HDTenEightyP/NetNews huggingface dataset:
From: at15+@andrew.cmu.edu (Andrew Lewis Tepper)
Newsgroups: rec.food.cooking
Subject: Left-handed sugar
Date: 20 Dec 92 21:09:27 GMT
Organization: School of Computer Science, Carnegie Mellon, Pittsburgh, PA

A few years back there was talk about "left-handed sugar", which is a
mirror image of sugrose/glucose/fructose/etc at the molecular level.
Enzymes can't break it down; it's 0-calorie. There was (is?) a company
in the US (Chicago I think) working on producing it cheeply. I spoke to
someone at the company at the time, and he said that the cost to produce
used to be $30,000 per gram, but had come down. They were trying to get
the price low enough to compete with other artificial sweeteners.

Has anyone heard news of this since then? It was claimed that it would
be the ultimate artificial sweetener since it would have no aftertaste,
could be used in cooking/candy, etc.

Andy
From: emmorey@flash.ATC.Olivetti.Com (Daniel Emmorey)
Newsgroups: rec.food.cooking
Subject: Re: a new thread!  home ec
Keywords: home ec. class
Date: 17 Dec 92 19:26:25 GMT


I really enjoyed Home Ec.  Many years ago I took it and it was
one of my most enjoyable classes.  Of course I was the only guy
in the class.  We also did some cooking,......I think.


Newsgroups: rec.food.cooking
From: rob@skylinx.sa.com (Rob Cartaino)
Subject: Re: Re: low fat baking (was: low fat pesto)
Organization: Scientific Atlanta, Inc.
Date: Fri, 11 Dec 92 15:51:07 GMT

>  > This weekend I tried my first (virtually) non-fat recipe using applesauce.
>  > It's a recipe from Motts for Pineapple Upside-Down Cake.  It came out
>  > quite tasty, with a consistency similar to Angel Food cake.  No taste
>  > of applesauce at all - just pineapple. 
>  >
>  >[stuff deleted]
>  >
>  > Anyway, I look forward to trying the Fudge Brownie recipe next.
> 
> Please let me know how it turns out.  I tried to make brownies once by substituting applesausce for the 
> butte, and they were the most awful brownies I ever made.  I took one bite and threw them out.  After 
> that I decided that chocolate and applesauce did not mix.  Let me know if yours are any good.  Maybe I 
> just did something wrong.

Okay.  Major hot tip for you folks who are trying to substitute
applesauce for oil.

If you don't like the results try using *STRAINED PRUNES*; the kind
you get in those little baby food bottles.  It adds a lot less
unwanted flavor to your recipes (it has virtually no taste -- poor
babies) and provides a lot less added water content than applesauce.

I've used it in brownie and cake recipes and I was a lot happier with
the results.  The strained prunes provided a lot more "slip" than the
applesauce and has a lot closer qualities to oil than applesauce.

[=]Rob

-- 
---                                              
Rob Cartaino - Melbourne, FL
rob@skylinx.sa.com
Newsgroups: rec.food.cooking
From: bkt@blacks.jpl.nasa.gov (Barrie Trinkle)
Subject: Shortening 'round the world (was: Cookies: will they be soft or crunchy?)
Organization: Image Analysis Systems Group, JPL
Date: Fri, 11 Dec 1992 21:09:42 GMT

jbyrd@chpc.utexas.edu (Jan Byrd) writes:

>Speaking of shortening, I just bought 3 1-cup *sticks* of Crisco.  The
>sticks are like sticks of margarine, wrapped in foil, and you can cut them
>in half for 1/2 cup.  This really appealed to me, because I frequently avoid
>cake or cookie recipes that call for shortening simply because I don't like
>measuring it: digging it out with a knife and trying to pack it into a
>measuring cup, smashing it down to get rid of all the air pockets, then 
>scraping it out into the mixing bowl, and then having to clean gunky Crisco 
>out of my measuring cup.  

This is how they've been packaging Crisco in Canada for some time now.
Several of the Canadians I talked to when I was staying there for a while
several years ago seemed surprised that we only get Crisco in cans, and 
agreed that it sounded like a big hassle.  (They were also surprised
when I said that our butter and margarine come in sticks--
the 1/2 cup portions of butter you buy up there are formed into a sort of
square tile.)  Anyway, I'm glad to hear the Crisco folks have finally
wised up. 
--
--------------------------------------------------------------------
..nothing is so fatal to maidenly delicacy of speech as the run of 
a good library.
				Robertson Davies, _Tempest Tost_
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.cooking
Subject: Re: *inexpensive* espresso maker wanted
Date: 16 Dec 1992 20:53:26 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: avi@rix.Corp.Sun.COM
NNTP-Posting-Host: rix.corp.sun.com

Try one of the stovetop models.  They're much less expensive
than electrics, and there's less to go wrong with them.  The
only drawback is that they don't steam/froth milk.  I generally
just heat milk in a cup in the microwave, pour in the espresso,
and sprinkle cinnamon and nutmeg on top.

The kind I have is a 2-cup Italian-made aluminum thing that cost 
about 10 dollars.  It has 2 parts that screw together, with a filter 
in the middle.  You put water into the bottom part and finely ground 
espresso in the filter.  Screw the top on and heat.  The water in 
the bottom gets pressurized and is forced through the grounds and 
into the top chamber.  Very simple.

			@
		     -------
		    \      |--
		     |     | |  <- espresso winds up here
		      \___/
		      |___| <-- ground espresso goes in here
		     /     \ 
		     |_____| <- water goes here


If there's a Cost Plus Imports in your area, they carry a variety
of manual espresso makers.  Otherwise, ask around at kitchen gadget
shops.

-Ann
Newsgroups: rec.food.cooking
Subject: Net's Funniest Kitchen Disasters
From: lindstrom@acs.harding.edu
Date: 16 Dec 92 15:06:44 -0500
Reply-To: lindstrom@acs.harding.edu
Organization: Harding University

While this thread is one of the best going, I am tierd of hearing
stories in the third person. COME ON FOLKS.. I want to hear about
YOUR screw-ups!! (like you even have a "sister" :-).

Greg--

OK, another one from me.. We ran out of dishwasher detergant once,
so I thought I would use the "Joy" instead.  The first hint of
impending disaster came when the suds started coming through the

steam vent of the dishwasher.  Oh well :-)
Newsgroups: rec.food.cooking
From: maniattb@cs.rpi.edu (Bill Maniatty)
Subject: RECIPE, MAIN: Pastitsio
Date: Mon, 21 Dec 1992 01:50:01 GMT

Hi:

I happen to have a good cookbook available,
``The Complete Book of Greek Cooking'', by The Recipe Club of Saint Paul's
Greek Orthodox Coathedral, Harper and Row, 1990, Pages 126-127.


Bill

Pastitsio
---------
Yield 12 Servings

Pastitisio is a layered pasta casarole that is extremely popular because it
uses simple basic ingredients.

Thin Cream Sauce
----------------
4 Tablespoons Butter		2 Cups Hot Milk
1/3 Cup All Purpose Flour	2 Egg Yolks

Thick Cream Sauce
-----------------
4 Cups Milk			1/2 Cup All Purpose Flour
4 Eggs

Filling
-------
1 1/2 Cups Chopped Onions	Dash of ground cinnamon
2 Pounds Ground Beef		salt and pepper to taste
4 Tablespoons butter		1 Tablespoon minced garlic
2 Cups Italian Plum Tomatoes	1 1/4 Pounds Tubular Pasta
	Chopped				such as ziti # 2
1 Cup Tomatoe Sauce		1/2 Cup Bread Crumbs
1 Teaspoon dried or		1 cup fresh grated kefalatiri
	tablespoon fresh		Parmesan cheese
	chopped oregano

Prepare Thin Sauce
------------------
	Melt butter in saucepan.  Stir in flour and cook until mixture turns
golden.  Gradually stir in hot milk and cook, stirring until sauce is
smooth and hot.  In a small bowl, beat egg yolks, then briskly stir 1
cup of hot milk mixture.  Pour egg milk mixture into remaining sauce.
Stir and remove from heat without cooking the eggs.

Prepare Thick Sauce
-------------------
	Heat milk to a simmer, and set aside.  In a bowl, beat eggs with flour.
Gradually stir hot milk into the egg mixture.  Return to saucepan and cook,
stirring constantly, until mixture is quite thick.  Do not boil after the
eggs have been added.

Main Recipe
-----------
	Brown chopped onions and meat in butter.  Add tomatoes, tomato sauce,
spices and seasonings.  Cover and simmer for 30 minutes, or until liquid has
been absorbed.

	Preheat Oven t0 350 Degrees (they mean Fahrenheit here -- Bill).

	Cook pasta according to package directions, and drain.  Sprinkle
bread crumbs into a buttered 11x14x2 inch baking pan.  Place a layer
of pasta in the baking pan; then add half the thin cream sauce.  Add meat.
Sprinkle with 1/4 cup grated cheese.  Cover with remaining thin cream sauce.
Spread thick cream sauce over the top and sprinke it with remaining 1/2 cup
cheese.  Bake for 1 hour, or until golden.  Let stand for 15 minutes to
cool, and cut into squares (Note that you cannot cut the Pastitsio easily
unless you cool it for 15 minutes.)  When ready to server, reheat in hot oven

	Note:  This dish can be prepared a day in advance, adding the thick
cream sauce just before baking the dish.

-- 
|
|	maniattb@cs.rpi.edu - in real life Bill Maniatty
|
Newsgroups: rec.food.cooking
From: mje@pookie.pass.wayne.edu (Michael J. Edelman)
Subject: Quicker Stickier Buns
Reply-To: mje@pookie.pass.wayne.edu
Organization: Wayne State University
Date: Tue, 15 Dec 1992 16:47:17 GMT

Here's one I learned from Mom:

Thaw a loaf of frozen bread dough from the supermarket. Roll it out to a thickness
of perhaps 1/4"-1/2".

Spread with softened butter.

Sprinkle with sugar, cinnimon, raisins and chopped pecans or walnuts. Be generous.

Roll up, spread a little more butter on it, and cut into 2" lengths.

Place the cut pieces, cut end up, in a square cake pan, not quite touching.

Sprinkle more sugar on top and dot with butter. More nuts, too. Let rise for 20 min.

Bake at, oh, 350 until golden. Let cool. The buns will pull apart nicely. 

When Mom had time, of course, she made the dough from scratch. 

             --mike edelman   midwest center for bun studies
Newsgroups: rec.food.cooking
Subject: Re: Superstitious Foods\* New Years\*
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Thu, 17 Dec 1992 03:47:47 GMT
Organization: Actrix Information Exchange

In article <00964F8E.0BBBB640@Msu.oscs.montana.edu> oopcv@Msu.oscs.montana.edu writes:
> In article <1992Dec11.200610.17697@en.ecn.purdue.edu>, coon@en.ecn.purdue.edu (Matthew S Coon) writes:
> >In article <1992Dec11.015751.27344@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
> >>
> >>We go to a Glaswegian-born friend's for Hogmanay (New Year's Eve).  We
> >>all have to wear something tartan.  Last year, quite serendipitously I
> >>decided to make her a Black Bun - a traditional whisky laden fruit
> >>cake baked in a sort of pastry shell.  
> >
> >Mmmm, sounds good.  Maybe you should post the recipe???
> >
> Me, too, please!  (couldn't resist!!)  ;)

Och aye, then.  I will look it up tonight and post it :-)

Pat
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: rec.food.cooking
Subject: Surimi - thanks
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Thu, 17 Dec 1992 04:05:57 GMT
Organization: Actrix Networks


Thanks to all those kind people who sent me Email about surimi.  My
12-y-o can continue eating his *crabmeat* salads now I know there is
actually some fish in there :-)

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Newsgroups: rec.food.cooking
Subject: Re: What IS cream of tartar ?
Date: 18 Dec 1992 14:30:23 -0800
Organization: Stanford University
Distribution: usa
NNTP-Posting-Host: morrow.stanford.edu

Cream of tartar is a white powder left on the inside of a wine cask.
 What you buy in the store is a winemaker's byproduct.

marilee
at stanford
Newsgroups: rec.food.cooking
From: wung@eecom.gatech.edu (Peter Wung)
Subject: Re: Papa Del`s Pizza
Reply-To: wung@eecom.gatech.edu
Organization: School of EE, Georgia Institute of Technology, Atlanta, GA
Date: Fri, 11 Dec 1992 18:20:31 GMT

In article rG@fc.sde.hp.com, fritz@fc.sde.hp.com (Gary Fritz) writes:
>|Theresa E DeSalvo (desalvo@rainbow.ecn.purdue.edu) wrote:
>|: I *love* this pizza!  
>|
>|That makes two of is!  Papa Del's made THE best pizza I have EVER had
>|in my entire life.  But I haven't had one in over 15 years.  :-( !
>|Glad to hear they're still making the "good stuff".
>|
>|And thanks for posting the recipe, Tim!
>|
>|The second-best pizza I've ever had is at Beau Jo's in Idaho Springs, CO,
>|just on I-70 about 45 mins west of Denver.  (There are also BJ's in Denver
>|and Boulder [?], but they don't seem to be as good.)  Their "2-pound" pizza
>|(about a 16-incher?) is supposed to feed "3-4 hungry people", but I've
>|been known to kill one off by myself....
>|
>|Gary


I remember Beau Jo's while growing up in Denver in the late '70s.  Aren't they the people who offers to give you the pizza free if you can finish it in an hour?  Not
the regular pizza but the really huge one.

---
********************************************************************
*Peter Wung			Email:wung@ee.gatech.edu	   * 
*Electric Power Laboratory	Snail mail: 33787 Ga. Tech Station * 
*School of Electrical Engineering	    Atlanta, GA 30332      *
*Georgia Institute of Technology			    	   *
*Atlanta, Georgia						   *
*   	"Pass, Set, CRUSH!"...					   * 
*  	Well, 2 out of 3 ain't bad for a short, fat guy. 	   *
*								   *
********************************************************************
Newsgroups: rec.food.cooking
Subject: Ice Cream Maker Recommendation for Christmas - semi urgent
From: andy@comp.vuw.ac.nz (Andy Bond)
Date: Fri, 18 Dec 1992 04:21:12 GMT
Organization: Gatewayed from Mail to News at VUW, New Zealand
Return-Path: <andy@comp.vuw.ac.nz>
X-Mailer: mail-news 4.1

As I slowly run my inspiration meter to zero I remember some comment
from months past how an ice cream maker would be appreciated.  Anyone
have any recommendations before I go out and buy the wrong one?  Any
gotchas?

thanks from me and santa,
andy



Newsgroups: rec.food.cooking
From: reynold@binah.cc.brandeis.edu ("Susan Reynold (w/out the s)")
Subject: blanching veggies
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Fri, 18 Dec 1992 14:29:00 GMT

I'm planning a vegetable plate and dip as a contribution
to a work party.

Question: Should I blanch the broccoli or should it be raw?

I've had blanched cauliflower before and it was far superior
to raw.

Any advice would be appreciated--I need this ASAP as the party
is Monday and I can't read this news over the weekend.
:} (apologetic grin)
Susan
From: gchow@hawai.inria.fr (Gloria Chow)
Newsgroups: rec.food.cooking
Subject: Re: Cooking Disasters with olive oil.
Date: 19 Dec 92 12:47:49 GMT
Organization: INRIA, Sophia-Antipolis (Fr)

In article <92353.092753U09236@uicvm.uic.edu>, U09236@uicvm.uic.edu writes:
|> Someone said their sister once put sesame oil in a cake.
|> I had a roommate who once came to me and asked, " do you think it's okay
|> if I put olive oil in this cake mix?  It says vegetable oil, and olive is
|> a vegetable, right?"  Well, I stopped THAT one in the nick of time.  Not
|> a cooking disaster, but such a close call ....
|>      --Anne--

Hmm.... what's wrong with that??  Not to say I have done it.  Okay,
okay, you caught me I had done it before, but then it was with a 
new cake recipe that we didn't know WHAT it was supposed to taste
like.  We gobbled it down and thought it wasn't too bad.  Lucky
for me that my fiance' doesn't have very discriminant taste...

Gloria
Newsgroups: rec.food.cooking
From: lsefton@netcom.com (Laurie Sefton)
Subject: Re: Cyclamate Smuggling
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Distribution: na
Date: Sat, 19 Dec 1992 23:53:23 GMT

dbland@shell.portal.com (DEIL CLAYTON BLAND) writes:

>If a visitor to Canada from the more Southern regions wished to 
>sample the Forbidden ( In the U.S. ) Pleasures of Cyclamate 
>artificial sweetener where would it most likely be sold and what 
>are the popular brand names?

Sweet N Low is cyclamates in Canada. Comes in white and brown sugar flavours.
As long as you're going to bring cyclamates into the US, you might as well
haul a couple boxes of Splenda (the scuralose stuff), and some
Splenda-sweetened soda in as well.

>Would U.S. Customs Service get upset over a bottle or two in one's 
>luggage?

I brought back a dozen boxes of cyclamates, one bottle of cyclamates
(requested by a co-worker), a half-dozen boxes of Splenda, and 6 2-litre
bottles of soda. The US Customs people didn't blink--I just told them I was
bringing back in artificial sweetners. This was at the Peace Arch border
crossing--your mileage may vary if you get a customs officer on a bad day.
The stuff is *not* illegal, but they may take their time looking it up.

Laurie
-- 
"It's a goalie thing--you wouldn't understand."
lsefton@netcom.netcom.com lsefton@apple.com
Join the SJ Sharks mailing list! sharks-request@medraut.apple.com
Newsgroups: rec.food.cooking
From: jfrawley@mothra.syr.EDU (Judy Frawley)
Subject: Immigrant Foods - Thanks
Organization: Syracuse University, Syracuse, NY
Distribution: usa
Date: Wed, 16 Dec 92 13:12:43 EST

I can't remember if I originally posted this to world. Oh, well.

Anyway, thanks to the people who responded.

I decided to make cookies; I made molasses crinkles and
crunchy chocolate drops.  One replier said that just
about anything can be considered immigrant.  I liked
that advice :-)

The molasses crinkles made me think of Colonial times.  The
crunchy chocolate drops just taste real good.

As it turned out, the hostess had made three different types
of cookies herself although I was told that she wasn't going
to.  Sheesh.  I ended up taking about half my cookies home.
Naturally, she made some very elaborate cookies, so mine
kind of paled in comparison.  But, hey, I have a four-year-old
daughter who helped me cook, and I wanted her to learn the
enjoyment of making cookies. She had a blast making them
although she didn't like the finished product of the molasses
crinkles :-)

Thanks again
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Sulfate in cooking                      
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Mon, 14 Dec 1992 20:36:00 +0000

>A friend is having a food party and one of the guests claims to
>be allergic to sulfate.

I think what is meant here is sulfite (that's an "i" not an "a" in there).
There are about a gazillion foods that have naturally occurring sulfites
in them.  I remember laughing when NY State passed a law disallowing
sulfite additives... there are plenty more foods out there that can
affect a person without even *adding* anything to them.

I'm sorry, I don't have a list, but I do know that many nuts and wines
have naturally occurring sulfites, as do most/all shellfish.  I bet the
person involved (the allergic person) would have a list of sulfite-
bearing foods.  Why not have the host/hostess ask him/her?

Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking,sci.med
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: Aluminium and Alzheimers
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Tue, 15 Dec 92 15:49:50 GMT

In article <1992Dec15.033346.11468@magnus.acs.ohio-state.edu>, cpaulse@magnus.acs.ohio-state.edu (Chris D Paulse) writes:
|> For years I've been using an aluminium expresso maker.  Last night a friend
|> asked why I'm not worried about using it since there is a direct correlation
|> between Alzheimers desease and the amount of aluminium in your brain.
|> Should I be worried?  What about aluminium cans used for drinks, etc?

This topic got knocked around for a while on the sci.med.nutrition
newsgroup, and all the material quoted from about this subject seemed
to indicate that no one seriously thinks Alzheimer's victims have just
somehow consumed, or been exposed to, too much aluminum from cookware,
etc.  I don't remember all the particulars, but the consensus seemed to
be that the excess aluminum is a by-product of Alzheimer's disease, not 
a cause.

If anyone knows any differently, I hope we will hear from them.

Jan
Xref: sparky rec.food.cooking:22951 rec.food.drink:3711
From: jshouman@ccwf.cc.utexas.edu (Joan-Marie Shouman)
Newsgroups: rec.food.cooking,rec.food.drink
Subject: Re: eggnog-dairy recipe wanted
Keywords: easy, simple, takes less than a minute (sort of)
Date: 13 Dec 92 06:54:21 GMT
Followup-To: rec.food.cooking
Organization: The University of Texas at Austin, Austin TX

If you want fast eggnog:

For each serving:

put in blender:

1/4 cup cream (half and half will work if you don't want all the fat)
1 tbsp sugar
1 egg
some booze (I found that about 1 shot each of wild turkey and rum work well)

Blend.

You can make as few or as many servings as will fit in the blender.

Top with nutmeg if your in the mood.

Also:  If you don't want to use alcohol, put some vanilla extract in instead.
-- 
___________________________________________________    	      
Joan-Marie Shouman	      |non cogito ergo	   
(jshouman@ccwf.cc.utexas.edu) |non sum :)	   
___________________________________________________ 
Newsgroups: rec.food.cooking
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: need help with brownies!
Organization: The Ohio State University
Distribution: na
Date: Thu, 17 Dec 1992 13:11:11 GMT

Dear Friends, I have this problem with brownies..... I just can't seem
to get them, no matter what recipe I try, to turn out great.  Sometimes
they're ok, but mostly awful.  Does anyone have a well worn recipe and
advice for me? Help! - Lori
Newsgroups: rec.food.cooking
From: mara@kauri.vuw.ac.nz (Mara)
Subject: HELP : Roast Beef
Organization: /u/student/mara/.organization
Date: Mon, 21 Dec 1992 03:38:21 GMT
Distribution: rec



I would be grateful for any advice on this one : I want to make roast
beef for one person (not me) and have no idea what a good cut would
be.  I wouldn't want more than about one day's worth of leftovers.  In
my head, at least, one person's worth of meat is not easily visualised
as a roast, but I'm sure it must happen.

Thanks, 
	Amy
From: garyg@Warren.MENTORG.COM (Gary Gendel)
Newsgroups: rec.food.cooking
Subject: Re: Another cooking disaster...
Date: 14 Dec 1992 18:28:43 GMT
Organization: Mentor Graphics, IC Group
Distribution: world
Reply-To: garyg@Warren.MENTORG.COM
NNTP-Posting-Host: garyg.warren.mentorg.com

I have a couple of stories to relate.  On day my Aunt asked my mom how to make
french fries.  My mom directed her to heat up some oil, cut the potatoes, and then
throw them in the pot until they browned.  My Aunt, expecting that the oil needed
to boil, put the pot on the stove, turned up the flame and proceeded to cut up the
potatoes.  She waited a LONG time, but the oil did not boil.  She decided that the
oil must be hot enough, so she washed down the fries and then threw the whole batch
into the pot.  The subsequent explosion destroyed her new stove and surrounding wall.
Fortunately, she wasn't hurt.

Some time later, she was making a cassarole in the oven for guests.  When she took
the cassarole out of the oven, she decided it was too hot to serve.  So she put it
out the window on the roof outside.  A few minutes later, when she wanted to serve,
she found it stuck fast to the shingles.  She managed to rip it loose, and served it,
adorned with shingles all around the bottom of the dish.

These are only some of the many stories I have heard about my Aunt.

Gary Gendel
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: Re: RECIPE: Heaven's Cream              
Cc: jazzie@cix.compulink.co.uk
Reply-To: jazzie@cix.compulink.co.uk
Date: Wed, 16 Dec 1992 23:38:00 +0000

gordonb"mcil.comm.mot.com writes:

>What are digestive bisquits?  [sic]

They are not unlike graham crackers, and can be used interchangably
in recipes.  There is a difference, but not enough to make a difference.

:-)

Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking