HDTenEightyP/NetNews huggingface dataset:
From: soph@bass.bu.edu (sophia hwang)
Newsgroups: rec.food.cooking
Subject: Re: Superstitious Foods* New Years*
Date: 14 Dec 92 02:40:49 GMT
Organization: What do you mean *I* can't do that????
In-reply-to: blythedr@infonode.ingr.com's message of 4 Dec 92 05:56:44 GMT



in texas, we always had black eyed peas. not pinto's for good luck on new
years. course, can't tell if texas is considered south, southwest, or just
plain old texas...it's like a whole other country! ;)


soph
From: oopcv@Msu.oscs.montana.edu
Newsgroups: rec.food.cooking
Subject: Re: Surimi
Date: 15 Dec 92 19:41:57 GMT
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University

In article <1gl9vmINNjop@morrow.stanford.edu>, dawn@pangea.Stanford.EDU (Dawn Burgess) writes:
>In article <28574@oasys.dt.navy.mil> smennitt@oasys.dt.navy.mil (Stuart Mennitt) writes:
>>The stuff is made mostly from pollock.  I think pollock

>just breaded and fried, and it is perfectly fine.  It is mild, so it may
>be a good fish to deflavorize and reflavor, but that doesn't mean it
>has no other uses.
>
I heard the problem with Sea Legs is that they're loaded with salt and
additives.  It's not the fish, it's what they add to it to make it look 
and taste like something else.
Newsgroups: rec.food.cooking
From: meitzler@jhunix.hcf.jhu.edu (Richard C Meitzler)
Subject: REQUEST:Baked goods for diabetics
Organization: HAC - Johns Hopkins University, Baltimore
Date: Fri, 11 Dec 1992 21:41:32 GMT

Sorry to repeat this requests - I know that this thread was discussed in
the not so distant past.  My wife is interested in baking something as
a present for a diabetic friend but has no recipes.  Perhaps someone
who saved the postings from the previous discussion could email me
directly?  Thanks.

			Rich Meitzler
			meitzler@olympus.ece.jhu.edu

-- 
Newsgroups: rec.food.cooking
From: wells@athena.cs.uga.edu (Scott Wells)
Subject: Re: File Gumbo
Organization: University of Georgia, Athens
Date: Wed, 16 Dec 1992 20:49:21 GMT


I would use file in place of the okra in a okra-based gumbo recipe. I
know that's a bit circular, and when I have more time (assuming others
don't post an answer,) I'll post my home recipe for file gumbo.





-- 
Scott Wells                        +  Get thee behind me Satan !
Internet: wells@athena.cs.uga.edu  + 
University of Georgia		   +  Looking for families: Wells, Fox (TN)
Athens, Georgia, USA               +  Coatney (TN), Wilvert (PA)
Newsgroups: rec.food.cooking
From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer)
Subject: Re: Savory Cheesecakes
Reply-To: lzsndt@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Mon, 14 Dec 1992 14:20:09 GMT

In article <168B8E167.SUSANMC@nervm.nerdc.ufl.edu>, SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh) writes:
>I've seen several interesting recipes for savory cheesecakes, meant
>to be eaten (I think) as a spread w/crackers...Should I expect them to
>act similar to a sweet cheesecake? 

Hi Susan.  I have made a pesto cheesecake with a parmesan/cracker crumb crust
garnished with sundried tomatoes in olive oil.  I served it with crackers. It
tasted great, but guests were unsure of what to do with it.  Was it sweet?  Do
you spread it or slice it?  What are those dark things on top? (It was a dimly
lit room.)  Give it a shot!

--Lynn
Newsgroups: rec.food.cooking
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: Re: Strawberry and chocolate pizza?
Originator: brad@buck
Organization: Viewlogic Systems, Inc.
Date: Tue, 15 Dec 1992 00:10:14 GMT


In article <U33MYYE@taronga.com>, arielle@taronga.com (Stephanie da Silva) writes:
|> In article <DV2MMPB@taronga.com>, peter@taronga.com (Peter da Silva) writes:
|> > In article <memo.806962@cix.compulink.co.uk> jazzie@cix.compulink.co.uk writes:
|> > >>ps: whats wrong with strawberry and chocolate pizza?
|> > 
|> > Pizza sauce.
|> 
|> Don't forget the anchovies.
|> -- 
I have had strawberry and pineapple pizza, and it was really good.
No kidding! Not for everyone, of course, but I liked it. I haven't
tried chocolate, but seriously, if you used ricotta cheese (leave 
off the mozzarella etc.) with strawberries and chocolate, I can
imagine it could be very tasty indeed.

Since anchovies came up, to be honest, I would rather have chocolate 
than anchovies on ANY pizza, even with garlic/onion/tomato sauce. 
Anchovies are not fit for consumption even by bacteria. :-)

Bon appetit,

- BK
From: lgf0@ns1.cc.lehigh.edu (LESLEIGH G. FEDERINIC)
Newsgroups: rec.food.cooking
Subject: Microwave Peanut Brittle
Date: 17 Dec 92 18:26:51 GMT
Organization: Lehigh University

Here's a recipe for Microwave Pecan Brittle that I suppose you could use
peanuts instead of the pecans (although the pecans sound pretty good!)  This
was in last night's paper.

    1/2 cup light corn syrup
    1 cup sugar
    1 1/2 cups pecan halves
    1 tsp. margarine
    1 tsp. vanilla
    1 tsp. baking soda

In a round 1 1/2 quart microwave safe dish, combine corn syrup and sugar.
Stir until blended.   Microwave on high (100 percent) power 4 minutes, watching to
make sure it doesn't brown.  Remove from oven and add nuts.

Microwave on high another 5 minutes (watching so it doesn't go beyond light
brown).  Remove from oven and add margarine (or butter) and vanilla.

Microwave another 1 to 2 minutes on high.  Remove from oven and add baking
soda.  Stir to combine.

Quickly pour onto lightly greased baking sheet and let cool.  Break into small
pieces.

-- 
LESLEIGH G. FEDERINIC
S S R C
Fritz Engineering Lab
Lehigh University
Bethlehem, PA l80l5
Newsgroups: rec.food.cooking
From: villard@venus.cc.hollandc.pe.ca (Excuse me sir...What does this core meltdown light mean)
Subject: Looking for that darn recipe for so long
News-Software: VAX/VMS VNEWS 1.41    
Organization: Holland College - Charlottetown PEI
Date: Wed, 16 Dec 1992 15:39:00 GMT

Hello fellow cooking enthusiasts,

This is my first posting to a group so bare with me.  I am looking for 
a recipe for something resembling sponge toffee.  Its that stuff you 
find in "Crunchie" bars, I had it a few years ago at a friends place, 
but could never seem to get the recipe.  If someone could send it to 
me via email, it would be greatly appreciated. Perhaps you have a 
recipe request that I can fulfill.

Kent 

email me at the following address:

villard@venus.cc.hollandc.pe.ca

Newsgroups: rec.food.cooking
From: JMESSING@novell.com (Jeff Messinger)
Subject: Figgie Pudding???
Organization: Novell, Inc.
Date: Tue, 15 Dec 1992 16:51:54 GMT

Does anyone know what Figgie <sp?>pudding is and if so is there a 
known recipe for it? Every time I hear christmas songs mentioning
this I always wandered what it was. Any response on this net
would be appreciated.
Thanks,
 Jeff
--------------------------------------------------------
Jeff Messinger
Novell, Inc.
Internet: Jmessing@novell.com
Fax: 801-342-1085
Disclaimer: The opinions expressed here are solely mine.
            Besides who else would want to claim them.
--------------------------------------------------------
Newsgroups: rec.food.cooking
From: peterson@ucunix.san.uc.edu (John M. Peterson)
Subject: Tex-Mex chili
Organization: University of Cincinnati
Date: Wed, 16 Dec 1992 21:29:16 GMT

From peterson@headcheese.daa.uc.EDU Wed Dec 16 16:21:46 1992
Received: from headcheese.daa.uc.edu by UCBEH.SAN.UC.EDU (PMDF #2697 ) id
 <01GSDXWCAXUO8WW6J8@UCBEH.SAN.UC.EDU>; Wed, 16 Dec 1992 14:34:48 EST
Received: from feta.daa.uc.edu by headcheese.daa.uc.edu (4.1/1.34) id AA18114;
 Wed, 16 Dec 92 14:34:17 EST
Received: by feta.daa.uc.edu (4.1/1.34) id AA00710; Wed, 16 Dec 92 14:39:53 EST
Date: 16 Dec 1992 14:39:53 -0500 (EST)
From: peterson@headcheese.daa.uc.EDU
To: peterson@ucunix.san.uc.edu
Message-Id: <9212161939.AA00710@feta.daa.uc.edu>
X-Envelope-To: peterson@ucunix.SAN.UC.EDU
Content-Transfer-Encoding: 7BIT
Status: R


Does anyone have some good Tex-Mex Chile recipes.  (I seem
to remember some posted a while back -- if someone collected
them please repost or email)  Many thanks,


+------------------------------------------------------------------------+
|  peterson@headcheese.daa.uc.edu      	 In real life: John M. Peterson  |
|                                                                        |
|  College of Design Architecture Art & Planning                         |
|  University of Cincinnati           45221-0016           513-556-1207  |
+------------------------------------------------------------------------+

Xref: sparky rec.food.cooking:23118 sci.med:22630
From: bd@fluent@dartmouth.EDU (Brice Dowaliby)
Newsgroups: rec.food.cooking,sci.med
Subject: Re: Aluminium and Alzheimers
Date: 15 Dec 92 13:36:37 GMT
Reply-To: bd%fluent@dartmouth.EDU
Distribution: usa
Organization: Fluent Inc., Lebanon NH

cpaulse@magnus.acs.ohio-state.edu (Chris D Paulse) writes:

>For years I've been using an aluminium expresso maker.  Last night a friend
>asked why I'm not worried about using it since there is a direct correlation
>between Alzheimers desease and the amount of aluminium in your brain.
>Should I be worried?  What about aluminium cans used for drinks, etc?

The only evidence (I know of) that there is a connection
between Alzheimer's and aluminum is that autopsies of
Alzheimer's victims showed more aluminum in brain cells than
was typical.

No-one knows at this time whether the aluminum is a cuase
of some of the symptoms, or whether it is the result of
the disease, i.e. there is some correlation but no
known cause and effect.

The guidelines I've been reading all seem to agree that it's
okay to cook in aluminum, but that you shouldn't store food
in it.  There have also been suggestions that you shouldn't cook
highly acid foods in aluminum.
-- 
   Brice Dowaliby, Fluent Inc., 10 Cavendish Court, Lebanon, NH  03766
                         bd%fluent@dartmouth.edu        
             I don't speak for them, they don't speak for me
                              DoD # 0698
From: mmm@cup.portal.com (Mark Robert Thorson)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Killer beef barley soup recipe
Date: Sat, 19 Dec 92 01:01:37 PST
Organization: The Portal System (TM)

Two caveats with regard to my previous posting:

if you use very lean beef, you will need to add a small amount of oil
to the pot for frying purposes.  Less healthy, but more delicious is
to use fatty beef such that you need no oil.  Any cut of beef will
work in this recipe, because you are mincing it and frying the hell out
of it.

The brown coating which forms on the bottom of the pot during frying
is an important source of the flavor in the soup.  This coating must
dissolve into the broth (a process that frog-eaters call "deglasse").
To encourage the coating to dissolve, it may be necessary to scrape
it with a spoon or something after you've added the water.
Newsgroups: rec.food.cooking
From: fgn@cbnewsb.cb.att.com (frank.g.neves)
Subject: Re: Worst food?
Organization: AT&T
Distribution: usa
Date: Tue, 15 Dec 1992 15:16:09 GMT

In article <BLZLAGA@taronga.com>, peter@taronga.com (Peter da Silva) writes:
> In article <L9ZLJY6@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
> >Try a tuna-twinkee souffle casserole instead.
> 
> Chocolate-coated blackened redfish.
 
With a side dish of brussel sprouts in marshmallow sauce.

Frank
-- 
*************************************************************************
 Frank G. Neves, R.Hy.                   | "Immanetize the Eschaton..."
 Discl: No wife, no horse, no moustache  |    "Credo Quia Absurdum"
*************************************************************************
Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Thu, 17 Dec 92 21:36:19 GMT

O.K., this one really did happen to a relative of mine, not to me...

My cousin and her husband managed to get away for a 10-day cruise a few
summers ago.  On the plane as they were flying home from the trip, her 
husband just happened to mention that right before they left the house,
he had thrown the main electrical breaker to "off" so they wouldn't be 
incurring any silly charges for running their clocks while they weren't
at home.

Of course he had forgotten about the refrigerator and the fully-stocked 
23-cubic-foot freezer in their garage.  My cousin said she couldn't believe
that her neighbors (it was 100 degrees with high humidity in Houston while 
they were gone) hadn't called the Health Department to try to track down 
the stench from all the spoiled meat.

Jan
From: masticol@cadenza.rutgers.edu (Steve Masticola)
Newsgroups: rec.food.cooking
Subject: Re: Sushi Thoughts: Michigan Roll?
Date: 19 Dec 92 00:21:02 GMT
Organization: Rutgers Univ., New Brunswick, N.J.


mje@pookie.pass.wayne.edu (Michael J. Edelman) writes:

  Having learned through this group that there's something called
  "Maryland Roll" and being a fan of California Roll, I have decided
  that Michigan deserves to be recognized as well, particularly as we
  have as many Japanese auto execs as any other state. Thus:

   Michigan Roll Sushi
   ---------------------

Funny you should mention that... a "Michigan Roll" is also a con-man's
trick. It's a roll of currency, with a few high-denomination bills
wrapped around a whole lot of $1 bills. It's used to convince the mark
that the artist has a lot more money than he really does. 

Beyond that, I forget how the con works. I know it's not related to
cooking, but does anyone remember?

- Steve "New Jersey Chubby" masticol@cs.rutgers.edu.
Newsgroups: rec.food.cooking
From: ac374@yfn.ysu.edu (Stanley Kaminski)
Subject: Re: Rocky Mountain Oyster
Reply-To: ac374@yfn.ysu.edu (Stanley Kaminski)
Organization: St. Elizabeth Hospital, Youngstown, OH
Date: Mon, 21 Dec 1992 01:59:06 GMT


In a previous article, GC.AVW@forsythe.stanford.edu (RAGIN CAJUN) says:

>The first time I ate these we were having a bar-b-que and I was only
>about 15.  My cousin asked, before I could put my foot in my mouth,
>when do they come in season.
>
>Alma

So, which tasted better, the oysters or your foot?  *B^)

---Stash

-- 
ai815@cleveland.Freenet.Edu        ///   "Bourbon and beans;
ac374@yfn.ysu.edu                 ///     an explosive combination!"
GEnie: S.KAMINSKI             \\\///    --James T. Kirk, STAR TREK V
-------------------------------\XX/---------------------------------
From: Perry_W_Brunner@cup.portal.com
Newsgroups: rec.food.cooking
Subject: Corn muffins
Date: Wed, 16 Dec 92 16:40:56 PST
Organization: The Portal System (TM)
Distribution: world

Can anyone recommend a recipe for corn muffins (moist, corny,
not too sweet/substantial)?

Thanks very much,

Perry Brunner
Newsgroups: rec.food.cooking
From: tclark@hptc.mentorg.com (T Clark)
Subject: Re: What is sushi?  (Was: Re: need a dessert to follow sushi)
Date: Tue, 15 Dec 1992 23:07:45 GMT
Organization: Watsamatta U
Keywords: 
Followup-To: 

In article <1glmqqINNg19@agate.berkeley.edu>, spp@zabriskie.berkeley.edu (Steve Pope) writes:
|> 
|> >While it's true that in something like ceviche the raw seafood is "cooked"
|> >by sitting in the lime juice overnight, I don't think that the same can be
|> >said for a piece of raw fish laid on a finger of vinegared rice and them
|> >immediately gobbled down by an appreciative sushi-lover.
|> >
|> >(Sashimi is also raw fish, but without the vinegared rice.)
|> >--
|> >Larry Margolis, MARGOLI@YKTVMV (Bitnet), margoli@watson.IBM.com (Internet)
|> 
|> Fish used for sushi is supposed to be frozen to a quite
|> low temperature (e.g. -50) for a few weeks, before being
|> thawed and served.  
|> 
|> Unfortunately, this is not always done in the U.S.  -- I
|> think I read an estimate that in the bay area, about 20%
|> of the sushi served in restaurants had not been
|> frozen... and there's over 1000 cases of parasititis a
|> year as a result.
|> 
|> Parasite risk depends on species.  I understand it is
|> quite low for tuna, including hamachi.
|> 
|> Steve

That's very interesting, I have heard that the new "thing" in sushi in 
Japan is where they bring the live fish over and serve it up "fresh".
Of course these are the people that eat known poisonous fish (Fugu aka
Blow Fish).



-- 
T C

e-mail: tony_clark@mentorg.com
From: jshearer@beta.tricity.wsu.edu (Jeff Shearer)
Newsgroups: rec.food.cooking
Subject: Re: Strawberry and chocolate pizza?
Date: 15 Dec 92 00:41:26 GMT
Article-I.D.: serval.1992Dec15.004126.15559
Organization: Washington State University Tri-Cities, Richland

In article <Bz9Fy1.F5J@acsu.buffalo.edu> gklein@acsu.buffalo.edu (Ginamaria Klein) writes:
>peter@taronga.com (Peter da Silva) writes:
>
>>In article <memo.806962@cix.compulink.co.uk> jazzie@cix.compulink.co.uk writes:
>>>>ps: whats wrong with strawberry and chocolate pizza?
>
>>Pizza sauce.
>
>>>>chocolate suace, maybe cream cheese, some sweet crust...
>>>>sounds delicious to me...
>
>>>So, let's think about how such a concoction might be made:
>>[ingredients list, no pizza sauce]
>
>>Sounds nice, but it's not pizza.
>>-- 
>
>
>um, dear, pizza is a pie, not a tomato cheese, and bread concoction...
>the above has just as much a right to be called pizza, as, say, dominoes---
>if not more, considering the original pizzas did _not_ have tomato sauce on 
>them...
>at least the cheese, which might be arguable as a vital, isnt missing...

I saw a recipe for a chocolate strawberry pizza I checked out from the
library a while ago.  I'll run over there tomorrow and see if they still
have the book.  
 
-Jeff
Newsgroups: rec.food.cooking
From: garys@homer.ds.boeing.com
Subject: request: Cajun cookbook recommendation
Organization: Boeing Defense & Space Group
Date: Wed, 16 Dec 1992 16:19:24 GMT

Are there some recommended cookbooks for Cajun cooking?
(Christmas idea that I didn't find at my local bookstores...)
-- 

Dwight Rousu               garys@homer.ds.boeing.com    ___ ___ ___ ___     ___
Principal Engineer         Guidance and Estimation     /__//  //__  /  /\ //  _
P.O. Box 3999, M/S 82-26   -_-_-_-_-_-_-_-_-_-_-_-    /__//__//__ _/_ /  //__/
Seattle, WA  98124-2499        (206) 773-8534          Defense & Space Group
Newsgroups: rec.food.cooking
From: sharon@phoneme.shs.uiuc.edu (Sharon Morrison)
Subject: RECIPE:Spooky Sponge Candy (toffee)
Organization: University of Illinois at Urbana
Date: Thu, 17 Dec 1992 22:38:58 GMT

Spooky Sponge Candy
1 c. sugar
1 c. dark corn syrup
1 Tbsp. white wine vinegar
1 Tbsp. baking soda

Butter 9 x 13 inch pan.
Mix sugar, corn syrup & vinegar in a deep, heavy-bottomed pan.  Heat to  
boil & cook stirring constantly until sugar is dissolved.  Brush sugar  
crystals down into pan.  Cook without stirring to 300 F (Hard Crack  
stage).  Remove from heat and stir in baking soda.  Mixture will bubble.   
Stir well and pour into pan.  Cool.  Break into chunks.  (Optional: cover  
with melted chocolate).

(I think this was printed in the News Gazette (Champaign-Urbana, IL).

Newsgroups: rec.food.cooking
From: barbara@forit.forut.no (Barbara Wasson)
Subject: Simple Cheesecake
Organization: Norwegian Telecom/FORUT, Norway
Date: Sun, 20 Dec 1992 16:46:19 GMT


This is a quick, no-bake, yummy cheesecake. I always get lots of
compliments and requests for the recipie.

*********************************************************************

Simple Cheesecake

1 9" graham cracker crumb crust (can find recipie on the box)

1 pkg (8 oz/ 250g cream cheese
3/4 cups sugar
2 pkgs dream whip (or use 4 cups of real WHIPPED cream)
1 can (~18 oz) fruit pie filling (e.g. E.D. Smith's strawberry, cherry,
	  blueberry, rhubarb/strawberry) (or see note below)

Cream cheese and sugar. Make up dream whip packages. Fold the two
together. Pour into a 9" baked (and cooled) graham cracker crumb
crust pie shell. Put fruit in centre and spead out towards the
sides leaving some white showing.

Chill the cake for about 3 hours before serving. Can be made the day
ahead as well.

NOTE: Here in Norway I can't get prepared pie filling, so I just
 use either canned fruit (e.g. boisenberry) or frozen fruit and
 take the fruit out of the juice and set it aside, heat the juice
 over meduim heat adding some thickener (e.g. corn starch, potatoe
 flour) and cook until thick, then add the fruit, cool slightly
 and decorate the cheesecake.


*********************************************************************

-- 

  Barbara Wasson            barbara.wasson@tft.tele.no  """""""""""
"                                                                 "
" Norwegian Telecom Research, PO Box 1156, N-9001, Tromso, Norway "
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: REQUEST: Oyster soup
Organization: Lockheed Missiles and Space Co.
Date: Fri, 18 Dec 92 21:14:09 GMT

In article <1992Dec16.235140.5704@sandr.COM> dlucy@sandr.COM (Doug Lucy) writes:
>I'm looking for a recipe for oyster soup. I've found a cajun recipe,
>but it's a cream soup and that's not what I'm interested in.
>

most oyster soup recipes I've seen are 'cream' versions - you probably
could follow any recipe for either boston or manhattan clam chowder to
come up with an oyster soup

or follow the recipe for either cioppino (Italian) or boullibaise (French)
(both fish stews) cioppino is in a tomato sauce while the boullibaise is
more of a broth style



-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Taronga Park BBS
Date: Sat, 19 Dec 1992 05:39:53 GMT

In article <Dec.18.11.38.17.1992.4972@net.bio.net>, charleen@net.bio.net (Charleen Bunjiovianna) writes:
> In article <AY6MQW7@taronga.com> peter@taronga.com (Peter da Silva) writes:
> >
> >I did that... used Dawn in the dishwasher. 
> 
> Ah, that must have been in her pre-muffin days.  The drying cycle is
> hard on the complexion, though.

<Wipes tears from eyes>

This has got to be the funniest thing I've seen posted here all year.
I'm going to have to save this one for posterity.
-- 
Stephanie da Silva                                    arielle@taronga.com
From: prentsch@lonestar.utsa.edu (Patricia A. Rentschler)
Newsgroups: rec.food.cooking
Subject: Food Dehydrator
Date: 11 Dec 92 18:49:32 GMT
Organization: University of Texas at San Antonio



Does anyone have any information about food dehydrators? I am thinking about
buying one and I'd like to get some info, for example, which brand is good,
what to look for, what you like/dislike about them, etc. Any info would be
appreciated. Thanks for the help!
E-mail or post here.

prentsch@lonestar.utsa.edu
Newsgroups: rec.food.cooking,rec.food.recipes
Newsgroups: rec.food.cooking
Subject: Re: recipe for child's playdough
From: abel@vax.sonoma.edu
Date: 18 Dec 92 17:17:05 -0800
Distribution: na
Organization: Sonoma State University

In article <1992Dec18.152003.4683@magnus.acs.ohio-state.edu>, lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:
> Someone a while ago requested a recipe for modeling-dough.  This is off a
> box of corn starch:
> 
> 1 1/2 cups corn starch
> 1/2 cup flour
> 2 cups water
> 2 teaspoons cream of tartar
> 1 cup salt
> 1 Tablespoon veg. oil
> 
> Mix all ingredients together in saucepan.  Cook over medium heat, stirring
> constantly,
> until mixture gathers on the stirring spoon and forms dough.  This will take
> about 6 minutes.  Dump onto waxed paper until cool enough to handle and
> knead to form a pliable mass.  Store in covered container or plastic bag.  Food
> coloring may be added to make different colors.  Makes about 2 lbs of
> play dough.
> 
> This sounds like great fun,  I think I will try this tonight with my daughter.

My wife usually adds some flavoring, like peppermint oil.  Most kids 
just love it.
Newsgroups: rec.food.cooking