HDTenEightyP/NetNews huggingface dataset:
From: alison@meaddata.com (Alison MacLellan)
Subject: Double Layer Pumpkin Pie Recipe
Organization: Mead Data Central, Dayton OH
Date: Mon, 16 Nov 1992 00:12:27 GMT


A couple of weeks ago someone asked for the recipe for pumpkin pie with a
lower layer
similar to cheesecake or something along those lines.  Well, I found a recipe that sounds like
that in today's paper, so here it is.  I apologize if this doesn't look
quite right, but this is the first
time I have tried to post from home rather than from work.  Let's see what
kind of damage I
can do.



Sensational Double Layer Pumpkin Pie

4 oz cream cheese, softened
1 T milk or half-and-half
1 T sugar
1 1/2 c. thawed Cool-Whip 
1 Graham Cracker Pie Crust
1 c. milk or half-and-half
2 packages (4 -serving size) Jello Vanilla Instant Pudding and Pie Filling
1 can (16 oz) pumpkin
1 t ground cinnamon
1/2 t ground ginger
1/4 teaspoon ground cloves

Mix cream cheese, milk, and sugar in large bowl with wire whisk until smooth
Gently stir in whipped topping.  Spread on bottom of crust.
Pour 1 c  milk into bowl.  Add pudding mix.  Beat with wire whisk until well blended, 1 to 2
minutes.  (Mixture will be thick.)
Stir in pumpkin and spices with wire whisk; mix well.  Spread over cream cheese layer. 
Refrigerate at least 3 hours.  Garnish with additional whipped topping and nuts if desired. 

Makes 8 servings.


--
Alison       | Practice random kindness & senseless acts of beauty.           
 MacLellan   | Margaret Cho's opinion on temperature & racism.
I speak only | Temperature - It's not the heat, it's the humidity.
for myself.  | Racism - It's not the hate, it's the stupidity.  
Newsgroups: rec.food.cooking
From: scotti@mtl.mit.edu (Gretchen Fuller)
Subject: Re: desserts with out sugar
Organization: MIT Microsystems Technology Laboratories
Distribution: usa
Date: Tue, 17 Nov 1992 13:03:54 GMT

About a month ago, while strolling through a new Barnes & Noble,
I discovered a slender paperback cookbook called "Sweet and
Sugarfree".  It is all fruit sweetened baking.  So far I've
made their apple pie which calls for apples, nutmeg, cinnamon,
2 tablespoons of flour, and raisins in the filling.  The pie
is not fat free as you use your own pie crust recipe, but it
is sugar free.  

Before the flames start, yes, I know there is sugar in fruit.
However, I am also a diabetic and can tell from first-hand (literally)
experience, that this pie did not sent my blood sugar through the
roof.

The book is at home, but if I can remember to bring it in, I'll
post a couple of recipes.  I think they even have a pumpkin pie.

If anybody has a recipe for a low-fat pie crust, also sugar free,
please, please, please...

Scotti
From: girl@slavery.EBay.Sun.COM (Mary Smith)
Newsgroups: rec.food.cooking
Subject: Re: Request: Candied Yams How-to
Date: 23 Nov 1992 22:24:17 GMT
Organization: Sun Microsystems, Mt. View, Ca.
NNTP-Posting-Host: slavery.ebay.sun.com

In article <jf.37@pacnet.wesleyan.edu> jf@pacnet.wesleyan.edu (JOHN FINN) writes:
>
>Still looking for a candied yam recipe....
>
>John E. Finn


Well I can't say I have ever measured this.
I just sprinle in some brown sugar and dot the top with butter.
I put Ginger Snaps around the outside and marshmellows on top!


Yum who needs dessert!
--
-----------------------------------------------
I believe no problem is so large or so difficult that it can't be blamed
one somebody else.
From: la1002@albnyvms.bitnet
Newsgroups: rec.food.cooking
Subject: Re: Do you all eat turkeys??
Date: 22 Nov 92 16:57:26 GMT
Article-I.D.: sarah.1992Nov22.165726.23035
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany

Hey! *HER* is one person who never ate Turkey at thanksgiving...
My maternal grandfather died while eating leftover thanksgiving
turkey, so we never served it.  We had capons, duckling, oven stuffers,
fresh hams, smoked hams (ick), roast beef, roast pork, chickens of
the more average size, cornish hens or whatever people felt like
making that year.  Typically we had one bird-type-meat and one
mammal-meat at a dinner, along with enough veggies and salad for any
vegetarians or dieters to not feel left out.
 
Clover who hates turkey
Newsgroups: rec.food.cooking
From: casey@well.sf.ca.us (Kathleen Creighton)
Subject: About the M*ffin Recipes
Organization: Whole Earth 'Lectronic Link
Date: Wed, 18 Nov 1992 14:46:53 GMT


Dawn, I'm so sorry for asking for a recipe you already posted.  But if you
think every article shows up without fail at every site every day, you
misunderstand the vagaries of the net we all know and love.  So I won't
bother you with anymore requests.

As for your being flamed--well, no good deed goes unpunished.
Newsgroups: rec.food.cooking
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Subject: Re: Request: Candied Yams How-to
Organization: Home for the Terminally Infirm
Date: Fri, 20 Nov 1992 20:30:54 GMT

In article <jf.37@pacnet.wesleyan.edu> jf@pacnet.wesleyan.edu (JOHN FINN) writes:
>Still looking for a candied yam recipe....

Ok, here's one.   First of all, this is a recipe for what are called
yams in the U.S., which are really a form of sweet potato.  A true yam
is, among other things, larger, often running more than a couple of
pounds in weight.  No, I don't mean to start a flame war over it.  :-)
This recipe uses brown sugar, but none of that awful marshmallow goup.

6 yams (sweet potato size ones)       1/2 tsp grated lemon rind
salt                                  4 tsp lemon juice
paprika                               2 Tbsp butter
butter for greasing
1/4 lb light brown sugar

Boil the yams/sweet potatoes in their skins in unsalted water until
almost tender.  The time will depend on the size and shape of the yams.
When cool enough to handle, peel thinly and cut lengthways into slices
1/2 inch thick.   Season well with salt and paprika.   Grease a shallow
ovenproof baking dish, and arrange the yams in it in overlapping rows.
Sprinkle with the sugar, lemon rind, and juice.  Dot with butter.
Bake, uncovered, in a fairly hot oven, 375F (190C) for 20 minutes.

         ---Filched from somewhere or other, probably Mrs. Beeton
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
Newsgroups: rec.food.cooking
From: pcotton@vax.clarku.edu
Subject: REQUEST: Hollowed out bread ball with dip
Organization: Clark University
Date: 19 NOV 92 03:35:58 GMT

I have had this at parties and would be very appreciative if somebody could
tell me how to make this hollowed out bread ball with dip.

What kind of round bread should I use?  What kind of dip?

Thanks,

Page Cotton
pcotton@vax.clarku.edu
Newsgroups: rec.food.cooking
From: neve@nlm.nih.gov (Leif Neve)
Subject: Kitchen Aid Mixer Attachment Recommendations
Reply-To: neve@nlm.nih.gov
Organization: National Library of Medicine
Date: Thu, 19 Nov 92 15:27:10 GMT

Could someone direct me toward kitchen aid mixer attachments which they
have found to be valuable? I use my mixer all the time, mainly for baking.
But I don't know what's out there that would facilitate my baking tasks.

In case it makes any difference, my mixer is the big one, and it's about 6
years old.

Hurry, Santa has been breathing over my shoulder to get this information!

Leif Neve

Newsgroups: rec.food.cooking
From: amo@cbnews.cb.att.com (arlene.m.osborne)
Subject: Re: REQUEST: CRAB RANGOONS
Organization: AT&T
Distribution: usa
Date: Mon, 23 Nov 1992 19:21:13 GMT
Summary: Trader Vic's

In article <1992Nov22.231331.45036@kuhub.cc.ukans.edu>, santoso@kuhub.cc.ukans.edu writes:
> 	I need your help. Does any of you have a recipe for CRAB RANGOONS?
> I desperately need it before Thursday. Please email me if you have it.


		         CRAB RANGOON
	       from Bon	Appetit's Great	Restaurant Recipes
	       recipe from Trader Vic's, San Francisco,	CA

       1/2 pound crabmeat, drained & chopped   
       1/2 pound cream cheese, room temperature
       1/2 tsp A-1 steak sauce		       1/4 tsp garlic powder
       2 1/2 to	3 dozen	won ton	wrappers       1 egg yolk, well	beaten
       oil for deep frying		       Chinese mustard or red sauce

       Combine crabmeat, cream cheese, A-1 sauce and garlic powder.
       Heap 1 teaspoonful crabmeat mixture in center of	one won	ton
       wrapper.	 Gather	edges together,	moisten	with egg and pinch
       or twist	to seal.  Heat oil in electric frypan or skillet to
       375 degrees F.  Fry in bunches until golden brown, about	3
       minutes.	 Drain on paper	towels.	 Serve hot with	Chinese
       mustard or red sauce.  Makes 2 1/2 to 3 dozen.
Newsgroups: rec.food.cooking
From: jhham@rodan.acs.syr.edu (Ji H. Ham)
Subject: RECIPE FOR GENERAL TSO'S CHICKEN?
Organization: Syracuse University, Syracuse, NY
Date: Tue, 17 Nov 92 13:03:41 EST


Hello All,

Does 	Anybody have a good recipe for General Tso's chicken?
If so, would you mind sending me a copy of it?

						Thanks in Advance,
						Thomas,
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: pseudo Bisquik???
Reply-To: jazzie@cix.compulink.co.uk
Date: Sun, 22 Nov 1992 16:00:00 +0000

 
It  must have been around 20 years (perhaps a year or more?)
ago  that  I had a set of recipes for making dry mixes  from
either  Woman's  Day or Family Circle magazine (to  me  they
were  always  essentially the same). I don't recall most  of
what  they had available, but I do recall they had something
that  was essentially a Bisquik look-and-feel-alike. I  also
remember  another for a pudding mix that even included  lots
of  powdered milk so all you had to add was water and a blob
of  butter  (I guess a bit of fat was necessary?) You  could
make  up  these  dry mixes and store them for  whenever  you
needed  some. Then you'd just scoop out enough for  whatever
it  was  you  were  making.  (I remember  having  a  lot  of
Tupperware in those days!)
 
Now,  I am living/working in England and do miss the ease of
Bisquik.  But  buying it here is enormously  expensive.  You
know...  it's found in the "imported foods" sections of very
expensive  shops like Harrod's and specialty deli's,  marked
up an enormous amount.
 
So, if anyone has something like this, would you please post
it  here? I am sure other people, even in the States!, would
enjoy it.
 
Thanks in advance,
 
Jazzie
Newsgroups: rec.food.cooking
From: guy@slustl.slu.edu (Guy Smith)
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Organization: Saint Louis University  Saint Louis, MO
Date: Fri, 20 Nov 1992 18:05:39 GMT

In article <19NOV199210125004@stars.gsfc.nasa.gov> offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:
>In article <psima01.722163612@convex>, psima01@convex.zdv.uni-tuebingen.de (M. Maisack) writes...
>>with all the stuffing recipes, one question remains:
>>what does one usually/traditionally have along with
>>the bird?
>
>In addition to the turkey and stuffing and turkey gravy, a cranberry sauce (a 
>somewhat tart creation, although it looks like cherry pie filling) and some 
>form of sweet potatoes are common in our house.  Some years my mom makes a 
>cranberry bread.  Anybody else?

My wife, a Minnesotan, likes to include wild rice. I like stuffing so we
usually have both.
From: shuff@texsun (Pat Shuff  Sun Houston SE)
Newsgroups: rec.food.cooking
Subject: ? rootbeen extract
Date: 16 Nov 92 11:04:59 GMT
X-Newsreader: TIN [version 1.1 PL6]


I recently got a bottle of root beer extract as a present and
haven't got a clue what to do with it.  Does anyone have anything
that they have made with root beer extract?  

P. Shuff
SE Sun Houston

Newsgroups: rec.food.cooking
From: westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal)
Subject: Re: REQUEST: hot mulled cider recipe
Organization: Lockheed Missiles and Space Co.
Date: Mon, 23 Nov 92 20:51:42 GMT

In article <1992Nov23.051044.16412@athena.mit.edu> cansoori@athena.mit.edu (Christina Ansoorian) writes:
>
>I am looking for a recipe for hot mulled cider, or some kind of
>hot punch made with cider and tea.  

Mulled Cider

2 qt apple cider
1/2 to 1 cup brown sugar
1 stick whole cinnamon
6 whole cloves
1 teaspoon whole allspice 
Nutmeg
Heat cider in saucepan; add ther ingedients; simmer 
15 minutes (longer is fine); strain. Serve in mugs with 
dash of nutmeg

fyi: I used whole allspice, and I used no nutmeg. It went over very well.


-- 
Dorothy Westphal, Sunnyvale, Calif. % Just when things are going your way...%
westphal@iscnvx.lmsc.lockheed.com   %               they get even better!   %
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: SOURDOUGH STARTER SUCCESS
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 20 Nov 92 10:58:26 CST

In article uupcb@uttsbbs.uucp, kevin.fong@uttsbbs.uucp (Kevin Fong)  writes:
|I've been trying to get a sourdough starter to actually "start" but
|after about a day of fermentation, it dies.  The following is the recipe
|that I got from a magazine:
|
|2C flour
|3T sugar
|1t salt
|
|Mix the above.
|
|2C warm water (105-115F)
|1T sugar
|1 package dry yeast
|
|Mix water, sugar and yeast.  Let set for 5 minutes.
|
|Add flour mixture to yeast solution.  Mix with whisk.  Pour into a
|2Q jar and cover with cheesecloth.  Let set in a warm place for 3
|days (85F). Stir once daily. Then set in refrigerator for up to 6 days
|before feeding.
|
|----------------------
|
|Well, after doing the initial steps of starting the fermenting, the
|starter will bubble and smell and look great for one day.  After the
|first day, it separates and smells really acrid (pungent).  It is also
|very watery.  According to the instructions, it should have a pleasant
|yeasty smell, be thick like pancake batter and have bubbles.  It has
|neither of the above after one day.  I've tried it three times without
|success.
|
|Can anyone give me some hints, or perhaps a better starter recipe to
|try?
|
|Kevin
|Internet:  sysop@uttsbbs.UUCP
|                                              

Have you checked out the FAQ files for rec.food.sourdough?  These are
available via anonymous ftp from ftp.ils.nwu.edu under the directory
pub/sourdough.


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: bdavis@netxcom.netx.com (Bill Davis)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Hot Bacon Dressing
Date: 21 Nov 92 00:14:29 GMT
Organization: NetExpress Inc., Vienna, VA, USA

|>	As you can guess I really want a recipe for hot bacon dressing.  
|>I was served this on spinach salad in a restaurant and it was fantastic!
|>They couldn't give me the recipe, because it came to them already prepared.
|>If anyone has a recipe, or any ideas on how to attempt it, I would really
|>appreciate it!
|>					Thanks in advance,
|>					Christine
|>					Mt. Allison University
|>					Sackville, N.B.


	I coaxed this recipe from a friend who worked at a restaurant.

	Fry 6 to 10 diced pieces of bacon depending on how fatty it is
	until nearly done.  Toss in three or four finely chopped 
	scallions or green onions and fresh black pepper to taste.

	When the bacon is cooked to your liking and the onions tender
	add in equal proportions (I use 1 cup each) fresh brewed coffee
	(secret ingredient, shhhhh!) and red wine vinegar.  Bring to a boil 
	and serve over fresh spinach leaves which will wilt from the heat.

	The bacon grease serves as the oil in the dressing.  Not for the
	faint of heart.

	Enjoy,

	--b	
	

-- 
// Bill Davis, NetExpress, Foster City Ca.   | "Chief! I DEMAND the CONE of 
//           "Mr fun" 			     | silence!"
// bill@netxwest.com  		    	     |   		 ^   ^
// Openwindows mailtool attachments accepted |  		( )-( )
Newsgroups: rec.food.cooking
From: reb@amc.com (Bob Brunjes)
Subject: Re: REQUEST: Stuffing Rec
Organization: Applied Microsystems, Redmond, WA
Date: Thu, 19 Nov 1992 00:14:41 GMT

In article <1926.3092.uupcb@synapse.org> barrie.lax@synapse.org (Barrie Lax)  writes:
>From: Barrie.J.Lax@Synapse.org
>BB<Subject: Re: REQUEST: Stuffing Recipes
>Attention: Bon Brunjes
>
>BB< Herewith do I bequeath unto you the TRUE WORD on the finest foul ever to
>BB<grease a lip.
>BB<This Thanksgiving will be the 29th anniversary of my first black
>BB<turkey.  I have prepared this critter on many other occasions than
>BB<Thanksgiving, and converted hundreds of un-believers to the TRUTH.
>
>God Bless you Bob Brunjes.
>I owned this recipe many years ago and through a sequence of events lost
>it. I well remember though the first time I served it. Disbelief, "you
>burned the turkey" remarks, "how could you" and the like. But when they
>cut into it and tasted it, oh my! oh my!. The crispness of the water
>chestnuts, the sweet tartness of the pineapple, oh how I could go on.
>I had given up hope of finding this recipe again, and here on my third
>day on the Net, you appear like Santa Clause, recipe in hand...and it's
>not even Christmas. Vaya con dios Bob Brunjes and may angels sing thee
>to thy supper.
>
And thank you Barrie.  With your permission, I'd like to add your
posting to my file containing THE turkey recipe.  It's a terribly
important thing to bring black turkey to the heathens, but it's
damned near overwhelming to be able to restore the recipe to
someone who has loved and lost.  No smileys; I mean it.

A friend of mine, who has himself cooked a multitude of black 
turkeys (he's where I got my Master Baster button) loves to
tell the story of having been invited to our FIRST black turkey
Thanksgiving.  He loves the part where two lady friends and I,
half-bagged on stingers, skip to the kitchen at the 15-minute
baste buzzer, pull out a turkey that appears to have been pure
crystalline carbon for _days_, baste it, and announce that it's
got another hour to cook.

You bet it's what we're having for Thanksgiving this year.

Thanks again, a lot.


Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com

Newsgroups: rec.food.cooking
From: hogg@tazenda.trl.oz.au (Stephanie Hogg)
Subject: Re: Holiday gifts from the kitchen
Organization: Telecom Research Labs, Melbourne, Australia
Date: Thu, 19 Nov 1992 04:19:54 GMT

In article <17707@bcars664.bnr.ca>, hwt@bcarh11a.BNR.CA (Henry Troup) writes:

|> Note for North Americans:  I grew up in Scotland.  My mother put up
|> about two hundred half pints of jams and marmelade every year.  The seal
|> was a standard kind for Britain: A disk of waxed paper on top of the
|> jam, about 1 cm head space, and a cellophane disk over the top of the
|> jar, held down on the outside with an elastic ("rubber") band.  These
|> were quite reliable, even though it seems incredible to me now.
|> 
|> I realize that the seals I remember from Scotland were simply a
|> modernized version of the waxed or lard-coated cloth used in the 1870's.
|> 
|> So, what over kinds of jar seal are still in used.
|> 

Most people I know still use the cellophane disk over the jars
with elastic (lacky) bands.  It's simple and you don't need special jars.
Don't seem to have any problems with it.  (Also you can give things
away as present without worrying about losing your preserving jars!)

However there are special preserving jars - with the rubber rings
etc to form the seal - available here.
         
|> Henry Troup - H.Troup@BNR.CA (Canada) - BNR owns but does not share my opinions
|> 	     Only eleven more shopping days 'till St. Andrew's Day!

-- 


Stephanie Hogg					telephone: +61-3-253 6102


Newsgroups: rec.food.cooking
From: fritz@fc.sde.hp.com (Gary Fritz)
Subject: Heated breadmakers
Organization: HP SESD, Fort Collins, CO
X-Newsreader: TIN [version 1.1.4 PL6]
Date: Wed, 18 Nov 1992 23:06:40 GMT

I know, I know, I'm committing a horrible sin by uttering the term
"bread maker" in this group.  So sue me.  :-)

I've had a Welbilt R2D2 for 2 years now, and am pretty unimpressed
with it.  I've had the same recipes made in friends' Hitachis,
Panasonics, and Zojirushi's, and I thought the bread was vastly better.
One of these days I intend to replace the Welbilt.

So, a question:  one of the difficulties of making bread for breakfast,
especially if you have a setback thermostat, is having the ingredients
at the right temperature for rising.  Do any of the breadmakers warm
their contents to 80degF or so, so the rising proceeds in optimal conditions?

Thanks!
Gary
From: brighid@bass.lkw.com (Brighid)
Newsgroups: rec.food.cooking
Subject: carrots - way too many!
Date: 17 Nov 92 17:04:50 GMT
Organization: Lakewood Corporation


I belong to a community farming plan and have received _way too
many carrots_! Aside from storing them in a root cellar (not
a possibilty for me) is there any way I can keep these carrots?
freezing? making huge batches of carrot cake?

Brighid				caretaker of copious carrots
brighid@bass.lkw.com
Xref: sparky rec.food.cooking:21122 rec.food.historic:813
From: wvenable@attunga.stats.adelaide.edu.au (Bill Venables)
Newsgroups: rec.food.cooking,rec.food.historic
Subject: Re: What's the worst cookbook you own?
Date: 24 Nov 92 14:33:36
Organization: Department of Statistics, University of Adelaide
NNTP-Posting-Host: attunga.stats.adelaide.edu.au
In-reply-to: ekman@netcom.com's message of Sat, 21 Nov 1992 16:47:44 GMT

>>>>> "Crossly" == Crossly the Glad-Eyed Bear <ekman@netcom.com> writes:

Crossly> Every now and then someone in this group asks something like,
Crossly> "What's the best cookbook for...?"

Crossly> My question is, what is the worst cookbook you own?

"Whoever writes a new book on cookery has to begin with an apology -- there
 are so many of them and most  of them are so bad.  All contain good ideas,
 original  or borrowed;  but  most of  them are  chaotic and  overlaid with
 rubbish,  --  the wildest  confusion  of  receipts,  distinctions  without
 differences, and  endless  repetitions, --  the  result  of stupidity,  of
 vanity,  and of  slavish deference to authority.  A  trifling variation is
 given  to  a  well-known  dish;  a  new name  bestowed upon it to  flatter
 someone's vanity; and then follows another and another receipt to choke up
 the  cookery  books  and  to  bewilder  their  readers.  People  run after
 novelties which are not  novelties at all, and in the turmoil  of  details
 lose  sight of  the central idea  which ought  to  govern the composition.
 Much of the folly of new names and  the slavishness of imitation  may have
 to do  in producing  such intolerable  confusion,  the  worst  part of  it
 unhappily is due to sheer ignorance and stupidity, as a few examples  will
 show..."

From the Introduction to "Kettner's Book of the Table", by E. S. Dallas.
(1877).

I don't think the intervening 115 years since Dallas wrote this rather
entertaining little diatribe have done anything but make matters worse, so
where do I start?  :-)

Bill
--
___________________________________________________________________________
Bill Venables, Dept. of Statistics, | Email: venables@stats.adelaide.edu.au
Univ. of Adelaide, South Australia. | Tel: +61 8 228 5412  Fax: ...232 5670