipe already!

The measurements below are rough -- usually, I just toss things in till
it looks right.  Feel free to experiment; if you want more or less
saurkraut, or if you want to add caraway seeds to the mixture, try it.
Actually, any filling that wasn't too moist should work (too much
moisture would make the bread soggy).  Anyway....

SAURKRAUT ROLLS

1/2 lb. ground beef
1 medium onion, chopped
1 cup saurkraut, drained
1 loaf bread dough, uncooked
salt and pepper

Brown ground beef and onion together.  Salt and pepper to taste (you may
want to lay off the salt until after you add the saurkraut).  Add
saurkraut and heat through.  Remove from heat and cool to lukewarm.

Divide bread dough into eight parts.  For each part, roll out into a
thin rectangle/oval, about 8"x4".  Put filling on top of center of
dough, and seal edges to form a mini-loaf shape.  Place in greased pan
(I use a 13x9 pan, with six loafs side-by-side and two lengthways across
the top:

     +-------------------+
     | <------> <------> |
     | ^^ ^^ ^^ ^^ ^^ ^^ |
     | || || || || || || |
     | || || || || || || |
     | vv vv vv vv vv vv |
     +-------------------+
)

Let raise about 30 minutes.  Bake in 375 degree oven for about 35
minutes, or until the bread dough is nicely browned (hey, it looks just
like regular bread, use your judgment).  Remove from pan and separate --
the sides tend to stick together, so pull apart carefully.

[In case you don't have a bread dough recipe, the one I use is:

   3 cups flour (all-purpose or bread flour works fine)
   1 pkg. yeast
   1/4 cup warm water
   1 cup milk
   1 Tbls. butter or margerine
   1 Tbls. sugar
   1 tsp. salt

   Scald milk.  Add butter/margerine to melt and cool to luekwarm.

   Disolve yeast in water.  Add milk, sugar and salt.  Add 1 cup flour,
   beating to make smooth batter.  Gradually add enough flour to make a
   smooth dough.

   Turn onto lightly floured board and knead, about 10-15 minutes.
   Place in greased bowl, cover with plastic wrap or a damp towel and
   let raise in a warm place until doubled, about 1 to 1-1/2 hour.

   If you want to make bread at this point, punch down the dough and
   form into a loaf shape.  Place in greased loaf pan and let raise
   until doubled, about 1/2 hour.  Bake at 375 degrees for about 40
   minutes, or until the top is browned and sounds hollow when tapped.
]

--Bill Turner (bturner@cv.hp.com)
HP User Interface Technology Division, Corvallis

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST: Scali Bread
Status: RO
Organization: Taronga Park BBS
Date: Sun, 24 Jan 93 22:15:28 CST
X-Mailer: ELM [version 2.2 PL16]

From: DavidDeWolfe@sxdjd.uacn.alaska.edu (David DeWolfe)
Organization: University of Alaska Computer Network
Date: Sun, 24 Jan 1993 19:54:53 GMT

hi all;

i've been trying for some time now to find a recipe for SCALI bread
without success. if anyone has a recipe for scali bread and they
would be willing tio share it, please email me.

thanks

david
David DeWolfe                         | sxdjd@orca.alaska.edu  Internet
University of Alaska Computer Network | sxdjd@alaska           Bitnet

Newsgroups: rec.food.recipes
From: "Garland E. Dovel" <gdovel@mwc.vak12ed.edu>
Subject: NAVAJO FRY BREAD
Status: RO
Organization: Taronga Park BBS
Date: Sat, 23 Jan 93 8:44:27 EST
X-Mailer: PENELM [version 2.3.1 PL11]

Someone asked for a recipe for Navajo Fry Bread, recently.
Here is one that I have used.

FRY BREAD
2 cups unbleached flour
1/2 teaspoon salt
1/2 cuup instant dry milk powder
1 tablespoon baking powder
1 & 1/2 tablespoon solid shortening
2/3 to 3/4 cup water
Vegetable oil for frying
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+
Mix dry ingredinets; cut in shortening as for pastry. Add water
gradually, mising to form a firm ball. Divide into 12 balls;
let rest, covered for 10 minutes.  Roll each ball into 6-inch
circle.  cut 1/2 inch diameter hole in center of each circle.
Heat 1 inch oil in Dutch oven at 400 degrees.  Slip each circle
into oil;fry each side about 1 minute or until puffed and
golden.  Drain serve warm with butter, honey and fresh lemon
juice.  You may add the ingredients to make it a Navajo
taco--lettuce, tomatoes, pinto beans, cheese, etc.
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+

I got this from "Country" magazine Feb/Mar issue of 1990. I
have used it and is easy to do!

GED

Newsgroups: rec.food.recipes