HDTenEightyP/NetNews huggingface dataset:
From: goshawk@carson.u.washington.edu (Lawrence Obrien)
Subject: Re: FALAFAL??? they fall apart
Organization: University of Washington, Seattle
Date: Thu, 15 Oct 1992 17:36:42 GMT

The only way I know to keep Falafal from falling apart is to use dried 
chickpeas rather than canned ones.  Soak the peas overnight with a teaspoon 
of baking soda and use these with any recipe you have.  The falafel should 
be crumbly with a bread crumb like texture, which I know seems too loose but 
it works.  Any time I have tried canned Garbonzos I end up with my oil 
becomming pea soup.
		(p.s. this is my first post, hope it works)
				Cheers,
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.veg
Subject: Re: Health Food Stores
Date: 8 Oct 92 21:05:29 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

I see that you're in Bethlehem, PA:  Rodale Press is somewhere very close
to you (in a neighboring town, I forget exactly which one).  Try giving 
them a call, they should be able to steer you towards the kind of stores
you're looking for.
------
Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das 
    "organic is close to godliness, but like godliness, can have
     drawbacks like the busload of nuns that were wiped out by a
     run-away truck full of organic produce." - Suzanne McCaffrey
From: kv2@vax5.cit.cornell.edu
Newsgroups: rec.food.veg
Subject: eat fat or faint?
Date: 13 Oct 92 20:59:27 EDT
Distribution: rec
Organization: Cornell University

Hello! I'm slowly but surely changing into a lacto-ovo vegetarian, but have
run into a big problem. I'm hypoglycemic, and it seems when i stick to a
veggie diet i have to eat more often than when i eat meat to maintain my
blood sugar levels. I can accept this, but i'm having a hard time finding
snacks that arenn't high in fat, yet are easy to carry around. Sunflower
seeds and peanuts work great, but are very high in calories :( . But i find
that foods like apples and milk don't hold me over for very long. Help! I
end up overeating just so i don't feel like i'm going to faint. Should i
try eating less at lunch and more mid-afternoon?  I also tend to have trouble
about an hour and a half after dinner. Should i try eating my dinner in
two parts? 

Any help would be GREATLY appreciated.

Lucie Melahn
kv2@vax5.cit.cornell.edu

Newsgroups: rec.food.veg
From: voss@cs.uiuc.edu (Bill Voss)
Subject: Vegan in Vancouver?
Organization: Typed Smalltalk Group, Dept of Comp Sci, Univ of IL in Urbana.
Distribution: na
Date: Sat, 10 Oct 1992 02:59:12 GMT

I'm going to be in Vancouver (British Columbia, Canada) for the 
OOPSLA computer conference from October 17th through October 23rd.

Where should I go to eat?  
	(Personally I like spicy food.)
	(We will be staying downtown near the "building with sails," no car.)
Can I bring my m**t eating friends? 
	(Without them butchering me. ;-)
	(They will often, but not always, be eating with me.)

				thanks a bunch,
				Bill Voss <voss@cs.uiuc.edu>
Xref: sparky rec.food.veg:9530 sci.med.nutrition:867
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: rec.food.veg,sci.med.nutrition
Subject: Re: Dietary vitamin D unnecessary?
Date: 12 Oct 92 06:02:15 GMT
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <1992Oct12.043302.14021@spdcc.com> dyer@spdcc.com (I) wrote:
>Rickets is very common in temperate climates where
>children do not get sufficient exposure to sunlight due to clothing,
>culture, latitude and season of the year.

That is, it _was_, until dietary supplementation became widespread.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: rec.food.veg
From: abulsari@abo.fi (Abhay Bulsari VT)
Subject: Sources of Calcium, Magnesium, Vitamins A, B2 and D
Organization: Abo Akademi University
Date: Sun, 11 Oct 1992 08:54:58 GMT


This one is also from Michael Traub.


Good Vegan Calcium Sources
--------------------------

White/Wholemeal  bread, Taco  Shells, Oats  Soyabeans,  Tofu, Almonds,
Brazil  Nuts,  Pistachios, Sunflower Seeds  Sesame Seeds,  Flax  Seed,
Carob Beet Greens, Collards, Dandelion Greens, Mustard Greens, Spinach
Turnip Greens, Watercress, Broccoli, Carrots, Cabbage, Garlic, Parsley
Spirulina, Chives,  Seaweed, Cauliflower, Okra, Cassava  Figs, Papaya,
Rhubarb, Molasses


Good Vegan Magnesium Sources
----------------------------

Whole grains, Dark-green vegetables, Molasses, Nuts


Good Vegan Riboflavin (Vitamin B2) Sources
------------------------------------------

Brewer's yeast/Nutritional yeast,  Whole grains, Blackstrap  Molasses,
Legumes, Nuts.


Good Vegan Vitamin A Sources
----------------------------

None, preformed  vitamin A  is  not  needed  by  the  body, it  can be
synthesized by  ingestion  of  carotene  (often called provitamin  A).
Excess consumption  of  pre-formed Vitamin  A can be  dangerous.  Good
Carotene sources  include: Green leafy  vegetables, yellow fruits  and
vegetables.


Good Vegan Vitamin D Sources
----------------------------

None,  preformed  vitamin  D  is  not  needed by  the body, it can  be
synthesized  by exposure to sunshine  of dehydrocholesterol present in
the  skin.  Vitamin D created  this way  lasts  in  the body  for many
months such that  it is  possible to "top-up"  one's  vitamin D levels
over  the  summer  for  the  coming  winter.   Excess  consumption  of
pre-formed Vitamin D can be dangerous.  The Vitamin D in cow's milk is
artificially added. In the UK margarine is fortified with vitamin D by
law and some soya milks are also fortified.
Newsgroups: rec.food.veg
Subject: Re: Potato bakes
From: john@spss.com (John Przyborowski)
Date: Wed, 7 Oct 1992 16:59:47 GMT
Organization: SPSS Inc.

 

Try this one; it uses a lot more pans and a bit more time but it 
is really good.


Medium dice about a pound to a pound and a half of red skinned potatoes.
Drop into a good sized pot, add water and bring to a boil. Add a teaspoon
of salt if so desired.  Boil for 5-7 minutes until potatoes are soft but
not mushy.  Drain immediately.  Rinse with cold water to stop cooking and
drain thoroughly.  Preheat oven to 475.

Place potatoes in a large bowl.  Pour over potatoes 2-3 tbsps good olive
oil.  Add 3-4 tbsps finely chopped shallot and 1-2 large, crushed cloves
of garlic.  Sprinkle with a teaspoon or so of salt, a teaspoon of good
fresh paprika, and freshly ground blak pepper.

Stir the potatoes so they are thoroughly coated in the spices and oil.
Transfer to a shallow baking dish.  Place in one layer and pop in the 
oven.  Cook from 10-15 minutes, stirring the potatoes about occasionally
so that they brown evenly, or until crisp.

Remove from oven and cover with foil.  Let set 10 minutes. Eat.

I know of no dish that this cannot accompany.

john
SPSS
Newsgroups: rec.food.veg
From: deanna@acro.cadence (Deanna McCusker)
Subject: Starship Concert / Environmental Faire
Organization: /mnt4/deanna/.organization
Distribution: rec
Date: Wed, 30 Sep 1992 05:38:39 GMT


      Enjoy the music and expand your awareness at the
  	 Environmental Faire and Starship Concert
Music, vegetarian food, environmental speakers and vendors!

With a very special appearance by:
		Mickey Thomas
	Lead Singer Jefferson Starship
		     and
		Starship '92!

Also featuring:
	  Samba Ngo and the Ngoma Players
	Traditional African Music and Dance
			and
		  Patricia Carney
	  Executive Director of EarthSave
	 Representative to the Earth Summit

Plus:
 	  YES! Youth for Environmental Sanity
The music of: Geist, Modern Voice, and Endangered Species

October 18, 1992 1-7pm Doors open at Noon
Santa Clara County Fairgrounds - Expo Hall

Advance Tickets $18, Door tickets $25
Ticket includes light lunch, souvenir bag and program
and more...

Advance tickets available at the
San Jose Box Office (408) 246-1160

For general information call: (408) 984-0204
Benefit for the EarthSave Foundation.

Newsgroups: rec.food.veg
From: sorsha@next02wor.wam.umd.edu (Laurie Beth Brunner)
Subject: Re: TORTILLA IDEAS -- veggie fajitas
Reply-To: sorsha@wam.umd.edu
Organization: Workstations at Maryland, University of Maryland, College Park
Date: Wed, 7 Oct 1992 19:01:23 GMT

my favorite tortilla filler is--

VEGGIE FAJITAS
--------------
-broccoli,
 cauliflower,
 red and green bell peppers
 hot green peppers,
 onions,
 garlic,
 [insert other favorite vegetables here], all chopped bite-size
-2 tablespoons soy sauce
-1 teaspoon cumin
-1 teaspoon oregano
-1 teaspoon crushed garlic or garlic powder
-teaspoon fresh ground black pepper
-tablespoon water

Mix the soy sauce, cumin, oregano and crushed/powdered garlic and marinate all  
vegetables in it for a few minutes.  In the meantime, heat a wok or iron  
skillet (it makes a big difference to me if it's iron) so water boils away  
instantly.  If you wish, coat the surface with a little oil, but I rarely find  
this necessary (you'll notice there's no oil in the marinade... fewer  
calories).  Toss in the vegetables with a tbspn water, shake the pan, and cover  
for a few minutes, until the broccoli is bright green.  Stir the vegetables --  
I like to get them a little burned on the fringes.  Add black pepper just  
before you remove the skillet from heat.  The important thing is to prevent the  
veggies from becoming too tender -- crispness is essential.

Wrap in tortillas and add anything else -- salsa(!), guacamole, cheese or sour  
cream if desired.  They takes ten minutes to make and I usually eat way too  
many of them. :-)

						Derek L.
				(using fiancee's account 'cause I'm lazy)
Newsgroups: rec.food.veg
From: rhuls@liebnitz.ssd.kodak.com (Robbin Huls)
Subject: Re: Interesting..
Organization: Eastman Kodak
Date: Mon, 12 Oct 92 18:25:19 GMT

In article <1992Oct6.144813.4019@umbc3.umbc.edu> cs311113@umbc5.umbc.edu (cs311113) writes:
>I had an interesting experience the other day.. I was talking to someone in
>one of my classes and the topic of food came up.  Well, when this girl found
>out I was a veggie, she was silent.  Eventually she spoke up and said that
>I was the first real life veggie that she had met.
>
>Hm.. I guess its not a big lifestyle in my area, huh? 

Well, I'd have thought that there would be more veggies in Baltimore
than where I grew up (a town of 1200 about 2 hours south of Chicago :-).
My youngest sister told me several years ago that she was so proud to be
the only one to raise her hand in her nutrition class when the prof.
asked who knew a vegetarian.  Granted, it's a small college, but REALLY!

Maybe we veggies need to be a little more outspoken and militant ;-)
Newsgroups: rec.food.veg
From: nigel@ietech.demon.co.uk ("Nigel G. Backhurst")
Subject: ISO: Vegetarian Martial Artists 
Distribution: world
Organization: IE Technical Services Holland
Date: Fri, 9 Oct 1992 00:20:03 +0000


In article <60978@mimsy.umd.edu> tms@cs.umd.edu writes:

>
>
>     Are there any other vegetarian martial artists out there? A friend
>of mine at the dojo, who's a vegan and a rather slender fellow, is
>training for his black belt, and all the instructors are pressuring him
>to bulk up. Any training advice is appreciated. (Especially since it'll
>make it easier when my turn comes!)
>
I'm not vegetarian now, but was for a number of years, and was
vegetarian during the time I was actively training and got my
first set of dan grades.  Basically if you have a balanced vegetarian
diet there should be no problem.  There can be some difficulties with
pure vegan diets, but with some careful thinking these can be avoided.

The main thing though is to get a good check out from a medical
practitioner who understands vegetarian diets -- you local vegetarian
society should know of some.  If you friend has a naturally slender
build, then it could be dangerous for him to try and bulk up, whether
or not he is vegetarian - I know of one case where a non-vegetarian
trying to bulk up on the advice of his instructors, ended up in
hospital for a considerable time.  If he is under weight then get some
professional dietary advice -- again you local vegetarian society
should be able to point you in the right direction.

Nigel

>==================================================>=============================
>Tom Swiss/tms@cs.umd.edu  |  "Born to die"   |   Keep your laws off my brain!
>     "What's so funny 'bout peace, love and understanding?" - Nick Lowe
>          This is a .signature antibody. Vaccinate your .sig!
>      "It's impossible to make something foolproof because fools are so
>       ingenious."
>
>
---------------------------------------------------------------------
Nigel Backhurst ( nigel@ietech.demon.co.uk )
c/o 88 Ashburton Road, Hugglescote, Coalville, LE6 2LX, U.K.
p/a IE Technical Services Holland, Deventerstr 150, 7321 CE Apeldoorn
---------------------------------------------------------------------

Newsgroups: rec.food.veg
From: amcmicha@gmuvax2.gmu.edu (Andrew McMichael)
Subject: Re: What's wrong with free-range eggs ?
Organization: George Mason University, Fairfax, Va.
Date: Mon, 12 Oct 1992 22:07:25 GMT

In article <1992Oct9.175714.3622@sol.cs.wmich.edu> thmiley@sol.cs.wmich.edu (Tim Miley) writes:
[a ton o' stuff deleted]

>
>I don't believe it for a second, Tom.  Most people are just not like that.  I 
>can remember when I ate meat, since it wasn't very long ago.  I know I would
>never have been able to kill.  Being the one doing the killing makes the blood
>all the more real than if it's seeping out of the ground beef.
>
>If you are the kind of person who can kill, that's fine (I think??), but I 
>doubt that you speak for the majority of Americans.


I think that this is an interesting point in that it show that the
majority of people refuse to take responisiblity with regards to
their actions, and do not generally accepot the consequense of
their meat-eating habits.  If it is so disgusting to kill an animal
for food if you have to do it yourself, isn't it just that much worse
to foist this responsibility upon someone else?







amcmicha@gmuvax2/gmu.edu
From: kra@sdd.hp.com (Katherine Albitz)
Newsgroups: rec.food.veg
Subject: Wheat Waffles
Date: 15 Oct 1992 18:40:07 GMT
Organization: Hewlett-Packard, San Diego Division
Distribution: world
NNTP-Posting-Host: hpsdlq.sdd.hp.com


> Is there a Wheat pancake and waffles mix on the market, if not does
> anyone have a recipe for making the batter from scrath?
> -- 
> Melody P. Paul

I get pancake/waffle/muffin mixes, as well as stone ground flours from
a small family mill in Georgia. You can write them and request a price
list:
     Logan Turnpike Farm
     George & Cecilia Holland
     Route 2 Box 2718
     Blairsville, GA 30512

Their mixes are: Buckwheat Mix; Cornbread Mix; Whole Wheat Mix;
Three-Grain Mix (my favorite for pancakes & waffles); and Mountain
Morning Mix.

Note that the recipes that come with the mixes call for eggs, milk,
and butter but I don't see why you can't use oil, soy milk and egg 
replacer.

They also grind the most supurb REAL speckled grits. These are what
grits should be, rather than the goop that grocery stores carry.

I have ordered from them for years and I've been quite pleased.

Katherine Albitz 
kra@sdd.hp.com

"If I don't love ya, baby, grits ain't groceries, and Mona Lisa was a 
man..."  -- an old country song, name and performer forgotten
From: amy@sequent.com (Amy Paschal)
Newsgroups: rec.food.veg
Subject: Osteoporosis
Date: 8 Oct 92 21:13:07 GMT
Article-I.D.: sequent.1992Oct8.211307.14921
Organization: Sequent Computer Systems Inc.

I just picked up a pamphlet from my gynecologist'ss office which says:

	[stuff about dairy products being a good source of calcium]
	..."A vegetarian diet is also very healthy for bones. When
	meat is the main staple in a women's diet, she may be getting
	too much protien, which can lead to excessive bone loss."

I was surprised to see this statement in such a mainstream pamplet.

The pamplet was put out by The American College of Obstetricians and
Gynecologists.

--Amy
From: begonias@wam.umd.edu (Jeremy Ritzer)
Subject: safe and effective ant=away formula
Keywords: don't wana kill the buggers......
Organization: Workstations at Maryland, University of Maryland, College Park
Distribution: na
Date: Thu, 8 Oct 1992 03:47:52 GMT


I guess this isn't really appropriate, unless you consider eating anst/ants
	a vegetarian choice, but i was wondering if anybody could help me
	persuade some ant critters from hanging out on my kitchen counter.
Any ideas?  Don't wanna buy those nasty things, and don't necessarily wanna 
	commit wholseale slauhghter........
Thanks......
jeremy


-- 
Popular culture is the art of making do with what the system provides!
                 Jeremy Ritzer          begonias@wam.umd.edu
                
               
Newsgroups: rec.food.veg
From: afraser@julian.uwo.ca (a.   fraser)
Subject: REQUEST: Morning Glory Muffins (sp?)
Organization: University of Western Ontario, London
Date: Sun, 11 Oct 1992 14:36:44 GMT

Hi. The subject says it all.  My mother was happily buying these
muffins at a store Halifax when it went out of business.  Now she has
no muffins and has been unable to find the recipe.

Thanx to anyone who can help,
Jan.
Newsgroups: rec.food.veg
From: tara@socrates.umd.edu (Tara McDermott)
Subject: VEGAN: Southern Baked Tofu (wheat free)
Organization: University of Maryland University College
Date: Mon, 12 Oct 1992 19:10:39 GMT

One of the cooks in my local cafe came up with this delicious recipe.
Reminds me of shake n' bake, even though I've never had it.

Southern Baked Tofu
-------------------

Ingredients: 
garbanzo flour or 
brown rice flour
corn flakes
celery salt
sage
touch of salt
nutritional yeast (lots)
margerine
corn meal
tofu

Cup up as much tofu as you think you'll eat into 1/4 inch thick
slices.  In a medium bowl mix up all the dry ingredients.  In a small
skillet, heat up 1/2 - 1 stick margerine.  When completely melted, dip
tofu into margerine - enough to moisten the surface.  Transfer tofu to
dry breading, and cover both sides.  Transfer breaded tofu to a
lightly greased tray, casserole dish, or cookie sheet.  Bake until
crunchy/warm.  

It tastes delicious by itself, but a nutritional yeast gravy might
taste good on top.

Tara
-- 
Tara McDermott                     You've got a friend in Pennsylvania,
Xref: sparky rec.food.veg:9464 rec.food.cooking:17649
From: brad@buck.viewlogic.com (Bradford Kellogg)
Newsgroups: rec.food.veg,rec.food.cooking
Subject: Re: FALAFAL??? they fall apart
Date: 8 Oct 92 21:20:04 GMT
Organization: Viewlogic Systems, Inc.
Originator: brad@buck


The Australian guy who appears on one of the many PBS cooking shows
made this in a recent episode. He mentioned the potential for the
falafel to fall apart, and if I recall correctly, the solution is 
to gently roll them into the hot oil (he used a wok), where they will
initially sink to the bottom, and DON'T TOUCH THEM until they rise to 
the surface.

It seems that before they float, they have not formed a firm outer
crust, and are very easily broken if poked or prodded. Once they
rise up, they are more tolerant of handling (good thing, otherwise
you'd have a problem taking them out!).
Newsgroups: rec.food.veg
From: shenoy@iastate.edu (Shiva Shenoy)
Subject: Re: safe and effective ant=away formula
Keywords: don't wana kill the buggers......
Organization: Iowa State University, Ames IA
Distribution: na
Date: Thu, 8 Oct 1992 04:13:50 GMT

In <1992Oct8.034752.8559@wam.umd.edu> begonias@wam.umd.edu (Jeremy Ritzer) writes:


>I guess this isn't really appropriate, unless you consider eating anst/ants
>	a vegetarian choice, but i was wondering if anybody could help me
>	persuade some ant critters from hanging out on my kitchen counter.
>Any ideas?  Don't wanna buy those nasty things, and don't necessarily wanna 
>	commit wholseale slauhghter........
>Thanks......
>jeremy


>-- 
>Popular culture is the art of making do with what the system provides!
>                 Jeremy Ritzer          begonias@wam.umd.edu
>                
>               

Put some bay leaves (dried) around.

-- 
Shiva Shenoy                           | e-mail: shenoy@iastate.edu 
2066 Black,                            | Office: (515)-294-0082
Dept. of Aero. Engg. & Engg. Mechanics | Home  : (515)-296-7640
Iowa State University, Ames, IA 50010  |
Newsgroups: rec.food.veg
From: POWELLH%FRIR.AFRC.AC.UK@ib.rl.ac.uk
Subject: SAUCE Thai Red Curry Paste and Beef Curry Recipe
Keywords: SAUCE THAI INDIAN
Organization: NASA Dryden, Edwards, Cal.
Date: Thu, 15 Oct 1992 18:41:22 GMT


[OK, is this Thai or Indian or both?  I've classified it as both,
but am I correct to do so?  MFS]

Here is a recipe for 'Thai Red Curry Paste' which you may be able to
use for a red chicken... It comes from 'Thai Cooking' by Jennifer
Brennan, published by Jill Norman and Hobhouse Ltd, London, England.
Jennifer Brennan lives in LA now, apparently, and teaches SE Asian
cooking, so this book may be available in the States. I haven't tried
this recipe, but others in the same book are good!

Krung Gaeng Ped ... Red Curry Paste

Makes about 3 Tbs.

14 medium dried red chillies, seeded OR 1tbs ground red chilli powder (cayenne)
3 shallots, finely chopped
1 tsp caraway seeds, finely chopped OR 1tsp ground caraway
1tsp whole coriander (dhaniya)  seeds OR 1tsp ground
8 pieces Laos (Ka or galangal), chopped or 1tbs Laos powder
2 tbs coriander (cilantro) roots, finely chopped
1 tsp salt
1 lime zest, finely chopped
1 stalk lemon grass, finely chopped
1 tsp whole black peppercorns OR 1tsp finely ground black pepper
1/2 tsp Kaffir lime powder (Pew Makrut)
1 tbs garlic, finely chopped
1 tsp shrimp paste (Kapee)
4 tbs vegetable oil

If using whole spices, grind to a powder. Put into a blender or mortar
and pestle, and blend with all remaining ingredients.

This is used in a RED BEEF CURRY in the same book; I guess the recipe
can be adapted for chicken...

GAENG PED NEUA... RED BEEF CURRY

1 pint "thick" coconut milk
2 to 3 Tbs red curry paste
2 lb round steak, sliced into thin strips 2" long by 1/2" wide
1 pint "thin" coconut milk
2 young citrus leaves
1 tsp salt
2 Tbs fish sauce (Nam Pla)
2 red Serrano chilies
1 tsp dried sweet basil
1 tbs coriander (cilantro) leaves, chopped for garnish

In a wok, simmer the "thick" coconut milk over low heat, stirring
until it thickensan oil appears around the edges. Increase heat, add
the red curry paste and fry for 5 minutes. There will be a noticeable
colour and odour change as this mixture becomes properly cooked. Add
the beef, "thin" coconut milk and the remaining ingredients except
the cilantro leaves. Quickly bring to the boil, reduce heat and
simmer until meat is tender. Pour into a serving dish, garnish and serve.

I hope that this is of interest (and I haven't made too many typos!).


Cheers

Harry Powell

Newsgroups: rec.food.recipes
From: rfelix@netcom.com (Robbie Felix)
Subject: SIDE VEG LOWFAT Orange broccoli
Keywords: SIDE VEG LOWFAT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Thu, 15 Oct 1992 01:18:49 GMT


Orange Broccoli (fat-free)

Steamed broccoli ( 3-5 cups)
6-8 Tblsp non-fat yogurt
1 Tblspn fine grated orange peel
2 Tblsp orange juice

Toss all this together.
Eat.

works with cauliflower too.

Newsgroups: rec.food.recipes
From: crit0002@student.tc.umn.edu John A Crittenden-1
Subject: DRINK VEG Red Death
Keywords: DRINK VEGAN
Organization: NASA Dryden, Edwards, Cal.
Date: Wed, 14 Oct 1992 03:18:09 GMT


RED DEATH

This drink isn't very elegant or sophisticated, but it's good at
college parties.  It was given to me by a friend in Sig. Ep.
fraternity at Albright College in PA.  I don't know the background of
the drink--sorry.

1 16-ounce cup
3 shots Sloe Gin
2 shots Triple Sec
1 shot Vodka
Orange Juice
crushed ice

Put crushed ice in the cup.  Pour alcohol over the ice and then add orange
juice to taste.  Stir.  Enjoy.
Newsgroups: rec.food.recipes