HDTenEightyP/NetNews huggingface dataset:
From: reynold@binah.cc.brandeis.edu ("Susan Reynold (w/out the s)")
Subject: RECIPE: Cranberry-Cherry Pie
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Mon, 16 Nov 1992 15:45:38 GMT

I got this several years ago from a Crisco ad in a magazine.
It's not too sweet, not too tart, and looks great with a 
lattice top pie crust.  I won't give the pie crust recipe as
you can use your own.  This always gets compliments!

Filling:

1 19-oz can cherry filling (use cherries packed in water!)*
1 14-oz can whole cranberry sauce
1/4 c sugar
3 Tbsp quick cooking tapioca
1 tsp lemon juice
1/4 tsp cinnamon
2 Tbslp butter
  milk

Combine all but butter and milk, let stand for 15 minutes. Pour into
your already prepared pie crust. Dot the top with pats of butter and
place a lattice crust over filling. Brush lattice with milk. Bake 
at 400F for 40-50 minutes.

The recipe says to cover your crust edge after 15 minutes to prevent over
browning (read: burning) but I find it much easier to cover it first and 
remove the foil for the last 15 or 20 minutes.

* I don't think cherries in that sweetened gooey mess would be nearly as
good.  For those in the northeast US (and hopefully elsewhere), look for
a brand called Oregon which is stocked right next to the gooey stuff in
the supermarket.

Susan
Organization: Masters student, English, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Sun, 22 Nov 1992 14:21:36 -0500 
From: Marcy L Nathenson <mn27+@andrew.cmu.edu>
Subject: Re: REQUEST: What is spry???

Spry is shortening not unlike Crisco--it's not available anymore, at
least not in the US, but all mt grandmother's cookie recipes specify
Spry shortening, and they seem to work fine w/ other kinds of shortening
(I used Crisco for one and it turned out fine)


*******************************************************************************
Marcy Nathenson Robb                "Original Thought is like Original Sin--
Department of English                both happened long before you were born
Carnegie Mellon University           to people you could not possibly have 
Pittsburgh, PA                       met."-- Fran Lebowitz
*******************************************************************************

Newsgroups: rec.food.cooking
From: rusty@nssdc.gsfc.nasa.gov (Kenneth Hall)
Subject: Re: egg candling
News-Software: VAX/VMS VNEWS 1.41    
Organization: NASA - Goddard Space Flight Center
Date: Mon, 23 Nov 1992 19:12:00 GMT

In article <memo.762287@cix.compulink.co.uk>, jazzie@cix.compulink.co.uk 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.
> 
>             "I don't eat abortions"

Technically (speaking from a Bio-science back ground) there is 
absolutely nothing wrong with an egg which has blood spots on it.  All 
the blood spots are an indication of a minor bleed during the 
formation of the egg within the hen's body.  An additional note is 
that depending on the type of hen laying the egg and its diet the 
coloration of the yolk can vary between a pale yellow to a deep 
orange.

Regarding the comment about abortions, that is in most cases totally 
incorrect.  A hen does not need a rooster around to stimulate the 
production of eggs.  Egg production is dependent on photorectection.  
That is why you will find that most egg production hen houses do not 
have any windows and always have low wattage lights on.  

True I have not incurred any eggs from the supermarket which have had 
blood spots.  The reason for this is I do believe they candle eggs in 
the states and remove those eggs for comercial use instead of selling 
directly to the consumer.  But, let me assure you that there is 
nothing wrong with the eggs and unless you are buying the eggs from a 
country farm or specificly buying fertilized eggs, you are not going 
to find fertilized eggs at the local market.

R
Newsgroups: rec.food.cooking
From: susan@fwi.uva.nl (Susan M. Uskudarli)
Subject: Microwave/conventional combi-oven
Originator: susan@drum.fwi.uva.nl
Organization: FWI, University of Amsterdam
Date: Fri, 20 Nov 1992 13:19:55 GMT


Hi all,

I recently moved to the Netherlands. I have been surviving
with conter-top burners so far, but now am interested in
buying a microwave/conventional combination oven (perhaps
with a grill). So far I have seen the brands: Sharp, Moulinex (sp?),
and Brother. As I don't know anything about how to judge these
appliances, I was wondering if I could get some advice from all
the experienced folks out there.

Questions:

1) Which brands should I consider?

2) How useful is the grill feature for a vegetarian? (The grill
is an optional feature).

3) How many watts should be the minimum?

4) Anything else I should be concerned about?

Thanks in advance for any help.

susan

Susan Uskudarli       susan@fwi.uva.nl  +31 20 525 7585
Faculteit der Wiskunde en Informatika
Kruislaan 403, 1098 SJ Amsterdam, The Netherlands
Newsgroups: rec.food.cooking
From: reb@amc.com (Bob Brunjes)
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Organization: Applied Microsystems, Redmond, WA
Date: Fri, 20 Nov 1992 00:18:53 GMT

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?

You have mashed potatoes for the gravy, candied sweet potatoes
(_not_ the kind with marshmallows, but the brown sugar,
butter, and lots of simmering kind), cranberry/orange relish
_and_ whole-berry cranberry sauce, hot home-made rolls, 
somekinda tossed green salad, lotsa cold champagne, mince-
meat pie, and (since last year) the cranberry-hazelnut pie
I got off this newsgroup (whoever that was, I love you).

But, aside from that, not much. 8) 8) 

Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com


Newsgroups: rec.food.cooking
From: johnt@mentorg.com (John Thienes)
Subject: Re: volume of postings here....
Date: Mon, 23 Nov 1992 15:03:51 GMT
Reply-To: john_thienes@mentorg.com
Organization: Mentor Graphics Corporation, Wilsonville, OR
Keywords: 

In article <UMDLZHJ@taronga.com>, arielle@taronga.com (Stephanie da Silva) writes:
>In article <1992Nov20.220345.4542@zia.aoc.nrao.edu>, mgraham@zia.aoc.nrao.edu (Maggie Graham) writes:
>> 
>>Good talk and no flames is just what I am looking for in this news group. 
>
>Oh, we flame.
>
>We're just civil about it.  :-)

And we really do try to keep most of them on the stove and in the oven
where they belong.  No one's happy when the pot boils over, but it happens
from time to time.

-- 
John Thienes                  "Soli Gloria Deo"
Mentor Graphics Corp.
john_thienes@mentorg.com
From: jll@doc.ic.ac.uk (Janice )
Newsgroups: rec.food.cooking
Subject: Re: Popadums!
Followup-To: rec.food.cooking
Date: 23 Nov 1992 11:25:32 GMT
Organization: Imperial College London
Distribution: world
NNTP-Posting-Host: wplmacd-56.doc.ic.ac.uk




Now that we have established just how long to cook them for (I always pop
them in the m"wave on fullpower for 60 seconds) just how nutritional are
they?
Also, because they are so yummmy, I bet, knowing my luck, that
they're bound to be fattening! (I usually eat about 6 over the evening when
bored and in a nibbling mood!)


Janice .
Newsgroups: rec.food.cooking
Subject: Low fat cooking....
From: gora@bbs.mdcbbs.com
Date: 17 Nov 92 13:21:56 GMT
Organization: CARBOLOY, INC
Nntp-Posting-User: loosli



 Good Morning Everyone.........


    After just going through an angioplasty about a month ago, I find
    that I've had to make some adjustments to both lifestyle and diet.
    As most of us know, dietary fat is a leading cause of heart
    disease. My first reaction to this statement from my doctor was
    "Oh great! How does one eliminate fat from their diet?" To make a
    long story short, I found a source of information while reading
    "The Observer" (a local newspaper) that I would like to pass on.
    It's in the form of a monthly newsleter written by Laura Letobar
    titled "Laura's Fat Free Kitchen". In it she passes along low fat
    cooking tips and recipes. Being someone who's forced into being
    careful about dietary fat, I recommend at least checking it out.
    The cost is $12.00 for 13 issues. Send a business size, self
    addressed stamped envelope tp H.W. Publications, P.O. Box 9324,
    Livonia, Michigan 48151-1324 for a sample copy. Make your check or
    money order payable to HW Publications. I hope this helps those
    that are trying to reduce their dietary fat intake.

     
     
     Regards, Dave.................


________________________________________________________________________
|                                                                      |
| Dave Gora     Tel: (313) 497-5357         FAX: (313) 497-5664        |
| COMPUSERVE: 76470,510        INFONET:  PSI%DETROIT::GORA             |
| INTERNET: gora@bbs.mdcbbs.com                                        |
| Carboloy, Inc. 11177 East 8 Mile Road, Warren,  Michigan USA         |
|                                                                      |
| "The floggings will continue until morale improves!"  ;-(            |
------------------------------------------------------------------------

Newsgroups: rec.food.cooking
From: jkapson@ad-29.Naitc.Com (John Kapson)
Subject: Re: Sukiyaki ingredient confusion
Organization: AC Nielsen Co., Bannockburn IL
Date: Mon, 23 Nov 92 19:33:41 GMT

In article <1992Nov23.183105.17199@nlm.nih.gov> neve@nlm.nih.gov writes:
>In article 1324@Firewall.Nielsen.Com, I wrote:
>
>>I was thumbing through a new Japanese cookbook last night and eyeing
>>a sukiyaki recipe when I came across the ingredient "yaki-fu".  I have
>>absolutely no idea what this is, and the glossary in the back merely
>>says "made from wheat gluten" or something similarly cryptic.  Does
>>anybody know what "yaki-fu" is?
>
>Sounds like a variation on tofu. Since "yaki" means to fry (or deep-fry), I
>wouldn't be surprised if yaki-fu is deep fried tofu. Now I've never seen that
>particular ingredient in sukiyaki, (though tofu, of course, is a standard
>sukiyaki ingredient),  but I would think it would be a superb addition to
>the dish. How to get a hold of it, I'm not sure about. It may be easy to make.

Possibly, except for two points: (1) I thought deep-fried tofu is "agedofu";
and (2) I was serious about the "made from wheat gluten" part. In any event,
whenever I get around to trying it, I will add tofu (yum!) whether or not
the recipe calls for it, now that you mentioned the possibility.
Thanks!

+-----------------------+-----------------------------------------------+
|      John Kapson      |                                               |
| NRA               ILA |  "Fear a government that fears your guns."    |
| jkapson@nis.naitc.com |                                               |
+-----------------------+-----------------------------------------------+
|                  PGP Public Key available via email                   |
+-----------------------+-----------------------------------------------+
Newsgroups: rec.food.cooking
From: mje@pookie.pass.wayne.edu (Michael Joseph Edelman)
Subject: Re: REQUEST: chorizo recipes
Reply-To: mje@pookie.pass.wayne.edu
Organization: Wayne State University
Date: Mon, 23 Nov 1992 15:00:18 GMT

In article 231192113705@wplmacd-56.doc.ic.ac.uk, jll@doc.ic.ac.uk (Janice ) writes:
>
>
>Recently I had a chorizo in a Cuban restaurant which I found to be
>delicious
>so I rushed out and bought a couple from my local supermarket (expensive at
>3.60 per pound) .
>
>The problem is how do I cook them and what do I serve them with?
>
>Janice 

Here's a recipe from a pal in Marseille:

Saute:  about 1 lb chorizo, cut up in small pieces
        two onions, chopped fine
        a couple cloves of garlic, smashed
        a little hot pepper
        a little olive oil.
 
When this is near done, boil a pound of spaghetti. When the spaghetti
is done:
 
Toss the spaghetti with the meat/onion mix. 

Add about a cup of grated gruyere. Toss again.
 
Serve immediately. 
 
(Works well with Italian sausage, too.)
 
  --mike




Newsgroups: rec.food.cooking
From: groy@nlm.nih.gov
Subject: REQUEST: any Egg recipe
Reply-To: groy@nlm.nih.gov
Organization: National Library of Medicine
Date: Tue, 17 Nov 92 17:21:48 GMT

If someone could please post some delicious egg recipes, it will be appreciated.

Thanks in advance...

---
Gautam Roy

               ***********************************************
               *      Allied Signal Aerospace Company        *
               *      Communication Engineering Branch       *
               ***********************************************

##################################################################################
Email Address: groy@nlm.nih.gov                 Work Phone: (301)-496-4496
Fax : (301)-402-0341                            Home Phone: (301)-982-3238
##################################################################################

                    ====================================
                    |                 _       __       |
                    |                //       /|       | 
                    |        _______//_______/ |       |
                    |       /__________________|       |
                    |               \\                 |
                    |                \\                |
                    ====================================
From: b_lmcgilve@cpvax.cpses.tu.com
Newsgroups: rec.food.cooking
Subject: Re: A real Turkey of a question: Stop me before I baste again!!
Date: 19 Nov 92 12:00:33 CST
Organization: Texas Utilities, Glen Rose TX 

In article <19NOV199209533393@stars.gsfc.nasa.gov>, offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:
> Actually, I have another turkey question.  One week from today (as of this
> writing), I am going to my parents' house for dinner, where 6 people will
> sit down and eat part of a turkey.  We will then have leftover turkey for
> lunch on Friday, dinner on Saturday and brunch on Sunday.  
> 
> Why is it then that our cafeteria at work is selling a Thanksgiving turkey 
> special for lunch today?  I mean, turkey is nice and all, but most of us
> are going to have more than enough in the coming week.  Is there something I
> don't understand about this phenomenon?
> 
> Joel
Well, some of us have to work on Thanksgiving :-(  And some of us don't
get to go home either :-(  And the cafeterias will try any gimmick to
get us to buy their overpriced and overcooked food.  Besides, turkey is
cheap so they make a lot of money off of it (IMHO).

Actually, I intend to cook a turkey just for myself - but I did learn my
lesson 2 years ago, and I'm not cooking another 20 pound turkey for one
person, I'm cooking a 15 pound turkey :-) - btw have you tried turkey curry?.
-- 
Laurel McGilvery		Not only do I not speak for the company,
CPSES (temporarily)		the company does not speak for me. 

All opinions expressed are obviously mine.  Who else would own up to them?
From: mberteig@cco.caltech.edu (Michelle Berteig)
Newsgroups: rec.food.cooking
Subject: Request: barbequed/grilled turkey
Date: 19 Nov 1992 18:04:19 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: punisher.caltech.edu

Hi,

My husband and I are thinking of doing something different this
year, and cooking our Thanksgiving turkey outside on a
charcoal barbeque/grill.  Can anyone out there tell us how to do
this?  The turkey is relatively small, about 12 pounds.  I think
Sunset magazine had an article on this once, but I can't find it...
(I think I even read something once about deboning the whole thing
first, etc.)  Anyway, I would really appreciate any pointers!
Please either email or post.  Thank you!

--Michelle Berteig

mberteig@cco.caltech.edu


Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: Need a food-related word with a TH in it
Organization: Syracuse University, Syracuse, NY
Date: Tue, 17 Nov 92 10:29:47 EST

In article <1992Nov16.153734.579@news.vanderbilt.edu> PLANCHAJ@ctrvax.vanderbilt.edu (Tony Planchart) writes:
>In <1992Nov16.113606.15266@mailhost.ocs.mq.edu.au> max@currawong.bhs.mq.edu.au writes:
>
>> For a reason so arcane that I won't bother you with it, I need some 
>> food-related word that has the TH sound as in MOTHER in it. I am not
>> interested in the TH sound as in BROTH or VERMOUTH. Best I can do is
>> BREATHE (as related to wine) which is no good because not related
>> enough to food (or wine, for that matter). I don't think there are
>> any. How's that for a challenge, foodnet?
>
>Don't we have a butterscotch toffee candy called Worthen's here in the states?
>Nonetheless, I am certain the th pronuciation is the same as in mother.  Can
>someone confirm this?
>
>Tony

I think you're referring to Werther's originals (not Worthen's).  
I've heard it pronounced both like BREATHE and LIKE BROTH.

Judy
From: ns@bohr.physics.purdue.edu (Nancy M. Schnepp)
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Memories
Date: 20 Nov 92 14:20:54 GMT
Distribution: usa
Organization: Purdue University Physics Department

In article <1eh3rnINNisp@FUNCTOR.SYSTEMSZ.CS.YALE.EDU>
 loosemore-sandra@cs.yale.edu (Sandra Loosemore) writes:
*I haven't seen any mention of the candy bar that was one of my favorites
*as a kid:  the "Bun".  They were actually round rather than bar-shaped,
*and had a soft filling in various flavors (I remember the maple flavor,
*in particular) with nuts on top, all coated with chocolate.  I haven't
*had one of these for years!
*-Sandra


We have them here in three flavors:  vanilla, maple and caramel.
The caramel is new within the last few years.  Maple buns were
always my Dad's favorites!  The maple is harder to find, but the
others are always available.
Newsgroups: rec.food.cooking
Subject: Re: Bread Machine Cleanup
From: lindstrom@acs.harding.edu
Date: 23 Nov 92 08:43:45 -0500
Reply-To: lindstrom@acs.harding.edu
Organization: Harding University

In article <1992Nov20.143533.2027@yogi.hsc.ucalgary.ca>, steve@yogi.hsc.ucalgary.ca writes:
>I'm not sure if my last post got out (because of no response) so I'll try
>again.
>
>In line with the "to buy, or not to buy" a bread machine debate; how do the
>cleanup times compare?  I've never made bread before but I imagine if you made
>it by hand, you would have at least a mixing bowl, kneading board and baking
>pan to clean.  How does that compare to a bread machine?
>
>As you can tell, I don't like cleaning up!  :-)
>
>Thanks in advance!
>-- 
>[*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*]
>[*]                                 [*]                                 [*]
>[*]    Steve Hocevar                [*]                ravecoH evetS    [*]
>[*]    Calgary, Alberta, Canada     [*]     adanaC ,atreblA ,yraglaC    [*]
>[*]                                 [*]                                 [*]
>[*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*][*]

Guess it depends on _WHY_ you want to make your own bread.  I have been
making it for a few years now because I enjoy the routine of mixing,
kneeding and watching my creation come to life.  As far as clean-up
goes, I have a large bowl, a wooden spoon and the countertop (and, of
course, the bread pans).  The cleanup is no big deal, as I tend to
keep everything clean as I go.

My $0.02 on the bread machines: If you want fresh bread in the morning,
I guess they beat the rolls-in-a-tube stuff, but do learn to bake bread
"by hand"... there are few things as rewarding.

  Greg
I'm not sure if our university has an opinion on bread, so this may
or may not be theirs :-)
From: rcody@desire.wright.edu
Newsgroups: rec.food.cooking
Subject: Re: Muffins aren't everyone's taste!  
Date: 20 Nov 92 16:47:29 EST
Organization:  Wright State University 

In article <10292323.15969.11983@kcbbs.gen.nz>, Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) writes:
> Well it seems that I have opened up a can of worms. On one hand I have  
> dozens of people thanking me for the muffin recipes and on the other  
> hand it looks like there are just as many people that are really brassed  
> off with the whole thread and sending me quite nasty email. I didn't  
> realise that people asking for muffin recipes was any worse than asking  
> it doesn't take up too much time picking and choosing which thread  
> messages you want to read? I didn't really ask for some of the nasty  
> feedback I've been receiving and maybe I've been a bit naive to think  
> that everyone would be interested in muffins, but hey, everyone makes  
> mistakes at times don't they?  

What a shame that such a thing has happened to you.  There are many things
that do not apply to what I am looking for but I just bypass it.  If 
people do not wish to see muffin recipes, all they have to do is just
scroll along to the next item.  I guess this is just too simple to do.
I particularly did not care for the road-kill recipes that were posted
a long time ago but I didn't HAVE to read it.  Oh well, I think that
you should continue to post muffin recipes after all, that's what this
group IS for!!
				mona
From: marshall.1@nd.edu (Amy Marie Marshall)
Newsgroups: rec.food.cooking
Subject: Lowfat Recipes Wanted
Date: 23 Nov 92 17:57:40 GMT
Followup-To: rec.food.cooking
Organization: University of Notre Dame

An informative magazine for reduced-fat recipes and all kinds of helpful
information is _Cooking Light_, published by Southern Living.  The magazine
comes out every two months and can often be found at bookstores.  The
holiday issue is especially helpful for finding new ways of cooking
traditional meals and appetizers in a more healthful fashion.

Amy Marshall
Newsgroups: rec.food.cooking
From: harbour@Rapnet.Sanders.Lockheed.Com (Susan Harbour)
Subject: Re: Request: Squid recipes
Keywords: Squid
Organization: Sanders Associates
Date: Thu, 19 Nov 92 17:20:59 GMT

In article <1992Nov10.195808@IASTATE.EDU> hpyeo@IASTATE.EDU (Sandy) writes:
>I have a simple recipe for squids around 4 to 5 inches long (exclude head).
>
>First you remove the head and clean the internal of the squid. Then you 
>remove the eyes of the squid and other junk. DON'T cut the body of

      I just wanted to add (for folks not familiar with cleaning squid...)
      Kitchen scissors work very well for cleaning squid, especially
      cutting the eyes and beak out...if you don't cut the eyes out they 
      will produce an inkey blank substance. The beak, (mouth, if you like)
      is a hard plastic-like thing found in the center of the tentacles.
      Some people also like to rub off the dark colored membrane which is
      on the squid body. 

>the squid, leave it in one piece. Ground the head and some pork 
>together. Add some green onions and seasonings. (soya sauce, salt, oyster
>sauce, ground pepper to taste) Then stuff the ground stuff into the squid's
>body. Steam it over the boiling water for about 15 mins, the squid will
>be done. 
>

      You could also do a baked version of the above, with some bread
      crumbs over it.....

      Even simpler, is to take the cleaned squid (leave the heads whole)
      and slice the bodies either into strips or rings and use them
      as the meat in your favorite tomato sauce recipe. I learned this
      from some friends from Southern Greece, where a little wine,
      a touch of cinamon and a little sugar as popular additions
      to the sauce, which is served over the pasta of your choice.

      You can also fry squid like you would other seafood (heads are
      usually left whole, bodies cut in rings or strips, battered
      and deep fried). I think frying tends to make them a little
      tough...but I know some folks who prefer fried squid to say,
      fried clams.

Newsgroups: rec.food.cooking