HDTenEightyP/NetNews huggingface dataset:
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: REQUEST: Sourdough Starter and Bread Recipes
Organization: Lockheed Missiles and Space Co.
Date: Wed, 14 Oct 92 20:24:48 GMT

In article <1687EF45E.N51L5201@ncsuvm.cc.ncsu.edu> N51L5201@ncsuvm.cc.ncsu.edu (David Auerbach) writes:
>In article <1992Oct12.152811.1@scivax.stsci.edu>
>morrissey@scivax.stsci.edu writes:
> 
>>		Does anyone have a recipe for sourdough starter and, of
>>course, recipes for sourdough bread (especially rye) are also welcome.
>>Please e-mail or post.
>>
>>THanks,
>>Janet Morrissey
>>
>There is, despite the misleading terminology of some books, no such thing
>as a recipe for sourdough starter.  If you want sourdough starter what you
>need is either   a) someone else's sourdough starter  or b) the patience
>and luck necessary to "capture" the requisite beasts (from either the
>air or the skins of grapes or hiding in unprocessed flour....).
>Many books give recipes for what is properly called the sponge method,
>or the (if speaking Italian) the biga method.  This basically consists
>in using commerical yeast to make a soft dough that sits for a day or
>two during which good things happen.  Carol Field's book (The Italian
>Baker) has some very very nice biga recipes, including some rye   and so
>does Bernard Clayton's The Breads of France.
>   Others will probably tell you where to mailorder some sourdough starters--
>Sourdoughs International has some good ones.  These are not the same as
>commericial yeasts; not only is the yeastbeast different (and different
>starters have different beasts) but they live in symbiosis with some lacto-
>bateria.
>The techniques of true sourdough and of biga methods do overlap a lot and
>both benefit from a crucial element in breadmaking that is often ignored--
>time.  Modern conveniences like bread machines and quick yeasts simply
>sacrifice flavor for the sake of being able to make food ignorantly.
>That a book like Bread in Half the Time even exists, much less wins
>awards says a lot about degraded tastes.

I beg to differ with your basice statement - with time & patience, one
can create a 'starter' of their own - granted, its better to get one
from someone else, but, a starter can be made - just like in the 
_good old days_ when yeast wasn't readily available and one created it
with the basic bread dough left out (covered with a cloth) for days
and stirred in the yeast that formed .....

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: stanh@cc.usu.edu
Newsgroups: rec.food.cooking
Subject: Re: noodle problem
Date: 12 Oct 92 17:55:36 MDT
Organization: Utah State University

In article <1992Oct11.202519.11582@galileo.cc.rochester.edu>, nkli_ltd@uhura.cc.rochester.edu (Natisha Kling) writes:
> 
> Lately, whenever I cook noodles the water gets thick & cloudy white and
> the noodles get real pasty.  It doesn't matter how long or how short I 
> cook them.  I am cooking on an electric stove with visions cookware.  
> Does anyone have any insight on how to correct my noodle problem?
> 
> If you can help me out please email me at nkli_ltd@uhura.cc.rochester.edu


Probably you are trying to cook to much pasta in to little water.  I
don't know exactly what is recomended but I use about a gallon of
water for every 8-10 oz of pasta.
                       
The views stated above do not necessarily represent the views of the
             author ... or anyone else for that matter!

  *****************************************************************
       Stanley A. Hawks         	Adress: stanh@cc.usu.edu
     Consultant, Utah State University, Micro-Computer Services
  *****************************************************************
	FUZZY PINK NIVEN'S LAW:  Never Waste Calories.
		Potato chips, candy, whipped cream, or hot fudge
	sundae consumption may involve you, your dietician,
	your wardrobe, and other factors.  But Fuzzy Pink's Law
	implies:  Don't eat soggy potato chips, or cheap candy,
	or fake whipped cream, or an inferior hot fudge sundae.
		
		Larry Niven, NIVEN'S LAWS, N-SPACE
                                     ^^^^^^^
From: BFULLER@cmsa.gmr.com
Newsgroups: rec.food.cooking
Subject: search for Danish Dinner Sausage
Date: 15 Oct 92 16:56:18 GMT
Organization: GM Research Labs

Some brief background information. During visits to my grandmother's in Chicago
some 30 years ago, Danish dinner sausage would occasionally be served. The
sausage was purchased at a Scandanavian market called Vollendorf's. The market
I believe is closed, for sure the original butcher retired to Arizona.
Regardless, I no longer live anywhere near Chicago.

Would anyone have the recipe for this sausage. I would guess the meat base
is veal. Please respond either directly to me, or over the net as you
see fit. I don't know how many others share such a childhood experience or
interest.

Thanks much, Brian Fuller. bfuller.cmsa.gmr.com
From: melissa@spanky.Jpl.Nasa.Gov (Melissa Probst)
Newsgroups: rec.food.cooking
Subject: Re: nutella
Date: 14 Oct 92 17:56:06 GMT
Article-I.D.: elroy.1992Oct14.175606.24364
Distribution: usa
Organization: Jet Propulsion Laboratory, Pasadena, CA

>In article <1992Oct13.230751.24216@ncar.ucar.edu>, ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
>|> Nutella is imported to the US.  You will probably have to go to a 
>|> gourmet or specialty store (when I lived near Boston, I got it at an
>|> Italian deli) to get it, although I have heard a rumor that it is available
>|> at a fancy Safeway here in Boulder.
>|> 
>|> True story:  I brought 14 jars back with me from France.  The customs
>|> guy asked what was in the box.  I told him it was chocolate.  I think
>|> he heard the slight rattle of glass and thought I was trying to smuggle
>|> in more than my duty-free allowance of wine (which I had in my carry-on).
>|> He looked skeptical but didn't open the box.
>|> 

Maybe I missed something here. Could someone tell me what Nutella is?

Thanks,

Melissa

--------------------------------------------------------------------------
Melissa Probst
System Administrator
Jet Propulsion Laboratory
4800 Oak Grove 301-250D
Pasadena, CA 91109

email: melissa@spanky.jpl.nasa.gov
From: $stephan@sasb (Stephan Fassmann, Software)
Newsgroups: rec.food.cooking
Subject: Re: Coating/Batter for Deep Fried Veggies?
Keywords: coating adhesion
Date: 12 Oct 92 18:24:36 GMT
Distribution: usa
Organization: BYU

In article <1992Oct12.151955.12348@cbnewsk.cb.att.com> monwel@cbnewsk.cb.att.com (douglas.w.monroe) writes:
>Subject: Coating/Batter for Deep Fried Veggies?
>From: monwel@cbnewsk.cb.att.com (douglas.w.monroe)
>Date: Mon, 12 Oct 1992 15:19:55 GMT
>Keywords: coating adhesion
>
>Hello!
>
>I'm posting this request for a friend who is not having great success in getting
>her fried veggie (Eggplant, Zuccini, etc) sticks to hold onto their breading
>after placing them in the frier. The usual egg wash/bread crumb deal isn't
>working, so I'm asking you folks for the secret, if one exists, to nicely
>breaded fried veg sticks. Any batters or other coating recipes to try? Is  oil
>temp important to the process? Double/triple dipping necessary?
>
>Got any clues? Please e-mail direct or 'r' to me if you can- I'll summarize if 
>desired.
>
>Thanks a bunch!
>-- 
>                                                          Doug Monroe
>                   				       dwm@pruxl.att.com
>  						 or   monwel@cbnewsk.att.com
$0.02 + tax
I usually put a flour/egg wash/bread crumbs set , but I am not sure how well
it will hold to eggplant or to zuccini. 
_____________________________________________________________________
|Stephan Fassmann  Internet: $stephan@sasb.byu.edu  GEnie: S.FASSMANN
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
|The Random Acts of Kindness will Continue until Morale Deteriorates|
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: Larry Geller <lgeller@igc.apc.org>
Newsgroups: rec.food.cooking
Date: 14 Oct 92 00:09 PDT
Subject: Re: Flower garnishes
Nf-ID: #R:1berliINNfh3@agate.berkeley.edu:-1726066418:cdp:1450800004:000:153
Nf-From: cdp.UUCP!lgeller    Oct 14 00:09:00 1992


I can recommend _The Complete Book of Flowers_ by Denise Diamond 
for some recipes using flowers as garnishes, and some good tables 
(and much else).
From: wentzell@ace.acadiau.ca (LEEANN WENTZELL)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Cranberry Muffins
Keywords: lo-fat
Date: 16 Oct 92 13:12:35 GMT
Distribution: rec
Organization: Acadia University

In article <1992Oct15.145834.16985@aplcen.apl.jhu.edu> jern@visual1.jhuapl.edu (Bob Jernigan) writes:
>From: jern@visual1.jhuapl.edu (Bob Jernigan)
>Subject: Re: REQUEST: Cranberry Muffins
>Keywords: lo-fat
>Date: Thu, 15 Oct 92 14:58:34 GMT
>In article <1992Oct14.154011.11736@infonode.ingr.com>, margaret@infonode.ingr.com (Margaret Wiginton) writes:
>|> mworley@mathcs.emory.edu (Meg Worley) writes:
>|> 
>|> 	>Bing!  That pushed the button of one of my biggest kitchen
>|> 	>peeves: CRANBERRIES, and why I can only get them around the
>|> 	>holidays.  Does anyone else have this problem, or do the shops
>|> 	>just conspire to keep the lovely berries out of my hands for
>|> 	>spite? 
>|> 
>|> Yes!  I've got a recipe for an apple/cranberry cobbler that I've
>|> wanted to try for weeks, but nooooo, there's not a grocery store
>|> in this whole town that has fresh cranberries!  Makes me crazy!
>
>Cranberries are grown in the northeastern US states and are
>harvested ONLY in the fall.  For some of us, this is a good thing. :-)
>  
But cranberries store well. I bought a bag of them last November, put them 
in the fridge, and promptly forgot about them. I found them at the end of 
July when I moved to a new house. Aside from a few mushy ones they were 
mostly still good. I made a double batch of Cranberry-Orange Muffins, my 
favorite. Cranberries also freeze well.
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Request for lamb tongue recipes
Organization: Stanford University, California, USA
Date: Mon, 12 Oct 1992 21:56:18 GMT

Was making a way out dish last night from the Frugal Gourmet's
Immigrant Ancestors (?).. anyway, it was lambs tongue persian style.
 It called for ground dried rose petals, and fresh ground cardamon.
 Now, I've been looking for whole caramon for some time with no
result.  The Frug said I'd find it in a spice shop.  Sounds good to
me!  Does anyone in the mid-peninsula San Francisco area know where
a bona fide spice shop is?  Cost-Plus couldn't  save  me  this  time
either.

By the way, the persian style lambs tongue was pretty awful.  I
substituted rose water for the spice, but I doubt that that was the
only problem.  Any other ideas for lamb tongue preparation?

Thanks in advance.
Newsgroups: rec.food.cooking
From: tflynn@encore.com (Tonya Flynn)
Subject: Re: Comfort Food
Organization: Encore Computer Corp., Ft. Lauderdale, FL
Distribution: na
Date: Wed, 14 Oct 1992 21:02:44 GMT

In article <1992Oct12.145208.1@scivax.stsci.edu> morrissey@scivax.stsci.edu writes:
>> 
>> What is your favourite comfort food?  Come all you people heading into
>> autumn (sorry, fall).  What are you going to console yourselves with?
>> 
>Campbell's Tomatoe soup and a grilled cheese sandwich.
>
>
And I thought I was the only one.  If somebody else hadn't said it first,
I wouldn't have mentioned it.  I'm feeling better already.

Tonya
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: nutella
Date: 12 Oct 92 22:23:35 GMT
Organization: Emory University, Dept of Math and CS

Kellie's post on comfort food inspired me... does anyone
have a homemade approximation of Nutella?  I could give
nothing but Nutella for Christmas and all my american
friends and family would breathe nary a word of complaint.
Not to mention my personal paroxysms of pleasure!

Rage away,

meg

-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu
From: jjmorris@gandalf.rutgers.edu (Joyce Morris)
Newsgroups: rec.food.cooking
Subject: applesauce for oil
Date: 17 Oct 92 03:56:57 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

Everyone raved over the brownies made with applesauce and egg whites.
They were really good until I got home and read the nutritional
info on the box.  What I thought were low-fat were not.  Even
substituting the applesauce and egg whites, there was still three grams
of fat in each brownie.  It is better than the 7.5 that would have been
there if I had used oil and a whole egg, but not the wonder food I was
looking for.

By the way there is 1 gram of fat in every tablespoon of cocoa.

Joyce Morris  jjmorris@gandalf.rutgers.edu
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: Re: nutella
Date: 14 Oct 92 13:54:57 GMT
Organization: Emory University, Dept of Math and CS

In article <1992Oct14.011933.14312@news.columbia.edu>, betsey@cunixf.cc.columbia.edu (Elizabeth Fike) writes:
> There's something I don't understand:
> 
> Are you folks all looking for the recipe for nutella because you
> can't find it, or because you have this uncontrollable urge to
> make it yourselves?

Oh, I can find nutella here in Atlanta, but the cost leaves me
swooning -- $5 for the smallest bottle.  If I can make it myself
for a reasonable price, it will be worth the trouble.  Am I
really the only person who does like paying that much?

meg
 
 

-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu
From: daoffer@ccwf.cc.utexas.edu (Debora Offer)
Newsgroups: rec.food.cooking
Subject: Re: rec.cooking.cleaning.up
Date: 16 Oct 92 18:30:09 GMT
Distribution: na
Organization: The University of Texas at Austin
In-reply-to: isar@ac.dal.ca's message of 7 Oct 92 23:06:18 GMT


	In article <BvqD4I.H0u@usenet.ucs.indiana.edu>, lblanken@silver.ucs.indiana.edu (Laura Blankenship) writes:
	> Here's how it goes in our house:
	> 
	> 1. I do most of the cooking--since he doesn't like to cook.
Yes!
	> 2. Neither one of us really cleans up though whoever doesn't cook
	> is supposed to do it.
Yes!
	> 3. Next time I cook I clean up (usually a day later).
	> 
Yes!
--

\__ __/          Debora    daoffer@ccwf.cc.utexas.edu           \__ __/
   T any opinions expressed are mine, not necessarily my employers T
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Problem Oven
Organization: Indiana University
Date: Sat, 17 Oct 1992 03:30:37 GMT

>lblanken@silver.ucs.indiana.edu (Laura Blankenship) writes:
>>Somebody please help me.  I have a gas oven that runs off of a propane
>>tank.  It seems to be extremely hot.  For instance, I just ruined a
[...]
>>black.  Any hints or suggestions would be greatly appreciated.

Buy an oven thermometer and learn how to use it. :-)

(This is especially important if you do cakes or pastries.)
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
From: nev@cbnewsj.cb.att.com (nancy.e.ellard-vass)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:  Berbar or Babra Seasoning
Date: 15 Oct 92 17:06:22 GMT
Organization: AT&T

In article <1bis39INNgj0@usenet.INS.CWRU.Edu>, al136@cleveland.Freenet.Edu (Mathew Stephen) writes:
> 
> Hello,
>   My grandmother said she was at a Negerian restaurant and had 
> some food flavored with a seasoning called berbar or babra that
> was delicious.  Its a mixture of herbs that may include cinnamon, 
> alspice, and someothers that I cant read her handwriting :) 
> What she wanted to know where she could find it or possible make
> it herself.  Does anyone have any suggestion?  Please email if
> you can.   Thanks.

I think what your grandmother is referring to is Berbere. A mixture of
spices and butter (I think). I saw the Frug do a show on Ethiopian cooking
and his book on "Our Immigrant Ancestors" will have a recipe. If you
don't have the book let me know and I'll post a recipe.

Also, I have ordered items from G.B. Ratto of San Francisco, I remember
they had Berbere as a powdered spice, you might want to give them a call.

Good luck.

Nancy
att!hoqax!nev
908-949-5679
From: TONY@SLACVM.SLAC.STANFORD.EDU (Tony Roder)
Newsgroups: rec.food.cooking
Subject: Re: Translation please
Date: 7 Oct 92 22:59:19 GMT
Organization: Stanford Linear Accelerator Center

In article <1992Oct07.165445.10836@NeoSoft.com>, arielle@NeoSoft.com (Stephanie
da Silva) says:
>
>100g de haricots
>2-3 cuillerees a soup de graisse ou de beurre
>(ou du lard selon les gouts)
>1 cube de bouillon special
>1 oignon
>sarriette, persil
>sel, poivre
>
>Laisser tramper les haricots dans de l'eau pendant la nuit.  Les egoutter
>et les faire cuire dans du bouillon dont il ne devra rien rester une fois
>la cuisson terminee.  Faire revenir dans du beurre l'oingon hache fin, y
>ajouter les haricots et assaisonner.
>
100 grams beans
2-3 tablespoons of fat or butter
(or lard, depending on taste)
1 cube of special bouillon
1 onion
[don't know sarriette, but I'll tell you tomorrow], pepper

Soak beans in water overnight.  Drain them and cook them in bouillon,
of which nothing should be left after the cooking is ended.  Saute the
finely chopped onion in butter, add the beans, and season.

Bon appetit....

-----------------------------------
Tony Roder, speaking his mind .....
Newsgroups: rec.food.cooking
From: jca@druwa.ATT.COM (Jill C. Arnson)
Newsgroups: rec.food.cooking
Subject: HELP need SALSA recipe
Keywords: salsa tomatoes peppers
Date: 15 Oct 92 22:09:16 GMT
Distribution: rec


	AUGH!!!!  Frost has hit and now I have a kitchen full of green-->red
tomatoes, as well as 6 different kinds of ripe chili peppers.

	Does anyone out there have a good salsa recipe?  How long would it
keep and can I freeze it?

thanks,
--
jill c. arnson		AT&T Bell Labs, Denver; (303)538-4800
jca@druwa.att.com or att!(druco/drutx)!druwa!jca
*** "When you climb high, remember that the beauty you see is only an
illusion created by G-d to keep your sanity."
Newsgroups: rec.food.cooking
From: louray@seas.gwu.edu (Michael Panayiotakis)
Subject: Re: sandwiches
Organization: George Washington University
Date: Fri, 16 Oct 1992 22:32:58 GMT

Well, It's not something alltogether different, but try putting "Thousand 
Island" dressing in them, instead of what you are currently using.
I also heard a rumor that that's the secret ingredient in BigMacs (tm).

From: Ladd.Morse@p804.f70.n109.z1.fidonet.org (Ladd Morse)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Milky Way Cake Recipie
Date: Wed, 07 Oct 1992 23:35:31 -0500

Re: your recipie for the Milky Way Cake
 
My teeth hurt just from reading the recipie!!  And I'm not even a fan of Milky
Ways!
 
Now if it was Mounds bars......
From: asa@STL-09SIMA.ARMY.MIL (Will Martin on 9000)
Newsgroups: rec.food.cooking
Subject: Re:  Amateur sharpening -- dangerous to knives?
Date: 7 Oct 1992 15:27:25 -0500
Organization: UTexas Mail-to-News Gateway
NNTP-Posting-Host: cs.utexas.edu

>I'd suggest going to a public library and looking at woodworking books
>for knife sharpening with stones.
>Henry Troup - HWT@BNR.CA (Canada) - BNR owns but does not share my opinions

Try to find this book. You can buy it mail order from knife dealers
and knife-collectors publications, but getting it from a library would
be better, as you really don't need to re-read it over and over...

THE RAZOR EDGE BOOK OF SHARPENING, by John Juranitch

The book goes into detail about his method of sharpening, and though it
pushes the special products his firm makes, you can follow the same 
general principles with sharpeners from other sources -- I use a Lansky
kit and a Sears "Wet Sharp" stone-rotating-in-water-bath powered unit
myself, plus various crock sticks and diamond sharpeners.

Regards, Will
From: rab@casbah.acns.nwu.edu (Robert Barris)
Newsgroups: rec.food.cooking
Subject: REQUEST: Smoked Trout Cheesecake
Summary: recipe for a non-sweet cheesecake
Keywords: cheesecake, smoked
Date: 16 Oct 92 04:08:49 GMT
Article-I.D.: news.1992Oct16.040849.1697
Distribution: usa
Organization: Northwestern University, Evanston, Illinois, USA

I originally saw this recipe in the late '70's in the precursor to Cuisine or
Bon Apetite, or something like that.  I later stumbled across it being served
at The Epicure in Suttons Bay, MI, which has since gone out of business. 
Anyway, it was delicious and unusual as an appetizer, and if anyone has the
recipe I would be very grateful for it.  Thanks.



-- 
Robert  Barris              708-491-7228
School of Music             email  rab@casbah.acns.nwu.edu 
Northwestern University     Compuserve 71141,1134
Evanston, IL 60208
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Request: Cheese Fondue (NOT Swiss!)
Organization: Lockheed Missiles and Space Co.
Date: Wed, 14 Oct 92 21:03:53 GMT

In article <Bw2Cpu.EG5@fulcrum.co.uk> igb@fulcrum.co.uk (Ian G Batten) writes:
>In article <ANDERSON.92Oct9222126@sapir.cog.jhu.edu> anderson@sapir.cog.jhu.edu (Stephen Anderson) writes:
>> No. Fondue IS Swiss. This is not pedantic purism: Cheeses like Gruyere
>
>It's an interesting discussion.  The whole Austria // Switzerland //
>Southern Germany // Northern Italy area makes hard cheeses and has
>various dishes that involve melting it.  Even before we get involved in
>oddities like Fondue Bourginon (which is meat dipped in hot oil and is
>essentially French and doesn't involve cheese at all) there are things
>like Raclette 

 in reagrds to the Raclette - it is usually served on a 'hot' plate
 especially made for this purpose, where you melt some cheese and
 pull it off and put it on a cracker or bread - this is delicious
 served with a good wine on a cold evening - great fun at an intimate
 party too...

>which don't appear to be as strongly associated with the
>Swiss.
>
>I've had lovely Fondue derived dishes in other parts of that area than
>Switzerland, and would hesitate to claim that they were bogus.  Remember
>how volatile the borders have been...
>
there's a place, The Lowell Inn, in Stillwater, MN, on the MN WI border,
that has a restaurant called the Matterhorn Room - there is no menu -
you sit down and are served a glass of sherry (aperitif)
then, escargot in garlic butter with a great dark bread on the side
     and your first bottle of white wine
then, a fresh salad with four different dressings that include one
     with goat cheese, and your second bottle of white wine
while you're eating your salad, the waiter brings a fondue pot with oil
     in it and lights it, after you finish your salad, you're served
a plate with assorted condiments on it and a plate of bite-sized pieces
     of beef for fonduing <sp?> - and a bottle of red wine
when you are finished with the beef fondue, you are served green grapes
     in sour cream and, if you prefer, a sprinkling of brown sugar, along
     with a pot of great coffee......





-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: dudley@oasys.dt.navy.mil (Karen Witkoski)
Newsgroups: rec.food.cooking
Subject: Halloween Party Recipes
Date: 7 Oct 92 19:52:58 GMT
Article-I.D.: oasys.26123
Expires: 30 Oct 92 05:00:00 GMT
Reply-To: dudley@oasys.dt.navy.mil (Karen Witkoski)
Organization: NSWC, Annapolis, Maryland

My 15-year-old son wants to have a Halloween Party for his high school
friends.  I'd like to kind of gross them out.  I like the idea of the
kitty poop cookies and plastic flies on the table.  Does anyone else
have any really neat but weird recipes for these kids?

Karen
Newsgroups: rec.food.cooking