HDTenEightyP/NetNews huggingface dataset:
From: semele@oscar.bellcore.com (Semele Halkedis)
Subject: Re: Please send $250 cookie recipe
Reply-To: semele@oscar.bellcore.com (Semele Halkedis)
Organization: Bellcore
Date: Tue, 5 Jan 93 16:07:53 GMT

In article <fred-mckenzie-050193092721@k4dii.ksc.nasa.gov>, fred-mckenzie@ksc.nasa.gov (Fred McKenzie) writes:
|> In article <30DEC199218240327@stars.gsfc.nasa.gov>,
|> offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) wrote:
|> > Let's not start this again.  THE $250 COOKIE STORY NEVER HAPPENED.
|> > I know everybody knows someone who knows the person to whom this happened, 
|> > but it is a load of bull****.  IT NEVER HAPPENED.  
|> > This is a classic example of an urban legend...
|> 
|> Joel-
|> 
|> I can easily believe you, since the story was so unlikely.
|> 
|> However, has anyone tried the recipe?  Is it any good?  Or, is it just
|> another ordinary cookie recipe?!
|> 
|> fred-mckenzie@ksc.nasa.gov

I've made it - the cookies are terrific.  A friend of mine emailed it to me,
and it had been forwarded through about ten zillion people.  Whether
the man who started the chain I have actually had the "Neiman Marcus
Cookie Experience" or not, I neither know nor care, but the 
recipe makes great cookies.

I don't often read this group, and I'm not sure if the original
post included the recipe.  If it didn't, I'd be happy to email it
to people who want it or I'll post it if enough people want it.

Semele
-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
| Semele E. Halkedis         | "The world is not only stranger than |
| semele@oscar.bellcore.com  |  we imagine, it is stranger than we  |
|                            |  can imagine."    -- Heldane         |
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Newsgroups: rec.food.cooking
From: rudoff@mdd.comm.mot.com (Doug Rudoff)
Subject: Re: Food dehydrators (was Re: Beef Jerky questions..!)
Organization: Motorola, Mobile Data Division - Seattle, WA
Date: Tue, 5 Jan 1993 01:21:10 GMT

In article <1993Jan4.220343.4166@wuecl.wustl.edu> jab3@cec2.wustl.edu (John Alonzo Breen) writes:
>What about the other things the dehydrator vendors tout?  I would love
>to have a constant supply of banana chips - can these be made without
>a dehydrator?

From past postings here, crisp banana chips are made from frying, not
dehydrating. Dehydrated banana is chewy.

Not that I've ever dehydrated or fried a banana before, but that's
what I read.
-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Doug Rudoff          Motorola, Seattle    INTERNET:rudoff@mdd.comm.mot.com
                                            USENET:uunet!mdisea!rudoff   
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Newsgroups: rec.food.cooking
From: levin@world.std.com (Levin F Magruder)
Subject: Re: Ultimate Cookware?
Organization: The World Public Access UNIX, Brookline, MA
Date: Sat, 9 Jan 1993 20:08:11 GMT

[thread about various expensive pots and pans]

I grew up with stuff called Creusart, enamalled iron, I believe.
It usused to be widely available (all department stores, e.g.) but
beyond my budget.

Now, I could afford a few pieces, but I can't find it.  Do current
exchange rates make it just too outrageous?  Or did it turn out
to be made with toxins or something?  It seems to have disappeared
entirely.

Also, is there a U.S. made knock-off?  I would imagine a good
portion of the cost has to do with transporting something so bulky
and heavy from France.

Newsgroups: rec.food.cooking
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Wed, 6 Jan 1993 20:09:55 GMT

In article <1993Jan6.185622.28386@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>I had three disasters in my earlier years of cooking:
>
>1) When I was about 7 I decided to cook something on the gas stove - not 
>   knowing any difference, I used a plastic bowl .... need I say more?
>   My mom came in, grabbed a container, turned off the gas, flipped the 
>   burning bowl into the container and headed to the sink to douse it all
>   with water - she had to replace the container that she grabbed cuz the
>   melted plastic wouldn't come off - the stove survived with no plastic
>   left behind (I think the plastic finished burning on the burner leaving
>   only ashes behind)

I had a roommate in college who was a great source of kitchen
disasters  (grad student dorm -- we had a full kitchen).  Her 
method of cooking anything on the stove was to turn the heat
on high, leave, make a phone call, and forget about it until
the smoke detector went off.

But your story of cooking in innapropriate things reminded
me of one incident in particular.  One day this roommate 
cooked porkchops in a waffle iron.  I've never seen anything
funnier than a pork chop propping up a waffle iron lid while
the little light desperately goes on and off trying to tell
you your waffle's done.  Of course it left a horrible mess
inside and out.  She didn't clean it out until I blew up (it 
was my waffle iron) but she did so by dunking the whole thing,
electric cord and all, into the water.  

Oh gee, now I've gotten going on college kitchen disasters.
Our whole building was evacuated once because of a small
smoldering fire.  So we were stood outside in cold weather 
while the firemen looked for the cause.  They found it.  It was a 
greasy frying pan that had caught on fire.  Instead of
doing anything reasonable with it, the person who had it
had thrown it down the trash shute while it was on fire.


Julie
DISCLAIMER:  All opinions here belong to my cat and no one else

Newsgroups: rec.food.cooking
From: DCHRISTO@vm.cc.purdue.edu (Dorothy J. Christoff)
Subject: Re: crock pot recommendations
Organization: Purdue University
Date: Fri, 8 Jan 1993 14:16:48 GMT

In article <NSINGH.93Jan7115510@hqsun5.oracle>
nsingh@hqsun5.oracle (Naunihal Singh) writes:
 
>I am looking to buy a crock pot but know nothing about the different
>brands available or how good they are (there is no consumer reports
>survey on this subject that I could find). So, all ye crock potters -
>speak out !!!!!!
>
 
Check recent issues of _Consumer Reports_ - they recently did an article
on slow cookers and crock pots.  (May even be the most current issue, but
in any case, within the last couple of months.)
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: What to do with LOTS of Tomato Paste?
Organization: Clemson University, Clemson SC
Date: Wed, 6 Jan 1993 03:41:33 GMT

Why not marinated carrots ?  I usually use a can of condensed tomato
soup with 1 pound of carrots.  I don't see why tomato paste wouldn't
work...

Marinated Carrots 
-----------------
1 pound carrots peeled and chopped (sliced into coin shaped pieces)
1 can condensed tomato soup (about a cup) or tomato paste
1 onion sliced either into rings or 1/2 - 3/4 inch chunks 
1 green pepper (w/o seeds) sliced like the onion
1 dollop yellow mustard (maybe a tablespoon)
1 half cup or more (to taste) vinegar (I use cider vinegar)
1 half cup or more (to taste) sugar

I hope that's all, and close enough proportions.
Boil raw carrots in water bath until soft.  Or use canned carrots.
Drain.  Add all other ingredients.  Simmer over low to medium heat
stirring often to avoid stiking and burning until pepper and onion
are of desirable softness.  Maybe 20 - 30 minutes depending on your
taste, and how hot you simmer. 
If you want crispier veggies, simmer less.
Cool and refrigerate before serving.  Maybe overnight.
Lasts for quite a while if any is left after the first day.

-- 
Chris Behrens                                  chrisb@hubcap.clemson.edu 
Clever .sig file in the works.  Maybe next time.  Sorry. 
Newsgroups: rec.food.cooking
From: louray@seas.gwu.edu (Michael Panayiotakis)
Subject: Re: Yeast and breadmachines
Organization: George Washington University
Date: Tue, 12 Jan 1993 19:51:40 GMT

In article <fred-mckenzie-110193165855@k4dii.ksc.nasa.gov> fred-mckenzie@ksc.nasa.gov (Fred McKenzie) writes:
>In article <1993Jan7.234408.23128@ncar.ucar.edu>,
>sheehan@pagosa.scd.ucar.edu (Tim Sheehan) wrote:
>> 
>> Could someone please give me a quick synopsis of the different types of yeast
>> that are available (i.e. what types are their and what is each type used for).
>> Also, what type of yeast is best for making bread in a bread machine?
>


I have tried both rapid rise and regular, and it seems rapid rise gives
better results.  Lately, however, I have not been able to get the bread
to rise alot...may be the temperature of the water (I'll need to heat
it). (I have the Zorich... machine.).Anyway, I"ll have to experiment.
BTW, has anyone tried that new "bread machine" yeast??? how iis it??


one reply to original question included:
>Tim-
>......
>With further research and experimentation, I have concluded that the ideal
>temperature range for yeast activation is around 110 to 115 degrees F. 
>Anything above 120 degrees will most likely kill the yeast.  Anything less
>than about 105 degrees, and the yeast won't fully activate.  I now set the
>microwave probe for 110 degrees F.  The probe temperature continues to rise
>to about 115 degrees, after the microwave cuts off.  I now have
>consistently good bread rising, considering that some recipes naturally
>will rise more than others.  I have even had a couple of loafs that rose so
>much, they pushed the lid of the machine open!
>
>
>fred-mckenzie@ksc.nasa.gov

I think one of the reasons that you need to lower the "ideal" temperature
is lowered for a bread machine has to do with the surrounding
temperature of the dough.  In a bread machine, the dough is continuously
kept warm, and the 120 degree water will not cool easily.  But when you
knead the dough yourself, you allow the dough to cool down much faster,
and thereforethe water that you use hs to be 5-10 degrees higher, in
order to maintain that ideal 115 degrees.
Just my theory, but it seems feasible.


-- 
pe | ep    "I don't know, but I've been told,      
ac | ca     it's hard to run with the weight of gold
e / \ e     other hand, I've heard it said,
 /   \      it's just as hard with the weight of lead."______________________GD
Newsgroups: rec.food.cooking
From: staffan@ca.serum.kodak.com (Kenneth Staffan (x37507))
Subject: Re: Call for Discussion: rec.food.breadmachines
Organization: Clinical Products Division, Eastman Kodak Company
Date: Tue, 5 Jan 1993 20:52:11 GMT

In article <C0E83M.2ro@eis.calstate.edu> rmarque@eis.calstate.edu (Roy Marquez) writes:
>I too vote for creation of this group.

I haven't seen a call for votes, so I'm assuming this is still in the 
discussion stage.  Would it make and sense to make it rec.food.bread instead,
so that other bread-related discussions - books, recipes, etc. which
would presumably be of interest to both machine and hand bakers would
stay together?

Ken
Newsgroups: rec.food.cooking
From: davidw@cascade.demon.co.uk (David Wilkinson)
ReplyTo: davidw@cascade.demon.co.uk
Subject: RECIPE: Chicken Mulligatawny Soup
Distribution: world
X-Mailer: cppnews $Revision: 1.16 $
Organization: Remarkably little
Date: Mon, 11 Jan 1993 22:28:33 +0000

From Madhur Jaffrey's Indian Cookery (BBC Books, ISBN 0 563 16491 3)

Chicken Mulligatawny Soup

Serves 4-6

6oz red split lentils, washed & drained
2 pints chicken stock
1/2 tsp ground turmeric
4oz potato
1 chicken breast, boned & skinned (about 7oz)
1 1/4 tsp salt
Freshly ground black pepper
5 cloves garlic, peeled
1 1/4 inch cube fresh ginger, peeled and coarsely chopped
4 1/2 tablespoons + 8 fl oz water
3 Tablespoons vegatable oil
1 tsp ground cumin seeds
1 tsp ground coriander seeds
1/8 - 1/4 tsp cayenne pepper
1 tablespoon lemon juice (or more to tast

Combine lentils, stock, and turmeric in pot and bring to 
boil. Cover, leaving lid slightly ajar, and simmer on low heat 
for 30 mins.

Peel potato, and cut into 1/2 inch dice. Add to soup. continue 
simmering as before for 30 mins.

Put garlic, ginger + 4 1/2 tbs water in blender and blend to smooth paste.

Remove fat from chicken breast, cut to 1/2 inch dice and put in bowl
with 1/4 tsp salt and black pepper. Toss to mix.

Puree soup base in blender. Add 1 tsp salt and mix.

Rinse and wipe out soup pot. Put in oil and heat over medium flame.
When hot, put in garlic-ginger paste, cumin, coriander and cayenne.
Fry until spice mixture slightly brown and separates from oil. Add chicken 
and stir fry till cooked (2-3 mins). Add 8 fl oz. water and bring to boil. 
Cover and simmer for 3 mins. Pour in pureed soup & lemon juice. Stir to mix
and bring to simmer. Check seasonings and simmer for a couple more minutes.

I've made this several times now, and love it. The only adjustments I've
found necessary are to add (as Madhur Jaffrey recommends) a drop more lemon
juice at the end - I guess it's a matter of personal taste.

Dave W.


--

David Wilkinson               
Coventry,                                          davidw@cascade.demon.co.uk    
England.                                           davidw@cix.compulink.co.uk     

Newsgroups: rec.food.cooking
From: brand@rtsg.mot.com (Robert W. Brand)
Subject: Japanese Shrimp request - retry
Keywords: Italian parsley; Pasta cookbook
Organization: Motorola Inc., Cellular Infrastructure Group
Date: Thu, 7 Jan 1993 23:31:31 GMT

Noone was able to respond to my request for a "Golden Shrimp" recipe of the style
served by non-traditional (your table is now a grill) Japanese restaurants.
I was told that the recipes are closely guarded secrets, but I'm surprised
that even the net wouldn't have an answer.  

If you passed this request before, because you figured someone else might answer,
please consider replying to this retry.  I'd like to know.  Thanks

brand@rtsg.mot.com
bobb%isdgsm.rtsg.mot.com
-- 
Bob Brand
From: gbrower@acpub.duke.edu (Gary Brower)
Newsgroups: rec.food.cooking
Subject: Re: Call for Discussion: rec.food.breadmachines
Date: 5 Jan 93 13:56:56 GMT
Organization: Duke University; Durham, N.C.

As I suggested a month or so ago, I think it would be great for a group
to exist that would focus on kitchenware/kitchen machines.  Rec.food.
breadmachines is limited with respect to my original suggestion, but it
would limit the postings on the rfc net.

Go for it!

Gary
Newsgroups: rec.food.cooking
From: kudzu@netcom.com (Michael Sierchio)
Subject: Re: Leftover goose - what should I make?
Organization: True Love, and Home-Grown Tomatoes
Date: Tue, 5 Jan 1993 17:19:56 GMT

In article <casseres-040193101848@missmolly.apple.com> 
	casseres@apple.com (David Casseres) writes:

>In article <sophie.725577394@gargoyle>, sophie@gargoyle.uchicago.edu
>> even if I knew there would only be 4 of us to eat it...
>> 
>> Now I have a lot of the meat left over (as well as a *lot* of
>> goose fat!).  Does anyone have suggestions?  Wht can I make with
>
>Cassoulet!  This is a rare opportunity to make and gobble up one of the
>most sublime of all heavy-cholesterol dishes; don't miss out!

Well, it's far too late to make a confit, since your goose is cooked.
You can render the fat and keep it for making cassoulet, or duck or goose
confit.  Leftover goose would make an inferior confit.
-- 
+--------------------------------------------------------------------------+
|  Michael Sierchio                          1563 Solano Avenue, Suite 123 |
|  kudzu@netcom.com                                Berkeley, CA 94707-2116 |
+--------------------------------------------------------------------------+
From: meb4593@galileo.rtn.ca.boeing.com (Michael Bain)
Newsgroups: rec.food.cooking
Subject: Re: Making pasta with Kitchenaid..
Date: 6 Jan 93 22:35:44 GMT
Distribution: usa
Organization: Boeing Commercial Airplane Group, Seattle

Is there any special techniques to separating/drying the pasta after
extrusion?  We tried the angel hair spagetti our first time and it took
a couple of hours to separate/dry it (one strand at a time).  I figured
we must be doing it the wrong way; we haven't done it much since then.

-- 
Michael Bain                                            (206) 234-6942
Boeing Commercial Airplane Group           meb4593@icdfs.ca.boeing.com
Seattle, WA 98124

Newsgroups: rec.food.cooking
From: levin@world.std.com (Levin F Magruder)
Subject: Re: Request for a great salad dressing
Organization: The World Public Access UNIX, Brookline, MA
Distribution: usa
Date: Sat, 9 Jan 1993 17:46:17 GMT

sek@cbnews.cb.att.com (stephanie.e.kearns) writes:
>of how to dress or undress a salad, I would just like to know if anyone
>has any really good salad dressing recipies.  I like the standard
>oil and vinegar and herbs and spices (herbal vinegars, of course), and
>
>Stephanie kearns
>

I made this yesterday morning, and everyone in the kitchen says
"That smells awesome!"  It was good, not exactly "awesome" to my
taste, but...

Juice of half a lemon
2.5 Tbsp olive oil (snooty expensive olive oil)
Champagne vinegar to taste
Leaves of two branches of fresh savory, bruise them as you rip them off
1 Tsp of dried basil

I think conventional wisdom would dictate that champagne/citrus dressings
go on soft lettuces, boston or what I think is called "leaf" lettuce where
I shop.


I don't remember having had dressings with walnut oil, but I think
it's supposed to make for special dressings.
From: drg@biomath.mda.uth.tmc.edu (David Gutierrez)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Recipe for tortillas
Date: 9 Jan 1993 00:29:05 GMT
Organization: Univ. Texas M.D. Anderson Cancer Center

In article <1993Jan8.205407.28475@ncar.ucar.edu> hammond@grizzly.scd.ucar.edu
(Steve Hammond) writes:
>Corn Tortillas are made from corn ground with some sort of lime water.
>I don't recall the specifics.  Quaker Oats, I believe, sells something
>called Masa Harina, which is precisely what you need.  It comes in
>5lb. bags and can be found in most supermarkets

And if you want flour tortillas, you can buy Masa Trigo, from the same
manufacturer, although my mother always made them from scratch.


David Gutierrez
drg@biomath.mda.uth.tmc.edu

"Only fools are positive." - Moe Howard
From: davids@hpsdde.sdd.hp.com (David Schwantner)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 12 Jan 1993 13:16:49 -0800
Organization: Hewlett Packard, San Diego Division
NNTP-Posting-Host: hpsdde.sdd.hp.com

In article <93011.141950CLINDSAY@vma.cc.nd.edu> <CLINDSAY@vma.cc.nd.edu> writes:
> (some stuff deleted)
>.......................................................................  My
>new Good Housekeeping (I think that's it) cookbook tells you in its muffin
>recipes which variants are ok with paper liners and which ones are not.
>Cathy

So, share with us some examples please!! :-)

-----------------------------------------------------------------------
David Schwantner - Hewlett-Packard - San Diego Site
Internet : davids@hpsdde.sdd.hp.com / davids%hpsdde@sdd.hp.com
Slow path: 16399 W. Bernardo Dr., San Diego, CA 92127, USA
-----------------------------------------------------------------------
Disclaimer: All opinions expressed here are the sole resposibility of the  
author, and therefore are neither shared, owned, nor payed for by H-P. 
-----------------------------------------------------------------------
From: dmarer@td2cad.intel.com (Dennis Marer)
Newsgroups: rec.food.cooking
Subject: Re: Recipes using Bisquick - but not biscuits, please
Date: 11 Jan 93 18:30:13 GMT
Organization: Intel Corporation, Santa Clara, CA USA

>Brighid (brighid@bass.lkw.com) wrote:
>
> Anyone willing to admit they make such stuff? And share a recipe?
>

Recipes using Bisquick?  One of my favorites are Zucchini (sp?) pancakes.
They're great, quick to fix, and real crowd pleasers...just don't tell them
what they are before you serve them. :-)  Somehow Zukes have this negative
image...but these things really taste good.  (For dinner, not for breakfast
with syrup!)  If anyone's interested I'll dig up the recipe.  (Lost in the
archives somewhere...)

				Dennis
				dmarer@td2cad.intel.com
Newsgroups: rec.food.cooking
From: munn@a.cs.okstate.edu (MUNN THOMAS JOSEPH)
Subject: Re: Hand crank pasta makers?
Organization: Oklahoma State University
Date: Tue, 5 Jan 93 09:03:30 GMT

From article <29056@optima.cs.arizona.edu>, by jtw@cs.arizona.edu (Jane T. Waddell):
> Does anyone out there use an Atlas pasta maker (manual)? If so, are you
> happy with it? Please e-mail responses.
> 
> Thanks,
> Jane
> 
I have an atlas pastamaker and it is excellent.  I only have one cavet with
it:  It is a real pain to clean.


-- 
------------------------------------------------------------------------------
-         Thomas Munn "This above all to Thine own self be true."            -
______________________________________________________________________________
 :wq
From: markc@compnews.co.uk (Mark Cooper)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 4 Jan 93 18:28:33 GMT
Organization: Computer Newspaper Services, Howden, UK.
NNTP-Posting-Host: cassia.compnews.co.uk
X-Newsreader: Tin 1.1 PL4

Hmm... reading all these delightful (NOT) concoctions, it makes the things I ate seem quite tame by comparison! But just for the record, I have ham and peanut butter. It's really weird what happens, because they're both salty, but they taste sweet when combined...

Also, my brother used to dip chips (French fries) in custard - blech...

--
             Mark A Cooper - E-mail: markc@annatto.compnews.co.uk              
        Smile, they said, life could be worse - so I did and it was...         
------------------------------------------------------------------------------ 
 My opinions may, or may not, be shared by my employers - my people are        
 calling their people...
From: lvisco@carson.u.washington.edu (Lydia Visco)
Newsgroups: rec.food.cooking
Subject: refried beans
Date: 11 Jan 1993 17:24:30 GMT
Organization: University of Washington, Seattle
Distribution: world
NNTP-Posting-Host: carson.u.washington.edu


Newsgroups: rec.food.cooking
Subject: Re: Smart drink
From: gary@cdthq.UUCP (Gary Heston)
Date: Tue, 12 Jan 93 19:12:39 CST
Organization: Garys' Home for Obsolete Computers

nmrdb@vms.macc.wisc.edu (BEVERLY SEAVEY) writes:

> In article <kfIMiLm00WBOA1oEws@andrew.cmu.edu>, Karin Brennan <kb4c+@andrew.c
> 
> >2 questions regarding this phenomena overtaking the West coast:
> > 
> >1.What is this non-alcoholic smart drink people are taking about?
> >2. How do you make it?
> 
>   Does this sound like an advertising come-on? Why else would anyone phrase
> a question like this?

No. Sounds like the west coast has been sitting on the fault line 
too much (again), and someone is trying to get the latest wierdity
translated.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: mj7633@ireland.medtronic.com (Mark Jacoby)
Subject: A Polished Iron Griddle?
Organization: Medtronic, Inc., Minneapolis, MN
Date: Wed, 6 Jan 1993 17:06:20 GMT


I've always wanted a commercial stove with a polished steel
griddle/grill? surface, but don't think I'll ever be able
to justify one. 

Anyway, I see in "Lehman's Non-Electric Catalog" they have
a cast iron griddle (19"X11",$42.50)) with a polished surface.
I figure this may be my chance.

I assume I'll need to season this like cast iron, but do I need
to do anything special when cooking and cleaning this?
On the commercial units I think the use a "stone" to clean
them occasionally.

Any suggestions, or should I skip the whole thing?

thanx, 

mark

BTW "Lehman's Non-Electric Catalog" is a pretty great read.
	216/857-5757


-- 
mark jacoby

mj7633@medtronic.com		612-574-8548
From: coomes@hpnmdla.sr.hp.com (Brenda Coomes)
Date: Mon, 4 Jan 1993 19:51:47 GMT
Subject: Re: Leftover Ham and Beef
Organization: Hewlett-Packard, Santa Rosa, CA