HDTenEightyP/NetNews huggingface dataset:
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Comfort Food
Organization: Lockheed Missiles and Space Co.
Date: Fri, 16 Oct 92 20:45:18 GMT

In article <10292289.1571.22215@kcbbs.gen.nz> Dion_Murphy@kcbbs.gen.nz (Dion Murphy) writes:
>My favorite comfort food, esp in autumn or winter is lamb shanks.
>I put them in a casserole dish with dried minced garlic and heaps of 
>tarragon and microwave them on high for about 15 to 20 minutes,
>In the meantime I peel an onion, cut it in half and place in a dish 
>under the grill.
>I then drain the shanks(usually still rare as anything). Straining out 
>the garlic and tarragon.
>
>I then spread the herbs over the shanks and sprinkle with salt
>(No-one said comfort food had to be healthy)
>I then grill them, which produces and heavily roasted outside and a 
>rare, juicy, moist inside.
>I also do a packet of 2 minute noodles to go with it.
>Oh! and a bottle of burgundy.
>
>Yum!
>

after reading these comfort foods - and getting home on a cool evening -
I looked in the freezer and found a pork roast - took it out and
put it in a pan of water (1-1/2" deep) and turned the stove on hi
I poured some soy sauce & worchestershire over the top and sprinkled 
on crushed garlic and caraway seeds - covered it and, after letting this 
boil about 15 mins - I turned the meat over in the pan and put the same 
stuff over the top (soy sauce, etc), covered and let boil - I kept the 
water level constant during this time - in the meantime I pulled out
a jar of sauerkraut, put it in a strainer and rinsed it - then I found
a couple of onions, a green pepper and a partial head of red cabagge -
chopped these up (almost forgot - a couple of potatoes too - I checked 
the meat for doneness, and about 1/2 hour before the meat was ready I
lifted the meat aside, put in all the veggies and sauerkraut and put the
meat back on top & covered it - when ready, I put the meat on a plate,
scooped out the veggies into one big bowl, sliced up and served the 
meat - it was delicious - my husband had several helpings 
we had this with some claret - 


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Comfort Food
Organization: Lockheed Missiles and Space Co.
Distribution: na
Date: Thu, 15 Oct 92 17:46:50 GMT

In article <1992Oct13.153910.4714@a.cs.okstate.edu> hip@a.cs.okstate.edu (HUFFMAN BRADLEY SP) writes:
>From article <1992Oct12.145208.1@scivax.stsci.edu>, by morrissey@scivax.stsci.edu:
>>> 
>>> What is your favourite comfort food?  Come all you people heading into
>>> autumn (sorry, fall).  What are you going to console yourselves with?
>>> 
>> Campbell's Tomatoe soup and a grilled cheese sandwich.
>
>Made with milk, not water, of course.

and, if you're out of tomato soup - take a can of tomatoes (whole,
sliced, stewed) - put them into a pan - bring to a boil - add some
cream and serve - its good too (discovered this when I was stuck at
home and craving tomato soup.....

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 15 Oct 92 14:09:30 GMT
Organization: University of Virginia

jbrandt@NeoSoft.com  writes:
> In article <Bw39sw.9vE@well.sf.ca.us>, casey@well.sf.ca.us (Kathleen Creighton) writes:
> > 
> > For after Thanksgiving comfort food, turkey sandwich on white bread with
> > Miracle Whip and cranberry sauce.
> 
> Yes!  I was just about to post that one.  Besides the cranberry sauce and
> turkey, add sliced sweet pickles and other condiments leftover from
> dinner.

Or, put the turkey and the cranberry sauce on a french roll,
with a slice or two of avocado and some mayonnaise into which
you have stirred a little bit of lime juice.  It might sound
strange, but it's quite good, even in the summer.

--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
Newsgroups: rec.food.cooking
From: fielden@spot.Colorado.EDU (j.a. fielden)
Subject: Re: Best Thai cookbook
Organization: University of Colorado, Boulder
Distribution: na
Date: Wed, 14 Oct 1992 20:30:31 GMT


Here is a summary article of thai cookbooks posted earlier this year.
From: forman@ide.com (Bonnie Forman)
Subject: Re: WHAT IS TAHINI?
Organization: Interactive Development Environments, SF
Date: Tue, 13 Oct 92 14:12:26 GMT

>>>It makes a great dip called 'hummus' by adding
>>>garlic, lemon juice, olive oil and black pepper 
>>
>>and pureed chickpeas (garbanzos).  Without the chickpeas, it's not
>>really hummus, though it IS rather tasty (try it as a sauce over
>>falafel -- yum!).
>
>As long as people have brought this up, I have a question about hummus
>(and tahini and chick peas) -- how fattening is it?  It seems that it
>would be since it is so rich, but if so, it would have to be the
>tahini or the chickpeas that make it fattening.
>

   I think it's primarily the olive oil in hummus
   that makes it fattening  (although I've seen a low
   fat recipe, I've never tried it)


		Bonnie

-- 
********************************************************************
 forman@ide.com   * ``Things that are Real are given and received  *
 !sun!ide!forman  *            in Silence''      M.B.              *
********************************************************************
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Flower garnishes
Organization: Actrix Information Exchange
Date: Thu, 15 Oct 1992 23:57:03 GMT

In article <41320014@hpcvra.cv.hp.com> daveo@hpcvra.cv.hp.com (Dave Ochs) writes:
> >/ hpcvra:rec.food.cooking / oliver@dougfir.CS.Berkeley.EDU (Oliver Sharp) /  8:57 am  Oct 13, 1992 /
> 
> >I've been trying to experiment a little more with food presentation
> >ideas, and I'm curious about using flowers as a garnish and a flavoring.  
> 
> Pansies work good.  They are edible, although I don't remember them as having
> much flavor.  The miniature ones look especially nice.
> 
> >Thanks!
> >- Oliver
> 
> Dave Ochs
> daveo@cv.hp.com

Off on a slight tangent:

I you like decorative food, search out some Thai cookbooks and have a
look at the wonderful things Thai cooks do in the way of food carving
- elborate flowers carved in watermelon skins, chillies turned into
flowers, carrots and other vegetables whittled into things of beauty.  Amazing.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: jschwarz@lonestar.utsa.edu (Jan A. Schwarz)
Subject: Cream Puffs
Organization: University of Texas at San Antonio
Date: Wed, 7 Oct 1992 20:47:51 GMT


   Does anyone have a recipe for the custard used in cream puffs or
   chocolate eclairs?

   Thanks in advance.

   Jan
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: Fondue parties (was Re: suggestions for dinner party?)
News-Software: VAX/VMS VNEWS 1.4-b1  
Keywords:  Fondue variants
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Wed, 7 Oct 1992 17:12:00 GMT

In article <26098@oasys.dt.navy.mil>, tseng@oasys.dt.navy.mil (Carol Tseng) writes...
>The Chinese do a great "fondue" thats especially nice when the
>weather is cold out.  

A Japanese variant on the same theme is tempura.  Quickly fry veggies and
sliced cooked meats (such as broccoli, water chesnuts, mushrooms, carrots,
shrimp, chicken, etc) in a batter (Flour and water, flour, egg and water or
flour and beer all work fine)  Dip the foodstuffs in batter, then 
deep-fry in hot oil.  Drain and eat quickly, with soy sauce, hoisin sauce, 
teriyaki sauce, sweet & sour sauce, chinese hot mustard, etc as dipping sauces.

Joel
From: huggett@sequent.com (Terri Huggett)
Newsgroups: rec.food.cooking
Subject: Re:  Appetizer Meals (was Re: Tapas)
Date: 16 Oct 92 22:41:08 GMT
Article-I.D.: sequent.1992Oct16.224108.20784
Organization: Sequent Computer Systems Inc.

In article <1992Oct16.193740.12334@ultb.isc.rit.edu> lzsndt@ritvax.isc.rit.edu writes:
>
>The tapas restaurant was terrific.  Since then we've been enjoying going to
>Japanese, Indian, Thai, and Greek restaurants and ordering a variety of
>appetizers instead of a meal.

Great fun!  You can have excellent meals, with lots of taste treats, at
one restaurant.  Or, we used to get four to six of the gang together and
have appetizer night through town.  We'd meet at one restaurant, order
something to drink and some appetizers, relax, chat, decide the next
place to go, etc., until we were stuffed.  Nobody had to agree on a type
of food for the night and we always had more ideas than we could handle
in one night, so the next time was looked forward to by all.  Of
course, we never actually rented a limo for these nights, although we
always talked about it (*:

Terri Huggett
huggett@sequent.com
From: rperkins@astro.as.arizona.edu (Rachel J. Perkins)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 8 Oct 92 16:50:35 GMT
Organization: University of Arizona, Tucson, AZ

In article <1992Oct8.001241.7750@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>It's a miserable wet day outside.  The harbour is grey.  The
>surrounding hills have vanished in the mist.  And it's supposed to be spring.
>
>Right now I feel like some comfort food.  Maybe some homemade
>vegetable soup and a stack of hot buttered toast.
>
>What is your favourite comfort food?  Come all you people heading into
>autumn (sorry, fall).  What are you going to console yourselves with?
>
>Share :-)

certainly!
 
several ripe roma tomatoes
small can of tomato sauce
puree of garlic
homemade pesto paste
serving of shell-type pasta

cube the tomatoes. in a frying pan, chuck the garlic and tomatoes, folloed by
the pesto (about 3-4 tablespoons each of pesto and garlic). stir fry a little
(while cooking the pasta). after a few minutes, add the tomato sauce, and stir.
let the sauce simmer while the pasta cooks. drain the pasta and pour the sauce
over it. eat with hot buttered sourdough. yum


--
		-just give me what for,
	rachel perkins =  rperkins@astro.as.arizona.edu
      "Chastity..the most unnatural of all the sexual perversions...."
					-Aldous Huxley
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.cooking
Subject: CORRECTION: ginger ball cookies
Date: 8 Oct 92 23:53:46 GMT
Reply-To: avi@rix.Corp.Sun.COM
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: rix.corp.sun.com


I just noticed a glaring typo in the ginger cookie recipe I posted recently.
The baking soda should be 4 teaspoons, NOT 4 tablespoons!  My apoligies if
anyone already tried to make these...

Here's the corrected post -

These cookies are softer than the traditional ginger snaps.  Store them in
a cookie tin or jar with a tight-fitting lid to keep them soft.  Oh, this
recipe is adapted from Sunset's _Favorite Recipes, vol. I_.


Ginger Ball Cookies

1.5 c butter, softened			4 t baking soda
2 c sugar				1 T ground ginger
2 eggs, beaten				2 t cinnamon
2.5 T molasses				1 t ground cloves
4 c regular flour			1/4 t salt

Cream butter and sugar in a large bowl.  Stir in eggs and molasses.  Combine
flour and spices, and add to butter mixture.  Mix well.  Shape dough into 1
inch balls and roll in granulated sugar.  Place balls 4 inches apart on greased
cookie sheets.  Bake at 375 degrees for 12 minutes.
Newsgroups: rec.food.cooking
From: marcia@netcom.com (Marcia)
Subject: Re: Soup
Keywords: fast, easy, low-fat
Organization: The Dolphin Conspiracy, Phase II
Date: Thu, 15 Oct 1992 01:41:17 GMT

In article <56511@olivea.atc.olivetti.com> sweeney@flash.ATC.Olivetti.Com (Peggy Sweeney) writes:
>I'm trying to watch calories (isn't everybody?) so cream soups aren't
>generally possible -- unless they use non-fat milk or something. Also,
>both my husband and I have borderline high blood pressure so I cook
>without salt. This eliminates ALL canned soups or canned soup mixes.

I don't have the recipes with me, but my favorites are the cream of
mushroom soup without the cream from the Good Housekeeping Illustrated
Cookbook and the Avgolemono (recipes posted previously). The first is
an all time favorite: I cut the butter almost in half, and leave out all
the cream because the cream cuts the flavor too much. Add a cup of chopped
cooked chicken meat and a dash of sherry and it's a meal.

Marcia.
-- 
------------------------------------------------------------------------------
Marcia Bednarcyk                                  ADDRESSES: marcia@netcom.com
"Sweaty Snugglebunnies."                                     mlb@cisco.com
Newsgroups: rec.food.cooking
From: nvecchi@sangiorgio.cscs.ch (Nicole Vecchi)
Subject: Re: (White) Chocolate Fondue
Followup-To: nvecchi@cscs.ch
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno
Date: Tue, 13 Oct 1992 08:20:25 GMT

The recipe I posted a few days ago can be made with white Toblerone (yes,
Toblerone comes in three luscious varieties: milk, bitter (semi), and white).

But a word of caution:
I have a friend who is allergic to chocolate--that includes white
chocolate because the allergy seems to be to the coco butter. White 
chocolate still has lots of coco butter.  I seem to recall some some discussion 
a while back in this forum regarding US labeling regulations and why white
chocolate must be labeled something else but I can't remember the details.

Nicole
From: lpearlma@bbn.com (Laura Pearlman)
Newsgroups: rec.food.cooking
Subject: Theme Party & Lemon Poppy Cake Req
Date: 15 Oct 1992 18:03:32 GMT
NNTP-Posting-Host: bbn.com
Keywords: Theme & Lemon Poppy

Hi,

I have to bring something to a party that begins with my 2 initials.
L  P      The only thing I can think of is Lemon Poppy Cake!

Does anyone have a good recipe for a lemon poppy seed cake?

Does anyone have a better idea of something to make that has my
two initials in it?  


Thanks, Laura


Newsgroups: rec.food.cooking
From: huots00@DMI.USherb.CA (SYLVAIN HUOT)
Subject: Re: Raclette and Fondue (Re: Request: Cheese Fondue (NOT Swiss!))
Organization: Universite de Sherbrooke -- departement de Mathematiques et d'Informatique
Date: Fri, 16 Oct 1992 14:40:16 GMT

--> Fondue Bacchus

Do you have a recipe of a "wine broth" for that kind of fondue ??

It's totally unknown in Quebec country !!

If you have one in French, can you mail it me ???

;-)

Sylvain Huot,
huots00@dmi.usherb.ca

Newsgroups: rec.food.cooking
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: Re: Making Torentelli
Date: 6 Oct 92 20:05:47 GMT
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Distribution: usa
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

In article <5906@ucsbcsl.ucsb.edu> 6500alh@ucsbuxa.ucsb.edu (Archie Holmes)
writes:
>Any suggestions?
>

        Yes, if you mean tortellini

        For the pasta, use whichever recipe you like most.

        Filling:  ricotta cheese  4 oz or so
                  emmentaler  1 oz or so
                  gorgonzola  1 oz or so
                  parmeggiano reggiano 1 oz or so
                  mozzarella 1 oz or so
                  salt, pepper
                  fresh nutmeg, ground
                  

                  Use 1/2 of a tub of ricotta.  Put cheese in 
                  a coffee filter in a funnel to drain for
                  a half hour or so, while you shred the
                  other cheeses in your food processor.

                  Add the ricotta and the spices.

                  Make little circles out of the pasta with
                  a cookie cutter

                  Fill each round with an espresso spoon of
                  the cheese mixture

                  Fold over into a cresent, take cresent and
                  wind it around your finger to make the tortellini
                  shape

                  Make as many as you need and then dump them
                  into rapidly boiling water
        
                  Cook 1 or two minutes until al dente

                  Serve with a sauce made from butter and
                  fresh sage leaves, chopped, with a couple
                  of sprigs for garnish

                  A salad of arugula and bibb with vinegar and
                  oil is nice to finish; these are quite rich.

                  For wine: anything!!!

                  Elizabeth Molinaro

                  PS, extra cheese stuff is great saved for 
                      plain old regular pasta later in the week,
                      and/or freezes well.
Newsgroups: rec.food.cooking
From: fielden@spot.Colorado.EDU (j.a. fielden)
Subject: Re: Tapioca (was:Re: Comfort Food)
Organization: University of Colorado, Boulder
Distribution: na
Date: Fri, 16 Oct 1992 16:22:19 GMT

In article <1992Oct16.014150.8746@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>> So who's moaning? Tapioca is sheer heaven when it's made right :^)
>
>Does tapioca end up smooth like pudding ?  Or is there supposed to be
>little tiny geletinous beads in it ?  I have used Minute Tapioca in
>Evaporated milk as what I thought would be a thickener. It ended up
>thick eventually, but the tapioca did not disolve as I had hoped.
>The banananana pudddding  was stillll  goooood though.  :)  
>-- 
>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- - - - - - - - - - - -

 No you will still have those little beads if thats the kind of
tapicoa you started with. That's why it's sometimes called fish
eyes or fish eggs pudding(at least that's what we called it as kids).

The only time I have seen smooth tapicoa is in baby food. Do they 
use  some kind of powdered tapicoa for that or do they run it all
through a huge industrial blender?
From: al136@cleveland.Freenet.Edu (Mathew Stephen)
Newsgroups: rec.food.cooking
Subject: REQUEST:  Berbar or Babra Seasoning
Date: 15 Oct 1992 04:29:29 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: hela.ins.cwru.edu


Hello,
  My grandmother said she was at a Negerian restaurant and had 
some food flavored with a seasoning called berbar or babra that
was delicious.  Its a mixture of herbs that may include cinnamon, 
alspice, and someothers that I cant read her handwriting :) 
What she wanted to know where she could find it or possible make
it herself.  Does anyone have any suggestion?  Please email if
you can.   Thanks.
-- 
/----------------------------------------------------------\
|   al136@cleveland.freenet.edu   |  This space left blank |
\----------------------------------------------------------/
Newsgroups: rec.food.cooking
From: GC.AVW@forsythe.stanford.edu (RAGIN CAJUN)
Subject: Re: Comfort Food
Organization: Stanford University, California, USA
Distribution: usa
Date: Fri, 16 Oct 1992 10:24:22 GMT

In article <1992Oct14.194907.1662@murdoch.acc.Virginia.EDU>,
aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb) writes:
>Gravy, as I was raised to understand the term anyway, is a
>liquid thickened with some agent.  The liquid is usually the
>stock left over from cooking a roast or a bird, tho milk is
>often used as well.  Thickening agents can be corn starch,
>flour, arrowroot, etc.
>
>Hmmmm.  I guess white sauce doesn't qualify as gravy, although
>it is made by the above method, pretty much.  Who can know?
>

I guess it all depends on where you were raised.  I think of gravy
as what is known in the south as red eye.  All it is is the juices
from the meat cooked down and seasoned-no thickening agent used.

Alma
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
From: Dion_Murphy@kcbbs.gen.nz (Dion Murphy)
Date: 16 Oct 92 00:26:11 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

My favorite comfort food, esp in autumn or winter is lamb shanks.
I put them in a casserole dish with dried minced garlic and heaps of 
tarragon and microwave them on high for about 15 to 20 minutes,
In the meantime I peel an onion, cut it in half and place in a dish 
under the grill.
I then drain the shanks(usually still rare as anything). Straining out 
the garlic and tarragon.

I then spread the herbs over the shanks and sprinkle with salt
(No-one said comfort food had to be healthy)
I then grill them, which produces and heavily roasted outside and a 
rare, juicy, moist inside.
I also do a packet of 2 minute noodles to go with it.
Oh! and a bottle of burgundy.

Yum!
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 12 Oct 92 18:25:53 GMT
Organization: Emory University, Dept of Math and CS

In article <1992Oct11.063340.15365@netcom.com>, marcia@netcom.com (Marcia) writes:
 
> Stouffer's Escalloped chicken and noodles. Yes, it's frozen. It makes it
> convenient comfort food.

This is almost Number One Comfort Food for me (dating, like all other
comfort food, back to mom).  Also Turkey tetrazini, which is almost
undistinguishable.  Even now, when I'm miserably sick and I send the
SO out for it, he offers to make it from scratch (thinly veiled attempt
to poison me, based on his cooking skills) and I reply plaintively,
"No.  Mama never used to make it from scratch!"

Rage away,

meg
 


-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu		
Newsgroups: rec.food.cooking
From: nancyl@osiris.cso.uiuc.edu (Nancy Lellenberg Bentrup)
Subject: white beans = northern beans???
Organization: University of Illinois at Urbana
Date: Tue, 13 Oct 1992 17:38:47 GMT

 Have a recipe that calls for white beans.  Are northern beans the same?
 Didnt see anything at the store called white beans?
 Hope this isnt too stupid a question.  Thanks.
Organization: University of Central Florida--Computer Services
Date: Monday, 12 Oct 1992 16:25:44 EST
From: <ELDREDGE@UCF1VM.BITNET>
Newsgroups: rec.food.cooking
Subject: Re: Comfort Foodr
 <1992Oct8.092435.1@gallua.gallaudet.edu>

In article <1992Oct8.001241.7750@actrix.gen.nz>,                               z
Pat.Churchill@bbs.actrix.gen.n
writes:
> It's a miserable wet day outside.  The harbour is grey.  The
> surrounding hills have vanished in the mist.  And it's supposed to be
spring.
>
> Right now I feel like some comfort food.  Maybe some homemade
> vegetable soup and a stack of hot buttered toast.
>
> What is your favourite comfort food?  Come all you people heading into
> autumn (sorry, fall).  What are you going to console yourselves with?
>
> Share :-)
> --
Pinto beans and cornbread -  use a large meaty ham bone in the beans and be
sure to add some shoepeg corn to the cornbread.
My family's favorite story is about me when I was around 6 or 7 with a full
plate in front of me watching my dad serve himself seconds and saying "Daddy,
leave some for somebody else!".  And we all knew who I meant.  Unfortunately,
I married a meat and (mashed) potatoes only eater.

Cynthia