HDTenEightyP/NetNews huggingface dataset:
From: kupstas@weiss.cs.unc.edu (Eileen Kupstas)
Newsgroups: rec.food.cooking
Subject: Re: Boiled Peanuts
Date: 28 Aug 92 15:10:23 GMT
Organization: The University of North Carolina at Chapel Hill

In article <l9noa5INNcue@male.EBay.Sun.COM> sarahb@fanfare.EBay.Sun.COM writes:
>My husband says he wants boiled peanuts.  Rather then tell him to go South
>I figure i'll just try to cook some.  
>Any suggestions.
>
>
>Sarah

 I'll post two versions: Plain and Fancy

Plain Boiled Peanuts
---------------------

Thin-shelled unshelled, raw peanuts*
Water to generously cover
Salt

Put peanut (still unshelled) in water. Add salt. As a starting
point, go for just mildly salty to the taste. Once you've made this
you can adjust the salt. True Southerners use about 
1/2 cup salt per gallon of water, or more. Boil until the 
peanuts are cooked (this depends upon your taste. I usually 
boil until they are soft -- no hint of hardness in the nut. )
This can take one to two hours. You will need to add water as you go.
Yes, you _do_ shell them before eating the nuts! Eat hot or
cold.

*There are thicker shelled peanuts, too. These take forever
to boil, since the water can't penetrate the shell easily. 


Fancy Boiled Peanuts
--------------------

Same as above, except add three or four bay leaves and three 
or four cloves of garlic to the boiling water; reduce the 
amount of salt.


Have fun!
Eileen

Newsgroups: rec.food.cooking
From: mitchell@rchland.vnet.ibm.com (Andy Mitchell)
Subject: Dehydrating cheese
Date: Mon, 31 Aug 1992 18:05:46 GMT
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM Rochester

Speaking of Food Dehydrators, does anyone know how to dry cheese?
Which types dry best? (e.g. parmesan, etc.)

-- 

Andy Mitchell, Memory Interface and Control Development
Mail:  443/040-3,  IBM Rochester, MN 55901-7829
Email: mitchell@rchland.ibm.com or mitchell at rchvmx
Phone: (507)253-6131,(T/L)8-553-6131
---------------------------------------
"It's in the Raisins"   --- anonymous
Newsgroups: rec.food.cooking
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Subject: Re: Steamer Recipes - Request
Organization: NASA/Jet Propulsion Laboratory
Date: Wed, 2 Sep 1992 20:53:09 GMT

In article <Btyt77.IyA@iat.holonet.net>, wendysue@iat.holonet.net (Wendy S. Reynolds) writes:
|> My husband just bought me a Rival Steamer/Rice Cooker and I wondered if
|> anyone had any good recipes for it?
|> 
|> Thanks in advance,
|> Wendy (wendysue@holonet.net)

Oh boy!  Steam asparagus and serve it with mayonnaise!!!

yum :)~

Jennifer
From: fms@sw.stratus.com (Faith Senie)
Newsgroups: rec.food.cooking
Subject: Tomatoes coming out my ... (was Re: Zuchinni coming out my...)
Date: 31 Aug 92 18:46:43 GMT
Organization: Stratus Computer, Inc.

In article <BtsyCo.4I7@jfwhome.FUNHOUSE.COM>, babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:
> [...]
> 
> ....  Anyone else in New England
> got any *ripe* tomatoes yet?  I've had about 6 ripen so far.  
> 

We've already gone through a couple of dozen of the things, and there's still at
least another dozen of the little buggers sitting out in the garden, staring at
me, laughing at me, daring me to pick them and let them get mooshy on my counter!

:-)

So yes, I'm in New England, and I've got ripe tomatoes everywhere!

So far our favorite thing to do with them is:


Take about a dozen or so  ripe tomatoes.  Chop out any parts that aren't
terribly edible (stems, basically) and run them through a food strainer (a
Mouli would work, we've been using the fruit & veggie strainer attachment
for our KitchenAid mixer) until you've got tomato pulp with no seeds/skins.

Simmer the tomato pulp for a while, until it starts to thicken.  While it's
thickening, add in fresh basil (lots), fresh parsley (as much as you like),
fresh oregano (ditto) and fresh anything else you think would go well in it.
Then add other veggies (I bet zucchini would probably be good here, also
bell peppers, etc.  We've been using mushrooms mostly) and simmer for a 
while until done.  Serve over pasta or rice or whatever other lovely things
you've got for serving this over.  It's sort of proto-spaghetti sauce,
or proto-tomato soup starter, or proto-veggie soup starter, or whatever...

Enjoy!
Faith


-- 
Faith M. Senie            InterNet: fms@vos.stratus.com
Stratus Computer, Inc.    InterNet: fms@hoop.sw.stratus.com
55 Fairbanks Blvd.       Pkt Radio: n1jit@ka1srd.ma.usa.na
Marlboro, MA 01752           Phone: (508)460-2632

"I'm afraid I don't know very much about Romulan Disruptor settings" --Spock
From: neve@nlm.nih.gov (Leif Neve)
Newsgroups: rec.food.cooking
Subject: Re: Japanese Soybean paste?
Date: 28 Aug 92 18:33:21 GMT
Reply-To: neve@nlm.nih.gov
Organization: National Library of Medicine

In article yrdn3lc@lynx.unm.edu, mulberry@triton.unm.edu () writes:
>In Japan, there is a type of soybean paste that is
>fermented.  It is real gooey and sticky.  As I remember,
>it is eaten at breakfast time and is spread over seaweed.
>
>Does anybody know the name of this paste?  I remember it
>starts with an *n*.  I would also like to know how it is made.

I believe you are talking about "natto". Great stuff, though I don't know
anyone besides me, my dad and about 120 million Japanese that will touch the stuff.

Don't know the exact ingredients other than what you say -- fermented soybeans.
I find it in the frozen food section at my oriental grocery store in the usual  straw
wrapper. It's great mixed with a bit of chopped "negi" (scallions) and perhaps a
raw egg yolk.

I once heard it helps prevent cancer. Who knows.

Leif Neve
Newsgroups: rec.food.cooking
From: laurent@tamdno.enet.dec.com (Hal Laurent)
Subject: Re: What do I do with okra?
Organization: Digital Equipment Corporation
Date: Fri, 28 Aug 1992 01:21:38 GMT


In article <67054@hydra.gatech.EDU>, jbutterf@mal-s1.gatech.edu (Jill Butterfield) writes...
>A friend just gave me some fresh okra from his garden. How do I cook it?
>I've only used frozen or canned before, in gumbos and just plain, and in
>soups. How do I keep it from getting all goopy when I cook it?

Pray!  Seriously, I don't really know the answer.  Okra gets slimy if you
look at it cross-eyed.  I do have an aunt in Louisiana that can make non-slimy
okra, but beats me how she does it.
Newsgroups: rec.food.cooking
From: elf@ee.ryerson.ca (luis fernandes)
Subject: CFV: What brand knives do you use ?
Summary: A Call for Votes on the reader's choice of knives.
Organization: Ryerson Polytechnical Institute, Toronto
Distribution: na
Date: Mon, 31 Aug 1992 23:05:11 GMT

Does anyone know whether knives made by Wiltshire (you know, the ones with the
sharpener built into the knife-holder) are any good, i.e. is that a marketing
gimmick or are they as good (stay sharp) as they claim to be.

What knives do you use and are you happy with their performance?
(Performace relates to how long they stay sharp (before you have to sharpen
them again) & whether or not they cut just as well after they are
resharpened).

Emailing your responses will make it easier to tabulate the results.

zxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzx
Luis Fernandes  <elf@ee.ryerson.ca>
-Friendly Neighbourhood X Wizard's Apprentice
zxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzxzx
Newsgroups: rec.food.cooking
From: alison@meaddata.com (Alison MacLellan)
Subject: Re: apples
Organization: Mead Data Central, Dayton OH
Date: Sat, 29 Aug 1992 14:57:05 GMT
Distribution: na

In article <17lqeeINNsd3@roundup.crhc.uiuc.edu> mary@uicsl.csl.uiuc.edu (Mary E. Allison) writes:
>QUESTION --
>
>Can one FREEZE apples?
>
>I was thinking that maybe they could be sliced and frozen.
>
>Anyone ever try this?
>
>--
>I subscribe to the 'if he can't use them responsibly he
>shouldn't be allowed to keep them' theory of male genitalia. 
>  -- Larne Pekowsky, usenet
>
>    Mary Allison (mary@uicsl.csl.uiuc.edu) Urbana, Illinois
>Catx2 Owned, Square Dancer, Leaper, Ballroom Dancer in training 

Yes I do it all the time. 

What I do is add all the stuff I would normally add to the apples to
throw in a pie (cinnamon, lemon, etc) and put it in a ziploc freezer
bag or a tupperware.  Then when you want a pie, you just put a bag
of apples in the fridge to thaw then pour it in a pie crust, no fuss
no muss.  

I much prefer to do up a bunch of apples all at one time than to do
enough for one pie every time I want a pie.


--
Alison       | Practice random kindness & senseless acts of beauty.           
 MacLellan   | Margaret Cho's opinion on temperature & racism.
I speak only | Temperature - It's not the heat, it's the humidity.
for myself.  | Racism - It's not the hate, it's the stupidity.  
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Zuchinni coming out my...
Organization: Lockheed Missiles and Space Co.
Date: Tue, 25 Aug 92 18:22:04 GMT

In article <hartley-250892100030@140.239.12.117> hartley@centerline.com (Timm Hartley) writes:
>Actually its not my... they're coming out of, its my mother's. She called
>me all frantic last night. It seem that she went out to the garden to pick
>some zuchini. Well, she said she only picked 5, but it looked as though she
>was hauling firewood. (BIG zuchini) 
>
>She was mostly frantic because she couldn't find her mother's zuchini bread
>recipe. I gave her mine, which she poo poo'ed because it didn't have
>pineapple or nuts in it, which I have never heard of.
>
if she wants pineapple and/or nuts in it tell her to follow a carrot
cake recipe - it'll do the job

basically, any recipe, e.g., banana, carrot, spice, etc can be 
adapted to use zuchinni - its one of the chameleon (sp?) veggies
that can go in almost anything

if the zuchinni's that big - make sure she cuts out the seeds -

in addition, here's some additional hints:

you can also make a meatloaf type filling with beef, pork, ground 
turkey, etc - take the zuchinni, slice it lengthwise, scoop out the 
seeds, fill with mixture and cook same temp, etc as meatloaf (about
350 degrees for 1 hr min) and serve

zuchinni sliced lengthwise (no seeds) can be used instead of
lasagna noodles (put htem on some paper toweling or sprinkle a little
flour over each layer to keep from getting too moist)

cut up zuchinni, tomatoes, green peppers, onions & galric (to taste)
- put in fry pan -
add hot pepper to taste, cook till all vegetables are soft (tomatoes
may generate a lot of water, spoon excess off, then add back in) 
and serve with hamburgers, or eat on the side in a bowl

cut up zuchinni and add to your favorite stir-fry

cut up zuchinni - heat some peanut oil or olive oil in fry pan -
add zuchinni and cook till brown on one side - turn over and start 
browning on second side - add garlic to taste and sprinkle with 
parmesean cheese & serve warm
>


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
Organization: Central Michigan University
Date: Tuesday, 1 Sep 1992 15:19:33 EDT
From: <34LI6RE@CMUVM.CSV.CMICH.EDU>
Newsgroups: rec.food.cooking
Subject: Re: Blue Bell's Response

FORTUNE
qquit
qquit

qqut
qquit
qquit
netnews
qquit
From: bollard@hpspkla.spk.hp.com (Lee M. Bollard)
Date: Fri, 28 Aug 1992 19:16:56 GMT
Subject: Re: sharp knives (was Re: Knives, what's good, what's bad?)
Organization: Hewlett Packard Company, Spokane, Wa.
Newsgroups: rec.food.cooking

Henckels 4-star series seem to be a favorite.  I just bought a few and
they are very nice.

Regards,

Lee Bollard              
HP Spokane Division
bollard@hpspkla.spk.hp.com
From: tom@lightning.cadcam.iupui.edu (Thomas Boehm)
Newsgroups: rec.food.cooking
Subject: Re: German dessert dumpling?
Date: 4 Sep 92 15:37:48 GMT
Article-I.D.: ethome.1992Sep4.153748.19612
Reply-To: tom@lightning.cadcam.iupui.edu
Distribution: na
Organization: School of Engr and Tech, Purdue Univ at Indpls

In article <1992Sep4.025755.21492@wam.umd.edu>, sorsha@wam.umd.edu (Laurie Beth Brunner) writes:
> My grandmother is Austrian, and she used to make me this great stuff as a
> dessert.  It was made with farmer cheese and I think it was slightly
> yellow in color.  It's called "toffen knerdel"  (this is a phonetic spelling,
> I've never seen it written anywhere).  The dumplings are round and she
> served them with powdered sugar.  Posting or e-mail acceptable.  I'd ask her 
> myself, but unfortunately she's not as sharp as she used to be. :(
> 
> 
> The Giver Goddess
> -- 
> ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
> Send burnt offerings to....."If love is a grenade,.........Ahead groove......
> ..sorsha@wam.umd.edu......I'll pull the pin." B-52's....factor five! -Holly..
> ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

 The correct spelling is "Topfenknoedel". The desert is typically Austrian, not
German (big difference, if you are Austrian :-). It is made with Topfen (in Germany
called: Quark). Which brings up my question? Is Farmers cheese really the same as
Topfen? I have not tried it, but I have several recipies I brought from home (Austria)
which call for Topfen and I would like to prepare them here in the US, but until now
I was not sure what to use. Any help would be appreciated.

As for the Topfenknoedel recipe: I will talk to my mother at home this weekend, and
post the recipe on Monday....

                     Thomas
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Newsgroups: rec.food.cooking
Subject: Grass Jelly (was Asian Groc. Store Advent.)
Date: 27 Aug 92 19:21:00 GMT
Organization: NASA/Jet Propulsion Laboratory

|>  
|> Hey, how do you serve grass jelly? Sounds neat.
|>  
|>       --mike

There are three types of these jellies that I know of.  One I don't
remember too well (it's green - like the color of the James River)
but I've had the other two quite often.  These are FANTASTIC on a
hot summer day!

AI-YU (BING) JELLY - this looks like lemon jello.  It has a sweet
flavor to it.  Some sort of agar based jello...  I dump the contents
out of the can into a large bowl or corningware and take a knife and
go chop chop chop.  Just keep slicing until the pieces are as small
as you like.  (Large pieces will fall out of your spoon onto your
clothes, the floor, the dog...)  In a separate bowl I mix the juice
of a lemon and a few teaspoons of sugar (you may want more - it
all depends).  Then dump the lemon juice into the jelly and throw 
in some ice.  Stir - add water to taste (I think the lemon will
overpower everything if you don't).  Serve cold.  Oh boy! :)~

GRASS JELLY - I forgot the Chinese name - shame on me :(.
This is the black stuff.  The taste is a little more like tea.
I serve it up the same way as AI-YU BING.  My aunt tells me (and
she could very well be "misguided" - you never know) that this
particular jelly is supposed to clear up acne and make your
hair blacker (or was that sesame paste?  or was it seaweed?)
Good Grief!  Consult your local elder Asian woman for all the
latest in Chinese superstitions - my grandmother is THE expert on
that!

Enjoy!  I think I have a can of Grass jelly on my pantry 
shelf back home - wonder if Christy would want some??

Jennifer Yu

work:	jsy@aig.jpl.nasa.gov
school:	yuie@cco.caltech.edu
From: dondd@hpmwtd.sr.hp.com (Don Dillon)
Date: Mon, 31 Aug 1992 19:35:45 GMT
Subject: Re: Chocolate Zucchini Cake (was: Re: Zuchinni coming out my...)
Organization: HP Santa Rosa Site (NMD MTA MWTD)
Newsgroups: rec.food.cooking

I just saw part of an 'ALF' sitcom on Sunday and Alf was trying to do some
gardening for fresh vegies.  All the stuff was really horrid looking except
the zucchini, which was the one vegetable that he didn't even plant.  Just
goes to show you about this vegi/weed.

Wouldn't it be great if you could turn this stuff into an alternate fuel
source?  Or use it to build houses with instead of lumber?

-----------------------------------------------------------------
Don { huh? } Dillon

INTERNET : dondd@sr.hp.com
TELNET   : 577-3690
PHONE    : 707-577-3690
From: MPRK@db1.cc.rochester.edu (MARGARET R. PARKER)
Newsgroups: rec.food.cooking
Subject: Cuisinart Processor is Best
Date: 25 Aug 92 17:14:50 GMT
Organization: University of Rochester, Rochester NY
X-News-Reader: VMS NEWS 1.11


If you bake any bread, Buy a Cuisinart food Processor - It the only one
(I think) that has a motor stong enough to knead bread. Buy a Cuisinart,
and you will love it, and wonder how you ever lived without one.  I've
had mine since the 1970's, and I adore it. You can buy LOTS of blades and
extension for it (But DO NOT buy their pasta maker - I don't know whym
they goofed here - it's a terrible pain to clean) and I just throw mine
in the dishwasher every night. While you're at it, also buy the little
mini processor - Braun is very good for that one - I find it's excellent
for mincing small things like garlic and ginger, and also for making
salad dressing.
From: chrisb@hpcvra.cv.hp.com (Chris Bunsen)
Newsgroups: rec.food.cooking
Subject: Re: Dumb Question about Chicken Mole
Date: 3 Sep 92 17:34:13 GMT
Article-I.D.: hpcvra.41320011
Organization: Hewlett-Packard Co., Corvallis, OR, USA


Nice reply , Dianne!!!

I just wanted to add that all of the main ingrediants were staples
of the Mayan/Aztec diet. A variation of mole was served to the
first spainards that showed up in the new world. Oh yeh, you
didnt mention the pumpkin seeds and peanuts......



Chris Bunsen,
HP-Corvallis
Newsgroups: rec.food.cooking
From: jcp@islay.dco.dec.com (Jolly C. Pancakes)
Subject: Yogurt question
Originator: jcp@islay.dco.dec.com
Organization: Electric Otter Eel Emporium
Date: Tue, 25 Aug 1992 19:04:08 GMT


	Question for you do-it-yourself yogurt makers - some have
mentioned heating the milk to 180 and then cooling it. Others don't
mention heating or warming the milk at all. Why 180 degrees F? Why not
just "room temperature" or "lukewarm"?


-- 

------------
jcpatilla					jcp@islay.dco.dec.com
From: cindy@berkp.uadv.uci.edu (Cindy Windham)
Subject: The best baking sheet for cookies
Newsgroups: rec.food.cooking
Organization: University Advancement, University of Calif., Irvine
Distribution: usa
Date: 28 Aug 92 22:19:55 GMT

What baking sheet is the best for baking cookies?
From: tunxis@netcom.com (Gary A. Gorgen)
Newsgroups: rec.food.cooking
Subject: Re: Gross foods in cans: competition
Date: 30 Aug 92 03:14:19 GMT
Organization: Tunxis Design Inc. (408-749-9463)

<BtJJ8C.KL9@usenet.ucs.indiana.edu>,
stcmille@silver.ucs.indiana.edu (Stephen C. Miller) Writes:

>  { stuff deleted }
>Hd8ows about it folks?  Let's hear about gross crap in cans!
>-- 
>--------------------
>=
>(former rock star turned grad student)
>Steve Miller	 		    stcmille@copper.ucs.indiana.edu

This thread could become alt.folklore.cooking, with a little effort.

This wont count, it isn't even a sealed container.

I was in the local American super market, here in Cupertino, Ca.
( American markets are rare here ). :-)
In the FRESH FISH case there was a 15 lb. king salmon, that looked like
it had been there since last year. It was priced at 4.29 a lb.
I'm sure the seagulls wouldn't want it, they are fussy eaters.

This wont count, it wasn't on the label.

An employee of one of my clients, returned from lunch one day and handed
me a shinny stainless steel bolt. "Fond it in my can of soup", he said.
I suggested that he immediately send it to the soup company, because
by now, I'm sure they are wondering where it is. Other parts of the
machinery probably fell off, do to the lack of this bolt, and were canned
also. Sooner or later the machine was going to crash. ( literally ).
He sent them their bolt, along with all of the other information the company
wanted. The company must have been very happy to get their bolt back,
because they sent him lots of soup. :-).

If you ever wondered where the expression "Soup to nuts" came from, this
is about as close as I can get. :-)

Gary.


-- 
Gary A. Gorgen      | "From ideas to PRODUCTS"
tunxis@netcom.com   | Tunxis Design Inc.
                    | 422 S. Murphy, Sunnyvale Ca. (408) 749-9463
Newsgroups: rec.food.cooking
From: jones@decatur.Stanford.EDU (Caren Jones)
Subject: Re: Knife Sharpener
Organization: Psychology Dept, Stanford Univ.
Distribution: usa
Date: Fri, 28 Aug 92 21:37:30 GMT

In article <3tdn5#n.tunxis@netcom.com> tunxis@netcom.com (Gary A. Gorgen) writes:
>
>>From: yatchman@cbnewsd.cb.att.com (michael.j.yatchman)
>>Message-ID: <1992Aug27.025133.1415@cbnewsd.cb.att.com>
>>
>>I'm interested in recommendations on knife sharpeners.
>>I have a dulling set of Chicago Cutlery which has served me
>>well over the years, but the steel just doesn't seem to do
>>enough anymore.
>>[I will admit I've been negligent over the years...no flames please.
>>oh - never mind, this is rec.food.cooking where most everyone is
>>helpful and not rec.gambling...:-]
>>
>
>I use Japanese "Water Stones" for sharpening everything that cuts.
>(knives, chisels, tool-bits, etc..)
>If you can't Julienne a hair, the knife is probably not sharp. :)
>Water Stones are available in various grits, (600,800,1000,1200,1600,
>& finishing stone).
>
>If the knives are in bad shape, use 800, then 1200, then the finishing 
>stone. There are 2-sided 2x8 in., stones available. They have a finishing
>stone on one side & (800,1000,1600) on the other. About $20, for the
>KING brand. King is the least expensive, and does a good job for kitchen
>knives. There are some expensive water stones also, $200.
>These stones are very soft, and are easily ruined, so learn how to use
>them! There are books on how to sharpen knifes.
  <snip>
>Gary.
>-- 
>Gary A. Gorgen      | "From ideas to PRODUCTS"
>tunxis@netcom.com   | Tunxis Design Inc.
>                    | 422 S. Murphy, Sunnyvale Ca. (408) 749-9463



I have a Chef's Choice electric knife sharpener - the bigger of
the two.  I like it, because it holds the knife at the proper angles,
so I don't have to worry about it.  It sharpens the knives very sharp.
I got it for about $80, 

caren
Newsgroups: rec.food.cooking
From: nvecchi@cscs.ch (Nicole Vecchi)
Subject: mail order: dried cranberries?
Followup-To: nvecchi@cscs.ch
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno
Date: Fri, 4 Sep 1992 14:09:21 GMT

Does anyone know of a source? can't get cranberries here in Switzerland
and thought with all the mail order sources perhaps someone has seen
them?

Thanks!
Nicole

Newsgroups: rec.food.cooking
From: adamson@grok65.ColumbiaSC.NCR.COM (Ann Adamson)
Subject: Re: REQUEST:  Buffalo Chicken Wing Salad
Organization: Your Organization Here
Date: Thu, 27 Aug 92 15:39:08 GMT

In article <1992Aug27.135518.24021@linus.mitre.org>, cwechter@cyclone.mitre.org (Christine G. Wechter) writes:
|> 
|> A while back, someone posted a recipe for a chicken
|> salad that followed the idea of Buffalo wings.  It
|> used boneless chicken breasts, hot sauce, celery,
|> and blue cheese dressing.
|> 
|> I no longer have the recipe and wonder if someone could
|> repost it or send it to me -- I can't remember all the
|> details of preparing the chicken and assembling the salad.

Me too!  Boy, that sounds good!

Ann Adamson
Newsgroups: rec.food.cooking