HDTenEightyP/NetNews huggingface dataset:
From: arielle@taronga.com (Stephanie da Silva)
Subject: Red, White and Blueberry Cheese Pie
Status: RO
Organization: Taronga Park BBS
Date: Tue, 26 Jan 93 6:17:46 CST
X-Mailer: ELM [version 2.2 PL16]

Subject: RECIPE: Red, White & Blueberry Cheese Pi
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 26 Jan 93 17:55:54 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

   RED, WHITE & BLUEBERRY CHEESE PIE  
  
1 prepared graham cracker pie crust (8"), about 6 ozs, 2 large eggs  
1/4 cup cottage cheese, 3 Tbsp lemon juice, 1 Tbsp grated lemon peel  
8oz cream cheese (at room temperature), 1/2 cup powdered sugar, 1 tsp vanilla 
1 cup sour cream, 2 Tbsp granulated sugar, about 1 cup strawberries rinsed  
1/2 cup blueberries rinsed, strawberry sauce  
Strawberry Sauce: In food processor or blender combine 1 cup sliced   
strawberries, 2.1/2 Tbsp sugar, 1 Tbsp raspberry or cassis syrup & 1 tsp   
lemon juice. Whirl until pureed.   
  
Bake pie crust in a 375oF oven until lightly browned, about 5 mins. Remove   
from oven; set aside to cool slightly. Reduce oven temperature to 350oF. In   
food processor or blender, combine cream cheese, cottage cheese, lemon juice, 
lemon peel, eggs & powdered sugar; whirl until smooth. Pour into partially   
baked pie crust. Bake at 350oF until centre jiggles only slightly when gently 
shaken, about 25 mins. Meanwhile, stir together the sour cream, granulated   
sugar & vanilla. Remove cheese pie from oven & reduce temperature to 250oF.   
Spread sour cream mixture lightly over top of cheese pie. Return to oven &   
bake for 5 mins. Cool in pan on a rack, then refrigerate until chilled, at   
least 2 hours. Decorate with strawberries & blueberries. Serve with sauce to  
drizzle to taste over each wedge. Makes 6 servings. 465 calories per serving, 
plus sauce: 15 calories per tablespoon. Great pie for July 4 celebrations.  
Recipe courtesy of Sunset Magazine July 1988 (USA).  
  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  

Newsgroups: rec.food.recipes
From: jerry.miller@travel.com (Jerry Miller)
Subject: REQUEST - Crab Rangoons
Status: RO
Reply-To: jerry.miller@travel.com (Jerry Miller)
Organization: Travel Online / St. Louis Online - St. Louis, MO
Date: 23 Jan 93 21:58:00 GMT

JMT-> Newsgroups: rec.food.recipes
   -> From: julliet@wpi.WPI.EDU (Julie Marguerite Turner)
   -> Subject: REQUEST - Crab Rangoons


     Title: CRAB RANGOON
Categories: Appetizer
  Servings: 36

Ingredients:
    8 oz Cream cheese (1 pkg)
    6 oz Frozen crabmeat
    1 lb Won Ton Skins
    2 t  Worcestershire sauce
  1/2 t  Garlic powder

Directions:
    Mix cream cheese and crab.  Place 1 tsp. of mixture in middle of Won
Ton skin and fold like an envelope.  Fry in hot oil on both sides,
medium high on stove; let get brown.   Serve hot with sweet and sour
sauce.

SWEET & SOUR SAUCE:
    1 c  Sugar
  1/2 c  White vinegar
  1/2 c  Water
    1 T  Green pepper, finely diced
    1 T  Pimento, finely diced
    2 T  Cornstarch

    Combine all ingredients.  Cook over low heat until thick, stirring
constantly.  Simmer 5 minutes.

---
 . QMPro 1.01 41-8551 . A good scare is better than good advise.
                                                                                                                        

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST: Vegetarian food for picky eaters
Status: RO
Organization: Taronga Park BBS
Date: Mon, 25 Jan 93 16:49:10 CST
X-Mailer: ELM [version 2.2 PL16]

From: jojo@leland.Stanford.EDU (Joanne Spetz)
Subject: REQUEST: Vegetarian food for picky eaters
Organization: DSG, Stanford University, CA 94305, USA
Date: Mon, 25 Jan 93 19:34:29 GMT

This may be an impossible request...

I'm looking for vegetarian main-course dishes that my S.O. will eat.  A lot 
of recipes won't work for him because:

* He doesn't like lentils or split peas and is only somewhat willing to
	eat black beans, kidney beans, etc.
* He was lactose-intolerant when young, and thus never developed a liking 
	for foods with a lot of cheese and cream.  Tofu substitutes are not 
	accepted.
* Non-standard root vegetables are not appreciated.  This means parsnips,
	beets, etc.  Turnips are okay.  Celery root would be fine.

Any recipe would be appreciated!  I'm particularly interested in stews that 
are based on potatoes (filling!), hashes (rice or potatoes), and Mexican-
style dishes that are not meat/cheese intensive (some cheese is ok).  Spicy 
food is great!  We have no aversion to curry, chili, etc.

Thanks,

Joanne
-- 
Joanne Spetz				Department of Economics
jojo@leland.stanford.edu		Stanford University

Newsgroups: rec.food.recipes
From: Lydia Visco <lvisco@u.washington.edu>
Subject: Re: REQUEST Italian Dessert Cake
Status: RO
Organization: University of Washington, Seattle
Date: Tue, 26 Jan 93 11:06:36 -0800

In article <VU8NH5B@taronga.com> you write:
>Subject: REQUEST: Italian dessert/cake
>Summary: Nuts and sultanas coilded in pastry
>-- 
>Paul Hudson      paulh@harlqn.co.uk     +44 223 872522 (fax 872519)
>Harlequin Ltd, Barrington Hall, Barrington, Cambs. CB2 5RG, England
>

It might be this dessert dish, if not e-mail me and I can continue to wade
through my Italian cookbooks.

>From _The Friends of Don Orione Cook Book_ ; Don Orione being a retirement
home for Italians, and the cookbook was compiled by its residents, so the the
recipe is not very precise as the cook might have come from rural Italy.

SFOGLIATELLI DOLCE

	dough:
		3 lbs. flour		1 glass oil*
		.25 lb. sugar		1 glass white wine*
		.25 lb. sugar**		water
		3 eggs

	filling:
		4 lbs. almonds		1 lb. citron
		2 lbs. walnuts		4 lemon skins
		3 lbs. raisins		2 cups sugar
		4 lbs. prunes-cooled	oil
		nutmeg			cinnamon

Brown almonds in oven.  Chop almonds, raisins, walnuts, prunes, citron and
grated lemons.  Keep these fruits and nuts each in a separate bowl.  Mix
flour, sugar, eggs, oil and wine thoroughly.  Add some water to make a
stiff dough.  Roll very thin.  Use .25 lb. dough for each Sfogliatelli. 
Roll out and dip your hand in oil, put on dough.  Now put a layer of each
fruit and nuts, sprinkle some sugar, nutmeg and cinnamon, roll up and
close ends.  Bake 375o F oven until light brown.


*I am guessing, but I wonder if a glass might equal a cup.

**I think this might be a typing error at press.

Sorry about the US measurements.

Obviously, this recipe must be for a large group of people...a wedding,
perhaps; alter amounts accordingly.


Lydia Visco

lvisco@u.washington.edu     Seattle, Washington, USA

Newsgroups: rec.food.recipes
From: Bob Jewett <raj@margaux.fc.hp.com>
Subject: RECIPE: Asparagus Under Wraps
Status: RO
Mailer: Elm [revision: 64.9]
Organization: Taronga Park BBS
Date: Tue, 26 Jan 93 10:55:34 MST

Asparagus Under Wraps

Source: Bon Appetit, April 1991, pg. 76

Serves: 20-30

Ingredients:

   - 2 garlic cloves (unpeeled)
   - 1 tablespoon olive oil
   - 2 1/2 ounces mild fresh goat cheese (Montrachet, Feta, ...)
   - 1/4 teaspoon ground black pepper
   - 30 asparagus spears, trimmed about 3-4 inches longer than the width
     of the prosciutto
   - 15 paper thin prosciutto slices
   - salt

1. Pre-heat the oven to 400F.  Place the garlic cloves in a small baking
   dish.  Drizzle olive oil over the garlic and toss to coat.  Bake until 
   the garlic is very soft, basting occasionally with oil, about 15 minutes.

2. Pour oil off garlic into a small bowl.  Cool garlic and peel.  Add
   garlic, goat cheese and pepper to oil and mash together.

3. Cook the asparagus in a large pot of boiling salted water until crisp
   and tender, about 5 minutes.  Transfer to bowl of ice water and cool.
   Drain and pat dry.

4. Cut each prosciutto slice in half, crosswise.  Spread 1 side of each
   prosciutto slice with the cheese mixture.  Place 1 asparagus spear at
   1 short end of each slice.  Roll up tightly.  Transfer to cookie sheet.
   (This can be prepared one day ahead.  Cover tightly and refrigerate).

5. Pre-heat oven to 400F.  Bake asparagus until heated through, about 5
   minutes.  Transfer to platter and serve.

Newsgroups: rec.food.recipes
From: amo@mvuxd.att.com
Subject: Re: REQUEST - Crab Rangoons
Summary: Trader Vic
Organization: AT&T
Date: Mon, 25 Jan 93 13:27:50 EST

In article <0VANRKD@taronga.com>, julliet@wpi.WPI.EDU (Julie Marguerite Turner) writes:
> 	I'm not sure I spelled it right but I'm looking for a Chineese
> appitizer called Crab Rangoons.  There is basically crabmeat and sourcream


		         CRAB RANGOON
	       from Bon	Appetit's Great	Restaurant Recipes
	       recipe from Trader Vic's, San Francisco,	CA

       1/2 pound crabmeat, drained & chopped   
       1/2 pound cream cheese, room temperature
       1/2 tsp A-1 steak sauce		       1/4 tsp garlic powder
       2 1/2 to	3 dozen	won ton	wrappers       1 egg yolk, well	beaten
       oil for deep frying		       Chinese mustard or red sauce

       Combine crabmeat, cream cheese, A-1 sauce and garlic powder.
       Heap 1 teaspoonful crabmeat mixture in center of	one won	ton
       wrapper.	 Gather	edges together,	moisten	with egg and pinch
       or twist	to seal.  Heat oil in electric frypan or skillet to
       375 degrees F.  Fry in bunches until golden brown, about	3
       minutes.	 Drain on paper	towels.	 Serve hot with	Chinese
       mustard or red sauce.  Makes 2 1/2 to 3 dozen.

Newsgroups: rec.food.recipes
From: peterson@stsci.edu (Karla Peterson,308,5080,)
Subject: REQUEST: Spaghetti sauce bread
Status: RO
Apparently-To: rec-food-recipes@rutgers.edu
Reply-To: peterson@stsci.edu
Organization: Space Telescope Science Institute, Baltimore MD
Date: Thu, 21 Jan 1993 21:57:31 GMT

I tried a really neat bread at the cafeteria yesterday.  It was
orange and tasted like it had spaghetti sauce in it (ie tomatoes
and appropriate spices).  Does anyone have a bread recipe like
this?  (Preferably for a bread machine, but I could modify a regular
recipe.)


Newsgroups: rec.food.recipes
From: doepj@ils.unc.edu (Julie C. Doepken)
Subject: Request:  Scottish Shortbread
Apparently-To: uunet!rec-food-recipes
Keywords: Shortbread
Organization: UNC Office of Information Technology
Date: Tue, 26 Jan 1993 14:37:40 GMT

 I am new to this newsgroup and I would love to have an "authentic"
Scottish Shortbread recipe.  Anyone of Scottish heritage have a good
family recipe to share?

Thank you in advance,

Julie Doepken
DOEPJ@RUBY.ILS.UNC.EDU

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Indian Pudding
Status: RO
Organization: Taronga Park BBS
Date: Fri, 22 Jan 93 19:45:11 CST
X-Mailer: ELM [version 2.2 PL16]

Indian Pudding

1/2 cup corn meal
4 cups milk
1 cup brown sugar
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon salt
1/2 cup dark molasses
2 cups light cream
2 cups heavy cream

Preheat oven to 275F -- very low.  Combine the corn meal with one cup
of milk.  Scald the remaining three cups of milk in a saucepan over 
medium heat.  Stir in the corn meal mixture a little at a time and cook,
stirring, constantly, for 15 minutes, or until the mixture is about as 
thick as breakfast cereal.  It is important to keep stirring to prevent
lumps.  Remove from heat.  Combine sugar, spices and salt, stir them 
into the corn, mixture.  Add the molasses and light cream.  Pour into
a greased two-quart baking dish and bake for two hours.  Set aside at
least an hour.  Serve pudding warm with a pitcher of heavy cream to
pour over each portion at the table.
-- 
Stephanie da Silva                                    arielle@taronga.com

Newsgroups: rec.food.recipes
From: PLANCHAJ@ctrvax.vanderbilt.edu (Tony Planchart)
Subject: REQUEST: Pasta Primavera
Status: RO
Apparently-To: rec-food-recipes@relay1.uu.net
Organization: Vanderbilt University
Date: Fri, 22 Jan 1993 15:30:01 GMT
X-News-Reader: VMS NEWS 1.24

Could someone please post a recipe for Pasta Primavera?  Thanks in advance!

Tony

Newsgroups: rec.food.recipes
From: rdiamond@attmail.att.com
Subject: REQUEST: Majarete (Corn Pudding)
Status: RO
Keywords: dessert corn pudding
Organization: AT&T
Date: Fri, 22 Jan 93 12:38:29 EST

On trips to Latin America, I've come across a dessert called 'Majarete'
several times.  It's a sweet milk-based pudding made with cornmeal.
I've had it in Venezuala, Chile, and the Dominican Republic.

Does anyone have a recipe for this one?

-- 
+----------------+--------------------------------------------------------+
| Robert Diamond | EMAIL:   rob@infpro1.att.com                           |
| AT&T           | ATTMAIL: !rdiamond                                     |
| Warren, NJ     | HANG_OUT_THE_WINDOW_AND_SHOUT_MAIL: Hey, Rob!          |

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Zucchini
Status: RO
Organization: Taronga Park BBS
Date: Thu, 21 Jan 93 20:08:51 CST
X-Mailer: ELM [version 2.2 PL16]

From: jackie.henriksen@rose.com (jackie henriksen)
Subject: zuchinni recipes
Organization: Rose Media Inc, Toronto, Ontario.
Date: Thu, 21 Jan 1993 23:08:25 GMT

Date Entered: 01-21-93 18:04
S >   I've got a zuchinni bush (or courgette) and so I've got
S >lots and lots of zuchinnis Apart from boiling them, how
S >can I cook them ? 

Hi here is a recipe that my family loves.  I call it zuchinni, onion 
and cheese casserole.

8 to 10 medium zuchinnis
4 medium size onions
1 lb brick cheese
(or if you want you can use 1/2 brick and 1/2 mazerella)
1/4 lb butter
2 t celery seed
1 t allspice
2 t black pepper
1/4 t salt

Slice zuchinnis peel onions,cut in half and slice.  Put butter in 
large fry pan and layer zuchinnis and onions.  When all in add spices 
and cover with water.  Bring to a boil and then let them simmer until 
soft. Meanwhile grate cheese and set aside.  When zuchinni and onion 
are soft pour off any excess liquid. Transfer to casserol dish and mix 
in cheese.  Put in oven or microwave to melt cheese.  Stir cheese in 
and if the dish is a bit watery add a tablespoon of flour and mix 
again.  This can be made earlier in the day and warmed in the 
microwave or oven.

Hope you enjoy.  I have a whole book of recipes just for zuchinnis 
around here someplace. I know for sure there is a good receipe for a
zuchinni loaf.
---
   RoseReader 1.70 R003151
   RoseMail 2.00 : RoseNet<=>Usenet Gateway : Rose Media 416-733-2285

Newsgroups: rec.food.recipes
From: trmakuu@uta.fi (Marjo Kuusto)
Subject: REQUEST: P E R O G I E S
Status: RO
Organization: University of Tampere, Finland
Date: 21 Jan 93 09:56:30 GMT


Anyone know how to make Perogies in the
right and traditional way?  I only know
that there's potatoes and cheese inside.
Where do they come from originally, by the way?
I've had some in Canada but I guess they come
from Ukraine or something.

Thanks in advance!



-- 
***************************************************************
Marjo Kuusto               My memory is muddy
trmakuu@uta.fi             What's this river that I'm in?
******************************** - The Tragically Hip - *******

Newsgroups: rec.food.recipes
From: "Dave Record, Mgr, Distributed Computing Services"
      <record@nebula.ssd.lmsc.lockheed.com>
Subject: Bread Pudding
Status: RO
Organization: Taronga Park BBS
Date: Wed, 20 Jan 1993 14:52:37 EST

Hi, Stephanie

     Hal Lynch at Utah State asked for a simple recipe for bread pudding.
Here's one I pulled off Prodigy's Cookbook.  Looks pretty simple.
I sent Hal a copy.  Here's a copy to post if you think others are
interested.
                           Dave Record
                           record@force.decnet.lmsc.lockheed.com
*************************************************************************

BREAD PUDDING                        Makes 8 servings
 
Here is a bread pudding that is one of the best of the firm, 
custardy, homey types.
 
Created by: Ambassador Hotel, Los Angeles

6 eggs 
1 qt milk 
1 t vanilla
3/4 C sugar
1/2 t ground nutmeg
6 thick slices egg bread, diced 
   or 12 regular size slices egg 
   bread, diced
Jam or jelly (optional)
Cherries, raisins or 
   other fruit (optional)
Ground cinnamon (optional)
Flake coconut (optional)

Beat eggs. Beat in milk, vanilla, sugar and nutmeg. Mix in bread cubes.
Turn into greased 2-quart baking dish. Jam or jelly may be swirled through
mixture. Or add cherries, raisins or other fruit. Sprinkle with cinnamon
and coconut, if desired. Bake at 325F 45 minutes, until set. 

Newsgroups: rec.food.recipes
From: yumei <yumei@wam.umd.edu>
Subject: Re: REQUEST: Vegetarian food for picky eaters
Status: RO
Organization: University of Maryland, College Park
Date: Tue, 26 Jan 1993 20:00:32 -0500


Hi there, 

     I know you are looking for stews, hashes, or Mexicon style dishes, but I 
have a suggestion for a simple, delicious meatless dish that I thought  you 
may try.  The ingredients can be altered or replaced depending on what you like
and eventually you will develop a filling you love:

Meatless Chinese Dumplings:
	Dumpling wrappers (the round type)
	a small head of cabbage
	one or two carrots
	1/3 lb. of shrimp meat (optional)
	salt, pepper 
	pinch of sugar; 1 tsp. soy sauce; (both optional)
       
Defrost the frozen wrappers about 2 hours ahead of time (in room temp.) Bring
water to boil in a sauce pot; cut cabbage to large chunks (get about 3 cups
worth).  Drop the cabbage chunks into boiling water for about 3 minutes.  
Drain, cool.  Then use a food processor to mince the cabbage.  As you transfer
the minced the cabbage to a mixing bowl, squeeze out the excess juice (it is  
not crucial how much juice gets squeezed out.)  Mince the carrots and shrimp
as well.  Mix everything together.     

Bring a large pot of water to boil.  Meanwhile:

Have a small bowl of water handy.  Pick up one wrapper at a time, moisten the
round edges, place a small amount of filling in middle (you will eventually
figure out how much filling you can handle.) Fold the wrapper in half, press
the edges together firmly.  Place each finished dumpling  on a lightly floured
surface, and boil them in boiling water about 3 minutes after they flow to
the top, stirring constantly.  Drain and serve.

The advantage of this recipe is that you can substitute the cabbage with just
about anything you like: using a all-shrimp filling; minced green beans; 
cucumbers, eggs (scrambled first.)

It looks complicated, but after you make your first batch, it will be so easy
that you want to do it every week.

Good luck
						Yumei

Newsgroups: rec.food.recipes
From: John Hawkins <JWH123@PSUVM.PSU.EDU>
Subject:    Wanted: Microwave Rice pudding
Organization: Penn State University
Date: Sun, 24 Jan 1993 18:56:20 EST

Can anyone give me a recipe for rice pudding for the microwave?  Please
something to make in a dorm room.  I'd appreciate it.

Newsgroups: rec.food.recipes
From: susan@wuee1.wustl.edu (Susan Castleman)
Subject: Re: REQUEST: bread pudding 
Status: RO
Organization: Washington University, St. Louis Mo.
Date: Thu, 21 Jan 93 22:06:18 -0600

4 C. bread cubes (lightly packed into cup-4/5 slices)
1/2 C. brown sugar (packed)
1/4 t. sale
(should be salt)
1/2 C. raisina (optional)
2 C. milk
1/4 C. butter
2 eggs

Spread bread cubes evenly in 8" round dish. Sprinkle evenly w/brown sugar,
salt, then raisins.

Measure milk into 1-qt. measuring cup.  Add butter. MICROWAVE at High 4 
Minutes, until butter is melted and milk is warm. Rapidly stir in eggs with a
fork and mix well.  Pour over bread cubes in dish.

Microwave at Medium High 9-12 minutes, rotating dish (if mw has no turntable)
1/4 turn after 6 minutes.  When cooked, center may still be slightly soft but
will set up as pudding cools.  Serve warm or chilled.

Makes about 6 servings.

Enjoy!
/////////////////////////////////////////////////////////////////////////////
susan@wuee1.wustl.edu				Washington University-St.Louis
//////////////////////////////////////////////////////////////////////////////

Newsgroups: rec.food.recipes
From: gellmore@pearl.tufts.edu
Subject: RECIPE: Raisin Pie (LARGE)
Status: RO
Apparently-To: rec-food-recipes@uunet.uu.net
Organization: Tufts University - Medford, MA
Date: Thu, 21 Jan 1993 19:57:53 GMT

Fly Cemetery Pie  (Raisin Pie)

4 lbs raisins
1/2 jar of apple sauce
1/2 cup of brown sugar
cinnamon
1 Tablespoon lemon juice
one pie crust and top


Roll out the pie crust and place in 12" x 18" pan. 
Blend apple sauce, lemon juice, and sugar.
Mix in raisins, then put fruit into the pie crust.
Sprinkle cinnamon on top, then cover with slitted crust top
Bake at 400 for 30-45 min, until crust is golden brown.
Cut into squares.


This recipe is for a LARGE pie to feed about 15 people (note the large
rectangular pan specified. I've never tried civilized sizes of this recipe, but
I would guess that dividing portions by 4 would produce a normal 8" circular
pie.    

Newsgroups: rec.food.recipes
From: benson@rtc.atk.com (Jason "Jake" Benson)
Subject: request for pozole
Status: RO
Organization: Alliant Techsystems, Inc., Mpls, MN
Date: 	Sun, 24 Jan 1993 13:42:40 -0600

I'm looking for a pozole recipe, but haven't been able to find one in 
English. Can anyone help me out? Thank you in advance!
From: zlsiimw@info.manchester-computing-centre.ac.uk (Mark Whidby)
Newsgroups: rec.food.recipes
Subject: RECIPE: whisky truffles
Date: 21 Jan 93 12:26:54 GMT
Reply-To: M.Whidby@mcc.ac.uk
Organization: Manchester Computing Centre
Status: RO



I don't normally read this group but I made some of these and brought them
into work. Someone asked me for the recipe so I typed it up and thought
it seemed like a good idea to post it here as well. I don't know much
about ingredient quantities but I should point out that the ingredients
are in British measures.


                            Whisky truffles
                            ===============


Ingredients
===========

1.5 lbs good quality plain chocolate
10 fl. oz. double cream
"small" glass whisky (original recipe says use malt whisky but I just
                      cannot bring myself to do this; I use 'Famous Grouse')


Method
======

Bring cream to the boil. Remove from heat and add half the chocolate
(broken up). Stir gently until chocolate melted and thouroughly mixed.
Add the whisky and stir until well mixed in.

Transfer mixture to a metal bowl (I don't bother with this and just keep
it all in the original saucepan) and place in a bowl of iced water. Beat
with a wooden spoon until cool and thick.

Transfer mixture into piping bag and pipe into 2.5 cm rounds on sheet of
greasproof paper. Place in fridge to firm up. 

Remove from fridge and roll into balls (original recipe suggests dusting
hands with icing sugar to prevent sticking but it doesn't seem to work).
This is incredibly messy. Make sure you have a bowlful of hot water to
plunge your hands into afterwards or else you'll end up with chocolate
covered taps.

Keep balls on greaseproof paper and chill in fridge again until firm. I
actually put mine in freezer section for about 1/2 hour.

Melt the remaining chocolate. Try to do this with as little heat as
possible or else the balls will rapidly disintegrate with the heat.
Using small forks dip each ball into melted chocolate and cover
thouroughly. Do each ball as fast as possible. The original recipe
suggested rolling each ball in cocoa while the chocolate is still molten
but I reckon this will cause ball breakdown due to the extra handling
involved.


Eating and storage
==================

It is suggested that they improve if you keep them for a few days before
eating. It is extremely difficult to verify this. In any case, keep in
an airtight container in the fridge with a padlock on.

-- 
_____________________________________________________________
Mark Whidby, Distributed Systems, Manchester Computing Centre
Newsgroups: rec.food.recipes