HDTenEightyP/NetNews huggingface dataset:
From: sammy@cbnewsd.cb.att.com (Sammy)
Subject: Re: substitute applesauce for oil 2 .....
Organization: The Comp Center
Distribution: usa
Date: Wed, 14 Oct 1992 04:24:54 GMT
Keywords: Applsauce, Oil

>
>Does anybody know of a good substitute for _eggs_ in cake recipes?  I've been
>experimenting a bit with mushed bananas with moderate success, but I wonder if
>anyone else has any ideas...
>
>Thanks, 
>Joel Offenberg
>______________________________________________________________________________

Again, applesauce, fruit purees, your mashed bananas can sometimes be
used to substitute for eggs. Also, there is a product called
Ener-G Egg Replacer, which is a combination of food starches, which
when whisked or beaten with water, makes an acceptable egg substitute
in baked goods.

Sherry Mann
att!ihspc!smann
-- 
Sammy=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
The enemy of women...is not men, just as the enemy of blacks is not whites.
The enemy is "the tyranny of the dull mind." Carol S. Pearson, _The Hero Within_ 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
From: stephanie.dicamillo@satalink.com (Stephanie Dicamillo) 
Newsgroups: rec.food.cooking
Subject: LENTIL LOAF
Date: 12 Oct 92 15:19:00 GMT
Distribution: world
Organization: Datamax/Satalink Connection * Ivyland, PA (215) 443-9434
Reply-To: stephanie.dicamillo@satalink.com (Stephanie Dicamillo) 

Somebody mentioned 'Lentil Loaf' w/gravy as one of their comfort foods
(sorry, can't remember who it was!) Can you post the recipe?  I LOVE
lentils, sounds like something I would enjoy.

Apologies to everyone for forgetting the ceci beans in the Hummus, I
realized it right after I logged off - but I knew someone would catch
it!

Stephanie :*)
From: fayyad@news.cis.ohio-state.edu (elias antoine fayyad)
Newsgroups: rec.food.cooking
Subject: Re: What is this I have?
Date: 15 Oct 92 12:02:25 GMT
Organization: The Ohio State University Dept. of Computer and Info. Science

In article <10292286.79007.969@kcbbs.gen.nz> you write:
>>                        SUMAC
>>Can someone tell me what it is, what sort of dishes it is used for
>>From: Pat.Churchill@bbs.actrix.gen.nz
> Would you believe Sumac(h) is in the dictionary? It doesn't actually 
>tell you how to use the spice though, sorry.
>
>Sumac(h) - Kinds of shrub yielding material for tanning & dying, such 
>material.
>
>Not much help is it?
>

The colour of this spice is dark red. One can use it for lots
of dishes... 

You can use it with salades : a little sprinkle with some olive oil
on top of your choice of greens.

You can also use it while marinating some meat (chicken, beef, pork,...)
and it'll give the dish a little zest or zing...

One can also use this spice on "Labneh" which is basically yogurt, but
drained of its liquid. Yo sprinkle the sumac on top of the Labneh with
a little bit of olive oil. Then eat it with pita bread...

Well, I guess you can use it in many ways, just not in large quantities,
because then, the taste becomes a bit on the sour side.

I hope that helped...
Enjoy...
From: mary@Cayman.COM (Mary Malmros)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Cranberry Muffins
Date: 16 Oct 92 16:12:51 GMT
	<1992Oct15.084026.1@stsci.edu> <1992Oct16.143252.1175@NeoSoft.com>
Distribution: rec,na
Organization: Cayman Systems Inc., Cambridge, MA
In-reply-to: arielle@NeoSoft.com's message of 16 Oct 92 14:32:52 GMT


In article <1992Oct16.143252.1175@NeoSoft.com> arielle@NeoSoft.com (Stephanie da Silva) writes:

   > In article <1992Oct14.154011.11736@infonode.ingr.com>, margaret@infonode.ingr.com (Margaret Wiginton) writes:
   > > mworley@mathcs.emory.edu (Meg Worley) writes:
   > > 
   > >>Bing!  That pushed the button of one of my biggest kitchen peeves: 
   > >>CRANBERRIES, and why I can only get them around the holidays.  Does 
   > >>anyone else have this problem, or do the shops just conspire to keep 
   > >>the lovely berries out of my hands for spite? 
   > > 
   > > Yes!  I've got a recipe for an apple/cranberry cobbler that I've
   > > wanted to try for weeks, but nooooo, there's not a grocery store
   > > in this whole town that has fresh cranberries!  Makes me crazy!

   Cranberries freeze beautifully, so the best you can do is stock up when
   they're available and toss them in the freezer.

   For the record, I too am a cranberry freak.  I think part of the problem is
   the nature of the little berry which is only available for a very short time
   during the year. 

...and limited production, too.  You can't grow them just anywhere.
--
------------------------------------------------------------------------------
 Mary Malmros     | Cayman Systems Inc, 26 Landsdowne St, Cambridge, MA 02139
 mary@cayman.com  | Phone 617-494-1999  Fax 617-494-5167  AppleLink CAYMAN.TECH

Newsgroups: rec.food.cooking
From: squizzy@cbnewse.cb.att.com (laura.h.fitzhenry)
Subject: Where to Get Gluten
Organization: AT&T
Distribution: chi
Date: Mon, 12 Oct 1992 20:07:16 GMT


First off, I am not who the header says, I am posting this
from a friend's account so please no e-mail.

A recipe for oat bread my wife is baking calls for gluten, 
but she cannot find it anywhere.  Does gluten, perhaps, go 
by a trade name of some sort, or is it kept in the grocery
store apart from the baking goods?  Any idea where she
can get it or if there's a good substitute?

Thanks in advance.



		-Steve Singlar
		 AT&T Bell Labs
		 Naperville, IL
		 (708) 979-2691
From: amo@cbnews.cb.att.com (arlene.m.osborne)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Smoked Trout Cheesecake
Summary: not trout, but salmon
Keywords: cheesecake, smoked
Date: 16 Oct 92 18:06:57 GMT
Distribution: usa
Organization: AT&T

In article <1992Oct16.040849.1697@news.acns.nwu.edu>, rab@casbah.acns.nwu.edu (Robert Barris) writes:
> I originally saw this recipe in the late '70's in the precursor to Cuisine or
> Bon Apetite, or something like that.  I later stumbled across it being served
> at The Epicure in Suttons Bay, MI, which has since gone out of business. 
> Anyway, it was delicious and unusual as an appetizer, and if anyone has the
> recipe I would be very grateful for it.  Thanks.
> Robert  Barris              708-491-7228
> School of Music             email  rab@casbah.acns.nwu.edu 
> Northwestern University     Compuserve 71141,1134
> Evanston, IL 60208

Well, this is trout and not salmon, but it might help....
Arlene



			 SMOKED	SALMON CHEESECAKE

1 1/2 Tbsps butter (for pan)    1/2 cup fine French breadcrumbs, lightly toasted
       1 tsp fresh dill		       1/4 cup finely grated Gruyere cheese
       3 Tbsps butter		     1 3/4 pounds cream cheese, room temperature
       4 eggs			       1 medium	onion, minced
       1/2 cup grated Gruyere cheese   1/3 cup half and	half
       1/2 tsp salt		 1/2 pound smoked salmon (lox), coarsley chopped

       Preheat oven to 325 degrees F.  Butter 9-inch springform
       pan.  Mix crust ingredients.  Sprinkle into pan,	turning	to
       coat.  Refrigerate.

       Melt butter in heavy skillet over low heat.  Add	onion,
       cover and cook until translucent, about 10 minutes.  Mix
       cheese until smooth.  Add eggs, remaining Gruyere cheese,
       half and	half and salt and mix until smooth.  Blend in onion
       and smoked salmon.

       Pour into prepared pan.	Set pan	into a roasting	pan.  Add
       enough hot water	to come	halfway	up sides of springform.
       Bake 1 hour and 20 minutes.  Turn oven off and cool
       cheesecake about	1 hour with door ajar.	Transfer to rack.
       Cool to room temperature	before removing	from pan and
       serving.
Newsgroups: rec.food.cooking
From: mep@cbnewsd.cb.att.com (mary.p.bamford)
Subject: Re: chicago area cooking classes?
Organization: AT&T
Distribution: chi
Date: Wed, 14 Oct 1992 21:37:27 GMT
Keywords: instruction, cooking, lessons

In article <1992Oct13.191137.22806@lmpsbbs.comm.mot.com> winter@areaplg2.corp.mot.com (Eric Winter) writes:
>I'm looking for a cooking class in the Chicago area?  Any good suggestions?
>I think I would like a hands on style class if something like that exists.

Ditto!!  I, too, am interested in finding out about cooking
classes in the Chicago area.  Any suggestions/ideas?


Mary Bamford
Organization: Penn State University
Date: Fri, 9 Oct 1992 19:53:02 EDT
From: Tim Bieling <QAA@psuvm.psu.edu>
Newsgroups: rec.food.cooking
Subject: Re: Halloween Party Recipes

In article <1992Oct7.204508.13506@m.cs.uiuc.edu>, howard@m.cs.uiuc.edu (Bonnie
Howard) says:
>
>Peel some grapes and boil some spaghetti - have them put on blindfolds and
>try to figure out what they are - when we were kids they told us the grapes   e
>wer
>the
>eyeballs and the spaghetti - the insides..... Get a bunch of kids and their
>imagination
>running wild and they imagine all kinds of things.....  You might get a can of
>slim -

Hahaha - peeled grapes bring back memories!  Every year my parents and
the neighbors parents would get together and set up a "haunted" basement
for us kids.  (10 of us between the two families)  The event began by
each of us kids being "dared" to follow the rope (which guided us through
a VERY dark basement).  The rope guided each of us through various places
and we never knew what we'd run into.  Near the end we ran into a witch
which would call out to us and then hand us a cup of brew - it was weird
tasting stuff with peeled grapes (eye-balls) floating in it..:)

After this event, the basement was decorated (quickly) - lots of hay/straw,
colored streamers, etc and punch, apple cider, caramel apples, etc were
served.  (one fun event during the party was "bobbing for apples" - all
ya do is fill a large round "tub" with water, toss in a bunch of apples
and have kids - two at a time - attempt to get an apple using only their
mouth, with the winner being the first to succeed).

Ah, those fun childhood memories...! :)

-Tim
From: huggett@sequent.com (Terri Huggett)
Newsgroups: rec.food.cooking
Subject: Recipe:  Pea Salad with Hazelnuts
Date: 9 Oct 92 00:10:37 GMT
Article-I.D.: sequent.1992Oct9.001037.23448
Organization: Sequent Computer Systems Inc.

The pea salad from the wine tasting buffet.

I'm not very precise when making the salad.  Of course, I tend to have
the ingredients already made-up and on hand, so it's faster to throw 
together.  If you think you'll use the hazelnuts and vinaigrette for other
things, make extra and store the dressing in the fridge and the nuts in an
airtight container.

Terri Huggett
huggett@sequent.com
-------------------------

Pea Salad with Hazelnuts and Romano Vinaigrette

1 16 oz bag (approx weight) frozen peas
1/2-1 cup hazelnuts
1/2 cup Romano Vinaigrette (recipe below), or to taste,  or
   1/3 cup creamy Italian Dressing plus 1/4 cup grated Romano

Empty frozen bag of peas into a colander or sieve.  Run warm water over
them to thaw and let drain.  In a preheated 350 degree oven, toast
hazelnuts for about 15 minutes until skin is peeling off.  Place in
towel and let steam for about 10 minutes.  Rub together to remove
most of the skin.  Place nuts in a food processor and coarsly chop
(or by hand).  While the nuts are roasting or steaming, make the
vinaigrette or combine dressing and cheese.  In a bowl, combine the
ingredients and serve.

Romano Vinaigrette

3 Tbsp. Dijon Mustard
1/3 cup grated Romano (or to taste)
1/2-1 cup olive oil
1/4-1/2 cup white wine vinegar
pepper

In a small bowl, whisk mustard and cheese with a dash of vinegar.  Slowly
add olive oil while whisking to combine together and not separate.  Slowly
add vinegar to mixture until has desired thickness and tartness. Pepper
to taste.
-----------------------------------------
Newsgroups: rec.food.cooking
From: kessler@roses.Stanford.EDU (Will Kessler)
Subject: Pork recipe again... 
Organization: DSO, Stanford University
Date: Sat, 10 Oct 92 00:28:39 GMT

here's the pork recipe again since the first time didn't seem to go throug...

This is a recipe I learned last week while in the french countryside.  It
works great.

Medallions of pork
1-2 tbsp cooking oil
1 tbsp honey
vinegar or lemon juice

Cut the pork into 2x2x1/2 thick squares.  In frying pan with oil, gild
the pork on high heat, both sides.  Reduce to medium for a couple of
minutes so that the pork is cooked through.  Return to high heat and
pour in honey and vinegar/juice.  Cook on high heat for 30secs to a minute
to make a caramel sauce, but not so long that you burn the honey.

Serve with, for example, spinach greens and small red potatoes or
grilled garlicked eggplant slices on the Burton stovetop grill (a
personal favorite).

Will Kessler
kessler@roses.stanford.edu
Rehabilition Research Division
Dept. of Veterans Affairs
3801 Miranda Avenue/153
Palo Alto, CA 93404-1200
(415) 493-5000 x4478 (w/v-mail) FAX (415) 493-4919

Seen on local vending machine:

  "Anti-theft device prevents obtaining free product."



-- 
Will Kessler
kessler@roses.stanford.edu
Rehabilition Research Division
Dept. of Veterans Affairs
Newsgroups: rec.food.cooking
From: u867278@bruny.cc.utas.edu.au (Dov Berns)
Subject: REQUEST: Maine Style Muffin Recipes
Organization: University of Tasmania, Australia.
Date: Tue, 13 Oct 1992 00:31:51 GMT

Having recently visited Maine and enjoyed some of the lovely delicacies 
including the most scrumptious muffins I was wondering if any of the 
rec.food.cooking would have any tried and true muffin recipes from maine
that they could post to me at either of the addresses below

U867278@postoffice.utas.edu.au or
u867278@bruny.cc.utas.edu.au

In return if any of you want any authentic Tasmanian or Australian Recipes 
sent to you I will see what I can do.

Regards Dov Berns
Department of Library and Information
Studies
University of Tasmania 
Hobart Campus Australia

On the net u867278@postoffice.utas.edu.au
           u867278@bruny.cc.utas.edu.au
From: eli@csd4.csd.uwm.edu (Elihu Lubkin)
Newsgroups: rec.food.cooking
Subject: Re: What is tahini?
Date: 7 Oct 92 18:41:04 GMT
Article-I.D.: uwm.1avb00INNh1t
Distribution: usa
Organization: University of Wisconsin - Milwaukee
NNTP-Posting-Host: 129.89.7.4

ker@cbnewsj.cb.att.com (kenneth.roser) writes:
: I have a recipe from an Egyptian cookbook that lists an ingredient 
: called TAHINI.  Can anyone tell me what this is and where I can get it?

: Ken Roser - WA2VCI - ker@mtgzfs3.att.com - AT&T Bell Laboratories - 908-957-5822
   
	Tahini is a sesame paste made with nothing but lightly roasted
sesame seeds...if only someone made one with dark roasted sesame, like
the Oriental sesame oil!
	Tahini can be bought in any Middle Eastern grocery and in many
co-op type markets and 'health' food stores.
                 --Thelma
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Peanut Butter Brownies
Date: 15 Oct 1992 03:47:58 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: slc4.ins.cwru.edu


-Begin Recipe Export- QuikBook version 0.96 Beta A
 
Title: Peanut Butter Cookie Bars
Keywords: MidwestLiving, Farm Journal, Cookie/bar
 
Servings: 30 to 36
Notes: Irresistable chocolate and peanut butter flavor these treats that
Marie Litwiller of Hopedale, Illinois, bakes for the Peoria Mennonite sale.
Her recipe is from an old Farm Journal cookbook.
 
INGREDIENTS:
        1/2     cup     butter or margarine
        1/2     cup     peanut butter
        1/2     cup     sugar
        1/2     cup     packed brown sugar
        1               egg
        1       tsp     vanilla
        1       cup     all purpose flour
        1/2     tsp     baking soda
        1/4     tsp     salt
        1       cup     quick cooking rolled oats
        6       oz      semisweet chocolate pieces (1 cup)
        PEANUT BUTTER ICING:
        3/4     cup     sifted powdered sugar
        1/4     cup     creamy peanut butter
        2       Tbsp    milk (about)
 
DIRECTIONS:
In a mixer bowl, beat the butter or margarine and peanut butter for 30
seconds. Add sugar and brown sugar. Beat till fluffy.
 
Beat in the egg and vanilla.
 
Stir together the flour, baking soda and salt. Add to the beaten mixture and
beat till blended. Stir in the oats.
 
Spread mixture into a 13x9x2" baking pan. Bake in a 350-F oven for 20
minutes. Remove to rack. Sprinkle with chocolate. Let stand for 5 minutes.
Spread chocolate. Cool.
 
Prepare icing. Drizzle over chocolate layer. Cut into bars.
 
Peanut Butter Icing:
Beat together all ingredients. Add extra milk if needed to obtain a
drizzling consistency.
 
Source: Midwest Living Magazine, April 1991
 
From: Sallie Austin
 
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
 
Title: Peanut Butter Brownies 2
Keywords: brownies
 
                                                                        
      2 c  Sugar                               1 c  Butter, softened    
      1 c  Flour                             1/2 c  Peanut butter       
    1/2 c  Cocoa                               4 ea Eggs, large         
      1 t  Baking powder                     1/4 c  Milk                
                                                                        
Heat oven to 350 degrees. Grease jellyroll pan. In large bowl, combine
sugar, flour, cocoa and baking powder. In medium bowl, beat together butter
and peanut butter until light and fluffy.Beat in eggs and milk.
 
Add peanut butter to flour mixture.  Put into pan.  Bake 20 to 25 min. Cut
into 30 squares.
 
Source: unknown
Posted by: Pat Stockett, cooking echo, August 6, 1991
 
-End Recipe Export-
-- 
An elephant is a mouse built to government specifications.
Xref: sparky rec.food.cooking:17517 misc.consumers:17512
From: hwt@bcarh11a.BNR.CA (Henry Troup)
Newsgroups: bnr.misc.environment,rec.food.cooking,misc.consumers
Subject: Product Recall - undeclared nuts
Keywords: Betty Crocker
Date: 7 Oct 92 13:25:23 GMT
Reply-To: Henry.Troup@BNR.CA
Followup-To: nowhere
Distribution: can
Organization: Bell-Northern Research Ltd., Ottawa, Canada

"The federal Health Department is warning people who are allergic to
almonds not to eat certain packages of Betty Crocker Chocolate Fudge
Snackin' Cake.
The lot numbers affected are B227A, B228B, B229A and C205A.  About
20,000 packages of mix bearing these lot numbers have been distributed
in Ontario and Quebec.
The 400 gram packages of cake mix may contain almonds, which are not
declared on the label.
General Mills is providing a telephone hotline +1 800 446 1899 for
consumers who have questions."

Reprinted from the Globe and Mail, Wednesday October 7th, 1992, page A6.

  Henry Troup - HWT@BNR.CA (Canada) - BNR owns but does not share my opinions
Newsgroups: rec.food.cooking
From: kent@lightnin.Columbia.NCR.COM (Kent Richardson)
Subject: Meatloaf Recipes
Originator: kent@lightnin
Organization: NCR Corp, E&M-Columbia, Columbia, SC
Distribution: usa
Date: Thu, 15 Oct 92 12:02:42 GMT

I have a meatloaf recipe that I have used in the past, but I would like to try
some different variations. I'm sure lots of you out there have different ways
of making meatloaf. Please email or post. If I get many I will post a summary
of them. Thanks in advance !!!!!!!!



_____________________________________________________________________________

	Kent Richardson				In-circuit Test Engineer
	Surface Mount Operations Center
	kent@lightnin.ColumbiaSC.NCR.COM	NCR MCPD Columbia
	Phone (803) 739-6162			3325 Platt Springs Road
						W. Columbia, S.C. 29170

-----------------------------------------------------------------------------
From: anderson@sapir.cog.jhu.edu (Stephen Anderson)
Newsgroups: rec.food.cooking
Subject: Re: Request: Cheese Fondue (NOT Swiss!)
Date: 10 Oct 92 02:21:26 GMT
	<1b4tn5INN8ii@iskut.ucs.ubc.ca>
Organization: Dept. of Cognitive Science, The Johns Hopkins University
In-reply-to: educ@unixg.ubc.ca's message of 9 Oct 92 21:31:17 GMT

>>>>> On 9 Oct 92 21:31:17 GMT, educ@unixg.ubc.ca (Vicki Domansky) said:

	VD> Does anyone have a cheese fondue recipe that _doesn't_ use
	VD> Swiss cheese?  I love most cheeses, but absolutely can't
	VD> stand Swiss.  Can you just substitute any other cheese?

No. Fondue IS Swiss. This is not pedantic purism: Cheeses like Gruyere
and Emmenthaler (and Appenzeler, and a bit of Bagnes, and....) are the
ones that make fondue.

Of course, many people like melted cheese of many types on
bread/toast. It's just that that isn't fondue, and you should look for
ways to make it good that don't necessarily derive from the way you
make fondue.

And (equally of course) if you hate "Swiss cheese" such as you'll find
in just about any American market labeled as such, that has nothing to
do with whether you'll like SWISS cheese when it's made into a proper
fonude. If you aren't sure it's from Switzerland, try looking around
for something you're sure is a reasonably mature gruyere (and a bit of
Emmenthaler) and make a real fondue as described in the recent,
excllently detailed post here from .ch (even though there was an
awfully strong neuchatelois bias there....:-). If you stil don't like
it, I'm sorry, but I think you'll agree it has little to do with
"Swiss cheese" (which itself has little to do with Swiss cheese...)

--Steve Anderson
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: Need advice (esp. legal) on starting PT catering/wholesale business
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Thu, 15 Oct 1992 19:11:00 GMT

In article <1992Oct14.194332.1@gsbacd.uchicago.edu>, gft_robert@gsbacd.uchicago.edu (opcode ranger) writes...
> 
>I'm especially interested in the need (or lack thereof) of limiting my
>liability in case something unexpected happened.  

>I'm particularly interested in the case of selling thru a
>retail coffee shop.  They'd assume any liability, right? 
Not necessarily.  A customer gets what they claim is food poisoning from your
cheesecake, they could sue the coffee shop, AND the maker of the confection.

>I'd like to keep things as informal as possible, avoiding contracts,
>etc., so as not to scare people off nor to somehow worsen my position.  Would a
>simple disclaimer printed on the invoice suffice?

Actually, a purchaser would probably insist on written contracts.  I seriously 
doubt that any restaurant owner would dare do business like this in an informal
manner...they have too much to lose.

>Again, I have no reason in particular to worry (i.e. I'm not putting toadstools
>in my cakes :->), but I just figure better safe than sorry.

Yes, definitely.  I don't think our informal advice is going to be too useful in
legal matters...I really suggest you find a lawyer (I know, I know, but they 
do have their uses :) and ask.  And find one in your state (Illinois, you 
said?), since a lot of these things may vary from state to state.  You may also
be subject to some FDA regulations as well.  

I don't mean to sound like a party-pooper, and I do wish you the best of luck.
But your plan sounds a bit reckless...

Joel
Newsgroups: rec.food.cooking