HDTenEightyP/NetNews huggingface dataset:
From: WVOSS@novell.com (Wes Voss)
Subject: Re: Wanted: Recipe for Tartar Sauce
Organization: Novell, Inc.
Date: Tue, 26 Jan 1993 03:19:58 GMT

Okay, I can't stand it anymore.  Here is a recipe for what I consider>_real_ 
tartar sauce.  The basic difference between mine and some of the>more 
sophisticated recipes that have been offered thus far is that I start>by 
making my own mayonnaise base.  Please, don't anyone flame me for being>a 
snob; it really tastes so much better, and it isn't much more work.>

I wonder how it would taste with Miracle Whip instead.. I can't 
*stand* mayonnaise!

Wes

--------------------------------------------------
Wes Voss
Internet: wvoss@novell.com
Standard Disclaimer: Yeah, these are my opinions,
and no one elses... You know the rest...
--------------------------------------------------
From: peterl@devvax.mincom.oz.au
Newsgroups: rec.food.cooking
Subject: Recipe: Beggars Chicken
Date: 25 Jan 93 09:15:32 GMT
Organization: Mincom, Brisbane, Australia


Well,finished my work for now and I'm sstarting to get into high gear
for the Australia Day celebrations tommorow...so I'd better put the
Beggar's Chicken recipe on the net now.......

                             BEGGAR'S CHICKEN
                             ================

Back in the old day's the Oriental people used to wrap the chook in
lotus leaves,then in clay,then throw it into a hot fire to cook.Be
sure to have a hammer ready so you can eat the sucker!!!


1.5kg (3lb) chook
3 shallots
2.5cm (1") piece green ginger (the fresh stuff)
1 teaspoon sugar
3 tablespns soy sauce
2 tablespns dry sherry
1 tablespn water
1/4 teaspn five spice powder
2 tablespns soy sauce, extra
2 tablespns oil
extra oil

CLAY DOUGH
^^^^^^^^^^
1kg (2lbs) cooking salt
4 cups plain flour
1 1/2 cups water (more or less)

     ****************************************************************
Put flour and salt in a bowl,mix well,gradually add water,mixing to
a firm dough.use your hands to mix.More water may be needed,don't have
dough too soft,it will be too hard to handle.

Place two very large sheets of aluminium foil on a flat surface,brush
top sheet well with extra oil.Wack the chook onto the foil.
in a bowl put roughly chopped shallots,sugar,peeled and sliced ginger,
soy sauce,sherry,water and five spice powder;mix well.
Rub the chook all over with extra soy sauce,then rub with the 2 tablesps
of oil,rub well into the skin.Pull skin at neck end down under the chook
and tuck the wing tips under as well to hold the neck skin in place.
Carefully (the chook will feel like a greased pig at this stage!!)pour
soy sauce mixture into the cavity,(hold the chook up a bit so none runs
out).Secure the bum end with a small skewer(be careful it dos'nt rip the
foil).Wrap the foil around the chook,securing like a parcel.

Roll out the dough to about 1cm( 1/2") thickness so it will completely 
cover the chook,fold dough over the bird,press edges together,press
ends together so the chook is completely encased with no holes anywhere.

Place chook into lightly oiled baking dish,wet your fingers and smooth
out all joins,making sure there are no holes in the dough(the steam will
get out otherwise)

Bake in a hot (475-550F  250-260C) oven for 1 hour.Reduce heat to moderately
slow (325-350F  160-180C)for a further 3 hours.Remove the end result from
the oven (you don't have to worry about dropping it!!!),break open the
dough with the hammmer and remove from around the chook.

Put foil wrapped chook onto a serving dish,carefully remove foil and
hook in.The meat will just fall off the bones so chop-stick will probably
be in order.

                     Trust me,this is fantastic(especially when your friends
see you carry a hammer to the dining table!!!!)

                     Enjoy blue skies and tender chooks
              
                     Peter   
                          (Skydiver and part-time cook)
Newsgroups: rec.food.cooking
From: aad@siemens.com (Anthony A. Datri)
Subject: Re: Pizelles
Keywords: what are they?
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ
Distribution: rec.food.cooking
Date: Mon, 25 Jan 1993 18:15:40 GMT

>I may be confusing them with something else, but aren't pizelles made
>by dipping batter onto a special shaped iron and deep-frying it?

That's about it, except for the deep-frying part.  It works much like a
waffle iron does, although the irons are far more difficult to find.

-- 

======================================================================8--<
From: disraeli@leland.Stanford.EDU (Jamie Lara Bronstein)
Subject: Re: A Leek, and Heptatitis
Organization: DSG, Stanford University, CA 94305, USA
Date: Sat, 23 Jan 93 09:27:00 GMT

Killing two birds with one stone -- Heptatitis can be spread by food
but only by cold food, as long cooking kills it. Examples of food
vectors have included icing on iced cakes, and frozen fruit. Oh, and
strawberry sauce on ice cream.

Jamie Bronstein
History Department
Stanford University
disraeli@leland.stanford.edu
From: lgf0@ns1.cc.lehigh.edu (LESLEIGH G. FEDERINIC)
Newsgroups: rec.food.cooking
Subject: Re: Fried Zucchini...
Date: 22 Jan 93 13:52:43 GMT
Organization: Lehigh University

In article <1jmnoo$gbv@agate.berkeley.edu>, chuahl@ocf.berkeley.edu (Chua HakLie
n) writes:
>Anybody out there have a good recipe for fried zuchinni sticks?
>
>Chua
>+==+
>
I fry my zuchinni in garlic butter (or margarine) with a little salt.  When
they are done to my satisfaction, I sprinkle them with parmasan or romano
cheese and serve.    Grated zuchinni is also good this way.

-- 
LESLEIGH G. FEDERINIC
S S R C
Fritz Engineering Lab
Lehigh University
Bethlehem, PA l80l5
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: REQUEST: Recipes that use Pinon Nuts (Pine Nuts)
Organization: Gallaudet University
Distribution: na
Date: Fri, 22 Jan 1993 01:34:10 GMT

In article <1993Jan21.014148.7775@colorado.edu>, springer@khonshu.colorado.edu (Jann Springer) writes:
> I have been given about 30 lbs. of pinon/pine nuts. Does
> anyone have any recipes that use these? How do you roast
> them?
> 
> Thanks in advance.
> J. Springer
=============
Roasting:
	cover a cookie sheet with tin foil as they often have pitch which 
is the devil to scrub off. Wash and dry the nuts and then spread them on 
the cookie sheet, one layer. 300 degrees for an hour.

Uses: substitute them for any other nut in any other recipe. They are 
great!
From: kanderso@cs-acad-lan.Lakeheadu.Ca (KKAREN ANDERSON - ENG)
Newsgroups: rec.food.cooking
Subject: wanted: favorite chicken receipts
Date: 22 Jan 93 16:55:07 GMT
Organization: Lakehead University

My favorite meat is chicken, and I'm always looking for new receipts



I'm willing to post some of my favorites...if anyone is interested

I'm also new on this system, and love this newsgroup.

Have a great weekend.


Karen Anderson !.!
Organization: Doctoral student, Chemistry, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Wed, 27 Jan 1993 17:50:10 -0500 
From: Anne Marguerettaz <am2f+@andrew.cmu.edu>
Subject: Re: Raclette
	<1993Jan21.050255.29383@tc.cornell.edu>

>From: eacj@theory.TC.Cornell.EDU (Julian Vrieslander)
>Subject: Re: Raclette
>Date: Thu, 21 Jan 1993 05:02:55 GMT
> 
>In article <21JAN93.01122622@skyfox> edouard@skyfox writes:
>>
>>Can anyone advise me on how to cut cheese in proper slices for raclette?
> 
>No problem.
> 
>1) pop open a bottle of light white wine (a Swiss Neuchatel is ideal)

I disagree, a good Fendant would probably be better

> 
>2) put on your lederhosen

I think you are getting a little confused there... we are talking about
a SWISS dish here and as the name indicates it, from french speaking
Switzerland...

> 
>3) take a sip of wine
> 
>4) yodel

see above note

> 
>5) take another sip of wine
> 
>6) find your cheese knife or cheese slicing wire
> 
>7) take another sip of wine.  may as well kill the glass and get a refill
> 
>8) pick up knife.  hand still steady?
> 
>9) cut off slice of Raclette about 1/4 to 3/8 inch thick
> 
>10) goto 3
> 
> 
>-- 
>Julian Vrieslander 
>Neurobiology & Behavior, Mudd Hall, Cornell University, Ithaca NY 14853    
>INTERNET: eacj@theory.tc.cornell.edu     BITNET: eacj@crnlthry
>UUCP: ..cornell!batcomputer!eacj


Anne
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: clotted cream                           
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Wed, 27 Jan 1993 21:50:00 +0000

Annie Jessop writes:

>Just curious:  Is this the same stuff as creme fraiche?  I have been
>interested in "the idea" of creme fraiche for a long time, because I've
>heard several people and cookbook authors rave about what a holy food it
>is, but the idea of leaving cream and sour cream to go thick in my
>cupboard overnight kind of repulses me. What d'y'all think of creme
>fraiche?  What has your success been in making it on your own?
>

Creme fraiche and [Devon] clotted cream are two very *different* things.

[Once again, opening up my trusy _Joy of Cooking_ ... how *do* the rest
of you get along without one?]

DEVONSHIRE OR CLOTTED CREAM

One of those regional specialties calling for certified unpasteurized
cream.  In winter, let fresh cream stand 12 hours; in summer, about 6
hours, in a heatproof dish.  Then put the cream on to heat - the lower
the heat, the better.  It must never boil, as this will coagulate the
albumen and ruin everything.  When small rings or undulations form on
the surface, the cream is sufficiently scalded.  Remove at once from
heat and store in a cold place for at least 12 hours.  Then skim the
thick, clotted cream and serve it very cold as a garnish for berries.

[Jazzie's note:  now you need a recipe for scones!]

SCONES
(makes about 12 scones)

These are richer than ordinary biscuits because of the addition of cream
and eggs.  Fine with a light luncheon.

Preheat oven to 450 F.

Sift together in a large bowl:

    1 3/4 cups sifted all-purpose flour
    2 1/4 teaspoons double-acting baking powder
    1 tablespoon sugar
    1/2 teaspoon salt

Cut into these ingredients, until the size of small peas, using a pastry
blender or 2 knives:

    1/4 cup cold butter

Beat in a separate bowl:

    2 eggs

Reserve 2 tablespoons of this mixture.  Add to the remainder and beat in:

    1/2 cup cream

Make a well in the dry ingredients.  Pour the liquid into it.  Combine
with a few swift strokes.  Handle the dough as little as possible.  Place
it on a lightly floured board.  Pat until 3/4 inch thick.  Cut with a
knife into diamond shapes or biscuit cutters.  Brush with the reserved
egg and sprinkle with:

    Salt or sugar

Bake about 15 minutes.

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
From: ritz@ldyday.enet.dec.com ()
Subject: Re: How do I make white sugar into brown?
Reply-To: ritz@lkg.dec.com
Organization: Digital Equipment Corporation
Date: Fri, 22 Jan 1993 21:11:14 GMT



I use about 2T per cup of sugar, to substitute for light brown. You
might double it for dark. Don't subtrace from the measured sugar, as the
molasses really adds no volume.

John Ritz
Newsgroups: rec.food.cooking
From: shelby@oxygen.cray.com (Shelby Anderson)
Subject: Re: Help -- Chorizo!
Organization: Cray Research, Inc.
Date: 25 Jan 93 10:53:50 CST


Throw your chorizo in some gumbo!

Shelby
shelby@cray.com

----------------------------------------------------------------------

Seafood Gumbo
-------------
	8 oz. spicy sausage (Cajun, chorizo, Italian)
	1/6 c. olive oil
	1 c. onions, diced
	1/2 c. red bell pepper, chopped
	1/2 c. green bell pepper, chopped
	2 cloves garlic, finely minced
	2-1/2 c. (2 cans if you don't have your own) chicken stock
	1-1/2 c. canned tomatoes, drained and crushed
	1/2 tsp. ground cumin
	1/4 tsp. cayenne pepper (or more to taste)
	1/4 tsp. salt
	1/4 tsp. pepper
	1 bay leaf
	3/4 lb. shrimp, peeled and deveined
	1/2 lb. scallops
	6 oz. lump crabmeat, cartilage removed
	1 tbsp. fresh parsley, chopped

In a large pot, saute sausage over medium heat until brown, about 15 min.
Remove from pot and drain on paper towels. Discard grease.

Stir and cook onions, bell peppers, and garlic in olive oil about 10 min.
Add chicken stock, tomatoes, cumin, cayenne pepper, salt, pepper, and bay
leaf. Simmer, uncovered, for at least 30 min.

When sausages have cooled, cut into 1" slices.

About 10 min. before serving, add the shrimp, scallops, and sausage to the pot 
and simmer 5 min. Add crab and parsley and heat through, about 2-3 min.
Remove bay leaf and serve immediately.

Yield: 4 servings
	
Source: Modified version of recipe appearing in one of the Silver Palate
        cookbooks
Newsgroups: rec.food.cooking
From: mprisco@lynx.cat.syr.edu ()
Subject: Re: RECIPE: Panzerottis... was Re:  Couples Cooking Together..
Organization: Syracuse University
Date: Fri, 22 Jan 93 11:07:45 EST

In article <1993Jan21.190858.27556@walter.bellcore.com> dfw@thumper.UUCP (Doris Woods) writes:
>In article <1993Jan20.184006.22027@bcars6a8.bnr.ca> csanoy@bcars689.NoSubdomain.NoDomain (Cynthia Sanoy) writes:
>>A panzerotti is, from what I've been able to gather, the original pizza
>>pop (tm), an Italian-like Cornish pastie, a pizza perogie! Catch my drift?
>>I've seen them offered on the menu of pseudo-Italian restaurants, so I
>>can't vouch for the authenticity.
>>
>>I make mine out of regular yeast-based pizza dough (there've been a few 
>>recipies floating around the newgroup lately, so any would do!). Mix up a 
>>double batch of dough. Let rise and punch down. 
>>
>>I roll out the dough into pieces about the size of a teacup saucer 
>>(8-9 inches across).Then I spread my homemade generic spaghetti/pizza/lasagne 
>>sauce on half, being extra careful to not get any sauce on the edges of the 
>>dough (won't stick when you try to seal them.). 
>>
>>Then I place diced pepperoni, saute'dmushrooms and shredded mozzarella on top 
>>of the sauce, fold the dough over, and moosh the dough all the way around to 
>>make a sealed half-circle pocket.
>>
>> Yummy recipe deleted 
>>-------------------------------------------------------------------------
> 
> Cynthia,
>
> Ok now I know what you mean. We call this a Calzone on the east coast.
>
> Your right it is good. Thanks for the info and recipe
>
> Doris

What we used to make at home and called calzone was filled with
cheeses (ricotta, mozzarella and romano and /or parmesean) and 
pepperoni.  It was never the inside out pizzas that the 
pizzarias call calzone!  Also, they could be fried (especially if
they were small) or baked.

Margot
>
>


--
--
"I think we're passing through here kind of fast,
  Did you think these tracks in the dust would last? "
                                         - David Crosby
Newsgroups: rec.food.cooking
From: roberth@microsoft.com (Robert Hess)
Subject: Re: REQUEST: Welbilt bread maker info
Date: 22 Jan 93 15:51:48 GMT
Organization: Microsoft Corp.
Distribution: usa

Regarding request for info/recipes on Welbilt bread machine:

I've got a Welbilt (aka R2D2:-) which is identical to the DAK bread
machine, and while I don't use it much, I do like it a lot.

I have found that virtually all bread machine recipes work in it, there
are numerous books available, I've used recipes from "The Electric Bread
Book", and "Bread in Half The Time". That last book is quite interesting,
in addition to having many good Bread Machine recipes, the main focus
of the book, is on how to make bread even quicker WITHOUT a bread machine.
The equiptment you need, is a Cuisinart, Microwave and conventional oven.

You mix/knead the dough in the Cuisinart (about 3 minutes), raise it in
the workbowl in the microwave (!!!) (6 minutes) punch it down, put it
into a microwaveable bread pan, raise it a second time in the microwave
(6 minutes), then bake it in the oven for about 15 minutes.

I've tried this a couple of times, and it works quite well. The speed of
the microwave raising will cause the texture and taste to not be quite
as complex as what a slow rising would produce, but it does produce bread
in a very short time, as well as giving you some of the 'hands-on' value
of true home made bread.

For 'Welbilt' specific bread recipes, I'd recommend calling up DAK (I don't
have the number handy) and telling them that you heard they have a good
bread machine, and were wondering if they have further information that
they could send you. Chances are, they will send you their 50+ page booklet
that in addition to being a rambling ad for their bread machine, also
contains about 60 different recipes for it. The recipes that come with
a 'true' Welbilt, are few, and lame. I usually use the DAK ones.

FYI: DAK also sells one of those 'Sandwich Maker' machines that is designed
specifically for the 'round' bread that their machine produces.

-Robert
Newsgroups: rec.food.cooking
Subject: Re: Coarse sugar - Turbinado Sugar
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 28 Jan 93 03:54:51 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

While we are talking about sugar again, I read in my encyclopaedia a 
few days ago that Caster (or Castor) sugar is known in the States as 
Baker's Special (remember the thread about what Caster sugar was?, we 
finally came up with superfine sugar, has anyone heard of Baker's Special?).

Newsgroups: rec.food.cooking
From: vmckay@chopin.udel.edu (Vicki not Vicky McKay)
Subject: Re: Drive-In food ( was: New thread, Diner food)
Summary: grandma's drive-in 
Organization: University of Delaware
Distribution: world 
Date: Thu, 28 Jan 1993 00:13:24 GMT

My grandmother's dream was to own a drive-in restaurant.  And she did
too...the Pink Dip Drive-In in Earlville, IL.  The reason it was called
the Pink Dip was that she served soft-serve ice cream that was pink with
the faintest hint of strawberry.  

I was never old enough to carhop when she had the place, but I did my
share of shake-making, burger-topping, and dishwashing.  

This would have to be my favorite drive in of all.  :)

Although the old A&W in Morton, IL would be a close second.  Not sure if
it's still operating, though.

Vicki (vmckay@chopin.udel.edu)
From: stanh@cc.usu.edu
Newsgroups: rec.food.cooking
Subject: Re: Help -- Chorizo!
Date: 25 Jan 93 07:53:10 MDT
Organization: Utah State University

In article <C1An9r.ApF@coral.cs.unm.edu>, sgupta@coral.cs.unm.edu (Sarang Gupta) writes:
> I recently bought some "chorizo", which, to me, looked like a packet of 
> small, dark hot dogs.  [except the ingredients are *really* strange].  I
> figured I would just zap them in the microwave for 2-3 minutes and chow
> down... BIG MISTAKE! The chorizo "exploded" a lot quicker than hot dogs do,
> and it gave off a ton of orange grease.... When I finished "cooking" it, it
> had the consistency of weak peanut butter (it became watery)-- I liked the
> taste (I ate a little bit for taste only), but the texture was too gooey..
> 
> My question is: What is the correct way to prepare chorizo? 
> 
> 
Well the  best way I know of is to remove the skin and fry it up, add
some eggs, scramble.  In any case I wouldn't nuke any meat.  If you
want it whole ... grill it, fry it, steam it ... shoot the microwave.
                       
The views stated above do not necessarily represent the views of the
             author ... or anyone else for that matter!

  *****************************************************************
       Stanley A. Hawks            Address: stanh@cc.usu.edu
     Consultant, Utah State University, Micro-Computer Services
  *****************************************************************
     FUZZY PINK NIVEN'S LAW:  Never Waste Calories.
          Potato chips, candy, whipped cream, or hot fudge
     sundae consumption may involve you, your dietician,
     your wardrobe, and other factors.  But Fuzzy Pink's Law
     implies:  Don't eat soggy potato chips, or cheap candy,
     or fake whipped cream, or an inferior hot fudge sundae.
		
              Larry Niven, NIVEN'S LAWS, N-SPACE
                                         ^^^^^^^

Newsgroups: rec.food.cooking
From: wgs@ashley.NoSubdomain.NoDomain (Bill Schutte)
Subject: Re: clotted cream
Organization: Bellcore, Livingston, NJ
Date: Tue, 26 Jan 93 14:34:18 GMT

In article <1993Jan26.000000.2657@eng.cam.ac.uk>, 90sra@eng.cam.ac.uk (S.R. Atkins) writes:
|> aad@siemens.com (Anthony A. Datri) writes:
|> 
|> >On a flight into London we got "clotted cream" to spread on muffins, and the
|> >stuff was *fantastic*.  Any recs on US sources or recipes?
|> >-- 

Sorry, but you cannot make *true* clotted cream here in the US.
Our dairy products are just not the same as they are in the UK.
Do you just love it on a scone with some strawberry jam?  Heaven.

Also, creme fraiche is not the same thing as clotted cream.
Clotted cream is sort of like a cross between butter and
whipped cream...but not quite.

-- 
Bill Schutte	 Piscataway, NJ
From: rdabrowski@galaxy.gov.bc.ca
Newsgroups: rec.food.cooking
Subject: REQUEST: Focaccia Bread
Date: 21 Jan 93 10:32:14 -0800
Organization: BC Systems Corporation

Hi Folks.

I had dinner recently in an Italian Restaurant and they served a basket of
fresh out of the oven bread. They told me that it was called Focaccia Bread.
Anybody have a recipe for this bread? It's wonderfull with brie cheese and 
a glass of red wine.

Cheers,
Anybody out there have a recipe for this? It's wonderfull -- 
________________________________________
Richard Dabrowski - Fisheries Technician
BC Environment: Victoria, B.C.  CANADA
Internet:rdabrowski@galaxy.gov.bc.ca
Organization: Stanford Linear Accelerator Center
Date: Tuesday, 26 Jan 1993 08:39:49 PST
From: <ENGEL@SLACVM.SLAC.STANFORD.EDU>
Newsgroups: rec.food.cooking
Subject: Re:KitchenAid Mixer

>References: <1993Jan21.115746.9478@ncrcae.ColumbiaSC.NCR.COM>


>> <1993Jan21.115746.9478@ncrcae.ColumbiaSC.NCR.COM>, bdewey@gro
k116.ColumbiaSC.NCR.COM (Bob Dewey) writes:
>>
>>I am looking for a mail order (read inexpensive/discount) source for aKitchen
>>Aid food mixer. I am looking for the larger size where you move the bol
>up to the beaters rather than having the head tilt.
>>
>>Someone posted a similar query a short time ago but I did not see any
>>responses.

>This may seem a bit strange, but I have yet to find a mail-order sourcefor
>KitchenAid mixers that can compete with the prices at a local departmen
>store.  The store used to be Higbees but is now Dillard's which, I thin,
>is a national chain.  I don't think the prices of KitchenAid's have bee
>changed, but I haven't paid too close attention.
>
>Just for comparison: they had a 350 Watts for $350 special a hear and ahalf
>ago, I think that was for the 350 Watt version of the KSM90.

>>--
>>Bob Dewey                       e-mail: Bob.Dewey@ColumbiaSC.NCR.COM
>>Customer Satisfaction, MSBU        fax: (803) 739-7317
>>MCPD Columbia                    phone: (803) 791-6425 or VoicePlus 63-6425
>>

>Ed

Okay I didn't respond earlier because in the latest catalog the
KitchenAid mixer no longer appears, however, I bought mine at
a mail order outfit in April 92.  It's a KSM5 for 289.95.
That's a 5 qt. model with 325 watts and the lift up bowl.
Shipping was 14.50.  That's ~47% less than paying 8% sales tax on 290
(23.20).  Anyway the place was J&R Music World in Maspeth, NY and
the number is 1-800-221-8180.  The catalog says open 24 hours a
day 7 days a week.  Since it's free you could give them a call
and ask what gives.

Drew
Newsgroups: rec.food.cooking
From: sandy@ferret.uucp (Sandy Manning)
Subject: Re: specialized cookie cutters?
Organization: SSR Manning at home
Date: Fri, 22 Jan 1993 12:17:45 GMT

In article <lee_a.726965728@psych.colorado.edu> lee_a@psych.colorado.edu (Adrienne Lee) writes:
>Hi!  Does anyone know where I could get a
>reindeer cookie cutter and/or a moose
>cookie cutter?

I don't have a mail order source but you might try writing:
Bark & Bradley
P.O. Box 2324
Short Beach, CT 06405

They carry The Purple Puma Cookie Company which has a selection of
"cookie cutter cards" that include good cookie recipies and a packet
of spice mix.

Your welcome.
Sandy
Newsgroups: rec.food.cooking