HDTenEightyP/NetNews huggingface dataset:
From: arielle@taronga.com (Stephanie da Silva)
Subject: RECIPE: cold soups - not cream or fruit soups
Organization: Taronga Park BBS
Date: Sun, 26 Jul 1992 02:25:40 GMT


Here's a cold soup my mother in law makes that's very good.  Let me
see if I can interpret her handwriting.

Let's see.  Ingredients:

Lettuce leaves.  Use a whole head of lettuce but the outer green
leaves work best.
1 white onion or leek
Chicken stock or water
1/2 package frozen peas
Any cooked leftover veggie like zucchini & beans but not strong flavoured
veggies like broccoli, cauliflower or cabbage.

Saute the onion in a little bit of butter.  Coarsely chop the lettuce
and add and cook until very wilted.
Add stock and simmer for a few minutes.
Add peas and veggies and cook for 5 minutes more.

Let cool, puree in a blender.  Serve cold, garnish with a dollop of
sour cream (thin with a little milk first) and chopped chives.

-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
                     "Oopsy... " -- CometGuy
From: einhorn@apsicc.aps.edu (The Einhorn Family)
Newsgroups: rec.food.cooking
Subject: Re: High Altitude Cooking Information?
Date: 21 Jul 92 07:11:00 GMT
Organization: Albuquerque Public Schools - Career Enrichment Center
News-Software: VAX/VMS VNEWS 1.41

In article <1992Jul16.124327.1@us.oracle.com>, apurmal@us.oracle.com writes...
> 
>     I'm often spend time in the mountains in a house that's at 7400
>feet.   I've often seen directions on various mixes for "high altitude"
>cooking instructions.  They usually give advice about how to change
>the directions when cooking the mix above an altitude ususally 3000 to
>5000 feet.  However, I'm interested in finding a cookbook that explains
>how to alter your cooking at high altitudes.  Does anyone know of such
>a cookbook or section in a cookbook?
> 
>     I'm also interested in hearing how you've handled various high
>altitude cooking problems if you've had experience cooking in the
>mountains.
> 

We live at 7250 feet.  We always ignore the high altitude instructions.
Things come out just fine.  It's just a marketing scam, they are trying
to convince their mix is so very precise.  99% of the people who use
a cake mix don't measure their liquids with anything near the precision
of the "corrections", the amount of juice in one egg varies depending on
size, grade, and age, the thermostats in the oven aren't that accurate,
and the manufacturer really does study the problem of making their prefab
food "fault tolerant".  Don't worry about it.
Newsgroups: rec.food.cooking
From: steven@maui.cs.ucla.edu (Steve Berson)
Subject: Re: FISH PUDDING
Organization: UCLA, Computer Science Department
Date: Wed, 22 Jul 92 01:21:05 GMT

kevin.fong@uttsbbs.uucp (Kevin Fong)  writes:

>-> > 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>.
ME> I think what you are referring to is fiskegrot.  I am pretty sure
ME> that Jeff Smith has a recipe in his Immigrant Ancestors book (in the
ME> 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.

The book is entitled something similar to "The Frugal Gourmet Cooks
the Food of our Immigrant Ancestors."  The author is Jeff Smith, aka
The Frugal Gourmet.  It should be easy to find.
Steve
P.S.  I tried mailing this, but it bounced
-- 
=========================================================================
Steven Berson           UCLA Computer Science Department   (310) 825-3189
steven@cs.ucla.edu      Los Angeles, CA 90024-1596
=========================================================================
Newsgroups: rec.food.cooking
From: georged@meaddata.com (George Dibos)
Subject: Re: Knives, what's good, what's bad?
Keywords: knives
Organization: Mead Data Central, Dayton OH
Date: Fri, 24 Jul 1992 15:42:23 GMT

In article <64245@hydra.gatech.EDU>, jbutterf@mal-s1.gatech.edu (Jill Butterfield) writes:
|> In article <1992Jul23.234335.6922@ichips.intel.com> jreece@sousa.intel.com writes:
|> >In article <1992Jul23.214217.3380@mnemosyne.cs.du.edu>, bwatson@nyx.cs.du.edu (bruce watson) writes:
|> >> I have Henckels. Be prepared to spend a LOT of money. But they will last
|> >> forever.
|> 
|> I often hear talk in r.f.c about Henckels. Does anyone else out there
|> like Chicago Cutlery? They really seem to fit my hand well, and I've
|> been very happy with them. They hold an edge well, and with proper care
|> they last a long time (some of my mom's knives are old enough that I 
|> can't remember when she DIDN'T have them!). Be careful, though, even
|> the paring knife can cut into human BONE... ;-(.
|> 
|> And they don't cost a LOT of money. 
|> 
|> jib
|> -- 
|> Jill Butterfield, Research Scientist      

 

All that is true Jill, except happiness with tools is usually a matter
of exposure--once you've sampled better, it's tough to go back.

The primary NON-cosmetic difference between Henckels 4-stars (this
doesn't apply to their Gourmet series, though) and less expensive
blades is in their CROSS SECTION:  Instead of a slab of parallel-sided
metal with a blunt taper only a third (or so) of the way up the side,
4-stars are tapered completely.  It sounds trivial, I know, but after
using both kinds I too was amazed at how much difference in feel and
ease-of-use this full tapering causes.  Try it and see.  (But only if
you have some money to spend, because you won't want to go back!)  

-- 
+---------------------+--------------------------------+-----------------------+
| George Dibos        | Views expressed are my own.... | (513) 865-1689        | 
| Mead Data Central   +--------------------------------+ Software Engineer     | 
| P.O. Box 933        | Every day I drink a toast to   | NGS Update/Data Svcs. |  
| Dayton, Ohio  45401 | the wonders of beautiful women | georged@meaddata.com  | 
+---------------------+--------------------------------+-----------------------+
From: artemis@netcom.com (Michelle Dick)
Newsgroups: rec.food.cooking
Subject: Recipe: Much Too Rich Chocolate Sorbet
Date: 24 Jul 92 22:47:48 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

Here's a recipe for a much too rich, high calorie, lower fat chocolate
sorbet.  Depending on your brand of cocoa (use Droste, trust me) a
half cup serving (if you can eat that much at once) has 3 to 4 grams
of fat (about half of that saturated).


	Much Too Rich Chocolate Sorbet

Ingredients:
		1/2 cup		sugar
		1 1/4 cup	Droste cocoa
		1/3 cup		Sherry (add more sugar if you only
					have dry sherry in the house
					:-), but it is best to use a
					cream sherry) 
		2 cups		Water

Instructions:
		Mix sugar and cocoa together in bowl.  Add water and
		whisk until smooth.  Add sherry and then taste to
		check if sweetness is to your liking.  Chill mixture a
		bit and then put in ice cream maker and follow the
		directions that came with the device.  This concoction
		will take longer than usual to freeze (perhaps as much
		2 hours or more).  I like my chocolate bittersweet, so
		you may want to use more sugar than I have.  Also, 
		depending on the size of your ice cream maker, you may
		want to double the recipe.

		Makes 3 cups, 6 servings.
--
Michelle
artemis@netcom.com
From: dak1@cbnewsi.cb.att.com (darren.a.kall)
Newsgroups: rec.food.cooking
Subject: PASTA two questions
Date: 22 Jul 92 02:30:50 GMT
Organization: AT&T

I just had some homemade pasta that was fantastic. 
I have a feeling I have a new hobby.

Two Requests:
1. Please recommend any, and all sized, pasta makers that you
know of with comments on your experience.
2. Please send any pasta making recipes you have. Especially any
that call for mixing spices/vegetables etc into the pasta before
making it.

Thanks in advance,
darren kall
From: frampton@vicuna.ocunix.on.ca (Steve Frampton)
Newsgroups: rec.food.cooking
Subject: Seekh or Shami Kebab
Summary: Delicious Indian Meat Dish!
Keywords: Indian meat dish seekh kebab
Date: 26 Jul 92 03:37:44 GMT
Reply-To: frampton@vicuna.ocunix.on.ca
Followup-To: rec.food.cooking
Organization: Vicuna Systems, Kingston, ON (613) 547-5066

Taken, without permission, from "The Curry Club Indian Restaurant 
Cookbook", by Pat Chapman, published 1984 by Piatkus Publishers Ltd.,
ISBN 0-86188-488-4, here is a recipe for Seekh Kebab.

(This book is absolutely wonderful, I recommend it strongly without
hesitation).

Seekh (Stick or Skewer) and Shami (Balls) Kebabs
------------------------------------------------

These are great at barbecues, and as a snack, starter or main course,
and are familiar friends at the Indian restaurant.  You should get
about eight kebabs from this mix.  Serve with salad, lemon wedges and
tandoori chutney.

1 oz (25 g) channa dhal, split               Spices:
8 oz (225 g) fatless stewing steak           1 brown cardamom, grond
1/2 large onion, chopped                     1 bay leaf
1 inch (2.5 cm) fresh ginger, chopped        1/4 teaspoon black pepper,
1 large clove garlic, chopped                   ground
salt to taste                                1/2 teaspoon paprika
ghee or oil                                  1/2 teaspoon garam masala
1 egg yolk
1/4 cup chopped fresh coriander or parsley
fine breadcrumbs

1) Soak the dhal overnight, then boil in twice its volume of water.
Strain off any excess water.

2) Put the meat, onion, ginger, garlic and spices through a mincer.  Mix
well and add salt to taste.

3) Add the dhal to the mixture, and fry in a little ghee for 20 minutes.
Add a *little* water if it dries up too much.  Leave aside for about 3
hours or overnight to thicken and dry.

4) The next day, or when ready, add the egg yolk, and, if it doesn't hold
together, add gram flour to thicken or water to thin.  Add fresh
coriander or parsley.

5) For Seekh Kebabs roll mixture in breadcrumbs to sausage shapes.  Skewer
them and cook over charcoal (best), under the grill, or fry in a frying
pan.

6) For Shami Kebabs, roll into balls, coat in breadcrumbs and deep-fry.

Yields:  About 8.

----------------------------------------------------
frampton@vicuna.ocunix.on.ca (Steve Frampton)
Vicuna Systems BBS - 613/547-5066 [9600 v.32/.42bis]
From: burnett@oasys.dt.navy.mil (Cathy Burnett)
Newsgroups: rec.food.cooking
Subject: Re: Pork buns
Date: 21 Jul 92 19:59:45 GMT
Reply-To: burnett@oasys.dt.navy.mil (Cathy Burnett)
Organization: Carderock Division, NSWC, Bethesda, MD

In rec.food.cooking, ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy) writes:
>My favourite type of dim sum is pork buns. I have a recipe for the
>steamed variety and they are quite yummy. But my cookbooks (which
>are a bit lacking for Chinese cuisine I admit) don't give any
>directions for making the baked variety, which I really prefer.
>Anybody give me guidance?
>
>Carol Denehy

Oooh Yum!  Please post the recipe!


CB
-------------------------------------------------------------------------------
"I try to think, but nothing happens!"
				-Curly from the Three Stooges
-------------------------------------------------------------------------------
From: RM8EPSYG@MIAMIU.BITNET
Newsgroups: rec.food.cooking
Subject: Re: How to ripen pears and pineapples?
Date: 29 Jul 92 20:49:43 GMT
Distribution: na
Organization: Miami University - Academic Computer Service

see if this makes it through...
    Anyways, regarding ripining fruit:  I'm surprised that no one's mentioned
this yet, so I guess I'll take the plunge - I'm pretty sure that pineapples,
like grapes, and certain other fruit, do *not* ripen any further after they
have been harvested.  They may change color somewhat, and the pectins may
make the fruit softer, but in terms of taste, I'm sorry to inform you that I
suspect your pineapples are as sweet as they will ever get....though I am
sure that if I am off the mark here, more informed readers will not hesitate
to let me know....:-)
      Now, let's see if I can get my .sig file to work here...
 Ron Miyaguchi, Miami University   Standard disclaimers apply
 Oxford, Ohio                    | +++++++++++++++++++++++++++++++++++
 E-Mail:  RM8EPSYG@MIAMIU.BITNET | "Conformity is the Juggernaut of
 +++++++++++++++++++++++++++++++++  the complacent."
Newsgroups: rec.food.cooking,soc.culture.mexican
From: spgo@is.morgan.com (Stefan Goellner)
Subject: Re: Reccomendations wanted for Mexican cookbook!
Organization: Morgan Stanley - IS
Date: Tue, 28 Jul 1992 19:05:25 GMT

I don't have a recommendation for Mexican per se, but if you are adventurous
and would consider U.S. southwestern cuisine I can heartily recommend the
Coyote Cafe cookbook by Mark Miller. There's some truly awesome food in there!

Stef
From: teri@sdd.hp.com (Teri Tracey)
Newsgroups: rec.food.cooking
Subject: Re: Woks - my opinions (~100 lines)
Date: 28 Jul 1992 16:09:35 -0700
Organization: HP/San Diego Technical Graphics
NNTP-Posting-Host: hp-sdd.sdd.hp.com

> eric@elijah.ee.ic.ac.uk (Eric Sau Hoi Cheung) writes:
>>bruceb@locus.com (Bruce M. Binder) writes:
>: They will probably have round and flat bottom woks.  I've never
>: used a flat bottom but I'm told they are better for electric
>: stoves. 
>
>You must use a flat-bottomed wok for electric stove.

On my electric stove I use a regular round bottom wok but I sit it off-center
on the heating element (the rings) rather than on the center which
doesn't get hot.   Works for me.

Teri Tracey
San Diego, CA
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: Re: Dried Fruit?
Date: 30 Jul 92 21:48:53 GMT
Organization: Emory University, Dept of Math and CS

In article <1992Jul30.155153.14789@ucsu.Colorado.EDU>, gnagy@ucsu.Colorado.EDU (Stanford (and Jack)) writes:
> I have heard that there are ways to dry fruit without buying an expensive
> appliance....  Supposedly one can do it in their own oven????  Can any-
> one tell me how to do this?  Please email.

If anyone has wisdom on the subject that s/he is emailing to
Stanford, I would appreciate it if s/he would post it as well!

Thanks.  Rage Away,

        meg
 


-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: Re: Growing your own basil
Keywords: basil
Date: 22 Jul 92 17:04:18 GMT
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

In article <4149@wet.UUCP> butch@wet.UUCP (Butch Katigbak) writes:
>aThere are about twelve different types of Basil.
>
>Tips are good fresh, the older leaves you grind for cooking, drying
>or (no flames please) pesto. But..... the softer ones have the most 
>aromatic flavor.

        Butch posts heresy then wants no flames????????????????

        OK, consider this an education:

        TRUE pesto is made with ONLY the first five (most tender) leaves
        of any shoot.  And, of course, mashed by hand in a mortar &
        pestle.  (Hence the name "pesto", get it?)

        Elizabeth
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: Peking Duck
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 21 Jul 92 13:23:12 CDT

In article 56090002@hpsgm2.sgp.hp.com, wonglt@hpsgm2.sgp.hp.com (Wong Loong Tik) writes:
> In rec.food.cooking, meltdown@eng.umd.edu (Salil Parikh) writes:
> 
> 
> >    Quick Question:  Is Peking Duck high in fat?
> 
> >    Are Duck and Goose high in fat?  i.e., far higher in fat than chicken 
> >    or turkey?
> 
> >    thanks!
> 
> The ducks for Peking Duck are bred specially for their purpose, and
> one characteristic of these ducks are that they have a thicklayer of
> fat under the skin. This is done deliberately so that when they are
> being roasted, the fat will continuously baste the skin giving it
> the crispness that you get.
> 
> You are not eating duck everyday so it really is fine if you
> treat yourself to Peking duck once in a while. I think moderation is
> fine when it comes to eating.

Are you implying that regular ducks don't have any thick layer of fat
under the skin?  The ones around here sure arn't like chicken!

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       If you have a watch, you always know what time it is.
            If you have two, you're never quite sure.
From: bell@pooh.cs.unc.edu (Andrew Bell)
Newsgroups: rec.food.cooking
Subject: Re: Canning question (RECIPE)
Keywords: jelly, canning
Date: 26 Jul 92 14:27:00 GMT
Organization: University of North Carolina, Chapel Hill

In article <1992Jul23.165427.3504@jfwhome.FUNHOUSE.COM> babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:

  I just want the hot pepper jelly recipe!  Please post. 
>
>				-babs


Okay, okay.  :-)

R. H.'s Jalapeno Pepper Jelly (RH is who gave me the recipe)

2 large green or red bell peppers
7 jalapenos (red or green)
1/4 cup lemon juice (~1 large lemon)
1/2 cup cider vinegar
3 cups sugar
2/3 packet dry pectin

1.  Seed bell peppers and 1/2 of the jalapenos, chop all finely in
	food processor.

2.  Combine peppers with lemon juice, vinegar, and sugar in 4 quart
  	pan.

3.  Bring to a rolling boil; boil 15 minutes.

4.  Add pectin and boil 3 more minutes.

5.  Remove from heat and spoon into sterilized jars, wipe top clean,
	seal, and place back into boiling water bath for 15 minutes.

6.  Remove from bath, let cool, tighten screw caps, and store in cool place.

What I did:

I followed the above with the exception that I used 6 jalapenos and left
the seeds in 3 of them.  It was plenty hot.  Using all red peppers makes
a prettier jelly, but the green are cheaper and probably taste just as 
good.

As for the jars, you boil the jars alone for 15 minutes (while jelly is
boiling).  The lids are sterilized by putting them into a pot and
pouring boiling water over them to cover and letting it sit for 3 minutes
(do when add the pectin to the jelly).

This makes a "loose" jam, although after opening and refrigeration, it
does firm up a bit.  This recipe made 4 cups, enough for 4, 1/2 pint
jars and really made a nice looking gift.

Enjoy!

Leslie Bell
bell@cs.unc.edu

"All of this studying is making me crazy!  I tell you, it's absolutely
making me CRAZY!!!"
Newsgroups: rec.food.cooking
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Subject: Re: pressure cooking (and mayo query)
Organization: Our Lady of Perpetual Mirth (Pacifica)
Date: Thu, 23 Jul 1992 16:05:45 GMT

In <3539@cs.rit.edu> mmr@cs.rit.edu (Margaret M Reek) writes:

>In article <RZT7NB2w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>>
>>Whoa, there! Pressure cooker is not the same thing as pressure canner!

Sorry, I have to agree with Margaret, here, Gary.  They really are the 
same thing, from the ones I've seen, too.  Mine is made by All American 
and is heavy cast aluminum.  I don't ever intend to cook foods in it
unless they're in glass jars, but I certainly could.  I would be wary
of using any pressure cooker for cooking any kind of legumes, because
they're so foamy and will seriously gum up the gauges, but done properly 
this isn't a problem.  I just wouldn't do it.  

>>...........

>Huh?  I have a "pressure canner" and a "pressure cooker"; the only
>difference is the size.  They are from the same manufacturer and come
>with the same literature and cookbooks.  Frankly however, the size
>makes one useful for doing food directly in it (the 6 qt stainless
>steel) and the other is used for canning only because it is big enough 
>to hold quart jars and I can't quite imagine what I'd want to pressure 
>cook that requires 21 qts of space (at least not in an aluminum pot).
>Either size comes in stainless or aluminum; some with or without a
>guage.  My big one has a guage, but I use a "jiggler" in addition
>because it is so much easier to hear what's going on (and with my old
>electric stove keeping the pressure constant was tough - but it's
>been replaced with gas, yippee!!)

So I'm not the only one who doesn't like electric ranges!  I really
hate electric ranges with a screaming passion.  Here I am househunting 
and parying we don't find the perfect house with no gas lines in and
an electric range......

Anyway, I have another mayonnaise question:

I want to make mayonnaise which is both lower in calories and can
also be canned in 8oz canning jars (under pressure, since I expect
this to be too low-acid a product to risk water-bath canning it).

Anyone got any low-cal mayo recipes to offer, or a way to cut the fat 
calories and still have the mayo hold together?

Anyone got any ideas for how long and at what pressure to can this at?

		Thanks,

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
From: nate@ghidrah.Central.Sun.COM (Nate McConnell FE/SSE Grand Rapids, MI)
Newsgroups: rec.food.cooking
Subject: Request:  Cauliflower Cheese Soup
Date: 29 Jul 92 14:51:19 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: nate@ghidrah.Central.Sun.COM
NNTP-Posting-Host: ghidrah.central.sun.com


Does anyone here have a recipe for Cauliflower Cheese soup?
Thanks!

Cindy
From: MPRK@db1.cc.rochester.edu (MARGARET R. PARKER)
Newsgroups: rec.food.cooking
Subject: Espresso,NOT expresso!
Date: 31 Jul 92 17:35:26 GMT
Organization: University of Rochester, Rochester NY
X-News-Reader: VMS NEWS 1.11

Someone wrote inquiring about the word espresso. This is an Italian
word, and I speak no Italian; however, the word means to press through, 
which is just what you do pressing the water through the beans. When
people say expresso when they mean espresso- fast instead of push through - 
it is like fingernails on the chalkboard to me.

How did the beans evolve? My guess is just that people of Italy and
Armenia and Turkey just like very strong coffee.
From: asplundm@physc1.byu.edu
Newsgroups: rec.food.cooking
Subject: Re: A slight annoyance
Date: 23 Jul 92 18:29:34 GMT
Organization: Brigham Young University

In article <1682C9EBB.MEDELMA@cms.cc.wayne.edu>, MEDELMA@cms.cc.wayne.edu (Michael Edelman) writes:
> Maybe it's just me...but when I see a posting like:
>  
>   "fred@cia.gov asked for some interesting lark's toungue recipes.
>    I happen to a have a great recipe for stuffed lark's toungues with
>    rasberry vinegrette that I'll post if anyone is interested.."
>  
> I wonder why they don't just *post* the thing? And that sort of message
>              --mike
	I would like to see this recipe if someone could mail it to me.
I am quit fond of lark's tongue, and it isn't very often that you see a 
good recipe.

	( My last recipe was one that I got for two fifty a Niemann Marcus.
If anybody wants it I would be glad to share it)

Matt Asplund
asplundm@vanlab.byu.edu
Newsgroups: rec.food.cooking
From: presser@ccu.umanitoba.ca (Carolynne Presser)
Subject: Re: REQUEST:Chicken soup for a cold
Organization: University of Manitoba, Winnipeg, Manitoba, Canada
Date: Fri, 24 Jul 1992 16:00:24 GMT

May I recommend that you add fresh dill to the soup? I think it is the
combination of the chicken and the dill that helps the cold! Maybe the
food chemists have an explanation...it works for me.
Newsgroups: rec.food.cooking
From: jreece@sousa.intel.com (John Reece)
Subject: Re: REQUEST:  Blue Cheese Recipes
Reply-To: jreece@sousa.intel.com
Organization: Intel - Information Technologies
Date: Wed, 29 Jul 1992 23:48:25 GMT

In article <1992Jul29.150201.19734@iscnvx.lmsc.lockheed.com>, sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:


An interesting variation on your basic Alfredo sauce is crumble a little
bleu cheese into it.  Melt some butter in a sauce pan, then pour in 
heavy cream.  Bring to a gentle boil and stir until it thickens.   Add 
bleu cheese and stir until it melts and gets mixed in.


------------------------------------------------------------------------
John Reece		
Not an Intel spokesman  
Newsgroups: rec.food.cooking