HDTenEightyP/NetNews huggingface dataset:
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: So-Called Vitamin D (olddate) [rebuttal from August]
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Wed, 18 Nov 1992 20:17:58 GMT

In rec.food.veg you write:

>Steve Dyer's analysis of Ted's production of Moon's article is very
>poor, and simply makes him (Steve) look stuborn, as all he does is say
>"No, that's not right", "Sure Teddy", and the like.

It is odd that you should of late be haranged for simply following
your own best lights and making the effort to think for yourself
rather than let another presume to do it for you.
 
Lest you think I'm not open to criticism and in following through
on someone else's criticism, I did in fact some weeks ago show
Professor J. Moon the so-called "critique" by Mr. Dyer, if we can
call a flurry of derisive insults and a series of repetitive
denouncements a "critique".  At least, now that the paper has
been published in a respectable scientific journal, everybody has
the opportunity to read for themselves what might well turn out
to be an important and influential scientific paper.
 
I'm now somewhat embarrased to have even bothered to show
Professor J. Moon that very poor and rude composition by Mr.
Dyer, the very same that has here been reposted, but Dr. Moon
took it in good stride and simply responded in one part of his
kind note to me as follows:
 
 
     Hi Ted,  Thanks for the message.
 
     [...]
          As you know, I have on several occasions presented
     evidence that calciferol is the most hazardous food additive
     so far  encountered.  The person who is communicating with
     you doesn't seem to be very well-informed.  I just let those
     people go, since the validity of the hypothesis that I put
     forward is powerful enough to convince even the most
     skeptical that there is at least reason to carefully
     evaluate the continuing problems created by adding one of
     the most potent biological substances known to the food
     supply for everyone to consume.
     [...]
 
Incidentally, I didn't initially take Dr. Moon's advice.  I
actually tried of late via e-mail to reason and encourage civil
discourse, but to no avail.  Evidently, Dr. Moon offered good
advice.
 
Surely, a worthy opponent is one who has no need to resort to
personal insults and derisive remarks when good argumentation and
referenced facts are readily available.  The purpose of
responding on r.f.v. to someone's message is, as I see it, to aim
for reasoned and friendly debate, to share good information, to
respectfully educate rather than belittle and demean the other, to 
be helpful rather than hurtful.
 
There is no better place than the kill file for those whose
manner is destructive rather constructive.
 
                                           ted
 

Newsgroups: rec.food.veg
From: saarinen@sp1.csrd.uiuc.edu (Sirpa Saarinen)
Newsgroups: rec.food.veg
Subject: Re: Environmental reasons, Part 3
Date: 18 Nov 92 16:42:00 GMT
Article-I.D.: csrd.1992Nov18.164200.19135
Organization: UIUC Center for Supercomputing Research and Development

desmedt@ruls40.LeidenUniv.nl (Koenraad de Smedt) writes:

>According to Abhay Bulsari, agriculture is much cheaper than meat and dairy
>production.  Then how come soybean-based substitutes such as soybean milk,
>soybean pudding, etc. etc. are outrageously priced??  Anyone has an
>explanation?

What about: no subsidies, small market and small demand? And here is the
worst reason: No Vegetarian Council lobbying either the Congress or
the EC in Brussels!

Sirpa Saarinen
saarinen@csrd.uiuc.edu
Newsgroups: rec.food.veg
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.veg
Subject: Seattle get-together
Date: 16 Nov 92 07:27:26 GMT
Distribution: seattle
Organization: Yet Another Graphics Project, Bellevue, WA

Any of you Seattle area rec.food.vegers interested in a get-together sometime
in the near future, say a dinner or Sunday brunch (Cafe Flora springs to mind)?
After 4 years reading this newsgroup, I think it might be fun to actually
meet some of you, and bring out some of the lurkers.  If you think this
is a good idea, please let me know, and suggestions for when and where
also would be appreciated.  (Just think, we can get together in real life
and gossip about how much we love/hate/are amused by/ Abhay Bulsari/Michael
Traub, and whatever did happen to Fruitbat. :-)) 
------
Debbie Schwartz // das@voodoo.ca.boeing.com  // ....uw-beaver!bcsaic!voodoo!das
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.veg
Subject: Household pesticides on supermarket produce...
Date: 17 Nov 92 05:45:43 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

According to the latest issue of Vegetarian Times, the Safeway store
in Leavenworth, Washington has been spraying its produce section with
common household insecticides, such as Raid and Black Flag, to keep
down the fruit flies.  Apparently they'd been doing this for something
like 9 years before 1990, when a customer saw the produce manager spraying 
insect killer on some fruit and reported the store to the Department of 
Agriculture, who fined them a whole $350 (US).  A class-action lawsuit has
been filed against Safeway, Inc.

I just went and looked at the warning labels on the side of a can of
Raid.  Among other things, it says "Harmful if swallowed.  Avoid
contamination of food and foodstuffs".

Scary stuff.  I wonder if this is just an isolated incident or whether
any other supermarkets do this.
------
Debbie Schwartz // das@voodoo.ca.boeing.com  // ....uw-beaver!bcsaic!voodoo!das
Newsgroups: rec.food.veg
From: eldridge@tachyn.enet.dec.com (Kathi Eldridge)
Subject: Re: Canola oil?
Reply-To: eldridge@tachyn.enet.dec.com (Kathi Eldridge)
Organization: Digital Equipment Corporation, Nashua, NH
Date: Mon, 16 Nov 1992 21:33:22 GMT


In article <1461@eouk13.eoe.co.uk>, pwestlak@eoe.co.uk (Peter Westlake) writes:
|>
|>I've seen canola oil in several recipes, but never heard of it.
|>Is it known by a different name in Britain, or is it not
|>sold here?
|>
|>Peter.
|>-- 
|>Peter M Westlake                        EO Computer Ltd.,
|>Tel: +223-843131                        Abberley House,  Granhams Road,
|>Fax: +223-843032                        Great Shelford,
|>email:  pwestlak@eoe.co.uk              Cambridge CB2 5LQ,   England
|>

	Could be called "Rapeseed" oil also.  It is sold as "Puritain"
	oil here in the US.

	- Kathi
Newsgroups: rec.food.veg
From: nealf@mdd.comm.mot.com (Neal Friedman)
Subject: Cholera, Medicine - digression
Organization: Motorola, Mobile Data Division - Seattle, WA
Date: Thu, 19 Nov 1992 18:59:00 GMT

In article <3540048@hpcc01.corp.hp.com> gph@hpcc01.corp.hp.com (G. Paul Houtz) writes:
>collins@eol.ists.ca (Mike Collins) writes:
>In article <1992Nov13.060221.448@abo.fi> abulsari@aton.abo.fi writes:
>
>>medicine now, after its figured out cholera,...
>                                     ^^^^^^^
>   Funny you should mention cholera...
>   ...


A very good friend of mine, who happens to be an anesthesiologist, once
pointed out that in spite of all the hoopla about modern medicine, in fact
more people have been saved by a few engineers than all the doctors, ever.
He points to water/sanitation systems, which prevent cholera epidemics saving
lives all the time.  When a disaster (earthquake, flood, war etc..) damages
said water system, cholera breaks out and the doctors must fight a rear guard
action until sanitation improves.

Another woman I met, who spent several years working for the Peace Corps in
Nepal, stated that plastic pipe was the single most important health benefit
the modern world provided to Nepal, because it made sewage systems in the
mountains possible.

It has been awhile since I read the article (in Scientific American I think),
but a single individual, a doctor no less, who's name escapes me, noted that
cholera cases tended to cluster around certain public wells, particularly in
slums.  It took some doing, but he managed to convince the establishment to
fix the water/sewage systems.  Thus the birth of epidemiology (sp?), and
modern sanitation.

Now back to our regularly scheduled flame fest...


>   actually know about the history of treatment of infectious diseases,
>   and shows that your are entirely unqualified to comment on this string.
> 
>   Cholera was eliminated from Europe BEFORE the germ theory was known, and
>   without ANY drug therapy.   That's right.  NO DRUG THERAPY was used in
>   the successful fight against the cholera epidemics in Europe in the
>   19th century.
>
>   Statistics was the weapon that solved the cholera epidemic.   By looking
>   at the statistics of where people were dying in England, public health
>   officials figured out that in low lying areas near water, like around the
>   Thames, more people were dying.   At the same time, the MP's called the
>   Thames, which at that time was merely an open sewer, a "National 
>   Disgrace", and money was spent to build an immense system for flushing the
>   sewage from impoverished, overcrowded London into the sea as the tide was
>   ebbing.   This carried the sewage (the source of the cholera) out to sea,
>   and TOTALLY eliminated the epidemic.
>
Newsgroups: rec.food.veg,sci.med.nutrition
From: mrl@nerus.pfc.mit.edu
Subject: More B12 news.
Organization: MIT PLASMA FUSION CENTER
Date: Mon, 23 Nov 1992 01:35:16 GMT

I just read a disturbing article on B12 deficiency in what used to be the
East-West Journal.  A doctor has found that more patients he is seeing have
B12 deficiency.  He's seeing it not just in vegans but also vegetarians who
eat dairy, and even some non-vegetarians.  He's found that vegetarians eat a
lot of greens and thus have high folic acid intake and that appears to mask
the normal deficiency of pernicious anemia, but neurological damage is still
occurring.  He's also found that the normal b12 blood test is not necessarily
a valid test for the problem, as some absorption syndromes prevent the b12
from being absorbed by cells from the blood.  He uses a different test which
involves looking at nuclei, something he found in medical texts, which shows
if neurological damage is occurring or not.  Something to think about.

Mark London
MRL@NERUS.PFC.MIT.EDU
From: vprasad@uoft02.utoledo.edu
Newsgroups: rec.food.veg
Subject: Re: Indian (sort of) recipe: Pongali
Date: 18 Nov 92 23:49:08 GMT
Organization: University of Toledo, Computer Services


 Helge Hauglin <helgeha@ifi.uio.no> writes:
> 
> What does "pongali" mean?
> 
>> COOKING PONGALI
> ....

	"Pongali" is just the name of the dish.

	Actually, "Pongal" is the name of a festival, which is celebrated
	from January 13th to 15th of every year, throughout India. At this
	time, the Sun just enters into the "makara raasi" (sun-sign of
	capricorn). These dates usually coincide with the harvest time of
	the winter crop - a celebration time all around. Pongal is the
	Tamil (a language spoken in the southern state of Tamilnadu) word
	for this festival; the Telugu word for it is "Sankranthi" - different
	languages have different word for it.

	This dish, is very much associated with this festival - hence the
	name. [Similar to how the turkey dinner has come to be associated
	with Thanksgiving here in USA]

	Have I satisfactorily answered your question? Or did I go off on a
	tangent?

> 
>> 6.  some curry leaves (kari vepaku)
> 
> Do you mean "bay leaves", the green leaves frequently used in Indian
> cooking? 

	No. Curry leaves are NOT bay leaves. These leaves are quite small
	compared to bay leaves, they are sold as twigs, at an atrocious
	price of $1 for a couple of twigs in the local Indian stores :-(
	Which made me forever forget about curry leaves :-(  Back in India,
	we used to get a handful for about 25 paise (less than 1 cent; when
	adjusted for living standards, that would be about 25 cents).

> 
>> 11. 1 cup of Moong dhal (Pesara Pappu)
> 
> Is that mung beans or mung lentils?  

	It is. "Dhal" is the word for beans/lentils in Hindi - the most 
	widely spoken language in India. In Telugu, (spoken in southern
	state of Andhra Pradesh), the word for beans/lentils is "pappu".

	Arun has made me nostalgic about India too!

	Siva Prasad.
Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: BAKERY Mississippi Mud Cake
Keywords: BAKERY
Organization: Taronga Park BBS
Date: Mon, 23 Nov 1992 16:52:50 GMT


Mississippi Mud Cake

Cream 1/2 pound butter with 2 cups of sugar & 3 tablespoons cocoa.
Beat in 4 eggs.
Add 1 1/2 cups self rising flour, 1 1/2 cups coconut, 1 1/2 cups 
chopped walnuts and 1 teaspoon vanilla.

Bake for 40 to 45 minutes in a 350F oven in a greased and floured
9" x 13" pan.  Remove from oven and immediately cover top with one
cup cut up marshmallows.  Let cool.

Combine 1/4 lb. butter, 1 package icing sugar, 1/3 cup cocoa, 1/2 
cup evaporated milk.  Beat until creamy and spread on cake.

-- 
Stephanie da Silva                                    arielle@taronga.com
  "I can see the headlines now: 'Honest Pete plows wife under for 
         profit.'  Oh, that should do *wonders* for car sales!" -- Peg

Newsgroups: rec.food.recipes
From: "R.L. Magidson" <wk01682@worldlink.com>
Subject: MAIN Fried Dumplings
Keywords: MAIN CHINESE
Organization: Performance Systems Int'l
Date: Mon, 23 Nov 1992 16:50:29 GMT


OK, I admit it. I love fried foods! I eat fried foods! Nothing beats 
these dumplings, except for Nathan's french fries (cooked in the same 
oil since 1899).

  Ingredients:
1 lb ground beef
1 tsp scallion, chopped fine
1 tsp ginger
4 oz cleaned shrimp, chopped
1 tbsp oil
1/2 bsp salt
2 tbsp soy sauce
1 tbsp sherry
pinch sugar
1/4 cup chicken stock
Oil for (deep) frying
Prepared Won Ton Skins (found at your favorite store in the produce section)

  Method:
Real easy. Mix everything (except frying oil and won ton skins...) 
together in a large bowl. Spoon 1/2 to 1 tsp of filling onto each won 
ton skin. Fold up (instructions below) and deep fry until golden and 
cooked throughout.

  Folding won tons:
If you have one, just use a dumpling press. This is usually a plastic, 
semi-circular press. Place the skin on it, put on the filling, wet the 
edge of the skin, and press closed.

  Folding won tons...the manual method:
Folded dumplings should look like little nurses caps. Spoon some filling 
into the center of a won ton skin open in your hand. Moisten the edges 
of the skin, and fold up (into a rectangle) over the filling. Bring the 
lower corners together and moisten to hold. Sounds confusing??? Can't 
picture it??? Then just look at the pictures on the back of the package 
of won ton skins you purchased! Don't complain to me...

  Extra Ingredients...
After you've used up either the won ton skins or the filling, fry up the 
rest!!! X-tra skins can be sliced or rolled and deep fried, while x-tra 
filling can be rolled into mini-meatballs and fried. Needless to say, 
both are equally delicious...

  - Russell L.  :-)
    (It's a wonder I'm not fat...)
Newsgroups: rec.food.recipes
From: fuzzy@sage.cc.purdue.edu
Subject: MISC COLLECTION Jerky
Keywords: MISC COLLECTION
Organization: NASA Dryden
Date: Mon, 23 Nov 1992 16:52:20 GMT


[I got this from rec.backcountry.  I'll watch for subsequent postings
as they appear.  MFS]

This is the first part of my jerkey summary...a few people had asked
for the recipies that I got.   I didn't get very many responses, but
thanks to those of you who were kind enough to reply.  Special thanks
to Bob (you know who you are) who sent me a bunch of recipies.  Anyway,
I'm going to post all of them, but only a few at a time, to build the
anticipation.  Since all the methods are essentially the same, I'll 
put the method in first, followed by the various ingredient lists.

For measurements, tblsp = tablespoon and tsp =  teaspoon.

General jerkey method:

All recipies use 1 lb lean meat, thinly sliced. (3/16-1/4 in thick)

In a small glass bowl, combine all ingredients except meat.  Stir to mix
well.  Place meat 3-4 layers deep in a container, spooning sauce mixture
over each layer.  Cover tightly and marinate 6-12 hours in the 'fridge,
stirring occasionally and keeping the mixture covered.

I can't really help with drying instructions, but i'd say somewhere between
7-10 hours, depending on how you like it.

_The Recipies_

Mild Mexican Jerky
1 tsp salt               1/2 tsp crushed oregano
1/4 tsp pepper           1 tsp paprika
1 tsp chili powder      
1/2 tsp garlic powder      

Hawaiian Jerky
1 tsp salt                1 crushed garlic clove
1 tsp ground ginger       1/4 cup pineapple juice
1 tbs brown sugar         1/4 cup soy sauce
1/4 tsp papper
1/8 tsp cayenne pepper

Korean Jerkey
1/2 tsp salt              1 tbs dry sherry (if desired)
1/4 tsp pepper            2 tbs sesame seeds
2 tsp sugar               1/4 cup soy sauce
1 tsp MSG (if desired)

Hot & Tangy Jerky 
1 tsp salt                2 cloves crushed garlic
1/4 tsp cracked pepper    2 tbs A-1 sauce
1/4 tsp cayenne pepper    3 tbs Worcestershire sauce
1 tsp onion powder        1/2 tsp paprika

Middle Eastern Jerky
1 tsp salt                1/4 tsp turmeric
1/8 tsp pepper            1/8 tsp ground cumin
1--1/2 tsp coriander      1/4 tsp chili powder
1/4 tsp ground ginger

Fiesta Jerky
1 tsp salt                1 tsp onion powder
1/4 tsp pepper            1/4 tsp ground cumin
1 tbs chili powder        1 tsp garlic powder


That's it for this post.  Still 7 recipies left to go, but my 
fingers are getting tired.  And it's dinner time.  The only 
recipie I've tried so far is the one for Hot & Tangy jerky, and
it's pretty good.  hopefully I'll be able to try the rest of them 
when I have more time.

Hope you enjoy 'em.
Again, thanks to those who responded, and special thanks to Bob for
sending all the recipies I'm working on posting.  

Fuzzy
--

Passion:  A feeling you feel when you feel you are about to feel a 
          feeling you've never felt before.
Newsgroups: rec.food.recipes
From: tino@yogi.metray (Vinny Tino)
Subject: APPETIZER Chipped Beef Dip
Keywords: APPETIZER
Organization: Sun Microsystems, Inc.
Date: Mon, 23 Nov 1992 16:49:27 GMT


Another one of my coworker's (wife's to be exact) recipes.  A tailgate 
specialty.... MMM- MMMMMMMM.


Chipped Beef Dip

1/4 cup chopped green onion
1 clove garlic (minced)
1 Tablespoon butter or margarine
8 oz. cream cheese
1/2 cup sour cream
1/4 cup half & half or milk
1 pkg (2-1/2 oz) dried beef (chopped)
2 Tablespoons chopped fresh parsley
1 Tablespoon prepared horseradish
1 Tablespoon lemon juice

In a 1 quart casserole, combine green onion, garlic and butter.  Microwave 
at HIGH for 30-60 seconds until butter melts.  Add cream cheese.  Microwave
again at HIGH for 45 seconds to 1-1/2 min or until cream cheese is softened.
Mix in remaining ingredients.  Chill at least 2 hours or overnight.

---
------------------ Vincent Tino - Studentus Graduatus Perpetuus ---------------
----------------- Dept. of Meteorology, Florida State University --------------
-------------------- Meteorologists like it warm and wet! ---------------------
*************************------- GO SEMINOLES -------**************************
============================ tino@ray.met.fsu.edu =============================
Newsgroups: rec.food.recipes
From: amygk@watson.ibm.com (Amy)
Subject: APPETIZER LOWFAT Baba Ganoush
Keywords: APPETIZER LOWFAT MIDEASTERN
Organization: IBM T.J. Watson Research Center
Date: Mon, 23 Nov 1992 16:48:13 GMT


[From alt.support.diet.  MFS]

Someone at Mitre asked about a recipe for baba ganoush.  I found this
one on a can of Near East brand Tahini (sesame seed paste).  Tahini is
usually near the peanut butter in the super markets in NY.  I haven't
tried this recipe yet (used the Tahini for a Felafel recipe).
Comments follow the recipe.

Baba Ganoush Recipe:
Pierce 2 medium eggplants with a fork. Place them on broiling pan
in the oven, 3 to 4 inches from heat source. Turn often, until skin
is charred and eggplants are mushy and falling apart. Remove from 
oven. Scoop out pulp and place in blender or food processor. Add one
recipe Tahini Sauce, minus the water (recipe below), salt, pepper, and
1 or 2 Tbsp olive oil to taste (comments below!!). Add some chopped
scallions and parsley, and serve with fresh pita.

Tahini Sauce Recipe:
  1/3 cup Tahini paste
  1/4 cup lemon juice
  2-3 garlic cloves, crushed
  salt/pepper to taste
Mix all the above until smooth. Refrigerate if not eating right away.

COMMENTS:

For those who may not know, Tahini paste is sesame seed paste.
According to the T-Factor Fat Gram Counter, 2 TableSpoons of sesame
seeds has 8.8 grams of fat (94 calories). Yikes! I don't know how many
Tbsp sesame seeds makes 1 Tbsp of Tahini paste - probably not a 1 to 1
ratio.

That said, 1/3 cup of tahini paste makes close to 1 cup tahini sauce
(when the water is added) and having a TableSpoon or two of the
finished sauce isn't too bad once in a while. Just beware, that's all.
Having a serving (what ever size that might be; 1/4 cup?) of baba
ganoush isn't fat free, but it won't be too bad if you don't add the
oil that the recipe suggests.  

-- 
Amy (amygk@watson.ibm.com) IBM's hardware, my opinions

Newsgroups: rec.food.recipes
From: ericf@npic.Corp.Sun.COM (Eric Francis)
Subject: MAIN Hobo Stew
Keywords: MAIN
Organization: Sun Microsystems, Inc.
Date: Mon, 23 Nov 1992 16:51:39 GMT


Hobo Stew (Microwave/CrockPot)

1.5 lbs cube steaks cut into 1 inch cubes (I use stew meat)
16 oz can tomatoes
8 oz can tomato sauce
1 medium onion, sliced
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp basil
1/4 tsp rosemary
1/4 tsp pepper
4 medium potatoes, 1/2 inch cubed
10 oz frozen corn, thawed
1 green pepper

Combine meat, tomatoes, tomato sauce, onion, Worcestershire sauce and
seasonings in a 3 quart casserole.  Cover.

Microwave on 50% power for 40 to 45 minutes or until meat is tender.
Stir twice during cooking.

Stir in potatoes.  Cover.  Microwave at 100% power for 10 to 15
minutes.

Add corn and green pepper.  Cover.  Microwave at 100% power for 4 to 5
minutes or until heated through.  Stir well before serving.

-----
I use this same recipe in my crock pot.  Just throw everything in
except the corn and pepper leave it on low 8-9 hours.  Then add the
corn and pepper and turn it on high for 1/2 hour.  I usually add
additional vegetables and more spices.  I frequently add a dash of wine
as well.
Newsgroups: rec.food.recipes
From: bmiller@brahms.udel.edu (Beth Miller)
Subject: SIDE LOWFAT VEG  Sweet Potato Puff
Keywords: SIDE LOWFAT OVEG
Organization: University of Delaware
Date: Mon, 23 Nov 1992 16:53:38 GMT


[From alt.support.diet.  MFS]

This is another recipe makeover out of Shape magazine, November issue.

SWEET POTATO PUFF

Sweet Potato Mixture
3 c fresh (cooked) sweet potatoes
4 egg whites
1/4 c sugar
1 tsp vanilla
2 Tbs flour

Topping
3 Tbs flour
1/2 c brown sugar
2 Tbs butter
1/2 c chopped pecans

Preheat oven to 350 F.  Apply vegetable oil cooking spray to 1 1/2
quart casserole dish.  Using a food processor or mixer, smooth
together all sweet potato mixture ingredients and pour into dish.  To
make topping, crumble flour, brown sugar and butter in small bowl;
stir in pecans.  Sprinkle over sweet potato mixture.  Bake for 30
minutes until golden brown.

Serves 10.

Calories per serving      196
Grams fat per serving       6.4
Percent calories from fat: 29

The original recipe was 437 calories and 21.4 grams of fat per serving.
Big difference!


Newsgroups: rec.food.recipes
From: santoso@kuhub.cc.ukans.edu
Subject: REQUEST Crab Rangoons Urgently Needed
Organization: University of Kansas Academic Computing Services
Date: Mon, 23 Nov 1992 16:56:11 GMT


[Please reply directly to Linda, since time is so short.  Would you
please add the line "Cc: shafer@rigel.dfrf.nasa.gov" to any reply
so that I'll get a copy that I can post for other interested readers?
Thanks.  MFS]

Hi all!!

	I need your help. Does any of you have a recipe for CRAB
RANGOONS?  I desperately need it before Thursday. Please email me the
recipe if you have it. Thanks.

Linda
Newsgroups: rec.food.recipes