HDTenEightyP/NetNews huggingface dataset:
From: xmpp@uxa.ecn.bgu.edu (Melody Paul)
Subject: Re: waffles
Keywords: waffles
Organization: Educational Computing Network
Date: Mon, 28 Sep 1992 14:24:16 GMT

In article <asstcat1.61.716745941@admin.acadiau.ca> asstcat1@admin.acadiau.ca (Joe Stevens) writes:
>Recently in a recipe I read not to use this in a Belgian Waffle maker as it 
>didn't contain any leavening.
>My question is what is the difference between a Belgian Waffle Iron and any 
>other kinds?
>
>Joe Stevens
>
>P.S. Apologies to any Douglas Adams fans for using crude language. 

I'd like a recipe for crepes, does anyone have one?
-- 
Melody P. Paul			Office:   708/534-0200
Technical Editor		Fax:      708/534-2042
Educational Computing Network	Internet: xmpp@uxa.ecn.bgu.edu
University Park, IL 60466	BITNET:   xmpp@ecnuxa
From: kati@glnserv.UUCP (Lady Dragon)
Newsgroups: rec.food.cooking
Subject: pumpkins for cooking
Date: Sat, 26 Sep 92 21:01:52 CDT
Organization: Vermi-net, Houston, Tx. 77098

I saw some pumpkins marked for making pie filling today at the local
Randall's. They were about 8"-12" across and fairly round. They didn't
have a variety name on them. They also had a sticker with a recipe on how
to cook them for making pies.


* * email address: nuchat!xcluud!glnserv!kati * Houston, Texas, USA, Earth * *




Newsgroups: rec.food.cooking
From: C11815@maccvm.corp.mot.com (Josette Giacobbi)
Subject: Whole Wheat Bread Wanted
Organization: Motorola
Date: 2 Oct 1992 14:23:24 CDT

I am looking for a whole wheat bread recipie that does not have any
white flour, etc. just whole wheat flour. I had a great one from the
health food store, used honey not sugar, can't locate it. Anyone
have a great recipie they want to share with me???    josette
Newsgroups: rec.food.cooking
From: mcoyne@kean.ucs.mun.ca
Subject: Re: REQUEST: Pizza Hut Sauce
Organization: Memorial University. St.John's Nfld, Canada
Date: Wed, 30 Sep 1992 23:10:24 GMT


Hey, Gimme a break. I was requesting the recipe for my little sister who 
happens to collect pizza recipes. Besides, someone must like the sauce or 
there wouldn't be a Pizza Hut in every one horse town in the country  :)

mcoyne
In article <1992Sep29.203521.5039@ttinews.tti.com>, bellas@soldev.TTI.COM (Pete Bellas) writes:
> In article <1992Sep24.140942.1@kean.ucs.mun.ca>, mcoyne@kean.ucs.mun.ca writes:
>> I recently saw a posting of the Pizza Hut pizza crust recipe. Does anyone 
>> have the recipe for their pizza sauce? 
> 
> Pizza Hut Sauce
> 
> 1 cup Ketchup
> 1/4 tsp garlic salt
> 2 tbl "green can" parmessan chesse-like substance
> 4 bits dehydrated mushroom parts
> 2 tbl reconstituted onions
> lots of salt
> 
> Pour sauce over the cardboa... Oops crust, sprinkle sparsely with Pasturized
> Processed Cheese Food Product Substitute and Ground Pork Topping (40% Soy
> Extender added). Bake at 450 for 18 minutes and viola', just like Pizza Hut!
> 
> Oh, for the HI ;-) ;-) ;-) ;-) ;-) ;-) ;-) ;-) ;-) ;-) 
> 
> 
> 			-Pete-
> 
> 
> Why anyone would purposely try to duplicate Pizza Hut is beyond me.
> * Pete Bellas                   "Cogito ergo spud"                         *
> * Citicorp/TTI                       I think therefore I yam.              *
> * Santa Monica, CA                                                         *
> * bellas@gamma.tti.com                                                     *
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: Sweet & Sour Sauce
Organization: Stanford University, California, USA
Distribution: usa
Date: Fri, 2 Oct 1992 21:29:09 GMT

I goofed on the sweet/sour sauce.  Instead of 1/2 cup soy sauce,
make it 1/2 cup ketchup.  Add 2 Tbsp. soys sauce.  Sorry.
Newsgroups: rec.food.cooking
From: olsen@Csli.Stanford.EDU (Diane Olsen)
Subject: Re: REQUEST: chewy ginger cookies
Organization: Stanford University CSLI
Distribution: rec
Date: Fri, 2 Oct 1992 22:10:07 GMT

In article <1992Oct1.003631.21427@cs.yale.edu> loosemore-sandra@CS.YALE.EDU (Sandra Loosemore) writes:
>Seeing the recipe for ginger snaps that was posted here reminded me of
>a recipe I once had for *chewy* ginger/molasses cookies.  I remember
>it being in my mother's old mid-1960's edition of the Betty Crocker
>cookbook with a name like "Moravian Ginger Cookies", but it seems to
>have disappeared from newer editions.  Anyway, the recipe involved
>making little balls from the chilled cookie dough and rolling them in
>sugar before baking them, and they came out nice and soft and chewy
>with crinkly tops.
>
>Does anybody have a recipe like this?
>
>-Sandra

Ta-daaa!  I found these two recipes in the 1969 edition of the 
Betty Crocker cookbook.  The second one looks more like the
one described in Sandra's posting, but both look pretty good.
If anybody tries one of these recipes, let us know how it 
turns out!

MORAVIAN GINGER COOKIES

1/3 cup molasses
1/4 cup shortening
2 tablespoons brown sugar
1-1/4 cups all-purpose flour(*) 
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon each cinnamon, ginger, and cloves
Dash each nutmeg and allspice
Easy Creamy Icing (below)

Mix thoroughly molasses, shortening, and sugar.  Blend in 
remaining ingredients except icing.  Cover;  chill at least
4 hours.

Heat oven to 375 degrees F.  Roll dough 1/8 inch thick or,
if desired, paper thin on lightly floured cloth-covered 
board.  Cut into desired shapes.  Place 1/2 inch apart on
ungreased baking sheet.  Bake 8 minutes or until set.

Immediately remove from baking sheet;  cool.  Frost with 
Easy Creamy Icing.

Makes about 3 dozen 2-inch cookies (about 5 dozen if 
rolled paper-thin.)

(*) If using self-rising flour, omit salt, baking soda,
and baking powder.

EASY CREAMY ICING FOR MORAVIAN GINGER COOKIES

Mix 1 cup confectioner's sugar, 1/4 teaspoon salt, 
1/2 teaspoon vanilla and about 1-1/2 tablespoons
light cream until smooth and of spreading 
consistency.  Tint with food color if desired.

GINGERSNAPS

A pungent gingersnap - crispy on the edges but soft
in the center.

3/4 cup shortening
1 cup brown sugar (packed)
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour (*)
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar

Mix thoroughly shortening, brown sugar, egg, and
molasses.  Blend in remaining ingredients except
granulated sugar.  Cover;  chill 1 hour.

Heat oven to 375 degrees F.  Shape dough by
rounded teaspoonfuls into balls.  Dip tops in
granulated sugar.  Place balls sugared side up 
3 inches apart on lightly greased baking sheet.
Bake 10 to 12 minutes or just until set.  Immediately
remove from baking sheet.

Makes 4 dozen cookies.

(*) If using self-rising flour, decrease baking soda
to 1 teaspoon and omit salt.


-- 
Diane L. Olsen		"A woman with a mind is fit for all tasks."
olsen@csli.stanford.edu		--Christine de Pizan (c.1363-c.1431)
From: leighann@fugazi.sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.cooking
Subject: RECIPE: Plum Pudding
Date: 1 Oct 92 23:21:39 GMT
Organization: Sybase, Inc., Emeryville, CA

In article <1992Sep25.171401.19114@nlm.nih.gov>, neve@nlm.nih.gov (Leif Neve) writes:
|> Can someone send me a good plum pudding recipe? Like the
|> fruitcake recipes, doesn't this involve weeks of preparation with
|> cheesecloth and spirits?
|> 

Not at all.  Here's my Authentic (!) recipe, given me by my Grandmother,
a 93 year old Yorkshire woman.  I make it every year.  Enjoy!

1.5 c flour			1 t baking powder
1 heaping c soft breadcrumbs	1/2 t soda
3/4 c brown sugar		1 t cinnamon
1 lb mixed dried fruit		1/2 t nutmeg
1 cube (1/4 lb) butter		1 t caramel essence (if available)
2 beaten eggs			1 t allspice (optional)
1/4 c. milk, approx

Mix dry ingredients together.  Add milk to beaten eggs, along with
caramel flavoring (if using).

Cream the brown sugar & butter, add eggs etc and dry ingredients
together.  Put the batter into a greased pudding basin (you can use a
sturdy ceramic bowl with a pronounced rim if you don't have a real
basin) and cover with aluminum foil tied on with string.

Half-fill a large cooking pot with water and bring to a boil; set a
trivet in it (optional, but I prefer it), put the covered pudding bowl
in the pot such that the water goes halfway up the sides of the bowl.
Cover the pot and keep it at the simmering point for 2 hours or longer,
and watch that the pot doesn't boil dry.  If it gets low, heat more
boiling water and pour it into the pot around the pudding basin to the
halfway mark as before.

And as Grandma Hussey said in the letter in which she sent me the
recipe, "Good luck!"

	- Leigh Ann


---------------
Leigh Ann Hussey                                      leighann@sybase.com
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year was it?
Answer: 1520
Newsgroups: rec.food.cooking
From: shla@spf.trw.com (Sheila Wallace)
Subject: Re: Fat-free Cream "cheese"
Organization: TRW Sensor Data Processing Center, Redondo Beach, CA
Date: Mon, 28 Sep 92 21:00:20 GMT

In article <3087@voodoo.UUCP> das@voodoo.boeing.com (Deb Schwartz) writes:
>In article <19rl7jINNpkd@gw.home.vix.com> shedevil@vix.com (Anne P. Mitchell JD) writes:
>>
>>I now have a tub of Philly Free in my fridge.  I figured I'd try it,
>>my thought being "Philly has good products, I can't imagine they'd
>>put their name on something that is truly inedible."  Well, I was
>>right.  So far I've only had it spread on a toasted bagel, but it is
>>definitely edible.  It's been so long since I've had real cream cheese
>>that I can't really say how this differs..I think perhaps it's got a
>>little less of a bite, and the body isn't quite as heavy.  But it's
>>leaps and bounds better than that other wretched stuff!
>>
>To me, Philly Free tastes more like ricotta than cream cheese, but it's okay.
>
>There's a brand of lowfat mozarella (Frigo, maybe?) that's only got 2gm of
>fat per ounce (vs 5gm for most 'low fat' cheeses) that's really quite good,
>and, even more importantly, melts just fine, so it's good on pizza.
>
Yes, it's Frigo, and I really like it.  It's great for lasagne, too.

I tried the Philly fat-free this week, and promptly tossed it. I agree 
with the poster who said it tasted gritty.  I like the spreadable 
Philly Lite, so I'm sticking with that from now on.

Velveeta Light is another good one, but its fat content is 5 gm,
I believe, so it's not very light.

Sheila 

-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
From: ltownsan@atlas.nafb.trw.com
Newsgroups: rec.food.cooking
Subject: Re: 'Fridge recommendations
Date: 5 Oct 92 16:51:15 PST


Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: frying gnochi
Organization: The Ohio State University
Date: Mon, 5 Oct 1992 11:43:52 GMT

In response to Josette's response to my suggestion for fried gnochi....

Yeah, I fry em, especially if they're frozen.  But I'll tell you the real
reason - when you fry them with onions and especially when you fry them
with onions and them eat them with sour cream, they taste to me just like
pirohi (vareniki by current terminology) which I dearly (DEARLY) love, but
never have time to make.  Oh by the way, I boil and drain them before I
either freeze them or fry them.  - Lori
From: cst@bork.nist.gov (Charles S. Tarrio)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Rice recipes Needed
Date: 30 Sep 92 19:45:18 GMT

In article <92274.091007U53070@uicvm.uic.edu> U53070@uicvm.uic.edu writes:
> 
> I've recently started eating alot of rice with my diet but
> I need some help on new ideas of how to enjoy rice as a main
> entree in a meal. I have prepared it with Red beans, added
> butter, or gravy but thats getting real boring now.
> 
> Thanks in Advance
> Frank
> U53070@uicvm.uic.edu

Here's a recipe for jambalaya, which is without a doubt the single dish
which has the highest ratio of eating pleasure to preparation effort of
anything I've ever made.  The ingredients are really just suggestions,
it's one of those dishes you just clean out the 'fridge with.

1 bunch scallions
1 bell pepper
a few cloves garlic
a few stalks celery

meat possibilities:
sausage, pork chop, chicken (dark meat), country ham.

rice and water (1 lb meat with this much veggie is enough for 2-3 cups
rice)

a few large pinches parsley (maybe 1/4 cup)
thyme, bay leaf, etc.
Tony Chachere's Creole Spice (McCormick's will work in a bind)

Brown the meat for a few minutes, then add the veggies to coat them with
the juice.  Add the water, herbs, and spice and boil till the meat is
about cooked; add the rice and cook till the rice is done.

Serve with Tabasco and French bread.

This is a cajun recipe, to make it creole add some tomato paste, use a 
little more water than the rice will absorb so you have some sauce, and
possibly use seafood instead of the meat.  Since shrimp and crawfish cook
quickly, they should be added after the rice has been going 15 minutes or
so.

__________________
Any opinions expressed are not those of NIST or the Government
C.                              ctarrio@enh.nist.gov
"Is it progress if a cannibal uses a knife and fork?
           -Stanislaw Lem
Newsgroups: rec.food.cooking
From: jereese@silver.ucs.indiana.edu (jean reese)
Subject: Re: Pizza dough recipes requested
Organization: Indiana University
Date: Wed, 30 Sep 1992 21:07:55 GMT

In article <64660005@hpl-opus.hpl.hp.com> farland@hpl-opus.hpl.hp.com (Bill McFarland) writes:
>Not an answer but more questions (don't you hate that?).
>
>Several years ago I tried making good pizza dough at home.  I tried a
>number of recipes and never had much success.  The dough always comes
>out more like crusty bread, or even a biscuit, than a pizza crust.
>Recently I tried again as there was a pizza dough recipe for my bread
>machine.  Same results, somewhere between bread and a biscuit, and not
>much like pizza crust.  I'm looking for that kind of chewy, ... , well
>pizza crust like texture and taste.
>
>Is it the recipe or the cooking method?  I am baking the pizza by
>completely assembling it on a metal cookie sheet, sticking it in the
>oven, turning the oven on to 500 degrees, and waiting 20-30 minutes.
>
>Would a baking stone help?  How about one of those pizza pans with all
>the little wholes in them?
>
>Bill McFarland
>farland@hpl-opus.hpl.hp.com

I don't know about everything you've tried, but what I usually do
is mix a packet of yeast (or a large teaspoonful if you have it loose)
with a cup of lukewarm water, and then add it to a couple of cups
of bread flour. You can also add wheat flour or any other kind of
flour you want, but make sure you have mostly bread flour.

After kneading it for 10 minutes, let it rise in an oiled bowl covered
with a plastic wrap in a warm place for 45 minutes, punch it down and 
let it rise 45 minutes again (this is why I only make pizza on weekends) 
and then stretch it on a pizza pan. I haven't had much luck in tossing 
it in the air the way they do at "real" pizza places. 

At this point, put it in the oven to bake for a little while while
you cut up your green peppers, etc. When the pizza dough is approaching
crusty, then take it out, put on the sauce and cheese, etc., then bake
it for a little while longer (until the cheese is melted). I usually
cook my onions ahead of time since the pizza's not in the oven for
very long.

This should work. Have fun!

Jean
Newsgroups: rec.food.cooking
From: fas2981@ultb.isc.rit.edu (F.A. Shea)
Subject: Re: Dehydrators
Originator: fas2981@ultb
Organization: Rochester Institute of Technology
Date: Thu, 1 Oct 1992 15:51:47 GMT

In article <1992Sep30.061051.4492@sserve.cc.adfa.oz.au> ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy) writes:
>I have several fruits trees in my yard and last year, without any of
.
.
>Anybody out there have any plans they could communicate Down Under
>to help me preserve my apricot crop?
>
>Carol Denehy


I have been using a home-made dehydrator for some time now.  It is just
a wooden box with trays which slide in and out and two light bulbs on
the bottom.  The trays need to be made with some sort of screening so
that nothing falls through and the food has plenty of air circulation.
I have been wanting to add a small fan to this set-up but have not had
the chance.  If you would like a more detailed explanation Email.

Frank

-- 
"Learn of the skillful;		|	Frank Shea
He that teaches himself,	|	fas2981@ultb.isc.rit.edu
hath a fool for his master"	|	Rochester Institute of Technology
 - Ben Franklin			|
From: ben@ut-emx.uucp (Benjamin J. Sloan)
Newsgroups: rec.food.cooking
Subject: Re: NEEDED: Fall Buffet Menu
Summary: serve pumpkin soup in individual pumpkins!
Date: 28 Sep 92 22:30:55 GMT
Organization: The University of Texas at Austin; Austin, Texas

nev@cbnewsj.cb.att.com (nancy.e.ellard-vass) writes:
In article <gek7X0600WBN41vYQg@andrew.cmu.edu>, Judi Mancuso <jm5p+@andrew.cmu.edu> writes:
>> 
>> I will be entertaining for our annual neighborhood "post
>> trick-or-treating" party on Halloween night and would like to have a
>> simple,easy, uncomplicated, reasonably priced, season-inspired buffet
>> menu  Let me give you the particulars:  30-40 people (adults), 10 pm

>Or, how about: pumpkin soup served in a hollowed out pumpkin, pumpkin
>chocolate chip or cranberry nut bread, etc...

I've found some of the finest cookbooks available for this sort of menu
are the Sunset Magazine annuals.  Last October I served their pumpkin
soup, which is basically pumpkin meat cooked cooked in chicken stock and
a couple of other ingredients (I included a little habanero pepper for
spice!), and run through the food mill.   I carved out a large pumpkin
for meat, then used it as a tureen and ladled the soup into individual
two-cup size pumpkins that were on sale at the supermarket. Note that saucers
were necessary for all the pumpkins as several didn't prove liquid tight.

Bon apetit!

Ben Sloan
ben@emx.cc.utexas.edu
Newsgroups: rec.food.cooking
From: staffan@ca.serum.kodak.com (Kenneth Staffan (x37507))
Subject: Re: Plea for net-iquette
Organization: Clinical Products Division, Eastman Kodak Company
Date: Fri, 2 Oct 1992 19:42:38 GMT

In article <1992Oct2.182523.21576@leland.Stanford.EDU> jchokey@leland.Stanford.EDU (James Alexander Chokey) writes:
>In article <auwen.718032607@convex.convex.com> auwen@convex.com (John David Auwen) writes:
>
>>Email is wonderful but I don't read this group to see, "I need advice
>>on how to cook blah, blah, blah; please email your replies".
>
>Of course, there's 
>always the chance that that is not the case, and that what you're asking is
>a FAQ (even if there isn't a FAQ posting).  What I always do when I post
>a question is to say, "Please respond via e-mail unless you think it would
>be interest to other readers," or something like that.  

The one that I saw recently, and liked, was something to the effect of
"please e-mail a copy of any posted replies".

Ken
---
staffan@serum.kodak.com
From: mpeter@OAVAX.CSUCHICO.EDU (Margot Peter)
Newsgroups: rec.food.cooking
Subject: Re: BEER COOKIES anyone?
Date: 28 Sep 92 19:24:01 GMT
Reply-To: mpeter@OAVAX.CSUCHICO.EDU
Organization: California State University, Chico

In article <1992Sep26.004844.4534@hpcvusn.cv.hp.com>, axel@hpcvlx (Axel Deininger) writes:
>While touring the Olympia brewery in Olympia, Washington,
>I bought some beer cookies at their goft ship.   They were delicious!
>
>Does anyone have a recipe for beer cookies?
>Or anything to do with beer?  (I have some stale beer left over
>from a recent party.)
>
>Thanks,

As regards to "anything with beer", I just made some Shepherd's Pies last night
that used up 2 bottles. I like to cook stuff on Sundays that I can freeze for
lazy nights or drag down to the boat for quick get-aways.

                            Shepherd's Pie
                       2 lbs. ground beef or lamb
                       3 large onions peeled and sliced
                       1/4 cup flour
                       1 can beef broth 
                       2 12oz. bottles of beer 
                       2 bay leaves
                       2 to 3 Tbs worcestershire sauce
                       6 carrots peeled and cut in 1" chunks
                       2 10 oz. packages frozen petit peas
                       1 Tbs prepared horseradish
                       about 2 lbs red potatoes very thinly sliced
                       about 4 oz. melted butter

Brown ground meat in a little olive in a dutch oven then add the onions and
cook, stirring until limp. Salt and freshly ground black pepper here to taste.
Stir in the flour and let brown a little. Add the broth and beer gradually and
use a whisk to smooth out the flour lumps. Add the worcestershire and the bay
and bring to a boil. Partially cover and cook over med low heat for about an
hour. Add in the carrots and cook until just barely fork tender. Remove from
heat and stir in the horseradish and frozen peas. At this point I like to chill
it over night in the fridge to make it easier to remove what fat has risen to
the surface. Place the stew in a large baking pan or individual foil freezer
pans and completely cover the top with overlapping potato slices. Drizzle the
the top with melted butter and at this point you can freeze. Don't freeze this
once the potatoes are cooked though. Cook thawed pies at 375 F. for about 20
mins or until bubbly and browned.
 This is traditionally made with whipped potatos, but I prefer the substance of
the sliced. Just make sure they're really thin. I use the food processor.

zzzzzzzzzzzz>
Margot                 "I had to sink my yacht to make the guests go home."
                                      F. Scott Fitzgerald
From: gm115@amtp.cam.ac.uk (Gabor Megyesi)
Newsgroups: rec.food.cooking
Subject: Re: request: langos recipe
Date: 1 Oct 92 18:17:01 GMT
Organization: University of Cambridge, DPMMS

Make bread dough (my book says 800g wheat flour, 100g rye flour, 250g
potatoes, cooked, 50g yeast, 100g margarine). Let it rise, then take a
handful, flatten it on a board, then fry it in hot oil. Salt according to
taste, serve plain or with crushed garlic, soured cream, or grated cheese.

Gabor
From: rickert@cco.caltech.edu (Keith Warren Rickert)
Newsgroups: rec.food.cooking
Subject: Re: ALKALINE DIET: COLD/FLU CURE
Date: 7 Oct 1992 01:45:29 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: punisher.caltech.edu

In <1992Oct6.181205.1582@cnsvax.uwec.edu> mcelwre@cnsvax.uwec.edu writes:


>          

>          HOW TO CURE A COLD OR THE FLU IN TWO DAYS OR LESS:
>          

[ long list of 'acid reacting' and 'alkaline reacting' food deleted

>               The late Psychic Edgar Cayce once stated during a psychic 
>          reading that viruses [except retro] can NOT exist in an ALKALINE 
>          environment.
>          

Well, lets see.
1) The list of foods and their classifications has got practically
zip relation to either their acidity, or what they should do to the
body.

2) While plain RNA is base sensitive, almost every virus that contains
RNA is encased in a protein coat (cold) or a memnbrane coating (flu)
designed to protect them from outside environments.

3) Just wildly assuming that you can screw up your body's pH enough
to make it alkaline enough to hydrolyze viral RNA, your own
body is going to have a hell of a time...it needs RNA, lots of 
other things are very carefully balanced on the internal pH
and buffering...

Keith
From: moser@sw.stratus.com (Tom Moser)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Pizza Hut Sauce
Date: 1 Oct 92 22:17:32 GMT
Organization: Stratus Computer, Inc.

In article <1992Sep29.203521.5039@ttinews.tti.com>, bellas@soldev.TTI.COM (Pete Bellas) writes:
> In article <1992Sep24.140942.1@kean.ucs.mun.ca>, mcoyne@kean.ucs.mun.ca writes:
> > I recently saw a posting of the Pizza Hut pizza crust recipe. Does anyone 
> > have the recipe for their pizza sauce? 
> 
> [recipe deleted]
>
> Why anyone would purposely try to duplicate Pizza Hut is beyond me.

	Alas, some of us live in Massachusetts and the best pizza
	available comes from Pizza Hut and Domino's!!!

	Believe it or not.

-Tom