HDTenEightyP/NetNews huggingface dataset:
From: exuhag@exu.ericsson.se (James Hague)
Newsgroups: rec.food.cooking
Subject: Re: Chokecherry Jam or Jelly
Date: 11 Sep 92 18:54:03 GMT
Reply-To: exuhag@exu.ericsson.se
Organization: Ericsson Network Systems, Richardson, TX

Mary Shafer writes:
>
>>I am looking for a source to get Chokecherry jam or jelly.  I managed
>>to find some in a store in Vancouver Canada, but they do not ship
>>out of the country.  Please respond to me.   Help...my supply is 
>>running out!
>
>I get my chokecherry jelly from my aunt in Durango, CO.  You're right
>about how good it is.  I'm sure glad I have an unlimited supply.  I
>really enjoyed going out and picking chokecherries, too.

There is a place called Honey-Ville in Durango which is a great source
of various honeys and jellies, including chokecherry.  All the fruits and
such are grown right on the premises (or at least locally).  And they do
ship.  I'll try to get an address if anyone is interested (email
reminders would be appreciated :-)

--
James Hague   
exuhag@exu.ericsson.se
From: 33s@oasys.dt.navy.mil (Angie Brvenik)
Newsgroups: rec.food.cooking
Subject: LASAGNE RECIPE (no cook noodles)
Date: 10 Sep 92 15:03:22 GMT
Reply-To: 33s@oasys.dt.navy.mil (Angie Brvenik)
Organization: Carderock Division, NSWC, Bethesda, MD


Ive had many requests asking for the recipe for Lasagne using un-cooked
noodles.  I dont have the exact recipe with me, but it is the same basic
recipe, with a couple of changes. Of course you use un-cooked noodles
(this is great, no fooling around with those hot, sticky noodles) and
you use almost double the amount of sauce (this is what cooks the noodles)
When you have your lasagne put together, cover with foil and bake at
425 for about a hour (checking it periodically). 

TADAHH!!  You have a great tasting lasagne!
Newsgroups: rec.food.cooking
From: chrisi@lloyd.Camex.COM (Chris Ischay)
Subject: Re: GARLIC BREAD HELP
Organization: Camex Inc., Boston MA
Date: Fri, 04 Sep 1992 23:15:46 EDT

In article <1992Sep4.144836.1415@news.cs.brandeis.edu>
reynold@binah.cc.brandeis.edu writes:

>I haven't seen this mentioned yet so here goes---FORGET THE BUTTER!
>Paint the bread with extra-virgin olive oil, sprinkle with garlic
>powder and a touch of basil--put in the toaster oven on top brown or
>a dark setting (depends on your toaster oven).

Garlic powder has its place in the world, but it's not on garlic bread.  
I won't even qualify this statement with a "in my opinion."
I mean, really.  Why not just eat tofu?

By the way, it's nice to crumble a little Gorgonzola on garlic bread,
making it something different but pretty tasty.

Chris Ischay
chrisi@camex.com
From: s342046@emu.insted.unimelb.edu.au
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Fried Green Tomatoes
Date: 9 Sep 92 09:48:54 GMT

In article <1992Sep3.230951.26209@ohrd.uucp>, 
ohrd!jlorenc@cs.toronto.edu (John Lorenc) writes:
> Apparently this is a real dish, or so my wife tells me.  Please post or email

Yes it is.  This recipe, and others are in the back of the book of 'Fried Green
Tomatoes at the Whistle Stop Cafe'.  Its definitely worth buying the book, not
just for the recipes! It is a wonderful moving story.
-- 
Jane Anna Langley
s342046@emu.insted.unimelb.edu.au
University of Melbourne, Institute of Education
Melbourne, Australia.
Newsgroups: rec.food.cooking
From: psima01@convex.zdv.uni-tuebingen.de (M. Maisack)
Subject: Re: German dessert dumpling?
Organization: Comp. Center (ZDV) U of Tuebingen, FRG
Distribution: na
Date: Mon, 7 Sep 1992 07:33:36 GMT

In <1992Sep4.153748.19612@ethome.et.iupui.edu> tom@lightning.cadcam.iupui.edu (Thomas Boehm) writes:

>German (big difference, if you are Austrian :-). It is made with Topfen (in Germany
>called: Quark). Which brings up my question? Is Farmers cheese really the same as
>                     Thomas

the big problem with farmer's cheese and QUARK (engl.: curd) is that
it's next to impossible to get 'quark' in the US. Although some
nice manager at Safeway might go to great lengths trying to get
soemthing appropriate for you ;-)

Michael

Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: cardamom
Organization: University of Colorado, Boulder
Date: Thu, 10 Sep 1992 23:58:00 GMT

In article <5SEP199209371033@jetson.uh.edu>, hcls7@jetson.uh.edu (Marino, Nancy F.) writes:
> 
> 
>      I am reposting because apparently I got the beginning cut off. I have a
> recipe that calls for 4 cardamom, ground. But I only have ground cardamom. Can
> anyone tell me what the equivalent to 4 whole cardamom might be?
> 
> 

Cardamon pods are quite small, and contain only 6-10 seeds each, so I would
guess that 1/2 teaspon should be about right.  Try it, and if you feel it 
needs more kick, add a bit more.

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
From: leighann@sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.cooking
Subject: Re: Canning Tomatillos and Verde Sauce
Date: 8 Sep 92 22:22:09 GMT
Organization: Sybase, Inc.

Two people responded (so far) with descriptions of the tomatillo, so I
don't need to repeat that -- but they did say they weren't sure if they
were the same as tree tomatoes.  A friend of mine has a tree tomato tree
in her front yard, and I can state categorically that they are NOT the
same thing.  Tree tomatoes look sort of like an elongated plum, and
when they are ripe they turn a dark maroon.  I've never seen a tomatillo
that was anything but green.  The tree tomato also has no husk.
Finally, I love tomatillos (make a salsa cruda out of 1lb chopped
tomatillos, scads of garlic, a big bunch of cilantro and jalapenos to
tolerance); I won't eat tree tomatoes on a bet.  Yeetch.  Tried 'em
once, didn't like 'em, shan't try them again (as an acquaintance of mine
once said about sex...)

	- Leigh Ann


---------------
Leigh Ann Hussey                                      leighann@sybase.com
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year was it?
Answer: 1520
Newsgroups: rec.food.cooking
From: laurent@tamdno.enet.dec.com (Hal Laurent)
Subject: Samosas
Organization: Digital Equipment Corporation
Date: Mon, 7 Sep 1992 18:54:01 GMT


I've been requested to post this, so here goes...

        Samosa Recipe from Madhur Jaffrey's "Indian Cooking"

For the pastry:

    2 cups flour
    1/2 tsp salt
    4 Tbsp oil
    4 Tbsp water

For the stuffing:

    4-5 medium potatoes, boiled in their jackets and allowed to cool
    4 Tbsp oil
    1 medium onion, peeled and finely chopped
    1 cup (175 g) shelled peas
    1 Tbsp finely grated peeled fresh ginger
    1 fresh hot green chilli, finely chopped
    3 Tbsp very finely chopped fresh green coriander (cilantro)
    3 Tbsp water
    1 1/2 tsp salt
    1 tsp ground coriander seeds
    1 tsp garam masala
    1 tsp ground roasted cumin seeds
    1/4 tsp cayenne pepper
    2 Tbsp lemon juice
    oil for deep frying

Sift the flour and salt into a bowl.  Add the 4 tablespoons on oil
and rub it in with your fingers until the mixture resembles coarse
breadcrumbs.  Slowly add about 4 tablespoons water -- or a tiny bit
more -- and gather the dough into a stiff ball.

Empty the ball out on to clean work surface.  Knead the dough for
about 10 minutes or until it is smooth.  Make a ball.  Rub the ball
with about 1/4 teaspoon oil and slip it into a plastic bag.  Set
aside for 30 minutes or longer.

Make the stuffing.  Peel the potatoes and cut them into 1/4 inch dice.
Heat 4 tablespoons oil in a large frying pan over a medium flame.
When hot, put in the onion.  Stir and fry until brown at the edges.
Add the peas, ginger, green chilli, fresh coriander (cilantro), and
3 tablespoons water.  Cover, lower heat and simmer until peas are
cooked.  Stir every now and then and add a little more water if the
frying pan seems to dry out.

Add the diced potatoes, salt, coriander seeds, garam masala, roasted
cumin, cayenne, and lemon juice.  Stir to mix.  Cook on low heat for
3-4 minutes, stirring gently as you do so.  Check balance of salt and
lemon juice.  You may want more of both.  Turn off the heat and allow
the mixture to cool.

Knead the pastry dough again and divide it into eight balls.  Keep 7
covered while you work with the eight.  Roll this ball out into a
7 inch (18 cm) round.  Cut it into half with a sharp, pointed knife.
Pick up one half and form a cone, making a 1/4 inch wide (5 mm),
overlapping seam.  Glue this seam together with a little water.  Fill
the cone with about 2 1/2 tablespoons of the potato mixture.  Close
the top of the cone by sticking the open edges together with a little
water.  Again, your seam should be about 1/4 inch (5 mm) wide.  Press
the top seam down with the prongs of a fork or flute it with your
fingers.  Make 7 more samosas.

Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a
medium-low flame.  You may use a small, deep, frying pan for this or
an Indian karhai.  When the oil is medium hot, put in as many samosas
as the pan will hold in a single layer.  Fry slowly, turning the
samosas frequently until they are golden brown and crisp.  Drain on
paper towel and serve hot, warm, or at room temperature.

Newsgroups: rec.food.cooking
From: mdk1@netcom.com (Mark Kaplanoff)
Subject: REQUEST: Pasta with tuna sauce
Date: Sat, 12 Sep 92 18:17:16 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Keywords: pasta tuna

A month or so ago, someone posted a recipe (remembered from her/his
childhood) for pasta cooked with a sauce containing tuna and cream
and (I think) cooked peas.  I would like to make it for my mother,
who is convalescing and needs comforting food, but I seem to have
lost my copy of the recipe.  If anyone has it, I would be grateful if
they could post it, or reply to me by e-mail at    mdk1@netcom.com.

Thanks!
From: raek@athena.mit.edu (Robyn A E Kozierok)
Newsgroups: rec.food.cooking
Subject: Whole Wheat Pasta
Date: 12 Sep 92 14:39:49 GMT
Organization: Massachusetts Institute of Technology

Is it possible to make whole wheat pasta in a home pasta-making machine?
Anyone have a recipe?  Also, which home pasta-makers are good?

Thanks for any insights,
--Robyn
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: British Cooking (was Garlic Bread, ...., and the English)
Organization: Wayne State University, C&IT
Date: Wed, 9 Sep 1992 12:37:59 GMT

Notice that after I print my indictment of British cooking, one pom chimes
in with rightous indignation, and three others start waxing nostalgic
about chip butties and other treats involving one food from each of the
three major starch and lard groups ;-)
 
I discovered the  wonders of chip shops in Durham, where you could get
fish and chips, sausage and chips, hamburger anbd chips, gyros and chips
and, in all probablility, chips and chips. (Spam spam spam spam and chips?)
After my first visit to a local shop my Geordie pals dutifully informed
me I had picked the absolutely worst chip shop in the city. Oh, so there
are good chip shops, I asked? Most assuredly, I was told. And which were
the good ones in Durham? Well...there aren't any in *Durham*, but...
 
By the way, I tried the gyros and chips on the theory that a chip shop
run by a Greek would know how to make the kind of good gyros they make
here in Detroit, where we have a pretty good sized Greektown and dozens
of great Greek restaurants. My resulting experience taught me the limits
of logical induction.
 
And yet I still lived through over two weeks of English University Food,
long enough to make my way down to London, where by that time I was
innoculated enough in the ways of our English Cousins that I spent a
Sunday in Battersea Park watching a cricket game (Hah! Well played!)
drinking shandy and happily munching on a pork pie. Of course, upon my
return to Th' States, I was immediately quarentined and put on a program
of English Food Detoxification involving a diet rich in soft drinks with
aspertame, McNuggets and Hostess Twinkies....but that's another story.
-----------------------------------------------------------------
 Michael Joseph Edelman           Wayne State University
 medelma@cms.cc.wayne.edu         Computing & Information Technology
 mje@pookie.pass.wayne.edu        Detroit, Michigan
 medelma@waynest1.bitnet          (313) 577-0742
 KE8YY
From: vic@helicon.math.purdue.edu (Victor W. Lovejoy)
Newsgroups: rec.food.cooking
Subject: Re: Sugar Free recipies
Date: 11 Sep 92 20:09:15 GMT
Reply-To: vic@helicon.math.purdue.edu (Victor W. Lovejoy)
Organization: Purdue University

Please POST the sugar-free recipes! There must be hundreds of us who don't eat
sugar. I'd personally love to have some good desserts that are sugar-free.


viclovesjodi
From: Jane.R.Deering@dartmouth.edu (Jane R. Deering)
Newsgroups: rec.food.cooking
Subject: Re: Best Pots and Pans to buy??
Date: 15 Sep 92 20:14:17 GMT
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0a5@newshost.dartmouth.edu


For all-around range cooking, I would recommend Revere stainless steel
pots and pans.  My mother's are nearly 25 years old, and they're in
great condition, looking as if they'll last another 25 years with no
problem.  I've got some myself and they're all I could ask for in
stainless steel.  They come with either copper bottoms or aluminum
bottoms - we've found that the aluminum (a newer style) works slightly
better at fast, even, heat distribution; but it really doesn't make
that much difference.  All styles work great.  Am I sounding effusive
yet?  They deserve it.

I've inherited a Le Creuset saucepan from my mother (cast iron coated
with ceramic).  It's a little scratched from many, many years of use,
but it still works very nicely.  I've yet to burn anything in it,
including normally delicate items such as chocolate and butter, and it
cleans up really easily.

The Revere ware is definately dishwasher safe, and as I remember the Le
Creuset is as well (I don't have a dishwasher, but I believe my mother
put hers in there and if so, it's certainly none the worse for the
wear).  Still, I would recommend you clean both by hand at least well
enough so there's nothing sticking to the bottom, etc. when you put it
in the dishwasher, since the dishwasher won't get that stuff out well
and it will build up - and it's much easier to clean when it's fresh! 
The Creuset should be cleaned carefully so the ceramic doesn't scratch,
but it's really fairly sturdy and not too difficult to clean anyway. 
Revere ware just gets shinier the more you scrub! =)

Jane Deering
fury.eyes@dartmouth.edu
Newsgroups: rec.food.cooking
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: Bannock Recipe?
Summary: Bannock? 
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Fri, 11 Sep 92 17:56:09 GMT

In article <CC.92Sep11141905@arran.dcs.ed.ac.uk> cc@dcs.ed.ac.uk (Chris Cooke) writes:
>In article <rosen.716182870@sfu.ca> rosen@fraser.sfu.ca (Wilf Rosenbaum) writes:
>
>   I have a goofy feeling that this was just recently discussed, but today
>   a pal of mine asked me if I had a recipe for bannock bread. Well I don't,
>   but you might. Any offers?
>
>In the "bannocks" section of the cookery book in front of me ("The Scots
>Kitchen, F. Marian McNeill), there are recipes for Bere Bannocks, Beltane
>Bannocks, Cod-Liver Bannocks, Fife Bannocks, Mashlum Bannocks, Pease
>Bannocks, Sauty Bannocks, Selkirk Bannock, Silverweed Bannock and Yule
>Bannock; but no Bannock Bread!  Sorry.
>
>(The "bread" section is even more strange...)
>
>
>--
>	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)
>
>		

 This may be a tad silly but what would be the American equivelent
to a bannock?  

  Thanks
    Doris

Newsgroups: rec.food.cooking
From: wismith@amelia.nas.nasa.gov (William R. Smith)
Subject: Re: Pepper Vodka (& storing jalapenos)
Organization: NAS, NASA Ames Research Center, Moffett Field, CA
Date: Fri, 11 Sep 92 19:47:18 GMT

Kent A. Tracy writes:
	
	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.


Sounds like you had a Cajun martini.  Marinate whole jalapeno peppers
in vodka or gin.  The longer they marinate the stronger the pepper
flavor and the heat.  At least a week.  Your word for it **FANTISTIC**.
Agreed.

I've had'em served with an okra instead of an olive.  Could that be
what you had?  Answers the what to do with okra thread from a while
back.  At one okra per martini it could take a while to use a bushel
basket full.   :-)

But not to everyone's taste, even some ardent martini lovers don't like
the Cajun ones.



William Smith
Intel, SSD
From: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 
Newsgroups: rec.food.cooking
Subject: Pumpkin seeds in Mole CR
Date: 15 Sep 92 13:45:00 GMT
Distribution: world
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 

Something to do with all the seeds from the pumpkins....

-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

     Title: Green Tomatillo Mole (HH)
Categories: Hhealthy Sauces Salad dress Dips Basics
  Servings:  6

      3 oz Hulled raw pumpkin seeds OR
      3 oz Pine nuts
      3 c  Chicken stock (no salt)
    3/4 lb Tomatillos, husked & washed
      2 ea Jalapenos or serranos (2-3)
    1/2 ea Medium onion, rough chopped
      3 ea Garlic cloves, rough chopped
      4 ea Cilantro sprigs (4-5)
    1/4 t  Cumin seeds or ground cumin
    3/4 ea Inch cinnamon stick OR
    3/4 t  Ground cinnamon
      2 ea Whole cloves OR pinch ground
      5 ea Lg Romaine lettuce leaves OR
      5 ea Leaf lettuce leaves
      1 x  Salt to taste
      1 T  Safflower or sunflower oil

  Toast the pumpkin seeds in a dry frying pan, shaking pan or stirring
  constantly until they are browned and toasty (for pine nuts) or until they
  have browned and popped (for pumpkin seeds).  Remove from the heat and
  transfer to a blender jar if you're using pine nuts or to a bowl if you're
  using pumpkin seeds.  If you're using pine nuts, blend with 1 cup of the
  stock until smooth, then strain through a medium-mesh strainer.  If you're
  using pumpkin sees, pulverize in a spice mill in batches and sift into a
  bowl.  Stir in 1 cup of the stock and mix well. Set aside.
      Simmer tomatillos in water to cover with the chilies (remove stems,
  seeds and membranes from chilies) and simmer for 10 to 15 minutes.  Drain
  and place in the blender jar.  Add the onion, garlic, and cilantro.  Grind
  the spices in a spice mill and add to the blender jar.  Add the lettuce
  leaves and salt.  Blend until the mixture is smooth
       Heat the oil in a heavy-bottomed saucepan or casserole over medium
  heat.  Add the nut or seed mixture and cook, stirring constantly, until
  the mixture thickens, about 5 minutes.  Add the tomatillo mixture and
  cook again, stirring for about 5 to 10 minutes, until the mixture is
  thick.  Stir in the remaining 2 cups chicken stock, bring to a simmer,
  cover partially, and simmer for 30 minutes.  Taste and correct seasonings.
  If the mixture seems too thick, stir in a little more chicken stock.

  Yield: About 3 cups sauce.

  Serve with grilled or poached chicken breasts as main course.  Use as a
  dip with crudites, as a topping for nachos or enchiladas.  Add lime or
  lemon juice or vinegar and use as a salad dressing.   Sauce freezes well.

  Nutritional information - Per serving: 130 calories; 4G protein; 6G fat;
  15g carbohydrate; 192MG sodium; 0 cholesterol. (Based on 6 servings).

  SOURCE:  "Entertaining Light" Martha Rose Shulman.

 * OLX 2.2 * -----
From: exusag@exu.ericsson.se (Serena Gilbert,cs,x0364)
Newsgroups: rec.food.cooking
Subject: Re: how to keep hashed browns apart
Date: 8 Sep 92 21:47:50 GMT
Reply-To: exusag@exu.ericsson.se
Organization: Ericsson Network Systems, Inc.

In article 715980354@bonnie, andreaf@bonnie.Rational.COM (Andrea Frankel) writes:
> psima01@convex.zdv.uni-tuebingen.de (M. Maisack) writes:
> 
> >making Hashed Browns, how does one best keep the stuff
> >apart, preventing the shredded potatoes from forming one
> >big lump which looks more like a soft ball than something
> >crispy?
> 
> >Michael
> 
> Dice your potato instead of shredding it, and soak the pieces in cold
> water for an hour or overnight; drain well and pat dry with paper
> towels.  This takes some of the starch out (which makes it less
> "gluey").  Leaving the potato in bigger pieces keeps some texture in
> it, also helping to keep it from glomming together.  (Personally, I like
> my hash browns "glommed" but crispy on the outside.  The latter is
> probably best accomplished by having the potato as dry as possible, and
> using some oil in the pan to fry it, not just pan spray.)
> 
> 
> 
> Andrea Frankel (andreaf@rational.com) -- Rational, Grass Valley Office
> "Wake now!  Discover that you are the song that the morning brings..."


Or you can put them in a strainer (small hole one) and pour boiling water over,
which partially cooks them and prevents them from sticking together.

Serena
Newsgroups: rec.food.cooking
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Subject: Re: Whole Wheat Pasta
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University
Date: Tue, 15 Sep 1992 00:00:46 GMT


In article <1992Sep12.143949.11875@athena.mit.edu> raek@athena.mit.edu
(Robyn A E Kozierok) writes:

>Is it possible to make whole wheat pasta in a home pasta-making machine?
>Anyone have a recipe?  Also, which home pasta-makers are good?


Yes.  Use half whole wheat flour and half plain flour.  Make
a paste with water.  Or you can use eggs, if you like (2 cups
flour to 2 eggs, and try to use no water.)   A tsp of oil drizzled
into the food processor before the liquid would help a lot.

Or you can use whole wheat pastry flour by itself, which you can
get a most health food stores.

Most people on this net recommend the hand-crank pasta-makers,
particularly the Italian model called the "Atlas".


Newsgroups: rec.food.cooking
Subject: Re: HELP: moths infest the kitchen
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 05 Sep 92 20:53:56 CDT
Organization: Garys' Home for Obsolete Computers

jojo@leland.Stanford.EDU (Joanne Spetz) writes:

> IIn article <P06HqB1w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>  [ Joanne Spetz wrote: ]
> me> I've found that most of those %$#*& moths come from Golden Star Jasmine
> me> Rice (at least in my kitchen).  >> 
> me> Buy Jasmine Rice in small bags, unless you like larval protein supplement
> 
> gary>Buy whatever size you want, and freeze it for a couple of days. Kills
> gary>the moth larve and eggs in the bag, leaving you a slight touch of
> gary>protein supplement, but preventing adult moths.
> 
> I can't wait to try to put a 25-pound bag in my freezer!
> 
> 	(sorry, couldn't resist!)
> So, amend my advice, except for those of you with apartment-sized
> freezers.

A 25lb bag should easily fit in either a chest or upright freezer, 
laying flat on a shelf. In a refer/freezer, if you have much else
in there, it'll probably be a tight fit. In that case, repackage it
into gallon ziplock bags or plastic containers, and cycle those 
through the freezer.

Gain the economy of scale, and keep your kitchen bug-free. :-)

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking