HDTenEightyP/NetNews huggingface dataset:
From: jereese@silver.ucs.indiana.edu (jean reese)
Subject: Re: what do you do?
Organization: Indiana University
Date: Fri, 20 Nov 1992 02:35:21 GMT

I do it a little differently, but then I'm new, too.  What I do is save a
recipe to a file (on telnet it's s filename) and then download it through
ftp (file transfer protocol) and print it out using teachtext. My sister
taught me how, and I can tell you more in detail on email if you would like.
I have a mac at work, too. My sister saves her recipes on the computer system,
and that way she could put them back into rec.food.cooking if she wanted too,
but I just print them out and take them home. Maybe when I know more I'll
know about saving them on the computer, but it seems like a big waste
of space and I think I get charged for the space I take up.

Anyway, my $.02.

Jean


In article <BxzpCD.HnA@well.sf.ca.us> casey@well.sf.ca.us (Kathleen Creighton) writes:
>
>Funny this should come up today--I was just thinking about it.  I access
>Usenet and this group from my computer at home (through the WELL).  When
>I see a recipe I want to keep, I save it to my WELL directory and then
>later download it to my hard drive (I separate them roughly between
>"dinner" and "dessert"--more categories is too hard to remember).
>
>I use WordPerfect under Office (on a PC).  This means that when I search
>files in List Files, I can cut and paste from files without having to
>retrieve them as documents.  I have 3 720K disks with recipes on them.
>The *ideal* would be to clean them up and file them under Notebook (in
>Office) but I have search capabilities in WordPerfect and cut and paste
>capabilities by running it under Office, so it might take me a few minutes
>to find something, but it's not hopeless.
>
>If I'm going to make a recipe, I print it out and take it into the kitchen.
>The ideal would be to have a readable computer screen in the kitchen, but
>that's just a fantasy.


-- 
	"It is my view that the  vegetarian manner  of living by its 
	purely physical effect on the  human temperament  would most 
	beneficially influence the lot of mankind." - Albert Einstein
	++++++++++++++++jereese@silver.ucs.indiana.edu+++++++++++++++
From: hwt@bcarh11a.BNR.CA (Henry Troup)
Newsgroups: rec.food.cooking
Subject: Re: Pumpkin fraud being perpetrated on all of us!!
Date: 20 Nov 92 18:31:06 GMT
Reply-To: Henry.Troup@BNR.CA
Distribution: world
Organization: Bell-Northern Research Ltd., Ottawa, Canada

In article <1992Nov12.125715.1224@aplcen.apl.jhu.edu>,
jern@visual1.jhuapl.edu (Bob Jernigan) writes:
|>anyone could tell the difference.  AND, you've heard of those record-
|>breaking 600 lb pumpkins?  Hubbard Squash!

No, they're pale deformed monsters but not green.  I've seen them.
                        
Henry Troup - H.Troup@BNR.CA (Canada) - BNR owns but does not share my opinions
	       "Millions for defence, not one cent for tribute!"
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Newsgroups: rec.food.cooking
Subject: Re: Popping Popcorn in Oil...
Keywords: popcorn wok salt
Date: 16 Nov 92 14:51:02 GMT
Organization: Center for High Performance Computing, Univ. of Texas System

In article <1992Nov13.220103@sees.bangor.ac.uk>, ste@sees.bangor.ac.uk (Mr S James (SB)) writes:
|> My resident popcornoholic just bungs the corn into the cold oil and nukes
|> it on the gas ring. With the lid on of course. I suggested adding some
|> salt to the oil and this seems to work--ready salted fresh from the pan!
|> (Apparently you Americans call this autocondometation! :-)
               ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

I'm sure I *would* call it that if I only knew what it meant.

Jan (as American as fajitas) Byrd
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: question about MSG
Date: 23 Nov 92 01:38:26 GMT
Organization: NYU Stern School of Business

In article <By4Epx.BKo@jfwhome.FUNHOUSE.COM> jfw@jfwhome.FUNHOUSE.COM (John F. Woods) writes:
>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?

>     ........ It is also known on ingredient labels as "hydrolyzed vegetable
>protein", since that is the chief method of production.

Hold on there, John. You have been misinformed. Not blaming you for it, of
course, but your source is imprecise.

People who watch out for MSG, and for animal products, make casual
statements about MSG hiding on labels under various guises. And then
people overinterpret the claim, and forget the context. I'm surprised at
how often I've heard that.

Hydrolyzed vegetable protein usually contains some MSG, and perhaps it
always does. But the two are not the same thing.

If you hydrolyze any protein you will wind up with some free glutamate in
the product. Indeed, you will wind up with varying amounts of quite a range
of free amino acids in the product. It is possible to get rid of the free
amino acids, at least substantially, but people usually don't try very hard.

It is accurate to say that if you worry about MSG you should keep an eye
out for labels that say the product contains hydrolyzed vegetable protein.

But to say that the two are the same is pretty much like saying that salt
is also known as canned soup.

- Shankar
Newsgroups: rec.food.cooking
From: mara@kauri.vuw.ac.nz (Mara)
Subject: Re: marshmallows
Organization: /u/student/mara/.organization
Date: Tue, 17 Nov 1992 00:29:24 GMT

 marym@mpd.tandem.com (Mary Matejka) writes:

   Does anyone have any disgustingly rich desert recipes utilizing
   marshmallows? 

[Raises hand] I don't know about disgusting, or rich, but one of my
favourite desserts with marshmallows is to take a mixture of about
half-and-half plain and fruit flavoured yogurts (fruit salad and
apricot are both good), and fold into it as many marshmallows and bite
size pices of fruit (things like sliced banana, apples, oranges and so
forth in season or else simply whatever you like the look of in your
store of cans) as will make enough mixture for the number of people
you are trying to feed. It should be a clearly lumpy mixture, with
just enough yogurt to smoothly coat everything and hold it together.
Some people sweeten it but I think the contrast of the slight acidity
of the yogurt with the sweetness of the marshmallows is nice.

MY family will feed this to guests quite happily, and one of its great
bonuses, quite apart from tasting yummy, is that it takes maybe 20
seconds to throw together if you have all the ingredients to hand,
which makes it a good dessert for if you would rather talk to your
guests, or if you suddenly realise you completely forgot to think
about dessert at all.

Amy
(who could forget dessert? pfft!)


Newsgroups: rec.food.cooking
From: nadel@attatash.aero.org (Miriam Nadel)
Subject: Re: Couscous (Notes and a recipe)
Organization: /usr/lib/news/organization
Date: Tue, 17 Nov 1992 16:27:51 GMT

In article <97810@netnews.upenn.edu> hanene@saul.cis.upenn.edu (Hanene Ben Abdallah) writes:
>>darragh@maths.tcd.ie (Darragh J. Delany) writes:
>>As I understand it couscous originated with the roman who wanted to
>>preserve their grain crop and hit upon the idea of pre-cooking the grain
>>so that it could be stored and distributed around the empire.
>
>
>Not according to  the history I've been taught in school back home
>(Tunisia). Couscous is THE main dish of barbars: natives of north
>Africa. This dish continues to be one of the common most popular
>dishes across the now politically  divided people of north Africa.
>Some regions eat couscous on a daily basis, especially the rural areas
>(because it doesn't cost much.)
>

As I understand it, Berber couscous was originally made with barley.
Barley grains were steamed over a stew that probably contained game,
onions and squash.  The introduction of wheat came somewhat later and is
associated with a more urbanized population.  The influence of the Roman
empire is possible, though more of the changes in North African cuisine
are associated with the spread of Islam.  Arabic traders brought refinements
to pasta making, for example, which probably influenced how couscous is
made.

So you're both right in ways.  And remember that, as far as the stew the
couscous is eaten with, there are considerable regional variations.  
Algerians eat the hottest stuff, Tunisians use tomato paste, Moroccans have
a tradition of using seven vegetables.  Some coastal regions use fish,
while lamb is most common inland and chicken is not unheard of.  One of the
best meals I've ever eaten was a "mixed grill" couscous at a hole-in-the-wall
kosher Tunisian restaurant in Paris.  It included lamb chunks, spicy sausage
(I can fortunately buy this stuff at one of my neighborhood butcher stores
but I can't think of the name of it offhand), some sort of meatballs and a
couple of other things with lots of vegetables in a tomatoey sauce.

Miriam Nadel
From: vstark@bucksnort.East.Sun.COM (Valerie Stark - Sun USOPS Production Temp)
Newsgroups: rec.food.cooking
Subject: Re: Good Old Eggs?
Date: 23 Nov 1992 20:58:07 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: vstark@bucksnort.East.Sun.COM
NNTP-Posting-Host: bucksnort.east.sun.com

According to a friend whose parents ran an egg business, when an egg floats (not just a centimeter off the bottom, I'm talking FLOATS) it is bad.  After two months or so, eggs can become stale, ie nutritional value is poor, etc.  (Yes, I'm assuming you keep them in a working refrigerator.

                            Val

I just build these things, I don't understand them.
From: wvenable@algona.stats.adelaide.edu.au (Bill Venables)
Newsgroups: rec.food.cooking
Subject: Re: Salt and Pepper
Date: 16 Nov 92 12:40:53
Organization: Department of Statistics, University of Adelaide
	<1992Nov11.182756.10298@i88.isc.com>
NNTP-Posting-Host: algona.stats.adelaide.edu.au
In-reply-to: claudiak@i88.isc.com's message of 11 Nov 92 18:27:56 GMT

>>>>> "Claudia" == Claudia Kale (STG) <claudiak@i88.isc.com> writes:

Claudia> My mom always had our salt in the shaker with one hole and the
Claudia> pepper in the shaker with several holes; this was standard
Claudia> practice in the homes of my friends as well. So maybe it's a
Claudia> geographic phenomenon?

This agrees with the Australian standard, too.  :-) In fact most shaker
sets I have seen here have one with one big hole and the other with many
smaller holes.  The smaller holes would not allow salt out, in fact,
especially in muggy or sultry weather.

--
___________________________________________________________________________
Bill Venables, Dept. of Statistics, | Email: venables@stats.adelaide.edu.au
Univ. of Adelaide, South Australia. | Tel: +61 8 228 5412  Fax: ...232 5670
Organization: Masters student, Industrial Administration, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Sun, 15 Nov 1992 12:25:06 -0500 
From: Yaqoob Khan <yk0j+@andrew.cmu.edu>
Subject: Wanted Sesame Chicken Recipes

Could someone repost the Sesame Chicken recipes.  I have seem to have
lost them.

Thanks.

YK
From: JULIE.KADASHEVICH@OFFICE.WANG.COM ("Julie Kadashevich")
Newsgroups: rec.food.cooking
Subject: REQUEST: Where can I find Zefir?
Keywords: locating foods
Date: 18 Nov 92 16:19:03 GMT
Article-I.D.: tuna.199211181618.AA19545
Organization: Mail to News Gateway at Wang Labs

Help!  I am trying to find Russian candy called Zefir.
It comes in different falvors: vanilla, strawberry, and covered in
chocolate.  Does anyone have any ideas where I can buy it?
Thanks a lot!   Julie
Newsgroups: rec.food.cooking
From: turgd00@DMI.USherb.CA (DAVID TURGEON)
Subject: Re: Don't Do This!
Organization: Universite de Sherbrooke -- Dept. d'Informatique
Date: Wed, 18 Nov 1992 15:15:39 GMT

In article <Ef2Lfju00jUeEGq9c5@andrew.cmu.edu> "Mitzi E. Morris" <mm7c+@andrew.cmu.edu> writes:
>Although the original poster didn't say, I'm assuming the problem
>was getting the coffee grinder clean after grinding the turmeric.
>A while back someone suggested grinding up dry rice between batches
>of spices-  evidently this cleans the grinder, and as a side effect,
>produces rice flour.
>
>Of course, it's easier to give the coffee grinder over to spices, and
>then go out and treat yourself to a burr grinder (a.k.a coffee mill)
>for your coffee beans.  (Apologies to starving graduate students and
>others trying to feed a family of 4 on $20 a week)
>
>Mitzi


Actually I posted a News about how I use my coffee grinder for PEPPER.
I rince it out the best I can after and I put a couple (approx. 7-8)
to clean out the insides. I am a profound coffee lover and I've never
noticed any problem with taste after making fresh pepper.


See Y'a
Newsgroups: rec.food.cooking
From: shan@niwot.scd.ucar.edu (Val Shanahan)
Subject: Promised custard recipe
Organization: Scientific Computing Divison/NCAR Boulder, CO
Distribution: usa
Date: Mon, 16 Nov 1992 16:03:02 GMT


Here is the custard recipe that I use to fill the miniature pumpkins.
To all who e-mailed me, this is the easiest way to post for me.

			ROYAL AUSBRUCH CREME

1/3 cup sugar
3 Tbs corn starch  (to make a thinner version use 1 1/2 - pour over fruit
			or macaroons or angel food cake)
1/2 tsp vanilla
1 Tbs butter
3 egg yolks
1 cup milk
1/2 cup white Ausbruch wine  (I have used several different sweet German
				wines - all have been good in this recipe)

In a small saucepan, combine dry ingredients.  Combine in a second bowl
the yolks, milk, and Ausbruch.  Add this slowly to the dry ingredients
over low heat.  Stir to a boil over medium heat and stir 1 minute from
start of boil.  Add vanilla and butter.  Refrigerate.

Enjoy, Val
From: euzc6010@pine.circa.ufl.edu (EQUIHUA)
Newsgroups: rec.food.cooking
Subject: re:cafe de olla
Date: 18 Nov 92 16:51:40 GMT
Reply-To: euzc6010@pine.circa.ufl.edu
Distribution: na
Organization: University of Florida  (ufl.edu)
News-Software: VAX/VMS VNEWS 1.3-4


Cafe de olla is prepared the regular way a cofee is prepared. The only thing is
to use water that had a couple of cinnamon sticks boiling in advance. Once the
water has a redish tone then you add the amount of coffee needed for the amount
of coffe to be prepared (usually one tablespoon per cup). Then you turn the fire
off and let rest for a little bit. Cafe the olla is sweetened with a thing 
called "piloncillo" or "panela", in some regions of Mexico, but you can 
substitute this for molases here in the states.


Clementina Equihua
EUZC6010@ufpine
From: richardg@cheesewiz.EBay.Sun.COM (Richard Goldstein)
Newsgroups: rec.food.cooking
Subject: Re: Oyster sauce (was Re: REQUEST: Broccoli Re
Date: 19 Nov 1992 20:47:15 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: richardg@cheesewiz.EBay.Sun.COM
NNTP-Posting-Host: cheesewiz.ebay.sun.com

In article 19NOV199215020922@stars.gsfc.nasa.gov,
offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
writes:

	[previous recipe idea deleted]

>By the way, oyster sauce is called that because it goes with oysters, not 
>because it contains any.  I'm not sure what's in it, though.  
>
>Joel


Joel-- If we're talking Oyster Sauce as is usually found in an asian
food section or grocery store, then it is indeed made partially out of
REAL OYSTERS. Check the label if you don't believe me. They use dried
oysters I believe.

Rich
From: mmr@cs.rit.edu (Margaret M Reek)
Newsgroups: rec.food.cooking
Subject: Re: Do you all eat turkeys??
Keywords: Thanksgiving
Date: 23 Nov 92 21:10:17 GMT
Organization: Rochester Institute of Technology, Rochester, NY

Nope.  If we are lucky at our house we have a venison roast (or some 
other cut of venison), plus all trimmings from the garden.  We've
tried to get back to the original idea of giving thanks for the feast 
the land makes available to us  and that can provide year round.  As much as
possible everything eaten is something we've hunted, grown, harvested or
made - with notable exceptions like the margarine and wine (believe me
our home made wine was NOT something to celebrate!).  It makes it more
meaningful to us, and my husband and I have gotten to prefering
Thanksgiving to Christmas, as Christmas has gotten so disgustingly
commercial here.

At Christmas the whole family typically gets together (no so for 
Thanksgiving, only the "locals" are there).  My sister has made it
quite clear she wants a "bambi roast" for Christmas too!.  A beef
tenderloin was the family tradition before my husband and I took up
hunting, and is the fall back for a year when the deer win and we
lose.

I like turkey, but I tend to have them more at the spur of the moment
or when we'll be home for a while and want lots of left overs to eat
during the week.

Margaret

PS.  The REAL reason to eat turkey, is to eat stuffing (IMHO)!
-- 
Margaret Reek, Rochester Institute of Technology, Rochester NY 14623-0887
Internet:  mmr@cs.rit.edu	(716) 475-6181 	Fax (716) 475-7100
Bitnet: mmrics@ritvax
UUCP:	   {decvax,harvard,ames,rutgers}!rochester!rit!mmr
From: berthiau@IRO.UMontreal.CA (Andre Berthiaume)
Newsgroups: rec.food.cooking
Subject: Slightly moist cheesecake
Date: 21 Nov 92 01:45:59 GMT
Reply-To: bunny@gnu.ai.mit.edu
Organization: Universite de Montreal


Help!  The last couple times I made cheesecake according to the 
Frugal Gourmet's recipe in his first cookbook, I have the 
problem of the center still being a bit too moist that it ought
to be.  The apartment has an electric oven and I usually let it
bake the allotted time (about 45 minutes).  Would it be a good
idea to let the cheesecake bake a little longer?  Or would that 
risk drying out the cheesecake too much?  Any helpful hints is
very much appreciated! :-)

- Eva

= Eva Chan 		| Never lose my youth, I hope it never ends. =
= bunny@gnu.ai.mit.edu	| Hope I never lose my wallet!               =
= on IRC: bunny 	|	- Bosstones			     =
=			| 					     =








--
	Andre Berthiaume 	 |  "Sometimes you're the windshield,
				 |   Sometimes you're the bug"
    berthiau@iro.umontreal.ca    |			
				 |	       Dire Straits, The Bug
From: gkolstad@reed.edu (Geoffrey Kolstad)
Newsgroups: rec.food.cooking
Subject: Re: question about MSG
Date: 24 Nov 92 02:44:44 GMT
Article-I.D.: reed.1992Nov24.024444.14577
Organization: Reed College, Portland, OR


Whether or not it is bad for you I don't know; but it gives _me_ a raging head
ache!!!

-- 
Geoffrey Kolstad
gkolstad@reed.edu

-I am a student at a liberal arts college; hey don't laugh!!
From: rthomas@oasys.dt.navy.mil (Robyn Thomas)
Newsgroups: rec.food.cooking
Subject: need recipe:  CORN PUDDING
Date: 17 Nov 92 13:06:20 GMT
Reply-To: rthomas@oasys.dt.navy.mil (Robyn Thomas)
Organization: Carderock Division, NSWC, Bethesda, MD


Wondering if anyone out there had a really good recipe for corn pudding.
Would appreciate any replys.  Thanks in advance.

Robyn

P.S.  My EMAIL address is:  rthomas@oasys.dt.navy.mil

      Also I would like to have recipe by Nov. 20.
Newsgroups: rec.food.cooking
From: barba@patty.gud.siemens.co.at (Barbara Nowak-Teufl)
Subject: HELP:  Wedding food
Date: Thu, 19 Nov 1992 14:25:20 GMT
Organization: SIEMENS Austria Corp., A-1100 Wien, Gudrunstr. 11
X-Newsreader: Tin 1.1 PL5

Hallo Joy!
Congratulations! I think it is very nice to have a real wedding party
with lots of friends and family! 

But You mentioned that it would cost 19,000 $. Is that true or a joke?
If it is true, what service and where (big hotel, expensive restaurant ..)
do You get for that price?

P.S: In Austria one can have the party for the same amount of guests
     for 3000 to 4000 $ (in a very luxurious restaurant).
--
Barbara Nowak-Teufl 		barba@patty.gud.siemens.co.at
From: reb@amc.com (Bob Brunjes)
Newsgroups: rec.food.cooking
Subject: Re: Cooking a turkey breast side down?
Date: 20 Nov 92 21:37:46 GMT
Organization: Applied Microsystems, Redmond, WA

In article <1992Nov19.203359.70689@ns1.cc.lehigh.edu> lm03@ns1.cc.lehigh.edu (LINDA E. MUCKEY) writes:
>It makes sense that cooking a turkey this way would make the breast meat
>jucier, but I stuff my turkey.  Do you upside-down cookers stuff yours?  If
>so, how do you keep the stuffing from falling out?  I can see how to prevent
>it from falling out of the neck cavity by stitching it shut or something, but
>what to do about the major cavity underneath the breast?
>
>As Thanksgiving is closing in fast, please respond ASAP.
>
Modern turkeys come with the clever wire leg-clamp and folding
bung-stopper tailpiece.  It requires some hand strength, but
after you've stuffed the bird, fold up the tail to cover the
opening, and latch the leg kneebones into the wire clamp.
It's not a perfect seal, but quite adequate.

In the old days, before turkeys were born with wire clamps,
we used to stich up the abdominal opening with skewers and
cotton string, just like I do now on the neck cavity.


Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com
Newsgroups: rec.food.cooking
From: casey@well.sf.ca.us (Kathleen Creighton)
Subject: Re: Do you all eat turkeys??
Keywords: Thanksgiving
Organization: Whole Earth 'Lectronic Link
Date: Fri, 20 Nov 1992 06:01:22 GMT


I make a very easy, traditional Thanksgiving dinner with turkey, stuffing
(Stove Top :-), homemade cranberry sauce, veggie, rolls.  But I fix pork
roast for Christmas with homemade applesauce and whatever else really
creative and yummy I can think of.  I'd be thrilled to death to make some
lamb, though :-).
Newsgroups: rec.food.cooking
Subject: Re: Need 454 Muffin list again, please! 
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 18 Nov 92 05:24:40 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

pmmuggli@midway.ecn.uoknor.edu  (pauline muggli) writes:   
>anyway, i thought i'd take the time to publicly thank dawn for  
>all the recipes she has posted.  
>  
Thank you Pauline, it really is a pleasure to do it (even if I sound a  
bit grumpy about email at times *8-) ).  
   
          <--------------------------------------------->  
          < Kia Ora from Aotearoa. Pandora@kcbbs.gen.nz >  
 >->->->->>   Please DO NOT QUOTE ANYTHING back to me   <<-<-<-<-<  
          <--------------------------------------------->
From: hwt@bcarh11a.BNR.CA (Henry Troup)
Newsgroups: rec.food.cooking
Subject: Re: Popadums!
Date: 18 Nov 92 19:21:38 GMT
Reply-To: Henry.Troup@BNR.CA
Distribution: world
Organization: Bell-Northern Research Ltd., Ottawa, Canada

In article <1992Nov11.095414.11324@actrix.gen.nz>,
Pat.Churchill@bbs.actrix.gen.nz writes:
|>I puff mine in the microwave.  So easy to do that the kids will

How long?  Can you give details, please?  I'd keep popadums at the
office and nuke them!
                        
Henry Troup - H.Troup@BNR.CA (Canada) - BNR owns but does not share my opinions
	      Only ten more shopping days 'till St. Andrew's Day!
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: REQUEST: recipe for TUNA CASSEROLE
Organization: Actrix Information Exchange
Date: Sun, 22 Nov 1992 22:51:13 GMT

Another easy one:

4 cups cooked pasta (macaroni, spirals, whatever)
1 large onion, finely chopped
1/2 cup tomato paste
1 1/2 cups water
1 or 2 cans tuna, drained
1 green pepper, chopped
1/2 cup finely chopped parsley
1 stick celery, chopped
1/4 cup parmesan cheese

Mix all the above together in a large bowl, tip into a large ovenproof
dish about 2 or 3 inches deep, cover with:

1/2 to 1 cup grated cheddar

and bake at 375F for 30-40 minutes until hot and bubbling.

The tuna, pasta, onion, water and tomato paste are the basic
ingredients, along with the cheese topping.  The rest is up to your
imagination (or the leftovers lurking in the fridge!) 

Sometimes we have it as is, something with a tossed lettuce salad or
some coleslaw.  People at the table have been known to fight over
scraping out the cooking dish.  Even the cat jumps up on the spare chair.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~