HDTenEightyP/NetNews huggingface dataset:
From: leah@smith.CHI.IL.US (L.A.Z. Smith)
Newsgroups: rec.food.cooking
Subject: Re: Food Processors
Date: 7 Nov 92 21:07:41 GMT
Reply-To: leah@smith.UUCP (L.A.Z. Smith)
Organization: R. H. E. Smith Corp., Wheeling, IL

In article 8192@news.mentorg.com, johnt@mentorg.com (John Thienes) writes:
>>I'd like to start a new debate in the interests of research for a food
>>processor.  My wife and I made a lot of pesto this summer from the basil
>>out of the herb garden and we began to wonder if a food processor would
>>have been a better tool than the blender.  So my wife is now pining for
>>a food processor and I'm trying to stall her until next month :^)
>>
>>   "Gee, Honey, what's that big box under the tree?"
>>   "Never mind.  What's in this one over here?"
>>
>>Tell me what I should buy.  I know this isn't a shy newsgroup, so speak
>>up; tell me about price, performance, durability, and accessories.  I'd
>>also be interested in hearing opinions such as, "I have brand X, but I'd
>>get brand Y next time because X is so hard to clean."

I adore my Cuisinart, and use it nearly every time I cook.  I can't tell
you what it costs because I inherited mine, one of the original models
(DLC-8?).  It works great, and I only replaced the workbowl once
(because I tried grinding star anise it and put deep scratches in the
old one).  Get the one with the large feed tube (maybe that's all they
make now); that was a good innovation over the old one.

Keep it out on the counter where it's not a hsssle to set it up, and
you'll use it a lot.  No trouble to clean in the dishwasher.

LAZSmith leah@smith.chi.il.us
Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Gravy Making/Vegetarian Requests
Organization: Syracuse University, Syracuse, NY
Date: Wed, 11 Nov 92 12:29:09 EST

Hi,	
I got several positive responses to my query about vegetarian
gravy.  I will post the recipes by the end of this week.  
I have not been home much this week, but will be tonight.
Keep an eye out for them.

:-)
Judy Frawley

Newsgroups: rec.food.cooking
From: jpenovic@wizard.Berkeley.EDU (Jan Penovich)
Subject: Re: towel ignites in microwave oven
Reply-To: jpenovic@1.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Thu, 12 Nov 1992 20:11:36 GMT

In article <CINDY.92Nov11070040@solan10.solan.unit.no>,
cindy@solan10.solan.unit.no (Cynthia Kandolf) writes:
> Peter Sheriff writes:
> 
> While we're on the subject, do not put paper into a conventional oven,
> either, particularly if you then put the oven on the highest setting.
> I got to see the results of a fellow doing this at college band camp.
> The kitchen was a mess of smoke and dry fire extinguisher chemical.
> Yucko.
> 

  I've cooked turkeys in paper bags several times and the bag
  didn't even come close to catching on fire.  I think I was
  cooking at the standard turkey temp.  The turkey came out
  great though.

  jan

********************************************************************
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From: viviana@igor.tamri.com (Vivian Aldridge)
Newsgroups: rec.food.cooking
Subject: Who makes a quality cleaver?
Date: 5 Nov 92 19:53:52 GMT
Organization: TOSHIBA America MRI, South San Francisco, CA


HI,
I'm looking for a good cleaver much like the one I see used
on Yan Can Cook (I hope I remembered the name of the program
correctly.) I received one as a christmas gift last year, but
it dulled quickly and it never chopped that well in the first
place. I'm mainly interested in chopping vegetables or
meat without the bone.

Does anyone own a cleaver they really like?

Thanks,
Vivian

viviana@tamri.com
Newsgroups: rec.food.cooking
From: snoopy@spacemanspiff.den.mmc.com (Cindy Camp)
Subject: Re: Pumpkin fraud being perpetrated on all of us!!
Organization: Denver, Colorado
Date: Wed, 11 Nov 1992 21:20:40 GMT

In article <1992Nov11.195214.11624@pasteur.Berkeley.EDU> wensel@cory.Berkeley.EDU (Sharon Taylor) writes:
>>OK - here's the story.  It turns out that what is called canned
>>"pumpkin" isn't pumpkin at all.  It's HUBBARD SQUASH!!  According to
>>Food Talk here on WABC radio, the jack-o-lantern pumpkins we associate
>>with yummy pies are ;virutally tasteless.  They are not worth eating.
>>Hubbard squash tastes like what we call a pumpkin.  And it's what we're
>>used to.
>
>How can that be true?  When I was growing up my mother always
>cooked our jack-o-lanterns and made pumpkin pie.  It's delicious --
>*definitely* not "virtually tasteless".  I didn't have canned
>pumpkin until I started cooking for myself and got lazy, but
>the canned stuff doesn't taste that different than the "real" stuff.
>I'm going to go home and read the label of my canned pumpkin....
>/sharon
>

That goes for me here to...I don't think anyone in my family
has every boughten a can of "pumpkin" or whatever it may be.
A friend made a pumpkin pie from the can stuff once, and I
remember thinking that my mom's pie from fresh tasted better, but
that could be expained by spices used etc. Well anyway, I am 
checking out the pumpkin cans at the grocery store this evening just 
to satisfy my own curiosity.

Also, I don't find pumpkin to be virtually tasteless at all...
sure it is a little bland, but then again most squash is.

-- 
 Cindy Camp - Usual disclaimers apply   |
 Martin Marietta  (303)977-9804 	|
 snoopy@spacemanspiff.den.mmc.com  or	|  
 cnewell@azum.den.mmc.com		|  
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Thu, 12 Nov 1992 19:15:48 GMT
Subject: Re: Re: how microwaves cook (was:  towl fire - DON'T TRY THIS @ HOME!!)
Organization: HP Santa Rosa Site (SRSD MWTD)
Newsgroups: rec.food.cooking

When I got a new roommate that never used a nuker befor, I showed her how
to use it, but it didn't occure to me to give her a few usefull tips like
how long it takes to boil water or heat things up.  Well I walked into the
kitchen one morning to find in the microwave about a cup of coffee and a
very melted plastic coffee cup.  she was reheating it and set it for 12
minutes and walked away, patiently waiting for the beeeeeeep!


-----------------------------------------------------------------
Don { Go Niners } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690

Xref: sparky rec.food.cooking:20023 rec.food.veg:10365
From: nrlfs1.nrl.navy.mil (Judy Karpen)
Newsgroups: rec.food.cooking,rec.food.veg
Subject: Re: REQUEST for KimChi and hot sauce recipes
Date: 12 Nov 92 23:05:46 GMT
Organization: NRL

In article <1992Nov10.185625.22690@tigger.jvnc.net>, feeney@tigger.jvnc.net (Mike Feeney) writes:
> 
> 
> Well the subject says it all.
(stuff deleted)

Just a comment on the kimchee recipes posted so far on rec.food.veg.
I've used one that resembles the Sunset cookbook recipe, with good
results. If you don't want to use dried shrimp or similar animal
products, try substituting miso (it serves more or less the same 
purpose and tastes good). Also, you can add carrot slices and 
scallions (if not already in those recipes --- my short-term memory
is getting worse... :^\).  

As for hot sauce, I posted a recipe for homemade hot sauce, taken
from Organic Gardening, a while back. If you want it, send me email.
Enjoy!

Judy Karpen
karpen@nrlfs1.nrl.navy.mil
From: MPRK@db1.cc.rochester.edu (MARGARET R. PARKER)
Newsgroups: rec.food.cooking
Subject: Do This!
Date: 9 Nov 92 15:49:29 GMT
Organization: University of Rochester, Rochester NY
X-News-Reader: VMS NEWS 1.11


It is GOOD To grind spices in your coffee grinder. Make that grind your
coffee in one coffee grinder, and grind your spices in your second
coffee grinder. Maybe a little bit frivolous, but then what better to
spend your money on but food! 
Newsgroups: rec.food.cooking
From: swwang@iscnvx.lmsc.lockheed.com (Sophia W Wang)
Subject: Re: Request for 454 Muffin Recipes
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4
Date: Wed, 11 Nov 92 17:12:05 GMT

I would like the following (in addition to some already requested):
  Apple (9 different), Banana & Poppyseed, Blueberry (Fresh),
  Buttermilk Corn, Cheese Puffins, Cheese & Apple, Cheese & Herb,
  Cheese & Onion (2 different), Chocolate Chip, Chocolate Macaroon,
  Christmas Day, Coffee Streusel, Country Breakfast, Double Chocolate Chip,
  French Breakfast, Icecream, Jam, Oh So Nice, Spinach & Parmesan,
  and Strawberry Jam.

  THANK YOU!!

  Sophia 
Newsgroups: rec.food.cooking,rec.food.veg
From: ac374@yfn.ysu.edu (Stanley Kaminski)
Subject: Italian Cookbook?
Reply-To: ac374@yfn.ysu.edu (Stanley Kaminski)
Organization: St. Elizabeth Hospital, Youngstown, OH
Date: Fri, 6 Nov 1992 02:30:15 GMT


I'm looking for an authoritative, comprehensive Italian cookbook
that focuses on traditional recipes from Northern as well as
Southern Italy. Any suggestions?

Please try to include the name of the publisher.

Many thanks

-- 
ai815@cleveland.Freenet.Edu / "I think all right-thinking people in this
ac374@yfn.ysu.edu          / country are SICK_AND_TIRED of being told that
GEnie: S.KAMINSKI         / ordinary decent people are fed up in this coun-
                         / try with being sick and tired!" -- Monty Python
From: alpha@hubcap.clemson.edu (Shekhar G. Borde')
Newsgroups: rec.food.cooking
Subject: Re: Popadums!
Date: 12 Nov 92 22:47:14 GMT
Article-I.D.: hubcap.1992Nov12.224714.26332
Organization: Clemson University

kurtles@momth3.maths.monash.edu.au (Mr K.A. Brinschwitz) writes:

>Just a quick warning: I did some in the microwave the other day. The packet
>recommended 2 mins (depending on the power rating of the nuker). I put in 
>a few for 2 mins, and voila! instant smoke bomb (the things ignited!!!!!!!!!)

I think the reason this happened is the papads you have are really thin
and it is easy to scorch them if you cook them too long. Ideally I do
mine in the microwave at the lowest power setting. Also having a
carousel helps. About 10 to 20 seconds should suffice. Before I got
the hang of it I would have to constantly peer through the microwave
window to make sure they weren't going up in flames :-)

>Be VERY careful when nuking them - they only took about 10 secs each to puff up
>adequqtely !!

>Kurt Brinschwitz
>kurtles@maths.monash.edu.au
>kurtb@dmsmelb.mel.dms.csiro.au


-Shekhar
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: RECIPE: Mississippi Mud Cake
Organization: Taronga Park BBS
Date: Fri, 13 Nov 1992 14:37:34 GMT

In article <2885@devnull.mpd.tandem.com>, marym@mpd.tandem.com (Mary Matejka) writes:
> 
> Does anyone have any disgustingly rich desert recipes utilizing
> marshmallows? 

Mississippi Mud Cake

Cream 1/2 pound butter with 2 cups of sugar & 3 tablespoons cocoa.
Beat in 4 eggs.
Add 1 1/2 cups self rising flour, 1 1/2 cups coconut, 1 1/2 cups 
chopped walnuts and 1 teaspoon vanilla.

Bake for 40 to 45 minutes in a 350F oven in a greased and floured
9" x 13" pan.  Remove from oven and immediately cover top with one
cup cut up marshmallows.  Let cool.

Combine 1/4 lb. butter, 1 package icing sugar, 1/3 cup cocoa, 1/2 
cup evaporated milk.  Beat until creamy and spread on cake.

-- 
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: isr@rodan.acs.syr.edu (Michael S. Schechter - ISR group account)
Subject: Re: RECIPES: Black beans and rice
Organization: Syracuse University, Syracuse, NY
Date: Tue, 10 Nov 92 20:45:33 EST



A very simple variation on black bean recipes is this one:

black beans, cook until done.

onions, minced, fresh, served on top, 2parts onion to 3 parts beans.

great as a side to picadillo. (beef w/raisins & olives)
(my mom would always give me hassles about picking out the olives, though!)

Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: WANTED: Cauliflower Recipes
Organization: Actrix Networks
Date: Mon, 9 Nov 1992 09:19:32 GMT

Your cauliflower is probably all limp and nasty by now... but next time

Cauliflower Italiano

2 tablspoons french dressing
1 small oniuon, finely chopped
1 clove garlic, crushed
1 medium cauliflower cut into florets
2 tablespoons finely chopped green pepper
3 medium tomatoes, skinned and deseeded, chopped
pinch salt
1/2 tsp dried basil (or some fresh)

Pour the dressing in a frying pan and simmer the onion and garlic till
tender.  Add the cauliflower with three tablespoons water.  Cook,
covered, over a low heat for about 5 minutes.  Add the pepper and cook
a further five minutes.  Stir in remaining ingredients and heat through.

Use whole cherry tomatoes is you prefer.  It's a pretty and tasty dish
and nice as a dinner party vegetable dish.  Even my kids will eat it :-)
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Holiday gifts from the kitchen
Organization: Lockheed Missiles and Space Co.
Date: Tue, 10 Nov 92 16:04:24 GMT

In article <1992Nov9.163005.22281@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
>I love to make preserves, but I find all the boiling, sterilizing, and
>sealing (if indeed I can GET the thing to pull a seal, and about a third 
>of the time, I can't) a lot of bother.
>
>Is it really safe to just pour melted parafin on the top and screw the
>lid on?   It seems so much easier, but I've been afraid it would start to 
>grow "fur".
>
several years ago my sister followed a recipe that said to fill jars with
hot water and let them stand
when the preserves are ready for canning, pour the water out of the jars   
and fill them with the preserve to the top, then screw the cap on and turn 
the jar over on its top - pour hot water over over all the jars and let
stay that way until cool enough to handle
when cool enough to handle, pick up each jar and tighten down the cap
these should last long enough to make before Christmas, give as
presents and your recipients to enjoy them (especially if they keep
their preserves refrigerated)
BTW - after using this method my sister never went back to parafin wax
A
BTW - after following this once, my sister never went back to parafin wax


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.cooking
Subject: Re: Salt and Pepper
Date: 11 Nov 1992 18:42:04 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: avi@rix.Corp.Sun.COM
NNTP-Posting-Host: rix.corp.sun.com

In article <1992Nov11.000711.10901@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
>I still haven't found a set of salt and pepper mills I like, but I
>finally got some shakers that match our plates nicely.  They are
>identical, but one has two holes and the other has three.
>
>Which one is for the salt, and which for the pepper?
>

Unless you're a salt-oholic, you don't want the salt coming out as
fast as the pepper.  In general, the pepper goes in the shaker with
the larger or more numerous holes.
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: cheesecake - help!
Date: 12 Nov 92 21:45:55 GMT
Organization: Lockheed Missiles and Space Co.

In article <1992Nov11.113417.22082@spider.co.uk> maureenb@spider.co.uk (Maureen Blyth) writes:
>
>Hi
>
>Does anyone remember seeing a recipe for Baileys Irish Cream Cheesecake
>in this group about a year ago?  Or was I just dreaming!  Thing is, I'm
>having a party on Saturday and I'd really love to make this cheesecake.
>
>Does any kind person out there have such a recipe and could email it
>to me?  
>
sorry, thought I had it, but if you have one for grasshopper pie, its 
basically the same, except you use bailey's instead of creme de menthe

>
>maureen
>
>maureenb@spider.co.uk
>
>Ps - haven't read this group for months, so apologies if I've missed
>any thread on this recently.
>-- 


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Extravagant Almond Cake question
Date: 10 Nov 92 11:49:13 GMT
Organization: NYU Stern School of Business

In article <1992Nov9.083821.1@cubldr.colorado.edu> matthews_k@cubldr.colorado.edu writes:

>                  ......... Where does one obtain almond paste?
>Can one make it oneself?

Yes, one can, more or less, although it is a bit difficult to guarantee
that one will get uniformly small particle size.

Blanch the almonds. Somewhere under a minute in boiling water is adequate.
Take the skinned almonds, let them drain, and chop them up in a food
processor. You need a *serious* food processor; the paste is very viscous,
and will burn out wimpy motors. The first time I did this I destroyed a
blender, and that was when (and why) I bought a food processor, a
Cuisinart, which did the job without protest.

Be careful when you remove the skins. The almonds tend to fly all over the
place. My solution is to transfer the almonds into cold water, stick a hand
into the water, and remove the skins under the surface. The water, and the
walls of the container, keep the almonds in their place.

You can buy the stuff, so you do need to decide if you actually save
anything by grinding the almonds yourself.

- Shankar
From: arch@gandalf.pei.com (Arch Mott)
Newsgroups: rec.food.cooking
Subject: Re: Artichokes?
Date: 5 Nov 92 18:49:49 GMT
Organization: Protocol Engines Incorporated

nsw@cbnewsm.cb.att.com (Neil Weinstock) writes:

>Funny, before reading this group I never heard of using either butter (which
>sounds OK) or mayo (blech!) for artichokes. 

  Hmm. Before I moved to California, I used exclusively butter for artichoke
  leaf dipping. I also _never_ tried eating the heart! Boy, to think of all
  those artichoke hearts I gave away to my brother! Now, instead of butter, I
  almost always dip my artichokes in mayonaise which has crushed garlic and a
  bit of lemon juice mixed in.

  Another cool artichoke thing they do out here (though I've never tried to do
  it at home) is French Fried artichokes. Talk about culinary heaven! They
  basically take the hearts with a few of the tender leaves, quarter the
  artichokes, remove the "choke" part (you know, the spiny hairy stuff), dip
  the quarters in batter and then deep fry them. My mouth is watering just
  thinking about it. They serve them with mayo, BTW. Hmmm. I think I'll need
  to take a trip to Dinelli's this weekend.



>When I went on an avocado kick for a while, this same mixture again came in
>handy.  Cut the avocado in half, remove the pit, and fill up the hole with
>the mixture.  The sharpness of the dressing adds some zing to the bland
>avocado; makes a nice appetizer.

   I think the best avocado pit filler is a bit of balsamic vinegar. Red wine
   vinegar will do in a pinch, but it just is not as good.

   -Arch.
-- 
Arch Mott                 |   arch@pei.com     |"In this case, it is the
Protocol Engines, Inc     |Voice:(415)335-0150 | author's opinion that 
301 E. Evelyn Ave, Suite A| FAX:(415)969-6966  | said user will get what
Mountain View, CA 94041   |                    | he deserves."  -tcsh man page
Newsgroups: rec.food.cooking
From: springer@khonshu.colorado.edu (Jann Springer)
Subject: Couscous Dressing with Shrimp and Spicy Sausage
Followup-To: springer@khonshu.colorado.edu 
Organization: Univ. Colorado Boulder, CIRES
Distribution: usa
Date: Fri, 13 Nov 1992 22:09:02 GMT

This recipe appeared in the Parker (CO) Daily News Press recently.

Couscous Dressing with Shrimp and Spicy Sausage

1/4 C. olive oil
1 large onion, minced
3 cloves garlic, minced
4 ribs celery, diced
1 green bell pepper, seeded and minced
1 1/2 pounds small to medium frozen or shelled fresh shrimp
2 C. coarsely chopped baked ham
1 stick of spicy, hard sausage (pepperoni, andouille, etc.)
   (sliced thinly, diagonally)
4 1/2 C. chicken broth
16 oz. instant cooking couscous
2 C. cornbread stuffing crumbs
4 T. tomato paste
2 T. chili powder
2 tsp. cumin
1 bunch parsley, minced
salt/pepper to taste

Heat the oil in a very large saute pan over medium high heat. Add the
onion, garlic, celery, and peppers and saute until soft. Stir in the shrimp
and continue to saute until they turn pink and are cooked through, about
3-4 minutes. Add the ham and the sausage and cook over low heat 
for 5 more minutes. Meanwhile, bring the chicken broth to a boil in 
a 2 quart saucepan. Add the butter and stir until melted. Quickly stir in
the couscous, cover pot, and let sit off the heat undisturbed for 5 
minutes. Uncover, fluff the couscous with a fork and transfer to a large
mixing bowl. Add the sauteed mixture to the couscous mixing well. Mix in the
cornbread stuffing crumbs and the tomato paste. Season with the chili
powder, cumin, parsley, salt and pepper. If the dressing seems too dry,
add a little chicken broth. Stuff the neck and body cavities of a 20-24 lb.
turkey and roast. The stuffing can also be baked alongside the turkey in
a large buttered casserole for 45 to 1 hour. Makes enough for 20-24 lb. bird.

J. Springer
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: Measurement : How big is a teacup ?
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Mon, 09 Nov 1992 18:53:21 GMT

In article <1992Nov8.003335.10347@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>
>According to Mrs Beeton, a cup (breakfastcup) is 1/2 pint, a teacup is
>1/3 pint.  A British standard pint is 10 fluid ounces.
>

Yikes! A British standard pint is 20 fluid ounces; a US pint is 16.

>By contrast, I believe the American cup is 8 fluid ounces, and the
>American pint 8 fluid ounces.
>
  [some measure equivalents deleted]
>
>Hope that helps :-)
>-- 
>| The floggings will continue until morale improves
>| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>

Cheers,
Claudia       claudiak@i88.isc.com
From: sarah@albnyvms.bitnet
Newsgroups: rec.food.cooking
Subject: Re: Bagel Recipe please
Date: 10 Nov 92 06:14:46 GMT
Article-I.D.: sarah.1992Nov10.061446.8166
Reply-To: sarah@albnyvms.bitnet
Organization: University of NY at Albany

Ow!
 
Well, I KNOW I have a breadmachine recipe for bagels here somewhere...
I think it's time to straighten up my apartment.  What do YOU think?
As soon as I find it, I'll post it...
 
Sarah, quite perturbed!
Newsgroups: rec.food.cooking
From: JBUTLER@YaleVM.YCC.Yale.Edu (Jon Butler)
Subject: Request: muffin recipe from 454 MUFFINS
Organization: Yale University
Date: Sat, 07 Nov 92 12:09:22 EST

Would Dawn Scotting kindly post the recipes for Carrot & Walnut muffins and
the 3 different recipes for Carrot & Raisin muffins, as well as the recipe
for Carrot & Coconut muffins.  Thank you.  Jon Butler
Newsgroups: rec.food.cooking