HDTenEightyP/NetNews huggingface dataset:
From: shedevil@vix.com (Anne P. Mitchell JD)
Newsgroups: rec.food.cooking
Subject: Re: Wanted cookbook reviews
Date: 8 Nov 1992 01:16:15 -0800
Organization: Knapp & Viola, Attys., San Mateo, CA
Distribution: world
NNTP-Posting-Host: gw.home.vix.com

In a recent missive lalford@fsu1.cc.fsu.edu tells us:

*At any rate, I have been browsing the cookbook shelves in the local 
*bookstore and have been wondering about a couple of cookbooks.  In 
*particular, does anyone have the African News Cookbook, or the Art of South 
*American Cooking?  A quick message about the book and why you like/dislike 
*it would be appreciated. 

Hiya Lynn!

As I'm sure many regulars can attest, I periodically rave about the
Africa News Cookbook.  It's fabulous.  The thing I most like about it,
aside from all the fabulous recipes, is that all of those fabulous
recipes, for the most part, have been modified so that they can be
made in a Western kitchen, while still approximating as closely as
possible the authentic recipe.  


The end result is always great, and I have had several rave reviews of
my African meals.  My current 'regular' menu is a recipe I invented
myself by blending the Doro Wat and the Chickennat to come up with a
spicy hot ground peanut chicken stew.  I serve it with Injera and the
..hmm...I think it's called "ras"..it's a rice made with cinnamon
sticks, raisins, and a few other things.

Mmmm...I'm getting hungry for it just thinking about it!

Run, don't walk, to the book store and pick up that Africa News
Cookbook!  It makes a great gift, too!

Annie
-- 
   LOOKING FOR:  David Widdicombe, Hobson Woodward, Lorna Taylor & JJ Lancey
I am: Anne Mitchell, mom, & founder of the Fathers' Rights & Equality Exchange
Ask me about FREE!  FREE files available via anonymous ftp 128.45.1.1; dir /pub
	        	   CAPUT TUUM IN ANO EST
From: warren@nysernet.org (Warren Burstein)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Brownies with Cocoa powder
Date: 10 Nov 92 11:00:43 GMT
Reply-To: warren@nysernet.org
Organization: Mail to News Gateway at Wang Labs

In <1689ABC36.VSANNICE@weizmann.weizmann.ac.il> VSANNICE@weizmann.weizmann.ac.il (Annice Grinberg) writes:

>Just substitute 3 T cocoa and 1 T margarine (or butter) for each
>ounce of baking chocolate in your recipe.  I have been doing this
>for years, since the baking chocolate here in Israel is not like
>that in the States.  The results have always been fine.

I always use the local semisweet chocolate bars, either Elite's or
Vered Hagalil's (only the latter is certified Pareve).  If the
recipe calls for unsweetened chocolate I try to remember to reduce the
sugar somewhat (but often forget, and haven't gotten any complaints).
It works fine.

Next time I go to the US I'll pick up some baking chocolate there and
do a three-way test of US baking chocolate, Israeli semisweet, and
cocoa+margarine.  The latter must be cheaper (and less likely to
mysteriously get eaten before it finds its way into the cake).

P.S. Can you make ganache with cocoa+margarine?

P.P.S. What we really need here in Israel is a good white chocolate.
All the varieties sold in supermarkets contain almond flavoring and
are more yellow than white.  They sell Toblerone, why don't they sell
Tobler Narcisse?
-- 
/|/-\/-\        Avoid bus station food wherever
 |__/__/_/      you find it as it is a danger
 |warren@       to the wasteline and it drips
/ nysernet.org  all over your clothes - Professor Shaw's cookbook
Newsgroups: rec.food.cooking
From: rsignell@crusty.er.usgs.gov (Richard P. Signell)
Subject: *** REQUEST: Irish Whiskey Cake ***
Organization: U.S. Geological Survey, Woods Hole, MA
Date: Tue, 10 Nov 92 16:33:48 GMT

Sorry if this is a FAQ, but I'd love to figure out how to
make a reasonable facsimile of those $16 Irish Whiskey Cakes
that start popping up in stores about this time of year.

They sure would make nice Christmas presents, and 
mighty tasty too!
--
Rich Signell               |  rsignell@crusty.er.usgs.gov
U.S. Geological Survey     |  (508) 457-2229  |  FAX (508) 457-2310
Quissett Campus            |  " When marriage is outlawed, 
Woods Hole, MA  02543      |    only outlaws will have inlaws. "
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
Newsgroups: rec.food.cooking
Subject: Re: Salt and Pepper
Date: Thu, 12 Nov 92 07:57:40 EST
Organization: Railnet BBS +1 216 786 0476

matthews_k@cubldr.colorado.edu writes:

> In article <1992Nov11.000711.10901@ncar.ucar.edu>, ilana@kiowa.scd.ucar.edu (
> > I still haven't found a set of salt and pepper mills I like, but I
> > finally got some shakers that match our plates nicely.  They are
> > identical, but one has two holes and the other has three.
> > 
> > Which one is for the salt, and which for the pepper?
> > 
> > -- 
> > /\     There may be honor among thieves, but there's none among politicians
> >   \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu  
> >       \____________________________________________________________________
> 
> 
> My mother always told me that the shaker with the most holes is for the salt,
> the one with fewer for pepper.  I don't know why this is, perhaps it's becaus
> most people use more salt than pepper.  My mother, of course, is the final
> arbiter, kind of like Ms. Manners  :-)
> 
> Kellie M-S
> internet::matthews_k@cubldr.colorado.edu


Usually, in the past, the pepper shaker had fewer, but larger holes, 
since the grind of the pepper was coarser than salt.


--
eddie@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 786 0476
From: pc0837@sarah.albany.edu (COHEN PAUL L)
Newsgroups: rec.food.cooking
Subject: HELP: NEED IDEAS
Date: 10 Nov 92 14:34:17 GMT
Article-I.D.: sarah.1992Nov10.143417.28185
Organization: State University of New York at Albany

HELP!!!!  I'm cooking fajitas tonight, but have no clue what to make
for side dishes.  If you have any suggestions, please email me at
pc0837@sarah.albany.edu

Thanks in advance,
Paul
From: andrew@louise.stat.washington.edu (Andrew Schaffner)
Newsgroups: rec.food.cooking
Subject: thanksgiving
Keywords: vegetarian, thanksgiving
Date: 13 Nov 92 17:27:26 GMT
Article-I.D.: u.1992Nov13.172726.27567
Organization: Univ of Wash , Stat Dept.

Does anyone have any good idea for a vegetarain thanksgiving dinner?

Any good recipes perhaps?  Any ideas would be greatly appreciated.
-- 
Andrew Schaffner <andrew@stat.washington.edu>
From: whit@carson.u.washington.edu (John Whitmore)
Newsgroups: rec.food.cooking
Subject: Re: popcorn
Date: 12 Nov 92 11:59:40 GMT
Article-I.D.: u.1992Nov12.115940.15845
Organization: University of Washington, Seattle

In article <1992Nov10.193710.5268@newshub.ccs.yorku.ca> liana@nexus.yorku.ca (Liana Simons) writes:
>What can I say, I love popcorn but I'd like to know some other things to
>put on it besides butter. 

	I like cinnamon.  Put 1 cup of sugar, 2 tbsp cinnamon, 2 tbsp
corn starch, 2 tsp salt, in a blender and grind away until it is fine
as confectioner's sugar.  Sprinkle over the popcorn.

	John Whitmore
Newsgroups: rec.food.cooking
From: shan@niwot.scd.ucar.edu (Val Shanahan)
Subject: Re: thanksgiving
Keywords: vegetarian, thanksgiving
Organization: Scientific Computing Divison/NCAR Boulder, CO
Date: Fri, 13 Nov 1992 18:43:53 GMT


One of my favorites - acorn squash stuffed with mixed vegetables in a cream
or cheese sauce.  Cook your veggies and add the sauce of your choice.  Fill
halves of acorn squash with veggies, cover with foil, and bake in oven until
squash is tender - at about 350 for maybe an hour.

Val

Newsgroups: rec.food.cooking
From: dmferrell@happy.colorado.edu
Subject: re: tamales - GRIT?
Organization: University of Colorado, Boulder
Date: 9 Nov 92 09:47:25 MDT

Masa for tamales is ground corn - a very large starchy corn grown for
tamales - very similar in texture and taste to hominy (grits)

To make tamales you need to first see if there is a Mexican restaurant
or supply house that will sell "white masa" (there is a yellow mass that
is grittier - the white masa is finer and has a better flavor).

20 lbs masa
1/2 - 1 lb lard (I usually render my own from the pork)
25 lbs pork shoulder or butt - all outside fat trimmed and saved for the lard
1 head garlic - chopped fine
flour
fine ground hot red chili and some ground mild chili
cummino (if desired)
garlic salt

Boil the pork until it can be shredded.  I usually cook about 2-3 lbs at a
time in the pressure cooker for 1/2 hour at 10lbs pressure.  If using the
pressure cooker fill a 6 quart cooker about 1/2 full with water.

Save the water from boiling the pork.

Shred the pork from the bones and remove any pieces of internal fat.
In a heavy skillet, brown the chili - use as much as you want to your taste
of hotness but use at least 1 cup - in a little of the lard.  Add about
1/2 cup to 1 cup of flour and continue browning add the garlic and garlic
salt, mix well.  Add enough of the saved water to make a gravy.  Place the
shredded pork in a very large pot and add the chili gravy.  Mix well and taste
to see if it is hot enough and has the right garlic taste that you desire.
Add more of the saved water to make the mixture slightly soupy.  Place the
pot on low heat to keep the meat warm.

Prepare the masa:  The masa must be purchased on the day you are to make the 
tamales and must be fresh ground (it will be very warm - if it is cold it will
not be fresh).

Melt the lard and mix into the masa  - add about 1/2 cup salt.  The masa should
be smooth and will pull cleanly from your hands.  If not, add some of the
grease from the saved water and you can also use some of the water.

To make the tamale:  Have ready cleaned corn husks.  (They will need to be
washed thoroughly to remove dried silk and dirt and then soaked in steaming
hot water).  Remove from the water and drain well.  Use husks that are about
3 to 4 inches across.  On the rough side, spread the masa with a spatula or
the back of a spoon.  It should be about 1/8 inch thick and cover all but
the top 2 inches of the husk.  With a spoon, spread the meat mixture down
the center of the masa, fold over one side over the meat and spread a small
amount more down the seam (contact) to seal the seam.  Fold over the other
side, and slightly press shut, fold up the pointed end and slightly press
shut the open end.

To cook:  Set the tamales with the open end up tee-pee style in a steamer.
Steam on medium high for about 2 hours.  Enjoy, warm, with green chili,
quacamole and sour cream - or however you like them.

Enjoy.
From: lm03@ns1.cc.lehigh.edu (LINDA E. MUCKEY)
Newsgroups: rec.food.cooking
Subject: RICE CROQUETTES, ANYONE?
Date: 6 Nov 92 13:21:28 GMT
Organization: Lehigh University

My grandmother passed away 2-1/2 years ago.  At Thanksgiving, she used to
bring the rice croquettes.  I think enough time has passed that I'd like to
try to make them, but alas no recipe.

She used cooked rice & used to bring them to my house cold - we'd then roll
them in flour & fry them up.  We served them with eldeberry jelly.

Could anyone check to see if they have a recipe?  I sure would appreciate it.
I've gotten many great recipes from this network!

Linda
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: Food Processors
Organization: Indiana University
Date: Thu, 12 Nov 1992 11:30:42 GMT

johnt@mentorg.com (John Thienes) writes:

>Tell me what I should buy.  I know this isn't a shy newsgroup, so speak

Cuisinart, Cuisinart, Cuisinart.  Don't let anyone lead you down the
garden path.  Buy the real thing.

>up; tell me about price, performance, durability, and accessories.  I'd

Expensive, like all the best things in life, but how many of those
come with a 30-year warranty?

As close to perfect as a machine can get.

Durable enough to come with a three year warranty on the whole
machine, and thirty on the motor.

Wonderful.  The power strainer can turn raspberries into seedless
puree.  The whisk attachment makes beating egg whites effortless.  A
ginger grating disk is available as well.

>also be interested in hearing opinions such as, "I have brand X, but I'd
>get brand Y next time because X is so hard to clean."

The Cuisinart is hard to clean, because of all its safety interlocks. 

One of the larger models comes with a continuous feed attachment.  If
you don't need sheer volume (I do) you might consider that one.  And
do get all the disks as well, they're all useful.
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
From: pmmuggli@midway.ecn.uoknor.edu (pauline muggli)
Newsgroups: rec.food.cooking
Subject: Re: Holiday gifts from the kitchen
Date: 8 Nov 92 22:08:30 GMT
Organization: Engineering Computer Network, Univ. of Oklahoma, Norman, OK, USA
Originator: mdtll@uokmax.ecn.uoknor.edu


  charleen@ADS.COM (Charleen Bunjiovianna) writes:
>What will you be giving this year:  jams, jellies, cookies,
>cakes, breads, flavored vinegars...?  Care to share a recipe
>or two with us?
 
last year i gave away mini-loaves of banana and pumpkin bread.  i
get 3 mini-loaves for each full sized loaf.  then to make them
more festive, i used the colored plastic wrap.  pink and green.
instead of wrapping them smoothly, i gathered all the sides/ends
at the top and tied it with white curling ribbon.  i also tied a
holiday name tag there (had to punch the hole in the tag).

these gifts were much appreciated by all who got them, and had
the added bonus of allowing me to give to more people than i
could have otherwise afforded.

pauline
pmmuggli@midway.ecn.uoknor.edu   (the univ. of oklahoma)
Newsgroups: rec.food.cooking
From: sarah@albnyvms.bitnet
Subject: Re: Addenda to List of Muffins  
Reply-To: sarah@albnyvms.bitnet
Organization: University of NY at Albany
Date: Wed, 11 Nov 92 00:00:32 GMT

OOOOOHHHHHH
 
Spicy banana and amaretto and almond ones PLEEEEEEEEEZE!!!!
 
Sarah, hungry in chilly albany
 
Oh, a question:
 
Can I fill Muffin Cups and freeze them? That way I could pull out
as many muffins as I wanted at a given time? How would I adjust the
baking time?
 
Sarah
From: kxo@quasar.genrad.com (Karen O'Hare)
Newsgroups: rec.food.cooking
Subject: Request - Pineapple Jelly Recipe
Date: 12 Nov 1992 10:02:14 -0500
Organization: GenRad, Inc.
Distribution: usa
NNTP-Posting-Host: quasar.genrad.com
Keywords: Jelly

Does anybody have a recipe for pineapple jelly using canned crushed pineapple
and Certo?  I made it a long time ago and cannot remember the correct
proportions.  Please help!
From: steven.frank%acc1bbs@ssr.com (Steven Frank) 
Newsgroups: rec.food.cooking
Subject: REQUEST: Thai Entree
Date: 7 Nov 92 17:03:00 GMT
Distribution: world
Organization: Advanced Computer Concepts BBS, New Rochelle, NY 914-654-1981
Reply-To: steven.frank%acc1bbs@ssr.com (Steven Frank) 

JA>either the corn balls or the sauce? Or perhaps a good Thai cookbook?
JA>In fact, any good Thai recipies?

Take a look at Real Thai by Nancy McDermott.  It's not fancy, but represents
a wide variety of regional Thai dishes.

Steve
---
 . DeLuxe./386 1.25 #457sa . acc1bbs!steven.frank@ssr.com
From: horne@cs.utexas.edu (Patrick J. Horne)
Newsgroups: rec.food.cooking
Subject: seedless blackberries?
Date: 12 Nov 1992 13:43:49 -0600
Organization: CS Dept, University of Texas at Austin
NNTP-Posting-Host: im4u.cs.utexas.edu

Well, it is that time of year again, time to start on making jam for
Christmas presents.  This year I was able to find 13 qts. of blackerries 
for next to nothing.  Does anyone know the easiest way to remove the seeds
from the blackberries?  Will cheesecloth do the trick once the berries are
mashed and cooked down?  For all I know there is a special type of blackberry
that grows without seeds!

Thanks for your help,
Pat

	

-- 
---
I like boats and bicycles, they're healthier than Valium.
Pat Horne       CS Dept, Network Manager/Shop Supervisor/Hardware Guru
(512)471-9517   Univ of Texas, Austin TX 78712   UUCP:cs.utexas.edu!horne
Newsgroups: rec.food.cooking
From: hyler@ast.saic.com (Buffy Hyler)
Subject: Re: Bread Makers
Reply-To: hyler@ast.saic.com
Organization: SAIC
Date: Fri, 6 Nov 1992 19:10:31 GMT

BTW, the DAK catalog that arrived yesterday no longer listed the standard
model.  It now lists the Turbo II and the Turbo IV.  According to the blurb
for the Turbo IV this is what we have all been asking for! ;-)  Anyway,
it's claim to fame is that it will mix/bake the heavy whole grain type
breads (as well as handle the lightweights).  They were asking $169 for
that and $149 for the Turbo II.

---
----------------------------------------------------------------------
Buffy Hyler (hyler@ast.saic.com)
SAIC, Campus Point
San Diego, California
----------------------------------------------------------------------
From: WVOSS@novell.com (Wes Voss)
Newsgroups: rec.food.cooking
Subject: Re: Quesadilla Pronunciation
Date: 10 Nov 92 17:44:05 GMT
Organization: Novell, Inc.

>Actually, quesadilla should be pronounced ke-sadilla and in kerosene... not
>kay-sadilla as in cayman :-)

Are you sure, Tony? I lived in Guatemala for two years, and everyone said "
kay-sadilla"...

Wes
wvoss@novell.com
-----------------------------------------------------------
Disclaimer: These are just my opinions, and no one else's!
___________________________________________________________
Newsgroups: rec.food.cooking
Subject: RECIPE: Pistachio Chocolate & Rum Muffin
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 8 Nov 92 02:00:00 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      PISTACHIO CHOCOLATE & RUM MUFFINS  
  
2 cups flour, 1/3 cup sugar, 1/3 cup butter, 1/2 cup chocolate chips  
1 cup milk, 1/3 cup pistachio nuts finely chopped, 3 tsp baking powder  
1 tsp salt, 1/2 cup pistachio nuts chopped extra, 2 eggs, 2 tsp rum  
  
Rub butter into flour, b/pdr & salt. Add sugar. Beat together eggs, milk &   
rum. Make a well in centr of dry ingredients, add 2nd measure chopped nuts,   
chocolate & milk mixture. Mix very lightly until just wet. 3/4 fill greased   
muffin pans & sprinkle with 1st measure finely chopped nuts. Bake at 400oF   
for 20-25 mins. Makes 12.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | As I have to pay for ALL ingoing AND outgoing email I would  |  
     | prefer all queries to be made in this newsgroup. For messages|  
     | that NEED to be in email I would appreciate it if you DIDN'T |  
     | QUOTE more than a few words.      Pandora@kcbbs.gen.nz       |  
      --------------------------------------------------------------  
  
   
Newsgroups: rec.food.cooking
From: berthiau@IRO.UMontreal.CA (Andre Berthiaume)
Subject: REQUEST:  Lebkuchen anyone? =)
Organization: Universite de Montreal
Date: Mon, 9 Nov 1992 15:40:01 GMT

Well folks?  Does anyone have a good recipe for this holiday treat?
An ex's mom made these one year and they were YUMMY!  They're some
sort of cake-like cookie that gets soaked in some run before major
consumption 8)  It also had dried fruits like in a fruitcake.

Thanks in advance!!

- Eva

= Eva Chan 		| Never lose my youth, I hope it never ends. =
= bunny@gnu.ai.mit.edu	| Hope I never lose my wallet!               =
= on IRC: bunny 	|	- Bosstones			     =
=			| 					     =








--
	Andre Berthiaume 	 |  "Sometimes you're the windshield,
				 |   Sometimes you're the bug"
    berthiau@iro.umontreal.ca    |			
				 |	       Dire Straits, The Bug
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Newsgroups: rec.food.cooking
Subject: Re: Holiday gifts from the kitchen
Date: 6 Nov 1992 23:52:04 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: slc10.ins.cwru.edu


I generally start the day after thanksgiving.  I make anywhere from
20-25 kinds of cookies.  I try to make at least 2 different kinds per
day.  Make your most stable cookies (chocolate chip, etc,) first and
save your most delicate (spritz, butter) for last.  Your most delicate
types are apt to pick up freezer odor or odors from other foods if left
too long.  BTW, an idea for your gift tray is to include copies of all
the cookies on the tray.  I generally do mine on wordperfect with a cute
cooking or holiday graphic.
-- 
An elephant is a mouse built to government specifications.
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Newsgroups: rec.food.cooking
Subject: Re: towl fire - DON'T TRY THIS @ HOME!!
Date: 12 Nov 92 15:18:02 GMT
Article-I.D.: llyene.1992Nov12.151802.18225
Organization: Jet Propulsion Laboratory, Pasadena, CA

In article <lg2maeINNpi5@jethro.Corp.Sun.COM> ericf@npic.Corp.Sun.COM writes:
>In article 17613@ns1.cc.lehigh.edu, dw00@ns1.cc.lehigh.edu (DIANA WALSH) writes:
>>
>>    Don't know about towels igniting......
>>
>>            BUT DON'T *EVER* PUT YOUR PANTYHOSE IN THE MICRO
>>            TO DRY -- THEY REALLY SMOLDER!!!!!!!!
>>
>>
>
>I'll try to remember that...  ;-)
>
>Maybe we need a new group "rec.food.microwave.flames"

The Usenet Cookbook (or was it the old rec.food.recipes digests?) had
a recipe for "EZ Microwaved Alien".  You place a large peppermint patty
in the microwave and nuke it until the alien hatches.  I think the
recipe suggests you use someone else's microwave.

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else.
From: lgf0@ns1.cc.lehigh.edu (LESLEIGH G. FEDERINIC)
Newsgroups: rec.food.cooking
Subject: Christmas Cookie Recipe Swap
Date: 13 Nov 92 14:20:22 GMT
Organization: Lehigh University

We would like to start a Christmas cookie recipe swap over the network with
anyone out there who is interested.

We would request that no ordinary cookie recipes be swapped unless they are
exceptional (i.e., chocolate chip, oatmeal, peanut butter, etc.).

We are definately interested in regional cookie recipes.  To make it easy for
scanning please post in subject line

    SWAP: <recipe>

and include in your measage the origin or region the recipe came from.

Here's a wonderful sugar sugar cookie recipe to start it off (they melt in
your mouth!):

SUGAR COOKIE
(Western Pennsylvania Grange)

    1 cup powdered sugar            4 1/2 cups flour
    1 cup granulated sugar          1 tsp. baking soda
    1 cup margarine                 1 tsp. cream of tartar
    1 cup vegetable oil             1 tsp salt
    2 eggs                          1 tsp vanilla
    1 tsp almond extract

Cream the sugars and margarine.  Add eggs, oil, almond extract and vanilla.
Mix well with mixer.  Add remaining dry ingredients.  Mix well.  Drop by
teaspoon on cookie sheet.  Press down with glass dipped in colored sugar (red
or green are nice for Christmas).  A little oil on the bottom of the glass
helps the sugar adhere.

Bake 8-11 minutes in 350 oven.  Makes 6 dozen.

Enjoy!

P.S.:  You can do an actual cookie swap with about 12 people and trade cookies
(packages of 3 each) and recipes.  Any more than 12 gets into having to bake
too many cookies.

Lesleigh - LGF0@Lehigh.Edu
Diana - DW00@Lehigh.Edu
-- 
LESLEIGH G. FEDERINIC
S S R C
Fritz Engineering Lab
Lehigh University
Bethlehem, PA l80l5
Newsgroups: rec.food.cooking
Subject: Milo
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Wed, 11 Nov 1992 09:31:02 GMT
Organization: Actrix Information Exchange


My kids get through about a box of the stuff a week.  In fact, one of
them is actually making himself a Milo at the moment.

Milo is a chocolate flavoured product that comes boxed in granule form
(granules sealed in a foil bag).  The cost locally is about $2.20 NZ
(I guess about $1.25US) a box. It's of the Ovaltine/Bournvita ilk.
Kids either head a mug of milk in the microwave then stir in the Milo
or make it with boiling water and some milk.  They also like it in
homemade banana milkshakes - makes a great instant breakfast for the
days when everyone is running late, or as a pre-sport snack.

I like a mug of Milo at bedtime once in a while, maybe with a dash of
cinnamon and nutmeg.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~