HDTenEightyP/NetNews huggingface dataset:
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: REQUEST: Broccoli Recipes
Organization: Lockheed Missiles and Space Co.
Date: Fri, 20 Nov 92 23:05:15 GMT

In article <1992Nov18.003016.7041@deeptht.armory.com> sparrow@deeptht.armory.com (Pasty White) writes:
>I have our Thanksgiving dinner menu pretty much completely planned/decided
>on (turkey, stuffing/dressing, mashed potatoes, yams, baked onions, green
>salad w/ big shrimp, rolls, cranberry-orange or cranberry-raspberry sauce)
>but waited to decide on what to make for the green vegetable (I know, like
>we need any more food!) until I found out what the store will have that
>looks good.  They have a good price on broccoli through next week, so I
>wonder whether anyone has some good broccoli recipes that are more
>interesting than steaming it (I'm talking about fresh broccoli).       
>  

steam then serve with cheese sauce over it
or hollandaise
or curried cheese sauce


-- 
________________       __        ________________   "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: peter@taronga.com (Peter da Silva)
Subject: Re: What's the worst cookbook you own?
Organization: Taronga Park BBS
Date: Sun, 22 Nov 1992 22:22:08 GMT

In article <10665@bcb.medla.com>, doug@bcb.bcb.medla.com.UUCP (Anders &) writes:
>Crossly the Glad-Eyed Bear <ekman@netcom.com>, in article <1992Nov21.164744.28651@netcom.com>:
>> Every now and then someone in this group asks something like, "What's
>> the best cookbook for...?" 

>My worst cookbook is the Top Ramen Cookbook by Nissin.

Hey, that sounds pretty cool. I used to pretty much live on the stuff, and
anything that could be easily done to Ramen to improve it would have been
great!

>bottom line is that nothing in the book should take longer to cook than
>it does to eat. They had to subtract the time spent in the microwave, but

Sounds like my theory of cooking.
-- 
true(<<VV$@\\$'&O 9$O%'$LT$&$"V6"$&$<4$?'&$ #I&&?$=$<<@)24 24 scale 3 21 moveto
{dup 36 eq{pop not}{dup 7 and 4 sub exch 56 and 8 div 4 sub 2 index{rlineto}{
rmoveto}ifelse}ifelse}forall stroke pop showpage % Have you hugged your wolf...
Newsgroups: rec.food.cooking
From: ollis@redbck.stl.dec.com (Stephen Ollis)
Subject: Re: Need a food-related word with a TH in it
Reply-To: ollis@redbck.stl.dec.com (Stephen Ollis)
Organization: Digital Equipment Corporation
Date: Tue, 24 Nov 1992 01:10:59 GMT


I missed the original request so no flames..

How bout PITH?


--
DIGITAL Telephone Support, Sydney AUSTRALIA   *   Ph: +61 2 5615675 (BH)
Email: ollis@redbck.enet.dec.com            *  *      +61 2 6268533 (AH)
ICBM: 33 43'S 150 52' 15"E                    +       +61 2 5615488 (FAX)
                                             *
   Terra Australis Espirito Santo - The Great Southland of the Holy Spirit
Newsgroups: rec.food.cooking
From: fease@dkas.enet.dec.com (Andrea Midtmoen Fease)
Subject: Re: egg candling
Organization: Digital Equipment Corp., Marlboro MA
Date: 23 NOV 92 14:42:01    


In article <memo.762287@cix.compulink.co.uk>, jazzie@cix.compulink.co.uk (Peggy Shambo) writes...
> 
>I never knew if they really still did egg candling in the US.  I wish 
>they did it here in England.  I find a far too high ratio of "blood
>spots" in my eggs here.  I just dump them down the sink drain.  Yuck.
> 
>I almost never got them back home in the States.
> 
>Jazzie
> 
>----------------------------------------------------------------------
>-------------------------------------------------------------
> 
>             "I don't eat abortions"
>-------------------------------------------------------------

     FWIW the blood spots in your eggs may not be from "abortions".  I have
laying hens (no rooster, so *no* chicks) and I occasionally get blood spots.
I've read that these blood spots can be a spot of blood picked up by the egg
as it travels from the ovary, scratching the fallopian tube and causing an
extremely mild bleeding, or by stress.

					- Andrea

P.S.  I *do* candle my eggs before selling them ... and I get very few blood
spots - must be the non-caged life and good care 8-).
Newsgroups: rec.food.cooking
From: fgn@cbnewsb.cb.att.com (frank.g.neves)
Subject: Re: Candy Bar Memories
Organization: AT&T
Distribution: usa
Date: Wed, 18 Nov 1992 12:15:12 GMT

In article <1992Nov17.175903.4537@netcom.com>, sgoldr@netcom.com (Stan Goldring (Abbott Labs)) writes:
> alisg@Msu.oscs.montana.edu writes:
> : Apropos of nothing, do any of you remember Big Time/Hollywood candy bars?
> : Oh well, if only I had access to Mr. Peabody's Wayback Machine.
> 
>      If I could find the rewind button on the Wayback Machine, 
> I'd look for the Bonomo's Taffy - mostly chocolate, some vanilla 
> - and just enough strawberry to throw out the window of the car 
> to deflect anyone suffering from Bonono deficiency after they 
> found out what I had brought back!
> 
Wasn't that Bonomo's Turkish Taffy?  Really weird stuff; you could stretch
it (once you warmed it up a bit in your hands), or smash it flat on the
table and it would shatter into a gazillion pieces.

Frank
-- 
*************************************************************************
 Frank G. Neves, R.Hy.                   | "Immanetize the Eschaton..."
 Discl: No wife, no horse, no moustache  |    "Credo Quia Absurdum"
*************************************************************************
Newsgroups: rec.food.cooking
From: kjchang@hplabsz.hpl.hp.com (K. J. Chang)
Subject: Re: bread machines
Date: Tue, 17 Nov 1992 23:53:54 GMT
Distribution: na
Organization: Hewlett-Packard Laboratories Palo Alto,CA
Keywords: bread

I just saw an ad from Target:

$119.99 (on sale now) "Chefmate Automatic Home Bakery"
"makes a big 1 1/2-lb loaf of bread. It does the
mixing, kneading and baking for you..." No. HB-215

I never owned a bread machine but I hope to own one.
After seeing the above ad, any comments from the netters.


-- 
K J Chang, Hewlett-Packard ICBD R & D,                      (())_-_(())
Palo Alto, CA 94304                                          | (* *) | 
Internet: kjchang@hpl.hp.com           a UCLA Bruin  -->    {  \_@_/  }
voice mail: (415)857-4604                                     `-----'  
Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: vinegar pie
Organization: NASA Dryden, Edwards, Cal.
	<1992Nov19.012937.7956@netcom.com>
Date: Thu, 19 Nov 1992 03:13:52 GMT

Here's another vinegar pie, much less spicy than Crossly's.  This is
from The Fanny Farmer Baking Book by Marion Cunningham.

Vinegar Pie

(one 9-inch pie)

A sassy, innovative pie created long ago to satisfy the craving for
something sweet and acid during the harsh, cold months when fresh
lemons were often hard to find.  Despite the name, most people will
think you are serving lemon pie.

Basic Pie Dough for a 9-inch pie shell
1-1/4 C sugar
1/4 C flour
1 T grated lemon zest
1/2 C cider vinegar
2 C water
3 eggs, well beaten
1 T butter

Preheat the oven to 425 deg F.

Line a 9-inch pie pan with the rolled-out dough, then trim and flute
the edges.

Combine the sugar, flour, and lemon zest in a heavy saucepan, and stir
them together until thoroughly blended.  Add the coder vinegar while
stirring or whisking constantly, then add the water.  Place over
medium heat, bring the mixture to a boil, and cook, stirring
constantly, for 1 minute.  Remove from heat and stir a little of the
hot mixture into the eggs, then stir the warmed eggs back into the
remaining hot mixture.  Stir in the butter.

Pour the mixture into the prepared pie shell and bake for 10 minutes,
then reduce the heat to 350 deg F and continue baking for 30 minutes
more.  Remove the pie from the oven and let it cool completely on a
rack before serving.  (The filling will seem quite liquid, but it will
firm as the pie cools.)

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot

Newsgroups: rec.food.cooking
From: spiar@fnali.fnal.gov (Alan R. Spies)
Subject: Re: New _Silver Palate_ Cookbook?
News-Software: VAX/VMS VNEWS 1.4-a4  
Reply-To: spiar@fnali.fnal.gov
Organization: Fermilab
Distribution:  usa
Date: Thu, 19 Nov 1992 20:30:41 GMT

In article <1992Nov18.135548.18711@seq.uncwil.edu>, bgoffe@seq.uncwil.edu (Bill Goffe) writes...
>I seem to recall reading somewhere about a new edition of the _Silver
>Palate_ cookbook. I've looked around, but haven't been able to find it.
>Was I dreaming, or does such a thing exist?
> 
>Respond as you see fit as I *do* read this newsgroup.
> 
>Bill Goffe
>bgoffe@seq.uncwil.edu

I bought a _Silver Palate_ cookbook last night at Williams Sonoma.  I can't
swear that it's the latest edition, but I *DO* recall that there were two
different _Silver Palate_ cookbooks on the rack.

Standard Disclaimers, ETC.

Alan R. Spies
spiar@fnald.fnal.gov
From: singer+@pitt.edu (Janice A Singer)
Newsgroups: rec.food.cooking
Subject: yeast and how much to use...
Date: 18 Nov 92 15:34:39 GMT
Distribution: usa
Organization: University of Pittsburgh
Originator: singer@unixd1.cis.pitt.edu


I have a little pet peeve about yeast and bread machines....

More yeast is not better, more yeast is worse!!!!


When you use too much yeast, your bread rises too fast, and 
collapses, hence you don't get those beautiful high loaves,
but small loaves with a slight acoholic smell and taste.

When I make bread, (not in a bread machine, though) I typically use 
1 teaspoon (that's not a typo) for about 4 pounds of flour.  
I let it rise about 12-15 hours total.

Anyhow, sorry if I offended anyone, but if you're having problems
with bread rising, don't add more yeast, just take more time....

Janice Singer
Newsgroups: rec.food.cooking
Subject: RECIPE: Coconut Muffins (+4)  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 21 Nov 92 20:21:34 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      COCONUT MUFFINS (+4)  
  
Wet Mix - 1/4 cup butter or margarine, 1/2 cup sugar, 2 eggs,   
          1.1/2 cups milk or plain yoghurt  
Dry Mix - 2.1/2 cups self-raising flour, 1 cup macaroon dessicated coconut  
Topping - Combine 1/4 cup sugar with 1/4 cup dessicated coconut  
  
Preheat over to 350oF, prepare pans. Blend the butter & sugar thoroughly,   
beat in eggs & milk/yoghurt. Gently fold the combined dry mix into the wet   
mix. Spoon into pans & sprinkle with topping. Bake for 25 mins. Makes 12   
medium muffins.  
Variations: Coconut & Orange: Reduce the milk/yoghurt to 1/2 cup. Add 1/2 cup 
of blended or pureed whole orange to the wet mix, or 1/2 cup orange juice & 2 
Tbsp of grated orange rind to the wet mix.  
Coconut & Cherry: Add 1 cup of chopped glace cherries to the combined wet mix.
Coconut & Ginger: Add 1/2 cup of chopped glace ginger & 1/2 cup chopped   
walnuts/pecans to the wet mix. 1/2 cup of chopped glace cherries may also be  
added if desired.  
Coconut & Pineapple: Add 1 cup of crushed tinned pineapple to the wet mix &   
reduce the milk or yoghurt to 1 cup. Do not use fresh pineapple.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | If you need to email me I would really appreciate it if you  |  
     | didn't quote my own message back to me. pandora@kcbbs.gen.nz |  
      --------------------------------------------------------------  
  
   
Newsgroups: rec.food.cooking,alt.folklore.urban
From: kkoller@nyx.cs.du.edu (Capt. Sarcastic)
Subject: Re: how microwaves cook (Flaming Microwaves ILLEGAL in Colorado!)
Organization: University of Denver, Dept. of Math & Comp. Sci.
Date: Sun, 22 Nov 92 04:14:00 GMT

rperkins@astro.as.arizona.edu (Rachel J. Perkins) writes:

>um...kurt? could you watch and make sure that next time you don't attach my
>sig to something i didn't say? 'cause next time, it might be important.

>thanks.

>rachel "congeniality" perkins

Sure, no problem.

Now is the time for all good me to come to the aid of their country.
       -Rachel Perkins

      "Chastity..the most unnatural of all the sexual perversions...."
                  -Rachel Perkins
--
Capt. Sarcastic
(Kurt S. Koller)
kkoller@nyx.cs.du.edu
From: girl@slavery.EBay.Sun.COM (Mary Smith)
Newsgroups: rec.food.cooking
Subject: Re: what do you do?
Date: 20 Nov 1992 22:23:19 GMT
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: slavery.ebay.sun.com

In article <1992Nov19.215618.10092@iscnvx.lmsc.lockheed.com> swwang@iscnvx.lmsc.lockheed.com (Sophia W Wang) writes:
>
>1) Do you keep a collection of your recipes on the computer?
>2) Do you make a hardcopy to use in the kitchen? Or is the computer
>   in the kitchen?
>3) Do you try all of the recipes that you get off the net?
>   (I have gotten a ton off the net just in the last month, have


I don't keep all the recipes on my system only because
I don't want to waste to much space.

I do however have a binder at my desk and when I see
a good recipe I print it and put it in. I have it
indexed off into categorys (fish, mexican, etc)
What is great about this is if you do try one you
were not to fond of you can just rip it out and toss it!
And last but not least no I haven't tried them all!
I wish I had the time.
Another note is some have been great and some were pretty bad.

Mary

--
-----------------------------------------------
I believe no problem is so large or so difficult that it can't be blamed
one somebody else.
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Re: REQUEST: Broccoli Recipes
Organization: Intergraph Corporation, Huntsville, AL.
Date: Fri, 20 Nov 1992 14:24:12 GMT

sparrow@deeptht.armory.com (Pasty White) writes:

>I have our Thanksgiving dinner menu pretty much completely planned/decided
>on (turkey, stuffing/dressing, mashed potatoes, yams, baked onions, green
>salad w/ big shrimp, rolls, cranberry-orange or cranberry-raspberry sauce)
>but waited to decide on what to make for the green vegetable (I know, like
>we need any more food!) until I found out what the store will have that
>looks good.  They have a good price on broccoli through next week, so I
>wonder whether anyone has some good broccoli recipes that are more
>interesting than steaming it (I'm talking about fresh broccoli).       


I'm planning to have a broccoli dish for Thanksgiving dinner, too.
Last year, I made a broccoli/rice casserole.  It was good, but too
heavy along side an already heavy meal.  This year, I'm making a
salad with raw broccoli, cauliflower, fresh mushrooms, chopped
purple cabbage, and celery.  You toss this in a vinegar/olive oil/
sugar/herb mixture, then let it marinate for 3 hours.  (This is
a pretty dish, too.)  If you're interested in an exact recipe, let
me know and I'll post it.  (sorry -- don't have it with me now.)
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com
Newsgroups: rec.food.cooking
Subject: Re: Good Old Eggs?
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Tue, 24 Nov 1992 01:15:54 GMT
Organization: Actrix Information Exchange

In article <fred-mckenzie-191192171434@k4dii.ksc.nasa.gov> fred-mckenzie@ksc.nasa.gov (Fred McKenzie) writes:

> 
> Can someone give me an idea about how long eggs can be kept?  I keep them
> in the refrigerator, set to about 35 degrees F.  Am I taking a chance by
> using such old eggs, or am I throwing out perfectly good eggs at the 6
> months point?
> 
> fred-mckenzie@ksc.nasa.gov

Our local egg marketing authority stamps a *best before* date on the
egg cartons.  Assuming my supermarket has a fair turnover, the *best
before* date seems about six weeks down the track.

We've had eggs sit in the fridge for unknown amounts of time and I
have never struck a bad egg.  I take the precaution of buying white
then brown then white etc so I can keep track of the fresher ones.

At least we can buy them in half dozens.

An aside - I collect cookbooks, including old ones.  One I picked up
the other day urged mothers to feed their babies and toddlers an egg
every day and had quite a section on what a wonderful food the egg was.
 These days we're warned to restrict our egg consumption.
Wonder if there will be any safe foods left for the next generation?\
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: will@wixer.cactus.org (Bill Staniewicz)
Subject: REQUEST: Spinach Lasagna
Organization: Real/Time Communications
Date: Wed, 18 Nov 92 23:26:55 GMT

Please send me your recipe for Spinach Lasagna.

Thank you.

-- 
Bill
will@wixer.cactus.org

Newsgroups: rec.food.cooking
From: mordes@b30.ingr.com (Tony Mordeszewski)
Subject: Re: freezing peppers
Organization: Intergraph
Distribution: rec
Date: Tue, 17 Nov 1992 18:39:14 GMT

In article <1992Nov14.4178.28307@dosgate> "john russell" <john.russell@canrem.com> writes:
>I've tried freezing peppers both as-is and after boiling for several
>minutes (recommended by a cookbook).  Either way I don't find them very
>easy to use later, and usually end up throwing them out.  Either they
>get too dry and start coming apart, or they get all squishy and wrinkled
>when thawed.  What's the secret?
>
>John

I rost mine on a HOT grill till the skin is charred, remove the stem, seeds
and skin. Then place on a cookie sheet rolled up like a cigar and frozen
individually. Once frozen they are placed in a bag for storage. This
works for Jalapino, Poblano, New Mexico, and Habanero. I used a small
strawberry huller to remove the thin skin of the Habanero. Also wore gloves.)
Also smoked some Jalapinos "chepolte" and did the same as above. 

When I want to add a pepper from the freezer to a recepe, I grab it out of the
freezer and very shortly there after cut it up into the appropriate size
pieces while partly frozen. You loose texture when freezing. My frozen 
peppers are added for taste and HEAT. Never attempted to freeze a pepper 
with the intent of using it later for a chile releno. Those are made from
next years garden...
Hope this helped.
Tony M.
From: ns@bohr.physics.purdue.edu (Nancy M. Schnepp)
Newsgroups: rec.food.cooking
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Date: 19 Nov 92 19:56:14 GMT
Organization: Purdue University Physics Department

In article <psima01.722163612@convex> psima01@convex.zdv.uni-tuebingen.de 
(M. Maisack) writes:
>with all the stuffing recipes, one question remains:
>what does one usually/traditionally have along with
>the bird?
>Curious
>Michael

Mashed potatoes              Fruit Salad         Pumpkin Pie
Gravy                        Slaw                Pecan Pie
Noodles                      Dressing            Raisin Pie
Sweet Potato Casserole       Rolls/butter        Orange Walnut Bread
Succotash (sp)                                   Real whipped cream
 

At least that's what we're having this year!
From: rcj@lhdsy1.lahabra.chevron.com (R.C. Jones)
Newsgroups: rec.food.cooking
Subject: Roast Beef
Keywords: beef,thanksgiving,barbeque
Date: 19 Nov 92 22:24:25 GMT
Organization: Chevron, La Habra, CA

I have a fifteen pound rump roast (bone removed) that I want
to roast for Thanksgiving. I would like for it to be very
brown and crusty on the outside and pink inside to serve at a
buffet. I had the pleasure of eating some of a huge roast a
number of years ago that was a crusty dark brown on the outside
and tasted better than any mortal deserves. It came from a store 
in Texas that catered such things.
 I am planning to marinade in a brown sugar/terriyaki/garlic sauce
for ~ two days and slow roast/smoke on a Weber kettle.

Any suggestions for a better way?
-- 
  |___________________________________________________________________| 
>>| Dik Jones, Earth Model Interpretation   Internet: rcj@Chevron.com |
  | Chevron Petroleum Technology Company.        Tel:  (310) 694-7056 | 
  | La Habra, California 90633-0446              Fax:  (310) 694-7063 |  
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Crispy French Fries
Organization: Lockheed Missiles and Space Co.
Date: Fri, 20 Nov 92 22:42:07 GMT

In article <1992Nov19.015327.10177@netcom.com> ekman@netcom.com (Crossly the Glad-Eyed Bear) writes:
>In article <1992Nov16.195346.27366@linus.mitre.org> Bedford, MA (bgt@mitre.linus.org) writes:
>>Would someone please tell me what the trick is to 
>>making crispy frenchfries? My fries always seen to
>>come out soggy and soft. I think I have the grease
>>hot enough...Maybe not...
>
>In general, deep-fat frying should be done with a high enough heat that
>the food not absorb the fat.  If your fries are soggy, it's likely that
>you don't have the fat hot enough.  Use an oil that has a high smoke
>temperature, and push the heat up a bit.
>
>My experience is also that russets make good fries, while those gluey
>white potatoes do not.  (Not intended as flame bait, but someone is sure
>to take exception.)

I grew up on the red skinned potatoes which, in an overall taste test
at a potato tasting party, came out highest

anyway, cut them up, rinse in cold water, shake off excess water,
put a few at a time in the fat - 
if you have a basket, fill the basket 
about 1/4-1/3 full at the most, drop into oil slowly (avoid hot oil
spill over), about 5 minutes into cooking, lift basket up and secure
over oil letting excess oil drip off (potatoes are blanched by now),
drop basket back into oil and cintinue cooking till brown - 
if you don't have a basket, stir the fries periodically to keep separated,
lift out with wire turner when browned -
note: put cooked fries onto a brown paper bag (laying flat on a cookie 
      sheet) or onto paper towels to absorb the excess grease

-- 
________________       __        ________________   "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: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: vinegar pie
Organization: The Ohio State University
Date: Wed, 18 Nov 1992 18:31:46 GMT

Dear Netters, While reading "Little House in the Big Woods" (L.I.Wilder)
to my children, we came across a reference to "vinegar pie".  Anyone
have a clue what this is?

Lori Rellick
Newsgroups: rec.food.cooking
Subject: RECIPE: Pesto Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 24 Nov 92 18:18:58 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      PESTO MUFFINS  
  
Wet Mix - 1/2 cup finely sliced spring onions, 1/4 cup oil, 2 eggs  
          1/3 cup pesto sauce OR 1/2 cup chopped fresh basil  
          1/2 cup grated cheddar cheese, 1 cup milk  
Dry Mix - 1.1/2 cups self-raising flour, 1 cup wholemeal flour  
  
Preheat oven to 400oF, prepare pans. Thoroughly combine the wet ingredients   
in a bowl. Combine the dry ingredients & thoroughly but gently work this into 
the wet mix. Spoon into pans & bake for 20-25 mins. Makes 12 muffins.  
Variations: Pesto & Pine Nut: Add 1/2 cup toasted pine nuts to the mixture.  
Pesto & Prawn: Add 1/2 cup frozen cocktail prawns to the mixture.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | If you need to email me I would really appreciate it if you  |  
     | didn't quote my own message back to me. pandora@kcbbs.gen.nz |  
      --------------------------------------------------------------  
  
   
Newsgroups: rec.food.cooking