HDTenEightyP/NetNews huggingface dataset:
From: exujbl@exu.ericsson.se (Jerry Blackerby 214-907-7810)
Newsgroups: rec.food.cooking
Subject: Re: Sugar Free recipies
Date: 9 Sep 92 17:06:20 GMT
Reply-To: exujbl@exu.ericsson.se
Organization: Ericsson Network Systems, Inc.

In article 8Cv@ux1.cso.uiuc.edu, popetz@ux1.cso.uiuc.edu (Clinton C. Popetz) writes:
>bch@juliet.caltech.edu (MR. MAPLE) writes:
>>Does anyone out there have some good sugar free recipies (particularly
>>those using non-nutritive sweeteners)?
>>Please mail responses as well as posting.
>
>>Thanks,
>>Bryan
>
>If those who respond to this dont mind, I would to have responses mailed to me
>at popetz@ux1.cso.uiuc.edu also.
>					Thanks,
>					Clinton Popetz

Please either post the sugar-free recipes or send them to me also.  My
wife has become an insulin-dependent diabetic during the last 3 years and
really misses sweets.  

We are still experimenting and trying to find good sugar-free recipes she
will like.

Thanks,

Jerry

==========================================================================
|| Jerry Blackerby 214-907-7810 (w) ||    Practice random kindness and  ||
|| exujbl@exu.ericsson.se           ||    senseless acts of beauty.     ||
==========================================================================
Newsgroups: rec.food.cooking
From: blythedr@infonode.ingr.com (Dennis Blythe)
Subject: Re: Bugs!
Organization: Intergraph Corporation, Huntsville, AL.
Date: Sat, 12 Sep 1992 21:42:32 GMT

In article <BuHAzG.1C4@news.cso.uiuc.edu> jbeason@s.psych.uiuc.edu (Joseph E. Beason) writes:
>I had a rather unsettling experience when I realized that a bag of white
>rice and containers of white and wheat flour had been infested by small
>black-speckled insects and their worms.  Shudder.  I've dumped the
>contents of the various containers and have scrubbed the containers
>thoroughly.  The cake flour looked okay, and I've stuck in the fridge for
>now.
>
>What are these things?  What other substances in my cupboards might they
>be going after?  The sugars and brown rice look ok so far.
>
>I've been storing foodstuffs the same way for years, and never had this happen.
>Blecch.
>
>


 Sound like Wheat weivels ( and insect that loveds to feast on staples.)

You need to store all your dry goods in an airtight container or in

the fridge. Funny thing is , is that they are probally already in there

when you get in at the store. If you keep you dry goods in the fridge

it would keep them from multiplying.

                                   Pam

Newsgroups: rec.food.cooking
From: sborders@nyx.cs.du.edu (Scott Borders)
Subject: Re: Aluminum & Alzheimer's
Organization: University of Denver, Dept. of Math & Comp. Sci.
Date: Mon, 7 Sep 92 02:38:43 GMT

cj1l+@andrew.cmu.edu (Corwin John Joy) writes:

>Here's a question I have for this group.  I have a friend who is
>completely paranoid of (and refuses to cook in) any pan that has
>aluminum in it.  He claims that high levels of aluminum have been linked
>to Alzheimer's disease.  Since I have several aluminum pans this mildly
>disturbs me.  Has anyone else heard anything about this phenomenon, or
>is my friend just confused? 

>Just wondering,
>Corwin 

>(cj1l@cmu.edu)
Corwin,

This issue (aluminum causes Alzheimer's) was a topic of discussion in
the Homebrewer's Digest a couple of months ago.  I remember one
guy that posted to the digest was a researcher at a medical school.
He said that the brain cells of Alzheimer's victims *do* contain
increased levels of aluminum; however, he then went on to say that they
believe this to be a result of the disease, not a cause.

Since the jury is still out on Alzheimer's, I guess anything is possible.
 
                                   Scott
From: sl0n5@cc.usu.edu
Newsgroups: rec.food.cooking
Subject: Re: Fried Green Tomatoes
Date: 9 Sep 92 14:02:45 MDT
Organization: Utah State University

The way I have always made fried green tomatoes is:

several firm green tomatoes (without ANY red in them)

BATTER:
make a batter of egg and flour with some salt and paprika

Slice tomatoes 3/8" thick or so and cover with batter.
Fry in hot oil until browned on both sides.  Place on paper
towels to remove excess oil.  Serve immediately.
Newsgroups: rec.food.cooking
From: mjk@sei.cmu.edu (Mary Jane Kelly)
Subject: Thanks for the tips!
Keywords: bread dough, mayo, artichokes
Organization: Software Engineering Institute
Date: Tue, 8 Sep 1992 20:17:12 GMT

Hey everyone, 

Thanks for all of the advice on refridgerating bread dough, homemeade 
mayonaisse (sp?) and cooking and serving artichokes.  I wound up making the
bread that day instead of refriderating, but now I know how to do it.  
Better oil and add some spices to the mayo is the consensus.  And I steamed
5 artichokes for friends for dinner last Thursday.  It went over very well.
See related lasagne article for details.

Thanks again for the friendly advice!

M.J. Kelly
scarletbegonias@cmu.edu
				
strangers stopping strangers   
just to shake their hand


Newsgroups: rec.food.cooking
From: perkins@tc3.fi.ameslab.gov (Leslie S. Perkins)
Subject: Danish recipes
Reply-To: perkins@tc3.fi.ameslab.gov (Leslie S. Perkins)
Organization: Iowa State University
Date: Sun, 13 Sep 1992 14:53:50 GMT

I would like to request references to books where I may find some basic
Danish recipes.  I have checked our local library for books on the subject
but have had no luck.  (You see Stephanie, some of us pay attention around
here)  

Thanks for any help!
Leslie

-- 
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Leslie S. Perkins       Iowa State University - Department of Chemistry
402 Wilhelm Hall        Ames Laboratory - DOE
ISU                     perkins@iastate.edu
Ames,IA 50011           (515)294-9925
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: kati@glnserv.UUCP (Lady Dragon)
Newsgroups: rec.food.cooking
Subject: Re: Marble halvah
Date: Thu, 10 Sep 92 20:34:05 CDT
Organization: Vermi-net, Houston, Tx. 77098

shla@spf.trw.com (Sheila Wallace) writes:

> In article <feigin.716058806@err> feigin@iis.ethz.ch (Adam W. Feigin) writes:
> >campillo@gdwest.gd.com (Bill Campillo) writes:
> >
> >>I was poking through the cheeses, picked up some brie, and
> >>this stuff too: Marble Halvah.
> >
> >Only the Shadow Knows what it was doing in the Cheese section, other
> >than keeping cool !
> >
> Gee, the only place I've ever encountered halvah here in the U.S. is in
> the cheese section or in a deli case.  Is it usually kept with desserts
> everywhere else in the world?
>
> Sheila

This has probably been asked before, but what is Halvah?

* * email address: nuchat!xcluud!glnserv!kati * Houston, Texas, USA, Earth * *




Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Squaw Bread Recipe
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Tue, 15 Sep 1992 06:54:33 GMT

Someone was looking for a recipe for squaw bread a while back and
I don't recall them ever getting a recipe.  I was checking through
a FAQ basic bread file I downloaded from somewhere, and lo and 
behold, here it is!  The file is from David C. Adams e-mail address
is dadams@cray.com   .
The recipe is attributed to DAK bread machine advertising pamphlet.

=======================================================
  ** Squaw Bread **
=======================================================

1 pkg. yeast
1 Tbsp. brown sugar
2 cups bread flour
1 cup rye flour
1/4 cup nonfat dry milk
1 1/2 tsp. salt

Wet ingredients:

1 1/4 cups warm water
2 3/4 Tbsp. oil
2 Tbsp. honey
2 Tbsp. rasins
2 Tbsp. brown sugar

To make in a bread machine:    Combine wet ingredients in a bowl.
Stir.  Put dry ingredients in macnine in order.  Put in wet ingred-
ient mix.  Select "white bread" setting.  Press start.

To make by hand:    Mix ingredients.  Knead.  Let rise.  Punch down.
Knead.  Put in two medium loaf pans (about 8x4x2) bake at 350 degrees
for 40 minutes or until done.

I've never tried it!!  It comes from a sourdough mailing list.
Good luck with it!  :)
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Newsgroups: rec.food.cooking
Subject: Re: stuffed marrow?
Date: 9 Sep 92 17:06:44 GMT
Organization: Wayne State University, C&IT

In article <1992Sep9.131441.12501@eng.cam.ac.uk>
pjh@eng.cam.ac.uk (Philippa Hogben) writes:
 
>
>In article 12740223@hpmwetg3.sr.hp.com, dondd@hpmwtd.sr.hp.com (Don Dillon) writes:
>>What exactly is marrow.  In the US this the stuff inside bones that
>>produces white blood cell, and definitely has no seeds.  ;)
>>
>
>It is a vegetable sort of like a large courgette. My dictionary says:
                                        *********
 
Let me preempt the next question: A courgette is a zucchini, and not a sports
car....
                   --mike
From: girl@slavery.EBay.Sun.COM (Mary Smith)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Sun Dried Tomatoes
Date: 15 Sep 92 14:58:12 GMT
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: slavery.ebay.sun.com

In article <1992Sep9.203743.8339@ready.eng.ready.com> mikea@ready.eng.ready.com (Michael Abidi) writes:
>
>Does anyone have a recipe for sun dried tomatoes? 
>
>I would greatly appreciate it!


I cooked this on Sunday and it was great!
This recipe is copied without permission
fron the "Sunset Seafood Cookbook"

	PASTA WITH SHRIMP IN TOMATO CREAM

	1/3 cup dried tomatoes packed in oil
	1 clove garlic (I used 2)
	1 pound medium shrimp shelled and deveined
	1/4 cup sliced green onions (including tops)
	1 1/2 Tablespoons chopped fresh basil or
	1 teaspoon dry
	1/4 teaspoon white pepper ( I used black)
	1 cup regular strength chicken broth
	3/4 cups vermouth
	1 cup whipping cream
	10 ounces dry linguine ( I used fresh)
	(I used basil/parmesan flavored linguine)
	basil sprigs and parmesan optional


Drain tomatoes, reserving 2 tablespoons of the
olive oil. Sliver tomatoes and set aside. Heat oil from
tomatoes in a wide frying pan over medium high heat.
Add garlic and shrimp. Cook, stirring often, until shrimp
are opaque throughout (about 5 minutes) Lift out and set aside.

Add tomatoes, onions, basil, pepper, broth, vermouth, and cream to 
pan. Bring to boil over high heat; stirring occasionally, until reduced
to about 1 1/2 cups (about 10 minutes) Return shrimp to pan and
stir until just heated through.

Meanwhile, in a 4-5 qt pan cook linguine in 3 qts of water until
just tender to bite. Drain pasta well, then divide among 4 dinner plates
and top with sauce. Garnish with basil sprigs if desired. Offer cheese
to add taste.
Makes 4 servings (the 2 of us ate it all!)

per serving: 631 calories, 30 g protien, 65 g carbos, 28 g
total fat, 206 mg cholesterol, 840 mg sodium 


Enjoy! 
--
------------------------------------------------------------------
People who live in glass houses shouldn't cavort nude on top of the
piano doing gorilla impersonations.
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Ice Cream Sandwich Cookie Recipe Needed
Organization: Taronga Park BBS
Date: Sun, 6 Sep 1992 19:09:47 GMT

In article <12740221@hpmwmat.sr.hp.com>, jeant@hpmwtd.sr.hp.com (Jean Tillinghast) writes:
> I would love to have the recipe,too, as I missed the original posting...



2 cups all purpose flour
1/4 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick (4 ounces) plus 3 tablespoons unsalted butter, at room temp
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 to 2 1/2 pints vanilla or coffee ice cream

Preheat oven to 350F.  Line a 10 1/2 by 15 1/2 inch jellyroll pan with
parchment paper or aluminum foil with the dull side up, pressing it along
the edge and leaving an overhang on all sides.  Butter the paper.  Sift
together the flour, cocoa, baking powder and salt.

In an electric mixer, beat the butter at moderately high speed until light
and creamy.  Scrape down the sides of the bowl.  With the mixer on,
gradually add the sugar; scrape down the sides of the bowl. Add the egg
and vanilla and beat until well blended.  Reduce the speed to very low 
and add the flour mixture.  Mix until just barely blended; do not overmix.
Turn off the machine and finish mixing by hand with a large rubber spatula
(the dough should ahve the consistency of modeling clay; if too dry, add
a few drops of cold water).

Transfer the dough to the prepared pan.  Unsing your fingers, press the 
dough over the bottom of the pan to an even thickness.  With a toothpick,
make holes in the dough at 1/2 in intervals.

Bake until the cookie is set and the surface looks slightly dry, 8 to 9
minutes.  Do not overbake, or it will be brittle.  Transfer the pan to
a wire rack.  Cut the cookie in half crosswise while it is still hot,
then let cool completely.

Place the ice cream in the refrigerator to soften until spreadable, about
10 minutes.  Holding the edges of the parchment paper, lift off the cookie
and place it on a work surface.  Place a clean sheet of foil in the baking
pan.  With two spatulas, carefully transfer one of the cookie halves to
the foil.  Gently spread the ice cream over this half of the cookie in an
even layer 3/4 inch thick, leaving a narrow border on all sides.  With
two spatulas, carefully set the second cookie on top and press very gently 
into place.  Smooth the sides.  Cover the sandwich wtih plastic wrap and 
freeze until the ice cream is hard, about 2 hours.

Remove the sandwich from the freezer and let stand for about 5 minutes to
make it easier to cut.  Dip a large chef's knife in hot water, wipe dry
and cut the sandwich into 6 even rectangles.  If you are not serving them
immediately, wrap each sandwich individually in plastic wrap and store in
the freezer for up to a week.
-- 
Stephanie da Silva                                    arielle@taronga.com
  "Isn't it romantic?  When roosters fall in love... they lose
                                     all reason...." -- Peepers the Mouse
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Oatcakes
Date: 10 Sep 92 21:05:07 GMT
Organization: Home for the Terminally Infirm

In article <LOL.92Sep9195933@lol-ss2.cisco.com> lol@cisco.com writes:
>
>I'm trying to find a recipe for oatcakes. These are about an inch
>thick, and two inches round, visibly containing oats and usually bits
>of dried fruit. I know there's oats, wheat flour, sugar and some kind
>of shortening in them, since I've read an ingredients label, but I'm
>unsure about proportions. 
>
>I have looked in a number of cookery books. There are plenty of
>recipes for oatmeal cookies, but nothing that reliably promises
>oatcakes. Does anyone have a recipe for these?

From the ever reliable Mrs Beeton:

Oatcakes (makes approximately 16)

50g bacon fat or dripping
100 g medium oatmeal
1 x 2.5 ml spoon salt
1/2 x 2.5 ml spoon bicarbonate of soda
boiling water
fine oatmeal for rolling out
fat for greasing

Melt the fat and stir in the dry ingredients.  Add enough boiling water
to make a stiff paste.  Knead well.  On a surface dusted with fine
oatmeal, roll out into a round 5mm thick and cut into wedge-shaped
pieces.  Place on a greased baking sheet and bake in a warm oven, 160 C,
Gas 3, for 20-30 minutes.


No sugar or fruit here, but I suppose you could add either or both if
you wish.
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
From: rosen@fraser.sfu.ca (Wilf Rosenbaum)
Newsgroups: rec.food.cooking
Subject: Bannock Recipe?
Date: 11 Sep 92 03:41:10 GMT
Article-I.D.: sfu.rosen.716182870
Organization: Simon Fraser University, Burnaby, B.C., Canada

I have a goofy feeling that this was just recently discussed, but today
a pal of mine asked me if I had a recipe for bannock bread. Well I don't,
but you might. Any offers?

Thanks for reading this far.

Wilf Rosenbaum
rosen@cs.sfu.ca
Newsgroups: rec.food.cooking
Subject: Lemon Balm uses  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 6 Sep 92 15:31:46 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

nvecchi@cscs.ch (Nicole Vecchi) writes:   
>Does someone have a recipe using lemon balm?  
  
    Lemon Balm Liqueur  
  
1 handful of finely chopped balm leaves  
1/2 litre brandy  
1 cup sugar  
1 cup water  
Infuse balm in brandy for 24 hours, standing bottle in a warm place.  
Strain out balm & add a syrup made by boiling sugar in water for 10 mins  
& allowing to cool. Filter mixture into bottles & seal.  
  
    Lemon Balm Wine  
  
A big bunch of balm  
4 litres boiling water  
1.5 kg sugar  
wine yeast  
Pour boiling water over balm in a plastic bucket & crush leaves well.  
Stir in sugar so that it dissolves. Cover & allow to cool strain out  
balm & add wine yeast. Pour into a bottle(s) fitted with an airlock &  
allow to ferment until very few bubbles rise to the surface. Siphon into  
clean bottles, cap & stand 6 months before drinking.  
  
    Apple Balm Crumble Cakes  
  
6-8 cooking apples                 pinch sea salt  
75g butter                         2Tbs chopped lemon balm  
extra sprig of balm                3Tbs raw sugar  
water, sugar                       250g short crust pastry  
1/2 cup each wholemeal & plain flour  
Cook finely sliced apples with the sprig of balm & a little water until  
soft. Remove balm & sweeten with sugar to taste. Roll out pastry, line  
30 small tart tins & fill with stewed apple. Sift flours & salt, rub in  
butter until mixture is like breadcrumbs. Add balm & sugar & sprinkle  
over apple. Cook at 180C for 20 mins. Serve hot or cold with cream,  
ice-cream or yoghurt.  
   
 <--------------------------------------------->  
 < Kia Ora from Aotearoa. Pandora@kcbbs.gen.nz >  
 < Please DO NOT QUOTE more than 2 lines to me >  
 <--------------------------------------------->
Newsgroups: rec.food.cooking
Subject: Recipe:  Greek Cheese Pancakes (Saganaki)
From: warren@bbs.mdcbbs.com
Date: 9 Sep 92 07:18:41 GMT
Organization: KAMAN INSTRUMENTATION
Nntp-Posting-User: tsukroff

Greek Cheese Pancakes (Saganaki)

1/2 lb. feta cheese, crumbled
1/2 lb. kasseri cheese, grated
1/4 lb. kefalotyri cheese, grated
6 T. or more of all purpose flour
2 eggs
fresh ground pepper

1/2 c. unsalted butter
flour
3 T. dry red wine, preferably Greek

Blend cheeses, 6 T. flour, eggs and pepper in lg. bowl,
adding more flour if sticky.  Divide in sixths.  Pat
into 1/2 inch-thick pancakes.
Melt butter in heavy lg. skillet over med-high heat.
Dredge pancakes in flour.  Add to skillet, cook till
cheese has softened and outside is crisp and golden
brown, adjusting heat to prevent burning, about 5 min.
per side.  Sprinkle with wine; shake skillet till 
liquid has evaporated.
Xref: sparky rec.food.cooking:16310 pgh.food:80
From: girl@slavery.EBay.Sun.COM (Mary Smith)
Newsgroups: rec.food.cooking,pgh.food
Subject: Scallops and Red Peppers/Linguine
Date: 15 Sep 1992 19:56:47 GMT
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: slavery.ebay.sun.com


Reprinted withou permission from "Sunset Seafood"


I've made this twice and loved it both times!


	SCALLOPS AND RED PEPPER WITH LINGUINE


	1 LEMON
	12 OZ DRY LINGUINE (I USED FRESH)
	1 POUND SCALLOPS, RINSED AND DRAINED
	1/4 CUP BUTTER
	1/4 CUP OLIVE OIL
	3 LARGE RED BELL PEPPERS, SEEDED AND CUT INTO THIS SLIVERS
	2 CLOVES GARLIC, MINCED OR PRESSED
	1/4 -1/2 TEASPOON CRUSHED RED PEPPER
	1/4 CUP REGULAR STRENGTH CHICKEN BROTH
	1/4 CUP FINELY CHOPPED PARSLEY
	SALT AND PEPPER


Using a zester, cut peel from lemon in fine shred. Set aside
Squeeze juice from lemon - you need 1/4 cup. Set aside.

In a 5 to 6 quart pan cook linguine in 4 qts of boiling water
until tender to bite. Drain well and set aside.

Meanwhile, slice scallops 1/4 inch thick and set aside.
(I don't do this, since I buy the smaller ones)
Melt butter in oil in a wide frying pan over med-high heat.
Add bell peppers, garlic, and crushed red pepper, then cook, stirring
, for 1 minute. Lift out bell peppers with slotted spoon and keep warm.
Add broth and lemon juice to pan and bring to boil. Add scallops, cover and cook untill
scallops are opaque throughout(2-3 minutes) Remove from heat and lift out scallops
and add to bell peppers.

Add cooked pasta to pan mixing lightly with 2 forks untill pasta is hot.
Transfer pasta a sauce to a warm serving dish, then top with parsley, scallops
and peppers mixture and lemon peel. Mix lightly and season with salt and pepper.


MKS
--
------------------------------------------------------------------
People who live in glass houses shouldn't cavort nude on top of the
piano doing gorilla impersonations.

Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Do I need a smoker?
Organization: Gallaudet University
Date: Sun, 6 Sep 1992 03:42:01 GMT

Hi,
	Do I need a smoker?  Let me ask you a few questions here...

A. What is really worth smoking? Just  meat or does one ever smoke 
vegetables?

B. Is smoked meat really bad for you? even if you peel of the skin of say 
chicken?

C. Is it easy... start the fire, put on the meat, close the door and come 
back later or does it take close attention?

D. Is it easy and if you're not an expert you won't be able to eat most of 
your food or is it so simple a child could do it?

skip
rlwilliams@gallua.bitnet
From: pjh@eng.cam.ac.uk (Philippa Hogben)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Trimasu(sp?)
Date: 9 Sep 92 12:55:33 GMT
Reply-To: pjh@eng.cam.ac.uk
Organization: Sun Microsystems, Inc.

In article 18ik3bINN9hr@usenet.INS.CWRU.Edu, ak399@cleveland.Freenet.Edu (Carole A. Resnick) writes:
>
>-Begin Recipe Export- QuikBook version 0.96 Beta A
> 
>Title: Tiramisu 1
>Keywords: Pudding
> 
> 24 ladyfingers, split lengthwise
     ^^^^^^^^^^^^

Um. What are lady fingers?

[rest of recipe deleted]


Philippa

---
Philippa Hogben   pjh@eng.cam.ac.uk  (Reverse if mailing from Janet)
Any mistakes are mine, all mnie.

I am not a .sig virus. I am a free bug. 
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Re: REQUEST: Pumpkin Pie from SCRATCH!
Organization: Intergraph Corporation, Huntsville, AL.
Date: Mon, 14 Sep 1992 12:52:07 GMT

wismith@amelia.nas.nasa.gov (William R. Smith) writes:

**Many, many years ago I made pumpkin pie from scratched.  Boiled the
**pumpkin, scraped the the insides, chopped it up.  The whole 9 yards.

**And the pie was great.  Tasted just like canned.

Ditto.  I found a collection of pumpkin recipes in an old Gourmet
magazine and followed their instructions for making puree.  First,
I cut the top off and scooped out the stringy insides and seeds.
Then, I brushed the inside shell with melted butter and baked the *whole
thing* at 350 degrees for 1.5 hours.  When it was done, I scooped out
the soft meat and placed it in a collander that I had lined with
coffee filters.  Then, I placed it in the fridge to let it drain
overnight.  *The next day* I made a lovely pie, using the recipe
that's in the "Silver Palate" cookbook.  (Its got half and half *and*
heavy cream in it -- very decadent.)  I also made pumpkin muffins.

And it tasted just like canned. 

But it was fun anyway. :-)

BTW, the pumpkin I used was a "carving" type, grown by accident in
my yard.  Just for fun, I'd like to try the same stuff using a
"cooking" type pumpkin.  
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com

Newsgroups: rec.food.cooking
From: u8705114@cs.uow.edu.au (Anthony Thomas Cusack)
Subject: Re: Aluminum & Alzheimer's
Organization: Dept of Computer Science, Wollongong University, Australia
Date: Wed, 9 Sep 1992 12:35:20 GMT

Many water filtration plants use ALUM as a settling medium to remove the 
fine suspended sediment - we all want crystal clear water - but don't 
want to know how it comes to us.

Aluminum - quickly oxidises to a hard nearly impervious layer - as
evidenced by a fresh scratch on a can, saucepan etc... it is bright 
and shiny initially then in a short time goes dull grey the same colour
as the rest of the metal.

A food chemist at the CSIRO (The formost Government labs in Austraila)
told me that the single most source of aluminium in your diet was from 
water.

Besides what are you doing in rec.food.cooking and using aluminium pans
aren't copper, cast iron etc.. all the rage.

ANTHONY CUSACK
u8705114@cs.uow.edu.au

Newsgroups: rec.food.cooking