HDTenEightyP/NetNews huggingface dataset:
From: njs@scifi.uucp (Nicholas J. Simicich)
Subject: Re: REQUEST:  Pumpkin Pie from SCRATCH!
Organization: Nick Simicich, Peekskill, NY
Date: Fri, 11 Sep 1992 05:15:30 GMT

In article <1992Sep10.205938.23662@uxa.ecn.bgu.edu> mgcaa@uxa.ecn.bgu.edu writes:
>Well, tis nearly the season, and I have a whole mess of pumpkins growing
>in my backyard.  I'd like to try mashing a few to make pumpkin pie, but
>I really don't know what I need to do.  The only thing I've heard for
>sure is to let the mash drain in a colander for a few hours to make it
>custardy.
>
>Anyone have any directions for me?  All my recipes call for CANNED
>pumpkin.
>
>I'm assuming that I must use only ripe, orange pumpkins for best
>results??

I can tell that it is fall again:  People are asking questions about
how to make pies from fresh pumpkin :-).

As far as I can tell, you have three choices: You can steam (I
personally pressure cook, 15 lbs, 15 minutes), boil, or bake, at about
300 until done.  Folks who bake their pumpkin say that it develops the
flavor better.  I don't like the flavor, personally.

If you steam or boil the pumpkin, you must drain it or the pumpkin
will be too watery.  Baked pumpkin probably does not need to be
drained. 

You can mash the pumpkin, or grind it.  I like it better ground, as it
tends to chop any strings.  You can also food process it.

You can wash the seeds, salt them, and dry them in a warm oven.  That
may be the best part.


-- 
Nick Simicich - uunet!bywater!scifi!njs - njs@watson.ibm.com
SSI #AOWI 3958, HSA 318, NAUI #14065
Join the movement ---  turn 'to bush' into a verb.
Newsgroups: rec.food.cooking
Subject: Columbus
From: joe@cbnewsf.cb.att.com (Joe Judge)
Date: Fri, 4 Sep 1992 20:10:49 GMT
Followup-To: rec.food.cooking
Distribution: oh
Organization: AT&T


	Does anyone in/near Columbus, OH know of some specialty food 
	stores?

	I'm a newslurker that decided to post instead of sucking in the
	recipes/conversation here :)

	- joe

Newsgroups: rec.food.cooking
Subject: Re: Aluminum & Alzheimer's
From: gary@cdthq.UUCP (Gary Heston)
Date: Tue, 08 Sep 92 21:57:39 CDT
Organization: Garys' Home for Obsolete Computers

cj1l+@andrew.cmu.edu (Corwin John Joy) writes:

> Here's a question I have for this group.  I have a friend who is
> completely paranoid of (and refuses to cook in) any pan that has
> aluminum in it.  He claims that high levels of aluminum have been linked
> to Alzheimer's disease.  Since I have several aluminum pans this mildly
> disturbs me.  Has anyone else heard anything about this phenomenon, or
> is my friend just confused? 

Arrrggghhhh.... Again....

1) There have been reports of higher concentrations of aluminum in
the brains of Alzheimers' patients. 

2) There is *no* evidence that this aluminum comes from food; it's
generally believed the higher concentrations are a *symptom*, caused
by a breakdown in the normal bioprocesses that cycle the compounds 
out the waste disposal.

If there was *any* correlation between aluminum and Alzheimers, every
bauxite miner and aluminum foundry worker would have it. There is *no*
evidence of any such correlation.

Your friend is grossly overreacting. If you want to have some fun,
read him the label on his antiperspirant.....

Gary Heston, at home....
gary@cdthq.uucp
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.cooking
Subject: Re: RECIPES: Haggis (facsimile) and Clapshot
Date: 15 Sep 92 12:35:09 GMT
Organization: Department of Computer Science, University of Edinburgh, Scotland
In-reply-to: vleppert@casbah.acns.nwu.edu's message of 14 Sep 92 22:39:48 GMT

In article <1992Sep14.223948.8774@news.acns.nwu.edu> vleppert@casbah.acns.nwu.edu (Valerie Leppert) writes:

   Since you developed a yen for this tasty treat over the summer could you
   tell me what could possibly attract someone to authentic haggis?  I
   understand it's probably my uneducated American palate at fault, but I
   can't see myself becoming a haggis fiend (and I have eaten goat brains in
   my day).

Simple - it tastes great!
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)
From: mjohnson@netcom.Netcom.COM (Mark Johnson)
Newsgroups: rec.food.cooking
Subject: Henckels Eversharp
Date: 15 Sep 92 01:41:00 GMT
Organization: Netcom Online Communications Service

I came upon a catalog offering to sell knives by Henckels
for surprisingly low prices.  They are not the "Four Star"
models, rather they are "Henckels International Eversharp"
model.  The 7-piece set of Four Star costs $249, while the
Eversharp set is $50.

Can anyone provide a summary of the similarities and
differences between these two Henckels products?  Thanks
very much.

  MJ
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Re: Marble halvah
Date: 10 Sep 92 16:00:12 GMT
Distribution: na
Organization: Yet Another Graphics Project, Bellevue, WA

In article <lzsnmlj.strnlght@netcom.com> strnlght@netcom.com (David Sternlight) writes:
>
>WARNING. THIS MESSAGE IS VERY DANGEROUS TO YOUR WAISTLINE.
 
Thank you, David, for the great halvah guide!

For those of you in the Seattle area, the best halvah I've ever had was
from the Middle Eastern store in Pike Place Market (sorry, can't remember
the name).  They have this huge wheel of it, and will hack off the amount of
your choice.  It's not as sweet or greasy as one would expect halvah to be,
and has pistachio nuts embedded in it.  It's from somewhere in the Middle
East.

Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das 
Newsgroups: rec.food.cooking
From: fod@elroy.jpl.nasa.gov (Frank O'Donnell)
Subject: REQUEST: Onion bhajis
Organization: Jet Propulsion Laboratory
Date: Wed, 16 Sep 1992 02:59:59 GMT

My sig other has developed a powerful desire for
onion bhajis, the fried appetizer from India.  Bereft
of usual sources (Shani and/or Jaffrey cookbooks),
though, I'm a little lost on this one.  Can anyone
help?  Thanks much.

Frank
fod@elroy.jpl.nasa.gov
Newsgroups: rec.food.cooking
From: masroor@human.ai.kyushu-u.ac.jp (Muhammad Masroor Ali)
Subject: Recipe for Indian Tandoori Chicken: WANTED
Distribution: rec.food.cooking
Date: Thu, 10 Sep 1992 08:58:46 GMT
Organization: Dept. of Comp. Sci. and Comm. Eng., Kyushu Univ., Fukuoka, Japan
X-Bytes: 526

Could some body please post the recipe for Indian Tandoori
Chicken.

Thanks in advance,
--
   -----------------------------------------------------------------------
    Who says `Nothing' is impossible? I am doing nothing throughout years. 
   _______________________________________________________________________

    masroor@human.ai.kyushu-u.ac.jp (Muhammad Masroor Ali)
    Department of Computer Science and Communication Engineering
    Faculty of Engineering, Kyushu University
    Fukuoka, 812 JAPAN
Newsgroups: rec.food.cooking
Subject: Re: Columbus
From: joe@cbnewsf.cb.att.com (Joe Judge)
Date: Tue, 8 Sep 1992 01:10:14 GMT
Followup-To: rec.food.cooking
Distribution: oh
Organization: AT&T


	I've seen some postings telling me about alternative/specialty
	food stores ... thanks for the responses!

	I wasn't looking for anything in particular. I like to cook and 
	try new things. I'm trying to aim away from meat a bit and try 
	some grain stuff (love that indian foods thread).  So, the 
	general responses were nice. 

	I'll let you know what I scare up :)

	- joe
From: Alan Deacon
Newsgroups: rec.food.cooking
Subject: Re: Baby teething biscuits
Date: 11 Sep 92 10:57:06 GMT
Organization: Bloomsbury Computing Consortium

MWORKMAN@vm.cc.purdue.edu writes:

>Does anyone have a recipe for baby teething biscuits?
> 

The following is a recipe for ship's biscuit:

	1lb stoneground wholemeal flour
	1/4oz salt
	water, enough to make a stiff dough

	mix ingredients together, leave to sit for 1/2 hour.
	roll out into thin sheet, cut into biscuit size rounds or squares.
	bake in fairly hot oven 200C on a baking sheet for around 1/2 hour.
	cool slightly, then return to cooling oven.
	leave to air-dry (in fresh air if possible) for at least a couple
	of weeks. this makes them very hard and tough. drying in an oven
	makes them hard and brittle.

Also two recipes for rusks from Politikens Bagebog.

Tvebakker med gaer (48 pieces)

	margarine or butter	50g
	milk			2dl
	cold water		2dl
	yeast			50g	(fresh I think, or dry equiv.)
	sugar			2tsp
	salt			2tsp
	salt of hart's horn	1tsp	(ammonium carbonate)
	flour			ca 500g (8.5dl)

	melt fat and hold it in a bowl. add milk. stir cold water & yeast
	together and add to other ingredients. add sugar, salt & 
	hj0rtetaksalt.

	beat dough with a spoon, until it is smooth and even, the dough
	should be rather soft.
	
	Using two spoons place dough on baking sheet, making 24 balls.
	leave the dough to rise for about 2 hours.

	bake rusks in a hot oven 225C, for about 12 minutes.
	cool, and then cut in two.
	bake again in a cool oven 150C for an hour, until they are dry &
	golden brown.

Hj0rtetaksalt apparently makes things nice and crisp, don't know how easy
it is to come by though.


Tvebakker (without gaer) (45 pieces)

	flour		250g (4dl)
	baking powder	2tsp
	cardamom	1tsp	(yum, yum)
	butter or marg.	100g
	sugar		75g (3/4dl)
	egg		1
	cream		3/4dl

	mix flour, baking powder and cardamom in a bowl. crumble in the
	fat-stuff, so that it resembles grated cheese. add sugar.

	mix the egg and cream in, quickly bringing the dough together.

	roll the dough into 22-23 balls.

	bake in a fairly hot oven 200C for 15min.
	take the rusks out of the oven and cut them in half.
	put them on a sheet with the flat side uppermost.
	dry them in a cool oven 150C for about 20min.


Haven't tried these but Politikens is a pretty good book, as long as you
don't mistranslate the more obscure ingredients!

--
	Alan Deacon
	Central Computing Service		Email: a.deacon@ucl.ac.uk
	University College London		Tel: +44 71-380 7359
	Gower Street, London WC1E 6BT		Fax: +44 71-388 5406
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Haggis, Kosher and Otherwise
Organization: Wayne State University, C&IT
Date: Tue, 15 Sep 1992 14:30:39 GMT

Someone asked if the haggis recipe using lamb and suet and none of
the less-familiar ingredients was kosher. Certainly appears to be,
if made with kosher lamb and beef fat. Just don't add any dairy
ingredients. Or pork lips.
 
On a related note, my pal Julie traveled to Newcastle a few years ago
and ended up staying for a year or so, working in a pub. During that
time she developed a taste for Newkie brown, which is easily found
locally (though not anywhere near as good) and for a vegetarian haggis
they served around there, for all those Geordies who had converted
to vegetarianism, no doubt.
 
Anyhow...I've searched high and low without finding such a recipe. I'd
guess it's mainly oatmeal, onions, pepper, salt and some kind of oil.
Before I start experimenting, can anyone supply a recipe?
-----------------------------------------------------------------
 Michael Joseph Edelman           Wayne State University
 medelma@cms.cc.wayne.edu         Computing & Information Technology
 mje@pookie.pass.wayne.edu        Detroit, Michigan
 medelma@waynest1.bitnet          (313) 577-0742
 KE8YY
Newsgroups: rec.food.cooking
Subject: Re: Knive Sharpening
Keywords: Knive Sharpening
From: gary@cdthq.UUCP (Gary Heston)
Date: Sat, 05 Sep 92 20:20:29 CDT
Organization: Garys' Home for Obsolete Computers

ss@tamarack16.cray.com (Sandra Swanson) writes:

> 
> I am an infrequent reader of this group, so this subject has
> undoubtedly been discussed.  Forgive me if I'm dredging up old
> material.
> 
> My question is about sharpening knives.  I've read many articles
> on the topic and understand the different angles needed to get
> the proper edge.  But what I don't seem to be able to do in
> practice is get the angles right.
> 
> Does anyone have a technique or know of a product that will help
> me get those angles correct?  I can get a "pretty good edge" on
> the knives, but never the "really great" edge the originally had.

There are sharpening products that clamp onto the back of the knife,
and use a stone with a rod that passes through a hole on the clamp
thingie, which defines the angle between the stone and the edge (there
are usually three or more holes, for different angles). Check with
sporting goods stores, as they're frequently sold for resharpening
hunting or fillet knives.

Gary Heston, at home....
gary@cdthq.uucp
From: ssave@ole.cdac.com (Shailendra Save)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Trimasu(sp?)
Date: 9 Sep 92 18:31:43 GMT
Article-I.D.: ole.1992Sep9.183143.17381
Organization: CDAC, WA

In article <1992Sep9.125533.12200@eng.cam.ac.uk> pjh@eng.cam.ac.uk writes:
>In article 18ik3bINN9hr@usenet.INS.CWRU.Edu, ak399@cleveland.Freenet.Edu (Carole A. Resnick) writes:
>> 
>> 24 ladyfingers, split lengthwise
>     ^^^^^^^^^^^^
>Um. What are lady fingers?

  OKRA.   So you can say: I have to put nail-polish on my okra.

>Philippa Hogben   pjh@eng.cam.ac.uk  (Reverse if mailing from Janet)
>Any mistakes are mine, all mnie.
>I am not a .sig virus. I am a free bug. 
Newsgroups: rec.food.cooking
From: blythedr@infonode.ingr.com (Dennis Blythe)
Subject: Cracker Barrels hashbrown casserole?
Keywords: hashbrowns
Organization: Intergraph Corporation, Huntsville, AL.
Date: Thu, 10 Sep 1992 06:23:10 GMT


 Does anyone know of a recipe close to the Cracker Barrel hashbrown casserole?

 My husband is really enjoys it. Their hashbrowns has cheese in it.

 I have tried experimenting at home but have not even come close. Any ideas?

                            
                Pam
Newsgroups: rec.food.cooking
From: olsen@Csli.Stanford.EDU (Diane Olsen)
Subject: Re: Chokecherry Jam or Jelly
Organization: Stanford University CSLI
Date: Thu, 10 Sep 1992 17:34:54 GMT

In article <1992Sep8.230605.9289@enterprise.rdd.lmsc.lockheed.com> wincor@force.ssd.lmsc.lockheed.com writes:
>I am looking for a source to get Chokecherry jam or jelly.  

In our area (south of San Francisco) you might try the Village Cheese Shop in 
Palo Alto or Draeger's in Menlo Park, but frankly I doubt they carry the
stuff.  

Otherwise, here are two mail-order sources I found in a book.  (WARNING --
the book is copyrighted 1984, and I have not called these places to 
verify that they still exist.)  Both places are specifically listed as
having chokecherry jelly, as well as jelly made from other wild berries 
such as wild buffalo berries.

Kountry Kitchen
406 S. Strevell
Miles City, MT 59301
(406) 232-3818

Willows Honeyberry Farm
Hungry Horse, MT 59919
(406) 387-5564


Best of luck!

--Diane
 
-- 
Diane L. Olsen		"A woman with a mind is fit for all tasks."
olsen@csli.stanford.edu		--Christine de Pizan (c.1363-c.1431)
Newsgroups: rec.food.cooking
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: REQUEST: Chutney Recipes
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Date: Sat, 12 Sep 1992 19:53:38 GMT

Jeff Brown writes:

>>I'm looking for chutney recipes, particularly a spicy apple type.  Thanks

Apple-Raisin Chutney

Makes 8 cups

6 cups chopped apples (I use Granny Smith, any firm tart variety will work)
1 cup appple juice

Simmer the apples in the juice for 20 minutes. Add these ingredients:

1/2 cup honey
1/2 cup cider vinegar
1 1/2 cups raisins (mixed golden and dark is nice)
1/2 cup diced yellow onion
1 1/2 tsp cayenne
1 tsp allspice

Simmer for 1 hour. Serve hot or cold. Can it if you like.

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sq.com
Newsgroups: rec.food.cooking
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Subject: Re: RECIPE: Cracker Barrels hashbrown casserole
Organization: University of Virginia
Date: Mon, 14 Sep 1992 17:13:39 GMT

wvenable@attunga.stats.adelaide.edu.au  writes:
> >>>>> "Al" == Al Duester <capnal@aqua.whoi.edu> writes:
> 
> Al> There's a recipe in Gloria Pitzer's "Make Alike Recipes" for a
> Al> hashbrown sidedish casserole "Inspired by" Cracker Barrel Restaurant's
>     ^^^^^^^^^
> Al> ...
> Al> ingredients: 2-lb. bag frozen hashbrowns partially thawed; 
>                  ^^^^^^^^^^^^^^^^^^^^^^^^^^^ 
> It's kind of Al and other posters to offer recipes using these mysterious
> ingredients, but I only wish I knew what they were.  You could look forever
> in a supermarket here and never find anything called "hashbrowns" so please,
> folks, just what *are* they?  They must have another, more descriptive name,
> or is there some simple way of making them from scratch?
> 
> Al> Now I'm gonna want to make this!   - Al
> 
> So am I!! (I think, but right now I am just dying of curiosity).
> 
> Oh, BTW, just what are "grits", or "hominy grits", also?  Is there an FAQ
> for this list...?
> --
> --
> Bill Venables, Dept. of Statistics, | Email: venables@stats.adelaide.edu.au
> Univ. of Adelaide, South Australia. | Tel: +61 8 228 5412  Fax: ...232 5670

OK.  Hashbrowns are shredded raw potatoes, fried in butter or
oil, and seasoned per your preference.  Many companies here
make them up into little square cakes, about 4" x 3" and about
1/2 " thick.  They have already fried them a bit so you just
have to thaw them and finish frying them. Takes about 5 minutes
or so.

You can shred your own potatoes, cook them, and add them to
this casserole. (Fry them, that is.)

Hominy is what you have left after you wash corn kernels in lye
and remove the hulls.  It is a white, lumpy starch with no
flavor of its own.  Hence, it is perfect for flavoring as you
please.  Here in the South, we like butter, salt and pepper, or
milk gravy with pork sausage crumbled up in it.  Mmmmm, Mmmmm
Good!

Hominy grits is merely dried hominy ground into a meal.  It has
a consistency much like corn meal, hence the name, grit. You
cook it up in water like you would any grain meal and make a
mush out of it, which you seve as a starchy accompaniment to
meals, especially breakfast.

If you want to try some, e-mail me and I'll mail you a package.
--
=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=
+ 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: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Repost - AFNS Jams
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Thu, 10 Sep 92 12:57:00 GMT

A recent consumer advisory in this area was on the subject of "all fruit no sugar" jams. The prime ingredient in some of these jams is concentrated grape juice, which is high in sugar content.  The advisory warned that some of these jams actually had a higher sugar content than those that did not claim AFNS.  I guess it would be like labeling jams with "dehydrated cane juice".  Those on sugar-free diets should be aware.

Bob Jernigan
From: unterspa@novavax.UUCP (Diane Unterspan)
Newsgroups: rec.food.cooking
Subject: Re: Ideas for a dessert to go with lasagna
Date: 15 Sep 92 01:38:19 GMT
Organization: Nova University, Fort Lauderdale, FL



how about cannoli? Cannoli shells can be purchased at a gourmet fooxd
store  or Italian market. They are precooked. Just stuff with the
following mixture:
ricotta cheese, confectioners sugar, cinnamon, nutmeg and tiny choc.
chips.
serve right away or they will get soggy.
Diane
Newsgroups: rec.food.cooking
From: totty@flute.cs.uiuc.edu (Brian Totty)
Subject: ??? Large, Inexpensive, Stainless Pots ???
Organization: Picasso Group, DCS, University of Illinois, Urbana-Champaign
Date: Thu, 10 Sep 1992 21:24:34 GMT

	I am looking to purchase a large (e.g. 8 gallon) stainless steel
	pot.  Easy to find prices are over $100, but I've been told I
	can do much better than that.  I just don't know where to look.

	Do people know of discount catalogs that might sell such a pot
	at more reasonable prices (for people on grad student budgets
	like me)?  Second-hand sources, restaurant re-sale etc. are fine
	too.

	Can anyone help me here?

   /                       Brian Totty             o o
  /__  __  o     Department of Computer Science     o  
 /  / /   /          1304 W. Springfield Ave       \_/  "We have corn in
/__/ /   /               Urbana, IL 61801                Massachusetts too!"
                        totty@cs.uiuc.edu
Newsgroups: rec.food.cooking
From: aliki@nova1.stanford.edu (Alexandra Schmidt)
Subject: Re: REQUEST:  Pumpkin Pie from SCRATCH!
Organization: Stanford University
Date: Tue, 15 Sep 1992 21:07:23 GMT

>In article <07i2qB1w164w@glnserv.UUCP>, kati@glnserv.UUCP (Lady Dragon) writes:
>brad@buck.viewlogic.com (Bradford Kellogg) writes:
> It would be great if someone could confirm this, because I am not
> absolutely sure, but I think the pumpkin from a can is not the same
> variety as those jack-o-lantern types.
>
> Can anyone comment on this ?
>
>If you look for them in some grocery stores, you can find smaller, not so
>round pie pumpkins. These supposedly have a better taste than the ones
>chosen for jack o'lanterns.

The jack o'lantern type is 'formally' (ha!) a field pumpkin, while the ones
grown for eating are known as sugar pumpkins.  They do have richer and sweeter
flesh than the field type.  I've grown both from seed, but don't recall seeing
sugar pumpkins in stores.  You might ask the grocer, though.



Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: Recipe request: Alfredo Sauce
Organization: Stanford University, California, USA
Distribution: usa
Date: Fri, 11 Sep 1992 15:55:17 GMT

Real Alfredo sauce doesn't come in a can, and really is very very
easy to make.

    ALFREDO SAUCE

1/4 cup soft butter (or more)...authentically 1/2 should be triple
    cream, but it's not easily available in the US.
1 cup freshly grated good quality parmesan cheese
salt and fresh cracked pepper
freshly grated nutmeg (optional)

Pile the butter in the bottom of a wide serving bowl with 1/2 the
cheese and seasonings.  As soon as the pasta is cooked, drain it,
and without rinsing... immediately put it in the bowl.  Toss gently
in the butter, adding the rest of the parmesan to the steaming bowl.

Couldn't be simpler.  If you want to adjust the sauciness... add
more butter or some heavy cream.

marilee at stanford
From: U42054@uicvm.uic.edu (Barry Grau)
Newsgroups: rec.food.cooking
Subject: Re: What do I do with okra?
Date: 11 Sep 92 03:13:18 GMT
 <NSXI4BF@taronga.com>
Organization: University of Illinois at Chicago

In article <NSXI4BF@taronga.com>, arielle@taronga.com (Stephanie da Silva) says:
>
>Okra is one of the very, very few veggies I don't like, along with
>lima beans and blackeyed peas.  Tho I can tolerate fried okra, so
>it's not a total loss.

man, those are all great!

this is jewish soul food based on lima beans: brown about three big sliced
onions in a quarter cup of chicken fat, remove them from the pot. rub a 3 or 4
pound piece of stewing beef (brisket, chuck roast, etc) with some salt, pepper,
a couple cloves of minced garlic and a couple teaspoons of paprika and brown it
in the fat left in the pot. dump the onions back in, toss in a pound of lima
beans soaked overnight in ample water, a pound or two of potaotes cut into
quarters or eighths (depending on the size), a small bay leaf and a quarter
teaspoon of ground ginger sprinkle about a third of a cup of flour over it and
add water to cover (porbably five or six cups) bring to a boil, cover and cook
over very low heat for a very long time (the best is from before sunset one
night until lunch time the next day in a 250-degree oven, but for about four
hours on top of the stove over a very low flame will work too - cook it slowly
until the onions have disintegrated and the other ingredients are falling
apart). cholent is served like a soup for lunch on saturday. it's also the butt
of a lot of jokes. it brings back memories even chicken soup cant.

try making cholent burritos with leftovers.

barry
Newsgroups: rec.food.cooking