HDTenEightyP/NetNews huggingface dataset:
From: Elizabeth Roderick <eroderic@leo.vsla.edu>
Subject: BREAKFAST MAIN CASSEROLE Holiday Breakfast Casserole
Keywords: BREAKFAST MAIN CASSEROLE
Organization: NASA Dryden, Edwards, Cal.
Date: Tue, 8 Sep 1992 22:05:50 GMT

Holiday Breakfast Casserole

1 lb. bulk sausage, browned, drained and crumbled
4 eggs
2.5 cups milk
1.5 cups shredded cheddar cheese
8 slices white bread
1 can cream of mushroom soup
.5 cup milk
1 T. mustard

Grease large, flat baking dish.  Completely cover bottom of dish with
bread slices, allowing them to rise along sides slightly for crust.
Spread cooked sausage to cover.  Spread cheese to cover.

Mix eggs and 2.5 cups milk and mustard - pour over casserole.
Refrigerate overnight (it doesn't really work if you don't)

Next morning, preheat oven to 375.  Mix soup and milk and cover
casserole.  Bake for l hour 15 minutes or until completely set.  It's
kind of like a souffle/custard.

Serves about 5 with seconds.  Serve with sliced homegrown tomatos and
Mimosas for brunch.
From: hdoig@acorn.co.uk (Hazel Doig)
Newsgroups: rec.food.recipes
Subject: CHOCOLATE MORE chocolate truffles
Keywords: CHOCOLATE
Date: 15 Sep 92 16:12:11 GMT
Organization: Acorn Computers Ltd, Cambridge, England



Creamy Chocolate Truffles
=========================

Ingredients (makes about 30)
-----------

7 fl oz double cream

1lb good quality plain chocolate - I use Cadburys Bournville.
I don't know what would be the equivalent outside the UK.

1/4 pt brandy, rum, whisky or dry sherry

To Coat
-------

3 - 4 oz ground almonds, cocoa powder, chocolate vermicelli or
sieved icing sugar.

Method
------

Pour the cream into a heavy based saucepan and slowly bring to 
the boil.  Stir in the chocolate. Remove from the heat.
Continue stirring until the chocolate melts.  Leave the mixture
to cool before slowly beating in the alcohol.
Cover loosely and chill unitl the mixture is firm enough to
handle.

Divide the mixture and roll into 30 evenly sized balls (try to
work on a cold surface as this is rather messy).  Roll the 
chocolate balls in one of the coatings and put in paper sweet
cases.  The truffles can be stored in an airtight container in
a cool place for up to 10 days.

Hazel
Newsgroups: rec.food.cooking
From: jpenovic@@encore.com (Jan Penovich)
Subject: Tuna Casserole (was Re: British Cooking )
Reply-To: jpenovic@encore.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Thu, 10 Sep 1992 17:51:41 GMT

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

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

  I know no one is going to believe this, but the one and only
  time I had tuna noodle casserole was over 20 years ago.
  I loved it.  Just never got around to eating/making since.
  I remember it had tuna and noodles and peas.  Can't remember
  what else.

  Does anyone have a great recipe for it?

  thanks,
  jan

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Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: Yet Another Pumpkin Request
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Tue, 15 Sep 1992 00:57:25 GMT

Hi there!  Here's a great recipe we used to use in a restaurant
I worked in.  Couldn't keep up with the demand!!

====================================================================
 ** Pumpkin Chip Muffins **
====================================================================

4 eggs (large)
2 Cups white sugar
1 1/2 Cups oil
1 - 14 oz. can pumpkin
  
3 1/2 Cups flour (all purpose)
1 Tbsp. cinnamon
        cloves (to taste - be careful!)
        ginger (to taste - the dried stuff)
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt

2 Cups chocolate chips (semi-sweet)

This makes 1 dozen + 3 HUGE muffins.  Mix as you would any other
muffin.  Same goes for baking time & temp.  
We used to use a large upright mixer and quadruple the recipe.  It
doesn't seem to mind the "abuse".  

Enjoy.

Newsgroups: rec.food.cooking
From: mhare@unlinfo.unl.edu (michael hare)
Subject: Smoking edibles
Organization: University of Nebraska - Lincoln
Date: Sat, 5 Sep 1992 01:37:46 GMT

I've recently bought a charcoal smoker for meats, etc.
Being new to this - of course I ventured onward.  The
initial trials have been fantastic.  There are only a
couple of problems.  I been limited to beef, pork,
chicken, fish, poultry, etc.  Has anybody got any good
hints on expanding into other realms?  I've also been
limited to mesquite, and oak woods.  I would like to try
others (i.e. apple, orange, etc.) but don't know of a mail
order source.  Can anyone help?  

If you've got favorite techniques or recipes they would
be greatly appreciated.  I'll be glad to summerize and post
the results if you'll e-mail me at the address below.

Thanks for your consideration.
Mike
mhare@unlinfo.unl.edu
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.cooking
Subject: Re: how to keep hashed browns apart
Date: 9 Sep 1992 00:25:32 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: avi@rix.Corp.Sun.COM
NNTP-Posting-Host: rix.corp.sun.com

In article 715856112@convex, 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
>

Start with a heavy, well-seasoned, cast-iron skillet.  Get the pan good and hot
and then add a little oil to coat.  Add the potatoes so that they're evenly 
spread out in the pan.  DO NOT STIR <-- this is what turns them into a lump!
When the potatoes are crispy on the bottom, flip 'em over.  When they're crispy
on both sides, you can stir them around a little bit until they get all the way
done.

-Ann

From: Diane.Mayronne@f999.n109.z1.fidonet.org (Diane Mayronne)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Aluminum & Alzheimer's
Date: Tue, 15 Sep 1992 00:26:02 -0500

To: cj1l+@andrew.cmu.edu (Corwin John Joy)

 > Here's a question I have for this group.  I have a
 > friend who is
 > completely paranoid of (and refuses to cook in) any
 > pan that has
 > aluminum in it.  He claims that high levels of
 > aluminum have been linked
 > to Alzheimer's disease.  Since I have several aluminum
 > pans this mildly
 > disturbs me.  Has anyone else heard anything about
 > this phenomenon, or
 > is my friend just confused?

Corwin, while there have been no studies to prove this and even some wel-known
authorities have refuted the idea.  My boyfriend ( a physicist) still claims
that ingested aluminum causes Alzheimer's. (He also avoids baking powder, since
it has an aluminum derivitive in it....sigh... oh, yes, and pickles - since
they're preserved in it...)

Some authorities have stated that aluminum is just the deposited by-product of
the disease.  And, while the planet has it in the soil in abundance, humans only
began to ingest it in the late 19th/early 20th century.   I guess 'better
safethan sorry" is the operative here....

:-Diane

Newsgroups: rec.food.cooking
From: scotti@mtl.mit.edu (Gretchen Fuller)
Subject: Re: Malts and malt makers...HELP!
Organization: MIT Microsystems Technology Laboratories
Date: Thu, 10 Sep 1992 13:18:52 GMT

With regard to sugar-free recipes:  There is a fantastic cookbook
on the market, "All New Cookbook for Diabetics and Their Families",
published by Oxmoor House for the University of Alabama at Birmingham,
ISBN: 0-8487-0750-8.  I got it at the Paperback Booksmith in Billerica,
MA but my guess is it isn't hard to acquire at all.  

So far, I've found one very minor misprint and absolutely no duds in 
the recipes.  It also has a pretty comprehensive section on what terms
mean, nutrition, measuring, ect.

It also gives the exchanges for each recipe.

Here is just one example of a dessert:

Sugarless Apple Dessert
Yield:  5 servings

Each serving Amount:  1/2 c
Exchanges 1 1/2 starch
Chol: 0 mg
Calories:  121
Carbo:  25 gm
Protein:  4 gm
Fat:  2 gm
Fiber: 1 gm
Sodium:  35 mg

Ingredients:
3 envelopes unflavored gelatin
1 (12-oz) can unsweetened frozen apple juice concentrate, thawed
1 tsp ground cinnamon
1/2 tsp ground nutmeg
5 c peeled, sliced apples
1 tablespoon reduced-calorie margarine

Steps in preparation:

1.  Combine gelatin, thawed apple juice concentrate, cinnamon, and
nutmeg in a large skillet, stirring well; let stand 1 minute.  Cook 
over low heat 1 minute or until gelatin dissovles.  Add apples.
Cover and continue to cook over low heat 15 to 20 minutes or until
tender.

2.  Stir apples gently, and baste with pan juice several times during
cooking process.

3.  Add margarine; stir gently until margarine melts.  Remove from
heat.

4.  Cover and refrigerate until thoroughly chilled.  Spoon mixture
into dessert dishes to serve.

Enjoy.  And thanks to the person on this newsgroup (I think it was 
Jan) who first mentioned the book several months ago.  I had just been
diagnosed with Type II diabetes (non-insulin dependent) and was really
scared and unsure what to cook or how or how much.

Scotti
From: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Newsgroups: rec.food.cooking
Subject: Re: Portable gas burner for wok?
Date: 9 Sep 92 12:25:28 GMT
Reply-To: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Organization: NavSurfWarCen, CarderockDiv (ex-"Taylor Model Basin")

In rec.food.cooking, bollard@hpspkla.spk.hp.com (Lee M. Bollard) writes:
>I've seen portable gas burners that can be used indoors with a wok.  This
>little units have a gas canister inside the base.
>Anyone know if these work well with a wok?
    I've seen them.  Some of the Viet & Thai groceries around here have
them.  I think they are used mainly for fondues and other things that
are cooked slowly at the table.  They are pretty small and may not put
out enough heat for a wok.  They also use those little butane bottles
that wouldn't last too long.
    I've always wanted to get one of those monster propane burners for
wokking outside.  They're the ones they sell for fish fries, lobster
boils,  and general multi thousand BTU outdoor cooking.  I suppose I'd
calm down if I just had a gas range inside.
--____________________________________________________
]      Stu Mennitt      smennitt@oasys.dt.navy.mil    [
]  NavSurfWarCen, CarderockDiv     Bethesda, Maryland [
]         was: David Taylor Research Center           [
]     was: David Taylor Naval Ship R&D Center         [
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: kowtko@cogsci.ed.ac.uk (Jacqueline Kowtko)
Newsgroups: rec.food.cooking
Subject: Re: spoon in champagne bottle - IT WORKS
Keywords: champagne method
Date: 14 Sep 92 10:12:56 GMT
Organization: HCRC, Edinburgh, UK

jwhwang@eos.ncsu.edu (JOAN WU HWANG) writes:
>>In article <1992Sep2.144611.17002@phx.mcd.mot.com> hlm@phx.mcd.mot.com (Heather
>>Magill) writes:
>>does Asti count as wine or champagne?
> [...]
>i'm not really sure about what the u.s. government thinks about this
>whole thing (i guess the political definition of champagne is bound to be 
>different from what wine afficionados believe), but i can tell you that no 
>italian in their right mind would say that spumante (in this case, asti 
>spumante) counts as champagne.
>
>i'm not sure how an italian would drink champagne (the name for which, like 
>bordeaux, comes from the region in france where champagne originated). but

The name champagne does indeed originate from name of the region in
France.  In order for something alcoholic to be marketed as
"champagne" (at least in the UK), it must be subject to the same
production process as the original champagne:  that is, the gas must
be produced in the barrel/vat during the fermentation process, not
added afterwards, as in sparkling wines, and possibly spumantes.  
A good example of an American-made champagne is Domaine Chandon,
produced in California under strict regulation by its French parent
company.

Does the spoon-in-the-bottle trick work for more than 1 day??
-- 
 *      Jacqueline Kowtko       | Human Communication Research Centre    *
 *                              | University of Edinburgh                *
 *   J.Kowtko@edinburgh.ac.uk   | 2 Buccleuch Place                      *
 *                              | Edinburgh EH8 9LW, SCOTLAND            *
Newsgroups: rec.food.cooking
From: banderso@magnus.acs.ohio-state.edu (Betty Lise Anderson)
Subject: Re: Columbus
Organization: The Ohio State University
Distribution: oh
Date: Mon, 7 Sep 1992 12:29:05 GMT

Joe Judge asked about specialty food stores in Columbus. Well, I'm not sure
what you mean by "specialty" but Carfagno's (one on RT 161 in Columbus and
one on Upper Arlington near King'sdale shopping center) has a pretty good
selection of interesting imported and ethnic foods.
Newsgroups: rec.food.cooking
From: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Subject: Re: Ideas for a dessert to go with lasagna
Originator: jwhwang@c50025-114ps.ie.ncsu.edu
Reply-To: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Organization: North Carolina State University, Project Eos
Date: Thu, 10 Sep 1992 14:10:01 GMT


lvirden@cas.org (Larry W. Virden) writes:

>Okay.  I am planning to attend a dinner party - informal, 4 couples (sans
>kids - YEA!).  The menu includes lasagna, garlic bread, salad.  I need
>to come up with a dessert.
>
>I assume that with std fare like that, I want something light.

If you want something light, I'd suggest something that is
almost all, if not entirely fruit- especially with nectarines
and peaches being so sweet right now.

You could have just a simple fresh fruit salad;
or add some vanilla yogurt, honey to taste, and some fresh mint;
or serve fruit in a simple syrup (water, sugar, lemon or
orange juice) with angelfood cake.
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Oatcakes
Date: 11 Sep 92 13:12:12 GMT
Organization: Department of Computer Science, University of Edinburgh, Scotland
In-reply-to: ekman@netcom.com's message of 10 Sep 92 21:05:07 GMT

In article <g2tn_vq.ekman@netcom.com> ekman@netcom.com (Crossly the Glad-Eyed Bear) writes:

   In article <LOL.92Sep9195933@lol-ss2.cisco.com> lol@cisco.com writes:
   >
   >I'm trying to find a recipe for oatcakes. These are about an inch
   >thick, and two inches round, visibly containing oats and usually bits
   >of dried fruit. I know there's oats, wheat flour, sugar and some kind
   >of shortening in them, since I've read an ingredients label, but I'm
   >unsure about proportions. 

   From the ever reliable Mrs Beeton:

   Oatcakes (makes approximately 16)

This recipe of Mrs Beeton's is for Scottish oatcakes rather than American
oatcakes, I fear.  Here an "oatcake" is a very thin crisp dry savoury thing
which you commonly eat with cheese; nothing like a cake at all, not 1" thick,
not sweet, and certainly not the sort of thing you get fruit in.  I'd try and
give you a recipe, but I'm afraid that I just have recipes for the Scottish
kind too.

--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)
From: kathyv@sirius.cci.tek.com (Kathy Vineyard)
Newsgroups: rec.food.cooking
Subject: Need Salsa recipe for canning
Keywords: salsa, canning
Date: 9 Sep 92 17:25:03 GMT
Reply-To: kathyv@sirius.cci.tek.com
Organization: Tektronix, Inc.,  Beaverton, OR

I'd like to make a bunch of salsa and can it for use over the winter,
but can't find a good recipe which seems conducive to canning.  I tried
the recipe that's in one of my canning books, but it came out tasting
like the full cup of vinegar it told me to put in it.  I can make
scrumptious fresh salsa but since I'm not overly experienced at
canning, I'm not feeling quite venturous enough to try my own recipes
for canning yet, I need a few guidelines to go by!

Also would like to know how long and at what pressure to can salsa in
my pressure canner.

Thanks!

Kathy

kathyv@sirius.cci.tek.com
From: martin@adpgate.UUCP (Martin Golding)
Newsgroups: rec.food.cooking
Subject: Re: Garlic Bread, pseudo-Italian food, and the English
Date: 7 Sep 92 21:41:12 GMT
Article-I.D.: adpplz.1554
Organization: ADP Dealer Services R&D, Portland, OR

MEDELMA@cms.cc.wayne.edu (Michael Edelman) writes:

> This is really big with all the new trendy Italian restaurants that
> call themselves a "Trattoria" or such and don't serve lasagne. ;-)
> The serve tasteless bread along with a dish of absolutely characterless
> olive oil. Yuck indeed. 

The truly sad part is, like most of our denatured dishes, it's astoundingly
good when real. A good bread, sliced by hand and toasted, floated on
top of freshly pressed olive oil, then rubbed with peeled garlic. Nothing
but good, basic, foodstuffs. A careful implementation of the Basic Rule
of all recipes: "Take good food. Don't screw it up. Serve it." (Just for
fun, it seems to me that the Spanish and Italians are fighting over who
actually invented it.)

But try to find a really good olive oil in the US. It's either overpriced
and boutique pressed, or it's from Europe, and it's been in a can on a hot
boat for half a year. An Italian restaurant should know better than to
serve old olive oil that way, but what passes for their Italian chefs may
actually have no idea what olive oil should taste like. I was well over
thirty before I found out that musty _wasn't_ the flavor of olive oil.


> What will be the next dreadful food trend to hit the US? 

Pseudo-Cajun isn't dead yet. But if I were going to vote, something from
Australia (to accompany the great Aussie wines with funny names).
Vegemite, probably. After all, it's health food ;-)


> the "fish 'n'
> chips" served in American fast food restaurants isn't anything like
> real English fish and chips. It's better. And if that doesn't frighten
> you, nothing will...

You have to look hard in England to find good fish and chips, but like
hamburgers in the US, it can be done.

And you shouldn't, because England is the home of Stilton cheese, which will
appear fresh and lively (it, or one of its lovely brethren) in cheap pub food.
Get a ploughman's lunch anywhere that serves real ale. And Fedex it to me.


Martin Golding   | I don't have to be right,
DoD #236         |  I have a _recipe_ for crow.
[motcsd!]mcspdx!adpgate!martin
Newsgroups: rec.food.cooking
From: aliki@nova1.stanford.edu (Alexandra Schmidt)
Subject: Re: Best Pots and Pans to buy??
Organization: Stanford University
Date: Tue, 15 Sep 1992 21:00:54 GMT



If you are willing (and able) to consider the pots and pans an investment
(in every sense!) I recommend Le Creuset enameled cast iron.  My mother has
cooked in hers for more than 25 years and they are still beautiful and 
serviceable.  They're quite heavy and respond well to temperature changes,
and yes, I put mine in the dishwasher.  Most of the other brands of pots/
pans I've had (briefly, back in student days) have not been 'top of the
line', e.g. Calphalon or Chantal or something like that, so I can't draw
much comparison there.

The Dutch ovens and saucepans have sort of a smooth finish on the inside, 
and the frying pans have a black nonstick liner that seems to hold up very
well (I cite my mother's pans again, mine have only been in use for a few 
years).

			. . .Alexandra
Newsgroups: rec.food.cooking
From: cj@eno.wpd.sgi.com (C.J. Silverio)
Subject: Re: Fajita Marinade
Reply-To: cj@sgi.com
Organization: SGI TechPubs
Date: Fri, 11 Sep 1992 22:43:27 GMT


sue@askinc.ASK.COM writes:
|I'm having a BBQ next month featuring fix-it-yourself fajitas!
|Anyone out there care to share their favorite marinades?

I do it this way:
   meat (flank or skirt steak, chicken strips, or shrimp)
   onion chunks
   red & green pepper strips
   lemon juice
   olive oil
   red wine vinegar
   oregano
   finely chopped serranos, or other hot pepper
      (you could use chili powder instead, I guess)
   cilantro

For people to make their own fajitas:
   warmed tortillas
   shredded cheese
   jalapenos
   fresh guacamole
   fresh salsa

---
c j silverio
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Turkish Delight
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Wed, 9 Sep 92 21:53:47 GMT

Does anyone know of a source for Turkish Delight?
From: snoopy@spacemanspiff.den.mmc.com (Cindy Newell)
Newsgroups: rec.food.cooking
Subject: Re: Does anyone remember the old "roasters"?
Date: 15 Sep 92 21:07:21 GMT
Organization: Denver, Colorado

In article <1992Sep15.185850.20031@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
>I can't find any company that still makes those "roasters" that would cook
>a turkey or other large piece of meat.  It was like a self-contained oven,
>with a thermostat, and it could be used to cook huge quantities of beans,
>or just to keep a lot of food warm for serving.
>
>We have an old G.E. - its dial is broken - but G.E. stopped making them
>so long ago it no longer has any of the parts.
>
>Jan


My Aunt Kathy has one of these old roasters and she just loves
hers.  She uses it to cook turkeys, hams, and other large cuts
of meat.  She also uses it to warm up leftovers slowlu while
she is outside doing chores.

I don't know what brand it is, all I know is that she loves it.

-- 
 Cindy Camp - Usual disclaimers apply   |  Just waiting for a good quote
 Martin Marietta  (303)977-9804 	|  or lyric right now.
 snoopy@spacemanspiff.den.mmc.com  or	|  
 cnewell@azum.den.mmc.com		|  
Newsgroups: rec.food.cooking
From: parr@acs.ucalgary.ca (Charles Parr)
Subject: Re: REQUEST: Squaw Bread
Date: Mon, 14 Sep 92 15:20:53 GMT
Organization: The University of Calgary, Alberta

In article <BuFoxt.2w0@news.cso.uiuc.edu> mhill@ux1.cso.uiuc.edu (mhill) writes:
>In article <lb1r70INNaja@jethro.Corp.Sun.COM>, avi@rix.Corp.Sun.COM (Ann Adamcik) writes:

>> Anybody have a good recipe for squaw bread?
>> 
>> -Ann
>> 
>Is it just me, or does this sound very un-p.c.?

Happily, it does. But then I post as a man recently flamed
for posting a recipe for Hushpuppies, on the grounds that
the name of the dish was racist.

I am a little tired of those on the net who feel it is their duty
to guard the morals of others...

Incidentally, I am not implying that mhill is playing PC-Cop.

To answer the question, try looking for a recipe for

"Bannock Bread" in a *canadian* cook book. I checked, but don't
have one, however I have seen them. For the curious, Bannock is 
a baking powder bread, which is either grilled or roasted over 
an open fire to cook it. I have eaten it as part of "Indian"
cuisine (though it is actually a "white man" dish, picked up by
the indians from trapppers) and it is *very* tasty when served
fresh from the fire.

Charles
-- 
Within the span of the last few weeks I have heard elements of
separate threads which, in that they have been conjoined in time,
struck together to form a new chord within my hollow and echoing
gourd. --Unknown net.person