HDTenEightyP/NetNews huggingface dataset:
From: kati@glnserv.UUCP (Lady Dragon)
Newsgroups: rec.food.cooking
Subject: Re: Req: Easy to make rice dishes
Date: Mon, 20 Jul 92 21:45:57 CDT
Organization: Vermi-net, Houston, Tx. 77098

oldman@coos.dartmouth.edu (Prakash Das) writes:

> Hello,
>
>   I was wondering if any of you has any interesting, and easy to
> make dishes which have rice as one major ingredient. Rice is so
> easy to cook and I usually add vegetables, ground meat and spices
> and heat it all up. But pretty soon, this became boring. Of
> course, one could chicken, potatoes etc. as one wishes.
>
>   Nothing like the above dish when one is hungry and in a hurry!
>   Thanks.
>
> -PD

------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Rice (plain and with variations)
Categories: Rice Microwave
  Servings:  4

      2 c  Cold water
      1 c  Rice
      1 T  Butter/Margarine

  REGULAR COOKING: In a saucepan mix water, rice, butter and 1/2 t. salt.
  Cover with lid and bring to boiling. Reduce heat and cook 15 minutes. Do
  not lift cover. Remove from heat. Let stand, covered for 10 minutes.
  MICROWAVE COOKING: In a 2-quart non-metal casserole mix water, rice and
  1 t salt. Cook at 100% for 6:00 minutes or until boiling. Stir and cover.
  Cook at 100% for 5:00 minutes; stir and cover. Cook at 100% for 3:00 and
  stir. Add butter. Cover and let stand for several minutes. Parsley Rice:
  Add 1/4 cup snipped parsley into cooked rice.

-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Chili & Rice Casserole
Categories: Hamburger Microwave
  Servings:  4

      1 lb Lean ground beef
      1 c  Green pepper, chopped
      1 c  Onion, chopped
      1 ea Garlic clove, f. chopped
      1 x  Water
     16 oz Canned Tomatos
     15 oz Tomato sauce
      1 c  Rice (uncooked)
      2 T  Chili powder
      1 t  Salt

  In a 4-quart casserole dish, crumble ground beef; stir in green pepper,
  onion and garlic. Heat 4 1/2-5 1/2 minutes at 100% until beef is browned
  and onion is tender, stirring twice; drain off fat.
  
  Drain off tomatos, reserving liquid and chop them up. Add enough water to
  omit wine and increase water to 1 cup.
  ingredients. 
  
  Heat, covered, 8-9 minutes at 100%. Continue cooking at 50% for an
  additional 40 minutes until rice is almost tender.
  Let stand, covered, 15 minutes before serving.

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


* * email address: nuchat!xcluud!glnserv!kati * Houston, Texas, USA, Earth * *
From: butch@wet.UUCP (Butch Katigbak)
Newsgroups: rec.food.cooking
Subject: Re: Growing your own basil
Keywords: basil
Date: 21 Jul 92 05:05:10 GMT
Organization: Wetware Diversions, San Francisco

aThere are about twelve different types of Basil.

The more you prune them, the bushier they become and more shoots
come out.

The shoots are the ones which are soft and the older shoots are stringy.

Tips are good fresh, the older leaves you grind for cooking, drying
or (no flames please) pesto. But..... the softer ones have the most 
aromatic flavor.
Newsgroups: rec.food.cooking
From: nightowl@athena.mit.edu (Grey)
Subject: Re: Spicy Foods - was Re: Cool Whip [tm]
Organization: Massachusetts Institute of Technology
Distribution: na
Date: Wed, 22 Jul 1992 11:50:41 GMT

In article <1992Jul18.164509.25930@ddsw1.mcs.com>, dikig@ddsw1.mcs.com (Diki Gust) writes:
|> alpha@hubcap.clemson.edu (Shekhar Borde') writes:
|> : nightowl@athena.mit.edu (Grey) writes:
|> : 
|> : >I like really spicy foods, and really strong foods, and don't tend to like
|> : >bland foods.  This is because I tend to like really strong sensations, and
|> : 
|> : >-OwL
|> : 
|> : DITTO!!  
|> : 
|> : -Shekhar
|> 
|> I don't tend to like really bland foods either, but LOVE subtle flavors.  
|> Are we making the distinction here?  
|> -Diki-

Sure.  I don't like bland foods much.  I like subtle flavors, but not as much
as strong flavors.  I can taste the subtle flavors just fine, I just prefer
the really-really-strong-make-your-eyes-water flavors. :)
-oWl
Newsgroups: rec.food.cooking
From: vxv4@po.CWRU.Edu (Virgilio Velasco)
Subject: Re: Vulcan stoves
Reply-To: vxv4@po.CWRU.Edu (Virgilio Velasco)
Organization: Case Western Reserve University, Cleveland, OH (USA)
Date: Fri, 24 Jul 92 02:11:29 GMT


In a previous article, pettengi@ial1.jsc.nasa.gov (James B. Pettengill) says:

>Hello all!
>
>I'm in the market for a new range/stove.
>Many moons ago I made a living as a waiter,
>and I was always fascinated with the 
>efficiency of the Vulcan stoves.
>
>Does anyone out there have a Vulcan stove
>in their home?  How do you like them? I prefer
>gas to electric, though I don't think Vulcan
>makes an electric stove. Anyway I need a 
>brochure showing all the models and 
>maybe their prices.

As far as I know, Vulcans don't use stoves.  They use
food synthesizers.  In a crisis situation -- when trapped
by Romulans, for instance -- they may also eat fruit and veggies.
However, they are not known to be excellent cooks.
 
-- 
Virgilio "Dean" Velasco Jr., grad student & roboticist-in-training, CWRU

"If God does not judge the United States, then He owes |    My boss is a 
 an apology to Sodom and Gomorrah."   - Billy Graham   |  Jewish carpenter.
Newsgroups: rec.food.cooking,rec.gardens
From: tjks@cbnewse.cb.att.com (Tim Kloth)
Subject: Eggs and Calphalon - was I can't make omeletts.
Organization: AT&T Network Systems
Distribution: usa
Date: Wed, 22 Jul 1992 22:16:38 GMT
Summary: I stand corrected.

A short time ago there was a thread on omeletts.  I stated that
the flyer that comes with Calphalon says that eggs are not
recommended.  

I just received an 8-qt stock pot as a gift (I'm too cheap to
buy the stuff for myself).  I checked the flyer and it now reads:

"EGGS require controlled heat or they are likely to stick.  To
cook eggs, always start off with a thoroughly clean pan, then
<preheat> the pan over medium heat.  When the pan's rim becomes
hot-to-the-touch, add oil or butter.  The perfect temperature
is achieved when butter bubbles briskly, but does not burn.  Cook
eggs on medium heat and turn and release, using a flexible,
straight-adge metal spatula."

So I stand corrected.  This still seems like an expensive difficult
way to do omeletts.  I do like the part about the butter bubbling.
I also LOVE the Calphalon stock pots (I now have two, 12qt and 8qt.).

-- 
Tim Kloth	AT&T Network Systems	tjk@ihlpe.att.com
708-979-0892	Naperville, Il		
You can have it Fast, Good or Cheap -- PICK TWO!
Newsgroups: rec.food.cooking
From: djones@sales2 (Danielle C. Jones)
Subject: Load of apples.....what to do?
Organization: HSD Microcomputer U.S., Inc.
Date: Wed, 29 Jul 1992 21:40:40 GMT


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

Thanks
djones@hsd.com
As my 2 year old son would say:
     "Chow Baby"!!
Newsgroups: rec.food.cooking
From: grimjack@milton.u.washington.edu (Leslie Basel)
Subject: Re: chicken marinade with lime juice
Organization: University of Washington, Seattle
Date: Fri, 31 Jul 1992 06:52:38 GMT


A good marinade with lime juice that I've used
is grated sweet onion (Walla Walla or Vidalia),
lime juice, olive oil, and black pepper.

The chicken's pretty good grilled, and if you
make a little foil boat, you can grill
the grated  onions as a side dish.

Leslie  Basel
From: kati@glnserv.UUCP (Lady Dragon)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Mustard Potato Salad
Date: Sat, 25 Jul 92 07:54:27 CDT
Organization: Vermi-net, Houston, Tx. 77098

jbutterf@mal-s1.gatech.edu (Jill Butterfield) writes:

> I'm having 4 kids (ages 5-9) over for hot dogs tomorrow evening, and
> I've been informed that they like mustard potato salad. Anyone have
> a good recipe for this stuff?
>
> Thanks,
> Jill
> --
I have this set to make a large bowlful, which is good since you have many
kids coming over. You can halve the recipe as needed. It's good!
------------- Recipe Extracted from Meal-Master (tm) v6.31 ------------------

     Title: Mustard Potato Salad
Categories: Salads Potatoes
  Servings: 12

     12 lb Red Potatoes
      4 T  Dijon Mustard
      2 t  Salt
      1 t  Pepper
      2 t  Sugar
      6 T  Cider Vinegar
      6 T  Salad Oil
      1 x  Bunch Green Onions
      1 x  Bunch Radishes
      2 c  Mayonnaise (more if needed)
     16 ea Hard Cooked Eggs

       Cook potatoes in boiling water until barely tender, 8 to 12 minutes
  for small potatoes.  Drain immediately and cover with cold water to cool.
  Peel potatoes if desired, and cut into 1/2 inch cubes.  Place in a large
  bowl.  In a small bowl or measuring cup, beat together mustard, salt,
  pepper, sugar and vinegar until well blended.  Beat in oil.  Add mustard
  dressing to potatoes and toss lightly but thoroughly.  Cover and let stand
  1 to 2 hours.  Reserve some egg slices for garnish and chop the rest.
  Chop the onions with the tops and cut radishes into thin slices.  Add eggs
  and vegetables to potatoes and toss lightly.  Add enough mayonnaise to
  moisten and mix lightly but thoroughly.  Garnish with reserved egg slices.

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


* * email address: nuchat!xcluud!glnserv!kati * Houston, Texas, USA, Earth * *




Newsgroups: rec.food.cooking
From: krisd@sco.COM (Invoice Goddess)
Subject: Hunan Beef
Organization: The Santa Cruz Operation, Inc.
Date: Wed, 22 Jul 1992 23:35:02 GMT


I am looking for a recipe for Hunan Beef and how to prepare
it....Thanks!

Krisd
Newsgroups: rec.food.cooking
From: adamson@grok65.ColumbiaSC.NCR.COM (Ann Adamson)
Subject: picnic foods
Organization: Your Organization Here
Date: Mon, 27 Jul 92 21:06:43 GMT

I'm looking for ideas for some good picnic foods.  
I'm interested in both main- and side-dishes.
Something a little nicer than the usual sandwiches/fried chicken
with potato salad/cole slaw/pasta salad.  
But nothing that takes 12 hours to cook either!

A while back someone posted a recipe for grilled tarragon chicken legs.
For my next outing I'm planning to make a batch of these in advance.
I also just saw a recipe in the newspaper for a grain-based southwestern salad 
with beans.  That looked pretty good too.
Anyway, that's the kind of stuff I'm looking for...
any and all ideas appreciated.  

Thanks,
Ann 
Newsgroups: rec.food.cooking
From: wung@eecom.gatech.edu (Peter Wung)
Subject: Re: Are Watermelon seeds edible ?
Reply-To: wung@eecom.gatech.edu
Organization: School of EE, Georgia Institute of Technology, Atlanta, GA
Date: Thu, 30 Jul 1992 03:01:35 GMT

In article 25030@hubcap.clemson.edu, chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>Aside from the occasional seed or two that get swallowed accidentally,
>can watermelon seeds be roasted like squash, pumpkin or sunflower
>seeds and eaten without harm ?  Anyone tried this ?  
>What about the other melons.. canteloupe, musk, dew, etc. ?
>
>Thank you.
>Chris Behrens
>chrisb@hubcap.clemson.edu
>
>-- 
>- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
>Chris Behrens       Greenville Technical College       Greenville, SC
>- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
>      Efficiency is the most highly developed form of laziness. 


Yes, as a matter of fact.  One of my least fond memories of childhood in
Taiwan is the consumption of roasted watermelon seeds.  The seeds are exceedingly 
small and hard to crack.  Being a mere youngster at the time, I lacked the proper 
manual dexterity to crack the shells.  I would go hungry while my older cousins
and assorted other relatives would consume massive quantities of the stuff.

---
****************************************************************************
*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.  		   *
*									   *
****************************************************************************
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: REC: lowfat basil sauce
Date: 28 Jul 92 13:39:52 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <5-mm9vp.artemis@netcom.com> artemis@netcom.com (Michelle Dick) writes:
>Great recipe!  I rushed to save it to my files when I thought it
>looked familiar.  Seems you and I share a cookbook: The Gourmet
>Gazelle Cookbook.  For anyone out there trying to choose among the

  [ ... rest deleted to save bandwidth, which is rapidly being depleted ... ]

  This raises a point - when posting a recipe from a cookbook, it would be
  nice to include the name of the book from whence it comes.  No, not out
  of legal considerations (whether there are any or not, I neither know
  nor care), but if it is a particularly good recipe then that might be a
  good book to have.  (And if it is particularly bad, then that might be a
  book to avoid :-) _

John


--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306
  Things I despise: (a) cars with *loud* bass speakers, (b) people who
    are fanatics about *anything*, (c) .sigs with "Dr." in them.
Newsgroups: rec.food.cooking
From: aan3q@poe.acc.Virginia.EDU (Arlyn Newcomb)
Subject: Re: How can I make buttermilk?
Organization: University of Virginia
Date: Tue, 21 Jul 1992 12:51:42 GMT

chela@amber.ssd.csd.harris.com  writes:
> Could someone tell me how to make buttermilk. I have a recipe that calls
> for it and can't find it at the supermarket.

This is not a recipe for buttermilk, but rather for a
substitute which I frequently use in making buttermilk biscuits
or grandmother's cornbread:

About 20 minutes before you will need to use it in the recipe,
add 2-3 T of cider vinegar to a cup of milk and let it sit.  It
will curdle a bit, as you might imagine.  Not perfect, as it
tends to be wetter than real buttermilk, but when you are in a
pickle.....
--
#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#
# aan3q@poe.acc.Virginia.EDU | The future belongs to those who believe in #
#   I speak only for myself. | the beauty of their dreams. -E. Roosevelt  #
#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#
From: kathe@cbnewsf.cb.att.com (katherine.e.fagan)
Newsgroups: rec.food.cooking
Subject: Re: Spam
Date: 21 Jul 92 21:05:18 GMT
Organization: AT&T

I wrote:
  My husband will not eat Spam because it's a "cheap imitation of
  the one true pork mystery meat" : Taylor Pork Roll.  He has an
  inexplicable fondness for this stuff...

Terri Rivkin wrote:
 Being from New Jersey, Taylor Pork Roll was always a hot item in our 
 household, especially with eggs for breakfast...
 
So that explains it!  My husband is also from New Jersey!  He likes
it fried, with cheese on a roll.  I'll have to ask if he also used
to eat it for breakfast.  

Kathy
From: jcs6@jaguar.uofs.edu
Newsgroups: rec.food.cooking
Subject: Pickled egg RECIPE
Date: 21 Jul 92 19:28:53 GMT
Organization: University of Scranton

Hi folks  someone out there requested a pickled egg recipe.
I have taken from news so hence i shall give.
Here is a simple pickled egg recipe as mom makes em for party's and how
she used to make when she ran a bar.

 the pickling stuff
3 parts vinegar (1 cup)
1 part water (3 cups)
A dash of salt 
A dash of pepper  (a dash is like a  1/8 or a 1/4 of a teaspoon)
1 bay leaf
1 small onion  (cut up like you would for salad)
1 8oz can of red beets juice and all 
 
hard boil a dozen eggs and peel them and imerse them in a glass jar 
with the pickling stuff for at least 2 days at room temperature say on top of 
the fridge.
I personally like them after a week if they last that long.
it has to be a glass jar you do this in or they won't come out right.
 

well enjoy 
Jude Jcs6@jaguar.uofs.edu
From: simon@cs.city.ac.uk (Simon Brock-Gunn)
Newsgroups: rec.food.cooking
Subject: Re: Digital Scale - Any suggestions?
Date: 21 Jul 92 11:23:18 GMT
Organization: City University, London

In article <16824A148.MEDELMA@cms.cc.wayne.edu> MEDELMA@cms.cc.wayne.edu
(Michael Edelman) writes:
>In article <1992Jul14.142918.5609@decuac.dec.com>
>jcp@islay.dco.dec.com (Jolly C. Pancakes) writes:
> 
>>
>>        What *is* the tare function? I've wondered for years and never
>>found out.
>>
>That's for zeroing out the weight of the container.

Also, and just as importantly IMHO, being able to continually reset it
whilst adding ingredients so, for example, you can weigh out butter, flour
and sugar all into the same bowl just by pressing the tare button in
between.

I also find it quite handy for measuring ingredients directly into
saucepans, although, given how much a saucepan can weigh, I often wonder
how accurate such measurement can be.

==============================================================================
|| Simon A. Brock-Gunn | Computer Science Dept. | You can't have everything ||
|| simon@cs.city.ac.uk | City University, Nort- | - where would you put it? ||
|| Tel +44 71 477 8000 | hampton Square, London |---------------------------||
|| Fax +44 71 477 8587 | EC1V 0HB, England, UK. |   (THIS SPACE FOR RENT)   ||
==============================================================================
Newsgroups: rec.food.cooking
From: rxknsa@minyos.xx.rmit.oz.au (Nicole Angst [Sam])
Subject: Re: Recipe for Rhubarb Pie
Organization: RMIT Computer Centre, Melbourne Australia.
Date: Fri, 24 Jul 1992 10:23:51 GMT

From article <8eP2gVa00Uh702RXJZ@andrew.cmu.edu>, by cr23+@andrew.cmu.edu (Connie McGinnis):
> I'm looking for a recipe for rhubarb pie.  Is it the same as apple pie
> except chopped raw rhubarb in place of apple slices?  Thank you for your
> help!

I expect you would need to stew the rhubarb first, with LOTS of sugar, 
you can add sugar to taste I suppose, or some people stew the rhubarb
with apple.

niki

From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: REQUEST:  Blue Cheese Recipes
Date: Tue, 21 Jul 1992 16:25:31 -0500

  CR> From: crossle1@cc.swarthmore.edu (Cindy Rossley)

  CR> Does anyone have any recipes using blue cheese, other than salad
  CR> dressing?...

And continuing...

  Subject: Wine Spread
  To: All
  From: Alison Meyer
  Date: 11/18/91 1:46:31 PM
  -------------------------------------------
Wine Spread

  3 oz roquefort cheese
  3 Tbsp serry or red wine
  3 Tbsp soft butter

Mash cheese until smooth.  Beat in sherry and butter.  Chill until ready to
serve.  Good snack to keep on hand for unexpected guests or midnight snacks.
 Makes about 2/3 cup.


  Subject: Roquefort Puff Pastry
  To: All
  From: Alison Meyer
  Date: 12/24/91 10:55:35 AM
  -------------------------------------------
Roquefort Puff Pastry

Thaw 2 packages (12 shells) frozen puff pastry shells.  Separate each shell
into
2 layers.  Mash 8 oz Roquefort cheese until creamy.  Spread 1 Tbsp of the
cheese
evenly on 12 of the bottom rounds.  Cover cheese with top rounds.  Place on an
ungreased cookie sheet.  Bake in a preheated 400 degree oven for 30-35 minutes.
Serve hot.  Makes 12 servings.


  Subject: Quiche Roquefort
  To: All
  From: Alison Meyer
  Date: 11/24/91 11:24:59 AM
  -------------------------------------------
Quiche Roquefort a la Canyon

  4 oz roquefort cheese
  1/4 lb bacon
  2 c sour cream
  2 Tbsp melted butter
  1 small onion, minced
  2 large fresh mushrooms, chopped
  1/4 tsp garlic salt
  pinch of mace
  pinch of pepper
  3 eggs, well beaten
  2 Tbsp white wine
  1 Tbsp corn starch
  1 9-inch unbaked puff pastry or pie crust in a pie plate

Mash roquefort.  Fry bacon until crisp, then crumble.  Mix roquefort and sour
cream.  Heat butter and saute onion and mushrooms until wilted.  Stir in
roquefort mixture.  Stir in garlic salt, mace, pepper.  Beat eggs with corn
starch and wine.  Stir into roquefort mixture.  Pour into pie shell.  Bake in a
preheated 400 degree oven for 25-30 minutes or until firm.  Serve warm.  Serves
8.


  Subject: Hot Roquefort Sandwich
  To: All
  From: Alison Meyer
  Date: 11/18/91 1:44:37 PM
  -------------------------------------------
Hot Roquefort Sandwich

  3 oz roquefort cheese
  1 1/2 c sour cream
  1 tsp onion juice
  1/2 tsp white pepper
  1 loaf French bread
  6 slices hot baked ham
  chopped chives 

Crumble roquefort into sour cream in top of double boiler.  Blend in onion
juice
and pepper.  Heat mixture over water, stirring occasionally.  Cut French bread
in half horizontally.  Cut each half into three equal sized pieces.  Toast
bread.

Place ham slice on each bread slice.  Pour hot mix over ham slices.  Sprinkle
with chives.  Serve hot.  Makeds 6 sandwiches.


To: All
-------------------------------------------
Finger Sandwiches

  1/4 c softened butter
  3 oz crumbled roquefort cheese
  2 Tbsp chopped chives
  1/2 c chopped watercress
 12 slices white bread

Combine butter, roquefort, chives, and watercress.  Blend thoroughly.  Trim
crusts from bread.  Spread cheese mixture on 6 slices; top with remaining
slices.

Cut each sandwich into thirds.  Makes 1 1/2 dozen.



Whew.  Have fun.
From: mjk@sei.cmu.edu (Mary Jane Kelly)
Newsgroups: rec.food.cooking
Subject: Goin' to Culinary School
Date: 24 Jul 92 15:31:52 GMT
Article-I.D.: sei.1992Jul24.153152.23506
Distribution: na
Organization: Software Engineering Institute

Well, I have decided to take the plunge and go to culinary school.
I am more than a little worried about starting out on a new career
direction.  It's been books, writing, and academia until now, and 
to go in a completely different direction is scary yet exciting.
Are there any folks out there who have gone through a culinary 
school and wouldn't mind offering me some feedback?  Or have a close
friend who has done it?  I am concerned about how I will be treated
as a woman both in class and in the business.  

Thanks in advance!
M.J. Kelly
scarletbegonias@cmu.edu
				
strangers stopping strangers   
just to shake their hand
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: liver
Organization: Taronga Park BBS
Date: Fri, 24 Jul 1992 00:19:10 GMT



Another thing to do with liver is to chicken fry it like chicken fried
steak and serve with a cream gravy.  (Is my southerness beginning to
come out??)
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
                     "Oopsy... " -- CometGuy
From: babs@jfwhome.FUNHOUSE.COM (Babs Woods)
Newsgroups: rec.food.cooking
Subject: Re: Canning question
Keywords: jelly, canning
Date: 23 Jul 92 16:54:27 GMT
Organization: Our Lady of Perpetual Mirth (Pacifica)

In <14033@borg.cs.unc.edu> bell@pooh.cs.unc.edu (Andrew Bell) writes:

>I just finished making a batch of jam and was wondering if I should be
>worried about it.  This is what I did:

>.............

Sounds fine to me, but I'll let a more experienced person teach us
both about this.  I just want the hot pepper jelly recipe!  Please post. 

				-babs
-- 

"Excuse me, while I dance a little jig of despair."
	- hadley@ics.uci.edu (Ted Hadley)