HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
Subject: RECIPES: 3 Carrot & Raisin Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 10 Nov 92 03:51:31 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      CARROT & RAISIN MUFFINS (1)  
  
1.1/4 cups flour, 3/4 cup creamota (quick cooking rolled oats),  
2 tsp baking powder, 1/4 tsp salt, 3/4 cup milk, 1 cup grated carrot  
3/4 cup raisins, 1/2 tsp cinnamon, 1 egg, 3 Tbsp oil  
  
Mix flour, creamota, b/pdr & salt. Stir in carrot, raisins & cinnamon. Beat   
egg, milk & oil. Make a well in centre of dry ingredients, pour in liquid.   
Mix lightly. 3/4 fill greased muffin pans & bake at 375oF for 15-20 mins.  
  
      CARROT & RAISIN MUFFINS (2)  
  
1 cup bran, 3/4 cup flour, 1 tsp baking soda, 1 Tbsp golden syrup, 1 egg  
1 small carrot, 1/4 tsp salt, 1/4 cup cottage cheese, 1/4 cup raisins  
1/2 cup sugar, 3/4 cup milk  
  
Place bran, milk, golden syrup & egg into a mixing bowl. Peel & grate carrot  
& add with cottage cheese & raisins. Leave to stand for 5 mins. Add flour,   
sugar, b/soda & salt. Mix until just combined. 3/4 fill greased muffin pans & 
bake at 350oF for 20 mins or until well-risen & golden. Makes 9.  
  
      CARROT 'n RAISIN MUFFINS (3)  
  
1/4 cup oil, 1/4 cup brown sugar, 2 eggs separated, 1 cup grated carrot  
1.1/2 cups self-raising flour, 1 egg white extra, 1 tsp cinnamon  
1/2 tsp nutmeg, 1.1/4 cups all-bran, 1/2 cup raisins, 1 cup buttermilk  
sunflower seeds for topping  
  
Combine oil & brown sugar in a bowl. Beat in egg yolks. Stir in carrot. Sift  
flour & spices together in another bowl, stir in all-bran together with   
carrot mixture, raisins & buttermilk. Do not over stir. Fold in stiffly   
beaten egg whites. 3/4 fill greased muffin pans & sprinkle with seeds. Bake   
at 400oF for 20-25 mins.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | As I have to pay for ALL ingoing AND outgoing email I would  |  
     | prefer all queries to be made in this newsgroup. For messages|  
     | that NEED to be in email I would appreciate it if you DIDN'T |  
     | QUOTE more than a few words.      Pandora@kcbbs.gen.nz       |  
      --------------------------------------------------------------
From: peterl@devvax.mincom.oz.au
Newsgroups: rec.food.cooking
Subject: REQUEST FOR 454 MUFFIN RECIPES
Date: 6 Nov 92 15:23:48 GMT
Organization: Mincom, Brisbane, Australia


Could I have the list of 454 Muffin recipes posted to me please.
I've been looking for it and it aint on my site anywhere.
Your help will be much appreciated.


                 Thanks in advance

                     Peterl
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Newsgroups: rec.food.cooking
Subject: tiramisu-mascarpone cheese
Date: 12 Nov 1992 01:58:50 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: slc10.ins.cwru.edu


-Begin Recipe Export- QuikBook version 0.96 Beta A
 
Title: Tiramisu 4
Keywords: Pudding
 
 
 TIRAMISU
 
  6 eggs, separated
  1 1/4 cups granulated sugar
  1 1/2 cups mascarpone cheese substitute
  24 lady fingers, split lengthwise
  3/4 cup hot water
  2 t. instant coffee granules
  1/4 C. + 2 T. brandy
  1 2/3 cups whipping cream, whipped
  4 oz. bittersweet chocolate, coarsely grated
  3 T. cocoa powder
  Extra whipping cream for garnish
  Arrange half the lady fingers in the bottom of a 9 x 13 
  pan.  Mix hot water with coffee granules and 2 T. 
  brandy.  Pour 1/2 this mixture gently over lady 
  fingers.  Set aside.
  Make a zablione by beating the egg yolks and sugar in 
  the top of a double boiler until ivory colored. 
  Add 1/4 C. brandy and whisk over simmering water until
  the mixture starts to thicken - 8-10 minutes.  Let cool
  a little. Stir constantly while cooking.
 
  Carefully mix zabliogne with mascarpone cheese.  It 
  will appear to be quite liquid.  Whip the egg whites 
  until very stiff and fold into zabliogne/mascarpone
  mixture.
  Pour 1/2 zabliogne mixture over the lady fingers, which
  have been soaking up the coffee/brandy mixture.  Top 
  with 1/2 whipped cream.  Sprinkle with 1/2 of cocoa 
  powder and 1/2 of grated chocolate.
  Place balance of lady fingers on top of this to create
  a second layer.  Pour remaining coffee mixture 
  carefully over these lady fingers.  Then repeat layers;
  zabliogne, whipped cream, cocoa powder and grated
  chocolate.  Cover with plastic wrap and refrigerate 
  till set.  It is best if left over-night.  When ready 
  serve, decorate with piped-on whipped cream around the
  edges and more chocolate and/or cocoa powder if 
  desired.  Yield 10-12 servings, depending on the size
  you cut them.  It is quite rich so you might consider
  smaller sized pieces.
  NOTE:  You can substitute Marsala wine for the brandy
  if you prefer and like the taste of Marsala.
     MASCARPONE CHEESE SUBSTITUTE
  Mascarpone cheese is sold in Italian delis, cheese 
  shops and speciality food markets.  It is somewhat
  difficult to find and very expensive (i.e. from $9.95
  per pound).  From January 1991 Southern Living Magazine
  comes this substitute for mascarpone.
    16 oz. cream cheese (2 8 oz. packages)
    1/3 cup sour cream
    2 ounces (1/4 cup) whipping cream
    Blend three ingredients well, until it
 
-End Recipe Export-
-- 
An elephant is a mouse built to government specifications.
Newsgroups: rec.food.cooking
From: rss19@cunixa.cc.columbia.edu (Richard S Sucgang)
Subject: Milo - does anyone know about this?
Reply-To: rss19@cunixa.cc.columbia.edu (Richard S Sucgang)
Organization: Columbia University
Date: Tue, 10 Nov 1992 06:55:59 GMT

Hi all!

I was just finishing my Milo bar, when I realized that Milo is
virtually unheard of in the US. it is a chocolate malt tonic
powder, which I have to get in Chinatown imported from Australia
or Sweden or HongKong or Malaysia. Or somewhere. I remember 
growing up in the Philippines with this stuff, and I still love
it. No, Ovaltine nor Horlicks can match it; both these products are
too "milky". Milo is pure malt heaven. When I finally lived
on my own in college (and now in grad school) I have no 
qualms about opening a can and eating the powder directly
(normally, it should be dissolved in milk). Mmmmm...

Anybody remember this stuff? When I was in HongKong, I
found chocolate covered Milo bars. I bought 8. I still guard
them jealously, although I am now down to 4.

Does anyone know if it is at all manufactured in the US?
Where else in the world is it popular?

-rich
rs54@cunixf.cc.columbia.edu
Newsgroups: rec.food.cooking
From: swwang@iscnvx.lmsc.lockheed.com (Sophia W Wang)
Subject: Re: Bok Choy
Organization: Lockheed Missiles and Space Co.
X-Newsreader: Tin 1.1 PL4
Date: Thu, 12 Nov 92 20:45:10 GMT

> In article <1992Nov12.171541.2571@eng.umd.edu> naru@eng.umd.edu (Naruhisa Takashima) writes:
>
>A simple question:  Which part of Bok Choy do you use? Just the leafy stuff or 
>the stem as well?  

  I use both the leafy stuff and the stem. I like the leafy stuff better
  so I buy the Shanghai Bok Choy--they are smaller, so there is more
  leaf for each section. I chop the stem part into smaller pieces than
  the leafy section since the leafy section will kind of wilt when
  cooked. I stir-fry it with flank steak and chow fun noodles.

  Sophia
Newsgroups: rec.food.cooking
From: davidal@comm.mot.com (UK702 David Alexander)
Subject: Re: Weird campfire foods
Organization: Motorola Land Mobile Products Sector
Date: Fri, 6 Nov 1992 20:44:04 GMT


Well here is a selection from what we used to cook in Scotland :-

Twists
------
Cut a green stick
Make up a dough from flour, water, a bit of oil and some salt.
Make the dough into sausages about 7/8 inches long and finger thick.
Twist the sausages in a spiral around the end of the stick.
Cook till golden brown.
Slide them off the stick
Consume with jam/maple syrup.
Mmmmmm!

Campfire desert
-------- ------
Make an incision length ways down an unpeeled banana.
Stuff with lots of chocolate (preferably buttons to make it easier).
Wrap in aluminium-foil
Chuck on the campfire for a few minutes


BIZZARE!
--------
Chop the top off an orange (about where you'd open an egg).
Scoop out the juicy bit (very stick if done with a penknife).
Consume the flesh - it plays no further part in the procedings.
Place the shell very carefully in the embers.
Crack an egg into the shell.
Wait until the egg is cooked.
Retrieve the product with a couple of sticks.
Consume the orange flavoured egg with a severe sneer.
Have something proper to eat.

==========================================================================
Internet : davidal@comm.mot.com  = X400-gateway : CDA004                 =
@mail : David Alexander          = Daytime telephone : +44 (0)276-413340 =
        Channel Tunnel Software  = Evening telephone : +44 (0)276-24249  =
        Motorola Ltd.            =========================================
        Lyon Way                 = Excess on occasion is exhilarating.   =
        Camberley (ZUK20)        = It prevents moderation from acquiring =
        Surrey GU15 3QG          = the deadening effect of habit.        =
        United Kingdom           =           - W Somerset Maugham -      =
==========================================================================
Newsgroups: rec.food.cooking
From: hyler@ast.saic.com (Buffy Hyler)
Subject: Re: Slicing Bread from Machines?
Reply-To: hyler@ast.saic.com
Organization: SAIC
Date: Thu, 12 Nov 1992 22:19:25 GMT

In article 1du1ejINNg2r@gw.home.vix.com, shedevil@vix.com (Anne P. Mitchell JD) writes:
>
>Well, I couldn't just let the bread machine thread die, now could I?
>
>How do you all slice your bread?  Are your hands that steady, as to
>get even slices for sandwiches?  Or are there some nifty gadgets out
>there to assist in the slicing of bread?
>

I originally tried my bread knife (isn't that what it's for????) and gave
up.  I now use my electric knife and it works wonderfully.  I haven't bothered
to look for other alternatives since using it.  If you have one, give it a
try.


---
----------------------------------------------------------------------
Buffy Hyler (hyler@ast.saic.com)
SAIC, Campus Point
San Diego, California
----------------------------------------------------------------------
From: wvenable@algona.stats.adelaide.edu.au (Bill Venables)
Newsgroups: rec.food.cooking
Subject: Re: MARMITE - yeast extract: what do I do with it?
Date: 8 Nov 92 15:05:51
Organization: Department of Statistics, University of Adelaide
NNTP-Posting-Host: algona.stats.adelaide.edu.au
In-reply-to: tjb@enh.nist.gov's message of 7 Nov 92 22:22:24 GMT

>>>>> "Dov" == tjb  <tjb@enh.nist.gov> writes:

Dov> Got a jar of Marmite Yeast extract. On the jar they suggested
Dov> spreading it on a toast.  Tried it - quite disgusting...

Absolutely, and I'm afraid it may be downhill all the way from here on in.
The only thing you can be thankful for is that, disgusting as it is, at
least it's better than VEGEMITE!!  Now that stuff really is disgusting.
(Trust me, I am an Australian, and so I ought to know!)

Dov> Anyone knows of some use or recipe to use with it?

If you are curious enough to want to give it a second chance, try any of
the following (but don't expect too much):

1. Use fresh bread, straight from the oven (or gently microwaved so that it
   seems like it is), smother it in butter, (this stuff is not for the
   squeamish), and add just the tiniest, faintest layer of marmite on top.
   You don't splosh this stuff on as you might do with jam or peanut paste.
   Think of it as somtheing like pepper or salt, (which it mostly is).

2. As for 1., but with fresh toast, as they suggest.  The afficianados
   prefer hot fresh bread, though.

3. Add a teaspoon or so to a casserole and leave out any bouillon cubes or
   salt you may have used.  This is not as gross as it seems, I must admit.

4. Use it - sparingly - as a seasoning when making a brown gravy or a
   vegetarian gravy.  Again, omit any other salty stuff you may have used.

5. Face facts - they saw you coming and they had you - and just toss it out.
   (This is what I would do.)
--
___________________________________________________________________________
Bill Venables, Dept. of Statistics, | Email: venables@stats.adelaide.edu.au
Univ. of Adelaide, South Australia. | Tel: +61 8 228 5412  Fax: ...232 5670
Newsgroups: rec.food.cooking
From: dschlow@epas.utoronto.ca (Deborah Schlow)
Subject: Re: REQUEST: Taboule
Organization: University of Toronto - EPAS
Distribution: rec.food.cooking
Date: Thu, 5 Nov 1992 06:14:08 GMT
Followup-To: re: request: Tabouli
Summary: cilantro wars
Keywords: cilantro, soap

In article <RNUKLYE@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>In article <1d720eINNbj7@FUNCTOR.SYSTEMSZ.CS.YALE.EDU>, loosemore-sandra@cs.yale.edu (Sandra Loosemore) writes:
>> 
>> (Uh-oh, am I going to start up the cilantro wars here again now?)
>
>Probably.  :-)
>I found the last one interesting as so many people spoke out vehemently
>against the stuff.  I can't understand it.  I love fresh cilantro.
>Love the smell and the taste.  I very commonly add it to a tossed
>salad along with a little fresh mint.  Couple fresh herbs really will
>perk up a salad.
>-- 
>Stephanie da Silva                                    arielle@taronga.com
>    "I'll write a note saying you can't come to school 'cause 
>                you're a gelatinous blob of algae." -- Darkwing Duck


I love most fresh herbs, but to me, cilantro tastes like a mouthful of
soapsuds. Sorry if this starts up the wars again--Deborah


Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Bread machines
Organization: Indiana University
Date: Thu, 12 Nov 1992 11:21:31 GMT

lbennice@nyx.cs.du.edu (Laura Bennicelli) writes:

>I agree with you that breadmaking is not that difficult.  However,
>I'm a very busy person and don't have time to stand guard over the dough.  

I quite enjoy breadmaking.  I put a record on the turntable, settle
down with a cup of coffee and a good book, and before I know it the
bread is done.  A nice way to spend an afternoon.

>A bread machine does not just knead the dough for you.  It keeps it
>at the proper temperature for rising, removes excess moisture when the
>bread is finished baking.  

The "proper" temperature for rising is between 70 and 100 degrees.  My
kitchen is usually warm enough, and my oven's pilot light is perfect.
And you don't need to remove "excess" moisture from bread, just turn
it out onto a rack to cool, and don't wrap it up while it's still warm.

>You can also set the timer for the time you want the bread
>to be done, so you can go out, or go to bed, or do whatever.

Now this part is neat.  
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
From: jill@gopher.ccbr.umn.edu (Jill Hollifield)
Newsgroups: rec.food.cooking
Subject: Popadums!
Date: 9 Nov 92 20:36:44 GMT
Article-I.D.: news2.1992Nov9.203644.29000
Organization: University of Minnesota, Minneapolis

Does anyone have a good recipe for popadums?

Or, alternatively, can anyone recommend a good prepared brand,
and where I could find it in the U.S?

Thanks.

Jill
From: parr@acs.ucalgary.ca (Charles Parr)
Newsgroups: rec.food.cooking
Subject: Re: Flavoring Vinegars
Date: 12 Nov 92 20:44:59 GMT
Distribution: rec
Organization: The University of Calgary, Alberta

In article <1992Nov11.191322.17617@epas.toronto.edu> sfysh@epas.utoronto.ca (Stephanie Moskal Fysh) writes:
>In article <1992Nov11.152545.25858@sei.cmu.edu> mjk@sei.cmu.edu (Mary Jane Kelly) writes:
>>Also, how about oils?  I do recall discussions in the past that garlic in
>>oil could be bad as far as bacterial growth.  Does anyone have a special
>>cookbook that addresses these recipes they could direct me to?  I don't want
>>to give botulism for Christmas.

As far as I know, Botulism in vinegar would be impossible due to
the vinegar being a fairly powerful acid. Can someone correct me
if I am wrong?

>I highly recommend _The Art of Accompaniment_ for all sort of oils and
>vinegars, sauces and marinades, dressings, etc.
>
>And you can make garlic oil and then remove the garlic.

Though why you would want to is beyond me.

This posting gives rise to the consideration of an entire
class of cooking, and the one I find most interesting.

Sauce cookery is so versatile and easy, and the results
can be so remarkably tasty and frugal, that it amazes me
that it is so uncommon. As an example, I am the only 
person I know who makes his own mayonaisse. I am
also the only one I know who actually makes up batches
of Demi Glace and freezes them. A few make pesto, but
pesto is trendy...

Can anyone post some good made-from-scratch-materials
recipes for things like pickle relishes, mustards,
salad dressings (esp those with little or no oil),
batters, dips, etc....

Regards, Charles
-- 
Within the span of the last few weeks I have heard elements of
separate threads which, in that they have been conjoined in time,
struck together to form a new chord within my hollow and echoing
gourd. --Unknown net.person
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: MARMITE - yeast extract: what do I do with it?
Organization: Actrix Information Exchange
Date: Mon, 9 Nov 1992 09:05:41 GMT

In article <9YYKI7A@taronga.com> peter@taronga.com (Peter da Silva) writes:

> There are two kinds of people in the world... those who like Vegemite
> (and Marmite is just Vegemite by another manufacturer) and those who don't.
> I'm one of the kind who don't, but those who do typically spread it *real
> thin* on the toast: just a taste. You don't need (or, I would think, want)
> more than a taste.

Marmite is NOT the same as Vegemite.  Not not not.  Vegemite is great.
Marmite is gross.  Vegemite is champagne.  Marmite is carbonated lolly water.

Either way, whatever you try, as the folks say - just a little.  You
don't use it like peanut butter.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: isar@ac.dal.ca
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Taboule
Date: 9 Nov 92 20:42:26 -0400
Followup-To: re: request: tabouli
Distribution: rec.food.cooking
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <1992Nov5.061408.2388@epas.toronto.edu>, dschlow@epas.utoronto.ca (Deborah Schlow) writes:
> In article <RNUKLYE@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>>In article <1d720eINNbj7@FUNCTOR.SYSTEMSZ.CS.YALE.EDU>, loosemore-sandra@cs.yale.edu (Sandra Loosemore) writes:
>>> 
>>> (Uh-oh, am I going to start up the cilantro wars here again now?)
>>
>>Probably.  :-)
>>I found the last one interesting as so many people spoke out vehemently
>>against the stuff.  I can't understand it.  I love fresh cilantro.
>>Love the smell and the taste.  I very commonly add it to a tossed
>>salad along with a little fresh mint.  Couple fresh herbs really will
>>perk up a salad.
>>-- 
>>Stephanie da Silva                                    arielle@taronga.com
>>    "I'll write a note saying you can't come to school 'cause 
>>                you're a gelatinous blob of algae." -- Darkwing Duck
> 
> 
> I love most fresh herbs, but to me, cilantro tastes like a mouthful of
> soapsuds. Sorry if this starts up the wars again--Deborah
> 
************************************************************************

  You'll get no napalm from me, Deborah, one more vote for the soapsud
theory...:)


Isabel





>
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.cooking
Subject: Re: Help me please!!! Baklava
Date: 9 Nov 1992 19:22:16 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: avi@rix.Corp.Sun.COM
NNTP-Posting-Host: rix.corp.sun.com

In article 1de2uvINN64v@male.EBay.Sun.COM, girl@slavery.EBay.Sun.COM (Mary Smith) writes:
>
>Today is my husband's bday
>and I promised to make him a batch of Baklava.
>I have Searched through my stuff and can not for
>the life of me find my recipe!!!!!
>

This is a bit late for the birthday, but I've had very good results with
the basic baklava recipe that can usually be found on the back of the box
of phyllo (or filo) dough.  

-Ann



Newsgroups: rec.food.cooking
From: scotti@mtl.mit.edu (Gretchen Fuller)
Subject: Re: Blood on the saddle
Organization: MIT Microsystems Technology Laboratories
Date: Fri, 13 Nov 1992 13:20:05 GMT


>There was blood on the saddle,
etc.

Close, your Grandfather must have heard the same record I did:

It went thusly:

There was blood on the saddle
and blood all around
and a great big puddle of 
blood on the ground

The cowboy lay in it
all covered with gore
and he won't go riding
no bronco no more

Oh, pity the cowboy
all bloody and red
for his bronco fell on him
and mashed in his head

As sung by Slim Whitman
on a cowboy song album of
my childhood

And now back to cooking.

Scotti
From: aliki@nova1.stanford.edu (Alexandra Schmidt)
Newsgroups: rec.food.cooking
Subject: Re: Holiday gifts from the kitchen
Date: 10 Nov 1992 00:21:31 GMT
Organization: Stanford University
NNTP-Posting-Host: nova1.stanford.edu


I freeze holiday cookies in heavy duty 'seal-type' freezer bags.  I've never
had a problem with freezer burn, though I've never kept them frozen more than
three months.  If you're going to serve them the same day (or better, the
same hour) you take them out of the freezer, zap them for 30 seconds or so
in the microwave.  They'll taste freshly baked.  Also, don't frost or
powdered-sugar cookies (yes, I make my nouns into verbs upon occasion) until
after they come out of the freezer and are ready to serve or be boxed up for
your friends; they'll taste much fresher.

			. . .Alexandra
From: csroc@dime.prime.com (Charles Sroczynski x4014 5-2)
Newsgroups: rec.food.cooking
Subject: recipe request;Hillary and Barbaras choc chip cookies
Date: 9 Nov 92 13:52:54 GMT
Reply-To: csroc@dime.UUCP (Charles Sroczynski x4014 5-2)
Distribution: rec.food.cooking, rec.food.recipes
Organization: Prime Computervision, Bedford MA

Could someone email these two recipes to me asap?
tks cms
Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: MARMITE
Organization: Taronga Park BBS
Date: Fri, 13 Nov 1992 04:25:31 GMT

In article <1992Nov12.112602.6783@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>I was planning to keep quiet about this, but since Lyndon raised it, I
>must add my 2 cents' worth.  Marmite is for stoats, Vegemite is for weasels.

How do you tell a stoat from a weasel?
-- 
true(<<VV$@\\$'&O 9$O%'$LT$&$"V6"$&$<4$?'&$ #I&&?$=$<<@)24 24 scale 3 21 moveto
{dup 36 eq{pop not}{dup 7 and 4 sub exch 56 and 8 div 4 sub 2 index{rlineto}{
rmoveto}ifelse}ifelse}forall stroke pop showpage % Have you hugged your wolf...
Newsgroups: rec.food.cooking
From: PLANCHAJ@ctrvax.vanderbilt.edu ()
Subject: REQUEST: Southwestern Chili Recipe
Reply-To: PLANCHAJ@ctrvax.vanderbilt.edu 
Organization: Vanderbilt University 
Date: Tue, 10 Nov 1992 16:09:42 GMT
X-News-Reader: VMS NEWS 1.21

Newsgroups: rec.food.cooking
From: wensel@cory.Berkeley.EDU (Sharon Taylor)
Subject: Re: Addenda to List of Muffins  
Keywords: requests!??!?
Organization: University of California, at Berkeley
Date: Wed, 11 Nov 1992 19:36:42 GMT

I would love to see as many of the cornbread muffin recipes
as you can bear to type in!! :-)
Thank you thank you thank you thank you thank you!!!!
/sharon
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: TO MARTIN (e-mail bounced)
Organization: University of Colorado, Boulder
Date: Fri, 6 Nov 1992 22:11:42 GMT

Martin:

I tried to e-mail you, but it bounced twice.  Thanks for the note,
I had always considered "bzzt" to be innocuous and good-natured!
Guess I was wrong!  Oh, well, live and learn.  I won't use it
again, as I don't want to generate heat.  Again, thanks.
For the info as well!

Kellie