HDTenEightyP/NetNews huggingface dataset:
From: martin@adpgate.UUCP (Martin Golding)
Newsgroups: rec.food.cooking
Subject: Re: Chilean Mushrooms
Date: 28 Sep 92 19:31:35 GMT
Article-I.D.: adpplz.1601
Organization: ADP Dealer Services R&D, Portland, OR


> (nancy.e.ellard-vass) writes:
> I purchased some dried Chilean mushrooms from G.B. Ratto of San Francisco.

I _definitely_ have to get that catalog.


> I opened the bag they were in and they smelled smokey/woody. 

If they're a good tasting mushroom (particularly if they're B. Edulis),
they should be _great_ in sausage.

dcoder@u.washington.edu writes:
> The smokey character is from drying the mushrooms over wood fires. 

That sounds like a _good_ idea. I need some of those.


So whattaya all think about a r.f.mushroom group, so you can tell me what
you've been collecting and where?

(Lepiota Rachodes just popped up in our back yard; it's not the Augustus
we used to have growing there but it's good, and it dies in butter tonight.)


Here's a sausage recipe we invented when we got too many Boletus at
the coast one year (we stayed at a lovely B&B, and they cheerfully
cooked up our matsutake for a breakfast omelet while the boletes 
dried in front of the furnace upstairs. Not your average mud-grubbing
mushroom hunt). If you don't do sausages, this makes great meatballs.
Normande is a term for anything containing calvados, for which a _good_
applejack is a perfectly satisfactory substitute.


--------------------------------------------------------------------------

Porcini Sausage Normande

1 1/2 lb pork
1/4 lb porkfat
1 1/2 tsp salt
1/8 tspfreshly ground black pepper
1/4 tsp freshly grated nutmeg
1/2 to 1 tsp dried granulated garlic
1/2 cup dried porcini (in the US domestic is usually best and cheapest)
1/2 cup calvados
2 3-4 ft cleaned pork casings

Soak porcini in 1/8 cup of calvados until soft, dice (about 3/8 inch)
(Commercial mushrooms should be checked for sand and grit, and the
soaking calvados strained.)

Soak casings in 1/8 cup calvados (or to cover)

Grind pork and fat fine. Add seasonings, diced mushrooms with their soaking
liquid, and the remaining 1/4 cup calvados. Allow to marry an hour or so.
Stuff casings.

Best if hung to dry at cool room temperature overnight, but if you're
squeamish fridge em on a platter (not touching) and turn them occasionally
(if you don't let them dry a little, the casings get slimy. No harm, just
not as pleasurable to handle).


We've also done this recipe with shiitake mushrooms and shaosing aged
rice wine, substituting 1/2 tsp 5 spice powder for the pepper and nutmeg.

--------------------------------------------------------------------------


Martin Golding   | If there were a God,
   DoD #236      |  cocoa butter would be monounsaturated.
[motcsd!]mcspdx!adpgate!martin
From: dsbb@ns1.cc.lehigh.edu (D. SPENCER BEECHER)
Newsgroups: rec.food.cooking
Subject: Re: Thermite reaction on electric stoves?
Date: 1 Oct 92 19:58:18 GMT
Organization: Lehigh University

In article <1992Sep29.204500.22677@pasteur.Berkeley.EDU>, c164-aa@po.berkeley.ed
u (Paul DuBois) writes:
>A couple days ago, my room-mate had an "interesting" experience --
>one of our nice pots with the aluminum-clad bottoms was heating up
>some water on our electric stove.  There was a shower of sparks and
>a loud bang (so the story goes... I wasn't there, so apologies if
>the re-telling is fuzzy) and our heating element now has a 1-inch section
>missing... and there is a little chunk of slag underneath it.  The
>pot has a chunk of the aluminum bitten away on the bottom.
>
>My guess is that this is a Thermite reaction; however, I don't know
>whether or not the heating elements are iron, and certainly I have
>never heard any warnings against using aluminum-bottom pots on electric
>stoves.  Is there a precedent for such pyrotechnic displays, or was this
>just a fluke?  I'm considerably more hesitant about cooking now -- the
>mug that was sitting by the pot of water now has little grains of metal
>embedded in it.  I wouldn't want that to be my arm!
>
>
>
>c164-aa@po.berkeley.edu
>--
>Permanent: pdubois@ocf.berkeley.edu                          Welcome to Cicely!
>
A good question for rec.pyrotechnics
-- 
                   _ _     _ _     _ _
  -Spence         [O.O]   )x.x(   )O.O(
                    O       O      -*-
Newsgroups: rec.food.cooking
From: owen@ducvax.auburn.edu
Subject: Re: charcoal grills
Organization: Auburn University, AL
Date: Tue, 6 Oct 1992 18:18:30 GMT

In article <1992Oct5.233950.15344@rigel.econ.uga.edu>, hughes@dogwood.botany.uga.edu (Wayne Hughes) writes:
> 
>   A question for the grilling experts.  How do *you* light your
>   charcoal, keep it lit and make hot coals?  Rightly or wrongly
>   I'm using charcoal (rather than gas), and I get a nice artistic
>   heap of charcoals which I douse with a reasonable amount of fluid
>   and light.  I keep the lid open (done both, actually) and let
>   the charcoal burn and then it usually goes out completely (whether
>   the lid is open or closed, with vents all the way open).  Or it
>   might keep burning, but only marginally, without creating a 
>   bed of hot coals.  Fanning it doesn't seem to help; the only
>   thing that seems to work is to restart with fresh fluid at
>   least two more times.
> 
>   I haven't tried an electric starter, nor the sort of charcoal that
>   is self lighting (does this impart an objectionable flavor?).
> 
>   Neglecting the possibility that something is wrong with the 
>   charcoal, what's the problem?

I use one of the little thingamajigs that is a cylinder made out of sheet
metal, with a perforated tray near the bottom which separates the cylinder
into 2 chambers, and holes for ventilation around the bottom.  You fill
the upper (large) part of the cylinder with charcoal (no fluid), and stuff
a couple of sheets of newspaper in the bottom.  Light the newspaper, and
20 or 30 minutes later dump the hot coals out into the grill.  It has a
wooden handle so that this last bit is easy to do without burning yourself.
Works great, and cost about $8, if I remember correctly.  You could probably
rig something just as effective out of a large coffee can.

Larry Owen

Newsgroups: rec.food.cooking
From: gpivar@maestro.mitre.org (Greg Pivarnik)
Subject: Knives
Reply-To: gpivar@mitre.org
Organization: The MITRE Corporation, McLean, Va
Date: Thu, 1 Oct 1992 19:40:42 GMT

I am in the maket for a new set of chef's knives (professional quality)
I've looked at a lot of different brands all worthy of attention, few worthy
of the price. I was most interested in the Wustoff Trident line of knives
but really don't know if the price is too outragious. Do any of you have a 
preference on brands? I tend to go for the heftier knives and wood handles
are nice but not necessary.

Need your input, thanks.

-- 
Greg 

--  Be still, be silent...the rest is easy.  --
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: How long does stock keep?
Keywords: refrigerator, freezer
Organization: Intergraph Corporation, Huntsville, AL.
Distribution: rec
Date: Mon, 28 Sep 1992 13:49:55 GMT

Now that the weather is getting chilly, I'm making soup
fairly often.  I usually start by making vegetable stock --
(throw all kinds of vegetables in a pot, cook for hours, 
discard vegetables, etc.).  Then, I use part of the stock
to make soup and freeze the rest for a future soup.
My question is, how long does vegetable stock keep in the
refrigerator?  For example, if I make stock one weekend, 
can I leave it in the refrigerator until the next weekend, 
or the weekend after that?  Or, should I freeze whatever
I don't use immediately?  Note:  this is *vegetable*
stock; I don't use any meat/bones at all.

-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com
From: dhembrow@eoe.co.uk (David Hembrow)
Newsgroups: rec.food.cooking
Subject: Re: Request: recipes with shredded wheat
Date: 5 Oct 92 16:13:00 GMT
Organization: EO Europe Limited, Cambridge, UK
X-Newsreader: TIN [version 1.1 PL6]

Shredded Wheat recipe
---------------------

This is something roughly transcribed from a ( very ) cheap vegan recipe
book which I have ( at home ). I used to cook this fairly often when I was
a student...

1. Break up two shredded wheat and fry with a little oil, a chopped onion and
   garlic ( to taste ) until the shredded wheat is beginning to brown.

2. Put this in a casserole dish.

3. Take a tin of tomatoes and add oregano, freshly ground black pepper and a
   little salt.

4. Pour over the casserole.

Now bake for how ever long seems reasonable.

As I'm not a vegan I have been known to top this with cheese, but it's
tasty without.

This can also be cooked in a microwave, to make the ultimate low washing
up meal. Steps 1 and 2 should be done in a pyrex bowl, at 4 add to the same
bowl. Microwave instead of any other style of cooking...
Organization: University of Illinois at Chicago
Date: Saturday, 3 Oct 1992 18:04:12 CDT
From: Shyamala Parameswaran <U15297@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: Pizza dough recipes requested
 <64660005@hpl-opus.hpl.hp.com> <BvFoIy.B9n@usenet.ucs.indiana.edu>

In article <BvFoIy.B9n@usenet.ucs.indiana.edu>, kiran@bronze.ucs.indiana.edu
(Kiran Wagle) says:
>
>
>Some people say so.  I've had such good luck with my (now seemingly
>unavailable) matte black nonstick pizza pan that I've never bothered
>to buy a stone.
>
>
>(Whenever I mention the unavailability of those matte balck pizza
>pans, people email me telling me my local gourmet shop should have
>such things.  I frequent those places, and have never seen a pan quite
>like this.  It is _not_ grey, it's really and truly quite black.
>(a non-stick coating.)  I love this pan, and it has made pizza as good
>as Sally's in New Haven.  Really.  I shuld have bought a dozen.)
>
>--

Lechter's Housewares in Chicago has a "truly black" Nordic Ware
professional heavyweight 12" pizza pan. It has a depth of slightly
under 3/4" and an extended lip on two sides for easy handling.
Price 9.99.

Shyamala
From: sedgwick@rene.ma.utexas.edu (Eric D. Sedgwick)
Subject: REQUEST: Mas-Man
Organization: University of Texas at Austin Mathematics
Distribution: rec
Date: Wed, 30 Sep 1992 16:08:10 GMT

I have had a curry dish in Thai restaurants called "Mas-man" (?).
It has potatoes peanuts shrimp in a coconut milk curry.  Well, 
I have the ingredients but I am not sure how to put it together.
Do I precook the potatoes and shrinp or do I cook them in 
the curry ?  I guess this is a pretty general question about
making curry dishes.

Thanks,
Eric Sedgwick

Newsgroups: rec.food.cooking
From: shan@niwot.scd.ucar.edu (Val Shanahan)
Subject: Re: What to make with ricotta?
Organization: Scientific Computing Divison/NCAR Boulder, CO
Date: Mon, 28 Sep 1992 14:42:14 GMT


	You might try a "stuffed" pizza.  Mix some of your favorite
Italian type seasonings into the ricotta.  Spread a layer on a pizza
crust (thickness of layer depends on your tastes).  Lay another crust
on top of this and make a pizza, as usual, on this one.  Bake and enjoy.
This is better, IMHO, if you use a thin crust.

Val


Newsgroups: rec.food.cooking
From: guy@slustl.slu.edu (Guy Smith)
Subject: Re: Thermite reaction on electric stoves?
Organization: Saint Louis University  Saint Louis, MO
Date: Wed, 30 Sep 1992 16:06:58 GMT

In article <1992Sep29.204500.22677@pasteur.Berkeley.EDU> c164-aa@po.berkeley.edu (Paul DuBois) writes:
>the re-telling is fuzzy) and our heating element now has a 1-inch section
>missing... and there is a little chunk of slag underneath it.  The 
>
>My guess is that this is a Thermite reaction; however, I don't know
>whether or not the heating elements are iron, and certainly I have

I suspect that what happened is that the element shorted out. This
happens sometimes. I've seen it happen twice (old stoves in a cheap
student ghetto), once with a pot and once without. The incident with
the pot was very similar to your experience. The other time the bare
element sparked and smoked as the short traveled along the coil (until
I had the presence of mind to turn it off). Other than the fact that
I was concerned about the house burning down, it was sort of interesting:-)
I doubt that your pot had any effect. It was just in the wrong place at
the wrong time.
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: gnochi + turkey sausage
Organization: The Ohio State University
Date: Fri, 2 Oct 1992 11:44:20 GMT

Oh, by the way, this assumes the gnochis are cooked before they were frozen
(like mine are).  If they are not previously cooked, cook them before
throwing them in to the fry pan.

Lori Rellick
Newsgroups: rec.food.cooking
From: mmr@cs.rit.edu (Margaret M Reek)
Subject: Re: REQUEST: Mas-Man
Organization: Rochester Institute of Technology, Rochester, NY
Distribution: rec
Date: Fri, 2 Oct 1992 20:34:13 GMT

Here's a variation on what you requested, which is as close as I can
come.  I see no reason you can't substitute shrimp for the beef or
chicken mentioned in the recipe.  No sign of potatoes in this one, but
...   This is from The Complete Asian Cookbook by Charmaine Solomon.
I can't personally vouch for this recipe, but I've had very few duds
from this book.  Warning, it's not something you make when you get
home late work.

Kaeng Masaman

2 lb beef or 1 roasting chicken (3.5 lbs)
4 c. coconut milk
1 c. roasted, unsalted peanuts
2 tbs fish sauce (nam pla)
15 cardamom pods
1 stick cinnamon, about 2 inches long
1 recipe masaman curry paste (below)
3 Tbs tamarind liquid
2 Tbs lime or lemon juice
1 to 2 Tbs palm sugar or substitute

Cut chicken into small partrs, or cut beef into large cubes.
Put in to a sauce pan with the coconut milk, peanuts, fish sauce,
cardamon pods and cinnamon.  Bring slowly to simmering, stirring
frequently.  Turn heat low and allow to simmer, uncovered, until meat
is tender (~1 hr for beef, 40 min. for chicken).  Do not cover at any
stage or the coconut milk will curdle.  Stir occasionally.

While all this is going on, make the curry paste.  When the meat is
just tender lift it out and simmer the coconut milk a little longer,
until it is reduced by about a third.  If it has already reduced
considerably, do not give it this further cooking.  Stire in the curry
paste, tamarind liquid, lemon juice and sugar.  Return meat to pan and
continue simmering until the gravy is thickened slightly.  Tase and
add more fish sauce if necessary.  Serve with white rice.

Masaman Curry Paste

7-10  dried chillies or 2 tsp chili powder
2 Tbs ground coriander
1 tsp cummin or ground fennel
2 tsp laos powder, optional
1 tsp shredded lemon grass or finely peeled lemon rind
1/4 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground mace
2 Tbs oil
2 medium sized onions, finely sliced
5 cloves garlic, peeled and sliced
1/2 tsp dried shrimp paste (kapi)

Heat oil in frying pan and on low heat fry sliced onions and garlic
until soft and goldn brown, stirring occasionally.  Add dried shrimp
paste and fry for a minute longer, crushing it in the oil with the
back of a spoon.   Put this fried mix, when it has cooled slightly,
into a blender with the lemon rind and blend to a paste.  If necessary
add a little coconut milk or water to assist action of blender.  Turn
into a bowl and combine with dry ground spices.  Now it's ready to
use.

Enjoy.

Margaret
-- 
Margaret Reek, Rochester Institute of Technology, Rochester NY 14623-0887
Internet:  mmr@cs.rit.edu	(716) 475-6181 	Fax (716) 475-7100
Bitnet: mmrics@ritvax
UUCP:	   {decvax,harvard,ames,rutgers}!rochester!rit!mmr
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: 'Fridge recommendations
Organization: Stanford University, California, USA
Distribution: usa
Date: Mon, 5 Oct 1992 15:47:36 GMT

Bought a new Amana 5 years ago, thinking by reputation, it was a
better brand.  I can't say I'm particularly impressed.  Found out
that they were bought out by someone (I think it was G.E.), which
accounts for the quality.  The gasket seal split when it was
something like 2 years old.  It works fine, but I think it runs more
than it should... especially when it was labeled an "energy saver"
model.  Last year the bottom kick panel fell off.  The screw that is
permanently mounted in the plastic grid had rusted through.  I don't
think I'll buy another Amana. IMHO.
Newsgroups: rec.food.cooking
From: wzhuang@cs.dal.ca (Wendy Huang)
Subject: Where did those green spots in carrot cake come from?
Organization: Math, Stats & CS, Dalhousie University, Halifax, NS, Canada
Distribution: na
Date: Fri, 2 Oct 1992 21:00:02 GMT

I made carrot cake using very fresh carrot. But every time I found green spots
in the cake, just like I had put some spinach or something like that. I don't
know what happened. Anybody have the same experiences?
Wendy
From: XID@psuvm.psu.edu
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: chewy ginger cookies
Date: 6 Oct 92 16:29:34 GMT
 <1992Oct2.221007.706@Csli.Stanford.EDU>
Distribution: rec
Organization: Penn State University

In article <1992Oct2.221007.706@Csli.Stanford.EDU>, olsen@Csli.Stanford.EDU
(Diane Olsen) says:
>
>If anybody tries one of these recipes, let us know how it
>turns out!
>
>MORAVIAN GINGER COOKIES
  (from Betty Crocker Cookbook)
My mother used to make this recipe every Christmas.  Most went unfrosted
but a few were cut out with a big gingerbread man cutter and frosted
with outlines of jacket, buttons, etc. of gingerbread men.  They are
quite dark, spicy, and crisp, even hard .  Some people find them too spicy
(but it's possible that my mother used more spice than the recipe). Personally,
I think they're excellent.

Dave Glick   xid@psuvm.psu.edu    Penn State
Newsgroups: rec.food.cooking
From: cwechter@cyclone.mitre.org (Christine G. Wechter)
Subject: Re: Fat-free "cheese" ain't (cheese, that is)
Organization: Mitre Corporation, McLean, VA
Date: Thu, 1 Oct 1992 12:35:03 GMT


On the subject of mac & cheese, here's an idea from
somebody in alt.support.diet:

After your noodles have cooked, while they're draining,
use the same warm pan and mix a few tablespoons of non-fat
sour cream with the cheese packet.  Stir til uniform, it'll
look like an orange mousse.  Add a little skim milk if you
like it thinner.  Dump the macs back in and stir over low
heat til coated.
Newsgroups: rec.food.cooking
Subject: Recipe: Salami Pate
From: warren@bbs.mdcbbs.com
Date: 2 Oct 92 07:23:37 GMT
Organization: KAMAN INSTRUMENTATION
Nntp-Posting-User: jjohnson

Salami Pate

2 lbs. Kosher salami
1 bunch gr. onions, cut small
4 lg. sprigs parsley
1 cucumber, peel, grate, drain, squeeze dry
16 oz. cream cheese, softened
2 env. unflavored gelatin
6 oz. V-8
1/4 c. milk

Blend meat, onion and parsley in food processor till very fine.  Blend cuke
w/8 oz. cr. cheese.  Sprinkle 1 1/2 env. gelatin over v-8.  Place over low heat
and stir till dissolved.   Combine with meat mixture.  Oil a loaf pan.
Using half of salami mixture, spread a layer on bottom of pan.  Spread
all of cuke mixture on top of 1st. layer.  Cover with remaining salami mix. 
Sprinkle rem. 1/2 env. gelatin over milk in sm. pan.  Stir over low till
dissolved.  Add rem. cream cheese, beating till smooth.  Spread over
salami.  Chill overnight.  Remove from pan for serving.  Decorate
with thin cucumber slices.  Serve with pita, rye or pumpernickel.
Newsgroups: rec.food.cooking
From: c164-aa@po.berkeley.edu (Paul DuBois)
Subject: Thermite reaction on electric stoves?
Organization: University of California, at Berkeley
Date: Tue, 29 Sep 1992 20:45:00 GMT

A couple days ago, my room-mate had an "interesting" experience --
one of our nice pots with the aluminum-clad bottoms was heating up
some water on our electric stove.  There was a shower of sparks and
a loud bang (so the story goes... I wasn't there, so apologies if
the re-telling is fuzzy) and our heating element now has a 1-inch section
missing... and there is a little chunk of slag underneath it.  The 
pot has a chunk of the aluminum bitten away on the bottom.

My guess is that this is a Thermite reaction; however, I don't know
whether or not the heating elements are iron, and certainly I have
never heard any warnings against using aluminum-bottom pots on electric
stoves.  Is there a precedent for such pyrotechnic displays, or was this
just a fluke?  I'm considerably more hesitant about cooking now -- the
mug that was sitting by the pot of water now has little grains of metal 
embedded in it.  I wouldn't want that to be my arm!



c164-aa@po.berkeley.edu
--
Permanent: pdubois@ocf.berkeley.edu                          Welcome to Cicely!
From: Larry Geller <lgeller@igc.apc.org>
Newsgroups: rec.food.cooking
Date: 03 Oct 92 22:06 PDT
Subject: Re: pasta machine
Nf-ID: #R:BvK39G.Dpp@ddsw1.mcs.com:1763556568:cdp:1450800003:000:823
Nf-From: cdp.UUCP!lgeller    Oct  3 22:06:00 1992


I am fond of rolling my own pasta on the Atlas, with the motor 
attachment.  This gives me two hands free -- one to feed the 
sheet and the other to pick it up at the other end.  When 
cutting, this is especially convenient, because I just put the 
stick under the emerging pasta and raise it up while feeding 
uniformly with the other hand.

For me, there is no advantage to the extruders.  I owned one some 
time ago, before reading the reviews.  They are difficult to use 
and clean, and in the end, the pasta, since it is dried, is 
little different from store-bought.  

Rolling my own has been a lot of fun.  I usually mix the dough in 
the Cuisinart and the Atlas requires no cleaning at all, outside 
of dusting off some flour at the end.  Mixing in herbs and 
vegetables is easy in the Cuisinart.

Cheerz
--Larry
Organization: University of Illinois at Chicago
Date: Sunday, 4 Oct 1992 16:03:09 CDT
From: Barry Grau <U42054@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Pumpkin Cheesecake

The one that follows was posted about a month ago. I have also made it several
times and it ahs gotten raves each time.
-----------------------------------cut here------------------------------------
From: tomp@acpy01.att.com (Tom Purcia (CXNIXPT1))
Date: Tue, 1 Sep 1992 15:35:00 GMT

 Hi all,

 The following is from Gourmet Magazine a couple of years ago. I
 have made it numerous times and each time it comes out fantastic.

 Thanks,
 Tom Purcia
 attmail@tpurcia


 Pecan Pumpkin Cheese Cake
 -------------------------

   Crust:

        3/4 cups Grahm Cracker Crumbs         1/4 cup sugar
        1/4 cup Melted butter                 1/4 cup Light Brown Sugar
        1/2 cup finely chopped pecans

   1: Grease a 9in Spring Form pan
   2: Combine ingredents and press into pan up about quater in. on side.


   Filling:

        1 1/2 cup solid pumpkin              1 1/2 tsp cinnamon
        1/2 tsp nutmeg                       1/2 tsp ginger
        1/2 cup light brown sugar            2 tbl heavy cream
        1 tbl cornstarch                     1 tbl bourbon
        3  8oz packs of Cream Cheese         1/2 cup sugar
        1/2 tsp Salt                         3 Eggs
        1 tsp Vanilla

   1: Preheat oven to 350
   2: In a bowl combine pumpkin, eggs, cinnamon, ginger, nutmeg, salt
      and brown sugar.
   3: In a bowl with an electric mixer cream together the cream cheese
      and sugar. Beat in cream, cornstarch, vanilla, and bourbon.
   4: Combine pumpkin into cream cheese mixture.
   5: Pour into crust and bake for 50 to 55 min.
   6: Remove from oven and let stand 5 min.

   Topping:

        2 cups Sour Cream                     2 tbl sugar
        1 tbl Bourbon

   1: Combine all ingredents and spread over top.
   2: Bake for 5 mins.
   3: Remove and cool then chill thourghly.
   4: Decorate top with pecan halfs.


-----------------------------------cut here------------------------------------

The same issue of Gourmet contained a great recipe for cornbread/kale
stufffing and several good ones for leftover turkey.

 barry
Newsgroups: rec.food.cooking