HDTenEightyP/NetNews huggingface dataset:
From: JMESSING@Novell.COM (Jeff Messinger)
Subject: REQUEST: Need juicer recipes
Apparently-To: rec-food-recipes@uunet.uu.net
Organization: Novell, Inc.
Date: Tue, 5 Jan 1993 16:16:31 GMT

I have recently received a Juicer for Christmas
and it did not come with any recipes. If there 
is anyone that could recommend some good 
recipes or recipe books for juicers it 
would be greatly appreciated.
Thanks in advance.

Jeff
--------------------------------------------------------
Jeff Messinger
Novell, Inc.
Internet: Jmessing@novell.com
Fax: 801-342-1085
Disclaimer: The opinions expressed here are solely mine.
            Besides who else would want to claim them.
--------------------------------------------------------

Newsgroups: rec.food.recipes
From: SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh)
Subject: Re: Better Than Sex Cake
Followup-To: rec.food.cooking
Organization: University of Florida, NERDC
Date: 6 Jan 93 17:14:18 GMT


This sounds a little like a quick cake my mom makes, we call it
Piggin' Out Cake.  It is *mildly* sweet ...
 
 
 1 box yellow cake mix
 1 can mandarin orange sections, NOT drained
 1 large can crushed pineapple with juice (unsweetened)
 2 small packages instant vanilla pudding mix
 1 large container Cool Whip or equivalent
 
Mix cake as directed on box (you could sub a from-scratch cake here,
tho I usually use a mix ... ) and add orange sections and juice.
Divide mix between 3 greased and floured cake pans and bake.  Cool
on racks.  Combine cool whip, undrained pinapple, and pudding (make
sure it's instant!) and spread between layers and over top and sides
of cake.  The pudding kindof dissolves in the pinapple juice and adds
a mildly vanilla flavor to the cool whip.  It's definitely non-gourmet,
but now and then I enjoy it.  My husband can eat it by the pound.
 
susan

Newsgroups: rec.food.recipes
From: GEN5075@Husky1.StMarys.Ca (CLAIRE MOXON)
Subject: REQUEST:  Phyllo desserts other than baklava (without cloves)
Status: RO
Apparently-To: rec-food-recipes@uunet.uu.net
Organization: St. Mary's University, Halifax, N.S., Canada
Date: Sat, 9 Jan 1993 23:41:37 GMT
X-News-Reader: VMS NEWS 1.13.SMU

Hello:

Having recently made my annual Christmas batch of baklava, and loved every
bit of it, I was wondering if anyone has some good (preferably sweet and
sticky) recipes for other desserts using phyllo pastry.  I once had one
from a local Greek Festival with custard in it that I would like th
recipe for, or any others that will tempt my sweet tooth.

I also once had these little phyllo triangles filled with cream cheese and
pecans, or with feta and ham.  They were sort of an appetizer type of thing.
Does anyone have a recipe for something similar to these?

Many thanks in advance, e-mail or postings are fine.

Claire

p.s.  the no cloves thing is just because I don't like them - as long as 
they are optional I can just leave them out of the recipe...

Newsgroups: rec.food.recipes
From: Vera Rohrlich <CVRVRAA@TECHNION.bitnet>
Subject:      RE: FALAFEL Request
X-Acknowledge-To: <CVRVRAA@TECHNION>
Organization: TECHNION - I.T.T.
Date:         Mon, 11 Jan 93 08:40:48 IST

SUBJECT: VEGAN Falafel
                             FALAFEL
(about 24)
1 pound chick peas (drained) or the same amount fresh cooked
1 large onion, chopped
2 T.parsley, finely chopped
1 egg
1 t.dried hot red peppers
1 t. garlic powder
1 t. ground coriander or cumin
1/2-1 cup breadcrumbs or fine burghul (crushed wheat)
1 t. salt
vegetable oil

1. Mix chick peas and onion.
2. Add parsley, lightly beaten egg and spices.
3. whirl in a blender or mix very well.
4. Add breadcrumbs until the mixture will form a small ball without
sticking to your hands
5. Form the chick pea mixture into small balls about the size of
a quarter (one inch in diameter).
6. Flatten the patties slightly before frying them in dip fat until
golden brown on each side.
7. Drain on paper towels.
Serve inside Pita bread with chopped tomato, cucumber, radish, letuce
onion and tahina.
(from "Israeli cooking on a budget" by Sybil Zimmerman, 1986)

P.S. I have never made this dish because in Israel one buys the falafel
on the street (like fish and chips) and eats it there and then. For
more hygienic people there are pachkaged instant falafel powders (their
taste is less good).

:=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=:
| Vera Rohrlich               Fax     : 972-4-237149                    |
| Geotechnology               BITNET  : CVRVRAA@TECHNION                |
| Technion, 32000 Haifa       INTERNET: CVRVRAA@TECHNION.TECHNION.AC.IL |
| ISRAEL                      PHONE   : 972-4-293321                    |
:=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=:

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Juicers
Status: O
Organization: Taronga Park BBS
Date: Sun, 10 Jan 93 3:12:49 CST
X-Mailer: ELM [version 2.2 PL16]

From: ktester@tellabs.com (Kevin Tester)
Subject: Re: REQUEST: Need juicer recipes
Organization: Tellabs, Lisle,IL
Date: Fri, 8 Jan 1993 14:38:14 GMT

In article <PJRM6J@taronga.com> JMESSING@Novell.COM (Jeff Messinger) writes:
>I have recently received a Juicer for Christmas and it did not come 
>with any recipes. If there is anyone that could recommend some good 
>recipes or recipe books for juicers it would be greatly appreciated.

For Xmas, I received a book called the "The Joy of Juicing, Recipe Guide"
by Gary Null and Shell Null.  The publisher is Golden Health Publishing.
The distributer is :

Book Mail Services
Golden Lee Brook Distibutors, Inc.
1000 Dean Stree
Brooklyn, NY  11238

ISBN  0-912331-20-8, in case you want your local book store to order.

I've not tried anything in the book yet, but am impressed.  It not only has
juice recipes, but is a complete cookbook with all sorts of vegitarian 
recipes based on products from your juicer.  The authors are nutritionalists.

As well here is my own concoction that I use:

4 - 6 carrots
1 stalk celery`
1 leaf lettuce/spinach (for cholorophyl)
1 orange
1 inch uncored but peeled pineapple (I store the whole thing intact and
	cut from the bottom as I need it)
optional 6 walnuts (some juicers don't process these efficiently)

If you use the walnuts, you want to add those before the orange and pineapple
so that the juices wash the oils into the juice.

You might also try 4 - 6 carrots, 1 stalk celery, and an apple.  

Being a nutritional novice, I discovered the hard way that figs and citrus
fruit don't mix!!  It took me twice to learn this lesson -- don't chance it!

Newsgroups: rec.food.recipes
From: dbsander@mailbox.syr.edu (Diane B Sanderson)
Subject: Re: REQUEST: Rubarb(sp??) pie
Organization: Syracuse University, Syracuse, NY
Distribution: usa
Date: Tue, 5 Jan 93 13:51:24 EST

In article <L4QMKN4@taronga.com> wdieteri@nyx.cs.du.edu (William Dieterich) writes:
>
>I am looking for a recipe for rubard(sp) pie.  Would perfer it to be more
>tart then sweet.
>
>Thanks
>


The pastor's wife at my mother's church makes the best rhubarb pie I've
ever tasted.  You can reduce the sugar to make it more tart.  Here
are the ingredients for the filling as Kathryn makes it.  I add a dollup
of butter before I put on the top crust and sometimes sprinkle on a
little cinnamon.  Enjoy!

RHUBARB PIE FILLING
5 cups diced rhubarb
2-1/2 cups sugar
1 cup flour for thickening

Top and bottom crusts. Bake at 350 degrees 30-45 minutes or until
done.  

Diane Sanderson
sanderson@suhep.phy.syr.edu

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Fusilli gamberetti e zucchine
Organization: Taronga Park BBS
Date: Tue, 12 Jan 93 11:13:41 CST
X-Mailer: ELM [version 2.2 PL16]

From:  (Jacopo Andreose)
Subject: Fusilli gamberetti e zucchine
Organization: University of Oslo
Date: Tue, 12 Jan 1993 15:06:20 GMT

FUSILLI GAMBERETTI E ZUCCHINE

For 2: 
1) Hot version
Fusilli (curly pasta): 250 g.
Gamberetti (shrimps): 150-200 g.
Zucchine (squash): 200 g. (or 1 per person).
Prezzemolo (parsley): 20 leaves.
Pomodori (fresh tomatoes): 300 g.
Olio dUoliva (olive oil): 5-7 spoonful.
Aglio (garlic): 1-2 pieces.
Peperoncino (dried red chili pepper): half.
Sale e pepe (salt and pepper): as you like it.
2) Mild version
Subtract: olive oil, garlic, chili.
Add: butter, cream.

Drop 3-5 mm thick cross sections of squash (if very big cut the cross
sections longitudinally) in a frying pen with hot olive oil (regulate the
rheostat of the stove at 5-700 !C) and garlic.

Boil tomatoes in salted water for 2 minutes, peel them and clean them.

When squash are ready (blond - not burned - and slightly crunchy outside,
tender inside) add the shrimps and two minutes later the tomatoes. 

In the meantime place a boiling pen (full of water!) on the stove at high
temperature (1500 !C). As the water is boiling add one fistful of salt and
drop the pasta.

When most of the water in the sauce has faded (if it takes more than 15
minutes try to get rid of it with a spoon), add chili, salt and pepper and
take out the garlic, cook another two minutes and thatUs it.

Check the pasta after 7-8 minutes because then it is likely to be ready.
(Barilla or other original italian pastas might take 10-12 minutes). Take
it off, add the sauce and the minced parsley. 

Mild version: zucchine are fried in butter and cream is added at the end
with parsley.

Serve with an Italian white wine (Soave, Mller Thurgau, Donnafugata) or
beer if you spent all the money to buy the food. Please avoid red wine
unless you plan to make a very hot version of the sauce (which in my
opinion doesnUt match with the delicate taste of shrimps). 

Jacopo Andreose | jacopo@pons.uio.no | +47-2-851252 
Inst of Neurophysiology, University of Oslo, Norway                        

Newsgroups: rec.food.recipes
From: sharon@comlab.ox.ac.uk (Sharon Curtis)
Subject: BEEF: Onion and Pepper Soup
Originator: sharon@flint.comlab
Organization: Oxford University Computing Laboratory, UK
Date: Mon, 4 Jan 1993 10:56:00 GMT


ONION AND PEPPER SOUP

Ingredients:

1 large onion
3 medium-sized peppers (capsicums, red + yellow + green if you like!)
2 oz butter
3 tablespoon tomato puree
1 1/2 pints beef stock
salt and pepper


Method:

Chop onion finely; remove pith and seeds from peppers and cut peppers
into thin strips.
Melt butter; add onions and peppers and cook gently until soft.
(The veg should not be starting to brown at all)
Add the stock and bring to the boil. Add tomato puree and salt
and pepper to taste, and simmer for a while, until the consistency
is to your liking. Let the soup cool a little, then puree some of
the soup using a liquidizer (liquidizers don't like hot soups) and
then pour the pureed soup back into the pan with the rest and reheat
to serve.

Notes:

Freezes nicely; serves 4

Sharon

Newsgroups: rec.food.recipes
From: karell@cs2.lamar.edu
Subject: REQUEST: Warm Milk Toddy
Apparently-To: uunet!rec-food-recipes
Organization: Florida Atlantic University, Boca Raton
Date: Tue, 12 Jan 1993 19:42:51 GMT



I am a fan of Star Trek, the Next Generation, and this is sort of a 
cross-post, but not really.  The captain occasionally mentions a
warm milk toddy that he drinks when he can't sleep.  The only other
ingredient I know of is nutmeg, sprinkled on top.  I'm trying to find
either his actual recipe, or something similar.  If anyone out there
has a recipe for anything like this, please e-mail me at
Karell@cs0.lamar.edu.  Thanks in advance!!

Mindy

Newsgroups: rec.food.recipes
From: Linda D. Cornell <lcornell@u.washington.edu>
Subject: Request for "Key Lime" recipes 
Organization: University of Washington, Seattle
Date: Fri, 8 Jan 93 12:58:14 -0800

Hi there,
I've just been given a pile of key limes, and I'd like some recipes that
will do them justice.  I'd love a good pie recipe - but I'm interested in
almost anything!

Thanks in advance!

Linda Cornell
lcornell@u.washington.edu

Newsgroups: rec.food.recipes
From: Cynthia Shepard <cshepard@mhc.mtholyoke.edu>
Subject: Recipe reduction request-Chocolate Oat Cookies
Content-Type: TEXT/PLAIN; charset=US-ASCII
Organization: Taronga Park BBS
Mime-Version: 1.0
Date: Sun, 3 Jan 1993 16:51:32 -0500 (EST)

Stephanie,
	I am fairly new to interneting and apologize in advance for any
errors I may make.  I would like to have an industrial sized recipe for
chocolate oat cookies reduced to standard size and would like to post the
request on the rec.food.recipe network.  The recipe is as follows:

Chocolate Oat Cookies      (1450 cookies)

16# 10 1/4 oz. flour
3 3/4 oz. baking soda
7 1/2 oz. salt
28# 2 oz. sugar
15# 15 oz. butter
60 eggs
1 1/3 cup vanilla
2# 5 1/2 oz cocoa
11# 4 oz. oats
1/2 cup water (or more if needed)

Bake at 350 for approx. 10 min.

	 Thank you in advance for your help.  
Cyndi Shepard cshepard@mt.holoyoke.mhc.edu


Newsgroups: rec.food.recipes
From: "Trevor Kirby" <Trevor.Kirby@newcastle.ac.uk>
Subject: SEAFOOD: Garlic prawn tacos
Status: RO
Organization: Taronga Park BBS
Date: Tue, 12 Jan 93 10:20:05 GMT
X-Mailer: ELM [version 2.3 PL11]

Garlic Prawn Tacos

2 Tbsp oil			1 small onion finely chopped
4 Tbsp tomato puree		2 Garlic cloves crushed
1 Tsp  lemon juice		1/2 Tsp chilli powder
8 oz   Peeled Prawns		1/2 Tsp Ground Black Pepper
1 Tbsp freshly chopped parsley	6 black olives quartered
4 Taco shells

1/2 cucumber			1/2 iceberg lettice finely chopped
2 oz button mushrooms		2 Tbsp olive oil
3 whole prawns			parsley, mint to garnish

Fry the onion and garlic gently for two minutes in the oil. In a 
bowl mix together the puree, chilli, pepper, lemon juice with 2 
Tbsp water. Pour the mixture into the pan and cook for 1 minute. 
Add the prawns and cook for a further two minutes. Stir in the 
olives and the chopped parsley.

Divide the mixture between the taco shells. Place on a plate with 
the lettuce arranged around the edge. Garnish with the prawns and 
parsley. Cut the cucumber into diagonal slices and place in a bowl 
with the sliced mushrooms. Pour over a little olive oil and 
garnish with fresh mint

Newsgroups: rec.food.recipes
From: esprit@netcom.com (Alan F. Perry)
Subject: Re: Baklava
Apparently-To: rec-food-recipes@ames.arc.nasa.gov
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Sat, 9 Jan 1993 06:41:28 GMT


This recipe comes straight from my sister who is living in
Saudi Arabia. I have successfully made a few batches. Beware,
it's incredibly fattening!

		Diane Khatib's Baklava

Syrup Ingredients:

1.5 cups sugar
 .5 cup water
1 tablespoon mazaher (orange blossom water)
squeeze of lemon

Baklava Ingredients:

1 box phillo dough
3 cups chopped walnuts
1 tablespoon cinnamon
2 tablespoons mazaher
2 sticks melted unsalted butter
honey

1. Cook syrup first so that, if you mess up the syrup, you can
   make another batch.

   Combine all syrup ingredients and cook over medium heat and
   after it has come to a boil cook for 5 minutes and remove
   from the heat. Do not let it get too thick when it's still cooking
   or it won't be absorbed by the phillo dough.
   Place syrup in the refridgerator.

2. For the walnut mix - mix walnuts, mazaher and honey. Mix honey in
   so that the walnuts stick together but are not dripping. 

3. Using a pastry brush, put a coat of butter on cookie sheet. Carefully
   place 1 sheet of phillo on top of butter.  Brush sheet with butter
   then put another sheet on top of that one. Continue until you've
   used 1/3 of the phillo.

4. Spread the walnut mixture on the phillo, leaving a tiny bit of space
   at the edges. Cover with the rest of the phillo, spreading butter
   between each sheet.

5. Make sure the top of the baklava has butter spread all over it. Then.
   cut the baklava in squares.

6. Place in oven at 350 degrees for about 15 minutes - but watch it closely.

7. When the Baklava is done cooking pour the syrup on top  - a little at
   a time using a spoon or ladle. 

   The thing to remember about the syrup is hot baklava/cold syrup or
   cold baklava/hot syrup. You want the maximum amount of syrup to be
   absorbed.

Best o' luck,
Ali Perry
gator%esprit.uucp@netcom.com

-- 
-----------------------------------+----------------------------------------
Alan F. Perry                      | "e-mail is wrecking my life"
esprit@netcom.com        (home)    |            - some random person 
allan@hakkinen.lynx.com  (work)    |              standing in San Francisco

Newsgroups: rec.food.recipes
From: lazarus@matt.ksu.ksu.edu
Subject: REQUEST: Vichycoise
Status: RO
Organization: Taronga Park BBS
Date: Tue, 12 Jan 93 05:29:27 CST
From: lazarus@matt.ksu.ksu.edu
Newsgroups: rec.food.recipes
Subject: REQUEST: Vichycoise
Date: 12 Jan 1993 05:29:26 -0600
Organization: Kansas State University

I was showing a housemate of mine a floppy just CRAMMED full of
recipes I'd gotten from the group over the course of a year or
so, and he asked if I had one for vichycoise.  Well, I didn't...
so I'm requesting one (or two, or several).  :)

Bart -Laz- Smith
The 'Cat!

Newsgroups: rec.food.recipes
From: hammond@grizzly.scd.ucar.edu (Steve Hammond)
Subject: Re: REQUEST: Freezer entrees
Apparently-To: rec-food-recipes%ncar@ncar.ucar.edu
Organization: NCAR/UCAR
Distribution: na
Date: Wed, 6 Jan 1993 18:13:09 GMT

> In <L3KMIPH@taronga.com> jcasella@magnus.acs.ohio-state.edu (Joseph A Casella) writes:
> }Does anyone out there have some main dish recipes that are tasty, relatively
> }low fat, low in meat, and that freeze well?  The last stipulation is the key.
> }I need to be able to pull the stuff out of the freezer the night before, add a
> }few more ingredients, if needed, when thawed and finish cooking it or warming
> }it up.  I've gotten so accustomed to short-order cooking in the evening that
> }I'm having a hard time coming up with enough ideas for a month's worth of
> }meals.
> 

Many soups and stews are main "dishes" and freese well.
This lasagne recipe freezes well and has no meat in it.
You can get low fat ricotta.


        Vegetable Lasagna               (Mom's)

1       large onion, chopped
1 or 2  cloves garlic, minced
4 TBS   olive oil
.5      pound fresh mushrooms, sliced
1       15oz can tomato sauce
1       6oz can tomato paste
1 tsp   sugar
.25 tsp pepper
.5 ts   oregano
2       10oz pkgs frozen chopped spinach, thawed and drained
.75     of a 16oz package of lasagna noodles
1.5     pounds of Ricotta cheese
.75c    grated parmesan cheese

        Saute the onion and garlic in 2 TBS of oil until 
translucent.  Add mushrooms and saute until tender.  Add more
of the oil as needed.  Stir in tomato sauce, paste, and 
seasonings  Cover and simmer 5 minutes.  Stir in spinach.

        Cook lasagna noodles as directed on package.  Rinse
with cold water and drain.  Arrange half of the noodles in 
a greased baking dish (13x9x2).  Spoon half of the tomato
mixture on noodles, then top with half of the ricotta and
parmesan.  Sprinkle with a little pepper.  Repeat layers,
ending with parmesan.  Can be made ahead and refrigerated or
frozen.  Bake uncovered in a preheated 350 degree oven for
30-40 minutes or until bubbly.  Let stand briefly before cutting.


  bon appetit

        Steve H.

Newsgroups: rec.food.recipes
From: $stephan@sasb.byu.edu (Stephan Fassmann, Software)
Subject: REQUEST: Split Pea Soup
Apparently-To: rec-food-recipes@uunet.uu.net
Summary: What to do with a Ham Bone
X-Posted-From: garyf.byu.edu
Organization: BYU
Date: Tue, 5 Jan 1993 18:55:41 GMT

I have a large ham bone from News Years and I would like to make a Split Pea 
soup using it does anyone have a recipe?
Thanks a lot and Enjoy your meal.

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Pumpkin Roll
Organization: Taronga Park BBS
Date: Wed, 6 Jan 93 16:06:24 CST
X-Mailer: ELM [version 2.2 PL16]

From: aat3720@tesla.njit.edu (Anthony A. Triolo - New Jersey Institute of Technology)
Organization: New Jersey Institute of Technology
Date: 6 Jan 93 13:43:54 EST

	Here is the recipe for a pumpkin roll which was requested a while
back.  It is a really good recipe and is not too difficult to make.  It
comes from the Better Homes and Gardens _New Cook Book_ pg. 86.  The cream
cheese icing also comes form the same cook book pg. 88.

Name:  Pumpkin Roll
Source:  Better Homes New Cookbook
Servings: 10

1/2 cup all-purpose flour
1 tsp baking powder
2 tsp pumpkin pie spice
4 egg yolks
1/2 cup canned pumpkin
1/2 tsp vanilla
1/3 cup sugar
4 egg whites
1/2 cup sugar
 sifted powdered sugar
 cream cheese icing (see recipe)


Combine flour, baking powder and pumpkin pie spice; set aside.  In a 
mixing bowl beat egg yolks and vanilla with an electric mixer on high 
speed for 5 minutes or till thick and lemon colored.  Gradually add 
the 1/3 cup sugar, beating on high speed till sugar is nearly dissolved.
Stir the 1/2 cup pumpkin into this mixture.  Thoroughly wash beaters.
     In another bowl beat egg whites on medium speed till soft peaks 
form (tips curl).  Gradually add the 1/2 cup sugar, beating till stiff 
peaks form (tips stand straight).  Fold yolk mixture into beaten egg 
whites.  Sprinkle flour mixture over egg mixture; fold in gently just 
till combined.
     Spread batter mixture evenly onto a 15x10x1 inch jelly roll pan 
lined with greased and floured waxed paper.  Bake in a 375 degree oven 
for 12 to 15 minutes or till cake springs back when lightly touched 
near center.
     Immediately turn cake onto a very thin towel (or paper towels) 
sprinkled generously with powdered sugar.  Peel the waxed paper off 
and roll up the towel and cake jelly roll style from one of the cake's 
short sides.  Cool on a rack.  Unroll cake; remove towel.  Spread cake 
with cream cheese icing.  Roll up cake.

---------------------------------------------------

Name:  Cream Cheese Icing
Source:  Better Homes New Cookbook
Servings: 10

2 3-ounce packages cream cheese
1/2 cup softened margarine or butter
2 tsp vanilla
4-1/2 cups sifted powdered sugar
In a bowl beat together cream cheese, margarine or butter, and 
vanilla till light and fluffy.  Gradually add 2 cups powdered sugar, 
beating well.
     Gradually beat in enough remaining powdered sugar to make frosting 
of spreading consistency.  Frosts tops and sides of two 8- or 9-inch 
cake layers.  Cover cake; store in refrigerator.

                             |
Anthony A. Triolo            |       Never exceed your rights, and they
AAT3720@tesla.njit.edu       |       will soon become unlimited.
anthony@ewt.mit.edu          |                  -- Jean Jacques Rousseau

Newsgroups: rec.food.recipes
From: keri@maths.uwa.oz.au (Keri Watson)
Subject: REQUEST    Need good salsa recipe
Keywords: Salsa recipe
Organization: The University of Western Australia
Distribution: rec
Date: 8 Jan 1993 01:30:39 GMT


I have never made salsa and would appreciate if someone would share
their favorite recipe with me.

Cheers, and many thanks,

Keri

--
Keri Watson             Internet keri@maths.uwa.edu.au
Perth, WA               (09) 385 2227
Australia                         

Newsgroups: rec.food.recipes
From: andrea@moonlight.berkeley.edu (Andrea Goldsmith)
Subject: Re: REQUEST: LEG OF LAMB RECIPE
Apparently-To: rec-food-recipes@uunet.uu.net
Keywords: REQUEST,RECIPE,LAMB
Organization: University of California, at Berkeley
Distribution: usa
Date: Tue, 5 Jan 1993 05:20:03 GMT

This is a very simple lamb recipe that I invented on a recent ski trip.

Leg of Lamb with mustard, garlic, and rosemary

1/4 cup olive oil
3-4 large cloves of garlic
2T Dijon mustard
3T chopped rosemary


Make  1/2" slits in the top and sides of the leg of lamb about
1" apart. Slice enough garlic slivers to fill each slit, and push
the garlic slivers completely into the slits. This should use 1-2
cloves of garlic.

Chop up the remaining garlic, and combine with the oil, rosemary, and mustard
to form a paste. Spread the paste evenly over the top of the lamb.

Preheat oven to 425

Cook the lamb for 30-40 minutes at 425, then lower the oven to 375
and continue cooking for an additional 12 minutes/pound for medium rare,
20 minutes/pound for medium. 

Newsgroups: rec.food.recipes