HDTenEightyP/NetNews huggingface dataset:
From: lauretta@sunaus.aus.sun.com (Lauretta Adcock)
Subject: Re: REQUEST: LEG OF LAMB RECIPE
Reply-To: lauretta@sunaus.aus.sun.com
Organization: Sun Microsystems, Inc.
Date: 6 Jan 1993 22:31:11 GMT
Content-Length: 911

Hi,

Your receipe sounded great, something similar to one I have which I
have. I usually get the butcher to bone the leg of lamb for me (there
is no extra charge for this in OZ). The measurements below are
approximate.

Place lamb in flat marinade dish
1/2 cup of olive oil
1/2 cup of white wine
1/2 cup of lemon juice
2 cloves of garlic thinly sliced and placed in the slits of lamb
2 small onions sliced and placed over lamb
Fresh herbs: thyme, rosemary etc
Marinade for a couple of hours or overnight turning the dish over every
now and then cook on the barbeque for approximately 50-60 minutes.
Another way to cook it is to roll it up with the onion inside and cook
it on the weber kettle, although I prefer the barbeque.

I am sure you will not be disappointed with this method of cooking your
lamb, I much prefer it this way to a baked leg of lamb.

Let me know what you think.

Delish!!!


Lauretta
OZ


Newsgroups: rec.food.recipes
From: chop_michael@tandem.com (michael chop)
Subject: pilipino receipes: guinataang isda 
Status: RO
Apparently-To: tandem!uunet!rec-food-recipes
Keywords: pilipino filipino guinataang isda
Organization: Tandem Computers, Inc.
Date: Thu, 7 Jan 1993 20:26:23 GMT

this is a really rich dish, but once in a while its okay to indulge!

1 med pickerel or white fish (2lbs)
1 tsp salt
2 cloves crushed garlic
1/3 cup vinegar
med finger of ginger crushed
1/2 cup coconut milk

cut fish into four or five pieces.  saute the fish just a little bit in a 
skillet.  add all the other ingredients except coconut milk.
bring to a boil; reduce heat and simmered covered for about 
ten minutes turning fish over once during cooking.
add coconut milk and cook of med heat for a few more minutes.

Newsgroups: rec.food.recipes
From: ellis@osf.org (Ellis S. Cohen)
Subject: FISH RECIPE: Aromatic Striped Bass Alla Yulia
Apparently-To: rec-food-recipes@uunet.uu.net
Organization: Open Software Foundation
Date: Mon, 11 Jan 1993 21:39:00 GMT

  AROMATIC STRIPED BASS ALLA YULIA
  ================================

  1 1/2 lb whole Striped Bass, cleaned
  1/2 leek, cut in long strips
  1/2 cup sliced anise bulb
  2 carrots, sliced
  4 white potatoes, cut in 3/4 inch pieces
  2 large shitake mushrooms (plus their soaking water if dried)
  a few sprigs of parsley
  1/2 cup white wine
  2 tablespoons mirin (Japanese)
  1 tablespoon soy sauce
  1/4 teaspoon roasted sesame oil
  1/3 cup water
  salt

Soak a clay pot in water for 15 minutes

Rub the fish with salt, and lay some of the leek strips inside it,
as well as a few sprigs of parsley

Put the carrots on the botom of the clay pot, then the fish,
surrounded by the anise, leeks, and mushrooms, and put the
potatoes on top.

Mix together the white wine, mirin, soy sauce, sesame oil & water,
and pour over the potatoes.

Cover the clay pot, and place it in a cold oven.
Bake at 450 degrees.  After 30 minutes, check if the fish is ready.

Newsgroups: rec.food.recipes
From: hodgesmp@ctrvax.vanderbilt.edu (HODGESMP)
Subject: Re: REQUEST: cheesecake
Apparently-To: rec-food-recipes@relay1.uu.net
Summary:  marble pumpkin cheesecake
News-Software: VAX/VMS VNEWS 1.41    
Keywords: cheese cakes dessert
Organization: Vanderbilt University
Date: Sun, 3 Jan 1993 18:04:00 GMT

In article <4YOMI53@taronga.com>, fabbri@s7.msi.umn.edu (Mauricio Fabbri) writes...
>I love cheese cake, but they are rare in my original country (Brazil),
>and I don't trust recipes I have found in food cans and labels.
>May I have some good recipes from "real" people?
> 
>Thanks a lot!
>Claudia Fabbri
>Minneapolis MN USA
> 

Here's my favorite home made cheese cake recipe.  (It's a combination
of two recipes which I found in newspapers around Thanksgiving and
tweaked to my own taste.

2   8-oz packages cream cheese, softened
1/2 cup cooked or canned pumpkin
1/2 cup sugar
1/2 tsp vanilla
1/2 tsp cinnamon
    Dash EACH cloves and nutmeg
2   eggs
1   graham cracker crust
1/3 cup mini- semi-sweet chocolate chips

	Sprinkle some of the chocolate morsels on the bottom of the pie
crust (wide coverage, but not too many).  Melt the rest in microwave.

	Mix cream cheese, pumpkin, sugar, vanilla and spices until well
blended.  Add eggs and mix well.

	Remove 1/3 cup of mixture and mix with melted chocolate.  Pour rest
of cheese mixture into crust.  Spoon chocolate mixture on top and swirl with
a table knife or spoon.  Bake at 350 degrees for 40 minutes or until center
is almost set.

	Refrigerate 3 hours or overnight.  Garnish with whipped cream and
chopped pecans OR chocolate shavings.  Makes 8 servings.

Newsgroups: rec.food.recipes
From: loh@hookipa.losangeles.sgi.com (Lorraine Loh-Norris)
Subject: Chocolate Biscotti
Status: RO
Organization: Taronga Park BBS
Date: Mon, 11 Jan 93 17:37:42 PST
X-Mailer: ELM [version 2.3 PL11]

I'm looking for a Chocolate Biscotti recipe (chocolate dipping cookies).
I've had some really good store-bought ones, but I would like to try
making them myself.

Also, could you please answer me directly via e-mail as I do not
read the news regularly.

Thanks!!

-- 
Lorraine M. Loh-Norris                 loh@sgi.com 
Silicon Graphics Inc.                  (loh@relay.losangeles)
Systems Engineer, Los Angeles Branch   (310) 312-0227 -- Voice mail: 8841




Newsgroups: rec.food.recipes
From: ellis@osf.org (Ellis S. Cohen)
Subject: RECIPE: LACTO VEG ENTREE - Mushroom Eggplant Ragout
Status: O
Apparently-To: rec-food-recipes@uunet.uu.net
Organization: Open Software Foundation
Date: Thu, 7 Jan 1993 21:36:34 GMT

  EGGPLANT MUSHROOM RAGOUT
  ========================

  1 large eggplant
  1 1/2 - 2 lbs really large mushrooms, sliced thickly
  1 large onion, sliced
  2 tablespoons olive oil

  2 tablespoons lowfat sour cream
  2-3 tablespoons lowfat plain yogurt
  ~ 1 cup loosely packed flat parsely, coarsely chopped
  ~ 2 tablespoons soy sauce
  ~ 1/2 teaspoon salt

In a baking dish, bake the eggplant in a 350 degree oven
until quite soft -- about 40-45 minutes

Put 1 tablespoon of the oil in a non-stick pan or wok,
and saute the onions over medium heat till they are just
turning brown.

Slice the mushrooms thickly (the slices should be about 3/8
inch thick).  Add them to the onions and continue sauteeing
until the mushrooms are soft but still juicy.

Scoop out the eggplant meat and chop it coarsely.  Add it to
the onions and mushrooms with the remaining tablespoon of oil,
and saute for about 5 more minutes.

Add the remaining ingredients. In particular, add the parsley,
soy sauce, and salt to taste.  Cook another minute or so,
till heated through.

Serve over brown rice (one of the Lundberg mixtures with some
Weihani rice is especially nice) or fettucini noodles.
 

Newsgroups: rec.food.recipes
From: pfk00@DUTS.ccc.amdahl.com
Subject: REQUEST MISO RAMEN
Reply-To: pfk00@DUTS.ccc.amdahl.com ()
Organization: Amdahl Corporation, Sunnyvale CA
Date: 8 Jan 93 03:47:35 GMT


Its Japanese and its very tasty.
Does anyone know how to make it?
Thanks and G`luck
Peat.

Newsgroups: rec.food.recipes
From: KHOO@HUSC15.HARVARD.EDU
Subject: REQUEST: Pasta Dough Recipes (eg. Spinach Pasta, Tomato, Spiced)
Content-Type: TEXT/PLAIN; CHARSET=US-ASCII
Content-Transfer-Encoding: 7BIT
Organization: Taronga Park BBS
Mime-Version: 1.0
Date: 07 Jan 1993 18:16:05 -0500 (EST)
X-Vms-To: MAILER%"rec-food-recipes@uunet.uu.net"
From: khoo@husc15.harvard.edu
Newsgroups: rec.food.recipes
Subject: REQUEST: Pasta Dough Recipes (eg. Spinach Pasta, Tomato, Spiced)
Date: 7 Jan 93 18:13:42 EST
Organization: Harvard University Science Center
News-Moderator: Approval required for posting to rec.food.recipes


I just bought a pasta machine, but can't seem to find cookbooks
with good pasta recipes for it.  I don't mean recipes for pasta sauce,
but rather recipes for the pasta itself. (eg. spinach pasta, spiced pasta, 
etc.)

Can people please mail me their favourite pasta recipes?  I'll try out and
compile and post the replies I get.

Thanks,
Lawrence

-- 
khoo@husc3.harvard.edu       Lawrence Khoo       Computer Consultant
khoo@haavelmo.harvard.edu    (617) 496-8992    Econ. Dept, Harvard U.

Newsgroups: rec.food.recipes
From: baw@iemend.att.com (Bernal Wagner)
Subject: REQUEST: Pumpkin Roll
Keywords: Dessert
Organization: Arbitrary Telephony & Termination
Distribution: usa
Date: Mon,  4 Jan 93 10:13:44 CST

Hi everybody & Happy New Year. This past Holiday Season I tasted
a PUMPKIN ROLL that was just heavenly. I've never had anything
like it. Sort of a pumpkin bread with a swirl of cream cheese
frosting in the middle. If anyone out there has had this & has
a recipe, please post it. I never did get any information from
the hostess where I tried it. Thanks

Bernal
bawags@cbnewsm.att.com
-- 
(bawags@cbnewsm.att.com) |       Life is a fatal sexually 
 AT&T Bell Laboratories  |       transmitted disease.     SCHWING!
=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=*=
Some people are so full of it ... they grow mushrooms   - John Long

Newsgroups: rec.food.recipes
From: EDUC_OAU_MGR@ORION.GOV.BC.CA
Subject: REQUEST:  Self-Raising Flour
Apparently-To: <rec-food-recipes@beaver.cs.washington.edu>
Organization: Taronga Park BBS
Date:    Wed, 6 Jan 1993 18:36:08 -0800 (PST)

To:      rec-food-recipes@beaver.cs.washington.edu
X-Vmsmail-To: smtp%"rec-food-recipes@beaver.cs.washington.edu"
From: educ_oau_mgr@galaxy.gov.bc.ca
Newsgroups: rec.food.recipes
Subject: REQUEST:  Self-Raising Flour
Date: 6 Jan 93 18:35:49 -0800
Organization: BC Systems Corporation
News-Moderator: Approval required for posting to rec.food.recipes

Hello world of culinary experts!

I received a lovely little muffin cookbook for Christmas from my friends in 
Australia.  Only problem is that every recipe uses self-raising flour.  I
don't really want to buy self-raising flour and I am sure there must be
some kind of combination of leavening ingredients (baking powder or baking
soda) and flour which approximates self-raising flour.

I don't read news very often so if you can E-mail me the "recipe" for
self-raising flour I'd appreciate it.

Thanks

Susan

E-mail address:  szmartin@galaxy.gov.bc.ca

Newsgroups: rec.food.recipes
From: sue-d@nwu.edu (SUE DAKIMOWICZ)
Subject: REQUEST:  Chess Pie
Apparently-To: rec-food-recipes@cis.ohio-state.edu
Followup-To: rec.food.recipes
Organization: Northwestern Univ.
Date: Thu, 7 Jan 1993 17:29:10 GMT

Hi,

Would someone please either post or email mee a recipe for chess pie?

Thanks, Sue

sue-d@nwu.edu
Northwestern University
Mechanical Engineering Department
Evanston, IL  60208

Newsgroups: rec.food.recipes
From: julliet@wpi.WPI.EDU (Julie Marguerite Turner)
Subject: Shrimp, Artichoke tomato sauce
Status: RO
Organization: Taronga Park BBS
Date: Thu, 7 Jan 93 14:21:10 -0500

	In response to the person looking for Artichoke recipes, my boyfriend
concocked this one night for dinner and it was delicious.

	There is no real specific amound to any ingredient, it's mostly to taste
	Using a homade tomato sauce, he mixed in one pound large cooked shirmp
shelled, five cooked artichode hearts cut into manageable pieces, and about 1/2
to 3/4 cups black olives.  He heated everything up and poured it over pasta.
It's a little messy to eat because you end up having to pick up the shrimp to 
get at the tail meat, but it's worth it.

	I'm not sure this is what you were looking for, but it's very good 
anyway.

Newsgroups: rec.food.recipes
From: loh@hookipa.losangeles.sgi.com (Lorraine Loh-Norris)
Subject: REQUEST: Derby Pie
Status: RO
Organization: Taronga Park BBS
Date: Mon, 11 Jan 93 18:02:26 PST
X-Mailer: ELM [version 2.3 PL11]

Does anyone have a recipe for Derby Pie??  I would appreciate a
response by e-mail.

Thanks!!

-- 
Lorraine M. Loh-Norris                 loh@sgi.com 
Silicon Graphics Inc.                  (loh@relay.losangeles)
Systems Engineer, Los Angeles Branch   (310) 312-0227 -- Voice mail: 8841




Newsgroups: rec.food.recipes
From: "Norman Danner" <ndanner@kiwi.ucs.indiana.edu>
Subject: REQUEST: coffee cake recipes
Organization: Indiana University, Bloomington
Date: Thu, 7 Jan 1993 20:43:58 -0500

I'm looking for all kinds of recipes for coffee cakes.  Any suggestions
would be appreciated.  Thanks!
 
-----------------------------------------------------------------------------
norman                           | The only difference between mathematicians
The Semantic Nihilist            |  and philosophers is that mathematicians
ndanner@indiana.edu              |      throw away their scratch paper.
-----------------------------------------------------------------------------

Newsgroups: rec.food.recipes
From: Gregory Bayles-Gustafson <GBGCU@CUNYVM.BITNET>
Subject:    REQUEST: Casseroles
Organization: City University of New York/ University Computer Center
Date: Tuesday, 5 Jan 1993 14:10:55 EST

Every post-holiday season, I give a party (rather than make an attempt to
fit a party into all the home/office/etcetera parties pre-Xmas/New Years).
Last year I did a "soup buffet", utilizing my crock pots.  This year I'm
thinking "casseroles".  Does anyone have any good --and special!-- party-type
casserole recipes they'd like to share??  I'd really appreciate it.

Thanks!
                   Gregory


NB: I usually invite about 35-40 people after work on a Friday -- and,
hopefully, it'll be brisk and cold!

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST Coconut Ice Cream
Organization: Taronga Park BBS
Date: Mon, 4 Jan 93 0:59:41 CST
X-Mailer: ELM [version 2.2 PL16]

From: rwd@CS.CMU.EDU (Randall Dean)
Organization: Carnegie Mellon
Date: Sun, 3 Jan 1993 18:04:47 GMT


Save me from experimenting and getting fat.  I need a
coconut icecream recipe.

Thanks,

-rwd

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: REQUEST Shaker Lemon Pie
Organization: Taronga Park BBS
Date: Tue, 12 Jan 93 14:08:25 CST
X-Mailer: ELM [version 2.2 PL16]

From: rsl6m@uvacs.cs.Virginia.EDU (Robin S. Lindley)
Subject: REQUEST: Lemon Pie Recipe
Keywords: Dessert
Organization: University of Virginia Computer Science Department
Date: Tue, 12 Jan 1993 15:49:28 GMT

Hello,
  Someone once told me about a Shaker Lemon Pie recipe that
used almost all of the lemon, peel included.  Any recipes
would be appreciated.  Thanks.

Robin Lindley   | Dept. : Graduate Engineering   | University
804 295 1004    | Office: 804 982 2291           |     of
                |         229 Olsson Hall        |  Virginia

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Mexican Grits Casserole
Organization: Taronga Park BBS
Date: Mon, 11 Jan 93 6:02:20 CST
X-Mailer: ELM [version 2.2 PL16]

Date:        Sun, 10 Jan 93 17:13:10 MST
From: AY10000 <AY10@UTEP.BITNET <Anita Jessup>


This recipe is for Mexican Grits Casserole

3 cups water        1 teaspoon salt       3/4 cups quick cooking grits
1 stick oleo        2 eggs                1 small can chopped green
1/2 lb Velveeta cheese                      chilies (or equivalent amt.
                                            of fresh roasted chilies)

Bring water to boil and add salt and grits.  Cook until done according
to package directions.  Stir in 1 stick oleo (1/2 cup) and 1/2 lb.
Velveeta cheese.  Mix until melted.  Add 2 eggs, slightly beaten,
and the chilies.  Pour into baking dish and cook in oven for 1 hour
at 350 degrees.  Top should be lightly browned.  Delicious served
with Mexican dishes, roast beef, brisket, Bar-B-Q, fried or baked
chicken, etc.  (Use mild chilies unless you prefer them hotter.)

Newsgroups: rec.food.recipes
From: ericadib@wam.umd.edu (Erica M. Dibietz)
Subject: Re: REQUEST: Rubarb(sp??) pie
Apparently-To: rec-food-recipes@uunet.uu.net
Organization: University of Maryland, College Park
Distribution: usa
Date: Mon, 4 Jan 1993 20:57:33 GMT

I cannot find my receipe for rhubarb pie but it is simple to
do. The key is to use corn-startch as the thickening agent.
Here is a favorite receipe if you like rhubarb.        
It is a Apple Betty with Rhubarb and very easy to make.
1 poiund rhubard - cut into pieces 1" long. Suggest you do not peel
                  them unless they are stringy.
3 large cooking apples -peeled and thinnly sliced
1 cup brown sugar
1/2 tsp. cinnamon
1/8 tasp.cloves
1/4 cup orange juice
2 1/2/cups fresh bread crumbs
6 tablespoons unsalted butter, melter.

Preheat oven 350
Mix the cinnamon,cloves and sugar and set aside 2 tbsp.
Add rest to the rhubarb, apples and orange juice.
Add the 2 tbsp. of spice mixture to the bread crumbs.
Pour melted butter over the spiced bread crumbs.

Use a glass pie pan or earthenware dish (oven proof of course:) )
Pat half of the crum mixture into the pie plate.
Be sure to cover the bottom completely.
Add the rhubarb/apple mixture and top with the remaining crums.
Cover loosely with alum. foil.
Bake 20 minutes; then oncover and bake 25 minutes more or until
     crust is brown and fruit looks tender...check rhubarb here.
Serve warm with either a pitcher of thick creame or vanilla ice-cream.
Bon appetit!
  


Newsgroups: rec.food.recipes
From: patth@Panix.Com (Patt Bromberger)
Subject: Re: REQUEST: blender-made fruit and/or healthy
Apparently-To: uunet!rec-food-recipes
Followup-To: rec.food.recipes 
Summary: Banana Breakfast Shake
Organization: Panix Public Access Internet & Unix, NYC
Distribution: world 
Date: Mon, 11 Jan 1993 14:36:00 GMT

In article <8WTM8M6@taronga.com> Ann.Adamcik@corp.sun.com writes:
>In article 2WSMQ0H@taronga.com, mecca@acsu.buffalo.edu (Starkitty) writes:
>>I would like to know if anyone has interesting fruit and/or healthy
>>blender-made shakes.  I do like tropical/exotic fruits like kiwi,
>>mango, papaya if that matters.  I also like citrus fruits especially
>>grapefruit and tangerine.  I made a shake with grapefruit and tangerine
>>together but it was a bit too sour.

Peel two bananas and wrap in plastic wrap and freeze overnight.  In
the morning put them in the blender with 8 ounces of skim milk; you
can throw in a few orange segments or some slices of mango if you
like.  If you really want to be health food fanatic, add two heaping
tablespoons of Brewer's Yeast.

(I added the brewer's yeast just before I gave birth to my daughter
and while I was nursing her; my milk was very rich and satisfying for
the baby.)

Whirl away and drink for breakfast when you're in a hurry -
it'll feel as though someone has given you a B-12 shot in the arm!
>
My teenager "has no time to eat breakfast" and I can't stand to be
around most people who are suffering from low blood sugar (they're so
grouchy and crabby) so I whip up a shake for her in the morning with
skim milk and fruit - usually contains bananas for lots of energy!



-- 
Patricia Ann Bromberger                            patth@panix.com
I shall go out in my slippers in the rain. And pick flowers in 
other people's gardens And learn to spit. -- "Warning" by Jenny Joseph

Newsgroups: rec.food.recipes
From: Thorsten_Kitz@mk.maus.de (Thorsten Kitz)
Subject: REQUEST Need good salsa recip
X-Gateway: MausGate/Mail 1.16/hb
Organization: MausNet (Mitglied im IN e.V.)
Date: Fri, 08 Jan 93 23:32:00 GMT

Hey Arielle,

Keri Watson wrote in rec.food.recipes:

> Keywords: Salsa recipe
> Distribution: rec
> Approved: arielle@taronga.com
> Subject: REQUEST    Need good salsa recipe

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

I do not know if this one is copyrighted, but it is a highly good one from the
book "The Well-Filled Tortilla Cookbook" written by Victoria Wise and Susanna
Hoffman, which is my favourite Mexican cookbook.

Fresh Tomato Salsa

Makes 2 cups, takes less than 20 minutes

2 jalapeno chili peppers, stemmed
2 serrano chili peppers, stemmed
2 yellow wax chili peppers, stemmed
3 radishes, trimmed
3 garlic cloves
1 bunch of scallion (green onions), trimmed, or
  1/2 medium onion
2 medium tomatoes
1 cup cilantro leaves
1/4 teaspoon salt
1 tablespoon tomato paste
1/2 to 1 cup water (depending on how juicy the tomatoes are)

1. Coarsely chop the chili peppers, radishes, garlic, scallions, tomatoes, and
cilantro in a food processor or with a chef's knife (not recommended, except
you are a very good cut-throat :-)). Transfer to a bowl.

2. Add the salt, tomato paste, and water. Stir to mix well. Use right away or
cover and refrigerate for up to 10 days.

ATTENTION: Do not overprocess the vegetables in the food processor.

Bye for now,

Thorsten.

Newsgroups: rec.food.recipes
From: ellis@osf.org (Ellis S. Cohen)
Subject: LACTO VEG RECIPE: Seitan Biryani
Apparently-To: rec-food-recipes@uunet.uu.net
Organization: Open Software Foundation
Date: Wed, 6 Jan 1993 17:46:39 GMT


  SEITAN BIRYANI
  --------------

  2 lbs Seitan
  4 cloves garlic, crushed
  2 tablespoon chopped fresh ginger
  seeds from 6 cardamon pods, crushed (or about 1/2-1 tsp ground cardamon)
  2 tsp cinnamon
  3 tablespoons gravy master (or other rich vegetarian bouillion concentrate)
  2 tablespoons pomegrante juice
  2 tablespoons honey
  (You can use 4 tablespoon of grenadine in place of the
   pomegrante juice and honey, or use some other juice if you'd like)

  juice from 4 limes
  1 cup light sour cream
  1 tsp salt

  3 cups festival rice (see below)

  4 large onions, sliced
  1 tablespoon oil
  2 tablespoon butter

Cut seitan into bite-size pieces, and marinate at least overnight with
the garlic, ginger, cardamon, cinnamon, gravy master, pomegrante
juice, and honey.  You can add some water if you'd like.

Put the seitan (with all the marinade) into a heavy pot with the lime
juice, the sour cream and the salt.  Add enough water to barely cover
and stir.  Simmer until the liquid is reduced and fairly thick.
You'll need to stir more need the end.  Check the flavor, and add more
gravy master if you want a richer flavor.

Prepare the festival rice (see below).

Fry the sliced onions slowly in 1 tablespoon of butter and the oil
until they are soft and translucent, but do not let them burn.

Mix the onions and the seitan mixture and put it into a heavy baking
dish.  Add the cooked rice in a layer over the top.  Use the remaining
tablespoon of butter to dot the top of the rice with butter.  Cover
and bake for 15 minutes in a 350 oven.  Uncover and bake for 5 more
minutes.


  FESTIVAL RICE
  -------------

  1 1/4 cups medium grain brown rice
  2 cups water
  1 teaspoon salt

  1/3 cup brown sugar
  1/4 teaspoon ground tumeric
  1/2 cup seedless golden raisins
  1/2 teaspoon cinnamon

Put the brown rice, water, and salt in a heavy saucepan.  Cover, and
bring to a boil.  When it boils, immediately turn the heat down to the
lowest setting and cook for about 20 minutes, or till the rice is
nearly done.

Gently stir in the remaining ingredients, add a little more water if
necessary, cover, and cook for about 5 more minutes, or till the rice
is just done.

Newsgroups: rec.food.recipes
From: esprit@netcom.com (Alan F. Perry)
Subject: Re: sweet rice dessert
Apparently-To: rec-food-recipes@ames.arc.nasa.gov
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Sat, 9 Jan 1993 06:55:38 GMT


Sweet Rice with Coconut

1 cup steamed sweet rice (available at Asian food stores) 
1 cup coconut milk
1 cup sweetened coconut flakes
1 cup ground peanuts (optional)
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

Combine all ingredients in 3-quart suacepan. Cook over medium heat for
15 minutes, stirring occasionally to prevent sticking to pot. Pour
into mold, smooth the top and set aside to cool. Yields 4 servings.

-- 
-----------------------------------+----------------------------------------
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