HDTenEightyP/NetNews huggingface dataset:
From: davisk@sable.rtp.dg.com (Karen Davis)
Subject: Re: xmas gifts
Date: Thu, 19 Nov 92 14:14:27 GMT
Organization: Data General Corporation, Research Triangle Park, NC

In article <1eb27dINNaqk@crcnis1.unl.edu>, tjensen@unlinfo.unl.edu (theresa jensen) writes:
|> I saw earlier on this post some ideas for xmas gifts of food.  I didnt
|> get them copied.  I am thinking of chocolate candy(I have done before) 
|> I need a recipe for applesauce and apple butter or another fruit butter.
|>  Also if you have any other ideas they would be welcome.  I am not an 
|> experienced cook so it needs to be something fairly simple.  Thanks in
|> advance.
|> tjensen@unl.edu
|> Theresa Jensen
|> 

My recipe for Aple Butter is below. It is not difficult, though it takes
some time, especially if you "can" the results. Note, if you just cook
the apples with some cider (as the beginning of the recipe says), and
then strain it or run it through the foley mill, you will have 
applesauce, to which you can add cinnamon or sugar if you prefer.




			APPLE BUTTER
			
		
Ingredients:

1 peck (11 pounds) of red apples (I prefer Rome and Courtland)
1 pint cider vinegar
1 pint apple cider
2.5 cups white sugar
3 cups brown sugar
1 tablespoon ground cinnamon
2 cinnamon sticks
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon ground black pepper
1/2 vanilla bean
1 teaspoon salt (optional)
juice of 2 lemons (3 - 4 tablespoons)
1 teaspoon five-spice powder (optional)

Directions:

Remove stems from apples and quarter them. Cook in a large stock pot 
with the vinegar and apple cider until the apples are very mushy. Push
through strainer or foley mill (available in most kitchen stores) to
remove seeds and skin. Return pulp to the pan and stir in the sugar,
brown sugar, cinnamon, cinnamon sticks, ground cloves, allspice, pepper,
vanilla bean, (salt), lemon juice, and five-spice powder.

Bring to a boil over moderate heat as you stir frequently. Turn the
heat down to low and continue to stir frequently as the mixture
thickens, about 1 hour.

To determine if the apple butter is done, lift some with a spoon and
pour back into the pan. When the last few drops come together into a
sheet, the apple butter is ready. The right texture can also be
determined by pouring some of the hot apple butter on a plate. If 
liquid begins to seep around the edges as it cools, it means the apple
butter must be cooked longer. 

When the apple butter is finished, remove the vanilla bean and the
cinnamon sticks. Can in sterilized canning jars according to
manufacturers directions. 

Recipe says that the yield is 8 to 9 cups of apple butter. When I've
made this in the past, it has made 14 12 oz. jars. 




-- 
/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\
Karen M. Davis     			davisk@dg-rtp.dg.com
Data General Corporation		Phone: (919)248-5948
62 T.W. Alexander Dr.			Fax  : (919)248-5942
Research Triangle Park, NC 27709		
/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\


Newsgroups: rec.food.cooking
From: aces@bmera253.bnr.ca (Victor Sgornikov 1328349)
Subject: Recipe Request: Tiramisu 
Keywords: Tiramisu
Reply-To: aces@bnr.ca
Organization: Bell-Northern Research
Date: Mon, 16 Nov 92 20:03:06 GMT

I have recently returned from a holiday in Italy where I was introduced
to this 
delicious desert. Given that the withdrawal symptoms have started to set in, I 
would certainly appreciate any recipies which other NET people might have.

p.s. Please post to the NET as us kids at BNR are generally not allowed
external
     E-Mail access.  

------------------------------------------------------------------------
----------  
Vic Sgornikov  aces@bmera253.bnr.ca  (613) 765-2957
Bell Northern Research Ltd., Ottawa, Ontario, Canada
 
The opinions herein expessed probably in no way reflect those of my employer, 
and in fact depending on my mood, may not even be ones that I'll admit to.  
------------------------------------------------------------------------
----------
Newsgroups: rec.food.cooking
From: reynold@binah.cc.brandeis.edu ("Susan Reynold (w/out the s)")
Subject: Re: REQUEST: Thick Spaghetti Sauce
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University
Distribution: usa
Date: Fri, 20 Nov 1992 14:27:58 GMT

In article <1992Nov19.140317.1@vax.sonoma.edu>, abel@vax.sonoma.edu writes:
>In article <32617@alfred.Teknowledge.COM>, vjohnson@Teknowledge.COM (Vicky Johnson) writes:
>> 
>> Can anyone help me with a thick, tasty spaghetti sauce.
>> I'm so tired of ending up with a plate full of water and
>> sauce.  Looking for one that sticks to the noodles

I use tomato sauce AND tomato paste.  A typical batch uses 
three 16 oz cans (or one 28 oz and 1 16 oz) of tomato sauce and
2 6oz cans of the paste.

Also, be sure to drain your noodles well! I've rushed on this part
in the past and found the sauce kind of runny because there was too
much water left in the noodles.

Susan
Newsgroups: rec.food.cooking
Subject: Re: Pavlova
From: mara@kauri.vuw.ac.nz (Mara)
Date: Mon, 23 Nov 1992 07:16:19 GMT
Organization: /u/student/mara/.organization


*sigh* the go-to-the-shop method is the only one I can ever get to
work, too.  Whats wrong with us? Are we merely freak NZ'ers or is
pavlova in actual fact the instrument of some conspiracy (presumably
orchestrated either by Cowells (mmm) or some much more subversive
organisation whose motives I can only guess at)

To come down to earth, I suppose using a gas oven is a disadvantage at
those low temperatures (thats my meringue excuse at least :).  Perhaps
there is some sort of age-detector built into the food chemistry (after
all, everybody's _grandmothers_ can make the things without problems
grrrrrrrr).

ON a more positive note, nuking a pavlova mixture gives a marshmallowy
type thing with no crispy bits, which has its own charm and nobody
expects it to look like something you might find in the kind of bakery
that requires two forms of identification and your first born son
before they will serve you.

Amy

Newsgroups: rec.food.cooking
From: ac374@yfn.ysu.edu (Stanley Kaminski)
Subject: RE: Italian Cookbook--Many Thanks!
Reply-To: ac374@yfn.ysu.edu (Stanley Kaminski)
Organization: St. Elizabeth Hospital, Youngstown, OH
Date: Sat, 21 Nov 1992 03:53:59 GMT



"THANK YOU!" to all the kind hearted folks whose email helped me decide
which Italian cookbook to get for Xmas. People like you make 'netting
worthwhile.
 
---Stash
 
 
-- 
ai815@cleveland.Freenet.Edu        ///   "Bourbon and beans;
ac374@yfn.ysu.edu                 ///     an explosive combination!"
GEnie: S.KAMINSKI             \\\///    --James T. Kirk, STAR TREK V
-------------------------------\XX/---------------------------------
Newsgroups: rec.food.cooking
From: suey@vaxeline  (Susan Youshock Pruyn)
Subject: Re: List of 684 Muffin Recipes-Pt II  
Nntp-Software: PC/TCP NNTP
Reply-To: suey@ftp.com
Organization: FTP Software, Inc., Wakefield, MA
Date: Wed, 18 Nov 1992 16:40:51

This is great!  How do I get a copy of these recipes?

Susan Youshock Pruyn
FTP Software, Inc.


Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: RE: What's the worst cookbook you own?
Organization: Intergraph Corporation, Huntsville, AL.
Distribution: rec
Date: Mon, 23 Nov 1992 14:13:45 GMT

I got a copy of "Paul Prudhomme's (sp?) Seasoned America" through
one of those book club freebie offers.  Now, I don't know if
this is necessarily a *bad* cookbook, because I haven't tried any
of the recipes yet.  However, the book contains lots of color pictures
of various dishes and, IMHO, *every single one* looks truly awful.  
I mean, really gross.  I can't believe they included such unappetizing-
looking photographs.  Obviously, they didn't bother to hire a skilled
food photographer.  


-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Salt Shakers
Reply-To: jazzie@cix.compulink.co.uk
Date: Sat, 21 Nov 1992 11:39:00 +0000


The entire argument about which should be the salt shaker and which
should be the pepper shaker is really a matter of choice.  

As for keeping salt free-flowing, I always have several grains of
rice in my salt shakers.  It absorbs excess moisture and keeps the
salt grains very loose.  

Jazzie
From: drmellen@vela.acs.oakland.edu (Dewayne Mellen)
Newsgroups: rec.food.cooking
Subject: REQUEST:  Pinapple Jelly
Date: 18 Nov 92 22:39:30 GMT
Organization: Oakland University, Rochester MI.

Does any one out there have a recipe for pineapple jelly.  If you do
could you please email it or post it.

thanks in advance,

drmellen@vela.acs.oakland.edu
From: Ernie_Patterson@unc.edu (Ernie Patterson)
Newsgroups: rec.food.cooking
Subject: Help fixing a wood cook stove
Date: 23 Nov 92 20:06:41 GMT
Article-I.D.: samba.1992Nov23.200641.8155
Organization: UNC Office of Information Technology

I know this is not exactly a cooking project, but if 
some can help me, I would appreciate it.

Also, has anyone seen any recipes for cooking using a wood cook 
stove.  I remember some that even had the type of wood to use while 
cooking, etc.

I am looking for help in restoring a wood cook stove to
working condition.  The stove was made by the Karr Range Co.
in Belleville, Il. around 1920-1924.  I would appreciate any 
information about getting parts for the stove or have it repaired.
The major problem is the firebox which needs major repair and 
without any manuals or other information it is difficult to 
put the stove together.

Thanks for your help

Ernie Patterson
231 Wilson Hall CB#3275
Ecology Curriculum
Univeristy of North Carolina
Chapel Hill, NC 27599-3275
(919)-962-2136
Newsgroups: rec.food.cooking
From: cma@titan.ucc.umass.edu (COLIN MA)
Subject: Cooking a turkey with a JetStream oven
Organization: University of Massachusetts, Amherst
Date: Sun, 22 Nov 1992 21:18:59 GMT

Hi, does anybody have any experience cooking a turkey with
a JetStream oven (or one of those ovens with "hot air"
circulation)?  How well does it work?  Is it really faster?

Colin
cma@titan.ucc.umass.edu
Newsgroups: rec.food.cooking
From: maryb@cix.compulink.co.uk (Mary Branscombe)
Subject: Re: Comments on hand blenders?
Reply-To: maryb@cix.compulink.co.uk
Date: Thu, 19 Nov 1992 11:53:00 +0000


I've been using a Braun for a few years. Great for scrunching up 
soups and sauces in the pan instead of messing about with the big 
Magimix. Great for souflee omelettes and milk-shakes. The whisk 
attachmetn is a tad small and fiddly and the beaker supplied is *not* 
the best place to whisk egg whites.
Seconded on the hanging rack. Put it up and you'll use it.Otherwise 
it sits in a draw.

mary
apprenticepotter
+-------------------------------------------+--------------------------+
| Ommmmmm, said the lift                    |maryb@cix.compulink.co.uk |
| Organisation: Me? You're joking, right?   |maryb@cix.compulink.uucp  |
+-------------------------------------------+--------------------------+
From: pwestlak@eoe.co.uk (Peter Westlake)
Newsgroups: rec.food.cooking
Subject: Re: Salt and Pepper
Date: 20 Nov 92 12:12:49 GMT
Organization: EO Europe Limited, Cambridge, UK
X-Newsreader: TIN [version 1.1 PL6]

Ying Tat Leung (ytl@philabs.philips.com) wrote:
: 
: In Hong Kong where I grew up in and which is a British colony (till '97
: if anyone cares), it is standard practice to have salt in the shaker 
: with one hole and pepper in the one with multiple holes.  This is, as
: far as I know, universal practice in all restaurants from fast food 
: types to very fancy, supposedly very formal types.  I've always thought
: this is standard British practice.  Anyone from Britain?
: 
: Regards,
: Ying

Yes, this is universal here too, or used to be until the appearance
of expensive designer shakers :-)

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
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: REQUEST: Potato Recipes
Organization: Actrix Networks
Date: Thu, 19 Nov 1992 04:02:46 GMT

In article <1992Nov17.191731.20258@exu.ericsson.se> exudbs@exu.ericsson.se writes:
> Anyone have any good potato receipes out there?
> I'm looking for thankgiving alternatives.
> 
> ---
> David Strickland

This one always goes down well in our house.

Potatoes, peeled and thinly sliced (about 1/8 inch thick - I push them
through the slicing blade of the food processor)
2 cloves (or more) of garlic, crushed
3 tablespoons butter
1/2 cup milk
1/2 teaspoon salt
cup grated cheese

If you want to prepare the potatoes ahead of time, peel and slice them
then place them in a large bowl and cover completely with water so
they don't brown.

Place the sliced potatoes in a shallow ovenproof dish.  Heat the
butter, milk and garlic together (pan or microwave) stirring to
dissolve the salt.  Pour over the potatoes, cover with the cheese and
bake at 375 for an hour or until the potatoes are tender and the
cheese golden brown.

Sometimes I layer very finely sliced onion with the potatoes.  You can
also put extra cheese between the layers, use milk instead of cream,
use some finely chopped fresh herbs in between the layers.  Experiment.

Oh - butter the dish you bake them in fairly well so prevent (sort of) sticking.
And don't worry about the butter etc, or draining all the goodness out
of the spuds or whatever.  I'm sure Thanksgiving dinner doesn't have
to be 100% healthy :-)

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: RECIPE: Grape Nut Cereal Muffins
Organization: Space Telescope Science Institute
Distribution: na
Date: Fri, 20 Nov 1992 02:38:16 GMT

In article <1992Nov19.191839.18907@i88.isc.com>, claudiak@i88.isc.com (Claudia Kale (STG)) writes:
> In article <V2BLSKJ@taronga.com> peter@taronga.com (Peter da Silva) writes:
>>Dawn Scotting writes:
>>>Can you please tell me what Grape Nuts are? I take it they are
>>>some sort of cereal?
>>
>>Grape Nuts are sort of like the "grit" in a very coarse sandpaper, made
>>of some ostensibly edible material completely unrelated to grapes. I
>>would recommend that the next time you're getting ready to use vegemite
>>to resurface your driveway, you mix some grape nuts with it to improve
>>traction.
>>-- 
> 
> Then I'm not alone in the universe! Somebody else has also given some
> thought to the totally unwarranted use of the word "Grape" in the name
> of this aquarium-gravel-masquerading-as-food! My mother loves this
> stuff and it has been a breakfast option at our house as long as I
> can remember; I've been wondering about the name since I could read.
> Could the netter who posted the article about how it's made shed some
> light on one of the last Great Mysteries of the Twentieth Century?
> 
> 

When I was very young, I thought Grape Nuts were grape seeds.  Somewhere
along the line I changed my definition to textured similarly to grape seeds.
I'm not sure when that change occured, however.


Janet Morrissey
"Mostly Harmless"

Newsgroups: rec.food.cooking
From: WVOSS@novell.com (Wes Voss)
Subject: WANTED: DIABETIC RECIPES
Organization: Novell, Inc.
Date: Tue, 17 Nov 1992 18:49:52 GMT

Help!

We just found out that my brother-in-law-to-be is hypolglycemic, and we are 
having a hard time finding recipes that he can use - diabetic recipes are 
really the ticket..

ANYTHING you can either email to me or post here would be appreciated!

Thanks..
Wes

-----------------------------------------------------------
Wes Voss
Novell, Inc

Internet: wvoss@novell.com
Fax: 801-342-1211

Disclaimer: These are just my opinions, and no one else's;
            No one in their right mind would share them...
___________________________________________________________
From: loosemore-sandra@cs.yale.edu (Sandra Loosemore)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: recipe for ceviche
Date: 20 Nov 92 19:21:27 GMT
Distribution: rec
Organization: staff hacker @ Yale Haskell project
NNTP-Posting-Host: functor.systemsz.cs.yale.edu
In-reply-to: craig@kentek.com's message of 20 Nov 92 09:47:37

Here's how the ceviche I had while visiting Guadalajara some years ago
was prepared.

Use firm, white, non-fatty fish like cod or haddock, cut up into
cubes.  (In Mexico, they were able to get the fish chopped up when
they bought it at the fish market.)  Put the fish into a big bowl
(preferably plastic or ceramic) and squeeze some limes on it -- two or
three should be enough for a pound of fish.  Add an onion, a couple
tomatoes, and a bunch of cilantro, all chopped, and a little salt.
Stir everything together and eat it.

(You can also let it sit in the refrigerator for a while, and drain off
the excess liquid if it's very juicy.)

-Sandra
From: lester@bestsd.sdsu.edu (THE ONLY MISTAKES ARE HUMAN MISTAKES)
Newsgroups: rec.food.cooking
Subject: Cornbread recipe
Date: 18 Nov 92 06:19:00 GMT
Organization: San Diego State University - Dept. of Redundancy Dept.
NNTP-Posting-Host: bestsd.sdsu.edu
News-Software: VAX/VMS VNEWS 1.4-b1

I am looking for a foolproof recipe for cornbread....HELP :).

Thanks in advance

Lester   (lester@bestsd.sdsu.edu)
Newsgroups: rec.food.cooking
From: jpenovic@encore.com (Jan Penovich)
Subject: Re: Caeser Salad...
Reply-To: jpenovic@encore.com
Organization: Encore Computer Corp., Fort Lauderdale FL
Date: Fri, 20 Nov 1992 17:53:42 GMT

In article <1992Nov20.155832.29486@chpc.utexas.edu>,
jbyrd@chpc.utexas.edu (Jan Byrd) writes:
> 
> Part of the fun of a Caesar salad is watching a real professional make it.
> The ones I've seen always start off rubbing the inside of a wooden salad 
> bowl with olive oil and then, holding a clove of garlic in their fingers, 
> rub it all over the inside of the wooden bowl (this part may be strictly 
> "for effect").  They then would chop the garlic into tiny pieces and dump 
> it in the bowl, break the raw egg into the bowl and beat it, then crush 
> the anchovies, then add the other stuff listed above.  The last thing they 
> do is put the Romaine in and roll it around in the dressing.  Ahhhhhhh!
> 
> I agree with the poster who said you don't have to like anchovies to *love*
> Caesar salad.
> 
> Jan

  Many many years ago, I worked as a waitress in an expensive
  restaurant.  Caesar salad was made to order.  I made it
  exactly as Jan described it.  It was wonderful, but back
  then it didn't have the popularity it has now, so I never
  got that many orders for it.

  Personally, I can't imagine ordering any other kind of salad
  if the restaurant serves good Caesar salad.  It has to have
  anchovies in it, and I would never eat anchovies in anything
  else.

  jan

********************************************************************
TTFN,    ___           *   jpenovic@encore.com
      / /   /  /\   /  *   
     / /___/  /  \ /   *   
/___/ /   /  /    /    *   
                       *   Encore Computer Corp., Ft. Lauderdale, FL
*********************************************************************

Organization: University Libraries - Technical Service, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Mon, 16 Nov 1992 09:39:26 -0500 
From: "Erika C. Linke" <el08+@andrew.cmu.edu>
Subject: Re: Nuked food  


These postings on mishaps with a microwave
reminded me of a science project a few years ago at
my daughters' middle school.  One enterprising 6th
grader's project was:  Nuke Mallows.

It was a hit at the fair. Not only was it interesting, 
but it had a definite appeal to middle schoolers.

-- Erika Linke
Carnegie Mellon University
From: deatz@gandalf.rutgers.edu (Gregory H Deatz)
Newsgroups: rec.food.cooking
Subject: REQUEST: Chocolate Decadence
Date: 18 Nov 92 14:26:10 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

Someone recently posted a request for the recipe Chocolate Decadence.

Allow me to second that request.......
Newsgroups: rec.food.cooking
From: cheryl@crash.cts.com (Cheryl Blue)
Subject: Re: Lowfat recipes wanted
Organization: CTS Network Services (crash, ctsnet), El Cajon, CA
Date: 24 Nov 92 04:21:23 GMT

In <1992Nov20.193536.3600@ringer.cs.utsa.edu> crentsch@lonestar.utsa.edu (Charles F. Rentschler) writes:
}I am looking for lowfat recipes (especially recipes that can be used as
}snacks), if anyone can help please E-mail them to me or post here.
}Thanks for the help.

Here's one I really like:


SWEET AND SOUR TURKEY

1 g fat
0 mg cholesterol 
226 calories
0 saturated fat, 0 polyunsaturated fat

Nonstick cooking spray
4 turkey breast steaks 1/2" thick (1 lb)

Spray a cold skillet with nonstick coating.  Preheat skillet over
medium heat, then add turkey steaks.  Cook over medium heat for 5 to 7
minutes or till turkey is light brown, turning once.

1/2 of a 6-ounce can 1/3 cup) frozen pineapple juice concentrate, thawed
1/4 cup water
1/4 cup red wine vinegar
1 tablespoon soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger

In a small bowl stir together pineapple juice concentrate, water
vinegar, soy sauce, garlic powder, and ginger.

Add sauce to skillet.  Bring to boiling; reduce heat.  Simmer covered,
for 12-15 minutes or until turkey is no longer pink.  Transfer turkey
to a serving platter.  Cover to keep warm.

In a custard cup stir together 2 tablespoons water and 1 tablespoon
cornstarch.  Stir mixture into sauce in the skillet.  Cook and stir
over medium heat until the mixture is thickened and bubbly.

1 11 ounce can mandarin orange sections, drained
1 6 ounce package frozen pea pods

Stir orange sections and frozen pea pods into mixture in the skillet.
Cook and stir about 2 minutes or till heated through.  Spoon oranges,
pea pods, and sauce over turkey.

THIS IS GREAT FOR LEFT OVER THANKSGIVING TURKEY.  JUST HEAT TURKEY,
MAKE SAUCE AND SERVE.
  
Newsgroups: rec.food.cooking