HDTenEightyP/NetNews huggingface dataset:
From: aem@paris.cs.miami.edu (a.e.mossberg)
Newsgroups: rec.food.veg
Subject: vegetarian recipes
Date: 9 Apr 92 17:34:20 GMT
Organization: Dept. of Mathematics & Computer Science, University of Miami
Distribution: na
Reply-To: aem@paris.cs.miami.edu
NNTP-Posting-Host: paris.cs.miami.edu


I could cross-post OVO, OVO-LACTO, LACTO, VEGAN recipes to
rec.food.recipes and rec.food.veg, if there is sufficient demand. 

I've avoided doing this in the past because all the recipes would get in
the way of the important discussions in rec.food.veg about who and what
is and isn't [a] vegetarian and other weighty matters.

aem
-- 
a.e.mossberg   -   aem@paris.cs.miami.edu   -   aem@umiami.bitnet
University of Miami Department of Mathematics and Computer Science
From: jerry@marin.uucp (Jerry C. Hudgins)
Newsgroups: rec.food.veg
Subject: Re: LEATHER
Distribution: world
Date: 6 Apr 92 21:14:01 EDT
Organization: Private Use

In article <92096.150354IO91549@MAINE.MAINE.EDU> IO91549@MAINE.MAINE.EDU writes:

>I am curious as to whether vegetarians wear leather shoes, jackets,
>have leather upholstered car interiors, etc. I understand that people
>who are vegetarian for health reasons only would have no problem with
>this, but what about those who detest meat for animal's sake? I have
>seen some 'animal rights' vegetarians wear leather, saying "Someone
>else ate the meat, I'm just using what would go to waste".
>
>Not being a vegetarian myself, I am asking for curiosity only.

Many vegetarians, and particularly vegans, do not wear leather or use any
animal-based products.	This can be difficult and some vegetarians do not
have the time or energy to follow this path, even if they want to.

I personally feel that arguments like 'the leather would have just gone to
waste' are poorly-considered.  Though the animal might have been killed for
meat, why would a vegetarian want to subsidize the practice by paying for
its by-products and making it more profitable?

-JCH

--
----------------------------------------------------------------------------
Jerry C. Hudgins			Internet: marin!jerry@seq.uncwil.edu
125 Cherokee Trail			Usenet	: marin!jerry
Wilmington, NC 28409-3407 (USA)         Voice   : (919) 392-2358
From: traub@rtf.bt.co.uk (Michael Traub)
Newsgroups: rec.food.veg
Subject: Re: VEGAN: Indian Tomato Soup
Date: 17 Apr 92 00:37:49 GMT
Organization: BT Customer Systems, Brighton, UK

In article <1992Apr16.135759.1@mscf.med.upenn.edu> shankar_k@mscf.med.upenn.edu writes:
>In several of Michael Traub's posts, he mentioned that people post recipes with
>"animal products" are being insensitive.  Does this feeling extend to the
>readership at large?  I post quite a few vegan and lacto recipes, as does Carol
>Miller-Tutzauer and others, but if everyone wants exclusively vegan recipes,
>ok.  I had just assumed (incorrectly?) from my reading of this group that there
>were a lot of lacto-ovo types out here.
>
Sorry, we have a terminology disagreement here. By animal products I
mean foodstuffs actually containing parts of animals. I usually
refer to milk, cheese etc as animal "byproducts". I personally
have no problem with recipes with dairy products in them, as long
as you don't tell me that the cow can be milked eternally from the
one calving then ovo-lacto recipes are fine by me.


-- 
   "This isn't an argument, you're just contradicting me!"  "No I'm not."
   
Michael Traub
BT Customer Systems, Brighton Systems Centre. traub@rtf.bt.co.uk
Newsgroups: rec.food.veg
From: darcy@panix.com (Darcy Lee)
Subject: Re: Broccoli Intolerance
Date: Thu, 9 Apr 1992 15:08:23 GMT
Distribution: usa
Organization: PANIX - Public Access Unix Systems of NY


In article <1992Apr9.114408.4830@magnus.acs.ohio-state.edu> crussel@magnus.acs.ohio-state.edu (Carol A Russell) writes:
>I would be very interested in seeing replies to the gentleman who posted about
>his wife's intolerance to broccoli - abdominal pains, etc.  I have developed
>such a problem, also - about a year ago I started becoming very ill every time
>I ate ANYTHING with any form of broccoli in it (raw or cooked).  No connection,
>though, to pregnancy.

>Any ideas?


i sure do have ideas!!  one reason why you have abdominal pain.. (there may be
other reasons.. but this most likely is it) broccoli is a VERY gaseous veggie!
especially in the raw state..

other veggies that are gaseous.. turnips, cucumbers, brussel sprouts, radishes,
and cauliflower.. 

you may find that 1 out of the bunch gives you abdominal pain while the othes
do not..

-- 
Darcy D. Lee
			BI BY NATURE!
darcy@panix.com
cmcl2!panix!darcy
From: mma9872@csseq.cs.tamu.edu (Matthew M Agee)
Newsgroups: rec.food.veg
Subject: Re: rice and beans
Date: 10 Apr 92 13:46:54 GMT
Organization: Computer Science Dept., Texas A&M University
	...there is a prepackaged cajun fifteen bean soup on the market which


	...basicly, follow the directions on the bag and prepare the 
seasonings, etc, as stated, with the following exceptions:..

	...use two large lemons instead of the one (perhaps more if leaving 
out the salt; see explanation below)...
	...sautee about two pound of cubed potatoes as per the directions for
the sausage...
	...cook the soup for an extra twenty minutes after the packaged 
directions say the preparation is complete...
	...the salt listed in the presoaking gives the soup a very powerful
zing which is not a salty flavour...without the salt that zing just is not
there, however, for some reason salt in the presoaking causes the beans to
give *very* bad gas...use at your own discretion (i usually try to stay away
from salt anyway)...
	...add chili powder to taste...

	...the final product is a bit more pasty than a soup; when mixed with
equal parts of rice (cooked separately) it is *delicious*...i've not yet tried
it with wild rice, but that may be good as well...bear in mind that this is 
not supposed to taste like bean soup or gumbo or anything like that; if you 
try it expecting something specific you may be dissapointed (a least one 
friend of mine was, but she is a very picky hardcore carnivore)...yet for
just being what it is it is spectacular...

	...one final warning:..as that the preparation of this requires it to 
simmer for several hour at low heat, make certain that all parts of the product 
are at least just a little too hot for your toungue... i made the mistake once
of cooking it too cool; it came out somewhat raw tasting (like dried beans 
sometimes can) and made me ill as well...
	...hope someone gets some enjoyment out of this...it is one of the most
different and *good* rice and bean dishes i've had... 
					...matthew m. agee...
					mma9872@csseq.cs.tamu.edu

Newsgroups: rec.food.veg
From: jjohnson@convex.com (Jennifer L. Johnson)
Subject: Re: the single veggie flame war
Originator: jjohnson@muse.convex.com
Organization: CONVEX Computer Corp, Richardson, TX USA
Date: Wed, 8 Apr 1992 16:34:38 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.


In article  <1992Apr7.113900.10616@miavx1.acs.muohio.edu>, cpbuehrer writes:

>this flame thread originated (more or
>less) from someone posting that they refuse to associate with meat eaters and
>would never consider dating one...because of the different life styles.  

This is inaccurate.  I never said I refused to associate with meat eaters.
I have friends who eat meat, and it's easy to avoid the issue because I
don't eat with them.  I simply said that the "special person" in my life
must share my most deeply-held beliefs.  I think most people would agree
with this requirement.

>And
>in my opinion, refusing to associate with meat eaters is equivalent to
>refusing 
>to associate with someone because of their religion!  

A lot of people refuse to marry "outside their faith."

>Attitudes like that
>aren't healthy...if people can't coexist with others then IMHO they shouldn't
>exist at all.                ^^^^^or even ATTEMPT to do so

Are you saying that because I want a vegetarian man I don't deserve to live???
*That* sounds like an unhealthy attitude!

>I'm a veg with friends of every age, ethnicity, religion, sex, sexual
>orientation, etc...

Me, too.  But I don't use the same criteria for choosing friends and lovers.
I bet you don't either.  For example, though age and sexual orientation are
irrelevent with friends, they can be very relevent with potential lovers,
especially sexual preference!



-- 
Jennifer L. Johnson |   "While we ourselves are the living graves of murdered 
jjohnson@convex.com |    beasts, how can we expect any ideal conditions on 
                    |    this earth?" 		--George Bernard Shaw
Organization: University of Illinois at Chicago
Date: Thursday, 16 Apr 1992 14:05:26 CDT
From: Shyamala Parameswaran <U15297@uicvm.uic.edu>
Newsgroups: rec.food.veg
Subject: Re: India (was Re: Dairy farming (Was: Ben & Jerry's ice cream))
 <1992Apr16.091415.20895@rtf.bt.co.uk>

Just a little nitpicking. Parsees are *not* fruitarians and I doubt
any other group is. There is a difference to consuming a lot of
fruit in one's regular diet and eating only fruit. Parsees are
great meat-lovers. Their "dhansak" is usually a rave among
non-vegetarians for the tenderly cooked meat bits in lentil and
vegetables and subtle spice flavorings.

Also, while milk per se is not a big consumption item generally,
yogurt, buttermilk, i.e. sweet and salted lassis are fairly common.


Shyamala
From: traub@rtf.bt.co.uk (Michael Traub)
Newsgroups: rec.food.veg
Subject: Re: India (was Re: Dairy farming (Was: Ben & Jerry's ice cream))
Date: 17 Apr 92 00:15:29 GMT
Organization: BT Customer Systems, Brighton, UK

In article <24267@sales.GBA.NYU.EDU> sbhattac@sales.GBA.NYU.EDU (Shankar Bhattacharyya) writes:
>In article <1992Apr16.091415.20895@rtf.bt.co.uk> traub@rtf.bt.co.uk (Michael Traub) writes:
>>The  dietary  restrictions  of  the  religions  in  India  range  from near
>>fruitarian   (the   Pharsees) ........
>
>If you mean the Parsees, this is not generally true. Most Parsees are
>omnivorous, and eat plenty of meat. In fact, they have some quite
>spectacular meat dishes.
>
No, that was brain slippage, I meant the Jains.

[lots of better information than what I supplied deleted]

I also received e-mail from a shy reader which was also much
better informed than my article:

> This is regarding one of your recent postings regarding the dairy industry in
> India. In the course of your article, you said that the indian diet varies
> considerably "from near fructarian (parsees) to people whowould eat anything
> (christians)". Now, Parsees are of Iranian descent and are quite omnivorous to
> the best of my knowledge. I have had many Parsee friends who said that that they
>  were under no religous dietary restrictions and I have yet to find even a
> single vegetarian amongst them. As regarding geographical distribution, it is
> probably more accurate to say that more vegetarians are found inland away from
> the costal areas rather than southwards. On the west coast, this is not quite
> true. Goa and south of it is the most omnivorous region in India. This is prob
> ably due to the large Christian population as you say. On the west coast you
> also have the state of Gujrat which is very largely vegetarian due to the large
> jain population. (Jains are absolutely forbidden to eat meat unlike most hindus)
> Actually North India is more vegetarian than South India in general (exclude
> Kashmir). Eastern India is also very omnivorous especially Bengal. This is how
> vegetarians in India are distributed in general. There is an Indian magazine
> called Science Today that conducted an interesting survey on this subject in 
> 1982 (quite a while back).


-- 
   "This isn't an argument, you're just contradicting me!"  "No I'm not."
   
Michael Traub
BT Customer Systems, Brighton Systems Centre. traub@rtf.bt.co.uk
Newsgroups: rec.food.veg
Newsgroups: rec.food.recipes
Distribution: world
From: glee@athena.mit.edu (Gilbert Huppert)
Date: Mon, 13 Apr 1992 22:06:28 GMT
Subject: REQUEST: Malia Kofta
Summary: orig. subject: Wanted: Recipe for Malai Kofta 
Followup-To: rec.food.recipes
Organization: Massachusetts Institute of Technology

The title says it all.  I am looking for a recipe for the savory
vegetarian dish that I can get in local indian restaurants called malai
kofta.  It has a mild, highly flavorful, creamy tan sauce, and contains
some type of vegetarian meatballs (maybe made from chickpeas or another
type of dal).

Thanks in advance

Gilbert Lee Huppert (glee@athena.mit.edu)
Newsgroups: rec.food.recipes
Distribution: world
From: noring@netcom.com (Jon Noring)
Date: Fri, 03 Apr 92 20:36:13 GMT
Subject: REQUEST: Thai Red Curry Chicken
Summary: orig. subject: REQUEST: Thai Red Curry Chicken
Followup-To: rec.food.recipes
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

I've been going to a lot of Thai restaurants lately, and have come to
really like their red curry chicken dishes.  I believe they use coconut
milk for thickening and sweetening, and curry and pepper spices for
zinging it up.  It is very good.

Anyway, I'd like to get a recipe or recipes for this.

Thanks.
Jon Noring
From: uhendel@epas.utoronto.ca (Ursula Deirdre Hendel)
Newsgroups: rec.food.recipes
Subject: REQUEST: Anise Sorbet
Summary: orig. subject: Request for anise sorbet recipe.
Date: 6 Apr 92 20:42:55 GMT
Article-I.D.: mthvax.29E47C7E.6967
Followup-To: rec.food.recipes
Organization: University of Toronto - EPAS

I am looking for any suggestions for anise sorbet recipes.

Specific recipes would be great but even names of good recipe books would be
of help.

Preferably these recipes would not need an icecream maker.
Newsgroups: rec.food.recipes
Distribution: world
From: n9040513@henson.cc.wwu.edu (aldridge andrea)
Date: Wed, 8 Apr 1992 17:35:54 GMT
Subject: MEAT: Dublin Coddle
Summary: orig. subject: MEAT: Dublin Coddle
Archive-Name: recipes/meat/dublin-coddle
Keywords: recipe meat dublin coddle
Followup-To: rec.food.cooking
Organization: Western Washington University


I looked for my recipe for Irish Stew and couldn't find it.  However,
this is very similar.  It is my reconstruction by eye, tastebuds, and a
hint or two from the waiter at Kell's Irish Restaurant & Pub in Seattle
of what they call:

DUBLIN CODDLE
=============
(930 calories total; serves 4 @ 235 cal. each)

1/2 lb. English sausages, cut up (380 cal.)    2 Tbs. chopped parsley  (2)
1/4 lb. bacon (lean only), large-diced (200)   1/4 tsp. each marjoram
1 lb. potatoes, large-diced      (270)             thyme, tarragon     (3)
1 onion, large-diced             ( 60)         1/4 tsp. fennel seed    (2)
1 stalk (rib) celery, fine-diced ( 10)         PEPPER & salt to taste  (3)
            (including leaves)                 Boiling water           (0)

Lightly brown sausage and bacon bits in their own fat in a medium-sized
pot; drain excess fat off and discard.  Add all remaining ingredients;
mix thoroughly and add boiling water just to cover.  Simmer one hour,
until all is tender and the sauce has thickened.


Andrea Aldridge   n9040513@henson.cc.wwu.edu  
Xref: sparky rec.food.recipes:793 rec.food.veg:4410
Newsgroups: rec.food.recipes,rec.food.veg
Distribution: world
From: kja@cbnewsf.cb.att.com (krista.j.anderson)
Date: Fri, 10 Apr 1992 22:54:10 GMT
Subject: OVO-LACTO: Split-pea Parmesan Spread
Summary: orig. subject: LACTO-OVO: Vegetarian Cold Cuts
Archive-Name: recipes/ovo-lacto/split-pea-spread
Keywords: recipe ovo lacto split pea spread
Followup-To: rec.food.veg
Organization: AT&T

In article <29E36019.3FF3@mthvax.cs.miami.edu>, 
ssclift@neumann.waterloo.edu (Simon Clift) writes:

> Does anyone have any recipes for a vegetarian equivalent to cold-cuts,
> or any ideas (other than peanut-butter and jam, or cucumbers :-) ) for
> replacing liverworst and cold-cuts on sandwiches?

A favorite of mine from _Laurel's Kitchen_ is split-pea parmesan
spread.  I made it last night and think I can quote it from memory:

1 c. cooked split peas
2 T. mayonnaise
2 T. Parmesan cheese
2 T. cottage cheese
1/2 t. salt
1/4 t. dried, crumbled basil (or use more fresh)

It looks and tastes nice on store-bought black rye that they call
pumpernickel.  I usually substitute more cottage cheese for less mayo
plus I just tried "fat-free cholestoral-free mayo" but I must admit the
best version is the original.  The "wonder-what-it-is mayo" just didn't
add the right tang.
Newsgroups: rec.food.recipes
Distribution: world
From: "GRAEME WIGHTMAN, SEQEB" <BSS_GRAEME@seqeb.gov.au>
Date: Mon, 6 Apr 1992 21:02 EST
Subject: LACTO: No Bake Chocolate Log
Reply-To: BSS_GRAEME@seqeb.gov.au
Summary: orig. subject: LACTO: No Cook Chocolate Log
Archive-Name: recipes/lacto/chocolate-log
Keywords: recipe lacto chocolate log
Followup-To: rec.food.veg
Organization: ?


I have been keeping up with the recent post to Rec.food.recipes,
and thought this little addition would brighten some lives!

No Bake Chocolate Log
=====================

This recipe calls for a choc flavoured biscuit, as opposed to
a chocolate *coated* biscuit

1 x 200g packet Chocolate flavoured biscuits
1/4 cup liqueur or spirit of your choice eg Galleano, brandy.
1 x 250ml carton pure whipping cream
1 cup cold brewed espresso coffee (definitely NOT instant)

Whip 1/4 of the cream until it holds in firm peaks.
Have a sheet of aluminium foil ready to roll up the log when
completed.
Quickly dip each biscuit into the coffee/liqueur, and smear 
approx 1 teaspoon whipped cream onto each biscuit.
Place each *finished* biscuit in turn onto the al foil.
Compress *log* until firm and then roll up in the al foil.
Refrigerate overnight, or at the least 6 hours.
Grate/shave compounded dark chocolate into curls.
Whip remaining cream.
Unroll the *log* onto a serving platter.
Liberally coat the entire log with the whipped cream and
sprinkle with the chocolate curls.

This is the easiest * dessert/cake* I have ever made, and yet is
wonderfully received. No one will guess just how simple it is to make!!

Philippa Wightman bss_graeme@seqeb.gov.au
Newsgroups: rec.food.recipes
Distribution: world
From: cbruce@wvus.org (Corinne Bruce)
Date: Mon, 13 Apr 92 14:30:39 GMT
Subject: REQUEST: Japanese Ginger Ice Cream
Summary: orig. subject: REQUEST:  Ginger Ice Cream
Followup-To: rec.food.recipes
Organization: World Vision U.S.


Hello, all!

I was wondering if anyone knows of (or has) a recipe for Ginger Ice
Cream that is similar to the one served at Benihana restaurants?  It's
not overly sweet, but the ginger taste is quite pronounced.

I'd really appreciate any help you can provide!

- Corinne
From: ckegley@weber.ucsd.edu (Cyndi Kegley)
Newsgroups: rec.food.recipes
Subject: REQUEST: Cajun Red Beans and Rice
Summary: orig. subject: REQUEST: Cajun Red beans and Rice
Date: 10 Apr 92 22:06:00 GMT
Followup-To: rec.food.recipes
Organization: University of California, San Diego

I was wondering if anyone could give me a recipe for Cajun red beans and rice.  

Thank You
Cyndi Kegley ckegley@ucsd.edu
Newsgroups: rec.food.recipes
Distribution: world
From: rhoge1%esk@cam.compserv.utas.edu.au (Robin Hoge)
Date: Mon, 6 Apr 92 05:14:22 GMT
Subject: REQUEST: Finnish Easter Foods
Summary: orig. subject: REQUEST: Food from Finland!
Followup-To: rec.food.recipes
Organization: University of Tasmania at Launceston

Hello.

I am a student studying at the University of Tasmania, Launceston, but
I am from Finland.  It is about Easter time and there is nowhere to get
the traditional Finnish Easter food, so I was wondering if ANYONE out
there would have any recipes for any of the following foods:

Mammia (*)
Viili
Kerma Viili

(*)= dots on the a's.
The two last foods are milk foods, and I know they need a culture.  The
first food is the Easter food, and is brown in colour, fairly thick and
heavy with a sweet taste.  All of the above a refridgeration foods, if
that helps.  I'd be very happy if anyone can help me here.  Also any
other Finish recipes would be greatly appreciated.

Thank you.
Newsgroups: rec.food.recipes
Distribution: world
From: dlb5404@tamsun.tamu.edu (Daryl Biberdorf)
Date: 12 Apr 1992 13:33:26 -0500
Subject: REQUEST: Sweet Turkey Stuffing
Summary: orig. subject: REQUEST: Sweet turkey stuffing
Followup-To: rec.food.recipes
Organization: Texas A&M University, College Station


I had some turkey stuffing once that used 'sweet' items like prunes,
dates, raisins, etc plus cinnamon and such instead of the traditional
sage-based stuffings.  Does anyone have any recipes for this sort of
stuffing?

Daryl Biberdorf  N5GJM    dlb5404@tamsun.tamu.edu
From: ST403533@brownvm.brown.edu (Grant)
Newsgroups: rec.food.recipes
Subject: REQUEST: Toll House Pie
Summary: orig. subject:
Date: 10 Apr 92 13:20:37 GMT
Followup-To: rec.food.recipes
Organization: ?

Does anybody have a recipe for Toll House Pie?  From what I remember,
it has a consistancy similar to that of pecan pie, but it has the
ingredients requisite for toll house cookies.

Many thanks,
-Grant-
Newsgroups: rec.food.recipes
Distribution: world
From: bose!charlie@uunet.UU.NET (Charles Bures)
Date: Fri, 3 Apr 92 16:29:18 EST
Subject: OVO-LACTO: Old French Cake
Summary: orig. subject: Old French Cake recipe
Archive-Name: recipes/ovo-lacto/old-french-cake
Keywords: recipe ovo lacto old french cake
Followup-To: rec.food.veg
Organization: ?

Amy Vanderbilt's COMPLETE COOKBOOK

Old French Cake

1/2 cup butter                    1 tsp powdered mace
  1 cup sugar                   1/4 tsp salt
  3 eggs, well beaten           1/4 cup milk
  2 cups sifted flour         1 1/2 cups chopped raisins
  2 tsp baking powder                    flour

Start oven at 250F; preheat 1 hour. Grease 9x9 inch pan and
dust lightly with flour.

Cream butter, adding sugar gradually. Beat eggs in gradually until
mixture is light. Mix and sift dry ingredients.  Sift into egg mixture
alternately with milk,blending carefully.  DO NOT BEAT !

Sprinkle raisins lightly with flour; shake in sieve, then add to
batter. Pour into prepared pan.

Bake 1 hour or until cake tester shows done and it has shrunken
slightly from sides of pan. Let cool in pan few minutes, then turn out
and cool on rack. Frost with special butter frosting.

SPECIAL BUTTER FROSTING

Combine 3 tbl butter with 2 cups confectioners' sugar, beating until
well creamed. Add 3 tbl milk or strongly brewed coffee and 1 tsp
vanilla. Beat all until smooth.  Or use 3 tbl lemon juice and grated
peel 1 orange or lemon in place of milk and coffee.

Be sure not to use an overly refined cake flour for this.  It is
supposed to be of coffee-cake texture. Its long baking in a slow oven
approximates the Dutch-oven baking of the French farm kitchen.  We have
this often with evening tea and there is never any left to grow stale.

**** Submitter's note :  I often skip the mace, the raisins, and the
frosting AND IT'S STILL GREAT !  Just don't use a mixer to beat the mixture.
From: sjvppr@ritvax.isc.rit.edu (Doctor FORTRAN)
Newsgroups: rec.food.recipes
Subject: REQUEST: Swiss Fondue
Summary: orig. subject: REQUEST: Cheese Fondue Recipes
Date: 9 Apr 92 23:18:27 GMT
Reply-To: sjvppr@ritvax.isc.rit.edu
Followup-To: rec.food.recipes
Organization: Rochester Institute of Technology

Having recently returned from a visit in ,,die Schweiz'' I am anxious to
learn some new recipes for Cheese Fondue, in particular those made with
Swiss cheeses. I saw a couple of recipes in the digests for rec.food.recipes
for Chocolate Fondue, and one made with American cheese, but I have something
different in mind right now. :-)

I have made Fondues using half Emmenthaler and half Gruyere, and am looking for
something different. A couple of thoughts (though please by no means feel
bound by these two suggestions):

     1.	I heard about a type of Fondue in the East made with sweet
	Apple juice (suesse Most) instead of wine. Has anybody tried this?

     2.	What other types of cheeses could be used? If it melts well,
	Appenzeller would probably make a good substitute for the
	Gruyere, for example.

Thanks!