HDTenEightyP/NetNews huggingface dataset:
From: theresa@cmatter.physics.indiana.edu (Theresa Vaughan)
Subject: Re: What we eat
Organization: Indiana University
Distribution: usa
Date: Tue, 28 Jul 92 19:06:06 GMT

In article <1992Jul28.163204.15319@nntp.uoregon.edu> eric_gorr@coglab_psych.uoregon.edu (Eric Gorr) writes:
>
>(don't ask me why)  But I was thinking what it is we (Americans) eat that
>other people from different countries find generally disgusting.  For
>example, (from our perspective) most Americans won't consider eating
>brains, etc..
>
>Anyone know?
>

   Well, three that spring to mind, having spent a year in France are:

1. Root Beer (ugh! tastes like toothpaste/medicine!)

2. Corn on the cob (animals eat that, not people!)

3. Peanut Butter (sort of general disgust, although some do like it)

   In France there was  sort of general hostility and disdain 
towards American eating habits in general- we are always in a hurry
here and don't know how to appreciate life in general, and a meal
in particular- so most fast food is looked down upon (except
by French children and teen-agers, who find it great), as are
quickly prepared home meals. Mind you, the French don't go all
out three times a day, but often one meal per day is well-prepared
and consumed over a period of several hours.

                                              -Theresa
Newsgroups: rec.food.cooking
Subject: Re: Ice Cream Maker
From: asplundm@physc1.byu.edu
Date: 21 Jul 92 12:28:42 -0600
Distribution: world
Organization: Brigham Young University

> I'm thinking about buying an icecream maker as a wedding
> present.  I would like recommendations on what to look for
> and specific brands to recommend.  Also, if anyone lives
> in the SF area, a recommendation for a store to shop in 
> would be appreciated.
> 
	Can't help you on stores, but I would have to put in my vote for the
Donvier ice cream maker.  No ice or salt, doesn't take much room, and makes
the right amount of ice cream ( 2 cups or so) for a couple to not get too
fat on.

Matt Asplund
asplundm@vanlab.byu.edu
Newsgroups: rec.food.cooking
From: veitch@vxcrna.cern.ch (Liz Veitch)
Subject: Re: English Shortbread
News-Software: VAX/VMS VNEWS 1.41    
Organization: European Organization for Nuclear Research, CERN
Date: Wed, 22 Jul 1992 10:20:00 GMT

In article <1992Jul20.204928.22670@slustl.slu.edu>, guy@slustl.slu.edu (Guy Smith) writes...
>In article <20JUL199211464778@vxcrna.cern.ch> veitch@vxcrna.cern.ch (Liz Veitch) writes:

>>Quite so!  Shortbread is a Scottish speciality.
>>
>>I don't carry the recipe in my head, but it is simply butter, sugar and
>>flour, which should be half wheat and half rice flour.  It's the 
>>rice flour that gives real shortbread the crunchy nutty texture and 
>>taste - otherwise it's just like an ordinary biscuit.

>My family recipe, which derives from Scotland, uses only wheat flour.
>I'm not sure when it was brought over or from what part of Scotland.
>Are we into the lowlands vs highlands battle here:-).

No, I don't think so ... just whether you want shortbread that tastes
REALLY good, or shortbread that's just ok.  Try it and see :-)

Liz
Xref: sparky rec.food.cooking:12871 misc.consumers:14240 misc.consumers.house:9596
From: pettengi@ial1.jsc.nasa.gov (James B. Pettengill)
Newsgroups: rec.food.cooking,misc.consumers,misc.consumers.house
Subject: Vulcan stoves
Date: 21 Jul 1992 14:50:03 GMT
Organization: LESC

Hello all!

I'm in the market for a new range/stove.
Many moons ago I made a living as a waiter,
and I was always fascinated with the 
efficiency of the Vulcan stoves.

Does anyone out there have a Vulcan stove
in their home?  How do you like them? I prefer
gas to electric, though I don't think Vulcan
makes an electric stove. Anyway I need a 
brochure showing all the models and 
maybe their prices.

Please make replies via E-mail.

Thanks in advance!!
Newsgroups: rec.food.cooking
From: perkins@tc3.fi.ameslab.gov (Leslie S. Perkins)
Subject: Re: HEAD CHEESE
Keywords: PIG BRAINS, HEAD CHEESE
Reply-To: perkins@tc3.fi.ameslab.gov (Leslie S. Perkins)
Organization: Ames Laboratory
Date: Thu, 30 Jul 1992 00:06:39 GMT

As a teenager in New Orleans, I thought the stuff was quite disgusting.  
Well, one day my stepdad gave me "turkey in gelatin".  I ate up the whole 
slab with crackers - it was really good.  When he told me it was head cheese, 
I could have been knocked down with a feather.  Now, I'll try anything at 
least once since you never know what you will or will not like!

Leslie

-- 
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Leslie S. Perkins       Iowa State University - Department of Chemistry
402 Wilhelm Hall        Ames Laboratory - DOE
ISU                     perkins@iastate.edu
Ames,IA 50011           (515)294-9925
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: glenns@hpnmdla.sr.hp.com (Glenn Shapley)
Date: Wed, 29 Jul 1992 22:44:26 GMT
Subject: Re: Large Salmon Fillets, How to cook?
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.food.cooking

In rec.food.cooking, merklin@rtsg.mot.com (Teresa B. Merklin) writes:


> I have recently come into possession of two very large salmon fillets
> that are basicly the whole sides of a single salmon. The scales are intact.

> My question is: How do I cook this beast? Most of the recipes I have 
> come accross are for either salmon steaks, or much smaller fillets, or the
> whole fish intact. (which seems to be the closest to what I have)

> I'm looking for any and all ideas on how to cook these.

> Thanks,
> Teresa
> -- 
> /////////////////////////////////////////////////////////////////////////////
> // Teresa Barley Merklin                    / Internet: tmerklin@mot.com   //
> // Fort Worth Research & Development Center / Voice:    (817) 232-6565     //
> // Motorola, Inc.                           / Fax:      (817) 232-6081     /


Why not pickle it?  Maybe a large jar and some oil and vinegar and herbs.  
Possibly a few onion rings, garlic mushrooms the ingredients are endless.
The main point is that the vinegar is the active ingredient that "cooks"
the fish.  You can put the fish and the veggies in the jar then heat the 
oil and vinegar and pour it over the fish, let cool and refrigerat for a 
few days.
From: rsmrt@doc.bmd.trw.com
Newsgroups: rec.food.cooking
Subject: ftp site for cookbook wanted - again
Date: 22 Jul 92 10:33:20 MST

 Sorry to have to have this information repeated, but there were
some postings a few weeks ago giving the ftp site for a cookbook 
available called main.ps or something that could only be printed
on a postscript printer.  I didn't pay attention at the time because
I didn't have a postscript printer available at the time but I 
now have access to one.

Could someone please repost the site where that cookbook is available

Thanks,
Ranae

Xref: sparky rec.food.cooking:13552 rec.food.veg:7451
From: song@cs.washington.edu (David Song)
Newsgroups: rec.food.cooking,rec.food.veg
Subject: Re: Bitterness in veg stock
Date: 31 Jul 92 03:56:56 GMT
Organization: Computer Science & Engineering, U. of Washington, Seattle

In article <==mm8zq.artemis@netcom.com> artemis@netcom.com (Michelle Dick) writes:
>I'm making a batch of vegetable stock and it has just a slight
>bitterness to it.  I put a wide variety of vegetables in it and am
>wondering which of them might be the culprit.  Any stock experts out
>there? 
>
>My stock used:
>
>leeks
>onions (with skins)
>tomatoes (with skins)
>celery (with leaves)
>carrots (and leafy tops)
>shallots (with skins)
>rutabaga
>parsnip

According to "The Greens Cookbook", which devotes several pages of
discussion to making vegetable stocks, carrot tops and onion skins
can cause bitterness

David
Newsgroups: rec.food.cooking
From: merklin@rtsg.mot.com (Teresa B. Merklin)
Subject: Re: Ok, I`ll bite: What is spam?
Organization: Motorola Inc., Cellular Infrastructure Group
Date: Thu, 23 Jul 1992 20:32:22 GMT

Judy Woodley writes:
>
>NOTE:  It also makes a great bait for bluegill (AKA freshwater perch or
>sunfish)

When I was in college, some one sent me a cheese basket which contained
a can of processed ham resembling Spam. That's exactly what me and my 
roommate used it for, fishbait. I'd be willing to bet we caught 100+ fish,
mostly perch, but a few catfish including one 5 pounder, on that processed
meat. (For you game warden types, this was across several days...)

I think that's a pretty good exchange: 1 can Spam -> several pounds pan fish

You have truly hit on the best utilization for a can of Spam.

Teresa
-- 
/////////////////////////////////////////////////////////////////////////////
// Teresa Barley Merklin                    / Internet: tmerklin@mot.com   //
// Fort Worth Research & Development Center / Voice:    (817) 232-6565     //
// Motorola, Inc.                           / Fax:      (817) 232-6081     //
From: seb1@leia.dr.att.com (sharon badian)
Newsgroups: rec.food.cooking
Subject: Re: oyster mushrooms
Date: 30 Jul 92 13:37:18 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

In article <2140@devnull.mpd.tandem.com>, marym@mpd.tandem.com (Mary Matejka) writes:
|> I just bought 1/8th of a lb of very expensive fungi.
|> Just to try. Besides fresh :-) what could I do with
|> them to reap the full benefit of their unique flavor?

Saute in butter. That's the best way to serve almost any mushroom. I find
that oyster mushrooms work well with fish so you might want to serve them
on top of a mild fish like sole or flounder. Stronger fishes will over-
power the flavor of the mushrooms.

-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
From: auwen@convex.com (John David Auwen)
Newsgroups: rec.food.cooking
Subject: Re: A slight annoyance
Date: 22 Jul 92 16:51:23 GMT
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

You're right to call it a "slight annoyance" because the problem is
very slight.  Why don't you post a recipe yourself instead of bitching?

Dave
From: moser@sw.stratus.com (Tom Moser)
Newsgroups: rec.food.cooking
Subject: HEAD CHEESE (was Re: What we eat)
Keywords: PIG BRAINS, HEAD CHEESE
Date: 29 Jul 92 15:36:38 GMT
Distribution: usa
Organization: Stratus Computer, Inc.

In article <22874@oasys.dt.navy.mil>, smennitt@oasys.dt.navy.mil (Stuart Mennitt) writes:
> 
> 	 Come On, Opinions on
> 				  HEAD CHEESE
> 

I have never made it myself but we used to get excellent head cheese at
a country store in central Illinois. It tastes like buttery, peppery meat
and has a soft texture with occasional chewy bits. It tasted much better than 
the regular prepackaged head cheese you see in the supermarket. The big 
problem with head cheese is how it looks. It looks like chunks of grey/reddish 
meat in clear gelatin (which is what it is) - not too appealing - but no 
worse looking than mortadella.

-Tom
From: emmorey@flash.ATC.Olivetti.Com (Daniel Emmorey)
Newsgroups: rec.food.cooking
Subject: Re: harvesting basil
Date: 24 Jul 92 17:18:28 GMT


Yesterday I "harvested" my basil and made some pesto, and dried the rest
of the leaves in the 125 degree oven.  At the same time I dried sage,
oregano, and some chives.  The house surely was aromatic all day, wonderful.
Because of the higher moisture content, the basil and sage took longer
to dry.  Now my plants will bush out and grow more and more leaves.

Dan Emmorey

Newsgroups: rec.food.cooking
From: ad527@cleveland.Freenet.Edu (Martin J. Drabik)
Subject: Re: RECOMMEND A LOW-FAT COOKBOOK
Reply-To: ad527@cleveland.Freenet.Edu (Martin J. Drabik)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Wed, 29 Jul 92 19:47:41 GMT


In a previous article, kj12+@andrew.cmu.edu (Kimberlie Ann Johnson) says:

>Can anyone recommend a good low-fat cookbook?  Something like American
>Heart Association Cookbook seems a bit bland and Moosewood and the like,
>while "healthy," are not necessarily low-fat.
>
>I want something with pretty quick, simple recipes.

You might check out something from Jane Brody.  I have her _Good Food 
Cookbook_.  It has much background nutritional information, as well as 
many recipes in the low-fat/low sodium vein.  These do draw upon a 
variety of cuisines, and hence I think do avoid blandness.

I've another book called _20 Minute Menus_ by Marie Burros (I think that's
the name.)  The emphasis here is on cooking 2 or 3 dishes from scratch in
twenty minutes, but it is also oriented toward low fat/healthy dishes.

You might also pick up a copy of the magazine _Eating Well_ and see how 
it suits your needs.

                                   
Martin
mdrabik@bach.bio.ri.ccf.org
--
From: ad527@cleveland.Freenet.Edu (Martin J. Drabik)
Newsgroups: rec.food.cooking
Subject: RECIPE: Garbanzo Vegetable Soup ... (Mexican)
Date: 29 Jul 92 14:55:52 GMT
Reply-To: ad527@cleveland.Freenet.Edu (Martin J. Drabik)
Organization: Case Western Reserve University, Cleveland, OH (USA)



Posting that tortilla soup recipe made me hanker for some of the
following, my favorite Mexican soup.  It's from the same source.  This
is a hot soup that goes well in even the hottest weather:

GARBANZO VEGETABLE SOUP WITH SMOKY BROTH AND FRESH AVOCADO
(_CALDO TLALPENO_)

[Reproduced w/o permission from _Authentic Mexican_ by Rick Bayless
with Deann Groen Bayless, 1987, William Morrow and Co., New York,
ISBN 0-688-04394-1]

Yield: about 2 1/2 quarts, 6 generous servings

2 quarts good chicken broth
1 large (1 1/4 pound) whole chicken breast
1 tsp mixed dried herbs (such as marjoram and thyme)
1 Tsp lard or vegetable oil
1 medium onion, diced
1 large carrot, peeled and diced
1 large clove garlic, peeled and minced
1 15-ounce can garbanzos (chickpeas), drained and rinsed
1 sprig _epazote_
Salt, the quantity will vary depending on the saltiness of the broth
Canned _chiles chipotles_ to taste (roughly 1 to 2 chiles), seeded and
        thinly sliced
1 ripe, medium avocado, peeled, pitted, and diced
1 large lime, cut into 6 wedges

1.      Place the broth and chicken in a 4-quart saucepan and bring to a
simmer over medium heat.  Skim off any grayish foam that rises during
the first few minutes of simmering, add the herbs, cover and simmer 13
minutes.
        Remove the chicken breast, skin and bone it, then tear the meat
into thick shreds and set aside.  Strain the broth and skim off all the
fat that rises to the top.

2.      Wash the pan, set it over medium heat, and add the lard or oil,
onions and carrots.  Cook, stirring occasionally, until the oninos begin
to brown, about 7 minutes.  Add the garlic and cook 1 minute longer.
Stir in the broth, garbanzos and _epazote_, partially cover and simmer
for 30 minutes.  Season with salt.

3.      Just before serving, add the chile and shredded chicken to the
simmering soup.  Let them heat through, then ladle the soup into bowls,
top with diced avocado, and serve accompanied by wedges of lime.

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

You can get _chipotles_ at Mexican markets.  As far as _epazote_, I've
never seen it available fresh.  Mr. Bayless says it grows like wild in
these parts, perhaps in your backyard.  Now, I'm not willing to go
throwing the weeds from my garden into my soup pot without being certain
of their identity.  So I do without.  If anyone has any clues regarding
_epazote_ acquisition, I love to hear them.

Martin
mdrabik@bach.bio.ri.ccf.org
-- 
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Re: liver
Organization: Wayne State University, C&IT
Date: Tue, 28 Jul 1992 17:24:42 GMT

In article <mcHkoB1w165w@pinn.nacjack.gen.nz>
mbm@pinn.nacjack.gen.nz (Bernadette Mooney) writes:
 
>
>MEDELMA@cms.cc.wayne.edu (Michael Edelman) writes:
>
>>
>> To make schmaltz, take all the fat and skin from a chicken and cook slowly
>> with a cut up onion untill all the fat is rendered. Strain and refrigerate.
>
>Is that true?  Is schmaltz _really_ something you eat?  The word is used
>here, but usually to mean something sloppily sentimental - a 'schmaltz-y
>story' f'rinstance.  I'd wondered about the derivation...
>
Indeed, that is the derivation. Schmaltz is simply the Yiddish term for
fat in general and chicken fat in particular.
 
My parents' generation used schmaltz as a general purpose shortening and
in place of butter, often, as butter is not kosher when used with meat. My
mother and father both described to me the joys of buttering a slice of
bread with schmaltz and a touch of salt, to which I generally replied, "Yuck."
 
As long as I can remember our freezer usually had one or more small jars
of schmaltz in reserve. Next time I'm at my mom's I'll sneak a look in her
fridge and see if she still has some...
             --mike
Newsgroups: rec.food.cooking
From: educ@unixg.ubc.ca (Vicki Domansky)
Subject: Re: pickling cukes (& an alum query)
Organization: University of British Columbia, Vancouver, B.C., Canada
Date: Fri, 24 Jul 1992 19:19:32 GMT

In article <1992Jul23.210039.4109@jfwhome.FUNHOUSE.COM> babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:
>
>2)  I looked for Alum in my local supermarket and haven't found it.
>	Where should I be looking for it?  What exactly does Alum do
>	for pickling cukes, anyway?

I checked at Safeway last night and found alum in a little jar along
with all of the other spices.  I'm really not certain what it does for
pickling cukes, but my Mom has never had problems finding it.  I have
a vague recollection that alum might also come in those little boxes
like cream of tartar, but I'm not certain.  Oh, and you might try
checking in the section where they keep the canning jars - sometimes
stores carry pickling spices in the same area.

-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
Education Computing Services                       v_domansky@mtsg.ubc.ca
U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.cooking
Subject: Re: English Shortbread
Date: 28 Jul 92 11:06:57 GMT
	<22JUL199211204332@vxcrna.cern.ch> <1992Jul23.084956.2990@spider.co.uk>
	<22054@venera.isi.edu>
Organization: Department of Computer Science, University of Edinburgh, Scotland
In-reply-to: vickiemc@isi.edu's message of 28 Jul 92 00:12:15 GMT

In article <22054@venera.isi.edu> vickiemc@isi.edu (Vickie McCorkendale) writes:

   I don't doubt that the rice flour is a nice variation, but to insist that
   the rice flour makes it taste better..... Well as anyone reading this
   newsgroup knows, taste is in the beholder.

My copy of "the Scots Kitchen" by F. Marian McNeill states that "the
proportion of rice to ordinary flour may be doubled, or it may be omitted
altogether; but a small proportion is recommended".  So everyone's right :-)

She also remarks that "the large round cake of rich, crisp shortbread is, in
fact, the lineal descendant of the ancient Yule-bannock, which is notched
around the edge to symbolise the sun's ray."
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)
From: artemis@netcom.com (Michelle Dick)
Newsgroups: rec.food.cooking
Subject: Re: REC: lowfat basil sauce
Date: 28 Jul 92 02:40:53 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

Great recipe!  I rushed to save it to my files when I thought it
looked familiar.  Seems you and I share a cookbook: The Gourmet
Gazelle Cookbook.  For anyone out there trying to choose among the
many low-fat/cholesterol cookbooks out there, Gourmet Gazelle is
definately one I would recommend.  Try the Marsala Turkey Stew.

If anyone is interested, I could spend a few minutes and put together
an annotated bibliography of 10 or so low-fat cookbooks.  Of course,
after one makes a lot of low fat dishes you learn enough techniques to
reform regular high fat recipes into low fat versions (thus not
obsoleting your collection of unhealthy cookbooks).

The particulars on Gazelle:

Title: The Gourmet Gazelle Cookbook: Delicious Eating for a Lifetime
	Good Health
Author: Ellen Brown
Publisher: Bantam Books, 1989
ISBN: 0-553-35309-8

Definately a "gourmet" cookbook, with emphasis on varied spices and
ingredients (yuppie bent).  Recipes are time intensive.  Most desserts
incorporate wine or liquor (from chardonnay to triple sec to tia maria
and on and on).  Has a short wine guide and a section on converting
older recipes to more healthful versions.  Highly recommended to
people who love to cook.  Data on cooking times, calories,
cholesterol, fat, and sodium for each recipe.
Newsgroups: rec.food.cooking
From: cindy@solan10.solan.unit.no (Cynthia Kandolf)
Subject: Re: What we eat
Organization: /home/ludviga/cindy/.organization
	<1992Jul30.153128.29852@colorado.edu> <4010@blue.cis.pitt.edu.UUCP>
Date: 31 Jul 92 17:14:44

Experiences of an American cook in Norway:
Norwegians eat potatoes.  Lots of potatoes.  Boiled.  Leftover boiled
potatoes are sometimes fried the next day.  Baked potatoes are rare,
although restaurants often serve them; they're considered something
"special".  When i made baked potatoes for my husband the first time,
he was delighted to hear that they were no more work than boiled
potatoes, they just take a bit longer to cook.  And when i made 
twice-baked potatoes - the kind where you scoop out the filling, mash
it, mix in cheese and stick it back in again - well!  He didn't know
you could do that with potatoes.  

Cheesecake caused another stir.... I made some for a group of friends
once, shortly before Christmas (probably for Steinar's birthday).  One
of these friends went home and mentioned this cake to his mother.
She was sure he was joking with her - you can't make a cake out of
cream cheese!

Peanut butter - it is sold here, but it doesn't get used very much.
Kids like it as a sandwich spread, just like American kids.  But when
i used it in cookies, everyone was surprised.  The peanut butter
cookies, by the way, didn't go over well; one of Steinar's brothers
ate most of them himself.  The chocolate chip cookies, on the other
hand, were a huge hit!  

Hmm, more if i think of them...

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

Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: A slight annoyance
Organization: Wayne State University, C&IT
Date: Wed, 22 Jul 1992 15:17:14 GMT

Maybe it's just me...but when I see a posting like:
 
  "fred@cia.gov asked for some interesting lark's toungue recipes.
   I happen to a have a great recipe for stuffed lark's toungues with
   rasberry vinegrette that I'll post if anyone is interested.."
 
I wonder why they don't just *post* the thing? And that sort of message
is usually followed by 20 or 30 saying "please mail me a copy of the
Lark's Toungue recipe, too!"
 
Of all the things we whine and fret about in this list, I don't think I've
ever read someone complain that too many recipes are posted here ;-)
             --mike
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Sausage Balls
Date: Thu, 30 Jul 1992 22:13:02 -0500

Recently posted this on another area, hope I haven't goofed and posted it here
twice.  From a neighbor:

A simple recipe that produces a lovely, easy appetizer.  I've also had it with
crunched up bacon instead of sausage, and it's still very good.  I think my
neighbor usually makes it with less than the called-for pound of sausage.
In any case, the sausage doesn't overwhelm.

 Sausage Balls
 -------------

  1 pound sausage meat
  2 cups  Bisquick powder
  2 cups  cheddar cheese

Grate the cheese and allow it to come to room temperature (or grate it at room
temperature).  Mix (by hand, or with a fork or spoon) with the Bisquick powder
and the sausage meat (crumbled).  Form into bite-sized balls, around 3/4" in
diameter.  Cook on foil or a baking pan at 325F for about 20 minutes.

I think I was also told that these store very well, but I'm not positive about
that.

Newsgroups: rec.food.cooking