HDTenEightyP/NetNews huggingface dataset:
From: jbutterf@mal-s1.gatech.edu (Jill Butterfield)
Newsgroups: rec.food.cooking
Subject: Re: Knives, what's good, what's bad?
Keywords: knives
Date: 24 Jul 92 13:26:14 GMT
Organization: Georgia Tech Res. Inst., Modeling & Analysis Lab

In article <1992Jul23.234335.6922@ichips.intel.com> jreece@sousa.intel.com writes:
>In article <1992Jul23.214217.3380@mnemosyne.cs.du.edu>, bwatson@nyx.cs.du.edu (bruce watson) writes:
>> I have Henckels. Be prepared to spend a LOT of money. But they will last
>> forever.

I often hear talk in r.f.c about Henckels. Does anyone else out there
like Chicago Cutlery? They really seem to fit my hand well, and I've
been very happy with them. They hold an edge well, and with proper care
they last a long time (some of my mom's knives are old enough that I 
can't remember when she DIDN'T have them!). Be careful, though, even
the paring knife can cut into human BONE... ;-(.

And they don't cost a LOT of money. 

jib
-- 
Jill Butterfield, Research Scientist       EMAIL: jbutterf@mal-s1.gatech.edu
Georgia Institute of Technology, GTRI Modeling and Analysis Lab
"Happiness is excitement that has found a settling down place..."
-E.L. Konigsburg, _From the Mixed-up Files of Mrs. Basil E. Frankweiler_
Newsgroups: rec.food.cooking
From: delg9059@uxa.cso.uiuc.edu (David E Levinson)
Subject: Re: Burritos vs Flautas: what's the difference?
Organization: University of Illinois at Urbana
Date: Tue, 21 Jul 1992 15:40:46 GMT

fielden@spot.Colorado.EDU (j.a. fielden) writes:
>>
>	In my experience flautas are made with corn tortillas, rolled and 
>fried. Burritos are made with flour tortillas, rolled(but are about 3 or 4 times

Also, flautas-the name comes from 'flute'-are I think open at the ends, like
a cannoli.
I'm not sure, but I think flautas aren't fried.  Growing up in Tucson, AZ
when we ordered chicken tacos, they came rolled and fried.  Those were sometimes
called 'rolled tacos.' I was never a big flauta eater, so ignore me if I've
misstated the facts :] :]
 

>bigger) occasionally smothered in a sauce but not fried (it would then
>be a chimichanga). 

BTW, Do any of the Tex-Mex areas outside of Tucson serve chimichangas
enchilada-style?  That is, covered in enchilada sauce and cheese, heated.
I heard that the chimi originated in Southern Az.  so I wouldn't be surprised
if other areas were not as 'advanced' in serving this chimichanga variation.

Stomach grumbling,
			     
			David

-----------------------------------------------------------------------------
David E. Levinson
Graduate School of Library and Information Science
University of Illinois at Urbana-Champaign
internet: levinson@alexia.lis.uiuc.edu BITNET:AXPBDEL@UICVMC
From: zdem0a@hgo7.hou.amoco.com (Donna Martz)
Newsgroups: rec.food.cooking
Subject: mayo query
Summary: adventures in mayo making
Keywords: mayo
Date: 28 Jul 92 18:46:35 GMT
Distribution: US
Organization: Amoco

Last weekend, I was feeling adventurous, I was up for "Raw Egg Roulette",
I made my first attempt at Real (not tm'd) mayo.

A limited survey of my cookbook shelf left me with more confusion than I
expected.  The Picci... [newspaper in New Orleans that begins with a P]
cookbook insisted that all ingredients should be cold, and that the bowl 
should be nestled in ice during the process.   The Joy of Cooking stated
that all ingredients should be room temperature, and presented this dire 
warning: "Do not try this in a thunderstorm", or something like that, 
but no mention of ice.  I ended my cookbook survey there, but I was not 
deterred; no threat of rain until the afternoon, I was ensconced in an 
air-conditioned abode, I opted for the JoC method (and secretly wished 
I had a _Julia Child: THE Way to Make Mayo_). 

Grasping my wooden spoon, I began: Beat yokes, whip, whip, whip, drip o'
oil, whip, whip, whip, drip, whip, whip, drip, whip, whip, whip, whip ...
 
Sloooooooooooooooooooooooooooowly adding the oil, the saga continued, 
until finally, the last drops of juice and oil were added.  

The result?   SALAD DRESSING, thickish salad dressing, yes, but certainly
not mayonnaise.   JoC advises: if the mayo "breaks", don't be discouraged,
just beat another egg and slowly add the first pass.  I'm sceptical; does 
this guarantee that the second pass wouldn't break" also?  Should I use 
ice this time?  Chill the dressing first?  I'm filled with doubt and my 
arm is a now a bit tired.

So, I decided that when life gives you salad dressing - shred lettuce. 

Someday - someday I know I'll succeed in making mayo, but before I try
again, I want to gather opinions on the "flawless" technique, and the 
factors affecting great mayonnaise.   

And also, do you feel the blender version is really any different?  
It sounds so much easier.  (Hope this isn't a FAQ!)
Newsgroups: rec.food.cooking
From: lori@gargoyle.uchicago.edu (Lori Gullickson)
Subject: RECIPE REQUEST: candy/cookie?
Keywords: Chocolate w/ crunchy chow mein noodles
Organization: University of Chicago Computing Organizations
Distribution: usa
Date: Thu, 30 Jul 1992 13:54:10 GMT


	I'm looking for a recipe that my mother used to make
	when I was a kid.  We can't seem to find it anywhere.

	It was closer to candy than cookie I believe and it
	contained chocolate and crunchy chow mein noodles,
	like little clusters.

	I would appreciate any and all responses.

	You may email me at: lori@gargoyle.uchicago.edu
	or post to the group.

	Thanks!

Newsgroups: rec.food.cooking
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: Sea Salt
Organization: Nick Simicich, Peekskill, NY
Distribution: na
Date: Tue, 28 Jul 1992 01:48:23 GMT

In article <1992Jul27.154627.21462@athena.cs.uga.edu> strick@athena.cs.uga.edu (Sandra Strickland) writes:
>
> Can someone please tell me the advantages that sea salt has over 
> regular table salt-  I've looked in several books and can't seem 
> to find an answer.
>
>				 Thanks,
>
>				   Sandra


1.  It is natural. :-)

2.  It keeps people on Bonaire employed.

3.  There is more than just Sodium Chloride in it.  I'm not sure that
    this is an advantage.

-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.
Newsgroups: rec.food.cooking
From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
Subject: Re: Another canning question - pickles
Organization: The Ohio State University
Distribution: usa
Date: Wed, 22 Jul 1992 16:32:10 GMT

In article <604@ceylon.gte.com> vrs0@bunny.gte.com (V. Stern) writes:
>For the past few years I have been trying my hand at making dill pickles 
>from the cucumbers from my garden.  I have used many different recipes, 
>including ones from the Ball book and a Sunset (I think) book on canning 
(Stuff deleted)
>
>Thanks!! 
>
>Vanessa R. Stern
>vrs0@bunny.gte.com

Are your cucumbers "pickling" cucumbers?  There's a vast difference
between the eating and pickling kind--the eating kind tend to get
very limp ans soggy.  Try the others--you will be pleasantly
surprised.


Newsgroups: rec.food.cooking
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Subject: Re: RECIPE REQUEST: candy/cookie?
Organization: Case Western Reserve University, Cleveland, Ohio, (USA)
Date: Fri, 31 Jul 92 01:08:41 GMT


just melt some semi-sweet chocolate, throw in some chow mein noodles,
drop from teaspoon onto wax paper lined cookie sheet, and chill for a
few minutes.
-- 
An elephant is a mouse built to government specifications.
From: bell@eeyore.cs.unc.edu (Andrew Bell)
Newsgroups: rec.food.cooking
Subject: Re: Canning question
Keywords: jelly, canning
Date: 22 Jul 92 15:56:03 GMT
Organization: University of North Carolina, Chapel Hill

In article <1992Jul21.231321.10086@acuson.com> lawson@aldia.UUCP (Drew Lawson) writes:

>You used canning lids _and_ parafin?  Why did you bother with the wax
>if you were using lids?

Because I didn't know any better and my mother in law uses parafin to
seal her jars of jam.  In addition, it seemed the safetest thing to
do at the time.

At this point, I want to thank everyone who responded via email and
through the net.  You've made me feel alot better!  As to the poster
re: pushing down the center -- it "popped" when taken out of the boiling
water bath and stayed down.  I opened one jar yesterday and yep, it was
vacuum sealed.

Leslie Bell
bell@cs.unc.edu




Newsgroups: rec.food.cooking
From: vleppert@casbah.acns.nwu.edu (Valerie Leppert)
Subject: Re: recipes for pressure cooking...please!!
Organization: Northwestern University, Evanston Illinois.
Date: Wed, 22 Jul 1992 15:28:02 GMT

In article <1992Jul17.232753.3730@colorado.edu> menon@boulder.colorado.edu (Ravi Menon) writes:
>Last time I posted this request, I received requests for info on purchasing
>a pressure cooker.  I responded and posted, now I want RECIPES.  I will
>
>post one for lamb curry in exchange for other recipes for the pressure
>cooker.  We love curry...has something to do with my SO being Indian...and
>we enjoy food from most other cultures.  All recipes are welcome.
>
>Deantha
>

I don't have a specific recipe in mind for you, but I do have some
suggestions for pressure cooking.  You can cook just about any recipe that
calls for a long stewing time for meat or a long simmering time for beans
using your cooker.  For example, I have some Persian beef or lamb stews
that generally require a couple of hours cooking time.  With the pressure
cooker I can reduce the cooking time to about 20 to 30 minutes and use
cheaper cuts of meat.  I generally reduce the liquids in these recipes
because the water doesn't have a chance to boil off as it would in ordinary
cooking.  You can boil chicken in 5 -10 minutes using your cooker. Keep
food volume between 1/3 and 1/2 of total pan volume. I
usually add the vegetables after the pressure cooking is finished so I
don't turn them into mush.  Pressure cooking is also good for cooking
beans.  But you must be careful and not have the cooker over about 1/4 full
when cooking beans because if they foam up they clog the vent.  If they
clog the safety vent too, you've got a nice little bomb on your stove.

My two cents about pressure canners and cookers.  My pot is a canner/cooker
with 5,10 and 15 pd rockers.  The manufactuers directions have recipes for
both functions.  The only difference that I can see is that the large size
pot isn't good for making small quantities of stew, also if aluminum it
isn't good for acidic stews.  The large size pot is good for cooking beans
because of the large dead space that you need.  The large size pots also
take longer to come to pressure.  I don't know if the gauges work well when
cooking.  Maybe they get clogged up and are harder to clean?  I prefer the
rockers because there's less to go wrong, they can be cleaned, and as
someone else posted - you can hear what's going on with the cooker in the
next room!  The little noise it makes is cute, too!

Valerie
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.cooking
Subject: Re: What is Half and Half?
Date: 27 Jul 92 15:28:54 GMT
Organization: Department of Computer Science, University of Edinburgh, Scotland
In-reply-to: vsummers@polaris.cv.nrao.edu's message of 27 Jul 92 13:08:29 GMT

In article <VSUMMERS.92Jul27080829@polaris.cv.nrao.edu> vsummers@polaris.cv.nrao.edu (Vince Summers) writes:

	It is in your dairy counter.

In Australia?
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)

		
Newsgroups: rec.food.cooking
From: lorenzo@hsi.com (Evelyn Lorenzo)
Subject: Re: Silly Slicing Question
Organization: 3M Health Information Systems
Date: Fri, 24 Jul 1992 15:23:04 GMT

In article <18599@drutx.ATT.COM> seb1@druhi.att.com writes:
>So, how do you keep those carrot slices from rolling off the cutting board???
>Do I need a course in remedial slicing?

One option would be pick yourself up a couple of large cafeteria trays - 
like the ones you used those serve yourself restaurants like Ponderosa or 
Arthur Treacher's.  We've found these trays at hotel supply stores and 
bargain stores - pretty cheap (say, $3.00 each).  Whenever I'm going to 
slice or cut up something I'm afraid will "get loose" on me I just put my
cutting board on the tray, and the rim keeps everything contained - even 
roly-poly veggies, meat juices, juice from a nice big watermelon, etc..  This
way you can choose which pieces you want to give to the dog instead of having
him scoff up all the choice pieces!  :-)

Evelyn Lorenzo
From: dtate+@pitt.edu (David M Tate)
Newsgroups: rec.food.cooking
Subject: Re: What we eat
Date: 30 Jul 92 17:09:15 GMT
Organization: Factors of Ys, Inc.

In article <1992Jul30.153128.29852@colorado.edu> fielden@spot.Colorado.EDU (j.a. fielden) writes:
>
> Yes but getting them to try them can be a chore. I remember many a 
>continental european being insulted at being served baked potatoes and
>corn of any kind, particularly corn on the cob. The response was usually
>that this was food for livestock not humans. 

I recall eating out once with an Australian friend of mine who was quite
widely-travelled and cosmopolitan.  He spotted "potato skins" on the menu,
and racked his brains for several minutes trying to figure out what this
could be a euphemism for.  Finally, out of sheer curiosity, he ordered them.
He was terribly offended when the waitress brought him a platter of, as he
put it, "Rubbish with sour cream."

On the other hand, corn on the cob (and pumpkin pie) always seem to win
instant converts.  I recall a visiting Finnish scientist who ate corn on
the cob three times a day every day during his stays in the U.S.  If they
grew Silver King (or similar) varieties of corn in Europe, I think they'd
go over quite well.


-- 
      David M. Tate      | From my dugout sleep I fell into the Game
 dtate@unix.cis.pitt.edu | And I crouched in the circle while my insides froze
 Randall 'Chico' Jarrell | One out from death, one hit from dreamt-of glory
"Death of a Pinch Hitter"| I woke to 'Strike One!' and the nightmare sliders...
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Scallops
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4
Distribution: usa
Date: Wed, 29 Jul 92 15:18:10 GMT

crossle1@cc.swarthmore.edu (Cindy Rossley) writes:
: 
: 	I just bought some bay scallops.  Any good ideas for cooking them?  Also, can
: they be frozen?  Thanks.
: 
yes, they can be frozen

how about on kabobs
in a large container or plastic bag, add:
1 large onion cut into 1/4s
1 green pepper cut into 1-inch pieces
1 pound muchrooms (washed)
1 container cherry tomatoes
1 pound scallops
1/2 bottle Italian dressing
garlic powder to taste (optional)

let marinate for 1-hour, or so

put pieces on wood skewers (e.g., mushroom,scallop,onion,scallop,pepper,etc)
until all pieces have been skewered 
broil/grill until scallops are done (about 5 min) basting with marinade
serve with rice
-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty
From: 33s@oasys.dt.navy.mil (Angie Brvenik)
Newsgroups: rec.food.cooking
Subject: MAILING FOOD
Date: 29 Jul 92 12:39:11 GMT
Reply-To: 33s@oasys.dt.navy.mil (Angie Brvenik)
Organization: Carderock Division, NSWC, Bethesda, MD



I need some tips on mailing parishables.  I will be mailing from Maryland
to Florida.


Thank You in advance.

Angie
From: ns@gibbs.physics.purdue.edu (Nancy M. Schnepp)
Newsgroups: rec.food.cooking
Subject: REQUEST: CREAM PIE
Date: 23 Jul 92 16:26:08 GMT
Organization: Purdue University Physics Department

I know there are many version of Cream Pie.  Please
send in yours!!!  I am always wanting to make one and
never do because I need a good recipe!!  Thanks in advance.
Xref: sparky rec.food.cooking:13242 talk.bizarre:23550
From: rpwhite@taurus.cs.nps.navy.mil (rpwhite)
Newsgroups: rec.food.cooking,talk.bizarre
Subject: How do you cook newbies? (was Re: DONT CROSS POST TO TALK.BIZARRE)
Date: 27 Jul 92 17:49:06 GMT
Reply-To: rpwhite@cs.nps.navy.mil (rpwhite)
Followup-To: rec.food.cooking,alt.test,alt.sex.carasso,misc.test,talk.bizarre,alt.newbie
Organization: Monterey Bay Yacht Club, Monterey CA

Bob "Bobby" Crane writes:

>bob "trollin' for newbies" crane

So Bob, after you catch your newbies how do you prepare them? 
Myself I prefer them pan fried, with a light dusting of cornmeal, 
in an iron skillet.
Newsgroups: rec.food.cooking
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Subject: Re: REQUEST: Mustard Potato Salad
Organization: Case Western Reserve University, Cleveland, Ohio, (USA)
Date: Fri, 24 Jul 92 22:30:45 GMT


I don't have a recipe for mustard potato salad; however, cut up some
potatoes, hard boiled eggs, celery, and anything else you want to add.
Then dress with the followimng:
-Begin Recipe Export- QuikBook version 0.96 Beta A

 

Title: Mustard Cream Dressing

Keywords: Salad Dressing

 

1/4 cup sour cream

1/4 cup mayonnaise

2 tsp dijon mustard

1 clove garlic, minced

salt and pepper

 

-- 
An elephant is a mouse built to government specifications.
Newsgroups: rec.food.cooking
From: velde@gopher.Stanford.EDU (Francois Velde)
Subject: Re: Vanilla Beans
Organization: ^
Date: Wed, 29 Jul 92 01:23:44 GMT

In article <1992Jul27.130812.17708@morgan.ucs.mun.ca> colette@morgan.ucs.mun.ca (Colette Goodyear) writes:
>
>Well, I've finally found a store that carries vanilla beans and bought
>some.
>
>Now, how do I use them?  Do I simply soak them in water to make my own
>vanilla extract?  Do I need to soak them in a bit of alcohol to help 
>the process along? (For some reason, I find that vanilla extract always
>tastes like there's alcohol in it.)
>

In pastry recipes that use milk and vanilla or vanilla extract, simply
split open the bean, put it in the milk, bring to a boil, let cool and 
strain. E.g.: recipe for Creme Anglaise, a kind of liquid custard, or
Creme Patissiere, a custard used as filling in many recipes.
From: blamb@rodan.hri.com (Bill Lambert)
Newsgroups: rec.food.cooking
Subject: Re: First Batch of Fried Won-tons
Date: 31 Jul 92 15:25:52 GMT
Reply-To: blamb@rodan.hri.com (Bill Lambert)
Organization: Horizon Research


> kmwheeler@ualr.edu writes: 
> >On 28 July I made my first batch of fried won-tons.  They were
> >great!  My whole family loved them.
> 
> >I am interested in experimenting with different fillings for fried
> >won-tons and egg rolls.  Anybody have any favorites?

In article <1992Jul31.140311.13450@m.cs.uiuc.edu>, howard@m.cs.uiuc.edu
(Bonnie Howard) writes:
> A Japanese lady showed me how to fill won ton skins - you take hamburger
> green onion, garlic, egg, salt - mix up - then you take a very small
> amount and put in the won ton skin - seal - then deep fry... Serve with
> soy sauce and japanese vinegar...  Delicious!!!

That lady was making a variation of Gyoza, the Japanese version of Beijing
Dumplings. A more authentic recipe would contain ground pork instead of
beef, nira (it mother was a scallion and it's father was a clove of garlic),
about 20% shredded Nappa, and a bit of soy sauce and sake. To die for!

These could be deep fried, or pan fried and then steamed.

- Bill Lambert
Newsgroups: rec.food.cooking
From: sballant@iastate.edu (Susan Ballantine)
Subject: Re: lime marinade request
Keywords: incorrect email address
Organization: Iowa State University, Ames, IA
Date: Fri, 31 Jul 1992 19:05:27 GMT

In article <1992Jul29.205551.27279@infonode.ingr.com> margaret@infonode.ingr.com (Margaret Wiginton) writes:
>Oops.  My .sig had the wrong email address.
>The one below is correct.
>
>While I'm here, I've got another question.
>My husband had "broad beans" while he was
>visiting in the U.K. recently.  Can
>someone tell me what these are?
>
>Thanks!
>-- 
>___________________
>Margaret Wiginton
>margaret@msw104i.b24b.ingr.com
>
Plain old lima beans.


Sue B.
sballant@iastate.edu
Newsgroups: rec.food.cooking
Subject: Puppy Chow recipe
From: lange@skcla.monsanto.com
Date: 22 Jul 92 16:33:00 GMT
Organization: Searle, Skokie, IL
Nntp-Posting-User: lange

I just tried this recipe and thought it was a lot of fun,
especially if you have children. They can help make and
eat it!

PUPPY CHOW

1 small box Crispex cereal, 1 cup chocolate chips, 1/4 cup margarine,
1/2 cup peanut butter, 1/2 teasp. vanilla, 1 cup powdered sugar.

Melt the chips, margarine, peanut butter, and vanilla in a big bowl.
I used the microwave, only took a couple minutes.
Mix this very well. Till smooth.
Add the Crispex to the chocolate mixture and mix till thouroughly
coated.  Make sure every nook and cranny is coated.
Put the sugar in a bag, I used a plastic one from the grocery store.
(Make sure there are no holes).
Add the coated Crispex to the powdered sugar and shake, shake, shake.
You will be surprised what it looks like!
Start eating.

Just thought everyone might like this. Hope so.
Karen
Newsgroups: rec.food.cooking
Subject: RECIPES:Cajun Noodle "Pie"
From: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 
Date: 25 Jul 92 13:09:00 GMT
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 
Distribution: world
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248

To: rec.food.cooking
From: cvinson@world.com

------------------------- The Recipe Processor ------------------------------

     Title: NOODLE PIE WITH SPICY CAJUN HAM
Categories: Appetizers Pasta Cajun
  Servings: 8

      8 oz thin egg noodles                    3 T  butter
      1 CL garlic, minced or pressed           4 ea eggs
      1 c  Tasso or other ham, dice fine     1/2 c  grated white Cheddar
      2 T  fresh parsley, minced             1/2 t  dried thyme leaves
    1/2 t  dried oregano leaves                2 t  paprika
           salt                                     liquid hot pepper sauce
           Cayenne pepper                           fresh ground black pepper
           Sliced canned pimento-garnish            fresh parsley leaflets

  1.  Cook noodles in 2 quarts boiling water until very al dente.  Drain and
  rinse well in cold water, then drain again.
  2.  Melt butter in a small pan, add garlic, and saute over moderately low
  heat until limp, but not browned.  Reserve.
  3.  Beat eggs well in a large bowl.  Add reserved garlic and butter, Tasso
  or ham, cheese, minced parsley, thyme, oregano, paprika.  Add salt, liquid
  hot pepper, cayenne, and black pepper to taste.  This dish should be spicy
  so be *generous* with the peppers.  Add noodles, mix well, and pour into a
  buttered 10-inch quiche or pie pan.
  4.  Bake at 350 degrees F until firm and lightly browned on top, about 35
  minutes.  Cool, then cover with foil or plastic wrap and refrigerate until
  well chilled.  To serve, cut into thin wedges; garnish each wedge with a
  bit of pimiento and a parsley leaflet.
  NOTE: You can also bake in a square pan and then cut into small
  squares for serving as finger food.
  Source:  "Cold Pasta", James McNair
From: Mark_Ward@mindlink.bc.ca (Mark Ward)
Newsgroups: rec.food.cooking
Subject: need split pea
Date: 21 Jul 92 23:30:14 GMT
Organization: MIND LINK! - British Columbia, Canada
Distribution: world

I need a split pea soup recipe. Anyone have any?
Thanks!
--
*____________________________________________________________________________*
|    Awakening                                                               | 
|  -----------                                                               |
|This crisp night air                    The moon smiles down at me,         |
|Refreshes the inner soul,               And the stars twinkle               |
|And brings forth a glowing warmth       Starting a chain reaction;          |
|Creating vivid illusions.               I can be...                         |
|                                                                            |
|Mark Ward E-mail address:  Mark_Ward@mindlink.bc.ca                         |
*____________________________________________________________________________*
Newsgroups: rec.food.cooking