HDTenEightyP/NetNews huggingface dataset:
From: arielle@taronga.com (Stephanie da Silva)
Subject: Boboutie BEEF
Status: RO
Organization: Taronga Park BBS
Date: Fri, 11 Dec 92 11:26:11 CST
X-Mailer: ELM [version 2.2 PL16]

From: jeremy@cs.aukuni.ac.nz (Jeremy Gibbons)
Subject: Boboutie
Organization: Computer Science Dept. University of Auckland
Date: Fri, 11 Dec 1992 11:30:32 GMT

This recipe is from Delia Smith's "One is Fun" (Hodder and Stoughton,
1985), and hence the quantities are for one person!

Boboutie

4oz minced beef
1 small onion, chopped
half small cooking apple, chopped
half oz butter
10 whole almonds, roughly chopped
half level tsp hot curry powder
half tsp brown sugar
1 dessertspoon lemon juice
1 large egg
2.5 floz milk
half oz bread without crusts
salt and pepper

Preheat oven to gas mark 2  (300F, 150C).

Cook onion and apple in butter for 10 mins till soft. Stir in almonds, turn
up heat and add mince. Cook 5 mins, stirring meat to colour evenly. Add
curry powder, sugar, lemon juice and salt and pepper. 

Cook a few mins more.  Meanwhile add egg to milk in a bowl and whisk
together well. Pour half this mixture over bread and let soak for 5 mins;
when soft, beat well and add to meat.

Transfer everything to 1 pint ovenproof dish, pour rest of egg-and-milk
mixture over the top and bake for 45 mins.

Jeremy

---
Jeremy Gibbons <jeremy@cs.aukuni.ac.nz>         tel: +64 9 373 7599
   Department of Computer Science,              fax: +64 9 373 7453
   University of Auckland, Private Bag 92019, Auckland, New Zealand.



Date: Fri, 11 Dec 92 09:50:18 CST
From: bloch@vault.WUstl.EDU (Charlene Bloch Abrams)

BOBOTIE

(I don't have quantities, but I do have ingredients...)

Ground meat, lamb or beef is fine
A couple of slices of white or wheat bread, soaked in milk
Apricot jam (a couple of tablespoons) or a sweet apricot chutney
salt and pepper to taste
turmeric (about 2 tsp, maybe more)
1 tsp or so of curry powder (just a hint, this is not a strong curry, it's
sort of curry-*flavoured*)
2 eggs
1/2 c milk

Brown the meat with some chopped onion if desired. Crumble the bread.
Mix everything except the eggs and milk, and put into a loaf pan. Mix
the eggs and milk and pour over. Bake until the egg/milk mixture is set.

It should be ever so slightly sweet, barely spicy, and quite yellow. The
egg/milk mixture forms something almost like a thin skin or glaze on the
top. This is usually eaten with rice or (mashed) potatoes and vegetables.
Chutney on the side is acceptable, though without the pizazz that it adds
to real curries.

Charlene

Newsgroups: rec.food.recipes
From: pt@curie.lif.icnet.uk (Paul Taylor <pt@curie.lif.icnet.uk>)
Subject: REQUEST ciabatta
Status: RO
Organization: Imperial Cancer Research Fund
Distribution: global
Date: 16 Dec 1992 12:53:08 -0000

Does anyone have a recipe for Ciabatta, the Italian bread that seems so trendy
right here, just now?

Thanks



Newsgroups: rec.food.recipes
From: kroy@twolf5.ee.washington.edu (Kalapi Roy)
Subject: Request: Roasting Meat
Apparently-To: rec-food-recipes@uunet.uu.net
Reply-To: kroy@twolf.ee.washington.edu
Organization: Dept of Electrical Engineering, UW
Date: Mon, 14 Dec 1992 04:32:46 GMT

Hi,
I usually cook meat in the Indian style. I have roasted meat in the oven, but all
my ventures have been extremely
experimental. I seem to have problems in 

1) knowing how long to cook,
2) making the meat tender
etc.

I request simple tips for roasting chicken.

Thanks very much, 
Kalapi Roy

Newsgroups: rec.food.recipes
From: jlew@sfsuvax1.sfsu.edu (Jimmy Lew)
Subject: Re: Koren Kim-Chee Recipe request
Status: RO
Cc: recipes-list@taronga.com
Organization: Taronga Park BBS
Date: Sat, 12 Dec 92 10:03:06 PST
X-Mailer: ELM [version 2.3 PL11]

Hi, saw your post and thought you might want to give this
recipe a try.  

Whole Cabbage Kimchi (Paech'ut'onggimch'i)

Ingredients

2 heads cjomese cabbage
2 cups coarse salt
1 korean white radish
1 cup red pepper powder 
1/3 cup tiny salted shrimp
2 knobs ginger
1 head garlic
1 large green onion
1/4 bundle very thin green onion
1/3 lb. fresh oyster
1/3 bundle watercress
4 tbsp. salt
1/4 bundle indian mustard leaf
red pepper threads

Method:

1 trim the roots from the cabbages.  Cut each cabbage lengthwise into
  two sections.
2 Make a brine with 10 cups water and 1 cup salt and soak the cabbage
  sections in the brine.  Drain, sprinkle with the salt and let stand.
3 When the cabbages are wellsalted and a bit limp. rinse throughly in cold water  and drain.
4 Cut one-third of the radish into thin strips,  Cut both kinds of green
  onions, the watercress stems and Indian musrard leaf into 3/4" lengths.
5  Remove the shells from the fresh oysters and clean with salt water.
   Chop the salted shrimp, garlic and ginger.
6 Mix the red pepper powder well with the salted shrimp juice. Add the
  mixture to the radish strips and mix well until the redidish color is
  set.  Then add the chopped shrimp, garlic, green onion, ginger, oysters,
  small green onion, INdian mustard leaf and watercress and mix well.
   Season with salt.
7 Pack the #6 seasoned mixture between each leaf of the wilted cabbage.
  Cut the remainding radish into large pieces and mix it with the
  seasoned mixture.
8  Place the stuffed cabbages and radish pieces in a large crock and cover
   the top with cabbage leaves.  Weigh it with a clean, heavy stone.
9  Allow kimchi to sit a few days or more to ripen.

Hope this helps.  

I notice that the pepper purchased at korean stores is slightly
different from red pepper in the general market.  If you have
access to a korean market, I think it's best to go there and
get what you need.

Jimmy
jlew@sfsuvax1.sfsu.edu

Newsgroups: rec.food.recipes
From: trindade@Apple.COM (Denise Trindade)
Subject: Request: Maple Fudge
Status: RO
Keywords: Maple, fudge
Organization: Apple Computer Inc., Cupertino, CA
Date: 14 Dec 92 17:02:06 GMT


I am looking for a maple fudge fudge recipe. Please post to the newsgroup or reply to my account.

Thank you,

Denise Trindade
Trindade@apple.com

Newsgroups: rec.food.recipes
From: cq133@cleveland.freenet.edu (Donald E. Walter)
Subject: REQUEST: Kaiser Rolls
Status: RO
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
Date: 15 Dec 1992 01:49:59 GMT


     I'm looking for recipes for Kaiser (sp?) rolls.

     Thanks.

Don Walter
walter@sebac.jsu.edu

Newsgroups: rec.food.recipes
From: lorne@Sun.COM (Lorne Johnson - EDA (IC) District SE)
Subject: REQUEST: New York Style Cheesecake Recipe
Status: RO
Reply-To: lorne@Sun.COM (Lorne Johnson - EDA (IC) District SE)
Organization: Sun Microsystems, Inc.
Date: 14 Dec 1992 22:15:02 GMT
Content-Length: 179


I'm looking for a recipe for New York Style Cheesecake 
(which I think just means it baked...)

If anyone has any good recipes they want to share, I'm interested.

Thanks...

lj

Newsgroups: rec.food.recipes
From: "Dave Record, Mgr, Distributed Computing Services"
      <record@nebula.ssd.lmsc.lockheed.com>
Subject: SALAD PASTA -- Macaroni Salad
Status: RO
Organization: Taronga Park BBS
Date: Tue, 15 Dec 1992 06:40:58 EST

BEST MACARONI SALAD
 
 
Makes 4 to 6 servings
 
Put the "franks" in this macaroni salad and you'll have a true one-dish meal.
 
 
2 C warm cooked macaroni
3 T oil
1 T vinegar
1 t salt
1/8 t black pepper
2 frankfurters (optional)
1/3 C halved and pitted black olives
3/4 C diced cucumber
3/4 C diced celery
2 green onions, thinly sliced
1/4 C diced sweet pickle
1/4 C diced pimiento
1/2 C mayonnaise

Blend macaroni with oil, vinegar, salt and pepper and toss lightly. Allow to
cool thoroughly. Steam frankfurters 5 to 10 minutes. Cool and dice. Combine
macaroni, frankfurters, olives, cucumber, celery, green onions, pickle
and pimiento. Add mayonnaise and mix lightly. Chill. 

Newsgroups: rec.food.recipes
From: "Dave Eaton" <devo@vnet.ibm.com>
Subject: Re:  Tuna Salad
Status: RO
Organization: Taronga Park BBS
Date: Thu, 17 Dec 92 08:09:28 EST

>How shall I do the very best tuna salad ?
>Can someone help and give me a recipe.

If by "best," you mean tastiest, I say forget the fancy tunas
and forget the Hellmans!  Tuna salad is good food not a delicacy.

This is my improved version of my mom's recipe that everyone
asks for--even though it is so simple.

Take any plain old canned tuna,
drain it and crumble it.  Add minced onion, some dried
onion powder, a little sweet pickle relish, and enough
Miracle Whip until it is nicely wet but not goopey.
Serve on fresh white Italian bread, raw or toasted.
Add a slice of tomatoe  :-)  and/or lettuce.   Mmmmmm.

Extra tasty secret:  it marinates itself in the fridge to
taste even better the next day.

-  Dave Eaton, N2NOQ, Owego NY, devo@gdlvm7.vnet.ibm.com

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST Hot Mulled Apple Cider
Status: RO
Organization: Taronga Park BBS
Date: Wed, 16 Dec 92 18:30:35 CST
X-Mailer: ELM [version 2.2 PL16]

From: stephens@cat53.cs.wisc.edu (Philip Stephenson)

Hi all-
I am new to this newsgroup, and would like to see if I can get a recipe for
mulled cider.  Thanks in advance for your help.  Please forward responses to
me at the address given below.
Regards,
Phil
Phil Stephenson
stephens@erciris122.me.wisc.edu

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST: Non-mayo/mustard Salads
Status: RO
Organization: Taronga Park BBS
Date: Tue, 15 Dec 92 13:52:14 CST
X-Mailer: ELM [version 2.2 PL16]

From: dorff@granite.ma30.bull.com (Laurie A. Dorff)
Date: Mon, 14 Dec 92 18:38:03 EST

Keywords: VEGAN SALAD 


I'm looking for a recipe(s) for potato and pasta salad that
do NOT have mayonnaise or mustard in them.  My email address is:
    dorff@granite.ma30.bull.com           Thanks!

Newsgroups: rec.food.recipes
From: LAURACLE <b_lmcgilve@cpvax.cpses.tu.com>
Subject: request:  4-C bread
Status: RO
Organization: Taronga Park BBS
Date: Fri, 11 Dec 1992 15:39:27 CST
From: b_lmcgilve@cpvax.cpses.tu.com
Newsgroups: rec.food.recipes
Subject: request:  4-C bread
Date: 11 Dec 92 15:39:15 CST
Organization: Texas Utilities, Glen Rose TX 
News-Moderator: Approval required for posting to rec.food.recipes

I am looking for a recipe for 4-C bread.  I had the recipe about 20 years
ago and can't find it since.  It bakes in a coffee or large can - has 
4 ingredients that start with the letter c - chopped cherries, coconut, ??, 
and ??.  The third C may have been cinnamon, but I'm stumped for the 4th C.
I don't think it was cashews.  I know it also had flour, etc, but the 
4-C ingredients where the main flavoring.  Anyone have any ideas?  
-- 
Laurel McGilvery		Not only do I not speak for the company,
CPSES (temporarily)		the company does not speak for me. 

All opinions expressed are obviously mine.  Who else would own up to them?

Newsgroups: rec.food.recipes
From: reb@amc.com (Bob Brunjes)
Subject: Re: REQUEST: Liver recipes
Status: RO
Apparently-To: uunet!rec-food-recipes
Organization: Applied Microsystems, Redmond, WA
Date: Wed, 16 Dec 1992 16:11:26 GMT

In article <2SXLL68@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>From: jcolwell@mentor.cc.purdue.edu (Julie Colwell)
>Organization: Purdue University
>Date: Wed, 9 Dec 1992 14:53:55 GMT
>
>I need to keep my iron up, so I am interested in good liver
>recipes.  They need not be beef liver, any variety will do.
>I am not a big fan of liver usually, so I am hoping somebody has
>a really good recipe.  Thank you!
>
This is an un-liver tasting recipe that even my kids liked (and
they couldn't _stand_ liver).

Take about a pound of chicken livers, cut off the connective
material, and cut into pieces about the size of the last joint
of my (or even your) thumb.  The smaller the pieces, the crispier
this will be, and the less liver flavor will be present.  Thumb-
sized is a good place to start.

Throw a couple of handfull of flour in a paper bag, along with
~ 1 teaspoon of salt and ~ 2 teaspoons of ground nutmeg.  Throw
the liver into the bag one piece at a time, bouncing the bag a
little between each addition, until you have maybe a dozen pieces
of liver in the bag.  Hold the open end of the bag closed, and 
shake vigorously to flour-coat the liver.  Put the floured
liver pieces on a plate and continue the process until all liver
is floured.

Fry liver in hot oil ~1/4" deep, until coating is crispy.  You
might cut open a piece during the cooking process to cook the
liver the way you want it.

The dipping sauce it what makes this recipe great.  Incidentally,
you can dip _galoshes_ in this stuff, and they're pretty good.
The sauce must be started a few hours early, however.

Put 4-6 teaspoons of dry mustard in a teacup, and add water with
stirring until the mixture is the consistency of heavy cream.
Set aside for four hours, maybe more.  This is vital, because
during this time the mixture will tranform from a dull, bitter,
nasty-tasting stuff to a sweet, pungent, fiery mustard.
Warmish (_definitely_ not _hot_) water can speed the process.G

In a blender mix 3 eggs, 3/4 cup sugar, and 3/4 cup cider vinegar
until smooth.  Cook this in a saucepan, or, if you're inclined
to be inattentive, a double boiler.  This stuff scorches and
sticks easily.  Boil until a bit of the initial vinegar
sharpness is gone, tasting as you go.  

Take the mixture off the stove and add enough catsup to change 
the color from yellow to a light orange.  AFTER THIS MIXTURE IS
COOL (I don't mean to shout, but this is important; heat kills
the mustard's pungency) add the mustard/water mixture to taste.
My family likes this stuff to have about the potency of mild
horseradish, for use with liver.  Mixed a bit milder, this is
great on spring rolls or fried rice.

If you try to cheat on either mustard time or temperature, you
run a _big_ risk of a sauce that is dull, nasty, or will shoot
your hairs right out they li'l follicles, all unpredictably.

Newsgroups: rec.food.recipes
From: xeno@iastate.edu (Gary L Snethen)
Subject: REQUEST: Recipes that use Almond Paste
Status: RO
Apparently-To: rec-food-recipes@beaver.cs.washington.edu
Organization: Iowa State University, Ames IA
Date: Mon, 14 Dec 1992 17:44:25 GMT

On a local BBS, a poster left a message with a recipe for almond paste, but
failed to follow it up with uses for almond paste.  I was hoping for recipes
such as Dutch Letters, Baklava (does it use almond paste?), and other
deserts.

If anyone has a good use for almond paste, please let me know!


---Xeno

Newsgroups: rec.food.recipes
From: stubaker@casbah.acns.nwu.edu (Stuart Baker)
Subject: APPETIZER: Cheese Wafers
Status: RO
Apparently-To: rec-food-recipes@cis.ohio-state.edu
Keywords: appetizer cheese vegetarian
Organization: Northwestern University, Evanston Illinois.
Date: Mon, 14 Dec 1992 21:38:10 GMT

***********************************************
Cheese Wafers - an excellent drinking appetizer

2 sticks butter
2 cups flour
10-12 oz. sharp cheese, grated
1 tsp. cayenne pepper
1/4 tsp. salt
1 tsp. tabasco sauce
2 cups Rice Krispies

-----------------------------------------------
Hand blend the butter and flour, add cheese, pepper, salt and tabasco.  Work
in the Rice Krispies and shape into balls.  Press flat with fork and place on
ungreased cookie sheet.  Bake at 350 degrees for 12 minutes.

Newsgroups: rec.food.recipes
From: andre.latremouille@synapse.org (Andre Latremouille)
Subject: HERRING MARINADE
Status: RO
Reply-To: andre.latremouille@synapse.org (Andre Latremouille)
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Date: 	Mon, 14 Dec 1992 09:48:00 -0500

Does anyone have a recipe for marinating Herring.

 Much apreciated.
                                                           

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST Mulled Wine
Status: O
Organization: Taronga Park BBS
Date: Thu, 17 Dec 92 20:55:43 CST
X-Mailer: ELM [version 2.2 PL16]

From: bannistr@maths.tcd.ie (Jeff Bannister)
Organization: Dept. of Maths, Trinity College, Dublin, Ireland.
Date: Thu, 17 Dec 1992 12:37:03 GMT

I am looking for a nice recipe for mulled wine, anyone any suggestions?

Thanks in advance,

Jeffrey.

Newsgroups: rec.food.recipes
From: WHITEJER@cnsvax.uwec.edu
Subject: Re: REQUEST Cookie dough for cookie press
Organization: Taronga Park BBS
Date: Sun, 20 Dec 1992 22:17 CST
X-Vms-To: in%"rec-food-recipes@gatech.edu"
From: whitejer@cnsvax.uwec.edu
Newsgroups: rec.food.recipes
Subject: Re: REQUEST Cookie dough for cookie press
Date: 20 Dec 92 22:17:16 -0600
Organization: University of Wisconsin Eau Claire
News-Moderator: Approval required for posting to rec.food.recipes

In article <NH7MM8F@taronga.com>, arielle@taronga.com (Stephanie da Silva) writes:
> From: jmc@controls.ccd.harris.com (Julia Cesary)
> Date: Fri, 18 Dec 1992 14:48:01 GMT
> 
> 
> Would someone have a cookie dough recipes to use in a cookie press.
> The recipe I have is a little too dough tasting, so would like
> to find a new one.
> 
> Thank you!
> 
	I just used this recipe a couple of days ago for my spritz cookie
press and they turned out great!!  Hope this helps:
       				--Spritz Cookies--
	1 cup butter (don't use margarine), softened
      1/2 cup sugar
    2 1/4 cups all-purpose flour
        1 tsp. vanilla extract
      1/2 teaspoon salt
        1 egg

Heat oven to 400.  Mix butter and sugar.   Stir in remaining ingredients.
at this point I divide the dough into two or three parts and place in seperate
bowls.  Then, I use food coloring to color the dough different colors (for
Christmas, red and green make a nice combo).  When putting the dough in the 
press, try to spoon each color in on one side of the press, so that you'll get
the multi-colored effect.  Bake until the cookies are set but NOT brown, 6 to
9 minutes.  (Six minutes worked fine for my oven, so be sure to check them).
Immediately remove from cookie sheet.  Enjoy!!!

Newsgroups: rec.food.recipes
From: Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL>
Subject:      RECIPE: Roast chicken
Organization: Taronga Park BBS
Date:         Mon, 14 Dec 92 11:46:49 +0200

As was requested, this always results in a tasty roasted chicken.

1 large frying or roasting chicken
1 large onion
1 stalk celery
salt, pepper, garlic powder, paprika  (to taste)

Remove excess fat from chicken.  Save giblets for another use. Clean well,
inside and out.  Sprinkle salt, pepper, and garlic powder into the cavity
and rub in.  Rub the same seasonings onto the outside, with the addition
of paprika.  Put onion and celery into the cavity.

Put into a pan (you can use a rack if you want, but it isn't necessary) on its
side.  Bake 45 minutes at 350F.  Turn on the other side and roast another 45
minutes. Turn breast up and roast 20 minutes to 1/2 hour, or till the leg moves
easily in it's joint.  Cool 10 minutes, and cut into pieces or carve, then
serve.  Skim fat off drippings and use as gravy.

Note:  I have recently started using one of those devices which holds the
chicken vertical when roasting.  This eliminates the need to turn the chicken.

Newsgroups: rec.food.recipes
From: lamarre@katk.Helsinki.FI (LAMARRE ROSANNE)
Subject: recette de quiche lorraine
Status: RO
Apparently-To: rec-food-recipes@mcsun.EU.net
Keywords: quiche
Organization: University of Helsinki, Computing Centre
Date: Thu, 17 Dec 1992 16:14:00 GMT

_ Faire une croute  tarte et faire une demi-cuisson seulement.
_ Dans un "blender", mlanger:_ 3 tasses de crme  7%
                              _ 1 oeuf
                              _ 3 ou 4 grosses asperges (pr-cuites ou
                                                         en boite.)
                              _ 1/2 tasse de jus d'asperge
                              _ Des morceaux de fromage
_ Mettre au fond de la croute  tarte du jambon coup en cubes
_ Vider dans la croute le liquide ainsi obtenu.
_ Couper 2 asperges en deux dans le sens de la longueur et les disposer
flottantes sur le liquide.
_ Mettre au four  250, et laisser cuire jusqu' ce que la quiche soit 
solide et bien gonfle (15  20 min. environs).
_ Si le four est froid, on peut attendre jusqu' 1/2 heure. 
                            !BONNE APPETIE! 
                                             

Newsgroups: rec.food.recipes
From: darsie@eecs.ucdavis.edu (Richard Darsie)
Subject: Re: REQUEST: Iranian dish
Organization: University of California, Davis
Date: 18 Dec 92 18:07:06 GMT


In article <XD3M7NI@taronga.com>, sundsted@amnese.eng.uab.edu (Todd Sundsted) writes:
> 
> I am looking for an Iranian dish for a potluck.  I wanted to make something as
> specifically Iranian as possible (as opposed to something which is generally
> middle-eastern).  Other than that, anything goes...  Does anyone have any 
> suggestions???
> 			Thanks
> 						Todd


I got this one off the archive site at mthvax.cs.miami.edu.  I haven't
tried it yet, so no guarantees :)

Hope it works for you,
Richard


Eggplant Casserole (Mirza Ghassemi) -- From Persian Cooking: A
===================================    Table of Exotic Delights,
                                       by Nesta Ramazani, 1974
                                       ISBN 0-8139-0962-7

2 medium eggplants
2 medium onions, chopped
8 cloves garlic, grated
1/4 cup butter or shortening
1 tsp turmeric
1/2 tsp salt
1/4 tsp pepper
1 tomato
4 eggs

Roast the eggplants over a charcoal grill until brown.  Or roast them in a 
400 deg F oven until brown on the outside and soft on the inside (test with 
a fork).  Cool and peel.  Mash the pulp.  Saute the onions and garlic in 
the butter or shortening until golden brown.  Stir in the turmeric.  Add 
the eggplant pulp and saute briefly, stirring well.  Add the salt and pepper.

Drop the tomato briefly into hot water to loosen its skin, and then
peel.  chop it into small pieces, and stir them into the eggplant.
Cook over a low heat for 5 minutes.  Beat the eggs and pour them over
the eggplant.  When the eggs start to solidify, stir briefly, and serve.

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Chopped LIVER
Status: RO
Organization: Taronga Park BBS
Date: Sun, 13 Dec 92 19:54:02 CST
X-Mailer: ELM [version 2.2 PL16]

Date: Sun, 13 Dec 1992 19:41:10 -0500
From: mjs4709@ultb.isc.rit.edu (M.J. Solomon)
Organization: Rochester Institute of Technology

I have a recipe for chopped liver that my mom used to make.

Fry 1 large onion in a pan.  Remove the onions, but do not clean the
pan.  Fry 1 lb of liver.  Put the liver and onions in the fridge and 
refrigerate for about 24 hours.

In a meat grinder combine liver, onions, 2 hard boiled eggs, 2 
tablespoons of chicken fat (if you are using chicken livers), and
add salt and pepper to taste.

Let cool.  It becomes a little thicker when put in the fridge.

Spread over crackers, it makes a great appetizer and can be made 
into a liver sandwich for a meal.

Melissa.

Newsgroups: rec.food.recipes