HDTenEightyP/NetNews huggingface dataset:
From: st-andy!larry@uunet.UU.NET (Larry Martell)
Subject: Re: WANTED: Sweet Potato Pie Recipe
Apparently-To: <uunet!rec-food-recipes>
Reply-To: st-andy!larry@uunet.UU.NET (Larry Martell)
Organization: RMJ Securities Corp.
Date: Wed, 6 Jan 1993 13:20:29 GMT

In article <KMRM6G1@taronga.com> Bedford@linus.mitre.org, MA@linus.mitre.org (bgt@mitre.linus.org) writes:
>Will someone please post a recipe for a Sweet Potatoe
>Pie.

Sweet Potato Pie (from Biscuits, Spoon-bread and Sweet Potato Pie by Bill Neal)
================

3/4 c. lightly packed light brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 Tb.molasses
1 1/2 c. mashed cooked sweet potatoes (3-4 large potatoes)
2/3 c. half and half
2 eggs, separated               
6 Tb. dry sherry
1 partially baked 9" pie shell

Mix sugar, salt, cinnamon and nutmeg. Add molasses and sweet potatoes;
beat well. Stir in half and half, egg yolks, and sherry. Beat the
whites till stiff, fold in, and pour into partially baked pie shell.
Put in a preheated 425 degree oven. Reduce heat to 375 and bake about
35 min., until pie is browned and set in the middle. Serve warm or cold
with whipped cream.
-- 
Larry Martell                  "Opinions are like assholes; everybody has one, 
212-668-9478		        but nobody wants to look at the other guys"
uunet!st-andy!larry

Newsgroups: rec.food.recipes
From: tom@ulysses.att.com
Subject: Spicy Blackeyed Peas
Organization: Taronga Park BBS
Date: Wed, 6 Jan 93 15:40:54 EST

                         Spicy Blackeyed Peas


INGREDIENTS:

oil
1 c. chopped onion
1 large clove garlic, chopped
1 t. cumin
1 t. dry mustard
1/2 t. chili powder (I use more)
1 16 oz can blackeyed peas (drained)
1 16 oz can whole peeled tomatoes (undrained)
few drops Tabasco
1 t. white vinegar
salt, pepper

DIRECTIONS:

Saute onion, garlic, and spices in a little oil until the onions are soft.
Add the peas and tomatoes.  Simmer for 20 or so minutes, breaking up the
tomatoes.  Add Tabasco, vinegar, salt and pepper.  Turn off heat and stir.

Serve this over rice or with grits.

Tom Smith.
tom@ulysses.att.com

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Black Death Cake
Organization: Taronga Park BBS
Date: Tue, 12 Jan 93 7:57:49 CST
X-Mailer: ELM [version 2.2 PL16]

Date: Sun, 10 Jan 93 10:35:16 EST
From: carrot@bear.stonemarche.org (Little red-headed girl)

THE BLACK DEATH
(AKA. Chocolate Yoghurt Poundcake)

Ingrediants:
1 pound butter, softened
3 cups sugar
6 eggs
3 1/2 cups unbleached white flour
1 cup cocoa
1 cup plain yoghurt
2 teaspoons pure vanilla, almond, or lemon extract
2 teaspoons baking powder

Preheat oven to 350'F.  

Generously butter a 10-inch bundt pan.  Dust the inside with sifted cocoa.
This will prevent the cake from sticking to the pan, and give it a lovely
dark smooth finish.

Cream the butter and sugar.  Beat in the eggs.  Add two cups of flour
and beat well.  Mix in the milk and extract.  Combine the baking powder,
the remaining flour, and the cocoa, and add them to the batter. Beat well.

Pour the batter into the Bundt pan.  Bake about 1 hour, until the cake
pulls slightly away from the sides of the pan, and a knife inserted into
the middle of the pan comes out clean.  

Remove from oven, and turn upside down over a plate to cool.  Leave the 
bundt pan on top of the cake for about 20 minutes, so the cake will
hold it's shape. 

If you wish, brush melted sweet chocolate over the cooled cake.  Or, 
do as I prefer: serve it with pure whipped cream.  And cut those slices 
small - they're pretty deadly!  It's the only cake I know of that you
serve with the cream to *lighten it up*, not to make it richer!

Newsgroups: rec.food.recipes
From: cenedra@cedar.circa.ufl.edu
Subject: RECIPE REQUEST: Bread without yeast
Followup-To: rec.food.recipes
Reply-To: CENEDRA@oak.circa.ufl.edu
Organization: Center for Instructional and Research Computing Activities
Date: 5 Jan 93 02:02:14 GMT


Does anyone out there know of a recipe for a ggod basic bread made without
yeast? I would especially like recipes made with grains other than wheat.
Any such recipes can be sent to me at
Cenedra@ufcc.ufl.edu
This would be greatly appreciated! Thank you!
Sincerely,
                            Ce'Nedra

Newsgroups: rec.food.recipes
From: helpdesk@cs.utwente.nl ([BenO helpdesk dispatcher])
Subject: REQUEST: Basque recipes
Apparently-To: rec-food-recipes@uunet.uu.net
Reply-To: helpdesk@cs.utwente.nl
Organization: University of Twente, Department of Computer Science
Date: Tue, 5 Jan 1993 08:19:39 GMT


Has anyone got any *authentic* Basque recipes?

I really need to impress (read what you like into that!) someone and will be
eternally grateful to anyone who can help in this... 

.. besides which, of course, the Basque kitchen sounds like a good place to be - especially when there's fish on the menu. Life can't be all bad! 


Lynn

Newsgroups: rec.food.recipes
From: Lael Schooler <ls2o+@andrew.cmu.edu>
Subject: request: veg. protein burger
Organization: Taronga Park BBS
Date: Mon,  4 Jan 1993 16:59:23 -0500 (EST)


Does anybody have a recipe to make burger like object from textured
vegetable protien. I'm not a vegetarian, so it would be fine if the
recipe includes beef or chicken broth,

Thanks in advance,

lael schooler

Newsgroups: rec.food.recipes
From: peggy@cybernet.cse.fau.edu (Peggy golden)
Subject: Split Pea Soup
Apparently-To: uunet!rec-food-recipes
Organization: Cybernet BBS, Boca Raton, Florida
Date: Sun, 10 Jan 1993 20:03:37 GMT

Take your bone, one large chopped up onion, 2-3 cloves of garlic chooped, 3
stalks sliced celery, and 2 large carrots cut into chunks and throw
everything into a 5-6 quart soup pot (any heavy covered pot). Add 1 pound
green split peas (or lentils will work also) and cook covered until peas
dissolve (lentils are soft). This takes about 2.5 hours. Let sit for about
2-3 hours covered and then reheat to serve. Add salt and pepper to taste but
not until you serve since the ham bone may have sufficient saltiness. Serve
with Worcestershire sauce if desired.

Peggy Golden
Peggy A. Golden
Dept. of Management and International Business
Florida Atlantic University
also...Warrior N38897
golden@acc.fau.edu

Newsgroups: rec.food.recipes
From: cm604@cleveland.freenet.edu (James E Allmon)
Subject: REQUEST: Tapioca pudding
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
Date: 7 Jan 1993 16:40:21 GMT


Does anybody have a recipe for tapioca pudding??

Newsgroups: rec.food.recipes
From: mlm7395@rigel.tamu.edu
Subject: REQUEST: dark brown pumpkin bread
News-Software: VAX/VMS VNEWS 1.41    
Organization: Texas A&M University, Academic Computing Services
Date: 11 Jan 1993 13:56 CST

I am looking for the recipe for pumkin bread that is dark brown-like the color
of chocolate cake.  I've had this several times in my life, but right now
no one I know seems to know how to make it.  I've tried several recipes from
the newspaper and cookbooks, but none of them have been right.

Any help will be greatfully appreciated.

Monica

Newsgroups: rec.food.recipes
From: jcrowder@morse.cns.vt.edu (Jeff Crowder)
Subject: Request: Chicken Fajitas
Organization: Virginia Tech, Blacksburg, VA
Date: 11 Jan 93 14:13:07 GMT



I'm looking for recipes for mexican (or tex/mex) entrees using chicken.
Particularly, chicken fajitas and chicken preparation for use in    
tacos and burritos.  

Thanks,

Jeff Crowder
jeff.crowder@cns.vt.edu

Newsgroups: rec.food.recipes
From: cheryl@crash.cts.com
Subject: Re: REQUEST: Freezer entrees
Organization: CTS Network Services (crash, ctsnet), El Cajon, CA
Distribution: na
Date:  2 Jan 93 23:34:36 GMT

In <L3KMIPH@taronga.com> jcasella@magnus.acs.ohio-state.edu (Joseph A Casella) writes:
}Does anyone out there have some main dish recipes that are tasty, relatively
}low fat, low in meat, and that freeze well?  The last stipulation is the key.
}I need to be able to pull the stuff out of the freezer the night before, add a
}few more ingredients, if needed, when thawed and finish cooking it or warming
}it up.  I've gotten so accustomed to short-order cooking in the evening that
}I'm having a hard time coming up with enough ideas for a month's worth of
}meals.

I recently purchased the Better Homes and Gardens Low-Fat meals
Cookbook.  There are many very good recipes this one is my favorite.
You can make the sauce in advance and freeze, then thaw and add fish.

FISH CREOLE

1 medium onion, chopped (1/2 cup)
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup water

In large skillet combine onion, green pepper, celery and water.  Bring
to boil; reduce heat.  Simmer covered about 5 minutes or until
vegetables are tender.

1 16-ounce can tomatoes, cut up
1 bay leaf
2 tablespoons snipped parsley
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground pepper ( or you can use hot pepper sauce to taste)

Stir in undrained tomatoes, bay leaf, parsley, garlic powder, salt and
red pepper.  Bring to boiling; reduce heat.  Simmer covered, for 5
minutes.  Cool and freeze.

Thaw in microwave or skillet bring to boil.  Add 1 pound fresh or
frozen red snapper, orange roughy, or other fish fillets cut into 4
serving-size portions. (allow 4 to 6 minutes per 1/2-inch thickness of
fish) Cook until fish just flakes when tested with a fork.  With a
slotted spoon transfer fish to platter.

2 tablespoons cold water
1 tablespoon cornstarch
2 cups hot cooked rice

Stir together water and cornstarch.  Stir into tomato mixture.  Cook
and stir until thickened and bubbly, then cook and stir for 2 minutes
more.  Discard bay leaf.  Serve over fish.  Serve with rice.  Makes 4
servings.   Cooking time approx. 15 minutes.
15157 caries, 0 g saturated fat, 42 mg cholesterol per serving.

ENJOY!

Cheryl B

Newsgroups: rec.food.recipes
From: scol@scottsdale.az.stratus.com (Scott Colbath)
Subject: REQUEST: Healthy vegetarian recipes.
Organization: Stratus Computer Inc, Marlboro MA
Date: 6 Jan 1993 18:12:36 GMT

Hi all,


	I am looking for some vegetarian recipes for my daughter who has  
decided that meat is not her thing anymore. She might eat fish and chicken if  
the recipes sound tasty to her. Any help is appreciated.
--
**********************************************************
Scott Colbath
Stratus Computer
Phoenix, Az.  (602)852-3106
Internet:scott_colbath@az.stratus.com
**********************************************************

Newsgroups: rec.food.recipes
From: Ann.Adamcik@corp.sun.com (Ann Adamcik)
Subject: Re: REQUEST: blender-made fruit and/or healthy
Reply-To: Ann.Adamcik@corp.sun.com
Organization: Sun Microsystems, Inc.
Date: 7 Jan 1993 17:55:23 GMT
Content-Length: 848

In article 2WSMQ0H@taronga.com, mecca@acsu.buffalo.edu (Starkitty) writes:
>I would like to know if anyone has interesting fruit and/or healthy
>blender-made shakes.  I do like tropical/exotic fruits like kiwi,
>mango, papaya if that matters.  I also like citrus fruits especially
>grapefruit and tangerine.  I made a shake with grapefruit and tangerine
>together but it was a bit too sour.

Here's my favorite blender shake (enough for 1 or 2) -

Basic ingredients:
	1 c. plain yogurt
	1 ripe banana
	1/2 c. orange juice

Add-ins:
	Any fruit or combination of fruits you like - such as
	a handful of ripe berries, a peach and 1/2 a mango,
	1/2 c. pineapple and 1/4 c. coconut, a kiwifruit and 
	some strawberries, etc.  

Toss all into the blender and blend until smooth.  If you like it icy,
blend in a couple of ice cubes or use frozen fruit.  

Newsgroups: rec.food.recipes
From: sph0301@utsph.sph.uth.tmc.edu
Subject: Re: REQUEST: Casseroles
Organization: Univ. of Texas School of Public Health
Date: 6 Jan 1993 14:38:17 GMT



I believe I got this recipe from an old Better Homes & Gardens cookbook -
it's different than the usual tuna/noodle casserole and is the _only_
casserole my husband will eat (he calls all the rest 'old people's food',
i.e., soft and tasteless).  It's my standby when I don't know what else
to make (and only takes minutes to throw together).

Tuna Casserole

1 can cream of mushroom soup
1/4 c. water
1 can tuna
1/4 c. finely chopped onions
1/2 c. chopped celery
1/4 c. slivered almonds
1/2 can chow mein noodles

Throw it all in a casserole dish and mix it up.  Top with the remaining
chow mein noodles and bake for 15 minutes at 375 F.

kate

Newsgroups: rec.food.recipes
From: Robert Tolksdorf <tolk@cs.tu-berlin.de>
Subject: REQUEST: Burritos (sp?)
Content-Type: text/plain; charset=ISO-8859-1
Content-Transfer-Encoding: 8bit
Organization: Taronga Park BBS
Mime-Version: 1.0
Date: Mon, 4 Jan 1993 11:44:24 +0100 (MET)
X-Mailer: ELM [version 2.4 PL17]
Content-Length: 394       

Hi there,

I am looking for recipes for burritos, which are mexican-style
dough-roles with various fillings.

Ciao Robert

-- 
| Robert Tolksdorf              | Technical University Berlin |
|                               | FB 20 - FLP - FR 6-10       |
| e-mail: tolk@cs.tu-berlin.de  | Franklinstr. 28/29          |           
| tel:   +30/314-73558 (FR6078) | D-1000 Berlin 10 / Germany  |

Newsgroups: rec.food.recipes
From: susan_soric@specevent.uchicago.edu (Susan Soric)
Subject: WANTED: Armenian Lentil soup recipe
Status: RO
Apparently-To: rec-food-recipes@ncar.ucar.edu
Followup-To: rec.food.recipes
Organization: Univ. of Chicago
Date: Tue, 12 Jan 1993 22:36:29 GMT

I think it's Armenian, anyway.  Does anyone
have an electronic copy of that lovely lentil 
soup recipe that appears in the new Moosewood
cookbook?  It contains apricots.

Thanks.

susan_soric@upubs.uchicago.edu

Newsgroups: rec.food.recipes
From: alexj@access.digex.com (Alex Johnson)
Subject: Re: REQUEST: Healthy vegetarian recipes.
Organization: Express Access Online Communications, Greenbelt, MD USA
Date: 7 Jan 1993 07:14:48 GMT

In article <FTSM1VF@taronga.com> scol@scottsdale.az.stratus.com (Scott Colbath) writes:
>	I am looking for some vegetarian recipes for my daughter who has  
>decided that meat is not her thing anymore. She might eat fish and chicken if  
>the recipes sound tasty to her. Any help is appreciated.
>--

This one gets a lot of praise from my non-vegetarian friends:

Black Bean Stew

1/2 cup brown rice
1 cup water
2 cups cooked black beans, reserving some of the cooking liquid (a 15-oz
   can of black beans will work fine if you have little time; don't pour
   off the liquid or drain the beans)
1 small onion, chopped
2 cloves crushed garlic, or more to taste
1/2 teaspoon EACH cumin, oregano, basil, ginger
1 bay leaf
1/4 teaspoon red pepper (optional)
1/4 cup cheap red wine (optional)
1 vegetarian sausage link, crumbled (optional)
salt and pepper
1 cup (4 oz) shredded sharp cheddar cheese
 
Prepare the rice in the water according to package directions or your own
procedure (white rice is OK, but it makes for a bland and fairly gummy
dish). 

While the rice is cooking, combine all the rest of the ingredients except
the cheese in a saucepan and simmer, at least 15 minutes. 

Heat oven to 350 degrees. Spoon the cooked rice into a casserole dish.
Remove the bay leaf from the bean mixture; pour the beans over the rice
and stir; it doesn't have to be thoroughly mixed. Top with the cheese and
bake uncovered 20-35 minutes or until cheese is browned and bubbly. Let
stand five minutes before serving. 

I tell people this serves four, but that's a fairly skimpy serving. It
doubles easily, but you'll need a pretty good-size casserole. Also, the
wine is optional for those who don't use it, but it really does make a
difference, and since the other flavors are pretty assertive, I'd suggest
using a fairly cheap, strongly flavored wine. 

Roasted corn on the cob goes well with this.

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Bar recipe 
Status: RO
Organization: Taronga Park BBS
Date: Thu, 7 Jan 93 12:12:02 CST
X-Mailer: ELM [version 2.2 PL16]

From: draperr@columbia.dsu.edu (Roxie Draper)
Subject: Bar recipe
Date: Thu Jan  7 12:08:08 1993

This is a recipe from Family circle's Christmas Helps and Holiday Baking

Yuletide Toffe Squares

4-1/2 c. Quaker Oats, uncooked
1 c. firmly packed brown sugar
3/4 c. margarine or butter, melted
1/2 c. corn syrup
1 T. vanilla
1/2 t. salt (optional
1 12 oz. pkg. (2 cups) semi-sweet chocolate morsels
2/3 c. chopped nuts (optional)

Heat oven to 400F.  Grease 15 x 10 inch jelly roll pan.  Combine oats, 
brown sugar, margarine, corn syrup, vanilla and salt; mix well.  Firmly 
press mixture into prepared pan.  Bake about 18 minutes or until mixture 
is brown and bubbly.  Remove from oven.  Immediately sprinkle chocolate 
morsels evenly over toffee.  Let stand 10 minutes.  Spread chocolate 
evenly over toffee; sprinkle with nuts.  Cool completely.  Cut into 
squares.  Store tightly covered in cool, dry place.  Makes about 6 dozen.

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Requesting Healthy Cake Recipe
Organization: Lockheed Missiles and Space Co.
Date: Mon, 11 Jan 93 18:53:19 GMT

In article <1993Jan11.032822.17000@leland.Stanford.EDU> disraeli@leland.Stanford.EDU (Jamie Lara Bronstein) writes:
>In article <1993Jan11.001211.1752@cam.compserv.utas.edu.au> khill@leven.appcomp.utas.edu.au (Katrina Hill) writes:
>>
>>	I am hoping that some one out there has a healthy cake recipe.  IT
>>	is for a birthday where the recipient can't eat vey much sugar and 
>>	considering our line of cakes is chocolate with choc chips with 
>>	chocolate frosting with srawberries and cream i find myself without 
>>	anything that could be considered healthy and a birthday cake.  I have
>>	considered a carrot cake but don't have a suitable frosting recipe.
>>
>>	So if you could help, please do.
>>
>>	email: K.Hill@appcomp.utas.edu.au
>>
>>	Thanks Kat
>>
>A carrot cake is FAR from "healthy!" The carrots don't magically
>cancel out the other ingredients...

but...the carrots & pineapple & cream cheese frosting  & nuts taste 
so-o-o-o-o-o-o go-o-o-o-d


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: kb13+@andrew.cmu.edu (Ken Burner)
Newsgroups: rec.food.cooking
Subject: Ultimate Cookware?
Date: 8 Jan 93 06:16:02 GMT
Article-I.D.: andrew.EfHOX2e00WBOE1LKhw
Organization: Hardware Maintenance, Carnegie Mellon, Pittsburgh, PA


    I used to wonder what kind of pots Pierre Franey used on his TV
show.  They looked to me to be anodized aluminum (like the Calphalon
stuff I lusted for), with nice looong handles... and they appeared to be
lined with stainless steel!  It seemed that this was an excellent idea,
since I'd heard some bad things about cooking on anodized aluminum
(sometimes messy to clean up), but I'd never heard of such a thing.  On
a recent trip to Williams-Sonoma I discovered that these are All Clad
pots and, not only are they well-made, they are very expensive.  So,
I'll call the manufacturer and see if they sell direct or through any
discount channels.
    It turns out that All Clad pots and pans are made right here in
Pittsburgh (talk about a small world)!  They don't sell direct, but they
do have a factory scratch-and-dent sale every December.  Hmmm, what a
nice Christmas present for myself, I think.  So I scoot over to the
factory and they have maybe a bazillion pots and pans all over their
small warehouse, most without obvious flaws, and all marked between 35%
and 60% off list price.
    I picked up a 6" and an 8" sauce pan, both with lids, and an 8" soup
pot at about 40% off list.  All of their stuff has the stainless
interior.  The LTD series have the anodized exterior, and these are the
pots I prefered.  They also have a Master Chef series, with a brushed
aluminum exterior for less money and a Copper Chef series, with a copper
exterior for more money.
    The pots are a dream to cook with.  They heat evenly, clean up
easily and look nice hanging in the kitchen (couldn't bear to stack them
or hide them in a closet).  The long, double riveted metal handles do
stay cool out at the ends, so you don't need a potholder to pick them
up.  You DO, however, need to use something to lift the lids when
cooking, since they get VERY HOT.  One thing I don't like is that the
anodizing looks pretty "thin," almost like a coat of paint, not the
thick finish Calphalon seems to have.  The finish doesn't appear to be
prone to scratching, though, so I can't complain about what works.  I do
like the stainless interior -- almost like a mirror finish.
    These pots are the closest to "perfect" cookware I have found.  I
certainly don't think they are perfect for ALL kinds of cooking -- I
still have my cast iron and non-stick pans -- but they are excellent for
soups and sauces.  Next year, I think I'll get the smaller saucepan and
maybe a saute pan.
    For anyone looking for All Clad cookware, I have seen mail order
catalogs with prices 20-25% off list (and sometimes better pricing on
"overstocked" items).  Best deal is the factory sale, though, if you can
get here.

    -Ken Burner
     Carnegie Mellon Computing Services

=No affiliation with Pierre Franey or the
makers of Calphalon or All Clad cookware=
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: RFD: rec.food.breadmachines
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 11 Jan 93 16:33:14 CST

In article AWWM779@taronga.com, arielle@taronga.com (Stephanie da Silva) writes:
|

|I am *not* willing to do the same with a bread machines group as
|1) I'm not the least bit interested in bread machines (I too, think

Right the bread machine people ought to write their RFD.  You should
go ahead and write yours.  ;^)  (I'm all for it.)


|they're just a fad) and 2) I don't want to see any sort of baking
|discussion leave here as I like to bake bread from scratch.

Well you've already seen a good deal of the "bake from scratch" bread
baking discussion leave and move over to rec.food.sourdough.  ;^)



|What say you people?
|-- 
|Stephanie da Silva                                    arielle@taronga.com


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.cooking
From: sue-d@nwu.edu (SUE DAKIMOWICZ)
Subject: RE: Call for Discussion: rec.food. breadmachines
Followup-To: rec.food.cooking
Organization: Northwestern Univ.
Date: Tue, 5 Jan 1993 21:09:39 GMT

Yes Yes Yes !  I think its a great idea!  Like me I'm sure alot of people
got brread machines for Christmas.

Onion bread is my personal fave... (ive only tried 3 of the recipies)

Sue

sue-d@nwu.edu
Northwestern University
Mechanical Engineering Department
Evanston, IL  60208
Newsgroups: rec.food.cooking
From: brighid@bass.lkw.com (Brighid)
Subject: Recipes using Bisquick - but not biscuits, please
Organization: Lakewood Corporation
Date: Thu, 07 Jan 1993 18:42:25 GMT


At one point in the dim grocery shopping past, I bought a box of
Bisquick. Now I know that there are recipes out there for mixing
up a bunch of stuff and baking it and getting supper out of it
at the end, but I've never found a printed recipe for this type
of food.

Anyone willing to admit they make such stuff? And share a recipe?

Brighid
brighid@bass.lkw.com

"Tempura twinkies are not food!"