HDTenEightyP/NetNews huggingface dataset:
From: agonzale@wam.umd.edu (Cleopatra Jones)
Subject: Need Salad Recipes
Originator: agonzale@rac1.wam.umd.edu
Keywords:  Salads
Organization: University of Maryland at College Park
Date: Wed, 22 Jul 1992 12:47:21 GMT


	I've got to make a salad for a luncheon on August 2 and I
	don't really have any good recipes.  

	Any recipes would be greatly appreciated !
	

	Thanks in Advance !


	P.S.  What's with rec.food.recipes ??

     *****************************************************************
                             |    "There is no such thing as
       agonzale@wam.umd.edu  |     conversation.  It is an
                             |     illusion.  There are interesting
                             |     monologues, that's all."  
                             |     Rebecca West
     *****************************************************************

Newsgroups: rec.food.cooking
From: wentzell@ace.acadiau.ca (LEEANN WENTZELL)
Subject: Re: Recipe for Rhubarb Pie
Organization: Acadia University
Date: Wed, 29 Jul 1992 13:53:16 GMT

In article <Jul.28.14.55.43.1992.6762@dartagnan.rutgers.edu> hinz@dartagnan.rutgers.edu (Dorothy E. Hinz) writes:
>From: hinz@dartagnan.rutgers.edu (Dorothy E. Hinz)
>Subject: Re: Recipe for Rhubarb Pie
>Date: 28 Jul 92 18:55:44 GMT

>I thought strawberry-rhubarb pie was a popular version.  Anyone have a
>recipe for that?

I make it the same as rhubarb pie, but substitute half and half rhubarb and 
sliced strawberries.

Lee Ann
From: kevin.fong@uttsbbs.uucp (Kevin Fong) 
Newsgroups: rec.food.cooking
Subject: RE: FISH PUDDING
Date: 21 Jul 92 01:30:00 GMT
Distribution: world
Organization: The Transfer Station BBS, Danville, CA - 510-837-4610/837-5591
Reply-To: kevin.fong@uttsbbs.uucp (Kevin Fong) 

-> > My fiance is from Norway and enjoys "fish pudding."  I can't find a
-> > decent recipe to make such a concoction.  Anyone have a good recipe
-> for > Norwegian fish pudding?  Any "feed"back would be appreciated
-> <grin>.
-> I think what you are referring to is fiskegrot.  I am pretty sure
-> that Jeff Smith has a recipe in his Immigrant Ancestors book (in the
-> Norway section, of course).

I think you're right Steve.  Can you fill me in more on the book so I
can look it up at the local B.Dalton?

Kevin.
Newsgroups: rec.food.cooking
Subject: Re: Sassafras Tea anybody ?
From: kmwheeler@ualr.edu
Date: 30 Jul 92 12:24:04 GMT
Organization: University of Arkansas at Little Rock

In article <1992Jul30.025531.26011@hubcap.clemson.edu>, chrisb@hubcap.clemson.edu (Chris Behrens) writes:
> Anyone know how to make Sassafras Tea ? 
> I've always been curious to try some because I live near
> several Sassafras trees.  The dictionary (great source
> for cooking, huh? :) says the oil extracted from the dried
> bark (safrole) is a carcinogen.  Would it be dangerous to
> use the dried leaves to make tea ?  I checked in _The_Joy_
> _of_Cooking_ and it doesn't mention Sassafras at all.
> (Or Sarsaparilla either for that matter. I know they are
>  different, but still...)
> 
> Thank You.
> -- 
> - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
> Chris Behrens       Greenville Technical College       Greenville, SC
> - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
>                      chrisb@hubcap.clemson.edu  

The only "research" I've ever heard of about Sassafras being a carcinogen
goes along the lines of this:  'We fed a Sassafras tree to a small lab rat.
It died.  Sassafras must cause cancer.' or some other garbage like that.

I'm an Arkansan, so making Sassafras tea is as natural as breathing.
Don't use the leaves.  You have to use bark, but not the bark you're 
thinking of.  Dig up some roots, (the smell is heavenly), clean 'em
up, and boil them.  If you don't want to look like a warlock with some
strange root potion on the stove, you can strip the bark off of the roots.
There is a thin, dark outer bark(not important).  The good stuff is the
thicker, spongy, inner bark.  It is rust-orange in color.

Sassafras tea usually requires a bit of sugar.  Making it smells up the
whole house with Sassafras.

A friend of mine uses Sassafras to make a good drink.  He calls it 
Arkansas iced tea.  Sassafras tea, fresh squeezed orange and lemon,
and Old Forester whiskey over ice.

Diggin up roots and boiling them for tea might sound strange, but it
is worth it.  Serve the tea hot or cold.

Let me know if you try it,

Keith

kmwheeler@ualr.edu
 



Newsgroups: rec.food.cooking
From: hartman@dewey.udel.edu (Nancy Hartman)
Subject: Request:  Sourdough Pancakes
Organization: University of Delaware, Newark
Date: Thu, 23 Jul 1992 16:24:42 GMT


I recently adopted some sourdough starter.  I was wondering if anyone
has a recipe for sourdough pancakes.  My grandfather is visiting, and on
a salt-free diet, so regular pancakes with baking soda are out, and 
eggs with salt free sausage is getting a little boring.

BTW, I only know how infrequently we can feed the starter.  Does anyone
know how often we can use it?  Can it be used every day if we don't 
refrigerate it between feedings?

Thanks!

- Nancy

-- 
Nancy Hartman					CIS graduate student
hartman@udel.edu				U. of Delaware
        President and founder, Delaware Valley Ferret Club
                      Owner of Percy & Bree
Newsgroups: rec.food.cooking
From: joyce-linda@CS.YALE.EDU (Linda Joyce)
Subject: Re: Advice wanted on BREAD MACHINES
Keywords: bread, machine, electronic
Organization: Yale University Computer Science Dept., New Haven, CT 06520-2158
Date: Tue, 21 Jul 1992 13:11:58 GMT

In article <tjo.711318151@bugatti> tjo@siemens.com. (Tom Ostrand) writes:
>I'd like to plunge for an electronic bread maker, but have almost
>no idea what characterizes a good one.  Capacity? No. of cycles?
>Speed of operation?  Quality of bread produced?
>
>Any useful advice will be appreciated.  If you can recommend specific
>models or brands, please do.
>
>I've seen a model made by a Japanese company (beginning with Z) on sale
>in Macy's for $229.  Anyone have experience with it?  It has 6 built-in
>cycles, plus one user-programmable cycle, and seems to have an extra large
>bread container.
>
>E-mail replies preferred.  Thanks for the help.

    I have the Welbilt, don't know which model, and just love it.
    It has a large canister with a glass dome so I can see what's
    going on.  It can be promgrammed to work when you're not there.
    It is easy to clean and to operate.  We got it at the Price
    Club for around 250 last December.
Newsgroups: rec.food.cooking
From: colette@morgan.ucs.mun.ca (Colette Goodyear)
Subject: Vanilla Beans
Organization: Memorial University of Newfoundland
Date: Mon, 27 Jul 1992 13:08:12 GMT


Well, I've finally found a store that carries vanilla beans and bought
some.

Now, how do I use them?  Do I simply soak them in water to make my own
vanilla extract?  Do I need to soak them in a bit of alcohol to help 
the process along? (For some reason, I find that vanilla extract always
tastes like there's alcohol in it.)

I also need to know how to make vanilla sugar.  How much sugar do you 
put in the jar with the vanilla bean?

Thanks for the advice.

Colette Goodyear
Memorial University of Newfoundland
colette@morgan.ucs.mun.ca
From: fearnley@ERE.UMontreal.CA (Fearnley Anne)
Newsgroups: rec.food.cooking
Subject: Re: Want to substitute white wine in a recipe (With What?)
Date: 29 Jul 92 14:10:43 GMT
Organization: Universite de Montreal

In article <l6oljoINN5qo@nunki.usc.edu> rmakarem@usc.edu (Total Stranger) writes:
>Hello,
>I am trying out a new fish recipe that calls for white wine.
>I don't want to use white wine, so what can I substitute it with?
>
Some people seem to suggest chicken broth as a replacement for wine, this may
work well for some dishes but I suspect that the taste will be very different.
I usually use apple or white grape juice with some lemon juice or vinegar (if
they ask for dry wine, use more vinegar, etc), something gets lost of course,
but it is the best approximation that I have found.

And now for something that has been puzzling me.  I see people using the word
'bullion' for broth where I would be tempted (being french) to use the word
'bouillon'.  A look in the dictionary is not very revealing as there is no
'bouillon' and the definition of 'bullion' would not work well in recipes (gold 
or silver in mass) :-).  What is the proper spelling of the word in English?

BTW this is definitely NOT a flame, just a query.

Anne
Newsgroups: rec.food.cooking
From: sloan@bert.eecs.uic.edu (Bob Sloan)
Subject: Calphalon oval flambe/saute pan
Organization: University of Illinois at Chicago
Date: Tue, 21 Jul 1992 20:56:04 GMT

	Somebody who doesn't do much cooking who had heard that I like
calphalon pots and pans gave me an oval flambe saute pan.  Obviously I
can use this just like any other straight sided saute pan.  However,
there must be a few special uses that this weird shape is particularly
good for (else why make it?).   

	Does anybody out there happen to know what they are?  

	Please reply to sloan@uicbert.eecs.uic.edu; I'm not a regular
reader of this group.

Newsgroups: rec.food.cooking
From: pete@chpc.org (Peter Breton)
Subject: Mustard Pickles
Organization: Center For High Perf. Computing of WPI; Marlboro Ma
Date: Tue, 28 Jul 1992 15:53:52 GMT


This past weekend a friend and I went to Olde Sturbridge Village and 
feasted on a marvelous buffet that they serve.  One curious item on
the menu was mustard pickles.  Basically it was pickled vegetables
in a very tasty mustard sauce.  Has anyone ever heard of this stuff?
I bought the recipe book from the gift shop in hopes that the recipe
would be included, unfortunately it wasn't.  Any of you mustard lovers
out there have a reicipe for the stuff?


-pete


+-----------------------------------------------------------------------------+
|Peter Breton (pete@fishn.chpc.org)  "The Staccato of the Staff" - J.Siberry  |
|                                                                             |
|                     Qu'est ce que tu vas chercher ?                         |
|   WPI Center For High Performance Computing::Hardware Engineering Intern    |
+-----------------------------------------------------------------------------+


Newsgroups: rec.food.cooking
From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
Subject: Mustard Pickles RECIPE
Organization: The Ohio State University
Date: Wed, 29 Jul 1992 12:26:35 GMT


Someone requested a mustard pickle recipe.  This is one we call
Chow Chow and has been handed down through generations.  Very good!


1 quart small pickling cucumbers
3 green peppers
1 quart pearl onions
1 small head of cauliflower
2 hot peppers

Cut up and simmer for 15 minutes in

4 cups vinegar

Add the following and simmer for 15 minutes

1 1/3 Tbs slat
2 tsp turmeric
2 Tbs celery seed
2 Cups sugar
2 Tbs dry mustard

Put into jars and process.

* 3/4 cup flour can be added as a thickener if desired.

Enjoy!
From: rd2u+@andrew.cmu.edu (Robert S. Durst)
Newsgroups: rec.food.cooking
Subject: Re: Macroni & Cheese Ideas
Date: 28 Jul 92 17:25:28 GMT
Organization: Masters student, Electrical and Computer Engineering, Carnegie Mellon, Pittsburgh, PA

[excerpted text from derich@netcom.com:

Often I make Kraft's Macroni and Cheese --- and I was getting tired of 
 the same old flavor -- so I got creative , and I enjoy eating it again.
  1) Add cooked tuna -- Yummy!
  2) Add 1), chopped cooked chicken and green peas - my girlfriend LOVES it!
  3) Add Stove Top stuffing -- instant meal!

 ANy more ideas???
- Scott

end excerpted text]


Y'all aren't going to forgive me for this, but I put in sweet peas and--
honest-- fried Spam.  Chopped chile peppers and extra cheese is good too.

-Steve
From: rogers@rosencrantz.osf.org (Andrew Rogers)
Newsgroups: rec.food.cooking
Subject: Re: Macroni & Cheese Ideas
Keywords: Mac and Cheese
Date: 28 Jul 92 21:20:24 GMT
Organization: HICAM/OSD

Some grated Cheddar (or even a couple crumbled slices of American cheese) does
wonders for the taste.  Depending on how much you add, you may want to add
a little additional milk (or sour cream, as one poster suggested) to keep the
sauce from getting too thick.

And in case you want to make it from scratch, here's my favorite recipe:

AWR


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

                            Macaroni and Cheese

Thickened with egg (not flour) for a custard-like texture.  Adapted from a
recipe submitted to the National Enquirer Celebrity Cookbook by "Bedtime for
Bonzo" co-star Ronald Reagan.

	1/2 lb. elbow macaroni (about 2 cups dry)
	3 cups grated sharp cheddar (10-12 oz. by weight)
	2 t. butter
	1 cup milk
	1 egg, beaten
	1 t. salt (optional)
	1 t. dry mustard

Cook macaroni according to package directions; drain.  Toss with butter and
most of grated cheese (reserving some for top); place in buttered 2-quart
casserole.  Dissolve salt (if used) and mustard in 1 T. hot water; add
milk and egg and pour over macaroni.  Place reserved cheese on top of macaroni;
dust with paprika if desired.

Bake covered at 350^ for 45-50 minutes or until custard is set; remove cover
and broil until cheese on top is golden brown.
From: alisonjw@spider.co.uk (Alison J Wyld)
Newsgroups: rec.food.cooking
Subject: Re: Sea Salt
Keywords: salt, heaven
Date: 31 Jul 92 09:29:08 GMT
Organization: Spider Systems Limited, Edinburgh, UK.

Well I just found out what happens to salt when it dies and goes to
heaven.  It becomes Maldon Sea Salt Flakes.  I used to think
salt-is-salt-is-salt, but I have now seen the light.

Delia Smith (a very sensible woman) raves about Maldon Sea Salt, so
when I was on my holiday there - Maldon is a small town in Essex,
which is in East Anglia, which is the bulge that sticks out on the
bottom right hand side of England, just above and to the right of
London - I bought some.

The taste difference is increadible.  No-doubt its caused by
impurities, but who cares.  The taste is phenominal.  Comprable to the
difference between freshly ground pepper, and the stuff you buy
powdered.

Well, I'm glad I got that off my chest.

Bye

Alison
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Re: On making omelette without the yolks
Date: 30 Jul 92 16:45:50 GMT
Distribution: usa
Organization: Boeing Graphics project, Bellevue WA

In article <1992Jul27.230440.18021@dartvax.dartmouth.edu> oldman@coos.dartmouth.edu (Prakash Das) writes:
>
>Since most of the cholesterol in an egg is contained in the yolk, I
>tried making an omelette entirely *without* the yolks, using just the 
>whites. I couldn't discern any major difference. Except that the 
>omelette was whitish in color, took a little longer to cook (seemed
>watery) and a little tasteless (or maybe it is my taste buds!). So
>I am wondering, isn't this a nice way to enjoy an omelette without
>those doses of cholesterol? Has anybody else tried this? Most
>certainly, this isn't an original idea....
>
Several restaurants in the Seattle area make 'lite' omelettes, with one
whole egg and 2 extra egg whites.  Taste just fine to me.

Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das
From: silvers2@husc9.harvard.edu (Craig Silverstein)
Newsgroups: rec.food.cooking
Subject: Request: Mozzarella stick recipe
Keywords: request recipe fried mozzarella
Date: 30 Jul 92 08:55:10 GMT
Distribution: rec
Organization: Harvard Arts and Sciences Computer Services, Cambridge, MA

I hope this is somewhat less of a FAQ than Buffalo Wings...  :-)
Does anybody have a recipe for making friend mozzarella cheese sticks?
I tried making some by just taking strips of breaded cheese and
deep-frying them, but they tasted very bland (perhaps it was the lack
of spices).  Any pointers would be appreciated.

thanks.
--
   ____   ____ ___________________________________ ___________________________
  //     //                                       |   "time heals all        |
 //      |     Craig Silvers2@husc9.harvard.edu   |    non-fatal wounds."    |
//______// _______________________________________|__________________________|
From: jk13+@andrew.cmu.edu (Joanne M. Karohl)
Newsgroups: rec.food.cooking
Subject: Re: Sassafras Tea anybody ?
Date: 30 Jul 92 18:57:02 GMT
Organization: Biological Sciences, Carnegie Mellon, Pittsburgh, PA

The usual way to make Sassafrass tea is to steep the roots in hot water.
 The tea tastes better to me if you rub the thin, dark outer bark off
first, before steeping the roots.  This tea does contain safrole, not
good for you in large amounts, but I've had no ill effects from
occasional tea drinking--who knows what will happen to me in 20 years.

A better alternative if you like the tea is a concentrate available in
the tea section here (Pittsburgh;  and if the Giant Eagle has it, it
MUST be available in EVERY other grocery store!) called Pappy's
sassafrass extract, which has "safrole free" on the label.  It's not
expensive and is very tasty, plus it has the advantage of not requiring
boiling water, a big plus in the summer, when I really want iced tea.

Joanne
Organization: University of Illinois at Chicago
Date: Tuesday, 21 Jul 1992 00:11:47 CDT
From: Barry Grau <U42054@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: Freezing hotdogs

In article <711566240.F00001@blkcat.UUCP>,
Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) says:
>
>  LP> From: lou@netlink.cts.com (Louis Puccio)
>
>  LP> I suppose one could cut them in pieces and make a new type of
>  LP> alcoholic drink. any suggestions?
>
>You could paint torpedo tubes and a conning tower on the hot dogs, toss them
>into a vat of blue Jell-O made with pure grain alcohol and maybe a quart or
>two of carageenan powder, and decorate the scene with lifesavers and a few
>gummi hands and gummi feet.  It would look just like a disaster at sea, and
>would be sooo delicious for those hot summer afternoons!  Any kids present
>could
>spend their time playing with the Jell-O, to make lots of waves!
>

while we're on the topic of gummi-xes, does anyone have any ideas about where
i might get some gummi-christs? i'd like to make a madonna pinata - the idea
is when the kids bust her belly with the cane the gummi-christs come tumbling
out.
     thanks, barry
From: DBBARBER@MACC.WISC.EDU ("Deborah B. Barber")
Newsgroups: rec.food.cooking
Subject: REQUEST: grill or bbq beef pot roast
Date: 23 Jul 92 15:00:00 GMT

Hello rec.food. cooks!
 
I'm sure that I've heard of marinating pot roast (or less tender beef cuts)
and then grilling or bbq-ing it.  What is the secret to getting a flavorful
and tender result?  Lime, vinegar or wine marinades?  Indirect cooking?
 
Recipes and preparation suggestions welcome.
 
Thanks in advance.
 
Deb Barber
standard disclaimer here
Newsgroups: rec.food.cooking
Subject: Re: Silly Slicing Question
From: jeremy@cs.aukuni.ac.nz (Jeremy Gibbons)
Date: Fri, 24 Jul 1992 05:53:11 GMT
Organization: Computer Science Dept. University of Auckland

In <18599@drutx.ATT.COM> seb1@leia.dr.att.com (sharon badian) writes:

>So, how do you keep those carrot slices from rolling off the cutting board???

Urm... halve your carrots lengthways first? That way you get semicircular
rather than circular slices. They don't roll as well...

Jeremy

*---------------------------------------------------------------------*
| Jeremy Gibbons <jeremy@cs.aukuni.ac.nz>  CS Dept, Auckland Univ, NZ |
*---------------------------------------------------------------------*
From: nkk@wet.UUCP (Butch Katigbak)
Newsgroups: rec.food.cooking
Subject: Re: Vanilla Beans
Date: 27 Jul 92 21:18:30 GMT
Organization: Wetware Diversions, San Francisco

In article <1992Jul27.130812.17708@morgan.ucs.mun.ca> colette@morgan.ucs.mun.ca (Colette Goodyear) writes:
>
B
>I also need to know how to make vanilla sugar.  How much sugar do you 
>put in the jar with the vanilla bean?
>

Get an Airtight Jar
Four cups sugar
one vanilla bean.
Put vanilla bean in the middle of the sugar.
Cover for one month.

For stronger flavor, use 2 cups of sugar.

White sugar, 99 d, fine
do not use the large crystalline
do not use brown sugar
do not use confectionaires (it has cornstarch)
From: mbvg9741@uxa.cso.uiuc.edu (plain)
Newsgroups: rec.food.cooking
Subject: Re: Ice Cream Maker
Date: 22 Jul 92 20:35:59 GMT
Organization: University of Illinois at Urbana

shla@spf.trw.com (Sheila Wallace) writes:

>In article <ni66vvo@fido.asd.sgi.com> jice@echo.asd.sgi.com (John Eisenman) writes:
>>I'm thinking about buying an icecream maker as a wedding
>>present.  I would like recommendations on what to look for
>>and specific brands to recommend.  Also, if anyone lives
>>in the SF area, a recommendation for a store to shop in 
>>would be appreciated.
>>
>>john

>I received a two-quart Donvier maker for a wedding present, and I really 
>like it.  It's a great no-hassle, no-mess ice cream maker. I keep the 
>liner in the freezer at all times (I have a separate upright freezer) 
>so I can make ice cream at the drop of a hat.  If you don't keep the 
>liner in the freezer, you need to plan ahead a little to make sure 
>it gets cold enough.  The Donvier is very easy to turn, provided you 
>turn it often enough (every few minutes), and it does a good job of 
>making smooth ice cream. 

>Beware of some of the imitation Donviers.  My sister-in-law had one 
>(can't remember the manufacturer) that she didn't like because the paddle 
>didn't quite fit the liner, and you couldn't scrape the frozen mixture 
>off the sides very well. You should be able to get Donviers at Best or 
>Service Merchandise, maybe even at Target.

Yeah, I bought one of the imitations a few years back.  It worked okay
for a while, but then the coating on the liner started coming off, so
we stopped using it.  Does this happen with the Donvier too?  I assume
it doesn't.
-Vincent
From: brad@buck.viewlogic.com (Bradford Kellogg)
Newsgroups: rec.food.cooking
Subject: Re: liver
Date: 24 Jul 92 22:21:34 GMT
Organization: Viewlogic Systems, Inc.
Originator: brad@buck


In article <1992Jul22.110054.10020@hemlock.cray.com>, dadams@cray.com (David Adams) writes:
|> In article 10997@rata.vuw.ac.nz, galea@gphs.vuw.ac.nz (Pauline Galea) writes:
|> [request for liver hiding recipes deleted]
|>
|> I've been told that people should avoid liver, especially chicken liver, 
|> because the liver stores up toxins over the life of the animal and when
|> one consumes it they get these toxins (pcb's, mercury, etc. in fish for
|> example, pesticides in chicken etc.) in a more concentrated form than
|> in regular meat.
|> 
|> So what's the deal.
|> 
|> Do you just need iron? 
|> 
I have heard this too, and in a more general sense, this includes all organ 
meats. Whatever biochemical benefit can be derived from eating liver, such 
as iron, this is available from many other foods. 

That controversy aside, if you really find liver to be a foul substance, 
stay away from it. There is no effective way to mask the flavor from some 
of us. Many folks have tried to put it over on me with various techniques, 
and it never works. Just the aroma of it cooking in the next room is enough
to send me into fits of gagging, gasping, apoplectic nausea :-)

For those of you who like it, though, Bon Appetit!
Newsgroups: rec.food.cooking