HDTenEightyP/NetNews huggingface dataset:
From: WVOSS@novell.com (Wes Voss)
Subject: Re: WANTED: DIABETIC RECIPES
Organization: Novell, Inc.
Date: Wed, 18 Nov 1992 20:23:45 GMT

>You do not specify concerning what you consider a "diabetic recipe".
>This may seem obvious, but it is not.  I have found (being recently
>diagnosed) that controlling fat in my diet has a MUCH more profound
>effect on my blood sugar levels than controlling sugar and
>carbohydrates.  I am somewhat cautious about sugar, but not overmuch;
>however, I am very strict about fat.
>
>So what are you asking for?  The recent low-fat comments might be
>applicable.

Well, being new to this as well, from what I have seen diabetic seems 
roughly equivalent to sugarfree <G>.. Sugar seems to be what gives
his system the hardest time..

Wes

-----------------------------------------------------------
Wes Voss
Novell, Inc
Internet: wvoss@novell.com
Fax: 801-342-1211
Disclaimer: These are just my opinions, and no one else's;
            No one in their right mind would share them...
___________________________________________________________
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Corn is good
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 19 Nov 92 15:58:30 CST

So what do people think of the practice of using corn oil to 
pop popcorn?  I mean isn't it a little "corny"?

Especially if you use corn syrup to make pop corn balls.


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.cooking
From: guppy@wixer.cactus.org (Jennifer Mery)
Subject: Re: Sauce for gyros
Organization: Real/Time Communications
Date: Sat, 21 Nov 92 00:50:42 GMT

In article <3364@voodoo.UUCP> das@voodoo.boeing.com (Deb Schwartz) writes:
>Once again, this is a case of ignoring a thread while it was happening because
>I didn't need it at the time, then, several months later, needing the recipe.
>
>A friend asked me if I know how to make the yogurt sauce that's served on
>gyro sandwiches, and I said I'd try to find out.  A few months ago, there
>were a bunch of recipes posted here:  did anyone save them and if so,
>could you please email them to me?
Post! please!!

jam
-- 
==============================================================================
Jennifer Mery | Please do not quote entire long articles or signatures.
Austin, Texas | guppy@wixer.cactus.org
==============================================================================
Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Organization: Syracuse University, Syracuse, NY
Date: Mon, 23 Nov 92 11:47:18 EST

In article <By0zBB.LwL@encore.com> jpenovic@encore.com 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

Stuffing (kind varies depending on who makes it; sometimes bread/apple/raisin,
          sometimes bread/onion/celery both with sage and usually cooked
          outside the bird for the vegetarians in the group)
Vegetable Brocolli or Brussel Sprouts
          Squash (cooked and mashed w/butter and brown sugar)
          One year my sister made a mashed sweet potato/orange casserole
          that got mixed reviews (I thought it was gross:-))
Mashed Potatoes w/skins on - really yummy 
          I turned my family on to Yukon Gold potatoes, and that's
          what we use most of the time now
Gravy (one w/meat and one w/out)
Rolls or Homemade bread
Orange/Cranberry relish (yuck!)
Various muffins (my specialty) w/flavored butters
Wine (my father always buys several kinds)
Milk, Soda, Juice, Spritzers
Coffee Tea
Desert 
      Pumpkin Pie
      Chocolate Peanut Butter Pie	
      Ice Cream 
      Various
Various other dishes.  Each member of the family either prepares
one of the "traditional" dishes above or brings something special.
This year, I'm bringing a tri-colored, tri-layered vegetable "pate".
I've never made it before, but the picture is gorgeous :-))
I'm also making a non-fat nacho plate (okay, there are probably
lots of additives in the non-fat cheeses and such, but I like
nachos a lot and find I can eat these w/much less guilt).  I do
try to watch what I eat even on Thanksgivin.

Judy Frawley



Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: What's the worst cookbook you own?
Organization: Taronga Park BBS
Date: Mon, 23 Nov 1992 08:15:27 GMT

In article <1992Nov23.032447.23123@netcom.com> artemis@netcom.com (Michelle
Dick) writes about ramen:
>2. Add 1-2 Tbsp sake to the noodles near the end of cooking.

This is almost enough to make me go out and get some. Is there a low
fat alternative?
-- 
true(<<VV$@\\$'&O 9$O%'$LT$&$"V6"$&$<4$?'&$ #I&&?$=$<<@)24 24 scale 3 21 moveto
{dup 36 eq{pop not}{dup 7 and 4 sub exch 56 and 8 div 4 sub 2 index{rlineto}{
rmoveto}ifelse}ifelse}forall stroke pop showpage % Have you hugged your wolf...
From: marshall.1@nd.edu (Amy Marie Marshall)
Newsgroups: rec.food.cooking
Subject: What's the worst cookbook...?
Date: 23 Nov 92 17:54:48 GMT
Followup-To: rec.food.cooking
Organization: University of Notre Dame

I would have to say that the Campbell's Soup cook book is the worst
cookbook I own--nearly evey recipe is irredeemably high-fat, high-salt and
high-everything I try to keep low!  Convenience foods and convenience
recipes are just not worth it if I have to sacrifice good health.  I'd
rather make spaghetti (I'm Italian, so spaghetti is second-nature and a
major quick fix) or quesadillas until the cows come home.

Amy Marshall
Newsgroups: rec.food.cooking
From: karenb@cc.uow.edu.au (Karen  Barrett)
Subject: Re: holiday gifts
Keywords: gifts, recipes
Organization: University Of Wollongong
Date: Fri, 20 Nov 92 02:25:07 GMT


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

My husband and I are going to try herb vinegars and oils this year.  (By the
way, if anyone has any good recipes or suggestions for these, they would be
appreciated.)  This solves two problems in one go as the herb garden is 
going crazy! :-)

Karen.

Newsgroups: rec.food.cooking
From: reb@amc.com (Bob Brunjes)
Subject: Re: RECIPE: German Oven Pancake
Organization: Applied Microsystems, Redmond, WA
Date: Fri, 20 Nov 1992 16:36:08 GMT

In article <zxmfo01.722186978@studserv> zxmfo01@studserv.zdv.uni-tuebingen.de (Leslie Ellen Forte) writes:
>I know that this is a pretty simple recipe, but a friend of mine
>gave it to me this weekend, and I loved it - It has to sugar in it,
>so you could either top it with something sweet or savory - I myself
>prefer a little melted butter (a LITTLE mind you) and a sprinkling
>of powdered sugar.  Heaven!
>
>Enjoy,
>
>Leslie
>
>
>German Oven Pancake
>==================
>
>2 Tbls. Butter
>4 Eggs
>1 Cup Milk
>1 Cup Flour (white all purpose)
>1/2 tsp. Salt
>
>-  Preheat oven to 425 F.  Beat eggs until foamy and add milk.  Slowly
>add flour and salt until smooth.  Place butter into shallow baking dish - 
>I use a springform baking non-stick cake pan and put in the oven to melt
>butter. Take pan out of oven and swirl around so that butter coats the
>pan all around.  Pur in batter and bake for 15 min. or until top is
>lightly browned and fluffy.  Do not worry if it looks like it will 
>surely explode in your oven - it is supposed to look that way :)
>Serve warm with syrup, applesauce, or whatever you desire.
>
This is the recipe I use and they are delicious.  They are, however,
even simpler to make.  Do all the above things, but do them in a blender
at high speed.  You will have to add the flour _slowly_.

Top with powdered sugar and squeeze lemon wedges over them.  Superb!


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

Newsgroups: rec.food.cooking
From: jones@decatur.Stanford.EDU (Caren Jones)
Subject: Re: Caeser Salad...
Organization: Psychology Dept, Stanford Univ.
Date: Thu, 19 Nov 92 23:36:49 GMT

In article <1992Nov19.222553.13485@cbnewsm.cb.att.com> nsw@cbnewsm.cb.att.com (Neil Weinstock) writes:
>
>The ingredients of Caesar salad are, approximately,
>
>	romaine lettuce
>	raw egg
>	dijon mustard
>	olive oil
>	parmesan cheese
>	croutons
>	Worcestershire sauce
>	crushed anchovies
>
>Hmm, am I forgetting anything?  I'll see if I can dig up our family recipe.


GARLIC!  and black pepper.  I use dry mustard rather than dijon, but
that's a relatively minor difference.  The garlic, though, is crucial to
a good caesar salad.

caren
From: judson@watserv.ucr.edu (Mike Judson)
Newsgroups: rec.food.cooking
Subject: Potato(e) Pancakes
Date: 23 Nov 92 06:24:15 GMT
Reply-To: judson@watserv.ucr.edu

Does anybody have a good potato pancake recipe?

--
"It takes a big man to cry.
but it takes a bigger man to laugh at that man."
				Jack Handy


judson@watserv.ucr.edu
Newsgroups: rec.food.cooking
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Date: Thu, 19 Nov 1992 21:17:04 GMT

In a recent rec.food.cooking article, M. Maisack wrote:

>with all the stuffing recipes, one question remains:
>what does one usually/traditionally have along with
>the bird?

Pan gravy
mashed potatoes or potato pancake wedges (unless there's potato stuffing) 
green beans with bacon and onion rings
creamed onions
spinach stuffed mushrooms
spaghetti squash
corn relish
horse-radish cranberry relish
lumpy cranberry sauce
crescent rolls (homemade)
antipasto tray (crudites, olives, stuffed celery)

white wine
white grape juice
milk
water

lemon and berry sorbet (right after the meal)

pumpkin pie
pumpkin chiffon pie
pecan pie
mince meat pie
rum balls
hand-dipped chocolates
tea
coffee
spiced coffee
sweet dessert wine

(This is for a rather large family gathering, as I guess you can tell.)

Now I'm hungry. Not only has Thanksgiving come and gone in this country,
but next week I have to come to work on Thursday and think of my relatives
enjoying this spread while I sit at my desk.

Marcy

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sqwest.wimsey.bc.ca (preferred) or marcy@sq.com
Newsgroups: rec.food.cooking
From: coon@en.ecn.purdue.edu (Matthew S Coon)
Subject: Re: Candy Bar Memories
Organization: Purdue University Engineering Computer Network
Date: Fri, 20 Nov 92 02:41:13 GMT

In article <27673@oasys.dt.navy.mil> cusanell@oasys.dt.navy.mil (Dominic Cusanelli) writes:
>     I guess I am lucky - my favorite candy bar was and still is
>the original HERSHEY bar.  They've gotten smaller and more
>expensive - but thank God I can get them EVERYWHERE.

Has anyne tried the new "cookies and mint" Hershey bar. It looked and sounded
gross, so naturally I snatched one up. It was actually not bad, tasting rather
like 'thin mint' Girl Scout cookies.



-- 
  |        Matt Coon         |        "... a thousand points of faint          |
  |    en.ecn.purdue.edu     |   and unhallowed radiance ..."                  |
  |                          |   -- H.P. Lovecraft, "The Colour out of Space"  |
From: matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: TVP veggie burgers
Date: 18 Nov 92 16:03:36 GMT
Followup-To: rec.food.veg
Organization: University of Colorado, Boulder

In article <Nov.18.09.37.34.1992.15236@gandalf.rutgers.edu>, deatz@gandalf.rutgers.edu (Gregory H Deatz) writes:
> Just thought I'd add this little recipe (I happen to love it).
> 
> Ingredients: TVP, grated carrots, soy sauce, worcershire (how the hell do
> you spell it anyway?), minced onion, egg (or white), minced/crushed garlic,
> sesame oil, sherry, lots 'o' bread crumbs, and water.

OK, I'll bite.  What's TVP?  My best guess is: Textured Vegetable Protein,
but I'm not sure.  I have a couple of semi-vegetarian friends who might
like this recipe, but I want to be sure before I give it to them.  Where does
one obtain TVP?

BTW, it's spelled worcestershire sauce.  (pronounced, I believe, woo-sti-shire)


Kellie M-S
internet::matthews_k@cubldr.colorado.edu
From: jerryg@jaiser.uucp (Jerry Gaiser)
Newsgroups: rec.food.cooking
Subject: Re: MARMITE - yeast extract: what do I d
Date: 18 Nov 92 16:27:43 GMT
Article-I.D.: jaiser.ww1FuB1w165w
Organization: Nerds Against Discrimination

derek@nezsdc.icl.co.nz (Derek Tearne) writes:

> In article <10292316.6243.10696@kcbbs.gen.nz> Pandora@kcbbs.gen.nz (Dawn Scot
> >>will say vegemite is darker because they _believe_ it to has the
> >>stronger flavour
> >
> >No, no, no! Marmite IS a darker colour and it DOES have a stronger flavour 
> >than Vegemit. I didn't know Promite was available in NZ, where might 
> >I get it from? Woolworths, Foodtown maybe?
> >
> 
> Yes Foodtown!  Saw it there at the weekend - this was the Foodtown in 
> 

While tagging along with a lady friend of mine, we went into a little
clothing shop name Koala Blue. Sitting on the counter among various 
candys from Australia was 3 jars of Vegemite. I asked if they were 
actually for sale and was told yes. It's amazing where you find this 
stuff.

--
Jerry Gaiser                                      1-503-359-4017 (voice)
Usenet:  jerryg@jaiser.UUCP                       1-503-359-5111 (data) 
Fidonet: 1:105/380          
PBBS:    n7pwf@n7pwf.or.usa.na
Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: Vegetable Casserole
Organization: Syracuse University, Syracuse, NY
Date: Fri, 20 Nov 92 11:29:18 EST

In article <1992Nov18.202753.4014@elroy.jpl.nasa.gov> melissa@spanky.Jpl.Nasa.Gov (Melissa Probst) writes:
>I have been given the task of preparing a vegetable casserole
>for our Thanksgiving feast.  Does anyone have any recipes for
>a good casserole?
>
>Thanks,
>
>Melissa

I have a few really great ones.  One is a vegetable stew with a pot-pie like
topping, which is really delicious and takes advantage of autumn veggies.
The other one is Ratatouille.  I have recipes for that, too.  It is one
of my personal favorites. The Ratatouille recipe also includes options
for turning it into a casserole by the inclusion of some other ingredients
and baking it rather than simmering on the stove (it's great :-))

Send me email (jfrawley@mailbox.syr.edu) and I'll send you the recipes.

Newsgroups: rec.food.cooking
From: maniattb@cs.rpi.edu (Bill Maniatty)
Subject: Re: Crispy French Fries
Date: Thu, 19 Nov 1992 05:01:24 GMT

In article <1992Nov16.195346.27366@linus.mitre.org>, Bedford, MA (bgt@mitre.linus.org) writes:
|> Would someone please tell me what the trick is to 
|> making crispy frenchfries? My fries always seen to
|> come out soggy and soft. I think I have the grease
|> hot enough...Maybe not...
|> 
|> Please help...

Soggy fries generally have spent too much time in the oil cooking.

Let your oil get pretty hot.  Peanut oil takes heat the best, but you can use
olive oil (which I like, but is expensive) or regular vegetable oils.
You can check the oil for hotness by putting a little water (just a drop or 2)
in the water.  When it boils (crackles) then the oil is ready.  Now you can
add the french fries (I just use raw potatoes all cut up).  Be careful to
lower the fries with a long handled scoop, and not to drop them in as they will
cause the oil to splatter.  Don't add too many fries to the oil, as that slows
cooking time and causes sogginess.

If you are using store bought fries, and this is still a problem, you might
want to switch brands, or use cut up fresh potatoes.  If you are cutting your
own potatoes, the thinner fries come out crispier.

Bill

-- 
|
|	maniattb@cs.rpi.edu - in real life Bill Maniatty
|
From: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Newsgroups: rec.food.cooking
Subject: Re: Grape Nuts FURTHER defined - READ THE ORIGINAL!!
Date: 20 Nov 92 14:36:26 GMT
Organization: The Ohio State University

In the nearly two years that I worked for the company (Post Cereals/General
Foods) I never learned why Grape Nuts was called Grape Nuts.  Interesting
question.....
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: What is "Barbacoa" REALLY ?
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Thu, 19 Nov 1992 20:58:48 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In <1992Nov18.200917.7998@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
>barbacoa to their repertoire, so I asked what meat they were using and 
>they said "cow's cheek".  I frankly don't know if I have ever eaten a 
>cow's cheek directly before, so I didn't order it :-)

Yes, barbacoa is made from the cow's head.  You'll find them right 
next to the pig's heads (for tamales) in the freezer section.   The
full name of the dish to which you refer is "barbacoa de cabeza" (I'm
not sure if I spelled cabeza right but it means "head").

In the Austin area, try the HEB on east Riverside.    If they don't have
them (but I'll bet they do) try TomGro grocery on Montopolis about a
mile north of Riverside.  If you go to TomGro, be sure to wear some
old clothes, sunglasses, and drive a beat-up car.  You'll be fine.

;-)

Dave
auwen@convex.com
Newsgroups: rec.food.cooking
Subject: Re: Pavlova
From: phys218@csc.canterbury.ac.nz
Date: Mon, 23 Nov 1992 04:26:43 GMT
Organization: University of Canterbury, Christchurch, New Zealand

For the definitive recipe for pavlova, I quote from the
soc.culture.new-zealand faq posting by Rabbi Bajzheet:

> Pavlova: 3 egg whites               1 teaspoon vinegar
>          3 tablespoons cold water   1 teaspoon vanilla essence
>          1 cup castor sugar         3 teaspoons cornflour
> 
> Beat egg whites until stiff, add cold water and beat again.  Add
> castor sugar gradually while still beating.  Slow beater and add
> vinegar, vanilla and cornflour.  Place of greased paper on greased
> tray and bake at 150 degrees C (300 F) for 45 minutes, then leave to
> cool in the oven.
> 
> (Courtesy of The Edmond's Cookbook (naturally)).
> 
> This recipe never works, nor does any other recipe for pav, except
> this one:
> 
>          $15                        Bicycle
>          Carrier bag                
>          
> Ride bicycle down to supermarket, purchase pavlova with $15, place in
> carrier bag.  Ride home.  Remove pavlova from carrier bag, place in
> cold oven.  When guests arrive, remove from oven and say "Look at this
> pav I just made!"

That's the only one that has ever worked for me, too.

------------------------------------------------------------------------
Lyndon Watson                              L.Watson@csc.canterbury.ac.nz
------------------------------------------------------------------------
From: jbasara@ssdc.UUCP (Jim Basara)
Newsgroups: rec.food.cooking
Subject: Anyone grilled a turkey????
Date: 19 Nov 92 11:58:48 GMT
Organization: Sterling Software IMD, Vienna, Va.

Has any of you grillers out there grilled a turkey on a rotisserie??? I'm
thinking of attempting this.  If so, how did you prepare it, what level of
heat did you use, and how did it come out???

thanks,

--
-------------------------------------------------------------------------------
Jim Basara
     uunet!ssdc!jbasara                "All the other nations are drinking
     jbasara%ssdc@uunet.uu.net         Ray Charles beer, and we are drinking
                                       Barry Manilow." - Dave Barry
Organization: Penn State University
Date: Mon, 23 Nov 1992 07:34:35 EST
From: <KRB104@psuvm.psu.edu>
Newsgroups: rec.food.cooking
Subject: REQUEST: Turkey wing recipes

  I often buy and cook Perdue or Shady Brooks Turkey wings that are sold
separately.  They taste great on the grill and broiled.  But since I live in
Maryland and we do have a winter season, I can't grill until at least early
April.  I have tried every recipe that I know and would like to know if anyone
else has any ideas how to cook wings.  Thanks in advance.
Kevin
Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: RECIPE: Coconut Muffins (+4)
Organization: Space Telescope Science Institute
Distribution: na
Date: Sat, 21 Nov 1992 14:11:09 GMT



I just wanted to take a minute and add my thanks to Dawn for typing her
fingers to the bone.  I have only had a chance to try a few of the muffin
recipes, but I have extracted all of them and am slowly working my way
through.  

Thanks, Dawn, for all your hard work.

Janet Morrissey
"Mostly Harmless"

Newsgroups: rec.food.cooking
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: RECIPE: Chili
Organization: NASA Dryden, Edwards, Cal.
Distribution: usa
Date: Tue, 17 Nov 1992 23:59:15 GMT

On Tue, 17 Nov 1992 13:49:39 GMT, milo@cbnews.cb.att.com (guy.f.klose) said:

Guy> In article <D2150040.ib22ex@phunt.MV.COM>, phil@phunt.MV.COM (Phil Hunt) writes:
> In article <Bww3rp.1G4@math.uwaterloo.ca> (rec.food.cooking), gamiddle@math.uwaterloo.ca (Guy Middleton) writes:
> ] I'm sure somebody will correct me if I'm wrong, but I think cocoa is a
> ] standard ingredient in Cincinnati-style chili.
> 
> NOPE!!!  Cinci chili's 'secret' ingredient is Cinnamon

Guy> Ummmmm, try again....Cincinnati Chili almost always contains cinnamon
Guy> and cocoa (or unsweetened chocolate).

Guy> There are recipes, of course, that contain one but not the other, but
Guy> I wouldn't consider those authentic...you really need both.

I just posted a collection of Cincinnati Chili recipes to 
rec.food.recipes, with this subject line:

Subject: MAIN COLLECTION Coney Island Sauce (Cincinnati Chili)

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot
Newsgroups: rec.food.cooking
From: sleichne@hplabsz.hpl.hp.com (Stephanie Leichner)
Subject: REQUEST: curried eggplant
Summary: want curried eggplant recipe
Date: Thu, 19 Nov 1992 20:57:48 GMT
Organization: Hewlett-Packard Laboratories Palo Alto,CA
Keywords: curry, eggplant, request

I seem to have lost my recipe for curried eggplant.  I made it once, and
it was very good.  It had eggplant, tomatoes, onions and I think garlic in
it, and used curry, cumin and cinnamon.  Does anyone have such a recipe?
Please send email, and I'll summarize to the net.

-- Stephanie  Leichner
   sleichne@hpl.hp.com

Organization: Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Mon, 23 Nov 1992 12:51:31 -0500 
From: Craig_Everhart@transarc.com
Subject: Re: Thanksgiving cranberry relish
	<1992Nov21.083051.1@stsci.edu>
Distribution: na

I think the poster was looking for this one, which Susan Stanberg quoted
to us over NPR.  It was a Cranberry-Horseradish relish, which she found
being sold at a farm market (or some such) in Wisconsin.

Grind in a food processor or whatever:
	2 cups cranberries
	1 small onion
Add:
	3/4 cup sour cream
	2 Tbsp horseradish
	1/2 cup sugar

Mix it all up.  Freeze it.  Thaw it before serving.
(I think this is it--quoted from memory, but I wrote it down at home.)
From: maura@mitre.org
Newsgroups: rec.food.cooking
Subject: Re: culinary arts schools in NE
Date: 17 Nov 92 16:46:20 GMT
Organization: The MITRE Corporation, Bedford MA 01730

In article <1992Nov13.192802.23001@bass.lkw.com>
brighid@bass.lkw.com (Brighid) writes:
 
>
>
>Hi there, food fans!
>
>Anyone have any recommendations for culinary arts schools in NE?
>Warnings?
>
>My SIL wants to cook professionally, and strangely, her high school
>in north Georgia is lacking in info on schools in the north.
>
>thanks!
>
>Brighid
>brighid@bass.lkw.com
 
 
 
 
Johnson & Wales
Providence, Rhode Island
 
 
Newsgroups: rec.food.cooking