HDTenEightyP/NetNews huggingface dataset:
From: jenn@objy.com (Jennifer Hom)
Subject: Re: Addenda to List of Muffins  
Followup-To: rec.food.cooking
Keywords: requests!??!?
Reply-To: jenn@netcom.com
Organization: Objectivity, Inc.
Date: Wed, 11 Nov 92 02:30:12 GMT

If they haven't already been requested, I'd like to ask for the
following ... Please?!?!?

Waiting anxiously ...

Thanks, Dawn.

In article <10292315.10189.506@kcbbs.gen.nz>, Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) writes:
|> Addenda to List of 454 Muffins (now 600)  
|> ----------------------------------------  
|> Almond  
|> Almond-centre  
|> Almond Liqueur  
|> Apple Raisin  
|> Quick 'n Easy Apple  
|> Bacon  
|> Banana Pecan  
|> Chocolate Cheesecake  
|> Chocolate Cherry  
|> Chocolate Chip  
|> Chocolate Cream  
|> Nutty Chocolate & Marshmallow  
|> Cocoa  
|> Cocoa Almond  
|> Cocoa Apple  
|> Coffee Date  
|> Coffee Walnut  
|> Cornbread  
|> Cornmeal  
|> Cornmeal, Bacon & Onion  
|> Gingersnap Raisin  
|> Jam Filled  
|> Maple Syrup  
|> Maple Pecan  
|> Harry's Favourite (Maple Walnut)  
|> Heavenly (Maple Syrup)  
|> Peach  
|> Peach Crumble  
|> Rum & Raisin  
|> Walnut & Honey  


-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Objectivity, Inc.	| Any views represented | Jennifer L. Hom
800 El Camino Real	|  are strictly my own	| jenn@objy.com
Menlo Park, CA  94025	|  & have nothing to do	| uunet!objy.com!jenn
			| with the company ...	| (aka jenn@soda.berkeley.edu)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: jhv@acpub.duke.edu (Joseph Vilas)
Newsgroups: rec.food.cooking
Subject: Re: Cake flour
Summary: Gluten varies among flour types.
Keywords: cake flour bread gluten
Date: 5 Nov 92 18:55:08 GMT
Article-I.D.: news.6713
Distribution: usa
Organization: Duke University; Durham, N.C.

In article <1992Nov5.043612.16992@pasteur.Berkeley.EDU> tjoa@cory.Berkeley.EDU
(Richard Tjoa) writes:
>What's the main difference between cake flour, regular flour, and bread
>flour?  I've got some "better for bread" flour sitting around and I
>was wondering if it'd be catastrophic to apply it to a cake use.

	[...]

	Bread flour is made from hard wheat and forms a lot of gluten,
which is the substance that gives bread its structure and keeps it from
falling apart.  Cake flour is made of soft wheat, can form almost no
gluten, and is used in cakes where a delicate texture and almost no
toughness is what is wanted.  All-purpose flour is intermediate
between the two, and I've heard it varies in composition depending on
where it's sold: in the north, it's harder, because more bread baking
is done; in the south, it's softer, and is more likely to be used for
biscuits.  Self-rising flour is all-purpose flour with leavening
agents like baking powder added.

	I wouldn't use bread flour for cakes, because I imagine the
cake would be tough.  I used bread flour once for cookies, and I
didn't like the result.  Use regular flour or cake flour for cakes.
I've seen cake recipes that say substitute 1 cup minus 2 tablespoons
flour to substitute for 1 cup cake flour, if cake flour is what is
called for.  Julia Child also claims that one can substitute
cornstarch for cake flour.  I've done this and it works ok, but I
think recipes designed for flour work better with flour.

	Hope this helps.
-- 

          Joseph H. Vilas          jhv@acpub.duke.edu
     My opinions are my own.  Others are invited to share.
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Looking for egg scissors
Organization: Lockheed Missiles and Space Co.
Date: Thu, 12 Nov 92 21:12:56 GMT

In article <1992Nov11.122539.158@kenyon.edu> oursler@kenyon.edu writes:
>Hullo,
>
>	The title tells all...
>
>	I am looking for egg scissors.  Little beasties for nipping
>	off the tops of soft boiled eggs.  I cannot find them
>	anywhere.  I've tried the usual places, Williams Sonoma etc..
>
I have a couple that I bought at Williams-Sonoma about 6 years ago -
I believe that Cost Plus (on west coast) also carries them

where is kenyon??

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: phil@phunt.MV.COM (Phil Hunt)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Chili
Date: Tue, 10 Nov 92 15:39:58 EST
Organization: Howtek, Inc.
Reply-To: phil@phunt.MV.COM
X-Mailer: uAccess - Macintosh Release: 1.6v1


In article <Bww3rp.1G4@math.uwaterloo.ca> (rec.food.cooking), gamiddle@math.uwaterloo.ca (Guy Middleton) writes:
] In article <1992Oct28.145233.2656@mdcbbs.com> demers@mdcbbs.com (Diane DeMers) writes:
] > One of the 'secret ingredients' that I always add to chili is a
] > teaspoon or two of cocoa powder (the no-sugar kind). Honest! It 
] > really makes the chili taste fantastic, and nobody will be able 
] > to guess it (unless they read this newsgroup :-)
] 
] I'm sure somebody will correct me if I'm wrong, but I think cocoa is a
] standard ingredient in Cincinnati-style chili.
] 

NOPE!!!  Cinci chili's 'secret' ingredient is Cinnamon

Phil.
From: barrie.lax@synapse.org (Barrie Lax) 
Newsgroups: rec.food.cooking
Subject: Cake flour, Richard T.
Date: 11 Nov 92 16:50:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: barrie.lax@synapse.org (Barrie Lax) 

From: Barrie.Lax@synapse.org

RT<What's the main difference between cake flour, regular flour, and bread
RT<flour?  I've got some "better for bread" flour sitting around and I
RT<was wondering if it'd be catastrophic to apply it to a cake use.

Big difference. Cake flour is soft wheat flour, da best for cakes
because of low gluten content.
Bread flour is made from hard wheat, high gluten content.
What you call regular would be All Purpose Flour, a blend of both hard
and soft wheat flours, good for just about anything but less than
perfect for everything...kind of like all-purpose software.

Using hard wheat flour for cake making would ne catastrophic.

Now richard..a favour. This is my first ever message via the "Net" and I
have no idea if it will go anywhere...so please advise me if you receive
it. My address is     barrie.lax@synapse.org    and if it takes anything
else to get here by EMail I don't know anything about it and will look
forward to hearing from you on this newsgroup.

Thanks.

               Bar.
---
 . 1st 1.01 #300 . 1st does more by 9:00am than other readers do all day
From: dw00@ns1.cc.lehigh.edu (DIANA WALSH)
Newsgroups: rec.food.cooking
Subject: SWAP:  Kiffles
Date: 13 Nov 92 15:26:17 GMT
Organization: Lehigh University


This recipe was from my Russian Orthodox grandmother -- the origin is
unknown -- but generally a Slovak cookie.  The best part about this
recipe is it has a very  LOW SUGAR CONTENT & is light & crispy.
I usually double the recipe & make 3 fillings: apricot,lekvar,& nut.


-------------------------------------------------------------
KIFFLES                                   Makes Approx. 4 doz.
-------------------------------------------------------------
3 c. flour
1 1/2 c. butter
1 c. sour cream

Blend well with pastry blender (the dough will be slightly gooey).
Separate into 3 balls.
Take each ball & on a floured counter, coat lightly w/flour a slightly
flatten - fold in thirds, coat again with flour again, & fold in thirds
again.  Wrap & put in 'frig. overnight.

NUT FILLING:      1 1/2 c. chopped nuts   (any kind)
                  1/2 tsp. baking powder
                  1 egg yolk
                  1/2 c. sugar  >   TO MAKE (ALMOST) SUGAR FREE,
                  milk *        >   SUBSTITUTE APPLESAUCE (unsweet.)
                  (*) enough to moisten

Flour your counter or rolling board  - then roll each ball out as thin
as you can, but be able to pick up cut squares.  Cut criss-cross approx.
1-1/2" squares - drop 1/2 tsp <DO NOT OVERFILL - FILLING SWELLS> and fold
corners over diagonally, or roll horizontally.  OPTIONAL: Dip tops in gran.
sugar.   Place 1 in apart on UNGREASED cookie sheet.
Bake @ 325 - 10-15 min. or until slightly brown.

-- 
    |__                                                                 __|
       |__                                                           __|
          |______________ Diana Walsh   DW00@LEHIGH.EDU ___________|
          <_________ Structural Stability Research Council _________>
                     <________ Lehigh University _________>
From: dlou@sdcc3.ucsd.edu (Dennis Lou)
Newsgroups: rec.food.cooking
Subject: Re: Mrs. Fields Cookbook
Date: 11 Nov 92 17:25:48 GMT
Reply-To: dlou@ece.ucsd.edu
Distribution: usa
Organization: University of California, San Diego


In article <1992Nov10.185048.28472@cbnews.cb.att.com>, amo@cbnews.cb.att.com (arlene.m.osborne) writes:
|> In article <1689B9532.M17059T@MBVM.Mitre.Org>, maura@mitre.org writes:
|> > For all you fellow chocolate lovers .......
|> >  
|> > Mrs. Fields Cookie Book
|> > Post Office Box 410827
|> > Kansas City, MO  64179-0831
|> > or 1-800-432-8118
|> >  
|> > Price $13.95 + $2.00 (per book) shipping & handling fee
|> > check or charge, no cash.
|> > Checks - made payable to "Time-Life Books"
|>   
|> 
|> The cook book clubs (QPBC, Cooking & Crafts Club, etc) have
|> it at $10.99 plus shipping & handling which rounds out to
|> around $13.13.  Softcover.  I bought mine through the clubs.
|> Arlene Osborne


Saw this at the Price Club.  I think it was under $10 but don't quote
me on it.

-- 
Dennis Lou             || "But Yossarian, what if everyone thought that way?"
dlou@ucsd.edu          || "Then I'd be crazy to think any other way!"
[backbone]!ucsd!dlou   |+====================================================
dlou@ucsd.BITNET       |Steve Jobs and Steve Wozniak went to my high school.
-- 
Dennis Lou             || "But Yossarian, what if everyone thought that way?"
dlou@ucsd.edu          || "Then I'd be crazy to think any other way!"
[backbone]!ucsd!dlou   |+====================================================
dlou@ucsd.BITNET       |Steve Jobs and Steve Wozniak went to my high school.
From: dlou@sdcc3.ucsd.edu (Dennis Lou)
Newsgroups: rec.food.cooking
Subject: My new bread machine; bagel dogs?
Date: 12 Nov 92 08:13:13 GMT
Distribution: na
Organization: University of California, San Diego


Oh how I love my new DAK Turbo Baker IV!

My room mate has hit upon the infamous gooey center problem once, but
I have baked 7 thoroughly cooked loaves.  So far I haven't ranged far
beyond white and egg breads except for the PB and J bread.

One thing though... My bread doesn't seem to get much farther than 3/4
of the way up the pan.  I can't seem to get that nice mushroom look in
the recipe book.  I'm using Red Star bulk yeast (and even adding a
little more than the recipes call for), Gold Medal Better for Bread
flour, and sometimes bottled spring water and sometimes tap water.

One thing I was thinking about today.  It seems like quite a few of
you are experimenting with bagels.  How about making bagel dogs?
Would one still need to boil the dough?  Would one do it with or
without the dog in the middle?
-- 
Dennis Lou             || "But Yossarian, what if everyone thought that way?"
dlou@ucsd.edu          || "Then I'd be crazy to think any other way!"
[backbone]!ucsd!dlou   |+====================================================
dlou@ucsd.BITNET       |Steve Jobs and Steve Wozniak went to my high school.
Newsgroups: rec.food.cooking
From: reynold@binah.cc.brandeis.edu ("Susan Reynold (w/out the s)")
Subject: Re: Dressing for Thanksgiving!
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Wed, 11 Nov 1992 15:44:58 GMT

I'm planning on wearing casual clothes that have lots of
extra room around the waste. :-)

Susan
From: sarah@albnyvms.bitnet
Newsgroups: rec.food.cooking
Subject: Re: Source for Blood Oranges?
Date: 10 Nov 92 06:28:38 GMT
Article-I.D.: sarah.1992Nov10.062838.8454
Reply-To: sarah@albnyvms.bitnet
Organization: University of NY at Albany

I know they are available for a limited season because I've seen them, but
I don't know where to get them.  Hold on a sec, though, I have an idea...
Tick, tock... 
 
Time passes...
 
Indian River - 1-800-678-1154
Harry's      - 1-800-285-8488
Hale         - 1-800-289-4253 ext 662
American Spoon Foods - 1-800-222-5886

Oh, well.  I just went through the entire Nov, issue of Gourmet magazine 
and was only able to come up with 3 orchards and 1 gourmet food store. 
None mentioned blood oranges specifically, but why not call and ask?
Maybe they can refer you?
 
Sorry I couldn't help more,
Sarah
From: driel@wpi.WPI.EDU (Deborah M Riel)
Newsgroups: rec.food.cooking
Subject: Re: Bok Choy
Date: 12 Nov 1992 18:42:08 GMT
Organization: Worcester Polytechnic Institute
NNTP-Posting-Host: wpi.wpi.edu

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?  

The stem is sliced diagonally and used in stir fry.  I like to use the
leaves in soup stock.

Debbie
Newsgroups: rec.food.cooking
Subject: Re: Request for Choc Rum Cake
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 6 Nov 92 04:16:44 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: jshouman@ccwf.cc.utexas.edu (Joan-Marie Shouman)
> Requested a recipe for Chocolate Rum Cake.

I don't have one but what do you say to a recipe for Pistachio, Chocolate 
& Rum Muffins? I'll post it in this newsgroup soon.

Newsgroups: rec.food.cooking
From: fsf@hpic006.mentorg.com (Rick Farnbach)
Subject: Re: Golden Syrup (was Re: ANZAC biscuits  )
Date: 10 Nov 92 14:39:55
Organization: Mentor Graphics Corp. Wilsonville, OR

>>>>> On Tue, 10 Nov 1992 19:24:00 +0000, maryb@cix.compulink.co.uk (Mary Branscombe) said:

	Mary> golden syrup is "inverted sugar" - it's golden, much more so than 
	Mary> honey, and very sweet. Part of my childhood is porridge with milk and 
	Mary> a spoon of golden syrup. It crystallizes back to sugar in the tin 
	Mary> aftr a long while.
	Mary> How do you invert sugar? I guess you turn it upside down and shake it 

I found a jar of golden syrup in a local store.  It was made in England, and
the jar claimed that it was "sugar cane syrup", which I presume gives it the
same relation to sugar cane as "maple syrup" has to maple trees.  That is, I
think it's just boiled down sugar cane juice.

Rick
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Measurement : How big is a teacup ?
Organization: Actrix Networks
Date: Thu, 12 Nov 1992 00:34:32 GMT

In article <1992Nov09.185321.8421@i88.isc.com> claudiak@i88.isc.com (Claudia Kale (STG)) writes:
> In article <1992Nov8.003335.10347@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
> >
> >According to Mrs Beeton, a cup (breakfastcup) is 1/2 pint, a teacup is
> >1/3 pint.  A British standard pint is 10 fluid ounces.
> >
> 
> Yikes! A British standard pint is 20 fluid ounces; a US pint is 16.
> 
> >By contrast, I believe the American cup is 8 fluid ounces, and the
> >American pint 8 fluid ounces.
> >
>   [some measure equivalents deleted]
> >
> >
> 
> Cheers,
> Claudia       claudiak@i88.isc.com

I thought I had killed that message and posted a corrected one.  Sorry
- British (and Kiwi, for that matter) pint is 20 ounces, US one is 16ounces.

Gee whizz, I am gonna get flogged for that faux pas :(


-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: stcmille@silver.ucs.indiana.edu (Stephen C. Miller)
Subject: Re: Aztec Thanksgiving meal
Organization: Indiana University
Distribution: rec
Date: Fri, 13 Nov 1992 19:17:53 GMT

In article <CRAIG.92Nov12111008@kbsw3.kbsw1.uucp> craig@kbsw1.uucp (Craig Smith 806 1080) writes:
>My wife and I are starting to plan an Aztec Thanksgiving meal.
>We would like some help.  We have some ideas, but in order to


I would suggest first capturing several members of a neighboring tribe
to sacrifice - much nicer than eating your friends.  Sacrificing them
will both provide you with a nice dinner and keep the sun in the
universe, an important consideration when planning any dinner.  I've
heard that giblet gravy is especially appropriate with an Aztec
thanksgiving dinner.
-- 
--------------------
=
(former grad star turned rock student)
Steve Miller	 		    stcmille@silver.ucs.indiana.edu
Newsgroups: rec.food.cooking
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Subject: Re: WANTED: Cauliflower Recipes
Keywords: No, George, you don't have to eat it even if you're not the President
Organization: Mitre Corporation, McLean, VA
Date: Sun, 8 Nov 1992 20:42:46 GMT


I've never liked cauliflower too much, but had a casserole once
that was great.  Don't have the recipe, just a general description.
My friend cooked the cauliflower and drained it, then mixed up
mayonnaise, some dijon mustard, and lots of shredded cheese (cheddar
or mozzarella, can't remember which), poured this over the cauliflower
in a casserole dish, and baked for a while, can't remember the temp
but would guess 325-350, can't remember whether it was covered or
uncovered.  You could probably sprinkle some sort of bread crumb or
crushed potato chip type thing on as a topping.
From: Larry.Mc.Donald@ofa123.fidonet.org
Newsgroups: rec.food.cooking
Subject: Re: prime-time live last
X-Sender: newtout 0.02 Nov  5 1992
Date: 09 Nov 92  11:09:02

 ned@ned.b17c.ingr.com 
   (nina) sez:

> Did anyone see Prime-Time Live last night (Thursday night) where they
> did an expose on the unsanitary and otherwise bad practices at Food
> Lion (which  is a grocery store chain mainly in the South)?  The things
> they showed in the meat cutting and deli departments made me want to
> start being a vegetarian! 
> Anyone see it and have any opinions?  

   I happened to be in a Lucky supermarket once and smelled 
cigarette smoke (heavy) coming out of the meat department, so I 
poked my head in there in time to see a worker, smoking, drop an 
ask into the meat grinder. All the butchers were dangling cigs 
over the meat they were working on, so I didn't buy any meat 
there that day, or since. Now I go to places where I can't see 
the butchers.

> "Just curious",

   So was I, but not anymore!




... Larry.Mc.Donald, N6ZMB, Fullerton, California!  <cough, cough>
___ Blue Wave/QWK v2.10

--- Maximus 2.00
From: mpeter@OAVAX.CSUCHICO.EDU (Margot Peter)
Newsgroups: rec.food.cooking
Subject: Re: Panasonic Bread Machines
Date: 9 Nov 1992 19:28:23 GMT
Organization: California State University, Chico
Reply-To: mpeter@OAVAX.CSUCHICO.EDU
NNTP-Posting-Host: oavax.csuchico.edu

In article <1992Nov9.105335.19977@andersen.co.uk>, sdpage@andersen.co.uk (Stephen Page) write

>  - 90% of recipes are not recommended for use in timer mode. This is because
>    the fresh milk will go bad overnight. (I've not heard this discussed on
>    the list, perhaps because American milk is stuffed full of preservatives
>    and lasts for twice as long as UK milk anyway).

Nope! Our milk goes bad just as fast and there are recipes using whole milk
that I can't use in timer mode. These are mostly quick bread recipes. Most of
my regular and whole grain recipes call for the addition of a Tbs. or so of
non-fat powdered milk so this allows me to get around the problem. As to your
fruit or whatever getting pulverized - can you lift the lid and add them toward
the end of the kneading cycle? My Welbilt has a beeper that let's me know when
to do this. This machine's the best thing since sliced bread. ;^}


Margot                 "I had to sink my yacht to make the guests go home."
                                      F. Scott Fitzgerald
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.cooking
Subject: Re: Artichokes?
Date: 9 Nov 92 19:04:25 GMT
Article-I.D.: jethro.lftdhpINNl0a
Reply-To: avi@rix.Corp.Sun.COM
Distribution: world
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: rix.corp.sun.com

In article 16668@monu6.cc.monash.edu.au, kurtles@momth3.maths.monash.edu.au (Mr K.A. Brinschwitz) writes:

>I have never eaten artichoke before (fresh or canned)
>and am not sure what to do with them (the fresh ones anyway).
>
>Does anyone out there know how to cook fresh ones, and what they
>are good served with? Any suggestions appreciated.

Wash the artichokes and cut off the dry, dark stem end.  Remove the first
layer or 2 of outer leaves.  Steam for about 30 minutes or until the leaves 
pull off very easily.  Serve with melted butter, mayonnaise, or salad dressing 
(try a few things to find out what you like best).

To eat, pull off a leaf, dip the end into the butter (or whatever), and use
your teeth to scrape off the meaty part on the inside.  When you get down
the the small, purplish inner leaves, pull them all off and scrape or cut off 
the white thistle stuff.  You should be left with the edible heart, which is 
all the same meaty stuff you've been scraping off the leaves.  Dip it into 
your dip and eat it.

-Ann
Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: REQUEST: Brownies with Cocoa powder
Organization: Space Telescope Science Institute
Distribution: world,na
Date: Fri, 6 Nov 1992 16:41:04 GMT

In article <1992Nov6.085520.1666@guvax.acc.georgetown.edu>, lforte@guvax.acc.georgetown.edu writes:
> Hello there!
> 
> I am currently spending a year abroad studying in Germany, and I am 
> having many problems cooking many of my favorite recipes, because I 
> cannot find many basic ingredients that i am so used to at home.  I 
> was wondering if anyone has a basic brownie recipes that uses COCO 
> powder and not bars of Chocolate.
> 
> I would appreciate all responses, and all recipes!
> 
> Sincerely,
> 
> Leslie Forte
> lforte@student.uni-tuebingen.de
> 


Here is one. I was originally from a tin of carob powder that a friend of
mine bought when she was trying to cut out caffine.  She decided it tasted
better with real cocoa powder rather than the carob. I haven't tried it 
either way since I prefer using baking squares, so I can't say how it would 
turn out. 
 
There is also a conversion for chocolate baking squares to powdered (adding 
oil, butter, or margerine for texture) but I don't know the amounts off hand.


			Brownies

1 cup sifted flour		1/2 cup cocoa powder
1 tsp baking powder		1 cup honey
1/4 tsp salt			2 eggs, well beaten
1/2 cup butter or margerine	1 tsp vanilla
				1/2 cup chopped walnuts (opt)

Sift together flour, baking powder, and salt; set aside.
Melt butter in small saucepan over low heat. 
Add coco powder and honey; blend; remove from heat.
In mixing bowl, beat eggs well; gradually add coco mixture.
Add sifted dry ingredients and mix well.
Blend in Vanilla and walnuts.
Pour batter into 8-inch square pan.
Bake at 350 F for about 40 minutes.





Janet Morrissey
"Mostly Harmless"
From: jdietz@natinst.com (Jennifer Dietz)
Newsgroups: rec.food.cooking
Subject: Tomato Based Vinegrette?
Date: 6 Nov 92 04:53:07 GMT
Article-I.D.: eagle.1de7tjINNsov
Organization: National Instruments, Austin, TX
NNTP-Posting-Host: eagle.natinst.com


A restaurant here in Austin has the most wonderful vinegrette
salad dressing.  They claim it is a tomato-based vinegrette.
I love the stuff, but haven't been able to find anything similar
anywhere else.  Has anybody heard of such an animal?  Any
recipes?

Thanks

-jennifer
jdietz@natinst.com