HDTenEightyP/NetNews huggingface dataset:
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Subject: Re: Load of apples.....what to do?
Organization: Our Lady of Perpetual Mirth (Pacifica)
Date: Thu, 30 Jul 1992 20:47:12 GMT

In <1992Jul29.214040.6243@dakota.hsd.com> djones@sales2 (Danielle C. Jones) writes:


>Recently my hubby brought home two paper sacks full of apples.  I want to  
>try some different recipes with them.  Any ideas beside the usual apple  
>pie?  If this poses enough interest then please post, if not then send me  
>e-mail.  Sorry if this is a FAQ.

>Thanks
>djones@hsd.com
>As my 2 year old son would say:
>     "Chow Baby"!!


take a bunch of apples, core almost to the bottom but don't leave
a hole in the very bottom.  fill with a few teaspoons of the following
mixture:
sesame seed paste 
1/2t honey to about 2T tahini (above)
a few raisins per apple.

bake until apples are cooked, but not mushy at 350F.  good hot or
cold.

they may look kind of gross, but they're very nice this way, especially 
apples like macintosh.


another thing to do is to cook chopped apples with some chopped
cabbage and chopped onion in butter, or bacon fat.  you could add
some potatoes to this, too.

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)
From: fgn@cbnewsb.cb.att.com (frank.g.neves)
Newsgroups: rec.food.cooking
Subject: Re: Portuguese Sweetbread
Summary: Massa Sovada
Date: 29 Jul 92 10:56:49 GMT
Distribution: usa
Organization: AT&T

In article <Jul.28.15.14.55.1992.7314@dartagnan.rutgers.edu>, hinz@dartagnan.rutgers.edu (Dorothy E. Hinz) writes:
> In article <1992Jul22.105937.27456@cbfsb.cb.att.com> fgn@cbnewsb.cb.att.com (frank.g.neves) writes:
> 
> > Someone recently requested a recipe for Portuguese Sweetbread.  I have a
> > recipe for it; it's also referred to as Massa Sovada.  If you're still
> > interested, message me, and I'll send it to you -- it's good stuff!
> > 
> Please post it.  Sounds like it may use yeast.......I'm looking for
> yeast coffee cakes.  Thanks.

OK -- I've gotten quite a few requests for this, and I've attempted to answer
them all.  Suprisingly, only one bounced back to me (Eric).  Anyway, keep in
mind that this is bread, not cake.

Massa Sovada (Portuguese Sweetbread)

Ingredients:  2 packages yeast (active dry or compressed)
              1/4 cup water (warm for dry; lukewarm for compressed)
              1 cup scalded milk
              1 cup sugar
              2 teaspoons cinnamon
              1/2 cup butter or margarine
              1/2 teaspoon of salt
              5-1/2 to 6 cups all-purpose flour
              4 eggs

Preheat oven to 350 degrees.  

Dissolve yeast in warm water.  Scald milk and add to sugar, butter and salt;
stir until butter is melted.  Mix cinnamon and flour.  Add 1/2 the flour to
the milk/sugar/butter/salt, and mix until smooth.  Beat 3 eggs and add them
and the yeast to the mixture.

Continue to add remaining flour to make soft dough.  Remove it from the bowl
and place on floured board.  Knead until smooth and satiny (about 15 mins.).
Shape into a ball and place in buttered bowl.  Cover and let rise until
double in size (2-1/2 to 3 hours).

Punch risen dough down and divide it in half.  Place in two greased pans
(8 inches round).  Let rise in warm place until double in size (1-1/2 to 2
hours).  Brush tops of dough with remaining egg (beaten).

Bake in 350 degree oven for 20-30 minutes or until golden brown.  Cool on
wire racks.

NOTES:  I have found that if I initially heat up the oven and then turn it
off, I put the dough in there to rise and it rises twice as fast.

Also, I don't know if this violates any rules, but I've found that I prefer
this bread with raisins added.

Finally, as I mentioned to those who have gotten this recipe already, this
bread makes the best toast in the world! (Personal opinion, of course..)

Frank
-- 
*************************************************************************
 Frank G. Neves, R.Hy.                   | "Immanetize the Eschaton..."
 Discl: No wife, no horse, no moustache  |    "Credo Quia Absurdum"
*************************************************************************
Newsgroups: rec.food.cooking
From: ed@weir.pa.dec.com (Ed Gould)
Subject: Re: Chocolate Cake (easy)
Reply-To: ed@pa.dec.com
Organization: DEC Network Systems Lab, Palo Alto
Date: Fri, 31 Jul 92 00:37:59 GMT

> What is oleo?  Is this a brand of shortening or something similar?

It's margarine.  My dictionary actually has the following pair of
one-word definitions:

	oleo (n): oleomargarine
	oleomargarine (n): margarine

leading to

	margarine (n): a blend of refined, edible vegetable oil or meat
		fat or both, churned with cultured skim milk to the
		consistency of butter and generally fortified with a
		minimum of 9,000 U.S.P units of vitamin A per pound;
		it is used like butter; cf. oleomargarine.

It's usage is regional in the U.S.  I encountered it as a child in the
suberbs near New York City, but haven't come across it much since.

--
Ed Gould	  ed@pa.dec.com		Digital Equipment Corporation
+1 415 688 1309	  Network Systems Lab	505 Hamilton Ave, Palo Alto, CA  94301

"Unison is only one form of harmony." -- LW
From: benjamin@munch.mmwb.ucsf.edu (Dennis Benjamin)
Newsgroups: rec.food.cooking
Subject: Re: Recipe: Spicy Hot Beef Jerky
Date: 29 Jul 92 17:08:31 GMT
Organization: UCSF Computer Graphics Lab

njs@scifi.uucp (Nicholas J. Simicich) writes:


>Well, next I want to make fish jerky.  Any suggestions?

I have never made jerky myself, but this summer I tried some
turkey jerky which was quite good. It looked/tasted as though
it had been prepared in the same way as beef jerky. It might
also be significantly cheaper when turkeys are on sale.
Newsgroups: rec.food.cooking
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: Woks - my opinions (~100 lines)
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Date: Wed, 29 Jul 1992 18:32:25 GMT

>> eric@elijah.ee.ic.ac.uk (Eric Sau Hoi Cheung) writes:
>>>bruceb@locus.com (Bruce M. Binder) writes:
>>: They will probably have round and flat bottom woks.  I've never
>>: used a flat bottom but I'm told they are better for electric
>>: stoves. 
>>
>>You must use a flat-bottomed wok for electric stove.
>
Not.

You can use a round-bottomed wok on an electric stove. Just turn the ring
so the wide side is up. This lowers the wok enough to touch the burner.
You may need to move the wok slightly off center, as some electric
burners don't get hot in the middle.

Marcy

P.S. I've seen people use round woks on electric stoves with no ring.
     You have to balance the round bottom if you do this, and I'm such
     a klutz that I've never tried it.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

ObRecipe:

Desert Spice Pork Chops

   2 boneless pork chops
   4 tbsp desert spice mixture (see beolw)
   2 tbsp bacon fat
   1 yellow onion, sliced
   1/2 cup spicy tomato catsup
   1/2 cup kentucky bourbon
   1/2 cup water

   Saute the onions in the bacon fat. Remove them from the pan, leaving
   the fat behind. Rub the spice mixture into the pork chops. Turn the
   heat way up and sear the pork. Lower the heat. Add the catsup, bourbon 
   and water to the pan. Simmer for 20 minutes. (I used the time to make
   a couscous pilaf.) Check to see that the meat is done. Remove the
   meat to the serving plate. Return the onions to the pan. Turn the heat
   up to medium-high. Boil the sauce until it thickens and takes on a 
   deep auburn colour (about 7 minutes). Pour the suace over the pork.

   Serves 2.


Desert Spice Mixture

   I make this and store it in air-tight containers

   2 tbsp garlic powder
   1 tbsp cumin
   2 tsp ground thyme (buy whole and crush it yourself)
   2 tsp cinnamon
   1 tsp allspice
   2 tsp sweet paprika
   2 tsp white pepper
   1 tsp cayenne
   1 tsp salt
   1 tsp hot paprika
   1/4 tsp sumac

   Makes just less than 1/2 cup.

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sq.com
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: A slight annoyance (And more) 
Organization: Greenville Tech., Greenville, SC 
Date: Fri, 24 Jul 1992 03:08:43 GMT

In article <1682C9EBB.MEDELMA@cms.cc.wayne.edu> MEDELMA@cms.cc.wayne.edu (Michael Edelman) writes:
>Maybe it's just me...but when I see a posting like:
> 
>  "fred@cia.gov asked for some interesting lark's toungue recipes.
>   I happen to a have a great recipe for stuffed lark's toungues with
>   rasberry vinegrette that I'll post if anyone is interested.."
> 
>I wonder why they don't just *post* the thing? And that sort of message
>is usually followed by 20 or 30 saying "please mail me a copy of the
>Lark's Toungue recipe, too!"
> 
>Of all the things we whine and fret about in this list, I don't think I've
>ever read someone complain that too many recipes are posted here ;-)
>             --mike

Here here !!   I agree 100%, and have silently wondered that as well.
It's almost as though there are more "me too" messages than actual 
answers.  To not join the trend of _just_ a "me too", here's a 
simple dessert that will last forever in the fridge (well, it WOULD
last a while if it wasn't sooo delicious.)  Warning: I use Cool-Whip! :)

[Insert your favorite pie filling flavor]  Yum-Yum -

1 Graham cracker crust
1 8 oz. bar of Cream Cheese
8 oz. Cool-Whip
1 can Pie filling
1 teaspoon vanilla extract

Soften Cream cheese.  Mix with Cool-Whip and vanilla.
Put into crust.  Top with Pie filling.  Sprinkle crushed
graham crackers on top if desired. Chill in fridge. 
I have tried cherry and blueberry filling.
From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: Re: Request: flower pot (was Re: dirt cake)
Date: 22 Jul 92 16:33:00 GMT
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

In article 14010@cs.mcgill.ca, mingmar@cs.mcgill.ca (Ming MAR) writes:
  > Does anyone know how to make an edible flower pot to go with the
  > dirt cake?

You could try making a gingerbread cookie dough, rolling it out,
then pressing it into the inside of something that is shaped like
you like.  I think pressing it into a greased, glazed ceramic
flower pot might do the trick.  Then bake, and remove carefully.

Carol
riacmt@ubvms.cc.buffalo.edu
From: hinz@dartagnan.rutgers.edu (Dorothy E. Hinz)
Newsgroups: rec.food.cooking
Subject: Re: Portuguese Sweetbread
Date: 28 Jul 92 19:14:56 GMT
Distribution: usa
Organization: Rutgers Univ., New Brunswick, N.J.

In article <1992Jul22.105937.27456@cbfsb.cb.att.com> fgn@cbnewsb.cb.att.com (frank.g.neves) writes:

> Someone recently requested a recipe for Portuguese Sweetbread.  I have a
> recipe for it; it's also referred to as Massa Sovada.  If you're still
> interested, message me, and I'll send it to you -- it's good stuff!
> 
Please post it.  Sounds like it may use yeast.......I'm looking for
yeast coffee cakes.  Thanks.
From: slwjp@cc.usu.edu
Newsgroups: rec.food.cooking
Subject: request for white sauce pizza
Date: 22 Jul 92 16:50:09 MDT
Organization: Utah State University

During a trip to Montana I had the pleasure of eating a white sauce pizza.  
Instead of tomato sauce it had a lovely white sauce, that I think was
made of some sort of cheese or combination of different cheeses.  I have
searched all of my cookbooks and can't fnd anything that comes close to
what I am looking for.  If anyone knows what I am talking about and has
a recipe I would appreciate you posting it.

Thanks in advance.
Deanna
slwjp@cc.usu.edu
From: jorge@csiaro.usc.edu (Jorge Pereira)
Newsgroups: rec.food.cooking
Subject: Re: Online Cookbook - Returned Orders - **READ*
Date: 27 Jul 1992 16:02:54 -0700
Organization: University of Southern California, Los Angeles, CA
Distribution: world
NNTP-Posting-Host: csiaro.usc.edu
Keywords: Return,online,cookbook


Can you please add me to your list ?
I certainly appreciate.


		jorge@solar.usc.edu

Newsgroups: rec.food.cooking
From: jnsmc@acad3.alaska.edu (CLARK SCOTT M)
Subject: Caesar Dressing
News-Software: VAX/VMS VNEWS 1.4-a3  
Reply-To: jnsmc@acad3.alaska.edu
Organization: University of Alaska - Fairbanks
Distribution:  world
Date: Tue, 21 Jul 1992 21:19:39 GMT

Newsgroups: rec.food.cooking
From: jreece@sousa.intel.com (John Reece)
Subject: Re: Want to substitute white wine in a recipe (With What?)
Reply-To: jreece@sousa.intel.com
Organization: Intel - Information Technologies
Date: Tue, 21 Jul 1992 18:01:25 GMT

In article <l6o8hbINN24c@nunki.usc.edu>, rmakarem@usc.edu (Total Stranger) writes:
> Hello,
> I am trying out a new fish recipe that calls for white wine.
> I don't want to use white wine, so what can I substitute it with?
> 
> Thanks,
> Rabih.

Chicken or vegetable broth is usually an acceptable substitute.
There are also non-alcoholic wines available., though I can't
vouch for the ultimate effect on a recipe.

Many people will tell you that the alcohol will boil off before
the dish is complete, but you can't really count on that.  
Especially if your concern is that a higher being is looking
over your shoulder...

 
---------------------------------------------------------------------------
John Reece		|	"Why would anyone want to tear down
Not an Intel spokesman  |        this beautiful dam?"  
		        |		- Diane Feinstein at Hetch Hetchy
From: MWORKMAN@vm.cc.purdue.edu
Newsgroups: rec.food.cooking
Subject: Request for eggplant recipes
Date: 28 Jul 92 03:50:24 GMT
Organization: Purdue University

I would like some eggplant recipes, in particular eggplant parmesan.
 
Thanks.
 
Maggie
From: alisonjw@spider.co.uk (Alison J Wyld)
Newsgroups: rec.food.cooking
Subject: Re: Want to substitute white wine in a recipe (With What?)
Date: 30 Jul 92 10:12:33 GMT
Organization: Spider Systems Limited, Edinburgh, UK.

>In article <l6oljoINN5qo@nunki.usc.edu> rmakarem@usc.edu (Total Stranger) writes:
>>Hello,
>>I am trying out a new fish recipe that calls for white wine.
>>I don't want to use white wine, so what can I substitute it with?
>>

If your worried about cost, rather than alcohol, use cider (oh, dear
this means different things to different people - I mean the
alcoholic, fermented stuff we have in the UK, maybe you call it hard
cider).  You can barely tell the difference taste-wise between cider
and white wine in a lot of recipes - though not of course the ones that
specify a particular wine for a particular taste.

This can save a lot of money if you use as much alcohol in cooking as
I do.  (UK prices - 1 litre cider, about 1 pound, 1 bottle wine (3/4
liter) about 3 or 4 pounds).

Or you could check out the cheap wine shelves, if you have those in
the states - some of the Eastern European wines are pretty good and
reasonably priced.

Alison
Newsgroups: rec.food.cooking
From: clarkg@xenolith.its.rpi.edu (George Clarkson)
Subject: Re: mayo query
Keywords: mayo
Reply-To: clarkg@rpi.edu
Organization: Rensselaer Polytechnic Institute, Troy, NY.
Distribution: us
Date: Fri, 31 Jul 1992 16:53:50 GMT

>So long as you use a wisk, not a spoon, and
>beat the sauce quite vigorously you shouldn't have any problems. 
>
>One further tidbit that I recommend concerns holding the pan steady while
>one hand is working the wisk and the other is pouring the oil: place the
>pan or bowl on a couple of water-soaked folded towels. This 
>will allow the bowl to remain almost stationary whilst you use both of 
>your hands for other work.
> 

>>A radical solution to the above problems when making mayonnaise is simply to
>>use an electric beater.
 
You're absolutely right that an appliance will make the job easier. However,
I find that making mayonnaise is like making (and kneading) bread: it is
vastly more satisfying to do the job by hand rather than use a machine. Of
course, the end product is the same either way.
-- 
 
George R. Clarkson
    Scientific Applications Consultant
    Information Technology Services
    VCC 218
    Rensselaer Polytechnic Institute
    Troy, NY 12180
     
    (518)-276-2752
    clarkg@rpi.edu (should work from anywhere)
Newsgroups: rec.food.cooking
From: msm@cbnews.cb.att.com (melanie.s.maher)
Subject: Re: HEAD CHEESE (was Re: What we eat)
Organization: AT&T
Date: Wed, 29 Jul 1992 18:14:53 GMT
Summary: Souse
Keywords: PIG BRAINS, HEAD CHEESE

In article <5233@transfer.stratus.com>, moser@sw.stratus.com (Tom Moser) writes:
> In article <22874@oasys.dt.navy.mil>, smennitt@oasys.dt.navy.mil (Stuart Mennitt) writes:
> > 
> > 	 Come On, Opinions on
> > 				  HEAD CHEESE
> > 
> 
> I have never made it myself but we used to get excellent head cheese at
> a country store in central Illinois. It tastes like buttery, peppery meat
> and has a soft texture with occasional chewy bits. It tasted much better than 
> the regular prepackaged head cheese you see in the supermarket. The big 
> problem with head cheese is how it looks. It looks like chunks of grey/reddish 
> meat in clear gelatin (which is what it is) - not too appealing - but no 
> worse looking than mortadella.
> 
> -Tom

My father used to eat a related (ahem) delicacy--souse. It looked
very similar to the description given above for head cheese, but it
was made with pigs' feet. Yup, I remember on souse day my mom would
have those little piggy toes lined up on the counter just waiting to
be put on the simmer. For some reason, I recall her adding copious
amounts of vinegar. Firmed up real nicely.  My father would eat it
with lots of black pepper and buttered bread. After all, there's
always room for Jello.

Did you ever think what a weird name head cheese is for this
concoction? The resemblance this gelatinous block has to cheese
escapes me. 

Mel
Newsgroups: rec.food.cooking
From: sarao@bakrmn.athena.ogo.dec.com (Robert Sarao)
Subject: Request: Pan de Agua
Reply-To: sarao@bakrmn.athena.ogo.dec.com (Robert Sarao)
Organization: Digital Equipment Corporation
Date: Wed, 29 Jul 1992 15:28:38 GMT


Hi,

	We are currently looking for a Puerto Rican bread called
"Pan de Agua". This is supposed to be bread native to the island. 
Does anyone out there have a recipe...?


					Robert "Gordito" Sarao
From: jbm@druwa.ATT.COM (MartindaleJB)
Newsgroups: rec.food.cooking
Subject: Re: Keeping food in tin cans
Keywords: Tin Can
Date: 30 Jul 92 18:36:49 GMT

In article <36268@sdcc12.ucsd.edu>, al@jeeves.ucsd.edu (Andy Lee) writes:
> I have heard that it is not a good idea to keep food from
> a tin can in the can after it has been opened.  Does anyone
> know the reasoning behind this?  Why should this be
> detrimental to the person consuming the contents?
> 
> 
> -- 
> Andy Lee   e-mail: al@ucsd.edu  /  Voice: (619) 534-7096
> Department of Biology   
> University of California, San Diego
> La Jolla, CA 92093-0322


I do not know why food should not be stored in the can after it is opened,
but it may have to do with the fact that most cans have a coating on them
to prevent corrosion and opening the can breaks this coating. Corrosion will
then occur much faster and its byproducts may very well end up in the food.
From: ross@mscf.med.upenn.edu
Newsgroups: rec.food.cooking
Subject: RYE flour needed.
Date: 30 Jul 92 16:20:59 GMT
Organization: Univ of Penn - Med School Computer Facility

Does anybody know of a place where I could order some rye flour.  I'd like
to try to make some rye bread and pupernickel in my breadmaker.  None of the
supermarkets here carry it.

Thanks.
-- 

			--- Andy Ross ---

                    ross@mscf.med.upenn.edu
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: A slight annoyance
Organization: Taronga Park BBS
Date: Thu, 23 Jul 1992 05:02:41 GMT

In article <auwen.711823883@convex.convex.com>, auwen@convex.com (John David Auwen) writes:
> You're right to call it a "slight annoyance" because the problem is
> very slight.  Why don't you post a recipe yourself instead of bitching?

Michael does have a point.
After all, one of the reasons I read this group (and I suspect many
others as well) is for the recipes.  And the big problem with people
asking about posting is all the "me too" followups that waste bandwidth.

Besides, I always want to post some sort of smartass remark whenever
I see an article like that.  "Nah, we don't need no steekin' recipes for
stuffed lark's tongue!"  But I don't, cause I'd probably end up getting
flamed by the humour-impaired.  :-P

I say, just go ahead and post the damn thing!

Oh, yeah.  I also served this really good pineapple salsa with the
snapper.  I'll post the recipe if anyone's interested...















Just kidding.  :-)  Here 'tis:

1/2 medium pineapple, peeled, cored, and cut into 1/2-inch dice
1 small red bell pepper, cut into 1/2 inch dice
3 medium green onions, sliced
1 serrano chili, seeded and minced
1 1/2 inch piece fresh ginger, peeled and minced
1 tablespoon fresh lime juice
1/8 teaspoon salt

Mix all ingredients together.  Cover and let stand at room temperature
for at least one hour.
Mix in some chopped fresh cilantro leaves if you like.
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
                     "Oopsy... " -- CometGuy
From: twain@milton.u.washington.edu (Barbara Hlavin)
Newsgroups: rec.food.cooking
Subject: Re: Love : different usages
Summary: RECIPE
Date: 22 Jul 92 18:25:49 GMT
Article-I.D.: u.1992Jul22.182549.25345
Distribution: usa
Organization: University of Washington, Seattle

In article <2261@israel.nysernet.org> warren@nysernet.org writes:
>In <1992Jul15.184933.23515@tamsun.tamu.edu> peram@cs.tamu.edu (Suresh B Peram) writes:
>
>>The term 'love' is one of those that can 
>>have widely different meanings and interpretations ...
>
>If you post this to rec.food.cooking, at least include a
>recipe.

Equal parts patience, compassion, compatibility, sense of humor, 
devotion to one another's interests.  Spice with lust to taste, 
and add more humor.  Stir gently to mix.  Let age 20 or 30 years. 

Sample frequently as it ages, and keep adding humor. 

Cook together often. 

--Barbara
From: manes@bass.bu.edu (Michelle Manes)
Newsgroups: rec.food.cooking
Subject: Re: Pork buns
Date: 22 Jul 92 13:29:32 GMT
Reply-To: manes@bass.bu.edu (Michelle Manes)
Followup-To: rec.food.cooking
Organization: Boston University

In article <1992Jul21.230547.6931@news.columbia.edu> nsh3@cunixf.cc.columbia.edu (Nadine S Harris) writes:
>
>In article <1992Jul21.005827.9267@sserve.cc.adfa.oz.au>
>ccd@ccadfa.cc.adfa.oz.au (Carol C Denehy) writes:
>
>>My favourite type of dim sum is pork buns. I have a recipe for the
>>steamed variety and they are quite yummy. But my cookbooks (which
>>are a bit lacking for Chinese cuisine I admit) don't give any
>>directions for making the baked variety, which I really prefer.
>>Anybody give me guidance?
>
>The recipe is exactly the same.  You just bake the buns rather
>than boil them.  I make a batch and prepare it both ways.
>
>Nadine


My favorite too.  Mind posting the recipe?  Pretty please?
(I don't have a steamer yet, so I didn't think I could make them.
You can bake them?  Really?   Mmmmmmmmmm)

michelle

--
Michelle Manes		|	"What should I be when I grow up?"
manes@bass.bu.edu	|	"Honest."
			|	-Robert M. Pirsig

Newsgroups: rec.food.cooking
From: kathe@cbnewsf.cb.att.com (katherine.e.fagan)
Subject: Re: pasta salad recipes
Organization: AT&T
Date: Wed, 22 Jul 1992 18:56:54 GMT

In article <laurab.711822402@cs.wisc.edu> laurab@dip.cs.wisc.edu (Laura Berg) writes:
>Being summer, my so likes to eat pasta salads.  I've made quite a few out of
>my books, but would like some more recipes.
>
>Any and all appreciated.
>
>thanks!!
>
>laura
>
>laurab@cs.wisc.edu

Last Sunday's NY Times Magazine (7/19) offered several pasta salads.  They 
looked yummy, but I haven't tried any yet.  I don't have them with me (at 
work), but if your local library doesn't carry the NYT, maybe I could post 
1 or 2.

Kathy
kef@alux2.att.com