HDTenEightyP/NetNews huggingface dataset:
From: serafin@epcot.spdc.ti.com (Mike Serafin)
Newsgroups: rec.food.cooking
Subject: Re: Cuisinart Processor is Best
Date: 25 Aug 92 19:10:16 GMT
Organization: TI Semiconductor Process and Design Center

In article <1992Aug25.171450.8894@galileo.cc.rochester.edu> MPRK@db1.cc.rochester.edu (MARGARET R. PARKER) writes:
>
>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.

I absolutely agree that the Cuisinart is the best processor made.  We got ours
as a wedding gift from my folks.  I've used other processors but none work as
quickly and quietly as the Cuisinart.  They're well worth any extra money you 
might spend on one.
From: bmiller@brahms.udel.edu (Beth Miller)
Newsgroups: rec.food.cooking
Subject: Type of Crock Pots
Date: 4 Sep 92 19:38:36 GMT
Article-I.D.: news.Bu2JwC.4vF
Organization: University of Delaware

I have finally decided to buy a crock pot and wanted to see what other
types of crock pots people have chosen.  As far as I can tell there are
mainly two types.

1. Heat only on the bottom.  This is where a rectangular pot sits on a
   griddle.  They had a 4 qt and a 6 qt model.  The 6 qt model looked 
   much better for cooking larger items (such as a chicken).

2. Heat all around the pot.  This is where the entire pot is surrounded
   by heat.  They had a 3 1/2 qt model where the pot did not come out and
   a 5 qt model where the ceramic pot lifted out to be washed etc.

I'm leaning toward the 5 qt model with a ceramic pot but the thing looks
so big to store.  The rectangular one is smaller and easier to store but
I didn't think it would cook as well with only heat on the bottom.

Does anyone have any opinions or past experiences????

Thanks for any info.

Beth Miller
Univ of Delaware
	
Newsgroups: rec.food.cooking
From: amo@cbnews.cb.att.com (arlene.m.osborne)
Subject: Re: Gross foods in cans: competition
Organization: AT&T
Distribution: na
Date: Tue, 25 Aug 1992 17:23:55 GMT

In article <john.714751163@spssig.spss.com>, john@spss.com (John Przyborowski) writes:
> Two entries, one witnessed, one via hearsay------
> 
> Hormel's Potted Meat Product.  Consists of hooves, ears, tripe, snouts


I just came back from a family reunion in Tennessee.  At a small deli
counter in a general store, there was a food case with small cans of
food in them for sale (although they looked like they'd been there awhile).
I saw a can of "Pork Brains in Milk Gravy", and I think the brand
was Hormel.  

Newsgroups: rec.food.cooking
From: hartley@centerline.com (Timm Hartley)
Subject: Re: wanted-food processor recommendation
Followup-To: rec.food.cooking
Organization: CenterLine Software
Distribution: usa
Date: Tue, 25 Aug 1992 20:40:55 GMT

In article <1992Aug25.160405.19717@novell.com>, mlinda@novell.com (M'Linda
Taylor) wrote:
> 
> In article <maryw-240892151739@mary-williams.apple.com> maryw@apple.com (Mary Williams) writes:
> >I was thinking of getting a food processor, but I don't know if I'll use it
> >very much (I've lived without one so far...).  Are there any particular
> >brands that are outstanding or terribly-junky?  I was considering a Braun
> >which was advertised in the latest Damark catalog (reconditioned) for $60,
> >but I don't know anything about them.  I've heard that Cuisinart is the
> >best...is it true?
> >
> >thanks!
> >
> >-Mary
> ><maryw@apple.com>
>
>
I have a Braun, and I LOVE it. I promised my room mate that if I didn't use
it very often I would return it. Ha ha ha. Before I got my Kitchenaide
mixer, that food proccessor hardley ever went back in the kitchen cabinet.
I think that the Braun is a much better buy. The work bowl and cover are
MUCH easier to clean. There's too many little spaces for food to get caught
in on the Cuisinart. I feel it's every bit as powerfull. There's also a
nasty rumor floating around that Cuisinart has filed for Chapter 11 so it
might be hard to get repairs/replacment parts.

 
> On a similar note, does anyone know of a brand that has different disks
> for slicing....so you can slice different thicknesses?  I'd use mine alot
> more if I could have thicker slices!  (Right now, it mainly gets used to
> make Salsa.....which it does great, but I'm tired of slicing things!)
> 
> THANKS!!!
> M'Linda

The Braun comes with interchangeable disks. One model has whole plates, and
the other has inserts. I have the one with the whole plates.

       Timm Hartley I Production Assistant
CenterLine Software I hartley@centerline.com
      10 Fawcett St I "Back off man! Don't 
Cambridge, MA 02138 I make me use this!!"
                         -Ren Hoek-
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Re: French toast or  evolution  in the kitchen
Date: 27 Aug 92 16:40:47 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

In article <94630@bu.edu> manes@bu-pub.bu.edu (Michelle Manes) writes:
>
>|> 
>I've been to several places that serve "stuffed" French toast -- big,
>thick pieces with cream cheese and sometimes strawberry preserves in
>the middles.  (drool...)
>

This reminds me that a couple of restaurants in Seattle serve 'tahini toast' -
french toast spread with tahini and either syrup or jam.  Sounds strange
but tastes yummy.

Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das
Newsgroups: rec.food.cooking
Subject: Re: lots of salmon
From: ivler@mdcbbs.com (J.M. Ivler    ivler@mdcbbs.com)
Date: 3 Sep 92 18:45:08 GMT
Organization: M&E (Division of EDS), Cypress CA
Nntp-Posting-User: ivler

In article <368@evtprp0b.UUCP>, bam8576@evtprp0b.UUCP (Beverly A Myers) writes:
> We went fishing last weekend and caught 2 salmon 1 22 pounds and
> one 16 pounds the freezer is full of salmon steaks any ideas??
> 
> we have already done the Barbeque thing 3 times so we would like
> to try other things (we have more than enough to try lots of recipes)
> 

First, send your salmon to me and I'll have it lab tested to make sure that it 
is safe to eat, and will take the marinades :-) Send lots! :-)

Fast, simple...

1 tsp fresh chopped dill
1 cup white wine
Salmon filet
ziplock bag

place all ingredients into a ziplock. Microwave for 6-8 minutes.

ta-da!

jmi
ivler@mdcbbs.com
Newsgroups: rec.food.cooking
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Subject: Re: WANTED: Chicken Mole
Organization: University of Virginia
Date: Mon, 31 Aug 1992 18:27:04 GMT

The story (As best I can remember it):

There was a convent in Mexico (I forget the name of the city
and the convent).  It was a very poor place, just eeking out a
living from day to day.  The nuns worked very hard,
but....well, you get the picture.  One day they got word that
the Bishop of their diocese, who was very wealthy and enjoyed
the best food, etc. that money could buy, would be visiting
them shortly, for the first time in several years.  They got
the notice only a few days before he was to arrive, and the
message was already a coupla days old (this was in the last
century, horse and wagon days).  Panic city!  What to do, what
to do!!!

Well, they killed the only turkey they had, an old scraggly
fellow.  They gathered up all the odds and ends in their
kitchen, everything from chiles to raisins to cinnamon to stale
bread, and they set to work.  They roasted the turkey, if I
remember correctly, and they made a sauce out of the rest.

Needless to say, when the Bishop arrived, he was suitably
impressed with their concoction, and all was well.  I don't
remember if they were rewarded for their cooking skills, or etc.

That's it, that's the story/legend.

As for the other mole recipes, I have a little booklet of
mole's at home somewhere.  If I can find it, I will post a
couple recipes.  I must warn you, tho: the chances of me
finding it at this juncture are somewhat slim, as I'm preparing
to move house.  Your best bet would be to get a good mexican
cookbook.

The poblano recipe posted earlier in this thread (the long one,
with the raisins and the stale french bread) sounds like the
original mole recipe.  It takes all day to prepare, I think.
But it's worth it.
--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
From: patt@squid.tram.com (Patt Bromberger)
Newsgroups: rec.food.cooking
Subject: Chocolate Zucchini Cake (was: Re: Zuchinni coming out my...)
Date: 30 Aug 92 19:50:00 GMT
Followup-To: rec.food.cooking
Organization: Tramway Unix Systems

In article <BtsyCo.4I7@jfwhome.FUNHOUSE.COM> babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:
>In <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) 
>
>So am I.  While I don't have a recipe at hand, I will say two things:
>
>1)  tell her to pick them when they're much smaller (trust me)
>2)  tell her to pull out a plant or two (wearing gloves!  spiney
>	bastards) 
> [deleted] 


I pulled out two plants this year, too!

Kudos to  Sheila Wallace of Redondo Beach, California, for previously
posting this Chocolate Zucchini Cake recipe which I tried yesterday
and which I heartily recommend - it is DEE-licious!

Just one modification I made to Sheila's recipe:  I drained most of
the water out of the grated zucchini before I added it to the rest of
the ingredients.

Sheila says:
Here's a zucchini recipe I'm surprised I haven't seen 
posted here yet.  You may think it sounds weird, but it 
makes the moistest chocolate cake I've ever had.

Chocolate Zucchini Cake

2 1/2 cups flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
3/4 cup margarine
1/2 cup cocoa
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups grated zucchini
1/2 cup milk
1 cup chopped nuts (optional)

Preheat oven to 350 degrees.  Grease and flour a bundt 
pan or a 9" x 13" cake pan.

Sift together flour, baking powder, soda, and cinnamon. 
Set aside.

Cream together margarine, cocoa, and sugar.  Add eggs one 
at a time, mixing well after each addition.  Combine vanilla, 
orange peel, and zucchini, then stir into first mixture.  Add 
dry ingredients, alternating with milk, then add nuts.  Pour 
into pan and bake for 1 hour. 

Enjoy!
Sheila

-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278




-- 
Patricia Ann Bromberger                     -       patt@squid.tram.com
Tramway Unix Systems 
"Practice random kindness and senseless acts of beauty." (Anne Herbert)
Newsgroups: rec.food.cooking
From: chris@endgame.gsfc.nasa.gov (Chris Shenton)
Subject: Re: Ceramic knives (was: Japanese knives?)
Organization: none
Date: Mon, 31 Aug 1992 15:19:14 GMT

In article <715246635.F00001@blkcat.UUCP> Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:

   The reason I can't report on my own experience is... I'm chicken.
   I looked at the small knife and asked, "But isn't it brittle?
   Wouldn't it break if I used it on something hard?"  The clerk
   couldn't give me a reassuring answer, and I decided to wait until
   the clerks know more about them.  (And maybe, just maybe, until the
   product is improved, also.)

   NEAT idea -- will the edges break because they're brittle, or
   should I rush out and buy one?

The clerk with whom I spoke (haltingly :-) in Munich indicated that
they should *not* be used for boning. The blade wouldn't flex and that
-- yes -- it could snap. Didn't seem to have reservations about other
uses. She also seemed to know a lot more about knives than other folks
behind counters...

She also mentioned it would stay sharp longer than anything else,
which is good because you'd have no way to sharpen it :-)

(Hummmm... maybe I should rush out and buy one.)
From: jcp@islay.dco.dec.com (Jolly C. Pancakes)
Newsgroups: rec.food.cooking
Subject: Re: Crock Pot Adventures
Date: 4 Sep 92 15:46:54 GMT
Organization: Electric Otter Eel Emporium

In article <h5lnzgc.mdk1@netcom.com> mdk1@netcom.com (Mark Kaplanoff) writes:
>In article <1992Sep02.201244.1797@NeoSoft.com> jbrandt@NeoSoft.com (J Brandt) writes:
>>Cassoulet is an old French dish involving the long slow cooking of lamb
>>and beans.  It's in a lot of cookbooks.  I probably could find a recipe
>>for it if you don't have one.
>The best recipe I have ever seen for cassoulet (most flavorful and easiest
>to prepare) is in a recent paperback cookbook of French country cooking
>(or possibly French home cooking) issued by the California Culinary
>Academy.


	The definitive discussion of cassoulet may be found in Paula
Wolfert's _Cooking of Southwestern France_ (an absolutely wonderful
book, by the way, even if you never make ANY of the recipes). She
devotes a whole chapter to her search for the true, vrai cassoulet. In
it, we learn that LAMB, for example, is a heresy promulgated by certain
sloppy restauranters, and that proper Perigord matrons would never use
it, keeping only with duck confit and sausage. In any case, no matter
what your religious beliefs on the subject, it's well worth reading, and
will make you want to run right off to Gascony with knife and fork in
hand.




-- 

------------
jcpatilla					jcp@islay.dco.dec.com
From: molly@krang.vis.citri.edu.au (Mark Ollila)
Subject: Cooking Schools in France and England
Keywords: France England Schools
Organization: Computer Science, University of Melbourne, Australia
Date: Fri, 28 Aug 1992 07:51:20 GMT

Hi,
	 I am interested in going to Europe sometime this year and would like
	 to do a course in French or English cooking (cuisine). 

	 If anyone knows what the best schools, and how long the course is,
	 and the requirements, and addresses etc... that would be greatly
	 appreciated.

Thanks in advance

Mark.


-- 
 _--_|\    Mark Ollila                      1. Hail King Laurie
 /      \  CITRI, Computer Science Dept.    2. "I remember now"  QR:OMC
 \_.--.*/  University of Melbourne          3. "I'll be back" AS 
       v   email: molly@vis.citri.edu.au.   4. "I am not an animal" rang 
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Kitchen Countertops
Date: Wed, 26 Aug 1992 13:43:22 -0500

Re: Corian countertops

How do these compare with granite, for bread-making?

For pastry-making?

-- T "starting to plan a custom home, at least in my mind" T

Newsgroups: rec.food.cooking
From: jsy@Aig.Jpl.Nasa.Gov (Jennifer Yu)
Subject: Re: GARLIC BREAD HELP
Organization: NASA/Jet Propulsion Laboratory
Date: Wed, 2 Sep 1992 20:55:47 GMT

In article <1992Sep2.202041.18705@magnus.acs.ohio-state.edu>, jwagner@magnus.acs.ohio-state.edu (Judith O Wagner) writes:
|> In article <1992Sep02.190948.28627@eng.umd.edu> hachul@eng.umd.edu (Sang Rok Lee) writes:
|> >Hey Y'all... Got some questions about garlic bread:
|> >
|> >1) What herbs/spices do you sprinkle on top of your bread?
|> >2) why does my garlic look GREEN (especially in florescent light) after
|> >   I bake it?  Very gross... =(
|> >
|> 1) my favorite way to do garlic bread is to cut it lengthwise,
|> spread it with softish butter, sprinkle it with parsley, oregano,
|> and garlic powder, and stick it under the broiler until it starts
|> to brown.  Wrap in foil and stick in the oven (350) for about 10-15
|> minutes.  Slice and serve.  Ummmmmmmmm good!
|> 2) I haven't the foggiest.

My friend taught me this garlic bread method.  Simmer some butter
in a sauce pan and toss in some cloves of garlic (chopped in two
or three pieces).  Just simmer until the garlic has had it.  Now
the butter is garlic flavored.  Brush or spoon it onto a large
Italian loaf and bake.  Oh boy!

Jennifer
Newsgroups: rec.food.cooking
From: chachra@ecf.toronto.edu (CHACHRA Debbie)
Subject: PESTO RECIPE WANTED
Organization: University of Toronto, Engineering Computing Facility
Date: Thu, 27 Aug 1992 11:48:55 GMT

Could somebody please mail me a recipe for pesto?  I know the ingredients (basil, pine nuts, garlic, extra-virgin olive oil, Parmesan) but I don't know the proportions or the technique (although I assume it's just jam everything in a blender).  I'll collect and post, of course.

Debbie Chachra
<chachra@ecf.utoronto.ca>
From: sss@netcom.com (Small Systems Solutions)
Newsgroups: rec.food.cooking
Subject: Re: Bruschetta
Date: 4 Sep 92 16:17:47 GMT
Article-I.D.: netcom.jtmn3lg.sss
Organization: Netcom - Online Communication Services (408 241-9760 guest)

In article <1992Sep03.164712.9638@lloyd.Camex.COM> 
	chrisi@lloyd.Camex.COM (Chris Ischay) writes:

>I saw one version someone posted which involved tomatoes, vinegar, onions,
>etc.  That's not what I call bruschetta, but it is for that writer.  The
>bruschetta I've had in Italy and make at home goes like this:

Amen. At least *someone* understands what Bruschetta is!  The tomato
stuff makes it 'Fetunta' anyway...  Rub garlic on hot grilled bread,
then drizzle with oil.
>
>And because the oil is polyunsaturated, all the calories are absorbed by
>the plate itself before eating.  And after all, garlic is a vegetable, so
>spaghetti alla marinara with bruschetta is a perfectly balanced meal.

Minor correction -- since the oil is primarily mono-unsaturated, all of the
calories are absorbed by the plate...
-- 
Small Systems Solutions                   1563 Solano Avenue, Suite 123
sss@netcom.com                                  Berkeley, CA 94707-2116

The above-expressed opinions aren't necessarily
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: selecting fresh pineapple
Date: 26 Aug 92 14:02:18 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University


     When this thread first came out, I was going to post this,
but forgot.  Anyway, to answer the question of how one selects
a fresh pineapple:

     A couple of years ago, I lived in Costa Rica for a month, in
a little apartment with my wife.  For budgetary reasons, we tried
to eat at home as much as possible.  I bought a pineaple at the
local market and it was terrible.  So I asked a friend, who was
also a native, how to tell the good ones.  His answer was as follows:

	"Look at the place where the fruit was originally broken or
	cut from the bush.  If it is dark and discolored, this is
	an old pineapple and will not be good.  It should look fresh,
	and if you smell it at that spot it should smell like fresh
	pineapple."

     Also, just in case someone does not already know, the acidity
is concentrated within the center core.  Always cut that part out.

     And one parting comment: although living in Central America has
it's down side, the availability of cheap fresh fruit is a joy!  The
difference between fresh fruit and what we get in the supermarket
here is the same as the difference between home-grown tomatoes and
supermarket plastic tomatoes.

John

--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306
  "Older women, make beautiful lovers - older women, they understand..."
    (song heard on radio, driving, one rainy night in Mississippi)
From: cj@eno.wpd.sgi.com (C.J. Silverio)
Newsgroups: rec.food.cooking
Subject: Re: Fish in Black Bean Sauce
Date: 4 Sep 92 17:32:54 GMT
Reply-To: cj@sgi.com
Organization: SGI TechPubs


In article <1992Sep4.144409.18925@cs.yale.edu>, loosemore-sandra@CS.YALE.EDU writes:
|The fermented black beans are dried and you buy them in a
|plastic bag.  Before you use them, you need to rinse or soak
|them briefly to get rid of the excess salt, and then mash them
|up (usually with several cloves of garlic).  One or two
|tablespoons is enough for an average dish.
[tasty-sounding recipe elided]

For a spicier black bean sauce, add some chili/garlic sauce,
like Tuong Ot Toi Viet-Nam to the black bean paste.  You
can stir-fry just about anything with black bean sauce.

When I do fish this way, I prefer to steam it in the wok
instead of stir-frying.  Sprinkle with chopped scallions,
steam, then eat with rice.

---
cj@eno.wpd.sgi.com      C J Silverio/Brahms Gang/Berkeley CA 94720
"I hate it when you want a coke from the coke machine but it's the 
kind of coke machine without an ethernet connection so you have to 
walk over there yourself."  --Sho Kuwamoto
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Kitchen Stovetops
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Mon, 31 Aug 92 20:47:58 GMT

Short of a commercial range, what is the best electric stovetop?  

I would like to replace my G,E. and I don't have room for a commercial range
or the money for the JennAir. 

From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: honey care
Date: Sat, 29 Aug 1992 02:20:18 -0500

  RM> From: razor@.cray.com (Ray Martin)

  RM> I just acquired about a two year supply of honey, by my present usage.
  RM> I want to know what is the shelf life of honey is?  Also what shelf do
  RM> I use, one in the refrigerator or is the cupboard OK?  Do I have to up
  RM> my consumption or even give some away?

Honey lasts, so far as anybody can tell, forever.

I'm not exaggerating.  They've uncovered sealed jars of honey from the time
of the ancient Egyptians (i.e., dating back to pyramid-building), and it was
still good.

The cupboard is okay.

And yes, you have to give some away.  My address is...

Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: What do I do with okra?
Organization: Taronga Park BBS
Date: Thu, 3 Sep 1992 17:22:00 GMT

Gads.
Everytime I see this header I always think "Toss it in the compost
bin."
Okra is one of the very, very few veggies I don't like, along with
lima beans and blackeyed peas.  Tho I can tolerate fried okra, so
it's not a total loss.
As for gumbo, I'll take mine with file (has anyone gotten into how
gumbo is supposed to be made with either file or okra but not both?).
-- 
Stephanie da Silva                                    arielle@taronga.com
  "Isn't it romantic?  When roosters fall in love... they lose
                                     all reason...." -- Peepers the Mouse
From: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Newsgroups: rec.food.cooking
Subject: Re: Tomatoes coming out my ... (was Re: Zuchinni coming out my...)
Date: 1 Sep 92 10:42:21 GMT
Reply-To: cusanell@oasys.dt.navy.mil (Dominic Cusanelli)
Organization: Carderock Division, NSWC, Bethesda, MD

What to do with excess tomatoes:

Tomatoes are one of the best veggies for home jarring - very
easy to do.  Just simply cut out the stems, strain them
however you like to get rid of seeds (I just quickly squish
the seeds out with my fingers - you can get pretty good at
this if you do it a lot).  Send them - skin and all - through
a food processor or blender, and cook them down in a pot to
about half their original volume.  Then pour the thickened
tomatoe paste into quart jars and add 1 tsp lemmon juice and
1/2 tsp salt to each. (I pour half a jar, add juice and salt,
and then fill jar)  Leave 1/2 inch head space, seal jar and
place in water bath for 15 - 20 minutes.  The tomatoes will
keep for months.

...Dominic
Newsgroups: rec.food.cooking