HDTenEightyP/NetNews huggingface dataset:
From: colette@morgan.ucs.mun.ca (Colette Goodyear)
Subject: Re: REQUEST: Bailey's Cream Truffles
Organization: Memorial University of Newfoundland
Date: Thu, 19 Nov 1992 17:57:06 GMT

In article <1eds8hINNgvj@morrow.stanford.edu> aliki@nova1.stanford.edu (Alexandra Schmidt) writes:
>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
>
 Thank you one and all for the answer to my questions about the
liquer.  >OUCH!< (Said I was going to kick myself.)
I thought it was framboise but it seemed too simple to be the right
answer.  I didn't know about the other liquer though, thanks!

And in penitence, just in time for Christmas, one of my truffle
recipes..

COGNAC TRUFFLES

3 1 oz square of unsweetened chocolate
1 1/4 c confectioners' sugar
1/3 c butter
3 egg yolks (I use the whites to make macaroons or meringue
cookies)
1 tsp vanilla or 2 TBSP of cognac

Melt chocolate.  Combine sugar and butter in bowl. Cream together.
Add egg yolks, 1 at a time.  Stir in melted chocolate and flavouring.
Chill mixture.  Break off pieces and form into balls.  Roll in coating.
Air-dry 1 hour.  Store in air-tight container in very cool place.
Makes about fifty truffles.

Suggested coatings:  ground almonds or other nuts, cocoa, more melted
chocolate, confectioners' sugar, coconut, chocolate or coloured
jimmies.

Note that this uses raw egg yolks.  I find a melon baller to be
very handy in forming the truffles.

Colette Goodyear
Cabot Institute
colette@morgan.ucs.mun.ca
Newsgroups: rec.food.cooking
From: fred@nscf.org (Fred Fenimore)
Subject: REQUEST: NPR Cranberry, Horseradish spread
Organization: National Science Center Foundation
Date: Mon, 23 Nov 1992 18:07:33 GMT

On NPR, one of the correspondents gives a recipe for a cranbery
horseradish, sour cream spread to put on old turkey sandwiches.  It came
on late last week on morning edition (I think) during a report on a trip
to a Wisc. farmer's market.  If anyone has it or can point me to it, I
would be much obliged.

Fred
 /--------------------------------------------------------------------------\
 | Fred Fenimore	   |						    |
 | National Science Center | Usenet: fred@galois.nscf.org    		    |
 | P.O. Box 15577	   | Phone : (706) 868-3622			    |
 | Augusta, Ga 30919-1577  | Fax   : (706) 868-6088			    |
 |--------------------------------------------------------------------------|
 | "ignorance is the mother of eduational innovation"    --- H. Brody 	    |
 \--------------------------------------------------------------------------/
 

-- 
 /--------------------------------------------------------------------------\
 | Fred Fenimore	   |						    |
 | National Science Center | Usenet: fred@galois.nscf.org    		    |
 | P.O. Box 15577	   | Phone : (706) 868-3622			    |
From: v124pax6@ubvmsd.cc.buffalo.edu (Emily A Lyons)
Newsgroups: rec.food.cooking
Subject: holiday gifts
Keywords: gifts, recipes
Date: 17 Nov 92 19:32:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41



   I am graduate student with limited financial resources, am thinking of 
   homemade gifts of food to many people on my "list."   

   I would appreciate any suggestions and recipes that would be appropriate.
   What have other people given as gifts?

   Thanks in advance.
From: shuff@texsun (Pat Shuff  Sun Houston SE)
Newsgroups: rec.food.cooking
Subject: Re: potatoe pancaked
Date: 23 Nov 92 18:53:56 GMT
X-Newsreader: TIN [version 1.1 PL6]


Just has some for lunch yesterday...

2 med-nice size bakin potatoes (brown or red)
2 tbsp flour
1 egg
1/4 cpu milk
onion to taste (1/4 purple onion is good)
salt to taste
2 tbsp sugar

Puree potatoes into liquid form.  I use a food processor to
slice them into strips then puree into a semi-liquid form.
mix the other ingredients, using flower to "firm up" the 
mixture.  I add flower until it looks like pancake batter
and will pour easily and not spread out.

Cook it like pancakes.

Serve it with applesauce and sausage for flavor.

P. Shuff
SE Sun Houston

Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: Re: RECIPE: Grape Nut Cereal Muffins
Organization: Grape Nuts Anonymous 
Date: Fri, 20 Nov 1992 20:52:26 GMT

>Hmm...  practical uses for Grape Nuts...
>Oil Dry
>Kitty Litter
>Puppy puddles ...

Being the person who started this Grape Nut thread, I never dreamed
it would go anywhere.  My most successful thread yet. :)

More uses...
Traction on ice, Fake sand if crushed, I would suggest using it for
those pebbles in fish tanks but don't want to absorb all the water. 
Shoot through straws at people you want to irritate.
-- 
Chris Behrens                                  chrisb@hubcap.clemson.edu 
Cheezy Sig : Cheddar, Colby, Swiss, Jack, Mozzarella, Ricotta, Head, Toe?
From: SPOLINS@auvm.american.edu
Newsgroups: rec.food.cooking
Subject: Lima Bean Recipe Wanted
Date: 18 Nov 92 16:18:03 GMT
Article-I.D.: auvm.92323.111804SPOLINS
Organization: The American University - University Computing Center

Of all things, I've been asked to bring a lima bean dish for thanksgiving
dinner.  I've never done anything to a lima other than boil it or zap it in the
microwave.  Any ideas?

Susan Polinsky
Newsgroups: rec.food.cooking
From: cid@athena.mit.edu (Derek H Cedillo)
Subject: Compilation In the Making...More Recipes needed
Organization: Massachusetts Institute of Technology
Distribution: na
Date: Wed, 18 Nov 1992 22:40:33 GMT

Hi,
Some time ago, you may have saw my post looking for recipes
to compile and post to the net...Kind of a little FAQ maybe.
I regret to inform all of you senders, that I might not be able to do it.
Reason being-no interest.
I have only recieved about 10 recipes.  hardly worth doing much.
Most of them are side dishes only, and I was hoping to get some
for every category...well almost every.
I need some main stream recipes for one.  Most of the
ones I have recieved have been some what exotic, which is good,
but in order to make this thing a hit, we
need some more Mainstream ones, and MORE of them.
In otherwords, Send, send send, send, send
them recipes this way, so we all can have our little
*net* cookbook.  I'd appreciate it very much.  
And for those who can't (or it costs to email) just
post it, with a little bit of info in the subject like
(for compilation) or something, and I will be sure to include it.
Thanks again, and I will keep you informed.



Derek







---------------------------------------------------------------------------
"There Are Two Great Tragedies In Life,
	One Is Not To Get Your Heart's Desire.
		The Other Is To Get It.
				-Bernard Shaw
From: vstark@bucksnort.East.Sun.COM (Valerie Stark - Sun USOPS Production Temp)
Newsgroups: rec.food.cooking
Subject: Re: MARMITE
Date: 23 Nov 1992 20:52:54 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: vstark@bucksnort.East.Sun.COM
NNTP-Posting-Host: bucksnort.east.sun.com
Summary: the next verse is verse
Keywords: PUNishment
Re: badgering the stoatally obvious.

Reading this thread reminds me:  marmoset there'll be days like this, there'll be days like this, my marmoset.


(hum a little; it helps)
  

               Val



Why is it always questions?
From: jfw@jfwhome.FUNHOUSE.COM (John F. Woods)
Newsgroups: rec.food.cooking
Subject: Re: question about MSG
Date: 22 Nov 92 13:56:18 GMT
Article-I.D.: jfwhome.By4Epx.BKo
Organization: Misanthropes-R-Us

In <1992Nov20.204642.10995@news.cs.indiana.edu> dbreece@cherry.ucs.indiana.edu (dave breece) writes:
>Could someone tell me what so horrible about MSG?  I honestly don't
>know, other than having people tell me it's bad for me.  But _why_ is
>it bad?

I don't know if it is bad for *you*, but it gives lots of people headaches
and other problems.  It is, after all, a neurotransmitter (or very much like
one), and in individuals who are susceptible to having it leak into their
brains, it's very unpleasant news.  I don't know if there are any long-term
ill effects.  It is also known on ingredient labels as "hydrolyzed vegetable
protein", since that is the chief method of production.

An anecdote:  a few years ago, where I used to work, my boss had trouble
believing the stories I and a couple of co-workers told of the effects of
MSG on us, until one day we all went to a Chinese restaurant in town that
we hadn't tried before, which turned out to use *lots* of MSG on the lunch
buffet.  Even my (no longer skeptical) boss came out with a headache.
From: M18611@MBVM.Mitre.Org (Kathy Wilk)
Newsgroups: rec.food.cooking
Subject: Re: question about MSG
Date: 23 Nov 92 19:56:19 GMT
Organization: The MITRE Corporation, Bedford MA 01730

In article <1992Nov20.204642.10995@news.cs.indiana.edu>
"dave breece" <dbreece@cherry.ucs.indiana.edu> writes:
>
>Could someone tell me what so horrible about MSG?  I honestly don't
>know, other than having people tell me it's bad for me.  But _why_ is
>it bad?
>
  I don't know _why_ it's bad.  But recently, my town's newspaper printed
a letter to the editor from a woman whose dog died from eating leftover
Chinese 'takeout' food.  She was writing because her chihuahua vomited for
three days and then started hemmorhaging.  She rushed him to an Animal Hospital
where he died after they determined that he was severely brain damaged.  She
wanted to compliment the doctors for the good care they took of the dog and
the sensitivity they showed to her.
 
 
                        K. Wilk
                        M18611@MBVM.MITRE.ORG
 
            <--********************************-->
 'Thrusting my nose firmly between his teeth, I threw him to the ground
  on top of me.' - Mark Twain
            <--********************************-->
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: A real Turkey of a question: Stop me b
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 19 Nov 92 16:15:41 CST

In article Fv@encore.com, jpenovic@wizard.Berkeley.EDU (Jan Penovich) writes:
|
|  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
|*********************************************************************
|

Don't you have to grease the bag or something to keep it from catching
fire?

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: strnlght@netcom.com (David Sternlight)
Newsgroups: rec.food.cooking
Subject: Re: Popadums!
Date: 15 Nov 92 20:37:38 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)


My papadum box says to brush each side with oil before microwaving. If
one does that the heating times are accurate and they come out just fine.

-- 
David Sternlight
(pgp 2.0 and ripem public keys available on request)
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Re: Pineapple Upside Down Cake
Date: 19 Nov 92 15:29:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

To:   Newsgroups: rec.food.cooking
From: Barrie.Lax@Synapse.Org


Thought I would add this to Miriam Nadel's addition.

People who like UpSide down cakes might be interested in a steamed
(type) pudding I make which is similar in taste and outlook but easy and
fast to make providing you are equipped with a processor and microwave.

You can use any fruit you like laying it around a 2 liter (4 cups)
minimum size pyrex casserole, (Bigger is better).
If the fruit is hard, pre-nuke it for a minute or two. If very juicy,
sprinkle some cornstarch over it or mix in. Now add sugar (or other
sweetener) you think you need, 2 tbsp does fine for Rhubarb.
Now add to the processor bowl..

Pastry flour        2 Cups         | Measure, tap and measure again.
Sugar               1/2 Cup        | Add.
B. Powder           2 Tsp          | Add.
Salt                Pinch          | Add. Process all to blend.

Butter or Margarine 1 Square       | Melt in MWave.
                                   | Add while processing...4 seconds
Eggs                2 Large        | Add: Process 3 seconds.
Milk                1 Cup          | Add while processing. about 5
                                     seconds

Scrape down and around bowl. Process 2 seconds more.
While batter rests you can soften your fruit slightly if necessary, 2 to
3 minutes for Rhubarb..1 to 2 minutes for softer fruit. If fruit is
canned, micro 10-20 seconds to warm.

Pour batter evenly over fruit with the help of a spatula.
Cover with Saran, leaving some slack on top if possible but sealing
tightly to the sides.
In my Panasonic 700W oven I micro on Medium (70%)(490W) for 10 minutes.
Loosen saran but leave covered. Rest 10 minutes. Serve warm as is or
with a sauce, lemon, whiskey, vanilla...whatever you like.

Perfectly light and delicious. You can sprinkle Cinnamon/Nutmeg on top
for colour if desired or add a little colorant when processing (green
for St.Pats?). Puffed raisins are nice added to Rhubarb...also cranberry
sauce. I sometimes make it with thinly sliced lemons (1mm slicer in
processor) when lemons are sweet and in season..very good.
Refrigerate. Warm before serving.

               Bar.
---
 . 1st 1.01 #300 . Why go second class when 1st class is only $25?
                    
Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Looking for a Cooking/Recipe program for the PC
Organization: Space Telescope Science Institute
Distribution: na
Date: Sun, 22 Nov 1992 13:32:18 GMT


Now that my husband has gotten a new ibm with lots of space, I wanted to
get a cooking/recipe program for it.  I have seen a few in the stores,
but was wondering if anyone had any recommendations for one.  Please
e-mail or post replies.

Thanks,
Janet Morrissey
"Mostly Harmless"


morrissey@stsci.edu
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Puffing Rice
From: fred-mckenzie@ksc.nasa.gov (Fred McKenzie)
Date: 19 Nov 92 12:58:13 EST
Followup-To: rec.food.cooking
Distribution: world
Organization: NASA/Kennedy Space Center, Florida

In article <1992Nov18.224130.26167@vela.acs.oakland.edu>,
drmellen@vela.acs.oakland.edu (Dewayne Mellen) wrote:
> If any one knowes how to puff rice like in ceral could you please
> email me the instructions or post them.

Dewayne-

A guy in the office from Taiwan, says that whole rice grains can be popped
the same as popcorn.  I assume you could use an oil-type popcorn popper.

I wonder if it works with a hot-air popper, or a microwave popper?

fred-mckenzie@ksc.nasa.gov
From: dudley@oasys.dt.navy.mil (Karen Witkoski)
Newsgroups: rec.food.cooking
Subject: Re: desserts with out sugar
Date: 16 Nov 92 20:46:03 GMT
Expires: 25 Dec 92 05:00:00 GMT
Reply-To: dudley@oasys.dt.navy.mil (Karen Witkoski)
Distribution: usa
Organization: NSWC, Annapolis, Maryland

In rec.food.cooking, shorty@woodowl.UUCP (Elizabeth Scmidt) writes:
>I am inquiring to the masses to see if any one would have any sugestions
>and or recipes for desserts fo r people who hypoglycemic (i.e. no sugar
>and no caffine)

I'd also like to see some of these desserts posted since my Mom is a
diabetic and can't have sugar.  I'd love to see some sugar free receipes.

Thanks.

Karen Witkoski
dudley@oasys.dt.navy.mil
From: mariou@astro.astro.ufl.edu (STG colleague)
Newsgroups: rec.food.cooking
Subject: Ginseng Tea
Date: 18 Nov 92 21:29:47 GMT


Someone brought me a box of the above from Seoul.

I find it to taste strange.  Does one acquire a test
for this herb tea?  Can anyone give me some information
i.e. whether it does one any good etc.  Thanks

M. Gottesman



Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Consumer Alert - Potato Skins
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Mon, 23 Nov 92 15:37:08 GMT

Last week I heard a radio program, "Medical Minute", by Dr. D??,
about potato skins - Are they healthy?  He said not to cook or
eat potato skins because they are treated with an anti-sprout
chemical that is poisonous to humans.

Does anyone know details of this?  I love mashed potatoes rebaked
in the shells.

bob
Newsgroups: rec.food.cooking
Subject: RECIPE: Ginger Muffins (+5)  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 21 Nov 92 20:21:33 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      GINGER MUFFINS (+5 Variations)  
  
Wet Mix - 1/2 cup margarine, 1/4 cup golden syrup, 1/4 cup sugar, 2 eggs  
          1 cup milk, 1 tsp grated lemon rind  
Dry Mix - 2.1/2 cups self-raising flour, 1/4 tsp baking soda,  
          1 tsp cinnamon, 1 tsp mixed spice, 1 Tbsp ground ginger  
  
Preheat oven to 430oF, prepare pans. Blend together the margarine, golden   
syrup, molasses & sugar then beat in the eggs & milk. Combine the dry   
ingredients then mix them into the wet mix. Spoon into pans & bake for 20-25  
mins. Makes 10.  
Variations: Ginger & Apple: Reduce the milk to 1/2 cup & add 1 cup diced   
cooked or grated raw apple to the wet mix.  
Ginger & Sultana: Add 1/2 cup sultanas to the wet mix (or golden raisins if   
you can't get sultanas).  
Chunky Ginger: Add 1/4 cup chopped mixed peel & 1/4 cup crystallized ginger   
to the wet mix.  
Raisin & Walnut Ginger: Add 1/2 cup chopped raisins & 1/2 cup chopped   
walnuts/pecans to the wet mix.  
Ginger & Chocolate: Add 1 cup chopped chocolate or 1 cup chocolate   
chips/drops/bits to the wet mix. Omit the lemon rind.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | If you need to email me I would really appreciate it if you  |  
     | didn't quote my own message back to me. pandora@kcbbs.gen.nz |  
      --------------------------------------------------------------  
  
   
Newsgroups: rec.food.cooking
From: amo@cbnews.cb.att.com (arlene.m.osborne)
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Organization: AT&T
Distribution: na
Date: Fri, 20 Nov 1992 19:15:35 GMT
Summary: sauerkraut

In article <By0zFq.Lzw@encore.com>, jpenovic@encore.com (Jan Penovich) writes:
> In article <1992Nov19.210407.1@stsci.edu>, morrissey@stsci.edu writes:
> > In article <psima01.722163612@convex>,
> psima01@convex.zdv.uni-tuebingen.de (M. Maisack) writes:
> > > with all the stuffing recipes, one question remains:
> > > what does one usually/traditionally have along with
> > > the bird?
> > > 
> > > Curious
> > > Michael
> > 
> > 
> > Well, we have the turkey, stuffing, mashed potaoes, baked candied sweet 
> > potatoes (with marshmallows on top), cranberry sauce, assorted veggies,
> > and....saurkraut.  I grew up with this and everyone one I knew had it
> > with turkey dinners.  In the last decade or so, however, I have found
> > that it must be a very regional thing.
> > 
> 
>   What region are you from?  I've never heard of saurkraut
>   with turkey dinner, though the other things seem to be
>   pretty standard.
> 
>   jan
> 
> ********************************************************************
> TTFN,    ___           *   jpenovic@encore.com
>       / /   /  /\   /  *   
>      / /___/  /  \ /   *   
> /___/ /   /  /    /    *   
>                        *   Encore Computer Corp., Ft. Lauderdale, FL
> *********************************************************************
> 

Well, I'm from New England, and my mom always served sauerkraut
(homemade, of course) at Thanksgiving dinner ...but then again,
maybe sitting down to eat with the rest of my German relatives
had something to do with it....
Arlene
Newsgroups: rec.food.cooking
From: jrtrint@srv.PacBell.COM (John Trinterud)
Subject: Re: what do you do?
Organization: Pacific * Bell
Date: Fri, 20 Nov 1992 22:49:49 GMT

>>In article <1ejognINN6ql@male.EBay.Sun.COM>
girl@slavery.EBay.Sun.COM (Mary Smith) writes:
>In article <1992Nov19.215618.10092@iscnvx.lmsc.lockheed.com>
swwang@iscnvx.lmsc.lockheed.com (Sophia W Wang) writes:
>>1) Do you keep a collection of your recipes on the computer?
>>3) Do you try all of the recipes that you get off the net?
>
>I don't keep all the recipes on my system only because
>I don't want to waste to much space.

I've probably mentioned this before, I keep net.recipes and personal
recipes in plain text zoo archives. I retrieve r.f.c and r.f.r
recipes and store them on my UNIX system here, transfer to floppies
and install them at home on our DOS box. I organize each zoo archive
by category, like 'breads.zoo', 'indian.zoo' and so forth. I also
have an automatically generated ascii index where I can quickly find
a desired recipe for a email request.

I have about 2000 recipes available at all times, and have a simple
batch file at home that prints recipes.  For example: 'recipe
persian ghormeh.sabzi' prints the appropriate recipe from the
persian.zoo archive. Zoo works well for this purpose because it's
compatible between DOS/UNIX and offers good compression of the file
sizes - at least 50 to 60%, sometimes more.

Not all that complex, and I usually end up using the back of the
fanfold paper for scratch paper by the telephone. I don't generally
file the printed recipes, it seems redundant :-)

John T -
-- 
jrtrint@srv.PacBell.COM		"...Face down in the value-added stream..."
From: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 
Newsgroups: rec.food.cooking
Subject: Re: In search of Pineapple Info/Recipes
Date: 20 Nov 92 23:22:00 GMT
Distribution: world
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 

To:maryb@cix.compulink.co.uk (Mary Branscombe)
From: catharine.vinson@cccbbs.UUCP (Catharine Vinson

MB>>did you know you can also use the pineapple juice (the rinds ar good)
  >>for exfoliating your face. Bromelin, the enzyme in pineapple that
  >>makes you lips sting actually digests dead skin on your face. Wipe
  >>over and wash off after a couple of minutes. Leaves you feeling very
  >>fresh....

Hmmm, makes sense.  Now, if I can just figure a way to tie some
pineapple rinds around my elbows....lots of dead skin there!

Thanks for the help....the creme de cacao sounds especially good.

Catharine


 * OLX 2.2 * cccbbs!catharine.vinson@uceng.uc.edu (Catharine Vinson)
                                         
Newsgroups: rec.food.cooking
From: reb@amc.com (Bob Brunjes)
Subject: Re: Pumpkin fraud being perpetrated on all of us!!
Organization: Applied Microsystems, Redmond, WA
Date: Thu, 19 Nov 1992 00:23:33 GMT

In article <1992Nov13.061535.160@kenyon.edu> oursler@kenyon.edu writes:
>> I guess it's hard to put a name tag on one specific squash-like
>> vegetable (pumpkins are squash aren't they?).  I bet they would
>> interbreed a lot too.  Chiles have this problem.  Lots of different
>> varieties, only a few species, and a whole lot of interbreeding
>> possible.
>
>	Apparently interbreeding is easy.  A gentleman where I work
>	had several things growing around his compost heap this
>	past summer.  When harvest time came, he found several
>	Pumpkin/Zucchini beasties.  Odd-looking.  He called
>	them Pumpinis although I thought Zumpkins had a nice ring
>	to it.
>
Yes! One year we got waterbumbers (watermelon/cucumber cross), and
while they weren't great as is, they made _wonderful_ watermelon-
rind pickles.


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

Newsgroups: rec.food.cooking