HDTenEightyP/NetNews huggingface dataset:
From: l451678@portal.lasc.lockheed.com (BECHINSKY, SYLVIA)
Subject: Re: Soup
News-Software: VAX/VMS VNEWS 1.41    
Keywords: fast, easy, low-fat
Organization: Lockheed Aeronautical Systems Co. - Rye Canyon
Distribution: usa
Date: Thu, 15 Oct 92 16:53:03 GMT

In article <56511@olivea.atc.olivetti.com>, sweeney@flash.ATC.Olivetti.Com (Peggy Sweeney) writes...
>I'd love to be able to have soup & salad for dinner on week-day evenings
>*without* planning ahead. In other words, I'd like some soup recipes
>that I can start at 6:00 and eat at 7:00 or 7:30.
> 
>Peggy Sweeney


I make a Tomato Rice Soup that takes about 1/2 hour.  Ingredients are one
large can of Tomato Juice, about 1/4 cup of rice (rinsed off) and one or two 
packets of Sweet N Low (or whatever sweetener you prefer, and to taste).

Put a little oil into pot with about two or three tablespoons of flour.  Brown
the flour, then put in approx. 1/2 glass water.  Add the juice and sweetener
(your choice), bring to a boil.  When at a boil, add the rice (rinsed off) and
simmer for approx. 1/2 hour.

If you prefer a little more rice then the soup would be thicker.  Hope you 
don't mind the approximations, recipe is my Mom's and I learned to cook her
way.....practically no measuring at all.  This is one of my favorites on 
chilly evenings and easily made after I get home from work.  Yes, contrary to 
the hype, it gets chilly in Southern Calif.


Sylvia Bechinsky
From: isar@ac.dal.ca
Newsgroups: rec.food.cooking
Subject: Re: Choc Cake w/ beets
Date: 16 Oct 92 10:04:10 -0300
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <1992Oct14.151323.17342@news.cs.brandeis.edu>, reynold@binah.cc.brandeis.edu writes:
> I've been waiting for the Chocolate cake made with
> beets to appear.  
> 
> Did I miss it?  Could someone please post or mail
> it to me?
> 
> Thanks,
> Susan

*****************************************************************************



  Hi Susan,

    Well, it took me a little longer than I planned on, but I reproduced
the recipe a few postings past. In my system, that message reads as # 31929
whereas yours comes as 31947.  I'm not sure if this helps.  Let me know if
you read it, I can always e-mail it...


Isabel R.



Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: REQUEST: Hot and Sour Soup
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Sat, 10 Oct 1992 05:20:24 GMT

I know that this is going to sound a wee bit strange especially
considering that I would kill for a good hot & sour soup but....
Knorr has a Hot & Sour soup mix that is incredible with just a wee
bit of doctoring.  I add some extra vinegar, a bit of chili sauce and
swirl the egg in.  Really is quick.
From: jane@tortoise.ee.lbl.gov (Jane Colman)
Newsgroups: rec.food.cooking
Subject: Re: substitute applesauce for oil 2 .....
Date: 15 Oct 1992 18:01:36 GMT
Organization: Lawrence Berkeley Laboratory
Reply-To: jane@tortoise.ee.lbl.gov (Jane Colman)
NNTP-Posting-Host: 128.3.112.27
Keywords: Applsauce, Oil

In article <1992Oct13.153117@max.sfc.sony.com> vnemmer@max.sfc.sony.com (Veronica Nemmer) writes:
>
>Yes Egg Beaters, have a lot of fat... no cholesterol though, alot of good that does those of us who are watching the old cholesterol level.  Cholesterol in most of us is made from the fat we ingest, so egg beaters are out... Might as well have the real th
>ing for half the cost.

Not according to the nutritional information on the label.
Some of the other egg-based egg substitutes are high in fat,
but Egg Beaters have practically none.  They are mostly egg
whites with some additives (don't have the label in front of
me, so I can't say what) to give them the color and texture
of eggs.  I use them when the color and texture are important
(e.g. omelets) and use egg whites the rest of the time (much
cheaper, and my cat loves the yolks).

Jane Colman
From: wells@athena.cs.uga.edu (Scott Wells)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: breadpudding
Date: 16 Oct 92 17:18:21 GMT
Organization: University of Georgia, Athens

In article <1992Oct16.152057.5189@pttdis.pttnwb.nl> franki@prso.pttnwb.nl (Frank van Ierland) writes:
>Has anny one there a receipt for a cajun style breadpudding ?
                      ^^^^^^^

The old way one spelled/pronounced "recipe": Some people around here
still use it.


Anyway, I have never heard of a cajun stlye bread pudding,although
that doesn't mean that there isn't one.

I did find a recipe from the "Williamsburg Art of Cookery," a cookbook
of old recipes in a colonial format.

A Baked Bread Pudding

Take a Penny-loaf [of bread], cut it into thin Slices, then bil a Quart
of Cream or new Milk, and put your Bread, and break it very fine; put
five Eggs to it, a Nutmag grated, a quarter  of a Pound of Sugar, and
half a Pound of Butter; stir all these well together; butter a dish,
and bake it an Hour.

Williamsburg, 1742.
-- 
Scott Wells                        +  
Internet: wells@athena.cs.uga.edu  + 
University of Georgia		   +
Athens, Georgia, USA               +
From: jbcn+@andrew.cmu.edu (Joy Banks)
Newsgroups: rec.food.cooking
Subject: Summary Hot/Sour Soup
Date: 9 Oct 92 14:28:32 GMT
Organization: Temporary Employment Service, Carnegie Mellon, Pittsburgh, PA


Thanks to all who sent me recipes for Hot and Sour Soup.  We plan to
have a taste test this weekend.  This is the first time I have posted
anything to this billboard and I was amazed at the response I got...I
think you will be too.   -Joy



FROM:   "Dan Kidorf" <kidorf@chaos.cs.brandeis.edu>

I believe I got this from that Chine Chef on PBS, Martin XXXXX.
I find the vinegar, soy sauce/broth, sesame oil, and hot pepper
sauce relationships most important to the soup.  I can mix
and match the other stuff and still get a soup that tastes
just like the restaurants.

-------------------------------------------------------------------------------
HOT and SOUR RICE SOUP: (Serves 6)

	6     dried black mushrooms (soaked, drained and sliced thin)
      5.5 C   broth
      1/4 lb  boneless pork (cut into matchsticks)
      1/2 C   slivered Bamboo shoots
      1/2     small carrot  (cut into matchsticks)
      1.5 C   rice, cooked
      1/4 C   rice or white vinegar	2 T   cornstarch
	2 T   soy sauce			2 T   water
      1/2 t   white pepper		1     egg, beaten
	1 t   sesame oil		2     green onions, thinly sliced 
      1/2 t   hot pepper sauce

In 4-quart Dutch oven, heat broth to boiling on medium heat.
Add pork, mushrooms, bamboo shoots, and carrots.  Cook 3 minutes.
Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce.
Return to a boil, reduce heat, and simmer 3 minutes.
In a cup, stir together cornstarch and water until smooth.
Gradually stir it into the soup.  Cook until slightly thickened.
Remove from heat.  Gradually add egg in a steady stream, stirring constantly.
Garnish with green onion.
-------------------------------------------------------------------------------
FROM:  SECBU%SLACVM.BITNET@BITNET.CC.CMU.EDU

This was posted to the net not too long ago and I made
it.  It was pretty good.  It didn't taste like the restaurants
but I liked it just the same.
From: slib1620@altair.selu.edu
Newsgroups: rec.food.cooking
Subject: Re: help ... need beet recipes
Date: 7 Oct 92 15:16:44 GMT
Reply-To: `
Organization: Southeastern Louisiana University

In article <1992Oct6.181646.7201@magnus.acs.ohio-state.edu>, lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:
> Help, the garden is overflowing with beets this year.  Any idea what
> to do with them?  Any help will be appreciated!
> Lori Rellick


I have a Hungarian Recipe that my family enjoys.....                                              

			Cekla Salata
			(Beet Salad)

1 (16 oz.) can sliced beets or			dash of salt
(2 or 3 large beets boiled and peeled & sliced)
3/4 c. vinegar
1/4 c. + 3 tbsp. sugar (you may add more
 or less to suit your taste)


Drain juice from beets into bowl.  Add vinegar and sugar.  Mix together until
sugar dissolves.  Add beets.  Cover and let stand in refrigerator for 2 hours,
so flavors will blend before serving.

NOTE:  For variety you can add a few thin onion slices to beets.

Pat Friedman  INTERNET slib1620@selu.edu
Newsgroups: rec.food.cooking
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Subject: Re: Comfort Food
Organization: University of Virginia
Date: Wed, 14 Oct 1992 19:49:07 GMT

Gravy, as I was raised to understand the term anyway, is a
liquid thickened with some agent.  The liquid is usually the
stock left over from cooking a roast or a bird, tho milk is
often used as well.  Thickening agents can be corn starch,
flour, arrowroot, etc. 

Hmmmm.  I guess white sauce doesn't qualify as gravy, although 
it is made by the above method, pretty much.  Who can know?

--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ aan3q@poe.acc.Virginia.EDU | God may be subtle, but He isn't  +
+   I speak only for myself. | plain mean.   --Albert Einstein  +
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
Newsgroups: rec.food.cooking
From: aliki@nova1.stanford.edu (Alexandra Schmidt)
Subject: Low-fat angelfood cake enhancements
Organization: Stanford University
Date: Thu, 8 Oct 1992 04:29:07 GMT

I wouldn't recommend going with a frosting at all, just because
the cake itself is so light I wouldn't want to weigh it down. . .

One thing that might be nice, though, is to serve it with a homemade
raspberry sauce.  Defrost a bag of frozen raspberries, saving the juice
(the kind marked 'lightly sweetened' is fine).  Put the juice in a glass
measuring cup and microwave it until it's reduced by half.  Meanwhile
run the berries through a food mill to puree them (this will take out a lot
but not all of the seeds. When I want to get all the seeds out I then 
press the puree through a fine strainer.  Pain in the butt but the resulting
velvety sauce is nice!).  Then add the reduced juice, and a bit of lemon
juice, sugar to taste, and a splash of Chambord if you have that on hand.

This freezes well, so if you go to the trouble, defrost more than one bag
and make extra!

			. . .A.
Newsgroups: rec.food.cooking
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: Comfort Food
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Distribution: na
Date: Wed, 14 Oct 1992 17:56:26 GMT

In a recent rec.food.cooking article, mmr@cs.rit.edu (Margaret M Reek) wrote:
>
>Baking bread also does it for me on those gray days.  Especially
>something a bit different (hot pepper bread, poultry stuffing bread,
>etc).

"Poultry stuffing bread"?

What's that? Can we have a recipe? Please?


Marcy
-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sqwest.wimsey.bc.ca (preferred) or marcy@sq.com
From: neve@nlm.nih.gov (Leif Neve)
Newsgroups: rec.food.cooking
Subject: Fried Green Tomatoes
Date: 15 Oct 92 12:42:02 GMT
Reply-To: neve@nlm.nih.gov
Organization: National Library of Medicine

The "Fried Green Tomatoes" video is out and I want to serve it up to
my movie guests with a real serving of same. Besides, frost is imminent
in the area and my tomato bushes are still loaded down with green.

If there was a recent flurry of fried green tomatoes recipes could some
kind soul send them to me? Otherwise, I'll take recipes -- from the lowly
flour/salt/pepper ones my mom used to serve up (but which I wouldn't touch
as a kid) to recipes more exotic.

Thanks,
Leif Neve
Newsgroups: rec.food.cooking
From: auwen@convex.com (John David Auwen)
Subject: BUFFALO WING RECIPE
Summary: BUFFALO WING RECIPE
Keywords: BUFFALO WING RECIPE
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
Date: Sat, 10 Oct 1992 16:46:01 GMT
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.

Here it is folks, an authentic Buffalo wing recipe.  Please pass it on to
as many people as possible. 


This is my version of the authentic recipe that Denis Lynch posted
several months ago.  He used to cook wings for a living in Buffalo,
so he should know how to do it.  I've done this many times and have
always gotten good results.  These are best eaten while drinking
beer.  They can also be served with celery sticks and blue cheese
dressing.  Yes, the BCD is to dip the wings in!

	                   Buffalo Wings
	                   -------------

	  2 lb. Chicken Wings
	1/4 cup Margerine (not butter)
	1/2 cup Durkee's Louisiana Hot Sauce (used to be Frank's)

	Heat cooking oil in a deep fryer to 375 F.  
	Cut each wing into 3 pieces and discard the wingtips. 
	Do not remove the skin from the wings.
	Fry them for 12 - 15 minutes in small enough batches that
	the oil temp won't drop below 325 F.  My deep fryer will
	handle 2 lb at a time.  I usually put the "drumettes" in first
	because they take slightly longer to cook; then I add the
	other pieces after the drumettes have cooked for about
	1 minute.  They're cooked when the bubbles slow down and
	the wing pieces are all floating.  Agitate the pieces
	occasionally during frying so they don't stick together.

	While the wings are frying, put the margerine and sauce in
	a small saucepan or skillet and heat it on low.  Bring the
	mixture to a simmer, stirring occasionally.  

	When the wings are done, remove them from the oil and drain.
	Place the wing pieces in a plastic bowl with a tight fitting
	lid (I use a tupperware container) and pour the hot sauce
	mixture over the wing pieces.  Put the lid on the plastic
	container and shake it well, thoroughly coating the wing
	pieces with sauce.  

	Remove the wing pieces from the sauce, allowing excess sauce
	to drain off of them.  I use a pair of tongs and shake the
	excess sauce off before putting them on a serving platter.
	They can be eaten hot, cold, or room temperature.

	Serves 2 - 4
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Cranberry Muffins
Keywords: lo-fat
Date: 15 Oct 92 14:58:34 GMT
Article-I.D.: aplcen.1992Oct15.145834.16985
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Distribution: rec
Organization: Johns Hopkins University

In article <1992Oct14.154011.11736@infonode.ingr.com>, margaret@infonode.ingr.com (Margaret Wiginton) writes:
|> mworley@mathcs.emory.edu (Meg Worley) writes:
|> 
|> 	>Bing!  That pushed the button of one of my biggest kitchen
|> 	>peeves: CRANBERRIES, and why I can only get them around the
|> 	>holidays.  Does anyone else have this problem, or do the shops
|> 	>just conspire to keep the lovely berries out of my hands for
|> 	>spite? 
|> 
|> Yes!  I've got a recipe for an apple/cranberry cobbler that I've
|> wanted to try for weeks, but nooooo, there's not a grocery store
|> in this whole town that has fresh cranberries!  Makes me crazy!

Cranberries are grown in the northeastern US states and are
harvested ONLY in the fall.  For some of us, this is a good thing. :-)
From: charleen@ADS.COM (Charleen Bunjiovianna)
Newsgroups: rec.food.cooking
Subject: Re: Can a family eat for $20/week?
Date: 16 Oct 92 17:22:49 GMT
Organization: The Original Estrogen-Crazed Lust Bunnies

In article <1992Oct13.054802.10423@deeptht.armory.com> nerdette@deeptht.armory.com (Maraya) writes:
>I need ideas/recipes for meals so a family of 4 (2 adults, 2 small 
>children) could eat 21 meals for less than $20.  Let
>'s say that milk and juice have already been purchased, and the
>family
>'s kitchen contains some basics (butter/margarine, beans, rice, some
>pasta, oatmeal, peanut butter).  The children usually refuse to eat
>beans, but would eat peanut butter sandwiches for every meal.  Ideas?

The "women's magazines" (Family Circle, Woman's Day) periodically
run articles of this sort.  You might try the library and see if you
can find back issues.  That would be much easier than trying to
do it yourself, what with pricing all the ingredients, etc.

The big issue isn't cost, though; it's nutrition.  The kids might
cheerfully eat PB&J for every meal, but (as you are undoubtedly aware)
you really should not feed them that.  This is why I suggest the
library search:  the magazines typically have a nutritionist working
the problem.

Also, what you really need to do is stretch the food dollar by
supplementing the larder with food bank contributions from
organizations like _Second Harvest_.  A Sacramento area food bank
rewards its volunteers with bags of donated groceries.  Don't know what
the hours-of-effort vs. food tradeoff might be, but you can certainly
ask.

Charleen

--
We tend to scoff at the beliefs of the ancients. But we can't scoff at them
personally, to their faces, and this is what annoys me.
From: zola@hardy.u.washington.edu (Queen of the Netherlands)
Newsgroups: rec.food.cooking
Subject: Re: Cappuccino/Latte/Cafe au lait: ANY DIFFERENCES?
Date: 14 Oct 92 00:34:22 GMT
Article-I.D.: u.1992Oct14.003422.4686
Organization: University of Washington, Seattle

In article <5613@ssc-bee.ssc-vax.boeing.com> brenda@ssc-bee.UUCP (Brenda L Aldridge) writes:
>
>
  [...] 
>  Anybody for a double tall skinny latte?  (A 12 oz latte with
>2 shots of espresso and nonfat milk).
>

What about a decaf single tall skinny latte?  hahah.  this one is also
known at the stand outside of Beehive/Peaches in the U-district as a
"Why Bother".

-we are java heads.
Newsgroups: rec.food.cooking
From: sborders@nyx.cs.du.edu (Scott Borders)
Subject: Re: spice mill
Organization: University of Denver, Dept. of Math & Comp. Sci.
Date: Wed, 14 Oct 92 01:30:13 GMT

rhoeb@ctp.com (Roger Hoeberichts) writes:



>Hello,

>Can anyone recommend a spice mill that's fairly cheap and reliable.  Also,
>where I might buy one. I live in Cambridge, Ma.

>Thanks

I looked around Omaha, and couldn't find anything resembling a spice mill.
Of course, I only looked in the department stores, figuring anything
from a mall-type kitchen-wares store would be outrageously expensive.

The good news:  I ran across a book in the local library that suggested
using an electric coffee mill.  If you wish to use it for both coffee
and spices, you can clean it by grinding plain white rice between uses.
I ground dried red peppers, then ground rice, then ground coffee.  The
peppers ground up nicely, the rice became flour, and the coffee was
great.  The Braun coffee grinder was only $18 from the local Target
store.  So far, I've been satisfied.

                         Scott

--
From: educ@unixg.ubc.ca (Vicki Domansky)
Newsgroups: rec.food.cooking
Subject: Re: help ... need beet recipes
Date: 9 Oct 1992 20:11:08 GMT
Organization: University of British Columbia, Vancouver, B.C., Canada
NNTP-Posting-Host: unixg.ubc.ca

In article <1992Oct6.181646.7201@magnus.acs.ohio-state.edu> lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:
>Help, the garden is overflowing with beets this year.  Any idea what
>to do with them?  Any help will be appreciated!

My polish grandmother (and now my mother) use the leaves to make "beet
buns".  It is really easy.  My mom just uses the frozen loaves of
white or brown bread, letting it rise once, then punch it down.  Wash
the beet leaves, cutting off most of the stem.  Cut the dough into
finger size pieces, roll into a tube, wrap a beet leaf around it and
lay onto a baking sheet.  Let the beet buns rise like any other bun,
then cook according to the instructions on the package.  These can be
frozen on a tray, then tossed into a bag so you can later pull out
just as many as you need.

To serve, heat the buns and prepare a simple mushroom sauce to pour
over the buns.  A can of mushroom soup with half a can of milk
and some canned/fresh mushrooms works fine.

Yummy!  
-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
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: nerdette@deeptht.armory.com (Maraya)
Newsgroups: rec.food.cooking
Subject: my email address
Date: 13 Oct 92 20:34:29 GMT
Organization: The Armory

Sorry, I thought it was included in the header...
    
nerdette@deeptht.armory.com
Newsgroups: rec.food.cooking,rec.food.sourdough
From: dadams@cray.com (David Adams)
Subject: Re: REQUEST: Sourdough Starter and Bread R
Followup-To: rec.food.sourdough
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 15 Oct 92 10:49:56 CDT

In article 481@iscnvx.lmsc.lockheed.com, sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
|In article <1992Oct12.173018@is.morgan.com> spgo@is.morgan.com (Stefan Goellner) writes:
|>Check out rec.food.sourdough.
|>
|sorry - some people can't get to this file, but they, like me, may
|be able to get the recipes, etc from:
|
|X
|X   Send submissions to "bread@onion.rain.com"
|X   Send requests to "bread-request@onion.rain.com"
|X   For an index of back articles that are available, send a message
|X     containing the line "send index from bread" to "netlib@onion.rain.com"
|

I don't believe that you will find the same information there.  (At least I
didn't when I browsed throught the bread maker archives by ftp.)

The sourdough archives are avialable via anonymous ftp from ftp.ils.nwu.edu
under the directory pub/sourdough.  I am willing to email recipe files
and FAQ's on a limited basis for those who do not have ftp access
nor access to the usenet group rec.food.sourdough  (where the FAQs
get posted from time to time.)

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: hinz@porthos.rutgers.edu (Dorothy E. Hinz)
Newsgroups: rec.food.cooking
Subject: Re: 'Fridge recommendations
Date: 7 Oct 92 14:39:18 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

A few months ago we spent a lot of time looking at refrigerators.  We
purchased the GE side by side, and we are most happy that we chose it.
Since dimensions were of no concern to us, we chose the 22 cubic foot. 
It has glass shelves......not the grille type which were miserable
when something dripped.  Our main concern was the capacity and
stability of the shelving, especially on the doors.  Many of the
other brands had very cheaply made shelves......these are sturdy, easy
to clean and have the width for more than one gallon of milk.  Ours is
without the ice maker, as that is a feature we didn't care to invest in.
Newsgroups: rec.food.cooking
From: jdavis@ssf-sys.DHL.COM (Jim Davis)
Subject: Re: 'Fridge recommendations
Organization: DHL Systems, Inc.
Date: Fri, 09 Oct 1992 22:56:32 GMT

In article <718614335.F00007@blkcat.UUCP> Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor) writes:
>  MM> From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
>
>  MM> Bought a new Amana 5 years ago, thinking by reputation, it was a
>  MM> better brand.  I can't say I'm particularly impressed.  Found out that
>  MM> they were bought out by someone (I think it was G.E.), which accounts
>  MM> for the quality...
>
>Malign Raytheon, not GE.  Write Raytheon a letter, in fact.
>
>
I've written Amana so many letters I finally gave up long ago.  We have one of  their RadarRanges. It has never worked right.  I will never buy anything with
their name on it again.

Newsgroups: rec.food.cooking
From: lieke@sonne.zedat.fu-berlin.de (Dr. E. Lieke)
Subject: REQUEST: pumkin recipes
Organization: Free University of Berlin, Germany
Date: Tue, 13 Oct 1992 08:21:25 GMT


The pumkin shell is a fantastic haloween treat, however what to do with
the inner part?

I am looking for all kinds of pumkin recipes!

If there will be several responses, I am willing to post a summary to
this group. Please help.....

e-mail to: lieke@sonne.zedat.fu-berlin.de
or post a follow up!
Newsgroups: rec.food.cooking