HDTenEightyP/NetNews huggingface dataset:
From: gummitch@techbook.com (Jeff Frane)
Subject: Re: REQUEST: Hot and Sour Soup
Organization: TECHbooks of Beaverton Oregon - Public Access Unix
Date: Thu, 8 Oct 1992 23:32:29 GMT

nat@megatek.com (Natalie Nguyen) writes:


>         HOT AND SOUR SOUP

> Marinate about 1/4 cup of lean pork, cut julienne, for 30 min. in
>      2 Tbsp. soy sauce
>      1 Tbsp. rice wine, sherry, or scotch
>      1 Tbsp. corn starch

>Soak 2-3 shitake mushrooms, and 2 cloud-ears (wood ears) for about
>30 minutes, cut out woody stems, and thinly slice in julienne.


>Quick stir-fry pork in a little bit of peanut oil.
>Pour in 6 cups chicken stock, and heat to boiling.
>Add:   Cut up mushrooms
>    1/2 cup canned bamboo shoots, julienne cut
>    1 tsp. salt
>    1 Tbsp. soy sauce
>    2 Tbsp. oyster sauce (optional but wonderful)
>    1 square of firm bean curd, cut in strips or cubes
>    1/2 tsp. white pepper (to taste, more for hotter)
>    3 Tbsp. white vinegar
>    3 Tbsp. cornstarch mixed with 1/4 c. cold water (stir into soup
>      when it comes to a boil to thicken slightly.
>    1 egg, beaten

>After the cornstarch solution has thickened the soup to the amount
>you like, slowly drizzle the beaten egg into the boiling soup, while
>only barely stirring the pot.  Garnish with sliced green onions and
>serve.

A good recipe, but I would had one caveat: it's best to had the vinegar
at the last minute, so that it doesn't boil.

Also, for the truly adventurous, traditional hot*sour calls for a lot of
chicken blood.  You might want to bung that in a little earlier in the
boil. :-)

Jeff Frane (not Chinese in this life)

-- 
gummitch@techbook.COM  Public Access UNIX at (503) 220-0636 (1200/2400) 


Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: Re: meatloaf anyone?
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Fri, 16 Oct 1992 14:22:46 GMT
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

In <23034@galaxy.ucr.edu> judson@watserv.ucr.edu (Michael Judson) writes:

>Why does meatloaf get such a bad rap?

In my experience it doesn't.   I've served meatloaf to a number of folks
and they usually say something like "I can't remember the last time I 
had meatloaf; this is great!  My mother used to make a great meatloaf!"

I think hamburger recipes in general have gone out of style, especially
with the "cooking elite" who are so fat conscious.  (Actually I'm fat
conscious myself and don't eat nearly as much HB as I did 10 years ago).
How many hamburger recipes do you see in this newsgroup?  Not many.

Dave
auwen@convex.com
From: dcoder@u.washington.edu
Newsgroups: rec.food.cooking
Subject: Re: What is this I have?
Date: 12 Oct 92 21:31:41 GMT
Article-I.D.: u.1992Oct12.213141.28515
Reply-To: dave@nucleus.immunol.washington.edu
Organization: University of Washington

In article <1992Oct10.010841.490@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz  
writes:

I was in my favourite Asian food store stocking up the other day and I
found something in the spice section labelled
		 *Middle Eastern Spice
			SUMAC

......
It's one of the constituents of za'atar (spelling seem to vary) that is  
composed of dried thyme, toasted sesame seeds, and salt. The mixture that ends  
up a distinct reddish-brown color is favored by a Lebanese friend of mine.
It's used variously. Mixed with olive oil, it's good drizzled on toasted pita.  
There was a chicken recipe posted a while back involving lots of fried onions  
and toasted pine nuts along with the za'atar.

Dave Coder
Newsgroups: rec.food.cooking
From: lsalmon@sportnut.corp.sgi.com (Lisa Salmon)
Subject: Re: NEEDED: Low fat lunches
Organization: Silicon Graphics, Inc.
Date: Thu, 15 Oct 1992 14:00:16 GMT

Hi!

I bring a unbaked potatoe (brown or little red ones) and microwave them for
about 10 minutes.  I bring a container of NON-FAT plain yogurt, salsa or
just plain ole margarine and some pepper, top  them off and eat REALLY
FAST!  

Next, I would recommend bringing some cooked brown or white rice topped off
with some steamed veggies.  Sprinkle a little water on top of that and
reheat in the microwave.  Soy sauce, teriyaki, or sometimes Tabasco!

Bagels and fruit are ALWAYS great if you are running short on time.  I
usually try packing a whole bag of bagels just in case.  

Yogurt mixed with granola: I love Grape Nuts! AIn article
<92288.205212U58100@uicvm.uic.edu>, U58100@uicvm.uic.edu writes:
|> I work about fifteen hours a day and cant afford - either the calories
|> or the dollars - to eat out every day, so i've been packing leftover
|> pasta, salad, or sandwhiches to bring to work with me, and I am
|> BORED BORED BORED.  Any suggestions of something quick healthy and
|> portable with a twist?
ny crunchy, non pourous grain will do!

Good Luck

Lisa
-- 

===========================================================================
=====

===========================================================================
=====
Newsgroups: rec.food.cooking
From: mpdixon@eos.ncsu.edu (MICHAEL P DIXON)
Subject: Re: REQUEST: Beef Wellington RECIPE
Originator: mpdixon@c00537-106ps.eos.ncsu.edu
Reply-To: mpdixon@eos.ncsu.edu (MICHAEL P DIXON)
Organization: North Carolina State University, Project Eos
Date: Tue, 13 Oct 1992 18:53:44 GMT


This is a Beef Wellington recipe from "Crisco Cooking"

BEEF WELLINGTON

3 1/2 to 4 pounds beef tenderloin, rolled for roasting
Dash salt
Dash pepper
4 ounces liver sausage spread

Crisco Pastry:
3 1/3 cup sifted all-purpose flour
1 1/2 teaspoons salt
1 1/4 cups Crisco shortening
6 to 7 tablespoons cold water
1 egg yolk, fork beaten
1 teaspoon water

1. Preheat oven to 425 degress.
 
2. Set beef on a rack in a shallow roasting pan.  Roast at 425 degrees for 25
   minutes (rare).  Remove roast from oven and cool completely.

3. Discard any fat on roast.  Season with salt and pepper.  Spread with liver
   sausage.

4. For Crisco Pastry, combine flour and salt in a bowl.  Cut in Crisco with 
   pastry blender or 2 knives until mixture is uniform (fairly coarse).  
   Sprinkle with water, 1 tablespoon at the time tossing lightly with fork.
   When all water has been added, work dough into a ball.

5. On a lightly floured surface, roll out pastry large enough to wrap around 
   the roast.  Place roast on one edge of the pastry and bring the other edge
   over roast to cover completely; reserve extra pastry for decorations.
   Moisten edges with water and pinch together firmly.  Place on cookie sheet.
   Cut a few small slits on top to allow steam to escape.

6. Cut out decorative shapes from reserved pastry.  Moisten underside of each 
   with water and place on top.  Combine egg yolk and water in a small bowl.
   Brush entire surface of pastry with mixture.

7. Bake at 425 degrees for 30 to 35 minutes or until pastry is golden brown.

6 to 8 servings


This cookbook is great, I suggest it for whoever uses Crisco.
______________________________________________________________________________

Mike Dixon
mpdixon@eos.ncsu.edu
From: marcia@netcom.com (Marcia)
Subject: Re: Comfort Food
Organization: The Dolphin Conspiracy, Phase II
Date: Sun, 11 Oct 1992 06:33:40 GMT

In article <1992Oct8.001241.7750@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>What is your favourite comfort food?  Come all you people heading into
>autumn (sorry, fall).  What are you going to console yourselves with?

Comfort food. Something I've had a little too much to do with lately due
to some downturns....for me, it's not just the food, it's also the specific
brand and/or preparation that makes it so comforting.

Beef stew - mostly mine, since I like mine better than my mother's. Something
about that nice rich taste....eaten with a loaf of fresh bread and lots of
butter.

My mother's meat loaf. With mashed potatoes.

Campbell's chicken noodle soup and peanut butter crackers: Skippy smooth
peanut butter on either Ritz or Premium Saltines. We had this for lunch each
time we were sick. It must be eaten while wearing a fluffy bathrobe to make
you feel better. Also: tea with milk and sugar and cinnamon sugar toast.

Tollhouse cookes, the recipe off the back of the bag of chocolate chip cookies.

Stouffer's Escalloped chicken and noodles. Yes, it's frozen. It makes it
convenient comfort food.

Chocolate. Lots and lots of chocolate ;-).
-- 
------------------------------------------------------------------------------
Marcia Bednarcyk                                  ADDRESSES: marcia@netcom.com
"Sweaty Snugglebunnies."                                     mlb@cisco.com
Newsgroups: rec.food.cooking
From: kjhart@pbhya.PacBell.COM (Kenny J. Hart)
Subject: Wanted : Where to get fennel
Organization: Pacific * Bell
Date: Fri, 9 Oct 1992 19:53:36 GMT

This talk of fennel brings back memories of a great
meal I had years ago in San Diego.  Anyway, I NEED
to find FENNEL !!!!!!!!!!!  Where can I get it in
the Bay Area (East Bay)......


-- 
  Kenny Hart               
  kjhart@pacbell.com      

Newsgroups: rec.food.cooking
From: gft_robert@gsbacd.uchicago.edu (opcode ranger)
Subject: Need recs on good Euro-style baking chocolates
Organization: 
Date: Thu, 15 Oct 1992 01:48:39 GMT

I'm doing a lot of baking these days and I'm looking for some good recs on
baking chocolates.  Has anyone tried Carma Couverture chocs?  I got a catalog
today featuring them (from a Swiss importing company out of Maryland) and they
look good, but who knows...

Any recs on good bittersweet/unsweetened Euro-style baking chocolates (along
with mail order sources) much appreciated!

Robert


-- 
==============================================================================
= gft_robert@gsbacd.uchicago.edu * "Out there on a darkened road, the lights =
= are dead and the cars explode" -- "Good Things", Sisters of Mercy           =
==============================================================================
Newsgroups: rec.food.cooking
Subject: RECIPE: Banana & Bran Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 14 Oct 92 02:57:01 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

          BANANA & BRAN MUFFINS  
  
Wet Mix - 1/2 cup margarine or oil, 1/4 cup sugar, 2 eggs, 1/4 cup  
golden syrup, 1.1/2 cups mashed banana. 1 Tbsp orange rind, 1/2 cup milk  
or yoghurt.  
Dry Mix - 1 cup flaky bran, 2 cups self-raising flour, 1/2 tsp baking  
soda (NOTE soda NOT powder), 1/2 tsp nutmeg.  
Topping - Equal parts of cinnamon & sugar.  
Preheat oven to 200 Celsius & grease muffin pans. Beat well, all of the  
wet mix ingredients & gently fold in the previously combined dry  
ingredients. Place in the muffin pans, sprinkle with topping and bake  
for 20-25 mins. Makes 12-14.  
Variation: 1/2 cup mixed dried fruits & nuts may be added to the wet mix  
as desired.  
NOTE: Someone recently asked me what Golden Syrup was so maybe it has a  
different name in the States. It is similar to Treacle but is a golden  
colour and doesn't have such a strong flavour, this is what it says on  
the can:- Golden Syrup, a natural derivative of cane sugar is a smooth  
syrup with a golden caramel flavour perfect for use as a topping & in a  
variety of sweet & savoury dishes.  
PS It is used like you would use Maple Syrup although it doesn't have  
the Maple flavour, to my taste buds it is a lot sweeter and is a lot  
thicker!  
   
 <--------------------------------------------->  
 < Kia Ora from Aotearoa. Pandora@kcbbs.gen.nz >  
 < Please DO NOT QUOTE more than 2 lines to me >  
 <--------------------------------------------->|         <-------------------
Newsgroups: rec.food.cooking
From: reb@amc.com (Bob Brunjes)
Subject: Re: Yogurt
Organization: Applied Microsystems, Redmond, WA
Date: Wed, 7 Oct 1992 14:30:56 GMT

In article <1992Oct6.141128.17860@hemlock.cray.com> dadams@cray.com writes:
>In article 04C29120@Msu.oscs.montana.edu, oopcv@Msu.oscs.montana.edu () writes:
>|Okay, now that I've discovered how ridiculously easy it is to make yogurt at
>|home, does anyone know how I can get the consistency a little thicker?
>|
>|Also, is the nutritional analysis of homemade yogurt approximately the same as
>|store-bought with regards to calcium, protein and beneficial critters?
>|
>
>Options:
>
>	a	Mix the milk a little thicker  (assuming you are using powdered
>		milk.)
>
>	b	Let it sit longer in the fridge.  It usually firms up a bit with
>		the passage of a little time.
>
>	c	I notice that comercial dairies add geletin.  Gross!
>
Since this thread started, I've been looking at yogurt labels more closely,
and comparing contents to texture.  One of my favorites (I'm drawing a blank
on the brand name, but a biggy out west) lists cornstarch.  Since home-made
old-fashioned cornstarch pudding can have a gorgeous texture, if a bit too
thick for a yogurt, perhaps thickening yogurt with a _bit_ of cornstarch
would be nice.

Just conjecture.
>
>
>
>---
>--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
>___________________________________________________________________
>       Old Sourdoughs never die.  They just ferment away.
>

Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com

Newsgroups: rec.food.cooking
From: jgelhaus@src.honeywell.com (Jennifer Gelhaus)
Subject: REQUEST: Lumpia
Organization: Honeywell Systems & Research Center
Date: Fri, 16 Oct 1992 18:45:49 GMT


In article <1992Oct15.193128.12569@PacBell.COM> jrtrint@srv.PacBell.COM (John Trinterud)
gives a list of several foods in reply to Laura's Lemon Poppyseed Cake request. One of the
things in the list was lumpia. Brings back a lot of memories! When I was growing up, my aunt
used to always make lumpia (she's passed on since), and I'd love to get the recipe from anyone
and everyone that has it. TIA

Jen
Newsgroups: rec.food.cooking
From: rthoff@esk.compserv.utas.edu.au (Rudolph van't Hoff)
Subject: Re: nutella
Organization: University of Tasmania at Launceston
Date: Fri, 16 Oct 92 05:08:17 GMT

In article <1992Oct13.084256.1@cubldr.colorado.edu>, matthews_k@cubldr.colorado.edu writes:
>
>In article <9744@emory.mathcs.emory.edu>, mworley@mathcs.emory.edu (Meg Worley) writes:
>> Kellie's post on comfort food inspired me... does anyone
>> have a homemade approximation of Nutella?  I could give
>> nothing but Nutella for Christmas and all my american
>> friends and family would breathe nary a word of complaint.
>> Not to mention my personal paroxysms of pleasure!
>
>Yes, yes, yes!  I know it isn't proper etiquette to say "me too," but
>
>ME TOO!
>

Please, me too, I'd love it!
-- 
><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>< Boo!  <> Hello, my name is &@#&^%*(*&(^, Sorry "Bad Input!" <>  I'm single ><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>  & available><
>< Mail Me : rthoff@esk.compserv.utas.edu.au (Rude -The- Dude) <>  for dates  ><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><>  anywhere in><>< "I suppose you want me to open the door"- Marvin  <> Tasmania! So write me ><
><><><><><><><><><><><><><><><><><><><><><><><><><><><> email NOW! Thank you! ><>< Not Finished yet...........................................................><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><><
Newsgroups: rec.food.cooking
Subject: Congo bar recipe 
From: "Kathleen A. Rafferty" <kr22+@andrew.cmu.edu>
Date: Mon, 12 Oct 1992 10:13:54 -0400 
Organization: Psychology, Carnegie Mellon, Pittsburgh, PA

These are really gooey and chocolatey and VERY good and VERY easy.  



Kitty Swatek's Congo Bars

1 1/2 sticks butter or marg.
1 1-1lb box brown sugar (recipe says dark, i used light)
2 3/4 cup flour
2 1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 12oz package chocolate chips
(1 added 1 tsp vanilla, and nuts can be added, if you want)

Preheat oven to 350F.  Place a 9" x 13" pan over low flame on the stove.
 Add butter and melt.  Spread butter up the sides of the pan.  Remove,
add brown sugar, stir and cool slightly. 

Sift flour, baking powder & salt together.  Add eggs, the dry
ingredients and chips to the butter and sugar mixture (and vanilla and
nuts, if desired).  Bake in the same pan for 25 minutes.  Cool before
cutting.  


Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: Wheat Waffles
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Tue, 13 Oct 92 15:38:18 GMT

In article <Bw2Dqy.Fn5@uxa.ecn.bgu.edu>, xmpp@uxa.ecn.bgu.edu (Melody Paul) writes:
|> Hi, I would like to know if there are any Wheat based pancake and
|> waffles mixes on the supermarket shelves?  If not does anyone have a
|> recipe for wheat waffles?
|> -- 
|> Melody P. Paul			Office:   708/534-0200

I believe virtually ALL of the pancake mixes you will find in the
supermarket are wheat-based.  Most use "white" flour, which IS "wheat" 
flour, just with all the healthy stuff removed.  (Remember this when you 
read the ingredients on the side of the bag that proclaims itself "Wheat 
Bread".  The first ingredient is almost always white flour, but it will 
be called "enriched flour" or "wheat flour".   If it says "Whole Wheat 
Flour" as the first ingredient, then at least you will know that there 
is more [or at least, not less] whole wheat flour than anything else in it.)

Are you really asking about WHOLE-wheat-based pancake mixes?  If so,
you might have to go to the health food store, but companies like
Arrowhead Mills make such things, with wheat and a variety of other
grains.  They're also your best bet if you have a wheat allergy.

Jan
From: harvey@indyvax.iupui.edu
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 14 Oct 92 09:12:19 GMT
Article-I.D.: indyvax.1992Oct14.141219.222
Organization: Indiana University-Purdue University at Indianapolis

On a cold winter night (or maybe just a chilly fall evening):

o   Smoked sausage and sauerkraut with lots of mashed potatoes.

o   Bean soup made with smoked ham hocks, with lots of fresh homemade
    corny corn bread and butter.

--
James Harvey    IUPUI OIT Technical Support
harvey@iupui.edu  harvey@indiana.edu  uucp:iugate!harvey  bitnet:harvey@indyvax
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: help ... need beet recipes
Organization: Lockheed Missiles and Space Co.
Date: Thu, 15 Oct 92 18:16:26 GMT

In article <1992Oct14.114715.836@impmh.uucp> cm@impmh.uucp (Colin Manning) writes:
>In <16878DFE7.MEDELMA@cms.cc.wayne.edu> MEDELMA@cms.cc.wayne.edu (Michael Edelman) writes:
>
>>In article <1992Oct6.181646.7201@magnus.acs.ohio-state.edu>
>>lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:
>> 
>>>
>>>Help, the garden is overflowing with beets this year.  Any idea what
>>>to do with them?  Any help will be appreciated!
>>>Lori Rellick
>> 
>>Make Beet Borscht, of course! Peel and julienne the beets. Cook in
>>a bit of butter or oil with an equal amount of onion. Cover with
>>water. Bring to a boil, lower heat and simmer for a half hour. Add
>>enough lemon juice to bring back the red color. Salt to taste.
>>Chill and serve with a dollop of sour cream.
>> 
>>       --mike
>
>The version I make is similar, but you add some cider vinegar (about 1 
>tablespoon) and vegetable extract (vegemite or similar). I add the vinegar
>just before its ready. Serve hot with sour cream, chopped parsley and a pinch
>of nutmeg.  The vinegar makes a lot of difference!
>-- 

the beet leaves can be use just like spinach

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: 1561s@oasys.dt.navy.mil (Alicia McNairy)
Newsgroups: rec.food.cooking
Subject: REQUEST:  MILKY WAY CAKE RECIPE
Date: 12 Oct 92 14:42:26 GMT
Reply-To: 1561s@oasys.dt.navy.mil (Alicia McNairy)
Organization: Carderock Division, NSWC, Bethesda, MD


WOULD SOME ONE PLEASE POST THE, RECIPE FOR THE MILKY WAY CAKE.


THANKS IN ADVANCE
From: rl27+@andrew.cmu.edu (Roberta Jean Long)
Newsgroups: rec.food.cooking
Subject: Request: Banana Muffins
Date: 11 Oct 92 15:12:57 GMT
Organization: Clusters, Carnegie Mellon, Pittsburgh, PA

hi 
Iam looking for a recipe for banana muffins or banana nut muffins

thanks
Bert
Newsgroups: rec.food.cooking
From: ram@watson.bms.com (Gena Ram)
Subject: Re: shareing kitchen chores
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: Bristol Myers Squibb Pharmaceutical Research Institute
Distribution: na
Date: Sat, 17 Oct 1992 01:15:00 GMT

In article <1992Oct16.232917.27112@netcom.com>, jdiamond@netcom.com (Joan M. Diamond) writes...
>>In article <1992Oct9.165536.27311@cis.ohio-state.edu> ray@anaconda.cis.ohio-state.edu (william c ray) writes:
>>
>>	Now I've got a question for
>>	all you ladies out there that think your men.....

>Neither of us likes to clean house, so we hired a cleaning
>man.  

>Joan - Technical Writer

Touche'

(and thanks) Gena
From: nebbe@disuns2.epfl.ch (Robb Nebbe)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Meringue
Date: 9 Oct 92 10:35:33 GMT
Organization: Ecole Polytechnique Federale de Lausanne

try adding a pinch of salt or a few drops lemon juice to the whites when you start whipping. Cream of tartar can be used, I've heard, but I've never tried
From: fly@ccwf.cc.utexas.edu (Neil)
Newsgroups: rec.food.cooking
Subject: WANTED: Perch fillet recipes
Date: 9 Oct 92 03:40:52 GMT
Reply-To: fly@ccwf.cc.utexas.edu (Neil)
Organization: The University of Texas at Austin, Austin TX
Originator: fly@dumbo.cc.utexas.edu


 My roomate bought about 4 pounds of perch fillets and I dont know what 
to do with them.  

	Does anyone have any good recipes for perch fillets?

	I appreciate any feedback....

Thank you.
From: rperkins@astro.as.arizona.edu (Rachel J. Perkins)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Hot and Sour Soup
Date: 13 Oct 92 00:05:15 GMT
Organization: University of Arizona, Tucson, AZ

In article <1b7se6INNh6h@gap.caltech.edu> rberteig@cco.caltech.edu (Ross Berteig) writes:
>In article <1992Oct10.052024.2303@sfu.ca> forman@fraser.sfu.ca (Pamela Catherine Forman) writes:
>>I know that this is going to sound a wee bit strange especially
>>considering that I would kill for a good hot & sour soup but....
>>Knorr has a Hot & Sour soup mix that is incredible with just a wee
>>bit of doctoring.  I add some extra vinegar, a bit of chili sauce and
>>swirl the egg in.  Really is quick.
>>
>
>Hi!  I second this...it really is good!  My local grocery doesn't always
>carry the Knorr mix, so when I see it, I buy it by the case!  Good stuff.
>(I've been happy with all of their mixes...)
>

i'll have to try the hot and sour stuff, but AVOID the pesto mix! it's
horrible!




--
		-just give me what for,
	rachel perkins =  rperkins@astro.as.arizona.edu
      "Chastity..the most unnatural of all the sexual perversions...."
					-Aldous Huxley
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.cooking
Subject: Re: shareing kitchen chores
Date: 9 Oct 92 10:58:46 CST
Organization: Monsanto Company, St. Louis, MO

When I was married the first time my wife and I had different tastes
in food.  I like everything cooked together and she was a meat and
potatos kind of person.  We would often both go into the kitchen
and cook the same materials into two different dinners and then
eat together.  She did most of the dishes, but I had to empty
the cat box, mow the lawn, work on the cars, take out the trash...
We did share the laundry and cleaning tasks though.  My second
wife was such a lousy cook that she said that if I would do all
the cooking, she would do all the dishes.  *GREAT DEAL*!

Ted Feuerbach - Scientific Systems Consultant