HDTenEightyP/NetNews huggingface dataset:
From: kim@m44.unm.edu
Subject: RE:KimChee
Date: Thu, 30 Jul 92 20:05:03 GMT
Organization: UNM Cancer Center, Albuquerque, NM
Reply-To: kim@m44.unm.edu

This is a recipe that I got out of a Korean cookbook.  I never tried it, since
my wife has no tolerance at all for the smell.  I've found the stuff in jars to
be pretty good, and I just take it to work.

2 heads chinese cabbage, chopped
1/2 c salt
1 1/2 lb Diakon (a large white radish found in Oriental markets)
1 stalk celery, cut into matchsticks
1 hard semiripe pear, peeled and cut into thin strips
6 green onions, cut into 1.5 inch lengths and shredded
4 cloves garlic, chopped (maybe a couple left whole for a surprise)
1 1/2 inch of ginger, minced
4 T red pepper
1 T sugar

Sprinkle cabbage with salt.  Stand 3 hours, turning occasionally.  Mix in
another bowl the radish and onion.  Mix all else in a third bowl./  Add to
radish mix and stir.  Rinse cabbaage and pack inta jar with the other stuff,
alternating layers.  Press down ( My mother used a clean rock on top of a small
plate to give constant pressure).  Keep in a cool place 3 days to a month.

Remember, this is a concoction of a similar vein to sauerkraut.  Bacteria
develop that acidify the mixture, and they will continue to grow in the KimChee
even in the refrigerator, making it more acidic and also pressurizing the jar. 
Be careful when opening it.

My mother never was one for the celery or pear, but she did sometimes add
thinly sliced squid.  You could probably get away with a crushed paste of
Anchovies for a similar effect.  This is a highly personal dish, play around
with it.

Hope this helps
Daniel Kim
KIM@FLOVAX.LANL.GOV

p.s.  "old" KimChee is a good addition to Fried rice, with a small amount of
the juice added. Kim Chee is also very good with spaghetti.
Newsgroups: rec.food.cooking
From: cindy@solan10.solan.unit.no (Cynthia Kandolf)
Subject: Re: What we eat
Organization: /home/ludviga/cindy/.organization
Date: 31 Jul 92 21:44:23

Karen Fegley writes:
>I was in Norway for a visit 25 years ago as part of a college
>orchestra on a tour, and one of the things I remember was boiled
>potatoes, boiled potatoes, boiled potatoes.  Since I didn't grow
>up with them they were a novelty, but one that we all tired of
>very quickly.

Yup.  I grew up with them, but i also got tired of them.  Especially
since you only see them with peels ("jackets") on in the summer time,
when they are fairly new and the peels are soft.  The rest of the
year, the peels are very thick and go into the trash can.  I like
peels on year round, but everyone else peels them.

>The two things I remember with real pleasure were a kind of white
>pudding with cloudberry sauce and a scrumptious cream-filled cake,
>both Norwegian specialties, I think.
>
>I also got my first and only taste of reindeer meat.  It was like
>rather gamy beef with tubes of fat running through it.

The pudding might have been Norwegian rice pudding, which is much
softer, fluffier and sweeter than the American stuff.  I'm not fond
of cloudberries (too sour for me), but i love rice pudding with 
red (sweet cherry) sauce!

The cake i'm almost positive was bloetkake.  This is usually two or
three layers of sponge cake, with fruit and/or liquer on each layer
to make it "wet".  It is usually filled and frosted with whipped
cream, although you will sometimes see it "frosted" with a sheet of
marzipan.  Steinar' family loves it with pineapple inside.

And i have to admit, reindeer meat is one of my favorites.  Somehow
i feel like i'm confessing something terrible here... 8-)

Hmm... i have a feeling i'm going to be asked for recipes now...

-Cindy Kandolf
 cindy@solan.unit.no
 Trondheim, Norway

Newsgroups: rec.food.cooking
From: Bernt.M.Johnsen@kvatro.no (Bernt Marius Johnsen)
Subject: Re: cloudberries, etc.
Organization: Kvatro A/S, Trondheim, Norway
Date: 24 Jul 92 16:31:18

>>>>> On Mon, 20 Jul 1992 02:32:28 -0500, Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) said:
> 
> While we're searching for berries... there's a berry that grows in profusion
> in Siberia (yes, Siberia -- the one with Lake Baikal and Novosibirsk) that
> is...

You don't have to go as far as Siberia to find them. I find lots of
them in the mountains where my father's cabin is, in middle Norway.

Try one of the following with them:

1) Whipped cream. Mix the berries and some sugar into the cream.

2) Warm the berries (Do not boil!) and serve with cold ice cream.

Both are the most fantastic desserts, and both are commonly used as
dessert at Chrismas Eve in this part of Norway.
--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Bernt M. Johnsen,  Senior Systems Engineer
KVATRO AS, Pirsenteret, N-7005 Trondheim, NORWAY
E-mail: Bernt.M.Johnsen@kvatro.no / Phone: +47 7 520090 / Fax: +47 7 520140
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.cooking
Subject: Re: liver
From: galea@gphs.vuw.ac.nz (Pauline Galea)
Date: Fri, 24 Jul 1992 05:29:48 GMT
Organization: Institute of Geophysics, Victoria University of Wellington, NZ

Keywords: 

Thanks to all those who replied to my "liver" question, both in the newsgroup as well as by e-mail.  With all these delicious sounding recipes, I might even get to like it.

Happy cooking

Pauline
Newsgroups: rec.food.cooking
From: mlm7395@rigel.tamu.edu
Subject: Wanted:Athlete's cookbook
News-Software: VAX/VMS VNEWS 1.41    
Organization: Texas A&M University, Academic Computing Services
Distribution: usa
Date: Mon, 27 Jul 1992 18:28:00 GMT

the body-building side of things.  She would also like this cookbook to list the
amounts of fat, cholesterol, and calories per serving.  Any recomendations??

Thanks in advance!

Monica
From: "craig sherwood" <craig.sherwood@canrem.com>
Newsgroups: rec.food.cooking
Subject: sea salt
Date: 30 Jul 92 14:41:16 EST
Reply-To: "craig sherwood" <craig.sherwood@canrem.com>
Distribution: rec
Organization: Canada Remote Systems

strick@athena.cs.uga.edu (Sandra Strickland) asks

SS>  Can someone please tell me the advantages that sea salt has over
SS>  regular table salt-  I've looked in several books and can't seem
SS>  to find an answer.

Advantages in taste, or in the relative nutritive value? :-)

Sea Salt contains all the minerals originally dissolved in the ocean.
Some of these minerals, such as magnesium chloride, have a _sharper_
tang that seems to enhance the general salty taste when used as a
condiment (rather than as an ingredient in the cooking).

craig.sherwood@canrem.com (Usenet)
   
 * PMDBM  V1.75b #7 *
--
Canada Remote Systems  - Toronto, Ontario/Detroit, MI
World's Largest PCBOARD System - 416-629-7000/629-7044
From: woodley@hpcc01.corp.hp.com (Judy Woodley)
Newsgroups: rec.food.cooking
Subject: Re: Ok, I`ll bite: What is spam?
Date: 22 Jul 92 19:54:30 GMT
Organization: the HP Corporate notes server

I made the mistake of calling my mother who used SPAM frequently when we
were at home.  She waxed poetic over the stuff, verily.  

The bottom line is:  use anywhere you would use ham.

* Score the the top, wipe with mustard, poke with cloves and bake

* Fry as a substitute for ham or bacon with eggs for breakfast

* Put in macaroni and cheese

* In waffles, pour have the batter in the waffle iron, drop on a couple of
slices of spam, pour the other half of the batter and serve with maple syrup

(It strikes me that my mother could write a SPAM cookbook....)

Mother said that she started using it during WWII because it was cheap and
meat was hard to come by.  Apparently it was served frequently to soldiers
in WWII and my father refuses to eat the stuff to this day.  I don't know if
this had anything to do with their divorce.  Suffice it to say that my
Stepfather has always enjoyed his SPAM (he served in France, so I guess the
food was better than in the Pacific)....

NOTE:  It also makes a great bait for bluegill (AKA freshwater perch or
sunfish)
From: oopcv@Msu.oscs.montana.edu
Newsgroups: rec.food.cooking
Subject: Re: Silly Slicing Question
Date: 31 Jul 92 14:56:45 GMT
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University

In article <1992Jul31.050911.1105@scifi.uucp>, njs@scifi.uucp (Nicholas J. Simicich) writes:
>In article <1992Jul30.005049.23046@mtu.edu> tprodin@mtu.edu (TIMOTHY R. PRODIN) writes:
>>In article <18599@drutx.ATT.COM> seb1@druhi.att.com writes:
>>>Not that this is one of my great worries in the kitchen, but it does annoy
>>>me a little. My dog loves it because food ends up on the floor. I'm talking

>>Far be it for me to tell anybody what to do, but I suggest that you train 
>>your dog not to pick things up off the floor.  That sort of behavor can 
>>be more than annoying, it can be downright dangerous for the anamal.  Just
>>my two cents.
>>
>>(it took a few quick points, and a firm 'Out of my kitchen!' to break my
>>dog of this sort of behavor.)
>
>Whereas I personally believe that dogs are here to pick up our
>accidental spills in the kitchen.  Our dogs know a special command,
>"dustbuster", which we use to alert the dogs that they are free to
>come and pick up a kitchen spill.  
>
Oh, thank goodness.  Me, too.  Dog has to do something to earn his keep, and he
refuses to dust or run the vaccum cleaner, the _least_ he can do is keep the
kitchen floor clean!  And, yes, my dogs wait for the 'okay'!
From: hedlund@reed.edu (Marc Hedlund)
Newsgroups: rec.food.cooking
Subject: Re: Calphalon oval flambe/saute pan
Date: 21 Jul 92 22:24:59 GMT
Article-I.D.: reed.1992Jul21.222459.23940
Organization: Reed College, Portland, Oregon

In article <1992Jul21.205604.4173@bert.eecs.uic.edu> sloan@bert.eecs.uic.edu 
(Bob Sloan) writes:
>
>	Somebody who doesn't do much cooking who had heard that I like
>calphalon pots and pans gave me an oval flambe saute pan.  Obviously I
>can use this just like any other straight sided saute pan.  However,
>there must be a few special uses that this weird shape is particularly
>good for (else why make it?).   
>
>	Does anybody out there happen to know what they are?  

The oval shape is good for keeping liquid close to fillets, which, when you
intend to set the liquid on fire, is useful for getting as much of the flame
over the food as possible.  I was given one by a similar friend and I tend to
use it primarlily for fish sautes, but it does do what it is supposed to do
for crepes Suzette or your favorite cognac dish.  Have fun.

[This is a copy of the letter sent to Mr. Sloan, as he requested in his post.]

-- 
Logged in for fill of sarcasm and hostility -- getting back to work now.
hedlund@reed.edu		Marc Hedlund		    Reed College
(The Doyle Owl is missing and we're really tired of it -- GIVE IT BACK.)
________________________________________________________________________
Newsgroups: rec.food.cooking
From: jefft@athena.mit.edu (Jeff Tang)
Subject: Rice Cooker ideas
Organization: Massachusetts Institute of Technology
Distribution: rec
Date: Wed, 22 Jul 1992 02:27:56 GMT


Does anyone have any suggestions on interesting things that I might do with
my rice cooker?  It seems I should be able to do some convenient things
with it.

--
Jeff Tang
jefft@athena.mit.edu
Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: How to ripen pears and pineapples?
Organization: The Original Estrogen-Crazed Lust Bunnies
Distribution: na
Date: Sun, 26 Jul 1992 22:22:39 GMT

I belong to a food co-op where I can get $25-35 worth of food for
$13, but it's a fixed distribution; i.e. I can't choose what I get.
Thus I get lots of produce, some of it unripe.

I have two bags of hard-as-a-rock pears, and two green pineapples.
Help!

Charleen

--
Q: If two's company and three's a crowd, what's four and five?
A: Nine.
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Newsgroups: rec.food.cooking
Subject: Re: pasta salad recipes
Date: 22 Jul 92 19:28:10 GMT
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA

In a recent rec.food.cooking article, laurab@dip.cs.wisc.edu (Laura Berg) wrote:
>Being summer, my so likes to eat pasta salads.  I've made quite a few out of
>my books, but would like some more recipes.

Rainbow Tortellini Salad

16 oz pkg tri-colour cheese tortellini, cooked and drained, but still warm
1 medium red onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1/2 c chopped scallion
1/2 c fresh peas (frozen petite peas, if you must)
1/4 c sliced black olives
1/2 c finely diced roma tomatoes

Toss all this stuff together with dressing.

Rainbow Tortellini Dressing

1/8 c dijon mustard
3 gloves garlic, crushed
1/4 c fine olive oil
1 t sugar
1 tbsp fresh lime juice
1 tsp chopped fresh tarragon (1/2 tsp dried tarragon)
1/4 c rice vinegar

Blend until smooth.


Curried Orzo and Turkey Salad

1 c chooped cooked turkey breast
1.5 c raw orzo
1 tbsp butter
2 tsp curry powder
2 c chicken broth
1 c chopped raw vegetables (use cucumber, red pepper, scallions, raw peas)
6 marinated artichoke hearts, chopped
1/4 c liquid from artichoke hearts
1/4 c mayonnaise

Brown the orzo in the butter. Add the curry powder and the broth and
boil until the pasta is cooked. Drain and chill. Mix the vegetables
and the pasta together. Combine the mayonnaise and the artichoke liquid
to make a dressing. Toss the pasta and the dressing together. (If your orzo
doesn't double while being cooked, adjust the amount of orzo so you end
up with 3 c of cooked, yellow orzo.)

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sq.com
Newsgroups: rec.food.cooking
From: rlwilliams@gallua.gallaudet.edu
Subject: Re: harvesting basil
Organization: Gallaudet University
Date: Thu, 23 Jul 1992 02:06:31 GMT

In article <6247@tekig7.PEN.TEK.COM>, thomase@tekig5.pen.tek.com (Stan England) writes:
> What is the proper method to harvest basil?
> This is the first time I have grown it, and I
> have plucked a few leaves for a dish I made a
> week ago, but now the plant in beginning to
> flower. When I harvest, do I save the stems and
> the flower stalks or just the leaves?
> 
> --
>        Stan England        |    Tektronix Customer Support Center
> thomase@tekig5.pen.tek.com | BBS (503) 627-5658 Voice (503) 627-2400
>    Searching: England,Doss,Lang,Moody,Davies,Butler in AL,TN & GA                                  

I guess it depends on how much you want. I plant a LOT and harvest it several
times during the summer and make big batches of Pesto.  AS SOON as it flowers
(or shortly before if you notice this starting, cut it down about 3/4 of the
way... just a few leaves to keep it going.  A whole new plant will grow and you
can harvest that later.

As for what you use, I only use the leaves... I've tried the stems but they
seem to be a little stringy for me.

rlwilliams@gallua
Newsgroups: rec.food.cooking
From: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Subject: Re: liver
Reply-To: nsh3@cunixf.cc.columbia.edu (Nadine S Harris)
Organization: Columbia University
Date: Wed, 22 Jul 1992 21:54:19 GMT


In article <1992Jul22.045059.10997@rata.vuw.ac.nz>
galea@gphs.vuw.ac.nz (Pauline Galea) writes:

>I've been told  to eat more liver, but I've always hated it.  Anyone got any tasty liver recipes to entice me?  


Not a recipe (sorry) but a suggestion.  Try pork liver.  Steer
liver is very strong and calves liver is still quite strong.
Lamb liver is also good, but to my taste, pig liver is by
far the most appetizing.

It's actually quite good.  Honest.  (I hate liver).  In England
it is quite common to eat pig liver, but for some reason it is rare
here to eat anything but calves liver or chicken liver.

Also, try making fricasee with your giblets, including liver, or
eating (dare I say it here?) a little pate.  I mean, what the
heck--you're already getting a year's worth of cholesterol along
with your iron when you eat any liver, so I assume you haven't
got a health problem.

Nadine


Newsgroups: rec.food.cooking
From: jreece@sousa.intel.com (John Reece)
Subject: Re: Ok, I`ll bite: What is spam?
Organization: Intel - Information Technologies
Date: Wed, 22 Jul 1992 00:11:29 GMT

In article <BJORN.92Jul21190239@Minsk.docs.uu.se>, bjorn@Minsk.docs.uu.se (Bjorn Knutsson) writes:
> Now I've heard about this "spam"-stuff for quite a while. First time I heard
> about it was from Monthy Pyton, and I assumed it was some kind of joke, but
> apparantly this is some kind of foodstuff. But what exactly is it? Noone I've
> asked here in Sweden seems to know what it is.

It's a canned meat loaf made from boiled ham.  The name comes from
"SPiced hAM".  It was first introduced in the US in the twenties or thirties, 
and was quite popular until WWII.  Unfortunately for the product, it often was 
the only meat available for millions of GIs for months on end.  So they 
developed quite an aversion for it, and it has since become the butt of much
humor.  For example, the Mercury astronauts liked to refer to
themselves as "Spam in a can".

---------------------------------------------------------------------------
John Reece		|	"Why would anyone want to tear down
Not an Intel spokesman  |        this beautiful dam?"  
		        |		- Diane Feinstein at Hetch Hetchy
Newsgroups: rec.food.cooking
From: wentzell@ace.acadiau.ca (LEEANN WENTZELL)
Subject: Re: Mustard Pickles RECIPE
Organization: Acadia University
Date: Wed, 29 Jul 1992 13:51:36 GMT

In article <1992Jul29.122635.17372@magnus.acs.ohio-state.edu> jwagner@magnus.acs.ohio-state.edu (Judith O Wagner) writes:
>From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
>Subject: Mustard Pickles RECIPE
>Date: Wed, 29 Jul 1992 12:26:35 GMT


>Someone requested a mustard pickle recipe.  This is one we call
>Chow Chow and has been handed down through generations.  Very good!


>1 quart small pickling cucumbers
>3 green peppers
>1 quart pearl onions
>1 small head of cauliflower
>2 hot peppers

>Cut up and simmer for 15 minutes in

>4 cups vinegar

>Add the following and simmer for 15 minutes

>1 1/3 Tbs slat
>2 tsp turmeric
>2 Tbs celery seed
>2 Cups sugar
>2 Tbs dry mustard

>Put into jars and process.

>* 3/4 cup flour can be added as a thickener if desired.

>Enjoy!

Actually, what I know as mustard pickles is not the same as what I know as 
Chow Chow. Mustard pickles are very chunky, with all the vegetables cubed. 
They are also bright yellow. Chow chow is a blander, darker green, and the 
veggies are thinly sliced and soft. Is this a regional difference?

Lee Ann
From: Edward.Rice@p4214.f70.n109.z1.fidonet.org (Edward Rice)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: pressure cooking
Date: Wed, 22 Jul 1992 01:38:47 -0500

Margaret M Reek said to All: 

  MM> Huh?  I have a "pressure canner" and a "pressure cooker"; the only
  MM> difference is the size...

Same here, sort of.  I have one unit, suitable for canning OR cooking.  The
instructions describe both, and make clear that the cooking is usually at
5 or 10 pounds pressure, and the canning is at 15 pounds.  Same pot, same
internal pieces, just a slightly different use of the utensil.

Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Fat in specialty liquors, ice milk
Date: Thu, 30 Jul 92 19:12:12 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

In article <1992Jul30.151117.12236@ads.com> charleen@ADS.COM (Charleen Bunjiovianna) writes:
>In article <rbpm4yb.artemis@netcom.com> artemis@netcom.com (Michelle Dick) writes:
>>
>>Does anyone know if Truffles White Chocolate Liqueur has any fat, and
>>if so, how much?
>
>Gee, Michelle, I don't want to say that you're obsessed with fat, but

That's ok.  You can say it. :-)  I get obsessive about most things I
do, whether its research or choosing a sandwich maker.

>how much liqueur are you really going to use in a recipe, anyway,
>that the fat content would make any difference?

2 tablespoons.  Its just that I don't have any idea how much fat is in
it, whether its close to none, or close to 50%.  Suppose it was 50%
fat.  Then we're talking 14 grams of fat. With 6 servings, that's 2
grams per serving.  Now, if I am trying to create a low-fat dessert, I
want to know if it is similar to gourmet ice cream (15 gr/serving),
regular ice cream (say, 10 gr), frozen yogurt (5gr), or low fat fro-yo
(1 gr).  I already am adding a yolk to my recipe.  It's good and I'll
eat it, but I have a curiosity complex that won't stop.  Also, if a
tablespoon of this milky liquor has less than 2 grams of fat, I'll
just consider it fat free wrt my recipe.  But I want to know.

>I understand the zeal of the newly-converted, but recent studies have shown
>that low-fat or no-fat diets may not be for everyone.

Ah, well no-fat would be no go.  We need linoleic acid (and possibly
some other fatty acids) and we get them from polyunsaturated fats.
Which is good, because I'm never giving up olive or sesame oil and
wouldn't wish such a fate on even my enemy.

--
Michelle
artemis@netcom.com




Newsgroups: rec.food.cooking
From: theresa@cmatter.physics.indiana.edu (Theresa Vaughan)
Subject: Re: Grilling Fish
Summary: simple idea for tuna and swordfish
Organization: Indiana University
Date: Wed, 22 Jul 92 18:31:31 GMT

In article <AeP1aqq00Uh781ho5w@andrew.cmu.edu> "Kathleen A. Rafferty" <kr22+@andrew.cmu.edu> writes:
>Hi - I'd like some recipes for cooking fish on the grill.  Mostly the
>basics like swordfish, tuna, salmon, and other grillables.  
>
>Thanks in advance,
>
>Kathy Rafferty

   This is one of my favorite summer meals. I don't have a recipe,
since I sort of make it up as I go along. The proportions have 
never seemed to matter too much.

   I make a very simple marinade of olive oil, lemon juice (about
equal parts), a bit of red wine vinager to give it some zip, or
sometimes a fancy brown mustard, then add fresh garlic, salt,
pepper, and whatever herbs I feel like using. I tend to use
basil, thyme, oregano, and parsley the most, or a good
mix of herbs de provence, but rosemary and other herbs work OK
too. A non-salt mixture like Mrs. Dash is also yummy. I mix
it all together, then marinate the tuna or swordfish steaks for
about 4 hours in the 'fridge, then toss on the grill, basting
while they cook. They usually take about 10 minutes to grill
up nicely, depending on the fire and thickness of the steaks.
   The leftover marinade is actually yummy when spread on vegetables
that you grill at the same time. If you're in a hurry, you don't
even need to cut them up and put them on skewers, just toss
whole carrots, zucchini, onion halfs, and so forth on the grill,
and keep basting them too.
   Top the whole thing off with some fresh bread, and fruit salad,
and it makes a great, and simple, summer meal that is a nice
change from hot dogs and such.
   Yum!
                                        Theresa
From: seb1@leia.dr.att.com (sharon badian)
Newsgroups: rec.food.cooking
Subject: Silly Slicing Question
Date: 23 Jul 92 18:31:35 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

Not that this is one of my great worries in the kitchen, but it does annoy
me a little. My dog loves it because food ends up on the floor. I'm talking
about slicing round things like carrots and zucchini and having the newly
sliced slices roll off the cutting board onto the floor. As I said, my
dog thinks it's a boon, but it annoys the hell out of me.

So, how do you keep those carrot slices from rolling off the cutting board???
Do I need a course in remedial slicing?

-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
Newsgroups: rec.food.cooking
From: spgo@is.morgan.com (Stefan Goellner)
Subject: REQUEST: Tomato recipes
Organization: Morgan Stanley - IS
Date: Wed, 29 Jul 1992 18:03:30 GMT

As a beginning gardener I made the mistake of planting a few too many tomato
plants. Naturally they're all flurishing so I will soon be faced with 
multiple pounds of fresh tomatoes (yum!). So since I only want so many gallons
of Marinara sauce, let's hear it for some favorite recipes involving tomatoes.

Thanks,
   Stef

Eat to Live - Live to Eat !