HDTenEightyP/NetNews huggingface dataset:
From: oexmann@convex.com (Carla Oexmann)
Subject: Re: REQUEST: Broccoli Recipes
Date: Fri, 20 Nov 1992 03:17:53 GMT
Organization: Engineering, CONVEX Computer Corp., Richardson, Tx., USA
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In article <1992Nov18.003016.7041@deeptht.armory.com> sparrow@deeptht.armory.com (Pasty White) writes:
>They have a good price on broccoli through next week, so I
>wonder whether anyone has some good broccoli recipes that are more
>interesting than steaming it (I'm talking about fresh broccoli).       

My favorite broccoli recipes is to stir fry it with garlic : it's fast,
easy, and good !

1 : Add oil to the frying pan.  I use a nonstick pan and add a splot 
    of oil maybe 2 inches in diameter.

2 : When the oil gets hot, add enough finely chopped garlic.  ( I buy 
    7-8 heads of garlic at a time, peel it, toss it in the Cuisinart,
    and put it in a peanut butter jar, to which I add oil to cover, and 
    then store it in the frig.  I've heard that you can get botulism this
    way. ) 

3 : Let the garlic sizzle briefly, and then throw in the washed broccoli.

4 : Add a half coffee cup of chicken broth and let it steam covered 
    until it's done to your taste.
   
Ritual disclaimer : My opinion and mine alone !  Convex, as best I can tell,
doesn't have opinions, being a corporate entity...
Carla Oexmann        {allegra, sun, harvard, uiucdcs, ctvax}!convex!oexmann
Convex Computer Corp.  3000 Waterview Parkway P.O. Box 833851 Richardson, TX
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: Need a food-related word with a TH in it
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Mon, 16 Nov 1992 18:31:37 GMT

In article <1992Nov16.113606.15266@mailhost.ocs.mq.edu.au> max@currawong.bhs.mq.edu.au (Max Coltheart) writes:
>For a reason so arcane that I won't bother you with it, I need some 
>food-related word that has the TH sound as in MOTHER in it. I am not
>interested in the TH sound as in BROTH or VERMOUTH. Best I can do is
>BREATHE (as related to wine) which is no good because not related
>enough to food (or wine, for that matter). I don't think there are
>any. How's that for a challenge, foodnet?
>
>MaxC
>
>
>

Well, at the risk of asking the obvious, how about SMOTHER (as in
completely cover with sauce)? Or how about FEATHER (as in lightly
toast grain before adding the cooking liquid)? Or SLATHER (as in
put *way* too much of something delicious on top of something else)?

Cheers,
Claudia


Newsgroups: rec.food.cooking
From: mquellas@netcom.com (Matthew Quellas)
Subject: Re: Cooking a turkey breast side down?
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Fri, 20 Nov 1992 09:01:26 GMT

lm03@ns1.cc.lehigh.edu (LINDA E. MUCKEY) writes:

>It makes sense that cooking a turkey this way would make the breast meat
>jucier, but I stuff my turkey.  Do you upside-down cookers stuff yours?  If
>so, how do you keep the stuffing from falling out?  I can see how to prevent
>it from falling out of the neck cavity by stitching it shut or something, but
>what to do about the major cavity underneath the breast?
---------------------------
You can either use old-time lacing nails or, very carefully,
use wooden toothpicks to lace up the cavity. Works very well.
	Don't forget to put the bird on a rack so it doesn't
sit in the juices. Also a good idea to roast at a lower temp,
like maybe 300-325. Turn the bird over for the last half hour
or so to brown the breast. It won't =look= great, but having
moist breast meat more than makes up for it. 
	Also refer to Adele Davis' =Let's Cook It Right= for
more info.

-- 

	Matthew Quellas
		mquellas@netcom.com  
Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: What's the worst cookbook you own?
Organization: Space Telescope Science Institute
Distribution: na
Date: Sun, 22 Nov 1992 13:25:58 GMT



The worst one I own is thee Roadkill Cookbook.  No kidding there are
actual recipes in it.  I've NEVER used it.

Janet Morrissey
"Mostly Harmless"

Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Oyster sauce (was Re: REQUEST: Broccoli Recipes)
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Thu, 19 Nov 1992 19:02:00 GMT

In article <1992Nov19.163539.9935@ultb.isc.rit.edu>, lzsndt@ritvax.isc.rit.edu writes...
>In article <1992Nov18.003016.7041@deeptht.armory.com>, sparrow@deeptht.armory.com (Pasty White) writes:
>
>Steam your broccoli (or nuke it) then simply sprinkle oyster sauce onto the
>broccoli.  It is a wonderful complement to the broccoli and the dark sauce on
>bright green looks good too.  (Oyster sauce is a salty, asian sauce, something
>like soy sauce, but made with oyster extract, I guess.) 
That sounds nice.  I assume once can also stir-fry the broccoli and then
mix in the oyster sauce...I tend to thin my oyster sauce out with water, it
is quite salty straight (IMHO).

By the way, oyster sauce is called that because it goes with oysters, not 
because it contains any.  I'm not sure what's in it, though.  

Joel
Newsgroups: rec.food.cooking
From: Marg_Meikle@mindlink.bc.ca (Marg Meikle)
Subject: Re: Corian
Organization: MIND LINK! - British Columbia, Canada
Date: Sun, 22 Nov 1992 00:54:22 GMT

I would ignore Corian totally and go with real granite-- it comes in a lot of
colours, is somewhat less expensive, totally natural and beautiful.  You can
cut on it, put a hot pot on it... you name it.
From: lindstrom@acs.harding.edu
Newsgroups: rec.food.cooking
Subject: Home Grown Pasta
Date: 18 Nov 92 16:18:55 GMT
Reply-To: lindstrom@acs.harding.edu
Organization: Harding University

Hello-

  I am looking for recipies for home made pasta.  I have been
"rolling my own" for a couple years and am wanting to get a bit
more creative.  

  If you would e-mail me your favorite, I will post a summary.

  Greg
-If you think these are the opinions of my employer, I'd like to
 talk with you about this bridge I am wanting to sell. . .
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet
Subject: Re: recipe for nondairy pumpkin pie
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Mon, 23 Nov 92 05:29:23 GMT

Why not jjjust substitute soy milk for the milk?  This may have been 
suggested already - I still have 150+ messages to wade through.
 
If you don't find one, try asking those folx on rec.food.veg for a
vegan pie recipe (no miilk, no eggs)
 
Sarah
From: coomes@hpnmdla.sr.hp.com (Brenda Coomes)
Date: Fri, 20 Nov 1992 18:13:15 GMT
Subject: Re: Oyster sauce (was Re: REQUEST: Broccoli Recipes)
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.food.cooking


   Chop the stems and breakoff the floweretts into serving pieces and
   steam your broccoli.  Toss it with a sauce made from melted butter,
   lemon juice and sliced black olives.  You can even saute some garlic
   in the butter first and then add the rest of the ingredients.  I like
   to use Kalamata olives.  Top the dish with grated parmesan.

   I call this dish Sicilian Broccoli.  Don't flame me if it isn't "REALLY"
   sicilian.  That's what it's called in the cookbook and its GOOD!

   Brenda Coomes

Newsgroups: rec.food.cooking
From: whitley@mksol.dseg.ti.com (harlon whitley 952-2342)
Subject: RECIPE: Cajun Pecans   
Organization: Texas Instruments Inc
Date: Wed, 18 Nov 1992 17:00:32 GMT


Cajun Pecans

1    pound pecan halves
4    tablespoons unsalted butter, melted
1    tablespoon chili powder
1    teaspoon coarse salt
1    teaspoon dried basil
1    teaspoon dried oregano
1    teaspoon dried thyme
1/2  teaspoon onion powder
1/4  teaspoon garlic powder
1/4  teaspoon cayenne pepper

 In a 3 1/2-quart slow cooker, combine all ingredients.  
Cover and slow-cook on High (300 F) for 15 minutes.  
Reduce heat to Low (200 F) and continue to slow-cook,
uncovered, for 2 hours, stirring occasionally.  Transfer
the nuts to a baking sheet and cool completely before 
serving.  Makes 16 servings.

Per Serving: Calories 225  Fat 23 g  Cholesterol 8 mg
Sodium 140 mg  Percent calories from fat 88%

Enjoy!
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: Request: Candied Yams How-to
Organization: University of Colorado, Boulder
Date: Fri, 20 Nov 1992 17:26:54 GMT

In article <jf.36@pacnet.wesleyan.edu>, jf@pacnet.wesleyan.edu (JOHN FINN) writes:
> Help!  My sister-in-law has requested that the Thanksgiving menu include a 
> dish called "Candied Yams" (shudder!!).
> I think I know what a yam is [no offense, but I think it's kind of 
> disgusting, sort of like a big fat, discolored okra :-)], but I've no idea 
> what candied yams are.  
> 
> Anyone got a good recipe?
> John E. Finn
> Wesleyan University

Well, yams aren't anything like okra.  I don't know where you got that idea.
They're more of a sweet potato.  I personally find candied yams repulsive, 
since it involves slathering sugar and marshmallow gunk all over a perfectly
good yam!  We bake them in the oven and serve them with butter, just
like a baked potato.  That, or mash them with a little cream, butter & nutmeg.
They're actually very good that way.

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
From: klyle@liberty.uc.wlu.edu (Karen S. Lyle)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Venison Recipes
Date: 18 Nov 92 16:15:50 GMT
Organization: Washington & Lee University
X-Newsreader: Tin 1.1 PL5

kyle@cgsvax.claremont.edu wrote:
: 
: My family cooks a lot of venison, but my favorite recipe isn't really 
: cooked.  Venison makes great jerky.  This is the way we used to do it 
: back home;
: 
: 1. Cut the meat into 2 inch wide long strips.
: 2. With a meat tenerizing hammer, pound in black peper and garlic 
: powder.
: 3. Cut one end of coat hanger and run it throught one end of the 
: strips.
: 4.  Dip the strips in boiling water for about 30 SECONDS only.
: 5.  Hang the coat hangers with the strips outside for about 3 days.  
: Make sure you hang them high enough so that the neighborhood dogs 
: can't get them.
: 
: 	The jerky will be good for months, but the supply probably won't 
: last that long.
: 
: 
: Kyle Stephens
: Kyle@cgsvax.claremont.edu

Kyle,

Thanks for the Jerky recipe.  Last year a friend gave me another jerky
recipe that was wonderful.  I used almost the whole deer that I got into
jerky.  I will post this recipe tomorrow.

Karen
From: nall@ibm12.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Jellied Moose Nose
Date: 19 Nov 92 15:27:45 GMT
Reply-To: nall@ibm12.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <Bxx4tA.11p@acsu.buffalo.edu> CAMPBELL@ubvm.cc.buffalo.edu (Roger Campbell) writes:
>
>    Since I received an overwhelming number of requests for the recipe for
>Jellied Moose Nose (actually only one, but sometimes even that is
 
   [ ... recipe for Jellied Moose Nose deleted for fear that my SysAdmin
           might think that I was making it up and delete it ... ]

>I must confess I have not yet tried this recipe, mainly for lack of a
>moose nose...   But, sometime, maybe...
> 
>Good eating,
>Rog. C.

   Well, there being few, if any, meese in Florida, don't suppose that I
   will ever get a chance to try it out (although the local Oriental
   Food Market has some nondescript things in the corner which just
   might be that, since by a process of elimination I've figured out
   that they aren't anything else.)

   But I digress.  What I mentersay (Joe's favorite phrase, from Great
   Expectations, for those warped r.a.b people who read r.f.c :-)
   is that this recipe is basically the same as that for hogshead cheese.
   How about THEM apples???

John
-- 
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
    Sorry - no cute quote!  Can't think of anything meaningful.....
From: santoso@kuhub.cc.ukans.edu
Newsgroups: rec.food.cooking
Subject: REQUEST: CRAB RANGOONS
Date: 22 Nov 92 23:13:31 CST
Organization: University of Kansas Academic Computing Services

Hi all!!


	I need your help. Does any of you have a recipe for CRAB RANGOONS?
I desperately need it before Thursday. Please email me if you have it.
Thanks.

Linda
Newsgroups: rec.food.cooking
From: harbour@Rapnet.Sanders.Lockheed.Com (Susan Harbour)
Subject: Re: Great green gobs...
Organization: Sanders Associates
Distribution: na
Date: Thu, 19 Nov 92 17:42:40 GMT


Okay, okay....here's mine...

Great green gobs of greasy grimey gopher guts,
Mutilated monkey meat,
Little turdy birdy feet...
All wrapped up with greasy slimey porpoise puss,
and me without a spoon...
From: trmakuu@uta.fi (Marjo Kuusto)
Newsgroups: rec.food.cooking
Subject: Caesar salad
Date: 17 Nov 92 17:46:31 GMT
Organization: University of Tampere, Finland

Could anyone please send me a receipe of Caesar salad?  
Nobody here knows anything about this pretty ordinary 
(somewhere else) but heavenly salad.  I had loads
of it while I was in Canada but I forgot to get
the receipe.

Thanks, and sorry about the spelling, didn't have
my Webster with me.

Marjo
trmakuu@.uta.fi
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: A real Turkey of a question: Stop me before I baste again!!
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Thu, 19 Nov 1992 13:53:00 GMT

In article <BxxLBw.8oK@usenet.ucs.indiana.edu>, stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes...
> 
> 
>It's remarkable how few Thanksgiving questions there have been this
>year.  I think it points to the general torpidity the group has been
>showing of late that our one national holiday dedicated solely to FOOD 
>would fail to elicit more of a reaction.  I mean, sure, there's been a
>little bit of a pumpkin pie discussion, a little Aztec Thanksgiving
>question (my fave thusfar) and maybe a couple other things that qualify.
>But come on folks, let's talk Turkey!

Actually, I have another turkey question.  One week from today (as of this
writing), I am going to my parents' house for dinner, where 6 people will
sit down and eat part of a turkey.  We will then have leftover turkey for
lunch on Friday, dinner on Saturday and brunch on Sunday.  

Why is it then that our cafeteria at work is selling a Thanksgiving turkey 
special for lunch today?  I mean, turkey is nice and all, but most of us
are going to have more than enough in the coming week.  Is there something I
don't understand about this phenomenon?

Joel
Newsgroups: rec.food.cooking
From: marcia@netcom.com (Marcia)
Subject: Re: Vegetable Casserole
Organization: The Dolphin Conspiracy, Phase II
Date: Thu, 19 Nov 1992 07:12:06 GMT

In article <1992Nov18.202753.4014@elroy.jpl.nasa.gov> melissa@spanky.Jpl.Nasa.Gov (Melissa Probst) writes:
>I have been given the task of preparing a vegetable casserole
>for our Thanksgiving feast.  Does anyone have any recipes for
>a good casserole?

My favorite is the traditional "green bean casserole", the recipe for which
can be found on the side of the can of Durkee French Fried Onions.

The basics are: defrost two packages frozen french style green beans, add one
can cream of mushroom soup (with some milk to dilute? I can't remember) and
half the can of onions. Stir together, pour into 8x8 pan, and top with the 
other half can onions. Bake at some medium heat until done.

To our foreign readers: I have NO idea what this is in "real" measurements.
We always made it and passed it along using "boxes" and "cans".
-- 
------------------------------------------------------------------------------
Marcia Bednarcyk                                  ADDRESSES: marcia@netcom.com
"Sweaty Snugglebunnies."                                     mlb@cisco.com
From: rgc@wam.umd.edu (Ross Garrett Cutler)
Newsgroups: rec.food.cooking
Subject: Opinions on American Frozen Foods?
Date: 23 Nov 92 16:19:21 GMT
Organization: University of Maryland, College Park

Hello,
	I'm interested in any comments on American Frozen Foods, a company
that provides a frozen food service (meats, vegs., juices) that is supposedly 
of much higher quality than commonly found in the supermarkets.  Is this
true?  Has anyone had any bad experiences with AFF?  Please respond
by e-mail and I'll summarize.  Thanks, Ross.
-- 
Ross Cutler
University of Maryland, College Park
Internet: rgc@wam.umd.edu
From: ns@bohr.physics.purdue.edu (Nancy M. Schnepp)
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Memories
Date: 17 Nov 92 19:10:29 GMT
Organization: Purdue University Physics Department

In article <00963B44.E0247920@Msu.oscs.montana.edu> 
alisg@Msu.oscs.montana.edu writes:
>Apropos of nothing, do any of you remember Big Time and Hollywood candy bars?
>I was looking for something sweet (that I didn't need) after lunch today, and
>I had an overwhelming craving for either of these candy bars, neither of which
>I have seen in 25 years or so. Are they available anywhere? 
>
>I remember Big Time as being a bit like a Milky Way, but with peanuts and
>denser nougat. Hollywoods had bittersweet chocolate outside, and peanuts in a
>white nougat inside. At least I think so... (To give you an idea how long ago
>this was, they cost a nickel -- and they seemed _huge_ in my child-sized
>hands!)
>Oh well, if only I had access to Mr. Peabody's Wayback Machine.
>george

Well, 12-13 years ago we had a "Hollywood Halloween Party" and I
found Hollywood candy bars as prizes.  I don't think I've seen
them since.  I have seen "Sky Bars" (used to have seven sections
each filled with a different goo) and Milk Shakes this current year.
But never in the same place twice!

Tootsie Rolls used to have (for 1 CENT each) little squares of
chocolate fudge or vanilla fudge wrapped in cellophane.  Those were SO good.  

I'd forgotten about Big Time.  Those were good too!  
Are Smoothies still around?  
Remember Peter Paul's
POWERHOUSE.  Now THERE was a candy bar.  Or Almond Cluster. Yum!
There are so many that are gone.  Don't forget the famous NO JELLY.


And the candy bars WERE bigger then.  And BETTER.  Can you really
name any candy bar today that tastes as good as those did then?
There are so many preservatives, substitutions, (fake nuts), corn syrup, etc.
nowadays that they just aren't the same.  Smaller, cheaper ingredients,
and bigger price.  OH, well, we have our memories....





Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: Dont do this!!! (Applesauce in Deep Fryer) 
Organization: Clemson University, Clemson SC
Date: Thu, 19 Nov 1992 03:49:26 GMT

>: Another "Don't" :  Don't substitute applesauce for oil in your deep 
>: fryer.  :)
>: -- 
>: Chris Behrens                               chrisb@hubcap.clemson.edu 

>I would like to ask one question:  Why would anyone put applesauce for oil
>in a deep fryer?  I am very curious!!!
>

Were you kidding ?  I was!  See the :) ?  Do I have to explain
everything I post ?  Queesadillas, Grape Nuts, Now apple sauce?

Why?  People were saying substitute applesauce for oil in all kinds 
of places (I know they meant *only* baking context, but who cares?)
Taken out of context: Everywhere you see oil, put applesauce.
Deep Fryer Instructions: Add oil to line.  (Subst Applesauce?)
Hypothesis: Don't do it!

Another "Don't" : Don't e-mail certain people who claim to have what
   you want, but you have to tell them that you want it to get it. 
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
Newsgroups: rec.food.cooking
From: jkapson@ad-29.Naitc.Com (John Kapson)
Subject: Sukiyaki ingredient confusion
Organization: AC Nielsen Co., Bannockburn IL
Date: Mon, 23 Nov 92 17:29:04 GMT


Greetings, All!

I was thumbing through a new Japanese cookbook last night and eyeing
a sukiyaki recipe when I came across the ingredient "yaki-fu".  I have
absolutely no idea what this is, and the glossary in the back merely
says "made from wheat gluten" or something similarly cryptic.  Does
anybody know what "yaki-fu" is?

+-----------------------+-----------------------------------------------+
|      John Kapson      |                                               |
| NRA               ILA |  "Fear a government that fears your guns."    |
| jkapson@nis.naitc.com |                                               |
+-----------------------+-----------------------------------------------+
|                   PGP Public Key available via email.                 |
+-----------------------+-----------------------------------------------+
From: robinh@cc.usu.edu
Newsgroups: rec.food.cooking
Subject: REQUEST: Kahlua cheesecake
Date: 17 Nov 92 20:16:10 MDT
Organization: Utah State University

Does anyone have or know of a recipe for a kahlua (sp?) cheesecake?
I had one at a Mexican restaurant in Jackson Hole this summer and I
haven't gotten over it. 
Thanks!
Robin
Newsgroups: rec.food.cooking
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Subject: Re: A new pasta variety (was: REQUEST: Spinach Lasagna)
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Date: Fri, 20 Nov 1992 19:05:00 GMT

In article <1992Nov19.124151.2517@nntp.nta.no>, styri@nta.no writes...
>Spinach Lasagna, do you mean using spinach to make green pasta?
> 
>Anyway, this reminds me of a nice twist to flavouring pasta. You can
>use stinging nettles (pick springtime, freeze for all year) in stead
>of spinach. Gives less color than spinach, but it's more amuzing to
>tell your guests what you have made for them. Have fun.
> 
>---
>YuNoHoo

Althought a spinach based pasta might be an interesting variation to 
the concept... Spinach Lasagna implies the addition of spinach to the 
cheese mixture.  Sorry I don't have the recipe with me now but I'll 
check my books over the weekend if somebody doesn't post it first.

R
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: List of 684 Muffin Recipes
Organization: Actrix Information Exchange
Date: Thu, 19 Nov 1992 22:14:05 GMT

In article <Bxw0z0.65@access.digex.com> igor@access.digex.com (Dan White) writes:
> To the person listing all these recipe titles:
> 
> polite flame on:
> 
> Rather than continuing to torture us and clog the bandwidth with requests 
> that, as you say, you have no intention of honoring,
> 
> 
> WHY DON'T YOU SUBMIT YOUR RECIPIES TO REC.FOOD.RECIPIES
> 
> then the headache is passed on to the archive keeper thereof.
> 
> flame off.
> -- 
> ------------------------------------------------------------------------
>                                                                Dan White
> ------------------------------------------------------------------------
> "Sometimes  I  think  the  surest  sign  that  intelligent  life exists

Why not just give us the titles of the recipe books?

Some of them may be available in the US.

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: darsie@eecs.ucdavis.edu (Richard Darsie)
Newsgroups: rec.food.cooking
Subject: Muffin Recipes - My Requests
Date: 20 Nov 92 00:46:01 GMT
Organization: University of California, Davis

To the wonderful person with the 600+ muffin recipes, 
here are the ones I'd like to see you post:

Apple, raisin & walnut
Apple, ginger, walnut & oat bran
Banana, bran, date
Banana chocolate chip
Best ever banana
Blueberry cornmeal
Chocolate cheesecake
Fresh peach
Pumpkin Bran


Thanks!!

Richard
Newsgroups: rec.food.cooking