HDTenEightyP/NetNews huggingface dataset:
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: wanted-food processor recommendation
Organization: Indiana University
Distribution: usa
Date: Wed, 26 Aug 1992 10:11:50 GMT

In <1992Aug25.160405.19717@novell.com> 

>maryw@apple.com (Mary Williams) writes:
>>I've heard that Cuisinart is the best...is it true?

No, it is the one and only.  (See my hagiographic post under the
Cuisinart thread.)  They have several smaller models, but the
full-featured ones are the DLC 10, 8, 7, and X.  I have a DLC-7SP
myself, and couldn't live without it. (They have different names and
color schemes now, (Classic, Custom 11, and Professional 14 the DLC-X
is still around), but the parts still bear the above numbers.) 

mlinda@novell.com (M'Linda Taylor) writes:
>On a similar note, does anyone know of a brand that has different disks
>for slicing....so you can slice different thicknesses?  I'd use mine alot
>more if I could have thicker slices!  

Well, guess what? the Cuisinart has blade in thicknesses of 1,2,3,4,6,
and (for the two biggest models) 8 millimetres.  This should do
anything from paper-thin ginger to BLT tomatoes (and yes, it does tomatoes
quite well.)  It also has a fine and medium shredding blades, 2x2,
3x3, and 6x6 julienne blades, and a ginger grater.  A whisk
attachment, juicer, and power strainer attachment round out the works.
The power strainer attachment in particular is a real gem, turning
raspberries to puree without a single seed...

Oh, the DLC-8/Custom 11 has a continuous feed chute available.  For
this reason, if you don't need size of the bigger models, this is
probably the best bet.  (I need size, and hope to trade my 7 in for an
8 and an X.)



-- 
Kiran Wagle     <kiran@bronze.ucs.indiana.edu>     (812) 335-0420
Newsgroups: rec.food.cooking
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Subject: Re: Dumb Question about Chicken Mole
Organization: University of Virginia
Date: Thu, 3 Sep 1992 12:44:42 GMT

Looking back at Diane's post a second time, I realize I
neglected to answer a couple of the more obvious questions, so
here goes:


What does it look like?  It looks like cooked chicken with a
brown sauce ladled over it.

With what do you serve it?  Each time I've gotten it in a
restaurant (Cal-Mex as opposed to Tex-Mex, and these can be
hard to find since most everything is Tex-mex), it's been
served with rice and beans and a salad.

Anyone else??
--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
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From: mmr@cs.rit.edu (Margaret M Reek)
Newsgroups: rec.food.cooking
Subject: Re: BBQ recipe request
Date: 28 Aug 92 17:46:04 GMT
Distribution: na
Organization: Rochester Institute of Technology, Rochester, NY

Someone requested ketchup based BBQ  sauces, but I lost the post.
This is from Joy of Cooking (there are several others, but this is the
one I use).

1/4 c. chopped onions (sauted)
1/2 c. water
2 Tbs vinegar
1 Tbs. worcestershire sauce
1/4 c. lemon juice
2 Tbs brown sugar
1 c. chili sauce or ketchup
1/2 tsp. salt
1/4 tsp paprika
1  tsp pepper
1 tsp dry mustard

Simmer for about 20 minutes.

Margaret
-- 
Margaret Reek, Rochester Institute of Technology, Rochester NY 14623-0887
Internet:  mmr@cs.rit.edu	(716) 475-6181 	Fax (716) 475-7100
Bitnet: mmrics@ritvax
UUCP:	   {decvax,harvard,ames,rutgers}!rochester!rit!mmr
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Newsgroups: rec.food.cooking
Subject: Re: spanish rice
Date: 26 Aug 92 15:58:06 GMT
Organization: University of Virginia

rscott@cbnewse.cb.att.com  writes:
> DOES ANYONE HAVE A GOOD RECIPE FOR SPANISH RICE, THE ONES I HAVE ARE ALL KIND OF DRY AND BLAND.
> 
>       THANKS 
>                SCOTT
> 


We usually make up a batch of rice, add about a tablespoon of
tomato paste and a small fresh tomato, chopped, some cooked
corn (about 1/3 to 1/2 C), some sauteed onions, and once in a
while, some chopped mild green chilis.  Stir it up good and
serve.
--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
From: hdoig@acorn.co.uk (Hazel Doig)
Newsgroups: rec.food.cooking
Subject: Recipe: Scottish Tablet (fudge)
Date: 27 Aug 92 13:03:33 GMT
Organization: Acorn Computers Ltd, Cambridge, England


This recipe is for 'Tablet' .. a scottish form of
fudge.  It will go down well with anyone who has
a sweet tooth.

Ingredients
------------

2 lb granulated sugar - warmed
1 cup milk
1 tin condensed milk
1/4 lb butter - cut in pieces

Method
------

Put the cup of milk in a large pot over a low heat 
and gradually add the sugar, stirring constantly 
until it dissolves. Now add the butter and when this
is melted add the condensed milk.

Boil without stirring until a soft ball forms when
a little is dropped into a saucer of cold water -
(about 20 minutes).

Now, remove from the heat and beat until the mixture
is thick and creamy.  Pour onto a greased tray and
cut into squares when cool.
Newsgroups: rec.food.cooking
Subject: Recipe:  Ranch Style Beans
From: warren@bbs.mdcbbs.com
Date: 27 Aug 92 10:28:26 GMT
Organization: KAMAN INSTRUMENTATION
Nntp-Posting-User: warren

Ranch Style Beans

1 lb. pinto beans
1 med. onion, chopped
1 T. chili powder
1-4 oz. can taco sauce
1/2 tsp. oregano
1/2 tsp. cumin seed
1-6 oz. can tomatoes, chopped
1 clove garlic
2 jalapenos, seeded and chopped
1 T. oil

Sort and wash beans.  Cover with water and cook 3-4 hours
or until of desired tenderness.  Saute onion in oil.  Add
onion and remaining ingredients.  Cook until thick, 30 min.
From: dcoder@u.washington.edu
Newsgroups: rec.food.cooking
Subject: Re: Ceramic knives
Date: 31 Aug 92 20:09:56 GMT
Article-I.D.: u.1992Aug31.200956.26146
Reply-To: dave@nucleus.immunol.washington.edu
Organization: University of Washington

In article <IecX2Ja00WBME1Yw9Z@andrew.cmu.edu>  writes:
    I was at a local Cutlery World about 6 months ago looking at pocket
knives, which I collect.  The clerk, who was surprisingly knowledgeable,
showed me a ceramic-bladed pocket knife with a thick, stiff blade about
2.5" long.  The knife body was titanium, so the whole thing weighed
about 2 oz.  Unbelievable!  Asking price was $125.  I noticed a lot of
chipping along the sharp edge of the blade.  The clerk explained that
the technology of using ceramic materials for knife blades was new and
that new compounds and manufacturing techniques were producing thinner,
less brittle blades all the time (and that he hadn't expected to sell
that particular knife to anyone).  He said a manufacturer's rep had been
in the store recently with a 12" ceramic chef's knife, the blade of
which he proceeded to bend into a U shape with about a 3" radius. 
Sounds a lot less brittle than the sample I saw.  The clerk also said
that ceramic knives would seldom, if ever, need sharpening.
..
If the knife is used it will eventually get dull irrespective of its hardness.  
For example, vinyl plastic will wear down a diamond stylus. (When the diamond  
gets sharp, it can destroy  LP records.) And that kind of curvature sounds like  
a very curious property for a  ceramic.

Dave Coder
From: "eric decker" <eric.decker@canrem.com>
Newsgroups: rec.food.cooking
Subject: gross foods in cans:
Date: 4 Sep 92 02:43:23 EST
Reply-To: "eric decker" <eric.decker@canrem.com>
Distribution: rec
Organization: Canada Remote Systems


  Newsgroup: rec.food.cooking
 Message-ID: <1587@hsvaic.boeing.com>
   Subject: Gross foods in cans: competition

  ..............................


  throop@hsvaic.boeing.com writes


DT Asian markets -- it's not the food itself that is so bad, but the
   preservation method leaves it dry and often way too salty.
     Does this represent a cultural difference in tastes? Or are the
   quality standards different?

  Asian and east European canned food uses about the same amont of salt
as we did 20 years ago. It's a technology thing called super chilling,
refrigeration and very efficient canning equipent.


RelayNet: ->CRS
Internet: eric.decker@canrem.com


   
 * PMDBM  V1.75b #14 *
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Canada Remote Systems  - Toronto, Ontario/Detroit, MI
World's Largest PCBOARD System - 416-629-7000/629-7044
From: karenb@cc.uow.edu.au (Karen  Barrett)
Newsgroups: rec.food.cooking
Subject: Re: Request: hints on how to cook fish
Date: 28 Aug 92 04:27:49 GMT
Organization: University Of Wollongong

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


>|> In article <cindy.25@berkp.uadv.uci.edu> cindy@berkp.uadv.uci.edu (Cindy Windham) writes:
>|> >Can anyone give me some hints on cooking fish so that the "fishy" 
>|> >taste is minimized? 

This is the way we most often do fish at home (in fact I am cooking it for
my in-laws tonight):

Take 1 fillet of deep sea perch per person.

Heat a small amount of butter in the bottom of a fry-pan.  Lightly fry the
fish for just a minute on each side (be careful when turning).  Pour over
a little teriyake marinade, lemon juice, plenty of parsley, coriander and
freshly ground black pepper and a little marjoram.  Now add hot water to 
the pan (don't pour directly on fish), cover and allow to "poach" for a 
few minutes.  Be careful not to overcook.

Hope you like it.

Karen.
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Tue, 1 Sep 1992 20:23:47 GMT
Subject: Re: Bruschetta
Organization: HP Santa Rosa Site (NMD MTA MWTD)
Newsgroups: rec.food.cooking

>/ hpmwetg3:rec.food.cooking / Guest@public.access ((a local guest)) /  8:44 pm  Aug 31, 1992 /
>
>Are you Hungry?
>Nothing to eat in the fridge?
>Are you bored with those same old snacks?
>
>Hey guys and gals try out Bruschetta.
>It is an italian recipe that tastes really good, and is very easy to make.
>
>I got the recipe from 1 900 990 0085 ext 166...
>I think the charge is somewhere around $2/min, and it takes about 2 mins.
>You need a touch tone phone, and you must be 18 years or older to call.
>The recipe is by Cesare's Trattoria Fine Italian Food.
>
>--

I just wrote about three paragraphs of flamage in reference to this posters
heritage and lack of netiquet, but then had to erase them.  My first
response to this was that someone (guest???) was abusing the net by
promoting a info for profit business and I was instantly enraged.  But then
after cooling off a little I reread this I realized it is no different than
many of the 'What's the best knife' threads that are currently the rage in
rec.food.cooking and there are many endorsements for different knives.

Sooooooo..... that off my chest, what's a Bruschetta?


-----------------------------------------------------------------
Don { Go Niners } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
From: M18611@MBVM.Mitre.Org (Kathy Wilk)
Newsgroups: rec.food.cooking
Subject: Re: Kitchen Countertops
Date: 25 Aug 92 17:58:41 GMT
Organization: The MITRE Corporation, Bedford MA 01730

In article <1992Aug25.153600.26051@iscnvx.lmsc.lockheed.com>
sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>>>|> >You cannot put a piece of paperdown on your counter and write someone a
>>>|> >letter.
>>>|> >
>
>so who writes a letter in the kitchen at the counter??
>
  If you have a cluttered house and kids running around, you might write a
letter at the kitchen counter (since you spend so much time there, anyway)!
  Has anybody heard of or have soapstone counters?  I used to work in a lab
with all soapstone counters and work surfaces.  At the end of the day, they
were very easy to wash.  We rubbed in a little oil (I think it was mineral
oil) to give them a nice sheen.  They felt very cool to the touch, also.
Hard to damage with heat or chemicals.
  The black color was very handsome, too.
  Anybody use soapstone in the kitchen?
 
 
                        K. Wilk
                        M18611@MBVM.MITRE.ORG
 
            <--********************************-->
 'Thrusting my nose firmly between his teeth, I threw him to the ground
  on top of me.' - Mark Twain
            <--********************************-->
Newsgroups: rec.food.cooking
From: hachul@eng.umd.edu (Sang Rok Lee)
Subject: GARLIC BREAD HELP
Date: Wed, 02 Sep 92 19:09:48 GMT
Organization: College of Engineering, University of Maryland, College Park

Hey Y'all... Got some questions about garlic bread:

1) What herbs/spices do you sprinkle on top of your bread?
2) why does my garlic look GREEN (especially in florescent light) after
   I bake it?  Very gross... =(

thanks!




Newsgroups: rec.food.cooking
From: bkt@blacks.jpl.nasa.gov (Barrie Trinkle)
Subject: Re: Spanish Chocolate
Organization: Image Analysis Systems Group, JPL
Date: Fri, 28 Aug 1992 00:37:25 GMT

Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:

>How about Castillian hot chocolate?  The recipe below is taken from
>Anna  Thomas' "The Vegetarian Epicure Book Two."

      (recipe deleted)

I tried this once and I have to say it's the only thing I've ever
made from the Veg. Epicure books that I *didn't* like.  Much too
sweet and an overpowering cornstarch flavor.  YMMV.


--
--------------------------------------------------------------------
..nothing is so fatal to maidenly delicacy of speech as the run of 
a good library.
				Robertson Davies, _Tempest Tost_
Newsgroups: rec.food.cooking
From: cpalmer@dingo.rtp.dg.com ()
Subject: Re: Kitchen Countertops
Date: Wed, 26 Aug 92 16:11:00 GMT
Organization: Data General Corporation, Westboro MA

In article <1992Aug21.222416.3257@galileo.cc.rochester.edu> MPRK@db1.cc.rochester.edu (MARGARET R. PARKER) writes:
>
>So here's my question: What are your suggestions for the ultimate countertop?

Corian. Much as I would have liked granite, we went with corian
when we redid our kitchen last year. It is great! Doesn't burn,
doesn't stain (not even trumeric!!), easily cleaned. If it does
get blemished you can just sand it back to new. In fact it is
recommended that you periodically scrub it with a Scotchbrite-type
pad to restore the original sheen.
Another big advantage is that it is moulded, so you can go for all
sorts of complex shapes (and edgings). With our countertops we had a
lip about 1/2 inch high added all the way round the back. This way
liquids and grunge don't get into the tile/grout of the backsplash
but can just be wiped up.
--------------------------------------------------------------------
Chris Palmer                            "Ashes to ashes,
Data General Corporation                 dust to dust,
Network Systems Development Division     If Lillee don't get you,
cpalmer@dingo.webo.dg.com                Thommo must!"
From: Jane.R.Deering@dartmouth.edu (Jane R. Deering)
Newsgroups: rec.food.cooking
Subject: Re: Spanish Chocolate
Date: 2 Sep 92 22:34:24 GMT
 <1992Aug31.233147.9284@ads.com>
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0a2@newshost.dartmouth.edu

In article <1992Aug31.233147.9284@ads.com>
charleen@ADS.COM (Charleen Bunjiovianna) writes:

[recipe deleted]
> I wondered about this when I saw the 7 teaspoons of cornstarch to
> 1 quart of milk in the recipe.  That's a *lot* of cornstarch.
> 
> Thanks for posting your result; you saved me from trying it.
> 
> Charleen

I originally posted the question about Spanish hot chocolate, and tried
this recipe myself with very satisfying results (as in, it satisfied me
- tasted the way I remembered it - as well as two friends! =)).  I'm
not sure why we would have gotten such different results, but I urge
all those out on netland to not give up on this recipe too quickly. 
One warning:  it is very rich and /very/ filling, so if there are only
2-3 people around to drink it, it might be better to start with a
half-recipe.

If people are interested, I will round up the recipes I got & repost. 
This chocolate is really worth it!

Jane Deering
fury.eyes@dartmouth.edu
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: Finally, the buttermild recipes ...
Organization: The Ohio State University
Date: Tue, 1 Sep 1992 17:09:19 GMT

sorry friends for taking so long to post these (1 of 2)

Banana walnut cake - this is VERY easy, and VERY good!

mix everything in the same bowl (I use a wisk to get out the lumps
but the batter is kind of thick)

1 1/4 cup sugar
1/2 cup veg oil
2 eggs
2 mashed bananas (ripe)
1 1/2 teaspoon vanilla
1 cup buttermilk or sour milk (not bitter milk!)
1 teaspoon baking soda
2 cups flour
1 teaspoon baking powder
1 cup finely chopped walnuts (the original recipe calls for black walnuts,
      but who has a cup of black walnuts?)

bake at 350 in a 9X13 inch pan for about 35 minutes- until the top is brown
and springs back when touched.  This cake needs no frosting!

Newsgroups: rec.food.cooking
From: hartley@centerline.com (Timm Hartley)
Subject: Thanks For The Zuke Rec. Now...
Followup-To: rec.food.cooking
Organization: CenterLine Software
Date: Fri, 28 Aug 1992 18:25:40 GMT

Thank-you very much to everyone who sent me zuke recipes. I have about a
zillion bread recipes now. My mother was very impressed. I told her that I
would be sending them out and her response was, "Wonderful, now see if you
can find anything tomatoes!" GRRRRRRRRR

So here I am, yet again, asking for your help. Any and all tomato recipes
(esp. ones that can be frozen) would be greatly appreciated. Thanks yet
again!

       Timm Hartley I Production Assistant
CenterLine Software I hartley@centerline.com
      10 Fawcett St I "Back off man! Don't 
Cambridge, MA 02138 I make me use this!!"
                         -Ren Hoek-
Newsgroups: rec.food.cooking
From: sue@askinc.ASK.COM (Sue Volkmann)
Subject: Re: Kitchen Countertops
Organization: ASK Computer Systems, Inc.
Date: 25 Aug 92 19:57:29 GMT

In article <1992Aug21.222416.3257@galileo.cc.rochester.edu>, MPRK@db1.cc.rochester.edu (MARGARET R. PARKER) writes:
|> 
|> 
|> So here's my question: What are your suggestions for the ultimate countertop?
                                                            ^^^^^^^^^^^^^^^^^^^^
	Corian is what I have.  You can't stain it, need a sledge hammer to
	break it, and it looks great.  It's not cheap, however.......

Sue V.
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Tomatoes coming out my ... (was Re: Zuchinni coming out my...)
Organization: Lockheed Missiles and Space Co.
Date: Tue, 1 Sep 92 20:56:43 GMT

In article <24375@oasys.dt.navy.mil> cusanell@oasys.dt.navy.mil (Dominic Cusanelli) writes:
>What to do with excess tomatoes:
>
>Tomatoes are one of the best veggies for home jarring - very
>easy to do.  Just simply cut out the stems, strain them
>however you like to get rid of seeds (I just quickly squish
>the seeds out with my fingers - you can get pretty good at
>this if you do it a lot).  Send them - skin and all - through
>a food processor or blender, and cook them down in a pot to
>about half their original volume.  Then pour the thickened
>tomatoe paste into quart jars and add 1 tsp lemmon juice and
>1/2 tsp salt to each. (I pour half a jar, add juice and salt,
>and then fill jar)  Leave 1/2 inch head space, seal jar and
>place in water bath for 15 - 20 minutes.  The tomatoes will
>keep for months.
>
it's almost easier to keep old milk cartons around, fill them
up with the concoction (no lemon & no salt needed, fold down and 
tape the top & freeze till needed




-- 
________________       __        ________________   "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: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: What do I do with okra?
Organization: Nick Simicich, Peekskill, NY
Date: Sat, 29 Aug 1992 04:38:07 GMT

In article <67054@hydra.gatech.EDU> jbutterf@mal-s1.gatech.edu (Jill Butterfield) writes:
>A friend just gave me some fresh okra from his garden. How do I cook it?
>I've only used frozen or canned before, in gumbos and just plain, and in
>soups. How do I keep it from getting all goopy when I cook it?

If you cook it long enough, the slime goes away.




-- 
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.
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Newsgroups: rec.food.cooking
Subject: Recipe wanted--chicken tikka masala
Date: 28 Aug 92 01:05:05 GMT
Organization: Home for the Terminally Infirm

I have several recipes for tandoori chicken, but none for murgh tikka
masala.  If you have one, would you please either post it or send it by
e-mail?
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
From: 6500derk@ucsbuxa.ucsb.edu (Derek)
Newsgroups: rec.food.cooking
Subject: Ribs...especially Baby Backs
Keywords: ribs, pork, baby back, babyback
Date: 26 Aug 92 06:45:21 GMT
Distribution: rec.food.cooking

I'm looking for suggestions, secrets, and so on regarding
the barbecuing of baby back ribs.  I love searching out
a good rack of ribs at various restaurants.  I used to 
think that Tony Roma's were the absolute best, but after
trying other places I learned that there are a lot of
varieties of preparations and some really good stuff
out there.  (I still like Roma's a lot but there is 
better.)  GOOD ENGLISH!

I have never even tried cooking ribs so all tips and 
notes, no matter how basic, will be appreciated.

There was an advertisement for Kingsford charcoal about a 
year ago that had a rib recipe where it said to put 
pineapple juice in the drip pan.  I thought that that sounded
really good but I don't recall the rest of the recipe.  Does
anyone do anything like that?  does it work??

Thanks everyone...

Derek
University of California at Santa Barbara
6500derk@ucsbuxa.ucsb.edu
Newsgroups: rec.food.cooking
From: sharonc@meaddata.com (Sharon Crichton)
Subject: Re: Lasagne: Need quick & easy recipe
Organization: Mead Data Central, Dayton OH
Date: Thu, 27 Aug 1992 16:47:07 GMT
Reply-To: sharonc@meaddata.com
Distribution: na

In article <pjh.714919781@nessi>, pjh@eng.cam.ac.uk (Philippa Hogben) writes:
|> 33s@oasys.dt.navy.mil (Angie Brvenik) writes:
|> 
|> >Im looking for a quick & easy recipe for lasagne.  Someone was telling
|> >me about a recipe that you use dry lasagne noodles (you dont have to
|> >pre-cook them).  Does anyone have that recipe?
|> 
|> You can _buy_ lasagne "noodles" which don't need to be precooked (I
|> don't think it works with the normal type). You then use any normal
|> lasagne recipe but making the sauces a little more liquid. I always
|> use this type of lasagne. You just have to put a little liquid under
|> the bottom layer of pasta and make sure the top layer is well covered.

It also works with regular lasagna noodles. There are some brands which
advertise that this method will only work with their noodles (thereby
increasing their profit margin by scaring you into thinking that you can't
use anyone else's), but trust me, you can use Muellers/Creamettes/Kroger's
house brand/etc. just fine (spoken from experience). Philippa is right -
you will have to use more liquid and make sure that the top, bottom and
sides are all well coated with sauce. I also increase the cooking time
by a bit (usually 5 to 10 minutes) but that's because I'm strange and I
like my noodle casseroles very well done. :-)

-- 
Sharon Crichton         *****************   Mead Data Central
sharonc@meaddata.com    **HAPPY! HAPPY!**   P.O. Box 933
uunet!meaddata!sharonc  **  JOY! JOY!  **   Dayton, OH 45401
                        *****************   FAX: (513) 865-1655