HDTenEightyP/NetNews huggingface dataset:
From: matthews_k@cubldr.colorado.edu
Subject: RECIPE:  Poppyseed Cake
Organization: University of Colorado, Boulder
Date: Tue, 22 Dec 1992 21:09:50 GMT

Hmm, I posted this two days ago, and it seems to have never made it
onto r.f.c., so I'll try again.  This is in response to the person
who requested a recipe for Poppyseed Cake.  This one is very rich,
with a dense texture unlike your typical store-bought poppyseed cake.
I created this recipe for an SCA feast, and uses flower water as a
flavoring.  You could substitute almond or vanilla extract (about 
1/2 tsp.) if you prefer.

			Poppyseed Cake
1/4 C Butter
1 C Sugar (or 3/4 C Honey or Maple Syrup)
2 Eggs
2 C Flour
2-1/2 tsp. Baking Powder
1/2 tsp. Salt
1 tsp. ground Coriander seed
1/2 tsp Nutmeg
1/2 C Milk
1/2 C Water
2 Tblsp. Orange or Rose Flower Water
1/3 C Poppyseed
1/2 C Golden Raisins, dredged in flour (optional)

Preheat oven to 350 degrees F.  Grease and flour 2 9"x5" loaf pans, or
one sheet cake pan.
Cream butter and sugar, add eggs one at a time, beating well after each.  In a
separate bowl combine all dry ingredients except poppyseed and raisins.  In a
large measuring cup combine milk, water and floral water.  Add dry mix and
liquids alternately, beating well after each addition, mix until smooth.  Add
poppyseed and blend well.  BY HAND gently stir raisins into the batter, taking
care not to stir hard or you will knock all the flour off the raisins and they
will all end up on the bottom of the cake instead of evenly distributed (omit
this step if you don't like raisins!).  Pour batter into pan(s) and bake appx. 
1 hour 10 minutes, or until the edges of the cake pull away from the pan, and 
a tester come out of the center cleanly. 

Kellie M-S
matthews_k@cubldr.colorado.edu

Newsgroups: rec.food.cooking
From: jbaron@dirac.ssc.gov (Jeff Baron)
Subject: Re: Another bread flour question
Reply-To: jbaron@dirac.ssc.gov (Jeff Baron)
Organization: Superconducting Super Collider Lab
Date: Thu, 31 Dec 1992 16:22:56 GMT

Stephanie da Silva writes:
- > 
- > I've made numerous loaves of bread using Whole Foods whole wheat flour,
- > even some rye loaves, with no white flour and no gluten.  I've never
- > had a problem with low gluten content, or no rising, or anything of
- > that nature.  Personally, I think that bread flour is just another 
- > product in a market that is hungry for different products.
- 
- Anthony is correct.
- 
- Bread flour is made up of hard wheat which is high in gluten or is
- regular flour with gluten added.  All-purpose flour is a mix of hard
- and soft wheats.  Most of your specialy flours are low in gluten. 
- Either add extra gluten or mix with all-purpose or bread flour in
- these proportions:
- 
- barley		1:5  (one cup barley flour to 5 cups bread flour)
- buckwheat	1:5
- corn		1:5
- gluten		2:1
- millet		1:5
- oat		1:3
- rice		1:5
- dark rye	1:1
- medium rye	2:1
- soy		1:5
- triticale	1:1
- whole-wheat	1:1

Let me rephrase what I said, since I apparenetly did a poor 
job the first time.  I'm quite sure that bread flour is
different from regular, all purpose, white flour, but I question
it's usefulness.  I've never used bread flour, and I've made
bread from half whole wheat flour, and half *NON* wheat flour, 
such as dark pumpernickel, and I've never had a rising problem.
I think that bread flour is simply another, *different*,
product that can be marketed and sold to increase market share.

Why do you need any white flour at all if you use all whole wheat
flour- have you ever tried this?   Why are the numbers different
for rye or oat or millet flours?  They all have about the same amount
of gluten in them.  Perhaps it's a taste thing?

Perhaps I knead more.  Perhaps I'm more patient than the
average "it had to rise in 55 minutes" baker.  Sometimes it
takes hours to rise.  All the better, I say.  I'd pay
much more attention to getting *good* flour than getting 
*bread* flour.

--
Jeff Baron
jbaron@gauss.ssc.gov

Newsgroups: rec.food.cooking
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: Worst food?
Summary: Memories
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Wed, 30 Dec 92 20:25:21 GMT

In article <8253@lib.tmc.edu> drg@biomath.mda.uth.tmc.edu (David Gutierrez) writes:
>My sister used to eat whole, raw onions with prepared mustard.
>
>David Gutierrez
>drg@biomath.mda.uth.tmc.edu
>
>"Only fools are positive." - Moe Howard
>

 Boy this brings back memories.  My dad would eat raw onion sandwiches
with dijon mustard. It had to be on Pepperidge Farm White bread. 
Sometimes he would add some sharp NY cheddar. 

 Doris

Newsgroups: rec.food.cooking
From: zdem0a@hgo7.hou.amoco.com (Donna Martz)
Subject: Re: REQUEST: Sauce for venison
Organization: Amoco
Date: Tue, 22 Dec 1992 20:47:38 GMT

jimd@spider.co.uk (Jim Darroch) writes:

>Does anyone have any recipes for a sauce to serve with roast Venison?

Well, I don't have any recipes (they would all be at home), but
I may be able to come up with a few suggestions for improvisation -
I've been known to prepare venison tenderloin served as "tourne-does"
and am always on the lookout for a good vension accompaniments.

   1) mushroom / red wine "brown" gravy 
   2) roasted pepper w/ maple sauce
   3) Tiger Sauce (served warm)
   4) wild berry puree 
   5) cracked black pepper / cream gravy 
   6) ???

Notes on item:

1) I use usually use a decent California Cab. for the wine

2) Robert Del Grande (hope I spelled that right) had the inspiration for
   this one; I'll see if I can dig up his recipe.  He "blisters" the 
   Anaheim peppers, (if I remember right) and purees them with maple 
   syrup.  I've not had the pleasure of tasting HIS prep. of this,
   though.

3) Tiger Sauce is a brand name for a hot pepper sauce containing,
    I believe, tamarinds - sort of a hot, sweet & sour sauce.

4) I'm still searching for the "perfect" berry sauce - a little more
    tart than sweet - and with that little "something extra".

5) This is probably better for venison served "country fried" (or 
    "chicken fried" to be exact) than for a roast, but may still 
   be what you are looking for.

6) Someone once mentioned venison wrapped in lobster tail - I could
    speculate that a lobster/lemon/butter sauce MIGHT not be
    overwelming - or failing that you could try au jus!

Sorry out of time. - Good luck!
Newsgroups: rec.food.cooking
From: mxm1003@s22.msi.umn.edu (Ram V. Mohan)
Subject: RFR : Chicken Wings
Summary: Chicken wings
Keywords: Recipe Request - Chicken Wings
Organization: University of Minnesota
Date: Fri, 1 Jan 1993 18:11:24 GMT


We are looking for a good recipe for chicken wings. Recently I ate
some at a party which were kept in a crock pot.  The wings were
juicy and tender with good flavors.  I could not find out who
brought them to get the recipe, which is the reason I am turning to
here.  Any good chicken wings recipe ( better if the final product
is soft and juicy with the meat coming off the bones easily ) are
appreciated.  Thanks and look forward to making these yummies.


Newsgroups: rec.food.cooking
From: boardman@CS.ColoState.EDU (andrew boardman)
Subject: Re: a new thread!  home ec
Date: Wed, 23 Dec 1992 04:37:56 GMT
Organization: Colorado State University, Computer Science Department

This brings back memories.... like the time a friend of mine was heating
a plate on the stove (she'd apparently been brought up to believe that
this would help keep the food warm. Like I would leave it on the plate
long enough to cool ;). The food took a little longer to cook than she
had timed, I guess, because sometime into the lesson, we heard a "crack".
Whups..

-- skye, who still doesn't heat up her plates, mainly because of that

-- 
"I come from the land Down Under,            |
Where women glow and men plunder.            |         skye
Can't you hear, can't you hear that thunder? |aboard@statsun.stat.colostate.edu
You better run, you better take cover"       |
Newsgroups: rec.food.cooking
From: mohammed@altrax.ils.nwu.edu (Blimpy Boy)
Subject: REQUEST: Zucchini Bread
Organization: ShoeGazers Inc
X-Newsreader: Tin 1.1 PL4
Date: Mon, 21 Dec 1992 19:19:08 GMT


Does anyone have a good recipe for zucchini bread? 
Respond via email please.

Thanks
Riad

mohammed@altrax.ils.nwu.edu


Newsgroups: rec.food.cooking
From: radhika@june.cs.washington.edu (Radhika Thekkath)
Subject: Re: REQUEST: Gobi Manchurian (Cauliflower Chinese dish )
Organization: Computer Science & Engineering, U. of Washington, Seattle
Date: Wed, 30 Dec 92 01:35:01 GMT

In article <1992Dec29.215644.20057@colorado.edu>, paulchem@tigger.cs.Colorado.EDU
(Atharvan) writes:
|> 
|> Would anyone out there be kind enough to send me the recipe for
|> Gobi Manchurian, made from cauliflower.

Gobi Manchurian, oh, la la, the only place I have ever eaten these is in Chinese
restaurants in India! 
My fading memory says they are cauliflower (Gobi in Hindi), dipped in
a batter (like a tempura batter) and then deep-fried. 
I suspect this is a Chinese adaptation to Indian tastes, I wonder if there really
is such an authentic Manchurian dish.

They are indeed *very*, *very* good.
I hope someone knows the exact recipe, or I'll have to go visiting folks back
home really soon :-).

radhika
(radhika@cs.washington.edu)
Newsgroups: rec.food.cooking
From: huggett@sequent.com (Terri Huggett)
Subject: Re: Rum Balls
Organization: Sequent Computer Systems Inc.
Date: Thu, 31 Dec 92 06:06:02 GMT

Made five batches of these this season and they vanished!

Terri Huggett
huggett@sequent.com
-----------

Rum Balls
(makes approx. 75 small balls)

1 12 oz. box vanilla wafers
1 cup walnuts (or pecans)
1 cup powdered sugar
3 Tbsp. cocoa

2 Tbsp. corn syrup
1/2-2/3 cup rum (or bourbon)

powdered sugar for rolling balls, sifted

Place vanilla wafers in bowl of food processor and process to texture
similar to cornmeal.  Put in a large bowl.  Process the walnuts until well
ground (but not walnut butter!).  Add to wafer crumbs.  Add remaining dry
ingredients and mix well.  Add corn syrup and rum and mix well.

Roll into balls (loosely small bite size) and roll in powdered sugar.
Store in airtight container.  It is best to try to wait 24 hours before
eating.  The flavor improves greatly.
From: masticol@cadenza.rutgers.edu (Steve Masticola)
Newsgroups: rec.food.cooking
Subject: Mo Hotta Mo Betta - NPR interview
Keywords: NPR, plugs, Mo, Hotta
Date: 22 Dec 92 14:50:26 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

This morning, NPR had a breif interview with Tim Eidson of Mo Hotta Mo
Betta. Nothing astounding, but they had a little information about the
Scoville scale that I hadn't heard before. (It was invented in the
early 1900s, and measures the amount of water you'd have to drink to
quench a piece of hot food.)

BTW, Mo Hotta has a cute catalog, but their stuff is WAY overpriced.
They sell, f'r instance, a 5-oz bottle of Melinda's XXX for $5.50. I
found a local source at $2.50 per bottle.

- Steve "I (heart) capsicum" masticol@cs.rutgers.edu.
Newsgroups: rec.food.cooking
From: lparisi@shearson.com (Lon G. Parisi)
Subject: Re: *inexpensive* espresso maker wanted
Organization: Lehman Brothers, NY
Date: Mon, 21 Dec 1992 15:06:08 GMT

In article <868@smith.CHI.IL.US> leah@smith.UUCP (L.A.Z. Smith) writes:
>You can get stovetop models that steam the milk for cappuccino.  I have
>one.  They take a bit of fussing with, but for occasional use it should
>be fine.  Ours was about $20, a few years back, I think.  
>Check stores in Italian neighborhoods.
>
>LAZ Smith  leah@smith.chi.il.us

I completely agree. The stove top espresso makers and milk steamers are
VERY efficient. The milk steamer will give seemingly endless steam so that
even amateur steamers can sucessfully steam milk (i.e. to a shaving cream
like consistency).  And from what I understand, this will be a new
event in the '96 Olympics.  In addition, for $20 you can get the stove
top espresso makers which work very well.  The only thing better is the
electric PROFESSIONAL models which come with a lever to press the coffee grinds.Unfortunately, these retail for about $400.  I'll stick with the combo stove
top set for $40 total..
Newsgroups: rec.food.cooking
From: weh@beta.lanl.gov (William E. Harvey)
Subject: Re: REQUEST:Pasta Recipes
Organization: Los Alamos National Laboratory
Date: Tue, 29 Dec 1992 13:54:44 GMT


My favorite spinach pasta recipe comes from _Marcella's_Italian_Kitchen_
by Marcella Hazan.

For 1lb, use 2 eggs, about 1-1/2 c. flour, and either 1/2 lb fresh
spinach or half a 10-oz pkg frozen leaf spinach.

Cook spinach until tender with 1/4 t salt.  Cool.  Squeeze out all the
liquid with your hands, then chop it very fine.  Beat the chopped
spinach into the eggs after adding them to the flour.

I recommend _Sensational_Pasta_ by Faye Levy for lots of other types of
flavored pastas.

Jamie Harvey
weh@lanl.gov
From: asc7556@u.cc.utah.edu (Andrew Corradini/SBDC)
Newsgroups: rec.food.cooking
Subject: CHEESEMAKING
Summary: Just started, would like info, recipes, etc.
Keywords: cheese, cheesemaking
Date: 3 Jan 93 19:15:06 GMT
Organization: University of Utah Computer Center Student Mail Machine

I just made my first batch of fresh mozzarella cheese (not to be confused
with the rubber dreck sold in stores by Kraft under some alias ;-), packed
it in olive oil and basil leaves, and despite several "uh-oh's", it's
INCREDIBLE!!!!!  (I know I'm just ASKING for a zillion recipe
requests...I'll try to convert and upload it...  It's in the June 1989
Sunse mag, though, p. 92, so don't be lazy!  Also, check Jan. 1983 for
Jack cheese.)
 
I'm very interested in getting seriously into gourmet cheese production,
and would be extremely interested in anyone's experience with this.  I
would ESPECIALLY welcome instructions for making other types of cheeses,
hints, tips, etc.  Who knows, even a new newsgroups like
rec.crafts.homebrew...?
 
One thing I'd especially like to know is how to better stretch and form
the mozzarella balls -- had a doozy of a time with that one.  Burned hell
out of my fingertips several times, too...!
 
Incidentally, if anyone would like a great catalog, the apparent hub of
the universe of American cheesemaking is the New England Cheesemaking
Supply Company, 85 Main St., Ashfield, MA, 01330.  (413) 628-3808, 8-4
Eastern, M-F.  If they happen to ask where you heard of them, please
mention my name: Andrew Corradini -- might do me some good...;-)
 
They also (Bob and Ricki Carroll) run the American Cheese Society
($35/year for Associate membership) and publish the Cheesemakers' Journal,
with recipes, profiles, interviews, etc.
 
Please reply to this group or to me at the address above -- I will
summarize and post!
 
Thanks!
Andrew Corradini
From: jarnold@tixel.mv.com (Jon Arnold)
Newsgroups: rec.food.cooking
Subject: Bread Maker Recipes
Date: 23 Dec 92 01:12:58 GMT
Reply-To: jarnold@tixel.mv.com

OK, I'm new to this newsgroup, having been referred to it from another
newsgroup, and there's probably a FAQ around somewhere about recipes for
bread makers.  Could somebody please point me to that FAQ or "bread maker
recipe repository".  (Plus, since I'm new to Internet, detailed instructions
on how to access that file would be appreciated).

Now in the event that I am wrong and there is no FAQ/repository, perhaps
this posting could serve as a start?  Got a "Mister Loaf" for Christmas
(yea, it's not Christmas yet, but it was a big package and I couldn't wait
to see what UPS had left for me), and am anxious to use it.  I've already
been warned to *NOT* follow the recipe instructions that came with it,
since on this particular brand, there were [allegedly] numerous errors
when translating the original instructions from Japanese to English.

Jon Arnold                        Phone: W: 603-883-1233
Nashua, New Hampshire             Fax:   W: 603-883-7350
                                         H: 603-883-6371

      "If you ain't the lead dog, the view never changes."
Newsgroups: rec.food.cooking,sci.chem,sci.bio
From: acc4636@tamsun.tamu.edu (Anthony C.)
Newsgroups: rec.food.cooking
Subject: Re: Sweet Rice
Date: 21 Dec 1992 10:49:40 -0600
Organization: Texas A&M University, College Station, TX
NNTP-Posting-Host: tamsun.tamu.edu
Keywords: How do, I, make, it,?

In article <1992Dec17.165138.11016@panix.com> stcmille@panix.com (Steve Miller) writes:
>
>
>Short grain, nearly round rice.  Called sweet rice.  Bought at an
>oriental grocery in large bag.  Kind of rice they often use for those
>dim-sumy thingies with the leaves and treasures in the center.
>
>Sticks together like taffy, and to the sides of the pot, too.
>
>
>-- 
>
>__________________________________________________________
>Steve Miller				stcmille@panix.com
>		A Famous Rock Star!

The leaves are bamboo and the dish is pronounced tzong-tz with
the accent on the first syllable.  The rice filling is made
(Ithink) with 1 tablespoon of soy sauce added to every 2 (or 4?)
cups of sweet rice.  The rice is cooked with the soy sauce (in a pot)
then molded around the filling (use whatever kind of meat filling you
like.) The bamboo leaves (2 I think) are wrapped around the filling
to form a tetrahedron (4 sided die. :-))  then tied with string
to keep the leaves on.  The whole thing is boiled for about 30
minutes and to reheat, the microwave is fine.  Great food!  If
you dont want you dont need to use the leaves and can just eat it
out of a bowl.  Oh yeah, I forgot , you can add oil say 1 tablespoon
per 4 cups of rice.  
.
From: leighann@quetzal.sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.cooking
Subject: MFK Fisher -- and RECIPE: Onion Bisque
Date: 29 Dec 92 00:50:11 GMT

I've spent the last two days reading as many (two) books by MFK Fisher: THE GASRONOMICAL ME and 
AN ALPHABET FOR GOURMETS.  I came away with a powerful desire to be able to cook the way she did
in France, or to make meals like ones she ate.  I want to be able to put out my hand in my kitchen, and
have it drop onto something interesting, or have something rich and strange fall into it, with which I can work
culinary magic.  Inspiring stuff.

Anyway, it inspired the following recipe, which seems to me to have similar qualities to foods she talks about:
wholesomeness, simplicity, subtle flavors.  Far be it from me to suggest it is as artful as her way with food, but
I was pleased with it.


ONION BISQUE
2 large onions, chopped
2 T salted butter
1 c stock
1/2 c light cream or half-and-half
1 T cognac
nutmeg

Heat a saucepan really hot, then throw the butter in and swirl it around until the foam subsides -- it should
turn brown but not black.  Add the onions and saute until translucent, then add the stock and cook until the
onions are soft.  Take most of the stock-and-onions and puree it -- add the cream while the blender is
going.  Then put the puree back in the saucepan, add the cognac and heat through.  Dust with nutmeg
and serve.

I ate it all by myself (in the true Fisher fashion, though I suspect her of preferring smaller portions...).

Anybody wanna talk Fisher?

Cheers,
	- Leigh Ann

---------------
Leigh Ann Hussey      
leighann@sybase.com        {sun,lll-tis,pyramid,pacbell}!sybase!leighann
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year?  Under debate, but seems to be closer to 1523...
From: bmaple@burner.com (Bob Maple)
Newsgroups: rec.food.cooking
Followup-To: rec.food.cooking
Subject: Beef Jerky questions..!
Date: 30 Dec 92 03:22:53 MST
Organization: The Back Burner BBS (via C-Net Amiga)

I keep seeing this stupid infomercials on this Ronco Electric Food Dehydrator
and how wonderful it is for making beef jerky.

And it brought something up.. do you really NEED a dehydrator to make jerky,
or is there some 'recipe' of sorts whereby you lie it out in the sun, put it
in the oven, etc. to make beef jerky?

--- Via UCI v1.18 (C-Net Amiga)

 .............................................................................
 : Internet: bmaple@burner.com    : If at first you don't suceed, lower your :
 :     UUCP: ..csn!burner!bmaple  : standards.                               :
 ::::::::::::::::::::::::::::::::::..........................................:
From: louiqa@umiacs.umd.edu (Louiqa Raschid)
Newsgroups: rec.food.cooking
Subject: play-doh recipe
Date: 24 Dec 92 16:56:04 GMT
Distribution: usa
Organization: UMIACS, University of Maryland, College Park, MD 20742

If someone saved the play-doh recipe please email to me
louiqa@umiacs.umd.edu
thanks

Newsgroups: rec.food.cooking,sci.chem,sci.bio
From: peter@taronga.com (Peter da Silva)
Subject: Re: The Net's Funniest Cooking Disasters, cont'd.
Organization: Taronga Park BBS
Date: Tue, 22 Dec 1992 12:35:29 GMT

In article <1992Dec22.011021.16635@panix.com> pw@panix.com (Paul Wallich) writes:
>ps Do not try this at home. Only trained idiots do stunts like this.

Oh hello, Eccles.
-- 
% Zure otsoa besarkatu al duzu gaur?            Serveuse, ce plat bouge encore!
/c{{64 sub}forall curveto}def 312 192 translate 24 24 scale 1 -2 moveto(B;>;?>)
c fill 1 0 moveto(JIJNJP)c(JRGU@U)c(9U6R6P)c(6N6I?@)c gsave stroke grestore 0.9
setgray fill showpage %                          Peter da Silva, 77272-0711 USA
From: broberts@wpi.WPI.EDU (broberts)
Newsgroups: rec.food.cooking
Subject: Help needed looking for info on Internet
Date: 21 Dec 1992 17:59:54 GMT
Organization: Worcester Polytechnic Institute
Distribution: world
NNTP-Posting-Host: wpi.wpi.edu


	Hi, I'm new to the Internet, and the amount of information
	seems overwhelming! Can anyone help me find some online
	information about food/cooking info or any other interesting
	stuff. Thanks alot!

Newsgroups: rec.food.cooking
From: gummitch@techbook.com (Jeff Frane)
Subject: Re: Rice cookers
Organization: TECHbooks --- Public Access UNIX --- (503) 220-0636
Date: Tue, 29 Dec 1992 18:05:34 GMT

jerryg@jaiser.rain.com (Jerry Gaiser) writes:

>cas@noaacrd.colorado.edu (Cathy Smith) writes:

>> Hi- I recently bought a rice cooker (Singer brand) and the first time
>> I used it, alot of the rice stuck to the bottom.  I tried again using
>> a little more water and spraying the pan with Pam but there was still
>> rice stuck to the bottom.  The pan itself is made of aluminum so I
>> thought that might be the problem but I looked at a higher priced
>> "Rival" brand model and it was made of the same thing. I live in
>> Boulder (5400') which might have something to do with it but I'm 
>> not sure.  Does anyone have any suggestions?

>I think that's a standard thing with rice cookers. I have a Rival with an
>aluminum pan and it always has rice stuck to the bottom. Since I cook almost
>nothing but brown rice, I just use the rice paddle to scrape the bottom and
>mix it all together. Adds a nice flavor to the rice.

I guess that's what you get for buying American.  I have a National rice
cooker (made in Japan) with which I have literally cooked 100s of
batches of rice (white, primarily, although I have successfully cooked
brown rice in it).  I have _never_ encountered this problem, and this
cooker, too, has an aluminum pot.  

Pam!  Good lord.

If it's not against your religion or anything, you might try rinsing the
rice first.  I know, I know.  Or perhaps it's the kind of rice you're
using.  It's not <shudder> Uncle Ben's or anything, is it?

--Jeff Frane
-- 
gummitch@techbook.COM  Public Access UNIX at (503) 220-0636 (1200/2400) 


Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: REQUEST:  Gluten & Dairy Free Recipes
Organization: University of Colorado, Boulder
Date: Mon, 21 Dec 1992 19:44:58 GMT

REQUEST:  Gluten & Dairy-Free Recipes

My sister-in-law was recently diagnosed with gluten & dairy allergies.
I am looking for two recipes, one for a dessert, one for a roll or
biscuit (US-Style, not UK-style) for Christmas dinner.  If anyone
has one or the other to share, I would appreciate it.  I realize it
is short notice, but I just found this out!

Thanks, (in advance)

Kellie M-S
matthews_k@cubldr.colorado.edu