HDTenEightyP/NetNews huggingface dataset:
From: kentt@tarzan.informix.com (Kent Tracy)
Newsgroups: rec.food.cooking
Subject: Re: Pepper Vodka (& storing jalapenos)
Date: 11 Sep 92 15:27:18 GMT
Reply-To: kentt@tarzan.informix.com
Organization: Informix Software

In article 37018@uflorida.cis.ufl.edu, george@webb.psych.ufl.edu (Stephanie George) writes:
>
>My roommate and I sacrificed ourselves in the name of science one evening
>and compared my favorite "pepper vodka" to hers.
>
>Hers was Stolichnaya pepper vodka - it's a nice orangey-red color and the
>lable has pictures of red peppers on it.  
>
>Mine is regular 80 proof Stoli with fresh ground black pepper in it (about
>1/4 tsp per generous shot)
>
>Both vodkas started out in the freezer.  Mine was a little slower to develop
>the pepper flavor, but when it hit, it was much, much better, hotter than
>the "pepper vodka".  It had a much better top note of real pepper flavor as
>well as being hot.  We also tried it with crushed red pepper flakes in 
>the regular Stoli, but nothing compared to the fresh ground black pepper for
>the flavor plus effect.  Of course this also tests your decanting skills
>unless you like crunchy drinks.
>

When in New Orleans earlier this year at the famed K-Paul's (sp?) I had (at least 1)
absolutely **FANTASTIC** "Pepper martini".  This certainly was not a bottled
pepper vodka creation; it was obviously the result of marinating fresh green
chili peppers in "normal" vodka.  The pepper flavor was not a nondescript "heat",
but very distinct and very flavorful :).  The drink was crystal-clear, as a
proper martini should be, and served with marinated peppers to replace the olives.
(by the way, its more than a little amazing that I remember this to tell about it!)

I thought this might be of interest, as I have read several threads wondering 
what productive use a bumper crop of peppers can have... has anyone tried this?

+---------------------------------------+
| Kent A. Tracy     kentt@informix.com  |    "Treat her like a thoroughbred
| Informix Software   (913)599-7100     |     and she won't be a nag..."
+---------------------------------------+
From: Crys_Beyersdorfer@edtng.uwp.edu (Crys Beyersdorfer)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Sesame Chicken Recipe
Distribution: world
Date: 11 Sep 92 08:19:24 CST
Organization: Electric Dreams: The Next Generation BBS

I don't know how close this one will be but it comes from The Frugal
Gorurmet by Jeff Smith Cookbook.  He claims that this is Sesame Chicken,
Chinese Style but also states that this is porbably not a proper Chinese
way to produce this sesame chicken, but it is easy and delicious.  Hope
this helps.

10 chicken thighs
3 tablespoons light soy sauce
2 tablespoons dry sherry
1/2 teaspoon grated fresh ginger
3 tablespoons cornstarch
4 tablespoons raw sesame seeds
Peanut oil for deep frying

Cut the chicken thighs in half across the bone. Marinate them in the soy
sauce, sherry, ginger, and enough cornstarch to make a thick sauce for 1
hour. Add the sesame seeds. Deep fry pieces in peanut oil at 375 degrees
until lightly browned.

-- Via DLG Pro v0.992

Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Tabouleh & Tandoori Recipes
Organization: Stanford University, California, USA
Date: Mon, 14 Sep 1992 15:04:00 GMT

There was a request for recipes for both Tandori Chicken and
Tabouleh a little while ago.  These recipes are excellent.


    TANDOORI-STYLE CHICKEN

1/2 cup plain yogurt
1/4 c. lemon juice (2 lemons)
1 small onion, grated
3 lg. cloves garlic, crushed
2 tsp. ea. chili powder, coriander, cumin & salt
1 tsp. ground ginger
1 chicken (3 lbs), cut up or 2 split game hens

Mix all ingredients together in a glass dish or plastic bag.  Close
tight and refrigerate, turning occasionally, 4 hours or overnight.

Place chicken, skin side up 5-7 inches from medium-hot coals.  Grill
50-60 minutes or until until juice runs clear when pierces with a
fork.  Turn every 10-15 minutes.

Or use broiler with similar instructions.


     TABOULEH

1 heaping cup fine bulgur wheat
1 cup cold water
1/2 cup fresh lemon jice
2/3 cup olive oil
1 cup coarsely chopped fresh mint leaves
1/2 cup  "       "      "    parsley
1/2 cup finely diced purple onion
1 tsp. minced garlic
1/2 tsp. salt
1 tsp. freshly ground black pepper
4 ripe plum tomatoes, seeded and cut into 1/2" dice
2 large cucumbers, peeled, seeded and diced

Place bulgur wheat in large bowl.  Mix with water, lemon juice and
1/3 cup olive oil.  Let stand 30 minutes, then fluff with fork.

Add remaining ingredients.  Let stand at least 1/2 hour before
serving, to bring out flavors.
Newsgroups: rec.food.cooking
From: eakg3042@uxa.cso.uiuc.edu (E. A. Kissling)
Subject: Re: REQUEST: Gingersnap recipe
Organization: University of Illinois at Urbana
Distribution: rec.food.cooking
Date: Sun, 6 Sep 1992 01:25:57 GMT

kcrady@polaris.cv.nrao.edu (Kirk Crady) writes:


>I'm questing after a great gingersnap - one with that special "pow!"
>of ginger flavor. Any ginger lovers out there have any favorite recipes?

My in-laws, Don & Doris Mitchell, make the best gingersnaps I've ever tasted. 
Here's their recipe.

GINGERSNAPS

1 1/2 c. shortening
2 c. dark brown sugar
2 eggs
1/2 c. molasses (Doris recommends Blackstrap)
4 c. sifted flour (personally, I never sift for *anyone's* recipe)
2 tsp. baking soda
2 tsp cinnamon
2 tsp. cloves
2 tsp. ginger (Doris is a little heavy-handed with all three spices. As she 
 says, these are 2 "somewhat heaping" teaspoons of spices.)

 Cream shortening and sugar together. Beat in eggs, add molasses, and sifted 
 dry ingredients.  The dough will be less sticky to handle if you stop here, 
 and refrigerate it for several hours or even overnight.

 Roll dough into 1-inch balls and dip into granulated sugar.  Place on baking 
 sheet, about 2 inches apart.  Bake in moderate (325-350) oven for 15-18 
 minutes.  Makes five dozen (at least).  Baking NOte: If you like a chewy 
 cookie, bake for a shorter time. If you like that distinctive "snap", bake a 
 little longer. 
-- 
Elizabeth A. Kissling  (e-kissling@uiuc.edu)
Dept. of Speech Communication, University of Illinois
Urbana, Illinois  61801  USA
Newsgroups: rec.food.cooking
Subject: Re: Teflon-FYI
From: gary@cdthq.UUCP (Gary Heston)
Date: Sun, 13 Sep 92 19:39:59 CDT
Organization: Garys' Home for Obsolete Computers

sylanov@function.mps.ohio-state.edu (Christine V Sylanov) writes:

> 	Just my 2 cents worth:  There have been many well-documented
> cases in which the following happened:  A teflon pan has been allowed
> to overheat in a household with birds (such as expensive parrots),
> and the birds subsequently died.  Over-heated teflon emits a gas which
> is poisonous in small amounts to birds.  
> 	For this reason, I don't use teflon.  I worry if it is harmful
> to other animals also, maybe even humans!  Also, even if one didn't burn
> up a teflon pan, perhaps small amounts of the toxic gas are released
> under high heat, and over a long period of time, perhaps this would be
> injurious to a bird, or other living being.

A) Birds have an extreme sensitivity to airborne gasses, including
    methane (natural gas). Miners in the 1800s used canaries to test
    the safety of a mine before entering; they'd set a caged bird on
    the elevator (or lower via rope) and run it down. If it came 
    back up singing, there wasn't any gas in the mine. Electronic
    sensors and positive ventilation have stopped that, however.

B) This will only happen if you heat a Teflon coated pan until it's
    glowing hot and have no ventilation in the house. While it does
    happen, it's not that common. (Also, birds die frequently from
    other causes; I imagine Teflon outgassing to be a real tiny
    fraction of aviacides.) (Hmmm... Did I just invent a word?)

It takes a lot more to injure a human.... and at normal cooking
temperatures, Teflon is inert. More of it is ingested as flakes 
scraped off the cookware, most likely, than is burned off from
overheating.

Gary Heston, at home....
gary@cdthq.uucp
From: Crys_Beyersdorfer@edtng.uwp.edu (Crys Beyersdorfer)
Newsgroups: rec.food.cooking
Subject: Re: Danish recipes
Distribution: world
Date: 14 Sep 92 22:22:18 CST
Organization: Electric Dreams: The Next Generation BBS

The only recipe that I was able to find was in the Frugal Gourmet by Jeff
Smith.  The recipe is for Danish Meatballs with Caper Sauce.  Let me know
if you would like me to type this in for you.  Crys.

-- Via DLG Pro v0.992

Newsgroups: rec.food.cooking
From: hcls7@jetson.uh.edu (Marino, Nancy F.)
Subject: Cardamom
News-Software: VAX/VMS VNEWS 1.41    
Keywords:  
	
Organization: University of Houston
Date: Sat, 5 Sep 1992 14:29:00 GMT

this spice is already ground. Can anyone give me an equivalent? Also, I assume
that the recipe refers to 4 cardamom pods, not seeds. Am I right about this?
From: denisec@amadeus.wr.tek.com (Denise Caire)
Newsgroups: rec.food.cooking
Subject: Recipe request: Alfredo Sauce
Date: 10 Sep 92 16:00:28 GMT
Organization: Tektronix, Inc., Beaverton,  OR.

Does anybody have a good Alfredo Sauce recipe you could share?  I tried
to find one last night to no avail.  Can you help?

Thanks in advance.
Newsgroups: rec.food.cooking
From: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Subject: REQUEST: roasting acorns
Originator: jwhwang@c00535-106ps.eos.ncsu.edu
Reply-To: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Organization: North Carolina State University, Project Eos
Date: Tue, 15 Sep 1992 15:54:56 GMT


Does anyone have any information
about collecting and roasting acorns?

thanks!
Newsgroups: rec.food.cooking
From: artc@bacchus.epps.kodak.com (Art Campbell)
Subject: Commercial range on propane?? 
Reply-To: artc@bacchus.atex.kodak.com
Organization: Atex Publishing Systems, Inc.
Date: Tue, 8 Sep 1992 14:52:55 GMT

I've got a chance to pick up a commercial range at the auction of a defunct
restaurant this week. :-)

But the house I live in doesn't have a natural gas line anywhere in the
vicinity. From reading appliance catalogs and such, I gather there are
different requirements for stoves that run on bottle gas than those that
burn propane.

Does anyone know know what changes, or is supposed to change when you
switch fuels? And why?

Thanks for tips, opinions and advice!

Art
-- 
Art Campbell          artc@atex.kodak.com            72227.1375@compuserve.com
   DoD 358                                  _Real_ BMWs have just two wheels.
    "... In my opinion, there's nothing in this world beats a '52 Vincent 
     and a redheaded girl." -- Richard Thompson
                      All the usual disclaimers apply.
Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Portable gas burner for wok?
Organization: NASA Dryden, Edwards, Cal.
Date: Wed, 9 Sep 1992 15:46:45 GMT

I got my brother-in-law one of these portable gas burners just for
his wok (they have an induction range) and he loves it!

I got it at Gottschalks, a chain department store in California,
and it cost about $40.  The gas cans cost about $4.  It has an
electronic starter that runs off a battery, which was included.

--
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
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous
From: rar@hplvec.LVLD.HP.COM (Ray Robertson)
Date: Fri, 4 Sep 1992 20:49:10 GMT
Subject: Re: Jam/Jelly without sugar
Organization: Hewlett-Packard Co., Loveland, CO
Newsgroups: rec.food.cooking

I tried a pectin by "Mrs. Wage" that allows from no sugar up to 
about 3/4 the normal amount of sugar.  I made some no sugar strawberry
and some low sugar ( 1 cup of sugar to 4 cups pulp ) cherry jam.
They both turned out ok.  The strawberry was tart.
From: joe@jomama.central.sun.com (Joe Rippel MWA Field Tech Support Eng)
Newsgroups: rec.food.cooking
Subject: REQUEST FOR RICE PANCAKE RECIPIES
Date: 14 Sep 92 14:06:43 GMT
Organization: Sun Microsystems, Inc.
Distribution: usa
Reply-To: joe@jomama.central.sun.com
NNTP-Posting-Host: jomama.central.sun.com

Hello,

I am looking for a recipe for rice pancakes.
Any help would be appreciated.

---
        Regards,
	        Joe Rippel
       			 
Newsgroups: rec.food.cooking
From: maniattb@cs.rpi.edu (Bill Maniatty)
Subject: Re: Garlic Bread, pseudo-Italian food, and the English
Date: Tue, 8 Sep 1992 02:29:33 GMT

Here is my understanding of how olive oils are rated:

Olive oil comes in a variety of grades, based on the pressing process.
Ranked in order of cost (and quality) from highest to lowest we get:

	Extra Virgin comes from the first press, which is done cold.

	Virgin comes from the second pressing which is also cold.

	Pure comes from the 3rd pressing which may use heat.

The names are misleading, why aren't they just called 1st, 2nd, 3rd pressing?

Bill
-- 
|
|	maniattb@cs.rpi.edu - in real life Bill Maniatty
|
Newsgroups: rec.food.cooking
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: Fast pasta dinner
Followup-To: rec.food.cooking
Summary:  Anchovies again
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Fri, 11 Sep 92 14:19:42 GMT

 Speaking of anchovies and fast pasta here's another one:


              Angel Hair Pasta and Anchovy Sauce

1 small Can of Anchovies in oil
1 c milk
2c favorite marinara sauce
1 tbs olive oil
1/2 c chopped shallots
2 minced garlic cloves
1/2 c cream room temp. (milk can be substituted to cut down on fat) 
Cooked Angel Hair Pasta (enough for 2 people)

 Drain the anchovies and soak in 1 c milk for 1 hour to get 
rid of the salt and drain. You might want to do a second soaking with a 
fresh cup.

In a frying pan sautee the shallots and garlic in the olive oil
until transluscent. Add the drained anchovies to the pan and crush
them making a paste. Continue sauteeing them with the shallots and
garlic for about 2 to 3 more minutes.

Add the marinara sauce. Let it simmer constantly stirring for about
5 to 10 minutes or until its hot.  Add 2 to 3 tbs of sauce to cream
mixing it in to warm it a bit. Then add it to the sauce mixing well.

Let it simmer until it's hot and then serve it with the pasta.
Garnish with some parsley.  It's very tasty and takes maybe 20
min to make.


  Enjoy 
   Doris
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Corn fritters - a recipe
Date: 13 Sep 92 20:42:32 GMT
Followup-To: rec.food.cooking
Organization: SCRI, Florida State University

This weekend, at a little roadside cafe on the Gulf Coast, I
had occasion to stop and have some fried mullet (God's gift to
lower-middle-class people).  The corn fritters served with them
were so good, that I used all my charm to sweet-talk the recipe
from the cook.  Actually, I have very little charm :-) but she
was good natured, and observed that:

	"A recipe *should* be shared with others.  Otherwise
	it will be forgotten".

In that spirit, I will also share it:

CORN FRITTERS:

1	can cream style corn
3 	eggs
1	tablespoon sugar
1	teaspoon salt
1	scant cup of flour
1	teaspoon paprika
2	teaspoons baking powder

Beat egg yolks.  Add corn, flour and seasoning, fold in stiffly
beaten egg whites, then baking powder.  Drop by spoonfuls into
hot grease.  Serves six.

John

--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
   "A loaf of bread, a jug of wine, and thou....and perhaps some
	 munchies, couple of pillows, some music.." - Omar Khayyam (modern)
Newsgroups: rec.food.cooking
From: shapiro-david@CS.YALE.EDU (David Shapiro)
Subject: Rose water (Was Re: Marble halvah)
Organization: Yale University Computer Science Dept., New Haven, CT 06520-2158
Distribution: na
Date: Wed, 9 Sep 1992 23:32:25 GMT

In article <11snrj.strnlght@netcom.com> David Sternlight
>
>Take a one-inch slab of pound cake. Put a half-inch slab of halva on top.
>Put in the oven til the halva melts. Sprinkle with rose water and serve.
>
>Yum!

Sounds great!  But only one problem.  I can get the halvah ok, but I
have been utterly unable to find rose water anywhere in my immediate
vicinity.  Is there some sort of mail order, or is there some kind
soul who could buy some and send it to me?  I'll happily reimburse.

Thanks,
David

shapiro-david@yale.edu
From: msm@cbnews.cb.att.com (melanie.s.maher)
Newsgroups: rec.food.cooking
Subject: Re: Ideas for a dessert to go with lasagna
Summary: sorbet
Keywords: dessert ice
Date: 11 Sep 92 20:20:09 GMT
Organization: AT&T

In article <1992Sep10.201942.8545@cs.yale.edu>, shapiro-david@CS.YALE.EDU (David Shapiro) writes:
> I find that a nice light dessert (and easily made, too! is a good
> lemon ice.  It won't come out quite as fine as a good Italian ice, but
> it is close.  The proportions are really a matter of taste, but I use
> 




Mmmm! I'll second that suggestion, but my favorite company
dessert for a heavy meal is pink grapefruit sorbet served
with cinnamon cookies. I just peel a few pink grapefruit,
throw everything into a processor along with the cooled
sugar syrup and liquify, leaving in all the pulp (not the
white membrane). For some reason, and I don't remember why I
started doing this, I also add a small can of sliced pears
in juice. It makes it smoother, I think. Then I process the
mixture in an ice cream maker, but you could freeze as
above.

Mel
Newsgroups: rec.food.cooking
From: smudd@nsfuvax (Mudd, Stephanie)
Subject: sopaipillas & misc. recipes
Originator: usenet@kittyhawk.ecn.uoknor.edu
Date: Fri, 11 Sep 1992 17:10:00 GMT
News-Software: VAX/VMS VNEWS 1.41    
Organization: Mathematics Computer Network, University of Oklahoma



The following recipes are published without permission from the 1992 Southern
Living Cookbook.



			Sopaipillas


1 package dry yeast
1 1/2 cup warm water
1 tablespoon shortening, melted
1 tablespoon sugar
4 cups all-purpose flour
1 teaspoon salt
vegetable oil
sifted powdered sugar
honey (optional)


Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.  Stir
in 1 tablespoon shortening and sugar.  Combine flour and salt; add to yeast
mixture, stirring well.

Turn dough out onto a lightly floured surface, and knead until smooth and
elastic (about 2 times).  Place in a well-greased bowl, turning to grease top. 
Cover and let rise ina warm place (85 degrees), free from drafts, 1 hour or
untile doubled in bulk.  Punch dough down; roll dough to 1/4 inch thickness. 
Cut into 2 1/2-inch squares.

Pour oil to a depth of 3 inches into a dutch oven; heat to 375.  Fry a few
sopaipillas at a time in hot oil; lightly pressing down with the back of a fork
until dough starts to puff.  Release pressure, and continue frying until golden
brown, turning once; drain.

Sprinkle with powdered sugar, and if desired, serve with honey.  Yield:  2
dozen.



------------------------------------------------------------------------------


				Microwave Fudge


1 16 ounce package powdered sugar, sifted
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup butter or margarine
1/4 cup milk
1 tablespoon vanilla extract


combine first 3 ingredients in a 2-quart glass bowl; add butter.  Microwave at
HIGH, uncovered, 2 to 3 min.; add milk, stirring until blended.  Microwave at
HIGH 1 min.  Stir in vanilla; pour into a lightly greased 8-inch square pan. 
Refrigerate until fudge is firm; cut into squares.  Yield; 1 1/2 pounds






Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Carp recipes
Keywords: fish, freshwater
From: gary@cdthq.UUCP (Gary Heston)
Date: Fri, 11 Sep 92 21:04:58 CDT
Organization: Garys' Home for Obsolete Computers

phil@muppet.bt.co.uk (Phil DNM44) writes:

> anyone got any recipes for cooking carp, the freshwater fish? my wife
> just bought one, then found she didn't know how to cook it, and rather
> than guess ...

Carp are basically large goldfish, so you can use the same recipes....

If you've no goldfish recipes handy, treat it like catfish; which is
usually breaded and deep-fried, around here (southeastern US). Side
dishes of hush-puppies (balls of cornmeal dough with chopped onion
mixed in, also deep-fried) and coleslaw is a pretty traditional
meal in these parts.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
Subject: Yet Another Pumpkin Request
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 15 Sep 92 18:53:40 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

I have 3 Pumpkin Muffin recipes, 1 Pumpkin & Chocolate Chip and 1 Pumpkin 
Raisin Muffin recipe, here's one to go on with, if you wish the others 
please email me.

                   PUMPKIN MUFFINS
1.5 cups self raising flour                    1/4 tsp nutmeg
1/2 cup (firm) brown sugar                     1 egg
1/2 cup drained, mashed, cooked pumpkin        1/2 cup milk
1/2 tsp salt, 1/4 tsp spice                   1/4 cup oil
1/2 cup sultanas
Sift flour, salt, nutmeg, spice and stir in sugar. Add sultanas. Beat 
egg in separate bowl, add oil, pumpkin, milk & mix well. Add dry ingredients 
to wet mix and mix with the MINIMUM amount of stirs (over stirring will 
produce pointy peaked muffins). 3/4 fill muffin pan (grease if not using 
non-stick pan) & bake 190 Celsius (about 375 F) for 18-20mins.
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Newsgroups: rec.food.cooking
Subject: Re: Marble halvah
Date: 9 Sep 92 17:01:28 GMT
Organization: Wayne State University, C&IT

In article <1992Sep9.143249.12760@gdwest.gd.com>
campillo@gdwest.gd.com (Bill Campillo) writes:
 
>
>I was poking through the cheeses, picked up some brie, and
>this stuff too: Marble Halvah.
>
>The brie was fine, but the Marble halvah wasn't cheese!  It
>seems like mushed up granulated sugar with something, maybe
>chocolate, marbled through it.
>
>So, what is this stuff I bought, and what do I do with it?
>
>Please, help and thanks,
>Bill
>--
>
>
>Bill Campillo        campillo@gdwest.gd.com
>Engineering Workstation System Administrator
 
It's a sweet, made from crushed sesame seeds and sugar or honey, nuts and
other flavorings. What do you do with it? You eat it, of course.
 
My sister's wedding was catered by one of the biggest kosher caterers
in the area (no, they don't, but some of the family do) and the dessert
table had on it the biggest chunk of halvah I've ever seen. It was about
12" on a side and 6" tall. That's 3.75 gallons of halvah...
 
        --mike
From: alisonjw@spider.co.uk (Alison J Wyld)
Newsgroups: rec.food.cooking
Subject: Re: British Cooking (was Garlic Bread, ...., and the English)
Date: 10 Sep 92 09:26:11 GMT
Organization: Spider Systems Limited, Edinburgh, UK.

In article <1992Sep9.151553.29663@news.columbia.edu> betsey@cunixf.cc.columbia.edu (Elizabeth Fike) writes:

[deleted lots of drooling about chip and crisp butties]

>
>OK, OK, I had to ask....are "potato crisps" what we refer to as
>"potato chips" here in the US?  If so, you have to put them on a
>hamburger.  Or a turkey sandwich.  Or any other kind of deli
>sandwich you like. :-)  They are also good in a tuna casserole
>(the only way I'll eat tuna casserole).
>
>betsey
>

Yes, these are potato chips.  For the swish yuppy version, lightly
crush a bag of tortilla chips (or Phineas Fogg Russian Sour Cream Corn
Chips for real style), mix with an equal quanitity of grated cheese,
and a couple of handfuls of chopped fresh parsley.  Use to top your
favourite veggie bake.

Alison
Newsgroups: rec.food.cooking