HDTenEightyP/NetNews huggingface dataset:
From: carol@eecs.nwu.edu (Carol Surma)
Newsgroups: rec.food.cooking
Subject: carrot cake
Date: 3 Oct 92 20:28:56 GMT
Article-I.D.: eecs.1992Oct3.202856.30373
Organization: EECS Department, Northwestern University

Hello World!

What a riot!  As you might know right off the bat, this is my very first
message on rec.food.cooking.  My friend Carol suggested I pan the audience
because I am in need of a recipe for carrot cake with cream cheese
frosting.  If anyone out there has one that you think is absolutely
heavenly please send it my way.

Thanks.

Sue
susan@eecs.nwu.edu


-- 
			--Carol
			carol@eecs.nwu.edu
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: charcoal grills
Organization: Stanford University, California, USA
Distribution: usa
Date: Tue, 6 Oct 1992 15:03:31 GMT

I use either a gas nozzel on my portable propane tank, or an
electric starter on my charcoal for BBQ's.  Once you get off using
starter fluid, you can really really tell the difference in the
taste.  The petroleum significantly affects the end product, not to
mention potential toxic intake.  The electric starters are in
expensive... please try it.
Newsgroups: rec.food.cooking
From: joxley@cbnewsk.cb.att.com (jody.oxley)
Subject: Lentil recipes wanted
Organization: AT&T
Distribution: bl
Date: Mon, 28 Sep 1992 18:01:14 GMT

Last night my family had Near East's brand of lentil pilaf. It was
great--does anyone have a recipe for lentil pilaf or other lentil
recipes? I did copy the one for 'Baked Bean Pot Lentils' that was
recently posted. Anyone do lentils in their crockpot?

Thanks!
From: matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
Subject: Beef Stew (pressure cooker variety)
Date: 28 Sep 92 23:29:18 GMT
Organization: University of Colorado, Boulder

Here's a recipe for pressure-cooker beef stew, if you're not afraid to
use a pressure cooker.  I couldn't live without mine!

1 to 1-1/2 pounds stew meat, cubed (I usually use round steak)
4 large potatoes, skins-on, cubed in 1" pieces
4 carrots, scraped & cut into large chunks
1 large onion, cut into large chunks
1 large can stewed tomatoes (or progresso ital. tom., cut up)
3 cloves garlic, mashed
2 bay leaves
salt, pepper to taste
2-3 Tblsp. Worcestershire sauce

Brown meat, onions & garlic in worcestershire in the bottom of the pressure 
cooker.  Add remaining ingredients, including liquid from tomatoes.  There 
should be a good amount of liquid in the pan, if not, add a little water.  
Cover and bring up to pressure, cook 20 minutes.  Let pressure go down, 
serve with a good sourdough bread, and dark beer (IMHO) :-). 

You can use lamb instead of beef with excellent results.  Sometime I also use 
turnips, but not everyone likes the flavor.  It's important to use LARGE chunks
of everything, or you'll end up with mush.  Good tasting mush, but mush.

Kellie Matthews-Simmons
internet::matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: help ... need beet recipes
Organization: Wayne State University, C&IT
Date: Tue, 6 Oct 1992 19:55:17 GMT

In article <1992Oct6.181646.7201@magnus.acs.ohio-state.edu>
lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:
 
>
>Help, the garden is overflowing with beets this year.  Any idea what
>to do with them?  Any help will be appreciated!
>Lori Rellick
 
Make Beet Borscht, of course! Peel and julienne the beets. Cook in
a bit of butter or oil with an equal amount of onion. Cover with
water. Bring to a boil, lower heat and simmer for a half hour. Add
enough lemon juice to bring back the red color. Salt to taste.
Chill and serve with a dollop of sour cream.
 
       --mike
From: coomes@hpnmdla.sr.hp.com (Brenda Coomes)
Newsgroups: rec.food.cooking
Subject: Re: What do you do with Chutney?
Date: 6 Oct 92 18:56:24 GMT
Organization: Hewlett-Packard, Santa Rosa, CA


   I like to serve chutney with sausages.  There is a wonderful cookbook
 called "San Francisco A La Carte" which has a pear chutney recipe in
 it.  I make it in the summer and then enjoy it all year.  

   Also out here in the Bay Area we can get Chicken Sausages by Bruce
 Adeills.   A perfect summer meal is

        Grilled Chicken or Turkey Sausages
        Grilled Red Onoins and Bell Peppers
        Chutney
        A BIG Salad
        Some good bread

    All the cooking is outside so the house stays cool.

  Brenda Coomes
Newsgroups: rec.food.cooking
From: bellas@soldev.TTI.COM (Pete Bellas)
Subject: Re: REQUEST: Pizza Hut Sauce
Reply-To: bellas@soldev.TTI.COM (Pete Bellas)
Organization: Transaction Technology, Inc.
Date: Wed, 30 Sep 1992 14:39:12 GMT

I appologize for the multiple postings, we had a munged mailer yesterday.

			-Pete-

* Pete Bellas                   "Cogito ergo spud"                         *
* Citicorp/TTI                       I think therefore I yam.              *
* Santa Monica, CA                                                         *
* bellas@gamma.tti.com                                                     *
Newsgroups: rec.food.cooking
From: jens4813@hgc.edu (Kevin Jensen)
Subject: FAQ for this newsgroup where are they?
Organization: The Hartford Graduate Center
Date: Mon, 5 Oct 1992 18:07:01 GMT
From: jbeason@s.psych.uiuc.edu (Joseph E. Beason)
Newsgroups: rec.food.cooking
Subject: Request: pineapple and macadamia nut fruitcake
Date: 28 Sep 92 21:01:49 GMT
Organization: UIUC Department of Psychology

Hi, looking for a yellow-batter fruit cake recipe with just pineapple and
macadamia nuts in it.  Used to have a recipe, but it has disappeared, and
Fruitcake Season is just around the corner (especially if you're into those
looooooong alcohol soaks...).

Joe
Newsgroups: rec.food.cooking
From: guy@slustl.slu.edu (Guy Smith)
Subject: Re: Where did those green spots in carrot cake come from?
Organization: Saint Louis University  Saint Louis, MO
Distribution: na
Date: Mon, 5 Oct 1992 15:56:25 GMT

In article <BvIIC3.8CC@cs.dal.ca> wzhuang@cs.dal.ca (Wendy Huang) writes:
>I made carrot cake using very fresh carrot. But every time I found green spots
>in the cake, just like I had put some spinach or something like that. I don't
>know what happened. Anybody have the same experiences?
>Wendy
I once made some carrot cake with sunflower seeds, which turned bright
green (the seeds, not the whole cake). A bit disconcerting but it tasted
ok. Presumably some chemical reaction. Any takers?
From: kumard@acsu.buffalo.edu (Deepak Kumar)
Newsgroups: rec.food.cooking
Subject: Cafe Latte, Cappucino, Cafe au lait...
Date: 5 Oct 92 19:22:40 GMT
Article-I.D.: acsu.Bvnxts.A6t
Distribution: usa
Organization: State University of New York at Buffalo/Comp Sci

I was hoping someone from the bay area would explain this...but anyway
this (listing of Caffe Latte and Cafe au Lait) seems to be a
California (west coast?) phenomenon...In San Francisco, at least,
Caffe Latte comes with frothed milk...with espresso style-brewed
roasted coffee...

Cafe au Lait is "american brew"ed with scalded milk (sometimes
frothed) ....and that is why it is cheaper (they use regular coffee). 

Got this from cafe's owners....where it doesn't really mean
that it is the "REAL THING" as you may get in Italy or France etc.
There is a difference (big DIFFERENCE) in the way the CAFE's serve
coffee and the names don't necessarily reflect their origins....just
their own way pf serving coffee.

Deepak.


-- 
I'm not a teacher but I play one at school.
kumard@cs.buffalo.EDU                    Deepak Kumar, Department of Comp. Sc.
kumard%cs.buffalo.edu@ubvm.bitnet        226 Bell Hall, SUNY@Buffalo, NY 14260.
Organization: Junior, Physics, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Mon,  5 Oct 1992 15:04:14 -0400 
From: "Jennifer A. Newbury" <jn1t+@andrew.cmu.edu>
Subject: Fresh Sage and Flower Vineagar
	<1992Oct5.135540.9777@udel.edu>
Distribution: rec

I was down in the Strip District of Pittsburgh over the weekend (an
awesome collection of wholesale produce and specialty food shops) and
couldn't resist buying a bottle of edible flower vineagar.  It looks
beautiful (blossoms and marigold petals floating around in it) and
smells wonderful.  Does anyone have any suggestions about what to do
with it??

I also got a sage plant  and was wondering what I could do with it also.
 I've only ever used rubbed sage before on pork chops, etc...

Thanks for any help!
Jenny
Newsgroups: rec.food.cooking
From: barbie@oakhill.sps.mot.com (Barbara Fields)
Subject: bread recipie for Betsey in college
Organization: Motorola Inc., Austin, Texas
Distribution: na
Date: Fri, 2 Oct 1992 15:14:45 GMT

This is to Betsey who requested a simple bread recipie
for a college student; sorry I lost your email address, but I wanted
to re-specify the ingredients for the bread recipie I sent you:

2 cups milk
6 Tablespoons butter
2/3 cup sugar
2 packages dry yeast
3 eggs (optional)
2 teaspoons salt
5-6 cups flour

The instructions are the same, but I must have been thinking of
another dough at the time!

****************************
Barbara Fields
Motorola SPS / Austin, Texas
****************************
Newsgroups: rec.food.cooking
From: datri@egsner.cirr.com (Anthony Datri)
Subject: Re: Floyd!
Organization: Central Iowa (Model) Railroad, Dallas, Tx.
Date: Wed, 30 Sep 1992 20:51:58 GMT

>>them all, from Graham Kerr, Joyce Chen, and Justin Wilson to the Pizza

>Heh, and, er, drinks -- copiously!  Somewhat reminiscently
>of Graham Kerr in the old days.
>his ol liver holds out ...

Is Justin Wilson the older, Cajun-ish guy who does "Louisiana Cooking"?
If so, he's a copious drinker as well.  I guess one'd have to be to eat
turnips 8^)

I've seen a couple of the recent Graham Kerr shows, and they're just not
the same.
Newsgroups: rec.food.cooking
From: esther@verdix.com (Esther Lumsdon)
Subject: REQUEST: recipe for veggie chili w/peanuts
Keywords: tasty, peanuts
Organization: Verdix Corp.
Distribution: na
Date: Mon, 5 Oct 1992 21:28:08 GMT

I've been eating vegetarian chili at a local restaurant, and liking it.
I have a couple of recipes at home for vegetarian chili, but none of them
include peanuts like the restaurant does.  I have no idea whether the
peanuts should be raw or roasted, so am unwilling to just experiment.
I can identify pinto beans, green pepper, and peanuts in the restaurant,
and a tomato base.

I would prefer a crock-pot recipe, but I can adapt.
thanks!
-- 
------ Esther Lumsdon   employed by, not speaking for, Verdix Corporation
     It's nice to be important, but it's more important to be nice.
  esther@verdix.com  or  esther%verdix.com@uunet.uu.net   
Newsgroups: rec.food.cooking
From: howard@m.cs.uiuc.edu (Bonnie Howard)
Subject: Re: pear (apple) butter - easy, great!
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Date: Thu, 1 Oct 1992 18:17:05 GMT

lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:

>chunky pear butter
>(I modified a recipe for slow-cook apple butter from the menonite
>(sp?) cookbook - "More from Less")

>(all amts are approx)

>4 cups chopped pears (very ripe - i.e., you can do nothing else with)
>1 teaspoon cinnamon
>1/4 teaspoon ground cloves
>scant cup of sugar
>about an eighth of a cup of vinegar
>just enough water to get it going (cover the bottom of the pan)

>put all of this in a pan on top of the stove.
>Boil it for a while until the pears get soft,
>mash it with a potato(E) masher a bit to get the
>chunks of pear smaller.  Cook this down until it is very
>thick (the time will ofcourse depend on how much water
>you started with).  Then it's done! (I think this whole process,
>including peeling the pears, took about an hour).  The original
>recipe for apple butter calls for cooking slowly in an oven
>for 3 hours, and around here the folks cook it over a fire outside
>in an iron pot (this really smells good) but who has the time?  
>Anyway, you have to ofcourse mix this in the later stages to prevent
>it sticking and burning.
>I put mine in a jar, let it cool off then put it in the frige(I expect
>to consume it quickly).  You can put it up, (can it), if you make alot
>I wonder if it can be frozen?

>For those of you not from this part of the US, you eat this stuff on bread -
>its a cross between applesauce and jam.  Its great! Its easy! It takes care
>of all those old pears (or apples) you've been wondering what to do with!
>- Lori Rellick


I do a similar recipe for apple butter and I do it in a crock pot - 
It's GREAT - cause you can let it cook all night and get up to a house
smelling WONDERFUL!!!!  I will try and bring it so I can share with 
you .

bonnie
From: kovach@kahane.cogsci.uiuc.edu
Newsgroups: rec.food.cooking
Subject: REQUEST: Vollkorn Klosterbrot Bread
Keywords: bread whole-corn monastery-style
Date: 6 Oct 92 20:21:07 GMT
Article-I.D.: news.Bvpv79.I75
Organization: UIUC

I am looking for a recipe for a whole Kernel, monastery-style rye bread.
(Vollkorn Klosterbrot)  My sister-in-law bought an imported loaf and we'd
like to try to make it here.  The ingrediences were listed as...

         wholemeal rye      60%
         whole kernel rye   20%
         wholemeal wheat    10%
         unbleached wheat   10%

If someone has a recipe for this or something similar, or if they would
have suggestions on how to make this please e-mail me.  I don't usually
read the newsgroups.   I will make a summary for the net.

Thank you!

Ed Kovach <kovach@kahane.cogsci.uiuc.edu>
Linguistics  - UIUC
From: roder@cco.caltech.edu (Brenda J. Roder)
Newsgroups: rec.food.cooking
Subject: Re: Problem Oven
Date: 6 Oct 1992 21:24:03 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: sandman.caltech.edu

[Propane oven too hot]

I second the recommendation for an oven thermometer mentioned elsewhere,
it can also help you determine if your oven actually regulates.  I had
an old gas oven in an apartment once which didn't seem to actually 
regulate the temperature.  I would heat the oven up and then turn down
to the lowest setting.  Generally I could keep it around 350 or so, but
needless to say I never baked anything too fussy about temperature :-)


-- 
-- Brenda (roder@cobalt.caltech.edu)
Thought before action, if there's time.
    _The Edge_  Dick Francis
Newsgroups: rec.food.cooking
From: pc0837@sarah.albany.edu (COHEN PAUL L)
Subject: Re: Sweet & Sour Sauce
Organization: State University of New York at Albany
Distribution: rec
Date: Fri, 2 Oct 92 14:39:13 GMT

In article <APS.92Oct2141845@kaarne.cs.tut.fi> aps@cs.tut.fi (Suntioinen Ari) writes:
>
>
>How does one make Chinese sweet and sour sauce from scratch?
>Please email and I'll summarize if something interesting comes up.
>
>Thanks!

I'd also like this. pc0837@sarah.albany.edu

Thanks
                                 -Paul
From: tkwang@mcnc.org (Tzung-Kwang Wang)
Newsgroups: rec.food.cooking
Subject: Re: Request: Broccoli with Garlic Sauce
Date: 28 Sep 92 18:40:44 GMT
Distribution: usa
Organization: MCNC Center for Microelectronics, RTP, NC

In article <1992Sep23.124405.26433@linus.mitre.org> cwechter@cyclone.mitre.org (Christine G. Wechter) writes:
>How about the Broccoli with Garlic Sauce you get
>in Chinese restaurants?  Comes with a dark brown, spicy,
>garlicky, sort of oily (depending on the restaurant)
>sauce, water chestnuts, and optionally, ground pork (ick).
>Those funny mushrooms, possibly, too.  
>
>I've never been able to duplicate that sauce.  If only
>I could make it, I bet it could convert even George
>Bush.  
>
>Anybody have the recipe?  I can never find it in 
>Chinese cookbooks...is that because it's an Americanized

It is a mix of soy sauce, dry red hot pepper, minced garlic, minced water chestnuts, thin black mushrooms.  It's also ued on Chinese eggplan, good.

>dish, or is it a recipe that restaurant owners don't
>want us to have??
you are right in both, it is an Americanized version, and the sauce is the restaurant owner's.  But it is also in just about every Chinese cookbook(in Chinese).if there is enough interest, I may translate it for you.  I have never had the same garlic sauce food here as those in Taiwan.
>
>
>Chris
>cwechter@mitre.org
From: bunny@bsu-cs.bsu.edu (Marsh)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:Flavored oils
Summary: Cloudy oil *remedy*
Date: 27 Sep 92 02:34:30 GMT
Organization: CS Dept, Ball St U, Muncie, Indiana

In article <1992Sep24.083908.1@gallua.gallaudet.edu>, rlwilliams@gallua.gallaudet.edu writes:
> Hi,
> 	I wonder if anyone out there has made flavored oils. I put some 
> basil leaves in some olive oil and the oil is starting to look cloudy. Is 
> that ok? Is there something else I should be doing?  
> 	(I thought I posted this before but couldn't find it just now. If 
> I'm repeating myself, my apologies...)
> 
> 	rlwilliams@gallua.bitnet


Sorry, this only works if it's done when the oil is first being made.

When the bottle is being readied for oil & spices, pour a bit of
boiling water in after washing with detergent.  Allow to dry upside
down.

Heat the oil before pouring it into the bottle.  Add the spices etc.
afterward and preferably before the oil cools...but don't cook them!

I've given flavored oils as gifts for years and this is the *only*
thing that keeps them from clouding in my experience.

-Tracy
From: mborgerding@desire.wright.edu
Newsgroups: rec.food.cooking
Subject: Salsa
Date: 30 Sep 92 00:37:32 GMT
Organization: Wright State University


	I've done some amount of experimentation with salsa-making and have
made batches before which fetched great comments from those who tried it.  
Lately, I've been making the batches by the half-gallon, so as to spread it
around to all my friends that want it.  The one thing that bothers me is this:
When I chop up the tomatoes, put them in and cook them with the peppers, it is
usually very thin.  I've been using tomato paste to thicken it up a bit, but I
don't really like the taste that it gives the salsa.  Anybody got an idea?
						Mark
PS Please Email me any responses.
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: RECIPE: Oatcakes
Organization: University of Colorado, Boulder
Date: Tue, 6 Oct 1992 22:39:13 GMT

In article <24068@sybase.sybase.com>, leighann@fugazi.sybase.com (Leigh Ann Hussey) writes:
> In article <Buo4y1.6J@dcs.glasgow.ac.uk>, jack@dcs.glasgow.ac.uk (Jack Campin) writes:
> 
> Well, I've had quite reasonable success with the following recipe,
> adapted by yrs truly from various sources.
> 
> OATCAKES
> 1.5 c whole or steel-cut oats
> 1.5 T soft butter
> 1/2 t salt
> 5-8 T hot water
> 
> Pulverize oats in a food processor until mostly powdered, with some
> Good luck!
most of recipe deleted...
> 	- Leigh Ann
Wow!  A kindred spirit.  I make my oatcakes/bannocks exactly the same way, 
they're wonderful.  Even my INCREDIBLY PICKY 8-year old daughter likes
them.  I arrived at my recipe by adapting a couple of period recipes from
a couple of ancient (circa 1600) recipes while I was active in the SCA.  
Nice to meet you!

Kellie Matthews-Simmons
internet::matthews_K@cubldr.colorado.edu

think I'll go home and make a batch....
From: nev@cbnewsj.cb.att.com (nancy.e.ellard-vass)
Newsgroups: rec.food.cooking
Subject: Devonshire Cream/Clotted Cream
Date: 29 Sep 92 13:04:53 GMT
Organization: AT&T

A while ago there was a posting for some sourses for clotted cream. Several
people mentioned sources, and I remember the shipping was very expensive.

I received a catalog from Wolfermans. They make english muffins, crumpets,
muffins, breads, etc... They have a 6oz jar of Devonshire Cream, which I
think is the same as clotted cream for $6.50, and 3 jars for $~15.

I'm going to order some items for a brunch I'm having, and of course I forgot to
bring the catalog in, I think the number is 1-800-999-1910, if not you can call
800 directory assistance, or send me email and I'll bring the catalog in.

Nancy
att!hoqax!nev
908-949-5679
From: wdao@aludra.usc.edu (Walter Dao)
Newsgroups: rec.food.cooking
Subject: rec.food.eating ?
Date: 4 Oct 1992 02:12:09 -0700
Organization: University of Southern California, Los Angeles, CA
NNTP-Posting-Host: aludra.usc.edu


A few weeks ago I asked how to cook crabs. 
Now I am asking how to eat it .

Ok, I have a few crabs (name your type) steamed to perfection in one hand and
a hammer in hte other. I crab the beast open and am ready to eat the beast.
What are the perfect dip for it ? (lemon and salt+ pepper ? mayo ?)

				Walt
From: martin@adpgate.UUCP (Martin Golding)
Newsgroups: rec.food.cooking
Subject: Re: rec.food.washing.up
Date: 6 Oct 92 19:05:00 GMT
Article-I.D.: adpplz.1616
Organization: ADP Dealer Services R&D, Portland, OR

jern@visual1.jhuapl.edu (Bob Jernigan) writes:

: I'm wondering about kitchen customs, how cooking chores are managed, 
: shared or disputed.

We have no children, which greatly changes the situation. I think that
cooking, like eating and other joys, is too precious to be forced.
Noone should ever _have_ to cook; just like no one should ever _have_
to eat. Yes, I know parents _have_ to cook. It's one of the Fundamental
Flaws of the Universe.

OTOH when I was a kid we were making weekend breakfast by the age of ten,
thanks to judicious applications of my mother's Kitchenaid. (The drawback
to that was when my little brother discovered food color: imagine having
to face green pancakes with red peppermint syrup at some ungodly hour
on a Saturday, and keep smiling.)


So we have a Standing Rule: There's Always Pizza.
If neither of us feel like cooking, and both of us don't feel like eating
out, we order pizza. After two days of pizza, usually somebody feels
like cooking. Purchases of cookbooks and cooking gadgets are always 
accepted without argument (although we'd probably discuss expensive
toys; we talked for weeks before we bought the Kitchenaid).

I try to clean up while cooking; the dishwasher's convenient for utensils,
we just hot rinse knives and pans and it's easy enough to wipe down a counter
among simmerings or between stirrings. Occasionally she'll chop and slice
and I'll do final assembly, especially for parties and foreign food.
I enjoy the mad tossing and simultaneous preparation that would leave
her annoyed and frazzled, and she takes the last minute time to freshen
up and relax before guest begin arriving.


There's another often overlooked very large issue: If you have different
basic standards (eg I _hate_ seeing pots soaking, she can't _stand_ a stack
of dishes in the sink), it's hard to trade off responsibilities. "If you
want it done right, you have to do it yourself." If you want someone else
to do it, it has to be on their terms. After much discussion and an
excess of arguing, we have managed to accept these basic flaws in each
other's personalities. Until we understood the problem, it was impossible
to settle it. 


: Please email to me, if there is any interest in kitchen custom I'll post 

What, and miss out on the the yelling and screaming^H^H^H^H^H^H^Hdiscussion?


Martin Golding   | If there were a God,
   DoD #236      |  cocoa butter would be monounsaturated.
[motcsd!]mcspdx!adpgate!martin
From: anne@hpcvra.cv.hp.com (Anne Shatrau)
Newsgroups: rec.food.cooking
Subject: REQUEST: Shepherd's Pie Recipe
Date: 5 Oct 92 21:47:12 GMT
Organization: Hewlett-Packard Co., Corvallis, OR, USA

Hi,

I posted this to rec.food.recipes (a group I used to read ages ago), but
there seems to be no traffic there.  Today I tried reading *food* and lo 
and behold, I found that everyone must be hiding here in rec.food.cooking!

I'm looking for a recipe for "Shepherd's Pie".  The kind I've had that I like
the most was a sort of meatloaf on the bottom, with whole kernal corn on
top of it, and then topped by mashed potatoes (and sometimes gravy).

Any and all recipes will be greatly appreciated.  Thanks in advance!



anne@hp-pcd.cv.hp.com

  
Newsgroups: rec.food.cooking