HDTenEightyP/NetNews huggingface dataset:
From: marcia@netcom.com (Marcia)
Subject: Re: REQUEST: Hollowed out bread ball with dip
Organization: The Dolphin Conspiracy, Phase II
Date: Thu, 19 Nov 1992 07:59:41 GMT

In article <19NOV92.03355854@vax.clarku.edu> pcotton@vax.clarku.edu writes:
>I have had this at parties and would be very appreciative if somebody could
>tell me how to make this hollowed out bread ball with dip.

I know of two dips that are often served in hollowed out round loaves of bread.
The first, spinach dip, I don't quite know how to make, but I understand it's
on the back of the Knorr vegetable soup mix.

The one my family traditionally makes is a cold cheese dip, served in round
loaves of pumpernickel. If you can't find pumpernickel, sourdough will do.

Beer Cheese Bread

Ingredients:

1 10 oz block of Cracker Barrel Cheddar (you can substitute your own favorite
    mild or sharp cheddar cheese, but we always use Cracker Barrel).
1 8 oz block of cream cheese
6 oz of beer and 6 oz of beer (1 12 oz bottle, divided)

2 round (1 lb) loaves of pumpernickel bread

Bring both cheeses to room temperature. This is important, or it will burn out
motors later.

Separate beer into two 6 oz portions. Place one portion in a glass or mug and
sample to make sure the beer is good :-).

In a blender (or food processor, I suppose, but I wouldn't know because I don't
have one), put half the cheddar broken up into small blocks, half the cream
cheese broken up, and half the beer. Start blending until smooth. The general
process is blend a second or two, use a spatula to push it down again, and
blend again. NOTE: This takes time. The beer in the glass makes it go a little
faster. Or at least seem that way.

Once most of the lumps are blended, start adding the rest of the cheeses and
the beer, gradually. Keep blending and stirring and blending and stirring.
Eventually you will have a thick, smooth cheese dip. If it seems a little
too thick, add some more beer.

The presentation: Cut one loaf of bread into 1" cubes. Take the top off the
second, and hollow it out to make a bowl, leaving at least a 1" thick wall.
Cut up this bread you removed into cubes also. Pour cheese dip into the bread
bowl, and serve on a platter surrounded by bread cubes. When all cubes and
dip is gone, tear up the bread bowl and devour.

I have also made this with swiss cheese and chardonnay - it tastes like a
cold fondue. However, the swiss takes about twice the time of the cheddar to
be blended into a smooth dip.

Note: DO use good beer or wine for this. You will be eating it "raw", so
don't use something you wouldn't normally drink.
-- 
------------------------------------------------------------------------------
Marcia Bednarcyk                                  ADDRESSES: marcia@netcom.com
"Sweaty Snugglebunnies."                                     mlb@cisco.com
Newsgroups: rec.food.cooking
From: mjk@sei.cmu.edu (Mary Jane Kelly)
Subject: Lost pumpkin recipe...help!
Organization: The Software Engineering Institute
Date: Tue, 17 Nov 1992 21:18:49 GMT


On November 13, someone posted a long pumpkin file.  I accidentally deleted
the stock cooking directions for the pumpkin soup recipe.  Did anyone save
this file, and can you resend it to me?

Thanks in advance.  Later this week, I'll try to post a recipe for colache
which also uses pumpkin.

mjk
M.J. Kelly
scarletbegonias@cmu.edu
				
strangers stopping strangers   
just to shake their hand
From: ericf@npic.Corp.Sun.COM (Eric Francis)
Newsgroups: rec.food.cooking
Subject: Re: Roast Beef
Date: 20 Nov 1992 16:48:15 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: ericf@npic.Corp.Sun.COM
NNTP-Posting-Host: npic.corp.sun.com

In article 8366@lhdsy1.lahabra.chevron.com, rcj@lhdsy1.lahabra.chevron.com (R.C. Jones) writes:
>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.


Just an idle comment:

I suggest that you avoid seeing "Dracula" until after Thanksgiving then...


Eric
----
I never met an empty calorie that I didn't like.


Newsgroups: rec.food.cooking
From: fritz@fc.sde.hp.com (Gary Fritz)
Subject: Re: Do you all eat turkeys??
Organization: HP SESD, Fort Collins, CO
X-Newsreader: TIN [version 1.1.4 PL6]
Date: Fri, 20 Nov 1992 16:45:14 GMT

Turkey is definitely the standard on Thanksgiving (its unofficial name
is "Turkeyday" :-), but not the *only* option.  Some people will do a
ham or some such.

Christmas is more flexible.  Turkey, goose, ham, lots of choices.
Last year I did up a 12-pound leg of lamb (New Zealand, of course!),
and even made a pavlova with strawberries and kiwifruit.  (As per the
recipe given to me by a lovely lady we stayed with north of Auckland.)

My family has always had oyster stew for Christmas Eve dinner, usually
late in the evening -- we opened our presents on Christmas Eve, after
candlelight church service, and had oyster stew after that -- 10pm or so.

Ham is fairly traditional for Easter, but again there are options.

What a great time of year for a foodie!!  :-)

Gary
From: aliki@nova1.stanford.edu (Alexandra Schmidt)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Bailey's Cream Truffles
Date: 18 Nov 1992 16:50:25 GMT
Organization: Stanford University
NNTP-Posting-Host: nova1.stanford.edu

In article <Bxwxp9.6CJ@news.ucs.mun.ca> colette@morgan.ucs.mun.ca (Colette Goodyear) writes:
>
>On a related tangent (and I'm going to kick myself when I hear
>the answer to this I know)  what is the name of the/a liquer
>with the flavour of raspberries?

Framboise is the clear, less sweet one; Chambord is dark purple (made with
black raspberries) and quite sweet.  Good stuff.

			. . .Alexandra
From: arielle@taronga.com (Stephanie da Silva)
Newsgroups: rec.food.cooking
Subject: Re: MARMITE - yeast extract: what do I d
Date: 19 Nov 92 12:24:51 GMT
Organization: Taronga Park BBS

In article <ww1FuB1w165w@jaiser.uucp>, jerryg@jaiser.uucp (Jerry Gaiser) writes:
> 
> While tagging along with a lady friend of mine, we went into a little
> clothing shop name Koala Blue. It's amazing where you find this stuff.

Makes sense since Koala Blue is owned by Olivia Newton-John.

There used to be one here, in the Galleria, but I heard it closed.
But you're right.  It never would have occurred to me to go look
for some Vegemite there.
-- 
Stephanie da Silva                                    arielle@taronga.com
  "I can see the headlines now: 'Honest Pete plows wife under for 
         profit.'  Oh, that should do *wonders* for car sales!" -- Peg
From: aliki@nova1.stanford.edu (Alexandra Schmidt)
Newsgroups: rec.food.cooking
Subject: Re: Do you all eat turkeys??
Date: 23 Nov 1992 20:03:13 GMT
Organization: Stanford University
NNTP-Posting-Host: nova1.stanford.edu

In article <1992Nov23.173226.20775@cs.wayne.edu> mje@pookie.pass.wayne.edu writes:
>In article 23NOV199211262256@stars.gsfc.nasa.gov, offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:
>>
>>I'm Jewish, so I don't do anything "traditional" for Christmas, but as a kid
>>my folks would get together with two other non-Christian families and 
>>make various unusual dishes for dinner...after all, there is NOTHING else
>>to do on Christmas Day...I don't fault people for wanting the day off, but
>>it is dull for those of us who don't observe the holiday :)
>>
>Ah, but for many of us there's a wonderful Jewish Christmas tradition: 
>Chinese Restaurants! They're always open late on Christmas eve, and there
>are plenty of seats available ;-) No lie. Drop into any Chinese restaurant on
>Christmas eve and see. I'm lucky enough to have a good neighborhood take-out
>restaurant run by a lovely Korean-Jewish couple. Perfect Christmas Eye
>catering!
>           --mike

Definitely!  The best and fastest way to meet the Jewish community of
Milwaukee, in my experience!

Open on Christmas Day, too.

			. . .Alexandra



Newsgroups: rec.food.cooking
From: westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal)
Subject: Re: Candy Bar Memories
Organization: Lockheed Missiles and Space Co.
Distribution: usa
Date: Thu, 19 Nov 92 19:57:02 GMT

In article <1eg77eINNi91@cae.cad.gatech.edu> casey@cad.gatech.edu (Gayle Casey) writes:
>In <1992Nov18.230817.15239@cs.ucla.edu> reiher@ficus.cs.ucla.edu (Peter Reiher) writes:
>
>>In article <75244@hydra.gatech.EDU> jgostin@mal-s1.gatech.edu (Jill Gostin) writes:
>>>
>>>I can't remember the name of this one... 7 something maybe?? There were
>>>7 or so "sections" to the bar, and each section was a different filling
>>>with a chocolate coating (it was one bar, all the sections were attached
>>>to each other). I remember a jelly filling and caramel, don't remember 
>>>the others.
>
>>The one I remember had a jelly, a caramel, a brazil nut, a coconut,
>>a chocolate fudge, a maple fudge, and one other that I forget.
>
>>-- 
>>		Peter Reiher
>>		reiher@wells.cs.ucla.edu
>
>Wasn't this a Sky Bar?  I also remember marshmallow!  MMMMMMMMMM
>

==============>    7-Up Bar    <=============
-- 
Dorothy Westphal, Sunnyvale, Calif. % Just when things are going your way...%
westphal@iscnvx.lmsc.lockheed.com   %               they get even better!   %
Newsgroups: rec.food.cooking
From: jpenovic@wizard.Berkeley.EDU (Jan Penovich)
Subject: Re: A real Turkey of a question: Stop me before I baste again!!
Reply-To: jpenovic@1.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Thu, 19 Nov 1992 19:01:46 GMT

In article <BxxLBw.8oK@usenet.ucs.indiana.edu>,
stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:
> 
> 
> 
> Now to a question.  I've read that basting is worthless.  That skin is
> designed by nature to repel water (ever wonder why you don't dissolve in
> the rain?) and so pouring a little hot grease on it has no effect at
> all.  The source noted that you would have equal effect basting
> concrete.
> 
> Now I believe this, I think.  But I keep on basting.  Kind of like
> people who say they're atheists but thank god when they narrowly avoid
> an accident.  I mean, its for sure that basting does no harm, right?

  I buy a fresh supermarket turkey.  I stuff it and put it in
  a brown paper bag.  I put some vegetables under the bird in
  the bag (they are used for a terrific gravy recipe).  I put
  the bagged turkey in a pan and put the whole thing in the
  hot oven and cook for the required time.  NO BASTING and the
  bird comes out very juicy with a crisp brown skin.

********************************************************************
TTFN,    ___           *   jpenovic@encore.com
      / /   /  /\   /  *   
     / /___/  /  \ /   *   
/___/ /   /  /    /    *   
                       *   Encore Computer Corp., Ft. Lauderdale, FL
*********************************************************************
From: valjorge@leapyear.EBay.Sun.COM (Valerie Jorge)
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Memories
Date: 20 Nov 1992 23:27:49 GMT
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: leapyear.ebay.sun.com



Brings back lots of candy eating memories.  Forgot all about
those Marathon bars (braided caramel, yummy!)  But I really
was answering the question on the new Hershey bar - 
Cookies and Mint.  Tasted just like the girl scout cookies
with real chocolate.  And I just scoped out the vending
machine at work and there was nothing really tasty to get!

Valerie


Newsgroups: rec.food.cooking
From: craig@kentek.com (Craig Smith 806 1080)
Subject: REQUEST: recipe for ceviche
Date: 20 Nov 92 09:47:37
Distribution: rec
Organization: Kentek Information Systems

Please include type of fish.

Email or post.

		craig smith

craig@kentek.com
From: vjohnson@Teknowledge.COM (Vicky Johnson)
Newsgroups: rec.food.cooking
Subject: REQUEST: Thick Spaghetti Sauce
Date: 19 Nov 92 00:19:13 GMT
Reply-To: vjohnson@Teknowledge.COM ()
Distribution: usa
Organization: Cimflex Teknowledge Corporation, Knowledge Systems Division


Can anyone help me with a thick, tasty spaghetti sauce.
I'm so tired of ending up with a plate full of water and
sauce.  Looking for one that sticks to the noodles

Thanks so much
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: ? rootbeenr extract
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 18 Nov 92 12:42:33 CST

In article Bg0DuB2w165w@jaiser.uucp, jerryg@jaiser.uucp (Jerry Gaiser) writes:
|shuff@texsun (Pat Shuff  Sun Houston SE) writes:
|
|> 
|> I recently got a bottle of root beer extract as a present and
|> haven't got a clue what to do with it.  Does anyone have anything
|> that they have made with root beer extract?  
|
|Make Root Beer? ;-)
|
|--
|jerryg@jaiser.uucp (Jerry Gaiser)
|The Digital Amateur bbs - +1 503 359-5111
|FidoNet 1:105/380

Yes we used to do that all the time when I was younger.  We would mix
the extract with sugar or cornsyrup and water to form the syrup and
Dad would bring dry ice home and we would bubble it in a very large 
pressure cooker.  We had to keep an eye on the pressure guage.  It was
more fun to make than drink.

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: ? rootbeen extract
Organization: Clemson University, Clemson SC
Date: Wed, 18 Nov 1992 03:34:07 GMT

>> I recently got a bottle of root beer extract as a present and
>> haven't got a clue what to do with it.  Does anyone have anything
>> that they have made with root beer extract?  

What about root beer candy?  Make your typical rock candy from sugar and
water or Karo syrup, or however you make it, and mix in your extract
before shaping, or cooling.  Simple.  There used to be a root beer
candy in the shape of small barrels.  Great stuff.  Now all I can find
is Life Saver's root beer flavor.
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
Newsgroups: rec.food.cooking
From: WVOSS@novell.com (Wes Voss)
Subject: Re: RECIPE: Grape Nut Cereal Muffins
Organization: Novell, Inc.
Date: Thu, 19 Nov 1992 17:31:42 GMT

>Grape Nuts are sort of like the "grit" in a very coarse sandpaper, made
>of some ostensibly edible material completely unrelated to grapes. I
>would recommend that the next time you're getting ready to use vegemite
>to resurface your driveway, you mix some grape nuts with it to improve
>traction.


Hooray! Someone else besides me who can't stand Grape Nuts! I thought I was 
the only one in this conference who thought it tasted like gravel! <G>

Wes

Wes

-----------------------------------------------------------
Wes Voss
Novell, Inc
Internet: wvoss@novell.com
Fax: 801-342-1211
Disclaimer: These are just my opinions, and no one else's;
            No one in their right mind would share them...
___________________________________________________________
Newsgroups: rec.food.cooking
From: melissa@spanky.Jpl.Nasa.Gov (Melissa Probst)
Subject: Re: Candy Bar Memories
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Mon, 23 Nov 1992 22:59:03 GMT

In article <4f4JD6C00WBNA75YQu@andrew.cmu.edu> Karin Brennan <kb4c+@andrew.cmu.edu> writes:
>Does anyone remember the name of this candy bar:  it was flat white
>taffee ( like a small ruler) with peanutbutter cream in the middle.  The
>wrapper had black and gold checkerboard pattern around the name.
>
Abazaba bar!  These were always my favorite.

Melissa

Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: I Wanna Cooka Duck
Organization: University of Colorado, Boulder
Date: Fri, 20 Nov 1992 19:52:50 GMT

In article <1992Nov20.174803.20329@emr1.emr.ca>, thiessen@emr1.emr.ca (Tracy Thiessen) writes:

> Anyway, I'd like tips on roasting a duck so
> that it is not a greasy unappetizing mess.  Furthermore,
> any recipes for sauce accompaniments would be greatly 
> apreciated.
> 
> Tracy   
>>Montreal's Favorite Jacksonmaniac !!!


Tracy:
I haven't cooked duck in a long time, but I recall that when I did, I would
place the bird on the upper oven rack without a pan, and place a DEEP pan
on the shelf below it to catch the grease and drippings that cooked out of
it.  Occasionally I would spray the bird with water from a spray bottle to
keep the skin from drying out too badly.  Before putting it in the oven, I
placed coarsely chopped onion, garlic & celery in the cavity, and rubbed the
skin with olive oil and garlic.  It got many complements, but I'm not all
that fond of duck so I don't cook it anymore.  Note that you have to keep an
eye on the dripping pan, because you may have to swap it out before it over-
flows.  Yes, duck can really be that greasy!

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
From: hwt@bcarh11a.BNR.CA (Henry Troup)
Newsgroups: rec.food.cooking
Subject: Re: Holiday gifts from the kitchen
Date: 17 Nov 92 13:46:16 GMT
Reply-To: Henry.Troup@BNR.CA
Distribution: world
Organization: Bell-Northern Research Ltd., Ottawa, Canada

In article <1992Nov9.163005.22281@chpc.utexas.edu>,
jbyrd@chpc.utexas.edu (Jan Byrd) writes:
|>I love to make preserves, but I find all the boiling, sterilizing, and
|>sealing (if indeed I can GET the thing to pull a seal, and about a third 
|>of the time, I can't) a lot of bother.
|>
|>Is it really safe to just pour melted parafin on the top and screw the
|>lid on?   It seems so much easier, but I've been afraid it would start to 
|>grow "fur".

If the jars and lids are sterile, there's no spill on the side of the
jar, a parafin seal is just fine.

Note for non-North Americans:  The most used jam/jelly/preserve jar in
North America has a two piece lid.  There's a metal disk, enameled on
the inside, with a rubber seal ring bonded to it, and a screw band, a
metal torus with threads that mate to threads on the jar.  These go by
various names.  Around here we call them Mason jars.  Standard jam size
is 8 ounce or 250 ml; the jars come in sizes up to 1.5 litres in Canada.
Same thing is used for pickles, too.

There are other, older North American systems - bailed jars, and three
part libs with glass centres, rubber rings, and metal screwbands.  The
rubber rings for these are still available.  I seems to remember that
the rubber ring system dates to about 1910.

Note for North Americans:  I grew up in Scotland.  My mother put up
about two hundred half pints of jams and marmelade every year.  The seal
was a standard kind for Britain: A disk of waxed paper on top of the
jam, about 1 cm head space, and a cellophane disk over the top of the
jar, held down on the outside with an elastic ("rubber") band.  These
were quite reliable, even though it seems incredible to me now.

I realize that the seals I remember from Scotland were simply a
modernized version of the waxed or lard-coated cloth used in the 1870's.

So, what over kinds of jar seal are still in used.
         
Henry Troup - H.Troup@BNR.CA (Canada) - BNR owns but does not share my opinions
	     Only eleven more shopping days 'till St. Andrew's Day!
Newsgroups: rec.food.cooking
From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer)
Subject: Re: Vegetable Casserole
Reply-To: lzsndt@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Thu, 19 Nov 1992 16:05:04 GMT

In article <1992Nov18.202753.4014@elroy.jpl.nasa.gov>, melissa@spanky.Jpl.Nasa.Gov (Melissa Probst) writes:
>I have been given the task of preparing a vegetable casserole
>for our Thanksgiving feast.  Does anyone have any recipes for
>a good casserole?

Hi Melissa.  Here is a squash/applesauce casserole recipe that is great for
Thanksgiving.  It is a light casserole with a blend of nutty, spicy, sweet,
creamy flavors. It jumps all over your tongue!

SQUASH WITH APPLESAUCE

2 cups applesauce
1/4 cup brown sugar
1/2 tsp. salt
1/2 cup heavy cream
1 1/4 cups butternut squash, cooked and mashed
1/4 tsp. nutmeg
6 Tbsp. butter, melted
2 eggs, beaten
1/2 cup soft white bread crumbs
1/2 cup slivered almonds

Mix together applesauce, brown sugar, salt, heavy cream, squash, nutmeg, 4
tablespoons of the melted butter, and eggs.

Place in buttered, 1 1/2 quart shallow casserole dish.

Mix together bread crumbs, remaining 2 tablespoons of butter, and the almonds. 
Sprinkle over squash.  (You can make it a day ahead up to this point. 
Refrigerate or freeze until ready to bake.)  Bake uncovered at 375 degrees F
for 35 minutes (60 minutes if it is frozen).  Serves 6 - 8.

Enjoy!  Happy Thanksgiving! I'll be out of town and away from the net for the
next 10 days and I know I'm going to miss some wonderful Thanksgiving foods
from the netters. {:-(

I will be celebrating the holiday Lake Woebegone-style,in the midwestern bosom
of my family with white bread,
green-bean-cream-of-mushroom-soup-with-canned-onion-rings casserole,
marshmallow sweet potatoes, marshmallow-mandarin-orange-coconut-sourcream
salad, and, of course, turkey and gravy.  Because it is Thanksgiving, and
because it is family, this bland and soggy stuff will still taste delicious!
  
--Lynn Schaeffer
"...the Midwest, that flat place in the middle, center of niceness in
America..."--Garrison Keillor
  

Newsgroups: rec.food.cooking
From: colette@morgan.ucs.mun.ca (Colette Goodyear)
Subject: Shortbread
Organization: Memorial University of Newfoundland
Date: Fri, 20 Nov 1992 15:18:45 GMT

Rosemary casually mentioned that shortbread does not contain eggs
while discussing another topic.  Thanks Rosemary, because
that jogged my memory a bit on something I meant to ask.

The best shortbread that I've ever tasted came from Marks
and Spencers in a tin.  They were Edinburgh Petticoat Tails.
I looked up the ingredients listed on the tin and there among
all the preservatives and stuff was listed "egg yolks."  I've
been looking for a recipe that does contain egg yolks since then
because that might be why I find these cookies so yummy.  If
the tin listed egg whites, I would have guessed they were used as
a wash.  Can anyone straighten me out?

I've tried using salted butter, unsalted butter, creamery butter,
rice flour, confectioners' sugar and granulated sugar and every
combination thereof.  Still no luck re-creating those cookies!
(Had great fun eating the experiments though.)

Colette Goodyear
colette@morgan.ucs.mun.ca

Newsgroups: rec.food.cooking
From: cfullarton@mta.ca
Subject: WANTED: Hot Bacon Dressing
Reply-To: cfullarton@mta.ca
Organization: Mount Allison U, Sackville, N.B. Canada 
Date: Tue, 17 Nov 1992 15:04:28 GMT

	As you can guess I really want a recipe for hot bacon dressing.  
I was served this on spinach salad in a restaurant and it was fantastic!
They couldn't give me the recipe, because it came to them already prepared.
If anyone has a recipe, or any ideas on how to attempt it, I would really
appreciate it!
					Thanks in advance,
					Christine
					Mt. Allison University
					Sackville, N.B.
Newsgroups: rec.food.cooking