HDTenEightyP/NetNews huggingface dataset:
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Newsgroups: rec.food.cooking
Subject: Re: cheesecake - help!
Date: 11 Nov 1992 23:48:47 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: slc10.ins.cwru.edu


-Begin Recipe Export- QuikBook version 0.96 Beta A
 
Title: Baily's Irish Cream Cheesecake
Keywords: Nobake Cheesecake
 
     ----
     2    envelopes      KNOX GELATIN
     3/4        cup      COLD WATER
     5                   EGGS, separated
     1-1/2     cups      SUGAR, divided
     24         ozs      CREAM CHEESE, softened
     3          TBS      COCOA POWDER
     1/3        cup      BAILEY'S IRISH CREAM
     1         pint      WHIPPING CREAM, whipped
     ------------------------------------------------------------
     Mix together the graham cracker crumbs, sugar and butter;
     press into bottom of springform pan.
 
     Soften gelatin in water over low heat.
 
     Mix egg yolks with 1 cup sugar. Add to gelatin. Cook,
     stirring constantly over medium heat for 3 minutes.
 
     Beat cheese until light and fluffy. Add cocoa and Bailey's,
     beat again. Add gelatin mixture and mix well.
 
     Beat egg whites with 1/2 cup sugar until stiff. Fold
     together, the egg whites and whipped cream, add to the
     cheese mixture. Add these carefully, do not overmix or egg
     whites will deflate.
 
     Pour into pan and refrigerate overnight. If you do not want
     to serve it "frozen on a stick", top with shaved chocolate.
 
     If you want the frozen version you can put it in the freezer
     immediately and freeze at least overnight.
 
     Cut into 18 slices and insert popsicle stick in each. Follow
     previous bulletin for dipping directions. When you make this
     one though only dip a few slices at a time or they will thaw
     out before you can dip them all. Just like a chocolate Dove
     Bar...only better. (Probably more fattening too!)
 
-End Recipe Export-
-- 
An elephant is a mouse built to government specifications.
Newsgroups: rec.food.cooking
From: ned@ned.b17c.ingr.com (nina)
Subject: Pineapple Upside Down Cake
Reply-To: ned@ned.b17c.ingr.com
Organization: Intergraph Corporation
Date: Fri, 13 Nov 1992 22:12:36 GMT

My husband loves pineapple upside down cake and I cannot find any
recipes for it in any of my cookbooks at home.  

Could someone kindly e-mail me?

Thanks in advance,


   Nina E. Donath         n     "...Be a Columbus to whole new continents and
 Intergraph Corporation   e      worlds within you, opening new channels, not 
 ned@ned.b17c.ingr.com    d      of trade, but of thought".
                                      - from "Walden", by Henry David Thoreau
From: kathy@ics.uci.edu
Subject: Cookie Recipe Request
Newsgroups: rec.food.cooking
Date: 10 Nov 92 19:01:55 GMT

I'm looking for a good sugar cookie recipe that can be
rolled out and can use the cookie cutters.  I have a
couple recipes but they are too soft.  I'm looking for
a really hard cookie that can easily be decorated with
the colored frostings....(the traditional christmas cookies).

Thanks in advance.  This is my first posting!

Email all recipes to kathy@ics.uci.edu

thanks!!!!
Newsgroups: rec.food.cooking
From: PLANCHAJ@ctrvax.vanderbilt.edu (Tony Planchart)
Subject: Re: Quesadilla Pronunciation
Organization: Vanderbilt University 
Date: Tue, 10 Nov 1992 16:49:01 GMT
X-News-Reader: VMS NEWS 1.21

In <1992Nov9.215636.17297@hubcap.clemson.edu> chrisb@hubcap.clemson.edu writes:

> I have been lamblasted for the "cute anecdote" I posted about the
> kwee-sa-dill-a I ordered from the stern waitress enough !!!
> I KNOW you pronounce it kay-sa-dee-ya.  I mispronounced it on
> purpose to get a reaction from the waitress.  She was not amused,
> and corrected me without a second thought.  I was expecting a little
> smile :) from her, but got a cold correction :| 

Actually, quesadilla should be pronounced ke-sadilla and in kerosene... not
kay-sadilla as in cayman :-)

Tony
Newsgroups: rec.food.cooking
From: melissa@spanky.Jpl.Nasa.Gov (Melissa Probst)
Subject: Re: Quesadilla Pronunciation
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Wed, 11 Nov 1992 18:35:56 GMT

In article <1992Nov9.215636.17297@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>That's what I thought was funny.   Have you never ordered fa-jee-tas
>for fajitas (I KNOW it's fa-hee-ta,before someone hits me again.  :)
>Or spagg-hetti?  Or pissa (pizza) ? Or..  Or... ???    
>Like I said before...  I guess you had to be there.

This reminds me of the time when a bunch of us from work went to lunch.
One of the engineers told the waitress, "I'll have the quicky (quiche)."



--------------------------------------------------------------------------
Melissa Probst
System Administrator
Jet Propulsion Laboratory
4800 Oak Grove 301-250D
Pasadena, CA 91109

email: melissa@spanky.jpl.nasa.gov
From: pstruwe@unlinfo.unl.edu (peggy struwe)
Newsgroups: rec.food.cooking
Subject: christmas packages
Date: 12 Nov 1992 16:27:14 -0600
Organization: UTexas Mail-to-News Gateway
NNTP-Posting-Host: cs.utexas.edu

This is not a recipe for christmas baking, but maybe some wrapping.

Last year, I got some newspapers from a friend that gets a chinese 
newspaper every day and wrapped my adult kids presents in them.  They 
really liked them.  My daughter asked if I had any left and took them 
to wrap gifts for friends.  She really liked it.
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Newsgroups: rec.food.cooking
Subject: Re: Online databases/archives for recipes/cooking
Date: 7 Nov 1992 21:27:45 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: slc10.ins.cwru.edu


I know that Genie and Prodigy have cooking related BB.  Compuserve also
has one but I have never used it as Comupusevre is $18.00 an hour.  There
are several cooking conferemces, The National Cooking Echo which is the Fidonet
Echo.  There are also Cooking conferences through the GT network and the Rime
network.  They are all available through local BB's.  If you let me know what
city you are in I will try to find a Fidnet BB's near you.  
-- 
An elephant is a mouse built to government specifications.
Newsgroups: rec.food.cooking
From: guy@slustl.slu.edu (Guy Smith)
Subject: Re: stilton cheese
Organization: Saint Louis University  Saint Louis, MO
Date: Thu, 12 Nov 1992 21:44:35 GMT

>In article <1992Nov7.205402.15648@hawkmoon.mn.org> det@hawkmoon.mn.org (Derek Terveer) writes:
>>When buying stilton cheese, what should one look for?
>>
A good bottle of port to accompany it. My mouth is watering already.
From: mwoo@pyrnova.mis.pyramid.com (Margaret Woo)
Newsgroups: rec.food.cooking
Subject: Re: Holiday gifts from the kitchen
Date: 9 Nov 92 20:46:29 GMT
Reply-To: mwoo@pyrnova.pyramid.com (Margaret Woo)
Organization: Pyramid Technology Corp., Mountain View, CA

In article <1992Nov6.225852.14780@netcom.com> marcia@netcom.com (Marcia) writes:
>In article <1992Nov6.171127.8807@ads.com> charleen@ADS.COM (Charleen Bunjiovianna) writes:
>>What will you be giving this year:  jams, jellies, cookies,
>>cakes, breads, flavored vinegars...?  Care to share a recipe
>>or two with us?
>
>It's funny, I was just finishing up my second (and final) batch of applesauce
>that I canned for Christmas gifts last night. Yes, I know it's easy to make, 
>but I have a LOT of non-cook friends, and they love the fresh taste of 
>homemade (and the lower sugar).
>
>I've also made a batch of apple-cranberry jelly (used the recipe with Certo
>pectin and substituted one cup of cranberry puree for 1 cup of apple juice),
>and apple-plum syrup (jelly which failed, but it is such a pretty color and
>tastes so good that I'm just going to pass it off as is :-).
>
>The problem is that most of the things I like to cook are either too messy
>to be given as gifts, or have to be made fairly close to the giving time,
>when I am not going to have any time at all.
>-- 
>------------------------------------------------------------------------------
>Marcia Bednarcyk                                  ADDRESSES: marcia@netcom.com
>"Sweaty Snugglebunnies."                                     mlb@cisco.com

I have a book at home (Gifts of Food) that has a great idea--make 
flavored vinegars.  Basically, you infuse the vinegar with herbs or fruit,
decant into a nice bottle with some of the flavorings, and wrap nicely.  It
keeps very well and actually improves with age.

Margaret
Newsgroups: rec.food.cooking
From: wkm1@nestor.uucp (24102-messer)
Subject: Re: request: crockpot recipes
Organization: Bellcore, Livingston, NJ
Date: Thu, 12 Nov 92 13:11:50 GMT
Summary: me, too



i keep getting crockpots, either as gifts, or other insidious ways.
all of my friends have them (since i've usually given all the ones i get
away!), and now i'm stuck with one....

PLEASE!!

i need recipies for this thing, or i'm seriously thinking of turning it
into a planter.  it's been in the trunk of my car for about 3 months!

thanks in advance...

wendy messer

Newsgroups: rec.food.cooking
From: pmmuggli@midway.ecn.uoknor.edu  (pauline muggli)
Subject: Re: Need 454 Muffin list again, please!
Originator: mdtll@uokmax.ecn.uoknor.edu
Date: Wed, 11 Nov 1992 18:36:53 GMT
Organization: Engineering Computer Network, Univ. of Oklahoma, Norman, OK, USA

  Pandora@kcbbs.gen.nz (Dawn Scotting) writes:
>>From: jc2d@fermi.clas.Virginia.EDU (Jyh-Ching Chang)

>>>Could someone repost or e-mail me the 454 Muffins list?  I read
>>it, and it 
 
>I will be reposting the amended list in a few days time. Keep your eyes
>peeled.
 
i think there's been some confusion... dawn hasn't posted 454
*recipes*, she's posted a *list* of the muffin recipes she has.

anyway, i thought i'd take the time to publicly thank dawn for
all the recipes she has posted.

pauline

ps.  don't e-mail dawn as it costs her money to recieve the
e-mail!  post instead...  :-)
From: lforte@guvax.acc.georgetown.edu
Newsgroups: rec.food.cooking
Subject: REQUEST: Brownies with Cocoa powder
Date: 6 Nov 92 08:55:20 -0500
Distribution: world
Organization: Georgetown University

Hello there!

I am currently spending a year abroad studying in Germany, and I am 
having many problems cooking many of my favorite recipes, because I 
cannot find many basic ingredients that i am so used to at home.  I 
was wondering if anyone has a basic brownie recipes that uses COCO 
powder and not bars of Chocolate.

I would appreciate all responses, and all recipes!

Sincerely,

Leslie Forte
lforte@student.uni-tuebingen.de

Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: REQUEST: Carrot and Raisin Salad
Organization: University of Colorado, Boulder
Date: Fri, 13 Nov 1992 23:25:43 GMT

In article <74578@hydra.gatech.EDU>, jgostin@mal-s1.gatech.edu (Jill Gostin) writes:
> I'm going to my husband's family's thanksgiving this year (cousins/
> aunts/uncles/the works!), and they've asked me to bring a carrot
> and raising salad... something I've never had before! Anyone have
> a good recipe for this stuff?
> 
> Thanks,
> Jill
> 
> -- 
> Jill Butterfield Gostin                EMAIL: jgostin@mal-s1.gatech.edu
> Georgia Institute of Technology, GTRI Modeling and Analysis Lab
> "Happiness is excitement that has found a settling down place..."
> -E.L. Konigsburg, _From the Mixed-up Files of Mrs. Basil E. Frankweiler_


I have a Middle-Eastern version of Carrot Raisin salad that most people seem
to love, and is a touch unusual.  I got the recipe from the local Moroccan
restaurant, Mataam Fez, several years ago.

 			MOROCCAN CARROT SALAD

1 lb carrots, grated (medium to large grater)
1 small can crushed pineapple, well drained
1 cup golden raisins
1/2 tsp ground coriander seed
1/4 C orange or rose flower water 
1/4 C orange juice

Combine all ingredients and let marinate several hours.  Serve chilled.
This is especially good when served with whole wheat bread chunks to
soak up the delicious juice.  Yum!  Incredibly easy, and good.

The special touch is the floral water, which can be found at middle-eastern
groceries in large inexpensive bottles, as opposed to the tiny expensive ones
found at gourmet stores.

Kellie Matthews-Simmon
internet::matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Cous Cous and Lentils
Organization: Intergraph Corporation, Huntsville, AL.
Distribution: rec
Date: Tue, 10 Nov 1992 14:04:24 GMT

I want to try some sort of cous cous/lentil dish.  I thought
I just cook them both in some broth with some veggies, but
I need some guidelines about how much of each thing to use,
because I've never made cous cous before.  (A recipe would be 
great, too.)

Thanks!
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com

Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Please Answer My Jelly Donut Question
Organization: NASA Dryden, Edwards, Cal.
Date: Mon, 9 Nov 1992 16:04:10 GMT

On Mon, 9 Nov 1992 14:14:49 GMT, stcmille@silver.ucs.indiana.edu (Stephen C. Miller) said:

SM> OK folks.  This has been bugging me for a while.  I mean a long while.
SM> It has been bugging me in that get-under-your-skin way that, say, a
SM> splinter would.  Please be my sterilized needle.

SM> (what other jelly donut question is there?)  How do they get the jelly
SM> in there?  

With a long, slender tip on a icing bag.  Look at it carefully, around
the circumference, and you'll see the puncture mark.

The tip is sometimes called a bismarck tip, since jelly donuts are
really bismarcks.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot
From: coomes@hpnmdla.sr.hp.com (Brenda Coomes)
Date: Wed, 11 Nov 1992 17:25:29 GMT
Subject: Re: freezing home made pasta
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.food.cooking


   I have made pasta and frozen it quite sucessfully.  I made a large
  batch of fettuccine and froze it in 2 person servings.  When you are
  cutting your pasta, use lots of flour to keep it from sticking and
  then pile it loosly in mounds on a cookie sheet covered with wax
  parper.  Freeze it until its firm and then store in a plastic bag.  I
  am not sure how long it keeps.  The longest I've kept it is 4 weeks.
  When you cook it, drop the frozen mound into boiling water with some
  oil.  Don't defrost it.

  Brenda Coomes

Newsgroups: rec.food.cooking
From: craig@kbsw1.uucp (Craig Smith 806 1080)
Subject: Aztec Thanksgiving meal
Date: 12 Nov 92 11:10:08
Distribution: rec
Organization: Kentek Information Systems

My wife and I are starting to plan an Aztec Thanksgiving meal.
We would like some help.  We have some ideas, but in order to
not limit our responses, please send ideas (with recipes).
I will assemble our selected menu (with variations/substitutions)
and post for all who are interested.

We already have decorations, costumes, and some activities lined up.

Please email.
Thanks.

craig@kentek.com
Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Re: Please Answer My Jelly Donut Question
Organization: The Original Estrogen-Crazed Lust Bunnies
Date: Mon, 9 Nov 1992 21:41:15 GMT

In article <1dmd0lINNrcr@morrow.stanford.edu> aliki@nova1.stanford.edu (Alexandra Schmidt) writes:
>
>I use a cookie press which has a nozzle attachment.  Poke the nozzle into
>the doughnut and squirt the jelly in.  Cutting a small slit in the side,
>then using a regular pastry bag, works fine as well.  It's actually so much
>fun you have to be careful not to get overenthusiastic and overfill the
>doughnut, at which point your family, eagerly watching the process, will
>begin making biological jokes. . .

Homemade jelly doughnuts?

I can't stand the hole-in-the-wall (sorry) red glop donut shop variety,
but homemade could be spectacular.

Post the recipe?  Please?

Charleen


--
"Man invented language to satisfy his deep need to complain."
                -- Lily Tomlin
Newsgroups: rec.food.cooking
From: acc4636@tamsun.tamu.edu (Anthony C.)
Subject: REQUEST: Animal Crackers
Organization: Texas A&M University, College Station
Date: Sat, 7 Nov 1992 01:26:21 GMT

I was wondering if anyone has a recipe for animal crackers.
I looked on the ingredients list of a package and they are
pretty simple.  Flour, Sugar, Baking Soda and lemon juice.
I tried a batch tonight but it wasnt quite right so I
decided to ask the net for help. :-)
From: U42054@uicvm.uic.edu (Barry Grau)
Newsgroups: rec.food.cooking
Subject: Re: Gravy Making
Date: 11 Nov 92 04:31:24 GMT
Article-I.D.: uicvm.92315.223124U42054
 <1992Nov9.121901.6911@newstand.syr.edu>
Organization: University of Illinois at Chicago

In article <1992Nov9.121901.6911@newstand.syr.edu>, jfrawley@rodan.acs.syr.edu
(Judy Frawley) says:
>
>If there are people out there who are interested in non-meat based
>gravies, I will post a few to the net.  I am vegetarian, love
>gravy, and have experimented with a few.  Since I was pretty good
>at making non-lumpy, very tasty gravy before becoming a veggie,
>I've made the transition well (IMHO).  Let me know, and I will
>type out a few recipes (things like Nutritional Yeast Gravy,
>Mushroom Gravy, etc.)
>
>Judy Frawley
>jfrawley@mailbox.syr.edu

But where are you going to find a nutritional yeast large enough to feed
10 for Thanksgiving? And once you do, how long do you have to roast it?

 barry
Newsgroups: rec.food.cooking
From: bkt@blacks.jpl.nasa.gov (Barrie Trinkle)
Subject: Re: Holiday gifts from the kitchen
Organization: Image Analysis Systems Group, JPL
Date: Mon, 9 Nov 1992 22:18:56 GMT

mgraham@zia.aoc.nrao.edu (Maggie Graham) writes:

>In my experience, cookies and cakes end up lots 
>of little crumbs before they get to their destination, and glass 
>bottles break. Anyone have some ideas on things that would be 
>easy to ship, or should I resign myself to spend the next six weeks
>with my crochet hooks?:)
>thanks 
>maggie.
>                         mgraham@zia.aoc.nrao.edu                        

Banana bread, pumpkin bread, etc. ship well if wrapped tightly in foil
and sent in a shoebox.  I've never had anyone complain that their
pumpkin bread arrived in pieces...

--
--------------------------------------------------------------------
..nothing is so fatal to maidenly delicacy of speech as the run of 
a good library.
				Robertson Davies, _Tempest Tost_
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Needed: Ranch Dressing recipe
Organization: Actrix Information Exchange
Date: Thu, 5 Nov 1992 22:07:23 GMT


I have lost the Ranch Dressing someone kindly sent me a few months
back.  Wah!!! :(

It was so nice - buttermilk and yoghurt and.....?????  I could kick
myself.  Can anyone supply me with another?  Thanks
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: hyler@ast.saic.com (Buffy Hyler)
Subject: Re: cheesecake - help!
Reply-To: hyler@ast.saic.com
Organization: SAIC
Date: Thu, 12 Nov 1992 19:43:11 GMT

Here's another version:


========================================================================
Baileys Marbled Cheesecake

Crust:

1/2 cup butter or margarine, melted
1/4 cup granulated sugar
1/4 cup cocoa powder
2   cups graham crumbs

Filling:

2   pkgs (250g each) cream cheese, softened
2/3 cup granulated sugar
3   eggs
1/2 cup Baileys Irish Cream
2   squares (2 oz) semi-sweet chocolate, melted

For crust, combine butter, sugar, and cocoa powder.  Stir in crumbs.
Press evenly over bottom and 1-inch up sides of greased 9-inch
springform pan.

Beat cream cheese until smooth.  Gradually beat in sugar.  Beat in eggs,
one at a time, at low speed of mixer.

Blend in Baileys.

Pour about 1/3 mixture into bowl and stir in melted chocolate until well
blended.  Pour half of plain mixture into prepared crust.  Drizzle with
half the chocolate mixture.  Repeat layers.

Make a marbled design by gently swirling batter with small knife.

Bake at 325 F for 50 to 55 minutes or until set.  Loosen cake from rim
of pan.

Cool on rack.  Then chill.  Garnish with fresh fruit or as desired.
Makes about 10 servings.


Source: "Baileys Special Moments Entertaining Recipes"

P.S.  I have not tried this yet....


Good luck!
---
----------------------------------------------------------------------
Buffy Hyler (hyler@ast.saic.com)
SAIC, Campus Point
San Diego, California
----------------------------------------------------------------------

Newsgroups: rec.food.cooking
From: boardman@CS.ColoState.EDU (andrew boardman)
Subject: Re: MARMITE and VEGIMITE: Secrets Revealed
Date: Fri, 13 Nov 1992 04:55:38 GMT
Organization: Colorado State University, Computer Science Department

In article <1992Nov10.030824.3708@uvm.edu> cavrak@newton.emba.uvm.edu.uvm.edu (Steve Cavrak) writes:
>
>Vegemite - 
>
>	The only nutritional claim by the label is "5 Calories
>	per serving."  The thiamine dose, however, is 25% of
>	USRDA. If I remember right, "natural flavor" really
>	means MSG. :0-)
>

From (not very good) memory, I seem to recall the commercial
for vegemite saying something about Vitamin B12. Of course,
it's probably about the same kind of dose as the marmite B1
is.

	-- skye


-- 
"I come from the land Down Under,            |
Where women glow and men thunder.            |         skye
Can't you hear, can't you hear that thunder? |aboard@statsun.stat.colostate.edu
You better run, you better take cover"       |
Newsgroups: rec.food.cooking
From: steven@maui.cs.ucla.edu (Steve Berson)
Subject: Re: Weird campfire foods
Organization: UCLA, Computer Science Department
Date: Sat, 7 Nov 92 22:13:10 GMT

davidal@comm.mot.com (UK702 David Alexander) writes:

>Chop the top off an orange (about where you'd open an egg).
>Scoop out the juicy bit (very stick if done with a penknife).
>Consume the flesh - it plays no further part in the procedings.
>Place the shell very carefully in the embers.
>Crack an egg into the shell.
>Wait until the egg is cooked.
>@mail : David Alexander          = Daytime telephone : +44 (0)276-413340 =

There are a variety of similar types of things that are good
for utensil-less cooking.  Cut an onion in half, and hollow
it out.  Chop up the inner part of the onion and mix with ground
beef and other good stuff.  Now stuff the onion/ground beef
mixture back in the outer part of the onion and cook as above.
You can hollow out potatoes and use then as an edible cooking
vessel also.  
Steve
P.S.  I suspect eggs taste better cooked in an onion than in an orange.
-- 
=========================================================================
Steven Berson           UCLA Computer Science Department   (310) 825-3189
steven@cs.ucla.edu      Los Angeles, CA 90024-1596
=========================================================================
From: huggett@sequent.com (Terri Huggett)
Newsgroups: rec.food.cooking
Subject: Re:  Comfort Food
Date: 6 Nov 92 20:48:09 GMT
Article-I.D.: sequent.1992Nov6.204809.486
Organization: Sequent Computer Systems Inc.


Just as the thread died down, found the following new book in 
the cookbook store:

Cold Spaghetti at Midnight:
Feel-good food to nurse your cold, soothe your aches, ward off disease 
-- and even ease the pain of a broken heart.
Maggie Walfron, William Morrow and Co., New York, 1992.
ISBN:  0-688-09188-1

Chock full of comforting recipes from beverages to stews to
snacks to home-remedies.  Looked interesting.

Terri Huggett
huggett@sequent.com
Newsgroups: rec.food.cooking