HDTenEightyP/NetNews huggingface dataset:
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Re: Request: Low-fat frosting Ideas
Organization: NCAR/UCAR
Date: Wed, 7 Oct 1992 17:30:47 GMT

In article <1992Oct6.223355.22112@sol.UVic.CA>, jpanusa@sol.UVic.CA (John Panusa) writes:
> My husband is a low-fat freak and his birthday is
> in a couple of days...  I'm going to make an angel
> food cake but am at a loss for a low-fat frosting.
> Normally I would use whipping cream combined with
> chocolate pudding powder, but whipping cream is full
> of fat.  I've thought of using the ready-made frostings
> in the store, but I'm not sure how it will go with the
> angel food cake.  Any ideas?????

You can make a "hard" frosting by mixing confectioner's sugar with 
liquid.  Start with a small amount of liquid, add in confectioner's sugar
until it's all mixed, then add more sugar a little at a time until you
absolutely have to add more liquid.  You would be surprised at how little
liquid you need!  The result is similar to fondant.

I am being deliberately general about "liquid" because you can use 
a variety of liquids, singly or in combination:  milk, coffee, orange
juce, liqueurs.  Orange juice and triple sec is a good combo, as is
coffee and amaretto.  You can also mix cocoa powder in.

If the prospect of angel cake and a confectioner's sugar frosting sounds
too dry, spread a layer of jelly or jam on the cake first.

-- 
/\     It's not denial.  I'm just very selective about the reality I accept.
  \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu    
      \______________________________________________________________________
Newsgroups: rec.food.cooking
From: morrissey@scivax.stsci.edu
Subject: Re: REQUEST: Sourdough Starter and Bread Recipes
Organization: Space Telescope Science Institute
Distribution: na
Date: Tue, 13 Oct 1992 13:14:07 GMT

In article <1992Oct12.173018@is.morgan.com>, spgo@is.morgan.com (Stefan Goellner) writes:
> Check out rec.food.sourdough.
> 


It's been syggested, but my site doesn't carry it.

Newsgroups: rec.food.cooking
From: "angela allen" <angie@moose.cs.indiana.edu>
Subject: Re: how to make yogurt
Organization: Computer Science, Indiana University
Date: Thu, 15 Oct 1992 13:48:47 -0500

rlwilliams@gallua.gallaudet.edu writes:
>	someone just told me it was EASY to make your own yogurt. he said 
>you just put a gallon of yogurt in a bowl, add a little store bought yogurt 
>as a starter and let it sit for a week and it will turn to yogurt. Can this 
>be true? Is it really that easy?  I thought I'd seen yogurt machines...

Yogurt machines just, well, mechanize the process. Yogurt existed
before the machines, so there must be a way to make it without them.

The way I know of is that you heat your milk thoroughly to kill any
existing creatures (not sure this is necessary with pasteurized
milk...), let it cool a bit and add a spoonful of store yogurt as a
starter. Keep the container warm for a while (like, overnight) by
insulating it with a blanket or something, to give the beasties a nice
place to grow.

Newsgroups: rec.food.cooking
From: jrtrint@srv.PacBell.COM (John Trinterud)
Subject: Re: REQUEST: Cranberry Muffins
Organization: Pacific * Bell
Distribution: rec
Date: Fri, 16 Oct 1992 18:44:54 GMT

In article <MCGRANT.92Oct16110714@rascals.stanford.edu> mcgrant@rascals.stanford.edu (Michael C. Grant) writes:
>
>I would be particularly interested in a whole wheat cranberry
>muffin...
>
>Sorry I don't have one myself. If I find one I'll post it.
>
>Mike

Mike,

Mebbe these will do the trick??

John T -


************************
cranberry.orange.muffins
************************


> piatko@cs.cornell.edu (Christine Piatko) writes
>I am looking for a healthy recipe for cranberry orange muffins...


The following is plagiarised from _The Lighthearted Cookbook_ 
by Anne Lindsay.  It's a collection of low-fat, high-fibre, generally 
healthy recipes published by the Canadian Heart Foundation.  I recommend 
it strongly. If anyone outside Canada would like to get a copy, e-mail 
me and I'll send you their address.  It's a large-format paperback, 240pp, 
and costs CAN$ 14.95, plus shipping.  I believe that some portion of the 
price goes for research.

The recent discussions of olive and canola oils on this group have 
reminded me that this book contains a "buyer's guide to vegetable oils", 
which includes a chart with analysis of the fat content & ratios of poly- 
and mono- unsaturated, to saturated fat for the commonly-available types 
of oils.  If sufficient interest is shown (i.e. if a mail message pours in) 
I'll type it in and post it.  According to the CHF, the "best" all-purpose 
oils are canola, safflower, and sunflower, in that order.  

Anyway, here are the muffins...

Cranberry-Orange Muffins

3/4 cup natural (wheat) bran
3/4 cup whole-wheat flour
1/2 cup granulated sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 1/3 cups cranberry sauce (homemade or canned)
1 egg, beaten slightly
1/2 cup buttermilk or low-fat plain yogurt
1/4 cup vegetable oil  
1 tsp orange rind

In bowl, combine bran, flour, sugar, cinnamon, baking powder, and baking soda;
mix well.  Add cranberry sauce, egg, buttermilk or yogurt, vegetable oil and
orange rind; stir just until combined.

Spoon batter into paper-lined or nonstick muffin tins.  Bake in 400F oven
for 25 minutes or until firm to the touch.  Makes 12 large muffins.

Laura Pylypow    Department of Chemistry, University of Waterloo
laura@gwchem.waterloo.edu
laura@gwchem.uwaterloo.ca


Thanks to Laura!

John T -

-- 
jrtrint@srv.PacBell.COM            "If you want to feel really kneaded, and
                                    love to roll in the dough, make bread !"
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: noodle problem
Date: 14 Oct 92 19:49:49 GMT
Article-I.D.: iscnvx.1992Oct14.194949.23572
Organization: Lockheed Missiles and Space Co.

In article <1992Oct11.202519.11582@galileo.cc.rochester.edu> nkli_ltd@uhura.cc.rochester.edu (Natisha Kling) writes:
>
>Lately, whenever I cook noodles the water gets thick & cloudy white and
>the noodles get real pasty.  It doesn't matter how long or how short I 
>cook them.  I am cooking on an electric stove with visions cookware.  
>Does anyone have any insight on how to correct my noodle problem?
>
>If you can help me out please email me at nkli_ltd@uhura.cc.rochester.edu

put a little oil in the water (salt is not necessary)

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: pw@panix.com (Paul Wallich)
Newsgroups: rec.food.cooking
Subject: Yet more fennel
Date: 14 Oct 92 04:05:46 GMT
Organization: Trivializers R Us

This worked pretty well just today:

Fennel Chicken

1 roasting chicken, approx 4.5 lbs
1/2 bulb fennel, including tops
4 cloves garlic
sage, thyme, salt, pepper, lemon juice (optional)

Cut tops off fennel and reserve (I love that term!)
chop the stalks and bulb
Dust body cavity of chicken with 1 T thyme, 1 T sage
Stuff with chopped fennel
Place the fennel tops in the bottom of a crock pot.
Place chicken on top, pour 1 T lemon juice into cavity
Dust chicken with additional 1T sage, pepper and salt to taste
Cover with domed lid and cook on medium about 9 hours.
Remove chicken, discard fennel tops, reserve broth.
Serve w/ brown rice and a dry red wine
Newsgroups: rec.food.cooking
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: Comfort Food
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Distribution: na
Date: Tue, 13 Oct 92 20:44:37 GMT

In article <1992Oct12.152353.1@cubldr.colorado.edu> matthews_k@cubldr.colorado.edu writes:
>In article <1992Oct12.145208.1@scivax.stsci.edu>, morrissey@scivax.stsci.edu writes:
>>> 
>
>I know I'm going to get moans for this, but...
          ^^^^^^^^^^^^^^^^^^^^
>Tapioca.  Yep.  Good, ol'fashioned, eggy-custardy tapioca.  Warm.
>
>Kellie M-S
>internet::matthews_k@cubldr.colorado.edu
>

 So who's moaning? Tapioca is sheer heaven when it's made right :^)

  Doris
From: eloo@ic.sunysb.edu
Newsgroups: rec.food.cooking
Subject: REQUEST: Butter Cookies
Keywords: butter cookies or fancy italian cookies
Date: 9 Oct 92 13:13:38 GMT
Followup-To: eloo@ic.sunysb.edu
Distribution: usa
Organization: SUNY
Originator: eloo@csws20.ic.sunysb.edu


	If someone has a recipe for these cookies, please post
(or email) the recipe.  The local bakeries in my area call simply
call them "butter cookies" and some markets label them as "Italian
cookies".  They're priced at about $5-$8/lb. 

Thanks.

Ed.  (eloo@ic.sunysb.edu)
Newsgroups: rec.food.cooking
From: whitley@mksol.dseg.ti.com (harlon whitley 952-2342)
Subject: QUICK CORIANDER CHICKEN BREASTS
Organization: Texas Instruments Inc
Date: Wed, 7 Oct 1992 13:01:23 GMT



 QUICK CORIANDER CHICKEN BREASTS


 3    Tablespoons light soy suace
 1    Tablespoon coriander seeds, crushed
 1    Tablespoon red wine vinegar
 1    teaspoon brown sugar
 2    cloves garlic, minced
 1/4  teaspoon poultry seasoning
 4    boneless, skinless chicken breast halves
 1/2  teaspoon coarsely ground pepper
 1    Tablespoon olive oil


 Place soy sauce, seeds, vinegar, brown sugar, garlic
 and poultry seasoning in food processor container; 
 process for 1 minute.

 Place chicken breasts in shallow bowl; pour sauce over
 chicken and turn to coat well.  Sprinkle with pepper.
 Heat olive oil over medium heat in a skillet.  Add
 chicken and cook, turning, about 7 minutes per side
 or until fork can be inserted with ease.  Pour any
 remaining sauce over chicken after first time it's
 turned.  Makes 4 servings.

 Per serving: Calories 172  Fat 4.9g  Cholesterol 67mg
 Sodium 699mg  Percent calories from fat 27%


 Enjoy!
Newsgroups: rec.food.cooking
From: uxgisd@ritvax.isc.rit.edu
Subject: recipe for stewed tomatoes and salsa
Reply-To: uxgisd@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Tue, 6 Oct 1992 19:18:37 GMT

I posted this earlier, but didnt see it.  Sorry if you read this twice.
I wanted to do some tomatoe canning this upcoming weekend. I'm relatively
new at canning.  I did can some tomatoes last weekend, everything seems 
ok so far :-).  

This time I wanted to can stewed tomatoes.  I also love salsa.  I wanted 
to try a recipe and can it.  I've copied some salsa recipes that were 
posted earlier, but now I cant find them, figures!

Any helpful hints would be appreciated.

Thanks,
Ursula
From: ker@cbnewsj.cb.att.com (kenneth.roser)
Newsgroups: rec.food.cooking
Subject: What is tahini?
Date: 7 Oct 92 18:29:05 GMT
Article-I.D.: cbnewsj.1992Oct7.182905.15983
Distribution: usa
Organization: AT&T

I have a recipe from an Egyptian cookbook that lists an ingredient 
called TAHINI.  Can anyone tell me what this is and where I can get it?
-- 
--------------------------------------------------------------------------------
Ken Roser - WA2VCI - ker@mtgzfs3.att.com - AT&T Bell Laboratories - 908-957-5822
--------------------------------------------------------------------------------
From: dfw@thumper..bellcore.com (Doris Woods)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 8 Oct 92 20:42:16 GMT
Article-I.D.: walter.1992Oct8.204216.8828
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE

In article <1992Oct8.170934.17526@epas.toronto.edu> sfysh@epas.utoronto.ca (Stephanie Moskal Fysh) writes:
>
>I have a soft spot for Kraft Dinner, but my husband strongly
>disapproves of it, so I have to sneak to the corner store for single
>boxes and eat the whole thing before he gets home...
>
>And hot chocolate, of course.  With lots and lots of chocolate!
>
>- Stephanie Fysh
>

 I agree with the Kraft dinner also. Actually any macaroni and 
cheese will do.

However when I'm sick it's Lipton's chicken noodle soup with saltine
crackers or Mashed potatoes.

"D"
Newsgroups: rec.food.cooking
From: nat@megatek.com (Natalie Nguyen)
Subject: REQUEST :  PEANUT BUTTER CHEWY BAR
Organization: Megatek Corporation, San Diego, California
Date: Thu, 15 Oct 1992 22:31:41 GMT

I was wondering if anybody have a recipe for peanut butter chewy bar that
I can have. It has sugar icing spread on top & they are usually cut into 
square pieces kind of like brownies. I'm not sure what they are call but 
I heard my friend called it "peanut chew".

thanks
From: davids@hpsdde.sdd.hp.com (David Schwantner)
Newsgroups: rec.food.cooking
Subject: Re: Comfort Food
Date: 9 Oct 1992 15:52:23 -0700
Organization: Hewlett Packard, San Diego Division
NNTP-Posting-Host: hpsdde.sdd.hp.com

In article <1992Oct9.211734.10077@lambda.msfc.nasa.gov> rich@theophilus.msfc.nasa.gov writes:
>Our (family) favorite is a big steaming pot of Hot 'n Sour soup
>made Chinese style (there were some GREAT recipies going by lately)
>and a big loaf of Dudley's Sourdough bread from the bakery in San Diego.
>

Ah, Dudley's (actually in Santa Ysabela (sp?), out past Ramona on the way to
Julien for a piece of apple pie and a buffalo burger). This is probably one
of the best kept secrets for locals (too far out of town for tourists, and
the lines are already too long). I have very fond memories of there bran muffin
on camp out trips when I was a kid. The only way to duplicate Dudley's is
to make it fresh, home made, with good flour. I have never found another
bakery to make bread as good as Dudley's. (:-) - tangental threads start
here!)

-----------------------------------------------------------------------
David Schwantner - Hewlett-Packard - San Diego Site
Internet : davids@hpsdde.sdd.hp.com / davids%hpsdde@sdd.hp.com
Slow path: 16399 W. Bernardo Dr., San Diego, CA 92127, USA
-----------------------------------------------------------------------
Disclaimer: All opinions expressed here are the sole resposibility of the  
author, and therefore are neither shared, owned, nor payed for by H-P. 
-----------------------------------------------------------------------
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Coating/Batter for Deep Fried Veggies?
Date: 13 Oct 92 17:26:34 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Distribution: na
Organization: SCRI, Florida State University

In article <26287@oasys.dt.navy.mil> 421s@oasys.dt.navy.mil (Teresa Masser) writes:
>Simply mix up some pancake mix as directed and dip your veggies into
>that before deep frying.  If you wish to make a zestier batter, add
>some italian spices in the mix and salt and pepper to taste.

  Well, I kept waiting for someone to post the answer to the original
  request ("How do I keep the coating batter from coming off the
  veggies??") since I figured everyone knew the answer except the
  poster.

  But it does not seem to have been posted.  So here is the secret:
  Get the batter *cold* before you dip the veggie sticks into it.
  Put it in the refrig overnite.  Or in the freezer a while, if you're
  in a hurry (although batter should be allowed to sit at least 8 or
  10 hours before using - the chemical reactions all need to take place).

John
(p.s.  I'm talking about the kind of batter which was mentioned in the
 original post, BTW).


 



--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
   "America was largely populated by early ethnic cleansing movements
            in Europe, with England leading the way."
Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Re: Comfort Food
Organization: The Original Estrogen-Crazed Lust Bunnies
Date: Wed, 14 Oct 1992 19:10:02 GMT

In article <1992Oct14.000412.16036@sqwest.wimsey.bc.ca> marcy@sqwest.wimsey.bc.ca (Marcy Thompson) writes:
>
>Campbell's Tomato Rice soup and a grilled cheese sandwich

I've noticed an amazing number of posters have mentioned the tomato
soup and grilled cheese combo.  It's a comfort food for me, too; but
the grilled cheese has to be Velveeta, 'cuz that's what my favorite
aunt used.

Fried egg sandwiches, too.  Haven't had one of those in ages.

My aunt was definitely a Depression era cook.  Long after my uncle
became wildly successful, she was still pinching pennies by making
her own clothes and saving *everything* for reuse (decades before
recycling).

Charleen

--
Did you hear that the Postal Service is coming out with an Elvis stamp?
It'll only be used on packages weighing 250 pounds or more.
Newsgroups: rec.food.cooking
From: nat@megatek.com 
Subject: REQUEST: Peanut Butter Chewy Bar
Reply-To: nat@megatek.com
Organization: Megatek Corporation, San Diego, California
Date: Mon, 12 Oct 1992 18:08:43 GMT





Newsgroups: rec.food.cooking
From: charleen@ADS.COM (Charleen Bunjiovianna)
Subject: Re: Cranberries (was REQUEST: Cranberry Muffins
Keywords: lo-fat
Organization: The Original Estrogen-Crazed Lust Bunnies
Distribution: rec
Date: Fri, 16 Oct 1992 18:59:24 GMT

In article <9766@emory.mathcs.emory.edu> mworley@mathcs.emory.edu (Meg Worley) writes:
>In article <1992Oct15.145834.16985@aplcen.apl.jhu.edu>, jern@visual1.jhuapl.edu (Bob Jernigan) writes:
> 
>> Cranberries are grown in the northeastern US states and are
>> harvested ONLY in the fall.  For some of us, this is a good thing. :-)
>
>I realize that, but Dunkin Donuts et al. manage to obtain cranberries
>year round, so why can't I (she whines plaintively)?

Well, there are frozen cranberries (or maybe not).

I had heard that the last several years were particularly disastrous
for cranberry farmers and supplies would be very short.  Anyone have
more info?

Charleen

--
My family ran a petting zoo, and then a heavy petting
zoo for people who *really* liked the animals. -- Ellen Degeneres
From: hmmgm@gruc11.nor.chevron.com (Michael Milligan)
Newsgroups: rec.food.cooking
Subject: Re: shareing kitchen chores
Date: 9 Oct 92 16:51:12 GMT
Distribution: na
Organization: Chevron

In article <1992Oct9.142927.12983@meaddata.com>, alison@meaddata.com (Alison MacLellan) writes:
|> In article <1992Oct8.182647.13371@cbnews.cb.att.com> amo@cbnews.cb.att.com (arlene.m.osborne) writes:
|> >In article <1992Oct8.170916.3086@mks.com>, kate@mks.com (Kate Parson) writes:
|> >> how long it takes me to prepare dinner, but 15-30 seconds before I am
|> >> finished I hear "Anything I can help with?"
|> >> 
|> >
|> >My favorite is when you've staggered back and forth from the garage
|> >lugging groceries and bags of dog food or something just as unwieldy
|> >like gallons of juice or kitty litter.  After the third trip (the
|> >last one, just as you are closing the third door and trying not to
|> >step on the cats who have assembled under your feet, and desperately
|> >trying not to drop the bag that is ripping, you hear "Is that the
|> >last of it, or do you need help??"....
|> >
|> >
|> >:>  happens to me all the time!
|> >Arlene
|> 
|> My darling hubby is considerably less subtle than this.  He will actually
|> ask, are you close enough to done yet for me to ask if you need any help?
|> 
|> He thinks it's cute.
|> 
|> --
|> 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. 

Gentlemen, are we going to stand for this abuse?!?

I'm not, I think I'll go get a beer and sit down for it.

(Sorry, it had to be said.)

Mike  
Newsgroups: rec.food.cooking
From: joxley@cbnewsk.cb.att.com (jody.oxley)
Subject: Availability of cranberries
Organization: AT&T
Distribution: bl
Date: Fri, 16 Oct 1992 16:39:19 GMT
Keywords: freeze them

I always stock up on cranberries in the fall and toss the bags in the
freezer. Then they're available all year round for my favorite cranberry
apple crisp. You don't need to thaw them--just add them frozen. I will
post the crisp recipe as soon as I get back my copy of _Jane Brody's
Good Food Book_. 

Jody Oxley

By the way, if anyone out there is cooking up stewed apples, try 
throwing in some cinnamon red hot heart candies. They turn the apples
pink. My Grandma always made them that way, and we loved them.
From: martin@adpgate.UUCP (Martin Golding)
Newsgroups: rec.food.cooking
Subject: Re: WHAT IS TAHINI?
Date: 9 Oct 92 21:40:04 GMT
Article-I.D.: adpplz.1622
Organization: ADP Dealer Services R&D, Portland, OR

stephanie.dicamillo@satalink.com (Stephanie Dicamillo) writes:
> Sesame Seed Paste!  It's delicious and can usually be found in better
> grocery stores in a can.  It makes a great dip called 'hummus' by adding
> garlic, lemon juice, olive oil and black pepper - 

I've been quiet for a long time, really I have, ordinarily I don't get into
word confusions, since we cheerfully corrupt nearly every word we borrow,
(see the discussion on latte for a clear example), but this is too much.
And I have been good for an inordinately long time.

Nothing personal, of course, this is indeed the current US usage, but
hummous means garbanzo beans. Nothing more or less. The dip is hummous
bi tahini, meaning garbanzo beans with tahini. A small oversight- you
left out the chickpeas in your recipe.

(Unless you intended to provide the recipe for tahini sauce, which you did,
except that my cookbooks all add a little water. Delicious with reheated
or grilled lamb. Use the best available olive oil.)

I wouldn't even bring it up, but there are other good middle eastern chickpea
dishes that disappear in the noise when the word gets confiscated like that.


Martin Golding   | If there were a God,
   DoD #236      |  cocoa butter would be monounsaturated.
[motcsd!]mcspdx!adpgate!martin
Newsgroups: rec.food.cooking
From: xmpp@uxa.ecn.bgu.edu (Melody Paul)
Subject: Wheat Waffles
Organization: Educational Computing Network
Date: Tue, 13 Oct 1992 14:32:58 GMT

Hi, I would like to know if there are any Wheat based pancake and
waffles mixes on the supermarket shelves?  If not does anyone have a
recipe for wheat waffles?
-- 
Melody P. Paul			Office:   708/534-0200
Technical Editor		Fax:      708/534-2042
Educational Computing Network	Internet: xmpp@uxa.ecn.bgu.edu
University Park, IL 60466	BITNET:   xmpp@ecnuxa
Newsgroups: rec.food.cooking
From: dtorok@nynexst.com (David Torok)
Subject: Re: Cream Puffs
Organization: NYNEX Science & Technology, Inc.
Date: Fri, 9 Oct 92 16:54:55 GMT

jschwarz@lonestar.utsa.edu (Jan A. Schwarz) writes:
: 
:    Does anyone have a recipe for the custard used in cream puffs or
:    chocolate eclairs?
: 
:    Thanks in advance.
: 
:    Jan

I use a quick-n-dirty method of:
  1 pkg instant (or regular) french-vanilla pudding, prepared w/ 1 1/2 C. milk
  1 C. heavy cream, whipped stiff

Fold together.  It's not very sweet, and it's fast and easy.


-=$>Dave<$=-
-- 
David Torok, NYNEX Science & Technology, 914-644-2378 Fax: 914-644-2404
500 Westchester Ave, White Plains, NY 10604  "torok@nynexst.com"  Juggle!
Newsgroups: rec.food.cooking
From: scott@goblin.med.ge.com (Scott Hinks,asl,521-6326)
Subject: Re: REQUEST: Hot and Sour Soup
Reply-To: scott@goblin.med.ge.com
Organization: General Electric Medical Systems
Date: Wed, 7 Oct 92 20:17:35 GMT

I am also interested in good H & S Soup recipes.
If anyone has a good one, please add me to your
email list or post it.  Thanks.


Newsgroups: rec.food.cooking