HDTenEightyP/NetNews huggingface dataset:
From: sbeck@zeus.calpoly.edu (Sandra L Beck)
Newsgroups: rec.food.cooking
Subject: mailing chocolates
Date: 30 Jul 92 22:23:52 GMT
Organization: California Polytechnic State University, San Luis Obispo

Does anyone have any recommendations on how to mail chocolates in order
for them to arrive in good condition?

-- 
Sandra Beck
sandy@library.calpoly.edu
Unix Systems Support
Robert E. Kennedy Library/Cal Poly State University/SLO
From: catharine.vinson@cccbbs.UUCP (Catharine Vinson)
Newsgroups: rec.food.cooking
Subject: What is Half and Half?
Date: 27 Jul 92 15:16:00 GMT
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson)
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248

To: scampbel1@metz.une.edu.au (Stephen Campbell)
From: cvinson@world.com (Catharine Vinson)


SC>>I've got a recipe from the net for fettucine with Zucchini and
SC>>Mushrooms. It uses 1 cup of "Half and Half".
SC>>What the hell is this.

In the States, half-and-half is nothing more than 1/2 heavy cream and
1/2 whole milk.
Newsgroups: rec.food.cooking
Subject: First Batch of Fried Won-tons
From: kmwheeler@ualr.edu
Date: 30 Jul 92 12:33:35 GMT
Organization: University of Arkansas at Little Rock

On 28 July I made my first batch of fried won-tons.  They were
great!  My whole family loved them.

I used store-bought wrappers.

Filling:
      7 whole water chestnuts, minced
     2 1/2 ounces of minced prawns in spices (tin I found at the local
					      Oriental grocers)
      1/8 teaspoon salt
      1/8 teaspoon pepper
      1/2 teaspoon rice wine
       dash of 5 spice
      1/2 small egg white

I used egg yolk to seal the wrappers.  I was surprised how well they
turned out (especially considering the minced prawns I used).  I took
no time at all to deep fry them.  The filling is rather spicy.


I am interested in experimenting with different fillings for fried
won-tons and egg rolls.  Anybody have any favorites?

Keith

kmwheeler@ualr.edu

Computer Engineering Technology

Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Re: liver
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 22 Jul 92 11:00:52 CDT

In article 10997@rata.vuw.ac.nz, galea@gphs.vuw.ac.nz (Pauline Galea) writes:
> Keywords: liver recipes
> 
> Hi,
> 
> I've been told  to eat more liver, but I've always hated it.  Anyone got any tasty liver recipes to entice me?  
> 
> Thanks
> 
> pauline

I've been told that people should avoid liver, especially chicken liver, 
because the liver stores up toxins over the life of the animal and when
one consumes it they get these toxins (pcb's, mercury, etc. in fish for
example, pesticides in chicken etc.) in a more concentrated form than
in regular meat.

So what's the deal.

Do you just need iron? 


---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       If you have a watch, you always know what time it is.
            If you have two, you're never quite sure.

Newsgroups: rec.food.cooking
From: georged@meaddata.com (George Dibos)
Subject: COOKING SCHOOL GUIDE WANTED
Organization: Mead Data Central, Dayton OH
Date: Tue, 21 Jul 1992 14:34:50 GMT

I have tracked down, but cannot find a copy of, a book published
by Shaw & Associates Guides called "The Guide to Cooking Schools,
1992".  

A local seller says they can order it from the publisher, but that's
an open-ended deal, time-wise (whenever they print another batch of
them, usually). 

Anyone know where there's a copy on the shelf somewhere, or know of
a cooking supply company that offers it through a catalog or
something?

Thanks! 
-- 
+---------------------+--------------------------------+-----------------------+
| George Dibos        | Views expressed are my own.... | (513) 865-1689        | 
| Mead Data Central   +--------------------------------+ Software Engineer     | 
| P.O. Box 933        | Every day I drink a toast to   | NGS Update/Data Svcs. |  
| Dayton, Ohio  45401 | the wonders of beautiful women | georged@meaddata.com  | 
+---------------------+--------------------------------+-----------------------+
From: chrisb@hpcvra.cv.hp.com (Chris Bunsen)
Date: Wed, 29 Jul 1992 18:02:10 GMT
Subject: Re: Large Salmon Fillets, How to cook?
Organization: Hewlett-Packard Co., Corvallis, OR, USA
Newsgroups: rec.food.cooking



I love large single sides of salmon. (just had one last nite!)
My favorite way is to lay the fillets flesh-side down
on a light bed of green onions and white wine, (dash of soy),
then light the coals, soak a small hand full of oak twigs,

then, LAY THE WHOLE FILLET SCALE SIDE DOWN on the grill.
yes, you may baste if you really have to, but its not needed.

Watch the fish carefully (8 to 20 min, depending on the thickness)
and when it is done in the thickest part, (use your finger to see
if the flakes separate easy), LIFT THE ENTIRE FILLET OUT
OF THE SKIN/SCALES and lay it on the platter. The fish skin will
(should) be stuck to the grill. I burn it off later. Eat the fillets.
Smile alot.

-Chris Bunsen
HP, Corvallis, OR.
Where salmon is still 3.99/ lb


From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.cooking
Subject: Digital Scale - Any suggestions?
Date: Tue, 21 Jul 1992 15:55:58 -0500

  JC> From: jcp@islay.dco.dec.com (Jolly C. Pancakes)

  JC> 	What *is* the tare function? I've wondered for years and never found
  JC> out.

"Tare," as any dictionary will tell you, means "container."  A scale with a
"tare function" is capable of pre-weighing a dish or bowl or other container
for your food, then subtracting that weight from the weight /with/ the food.
Thus you can "tare out" the weight of a plate on which you serve carrots and
get the true weight of the carrots.

If you ever move, the moving van paperwork includes a tare weight (weight of
the van before they come to your house) and a loaded weight, and the difference
between the two is what you're paying to have moved.

Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Re: Seeking Noodle "pie"
Organization: Taronga Park BBS
Date: Mon, 27 Jul 1992 04:02:41 GMT

In article <1992Jul26.163008.4272@meaddata.com>, sharonc@meaddata.com (Sharon Crichton) writes:
> In article <8400.117.uupcb@cccbbs.UUCP>, catharine.vinson@cccbbs.UUCP (Catharine Vinson)  writes:
> |> 
> |> a noodle casserole made with egg noodles, brown sugar, butter, pecans,
> |> nutmeg, and something like fine curd cottage cheese as a binder. I
> |> suppose eggs were also used to bind.  Anyway, it was wonderful.
> 
> Try looking in a Jewish or Kosher cookbook for a kugle (sp?) recipe. 

Noodle kugel.  Wonderful stuff.
Here's a recipe my mother made:

Noodle Pudding

1/2 pound wide noodles, cooked and cooled
5 eggs
juice and rind of an orange
juice and rind of a lemon
2 tablespoons sugar
1/2 box seedless raisins
2 grated apples
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 cup melted butter
1 small can fruit cocktail

Mix all ingredients together.  Bake for 1/2 hour at 375F.  Pour the
juice of an orange or 1/2 cup apple juice over and reheat for 10 minutes.
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   
                     "Oopsy... " -- CometGuy
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.cooking
Subject: Re: JetAir Ovens
Date: 29 Jul 92 09:14:04 GMT
Followup-To: rec.food.cooking
Organization: Department of Computer Science, University of Edinburgh, Scotland
In-reply-to: athos@apple.com's message of 27 Jul 92 18:02:37 GMT

In article <athos-270792110117@athos.apple.com> athos@apple.com (Rick Eames) writes:

   I am wondering if anyone has experience with those ovens that whip air
   around at high speed to cook food?  Are they worth the bucks?

My mother used to have a fan-assisted electric oven; she loved it.  It makes
the temperature absolutely even throughout the oven, and seems to shorten
cooking times.  She lost it when she moved to a house with a fitted kitchen.
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)

		
Newsgroups: rec.food.cooking
From: educ@unixg.ubc.ca (Vicki Domansky)
Subject: Re: HEAD CHEESE (was Re: What we eat)
Keywords: PIG BRAINS, HEAD CHEESE
Organization: University of British Columbia, Vancouver, B.C., Canada
Date: Wed, 29 Jul 1992 19:56:34 GMT

In article <1992Jul29.181453.14399@cbnews.cb.att.com> msm@cbnews.cb.att.com (melanie.s.maher) writes:
>In article <5233@transfer.stratus.com>, moser@sw.stratus.com (Tom Moser) writes:
>> In article <22874@oasys.dt.navy.mil>, smennitt@oasys.dt.navy.mil (Stuart Mennitt) writes:
>Did you ever think what a weird name head cheese is for this
>concoction? The resemblance this gelatinous block has to cheese
>escapes me. 

Well, head cheese is called "head" because it is the head of the pig
which is boiled (brains,flesh,etc. intact, I believe) to obtain the gelatinous
muck which makes the "cheese". 

Yuck.  It makes me shudder watching my father eat that stuff!



-- 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
Education Computing Services                       v_domansky@mtsg.ubc.ca
U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet
From: kh@litsun17.epfl.ch (Mark S.)
Newsgroups: rec.food.cooking
Subject: Re: Recipe for Rhubarb Pie
Date: 30 Jul 92 09:04:50 GMT
	<1992Jul24.102351.20889@minyos.xx.rmit.oz.au>
	<1992Jul24.114429.26576@magnus.acs.ohio-state.edu>
	<Jul.28.14.55.43.1992.6762@dartagnan.rutgers.edu>
	<wentzell.70.712417996@ace.acadiau.ca>
Reply-To: kh@litsun.epfl.ch
Organization: Ecole Polytechnique Federale de Lausanne
In-reply-to: wentzell@ace.acadiau.ca's message of 29 Jul 92 13:53:16 GMT


    > 
    > I make it  the same as rhubarb pie, but substitute half and half
    > rhubarb and sliced strawberries.
    > 

Try also using bananas instead of strawberries

-------------------------------------------------------------------------
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		Ch. des Clos 53		fax		+41'21'693'41'11
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Newsgroups: rec.food.cooking
From: shan@niwot.scd.ucar.edu (Val Shanahan)
Subject: Re: Scallops
Organization: Scientific Computing Divison/NCAR Boulder, CO
Distribution: usa
Date: Tue, 28 Jul 1992 15:04:00 GMT

	In an appropriate sized pan, heat half & half with some garlic,
sweet basil, black pepper, salt, and sherry or brandy (added last).    
Heat this just to the boiling point then turn down to a lower heat.
Add the scallops and cook until tender (this won't take long).  Serve
over rice or noodles.  Oops, forgot to add butter to that.  An interesting
addition to the broth - add brie cheese after the scallops.

	I have never measured my ingredients on this - I just add to taste
as I go.  Needless to say, it never turns out quite the same twice, but it
is always good.

Val
From: mawells@gallua.gallaudet.edu
Newsgroups: rec.food.cooking
Subject: re: Fried Won-ton
Date: 31 Jul 92 16:52:39 GMT
Organization: Gallaudet University

When I tried to make fried won ton, I could not get it to cook on one side.
I was deep frying and tried turning the won ton over but it would roll back.

Anyone have ideas on why?  Did I not put enough "stuffing" in it or maybe had 
some air in it.  Another problem the won ton itself would cook very fast, get
overcooked, before the section covering the stuffing would cook.  Wrong
temperature maybe?

Thanks for help.

Mary Ann
Don't count the day done until you've made the day count.
From: ns@gibbs.physics.purdue.edu (Nancy M. Schnepp)
Newsgroups: rec.food.cooking
Subject: Re: Growing Popcorn
Keywords: popcorn
Date: 30 Jul 92 19:22:34 GMT
Organization: Purdue University Physics Department

In article <1992Jul30.172328.22521@tcsi.com> jansen@tcs.com 
(David Jansen) writes:
>Hi All,
>
>I planted a couple rows of popcorn this year.  They're pollenated, and the
>ears are nearly ready for picking.  But I never learned the proper way to dry
>them for popping.  What do you recommend?

Wow!  You've got popcorn already!  Ours won't be ready for at
least a month yet.  We just pick 'em, tie 'em together,  and 
hang 'em up to dry for a while.  Then shell them, store them in a big glass jar
until winter.  Put some in the popper some cold winter night,
butter and consume.  We always save some on the cob and pop them
that way in a brown paper bag in the microwave.  It's really fun
and kids love it.  Potato sacks or onion bags are a good way
to store the popcorn on the cob.  Happy munching!
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Scallops
Date: 27 Jul 92 19:32:37 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Distribution: usa
Organization: SCRI, Florida State University

In article <32ANB9BG@cc.swarthmore.edu> crossle1@cc.swarthmore.edu (Cindy Rossley) writes:
>Any good ideas for cooking bay scallops?  I just bought some and want to do
>something with them besides broiling them.  Thanks!

  Never heard of broiling scallops!  Best way to cook them so that you
  get the subtle, delicate flavor (which unfortunately those people
  who have burnt out their taste buds with highly spiced food will
  never enjoy :-) ) is to just saute them in butter, with just a
  taste of garlic in with the butter.

  Best with a glass of cold white wine, of your choice :-)

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.
From: jcp@islay.dco.dec.com (Jolly C. Pancakes)
Newsgroups: rec.food.cooking
Subject: Re: Keeping food in tin cans
Keywords: Tin Can
Date: 31 Jul 92 14:17:10 GMT
Organization: Electric Otter Eel Emporium

In article <4036@blue.cis.pitt.edu.UUCP> dtate+@pitt.edu (David M Tate) writes:
>In the presence of oxygen, acidic foods (like tomato and pineapple) will
>react with the metal of the can, ruining the flavor (among other things).


	Formerly, the seams in steel ("tin") cans were sealed with
solder containing lead. Acid foods caused the lead to leach out into the
food. This is no longer the case, but I find that leaving food in the
can still makes it taste funny - I prefer to put leftovers into glass
jars before refrigerating.



-- 

------------
jcpatilla					jcp@islay.dco.dec.com
Newsgroups: rec.food.cooking
From: cavrak@emba-news.uvm.edu.UUCP (Steve Cavrak)
Subject: Re: Macroni & Cheese Ideas
Originator: cavrak@newton.emba.uvm.edu
Organization: University of Vermont -- Division of EMBA Computer Facility
Distribution: usa
Date: Wed, 29 Jul 1992 01:09:25 GMT

In article <h=mmawr.derich@netcom.com> derich@netcom.com (Scott A. Steinbrink) writes:
>Often I make Kraft's Macroni and Cheese --- and I was getting tired of 
> the same old flavor -- so I got creative , and I enjoy eating it again.
>
>  1) Add cooked tuna -- Yummy!
>
>  2) Add 1), chopped cooked chicken and green peas - my girlfriend LOVES it!
>
>  3) Add Stove Top stuffing -- instant meal!


Add:

- Anchovies

- Artichokes

- Kidney Beans

- Cannolli Beans (White Kidney Beans)

- Corn

- Green Beans (either Haricots or Italian)

- Green Onions

- Lima beans

- Tomatoes

- Zucchini

Actually, you can add pretty much anything that you can find in your 
refrig.  My bias is towards veggie things, but hey -- anything goes.

Steve
Newsgroups: rec.food.cooking
Subject: Re: liver
From: mbm@pinn.nacjack.gen.nz (Bernadette Mooney)
Date: Mon, 27 Jul 92 11:51:33 +1200
Organization: The Pinnacle Club BBS, Auckland, New Zealand. +64-9-615-382

MEDELMA@cms.cc.wayne.edu (Michael Edelman) writes:

>  
> TO make schmaltz, take all the fat and skin from a chicken and cook slowly
> with a cut up onion untill all the fat is rendered. Strain and refrigerate.
 
Is that true?  Is schmaltz _really_ something you eat?  The word is used 
here, but usually to mean something sloppily sentimental - a 'schmaltz-y 
story' f'rinstance.  I'd wondered about the derivation...
 
Thank you:
>  Michael Joseph Edelman           Wayne State University
 

BCNU.....B.         Bernadette Mooney  at  IFNA 3:772/115
The Pinnacle Club BBS                  or  mbm@pinn.nacjack.gen.nz
Auckland  New Zealand +64 9 631-5382   or  Bernadette@kcbbs.gen.nz
Newsgroups: rec.food.cooking
From: afkazan@lims01.lerc.nasa.gov (The Dinky Ukie)
Subject: Apple Pancakes and Apple/Rice Casserole
News-Software: VAX/VMS VNEWS 1.41    
Organization: Cats `R' Us
Date: 24 Jul 1992 16:22 EST  

My mom was Ukrainian, although I don't think these two particular dishes 
she made were necessarily ethnic.  Anyhow, as a kid, I was a very fussy 
eater and didn't care much for meat, so she would make special dishes to 
get me to eat.  One of them was a baked casserole made by layering apples 
and rice and dotting it with butter.  After it was baked, she served it in 
a bowl and would sprinkle sugar on it and pour cream over it.  I suppose this 
wouldn't be a hard recipe to duplicate by trial and error, but I'd like to 
know if anyone out there might have an actual recipe for this casserole.  
The other dish was a pancake with apples mixed in the batter.  This was not 
the usual heavy breakfast pancake served with maple syrup, but more like a 
crepe-type pancake with a sweeter and lighter batter.  She sprinkled sugar 
over these, too.  You can see how she tempted me to eat.  =|-}  Does this 
kind of pancake sound familiar to anyone.  If so, I'd appreciate receiving 
any recipes you might have.  Thanks!
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Newsgroups: rec.food.cooking
Subject: Re: FISH PUDDING
Date: 21 Jul 92 12:24:04 GMT
Article-I.D.: cms.1682B762A.MEDELMA
Organization: Wayne State University, C&IT

In article <1992Jul20.203747.22362@slustl.slu.edu>
guy@slustl.slu.edu (Guy Smith) writes:
 
>In article <ODGHFL2@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>>
>>You're talking about lutefisk, right?  The stuff that's made by
>>soaking an old, overripe fish in lye for a bunch of days?
>
>My Finnish-American father-in-law claimed that the real way to make
>lutefisk was to lean it against the house and let the dog pee on it.
>He hated lutefisk.
 
Fish pudding is made of ground-up fish (Cod would be a good choice), mashed
potatoes and and egg or two, from what I've read. Very simple. For a real
Norski bland culinary adventure it should be served with a basic white
sauce.
 
Gordon's sells a canned concoction like this labeled "FIsh Cakes".
 
          --mike
From: kevin.fong@uttsbbs.uucp (Kevin Fong)
Newsgroups: rec.food.cooking
Subject: RE: HOW TO RIPEN PEARS AN
Date: 28 Jul 92 01:18:00 GMT
Reply-To: kevin.fong@uttsbbs.uucp (Kevin Fong)
Organization: The Transfer Station BBS, Danville, CA - 510-837-4610/837-5591

theresa@cmatter.physics.indiana.edu (Theresa Vaughan) writes:

-> I have heard the it is possible to ripen fruit much more quickly
-> if placed in a paper bag with a ripe banana. The banana apparently
-> gives off some sort of gas that stimulated ripening. I am not
-> sure if putting it in with another kind of ripe fruit would work,
-> since I have only been told about bananas.
->
-> Has anyone else ever heard of this?

I've heard that placing fruit in a brown bag and closing the top
(darkening the inside) helps.  I haven't heard about adding the banana
though...

Kevin (kevin.fong%uttsbbs%boo@pacbell.com)
From: jrtrint@srv.PacBell.COM (John Trinterud)
Newsgroups: rec.food.cooking
Subject: Re: What we eat
Date: 30 Jul 92 16:22:44 GMT
Distribution: usa
Organization: Pacific * Bell

In article <1992Jul30.153047.4351@aero.org> nadel@aero.org (M.H. Nadel) writes:
>I suspect that ethnicity is a major factor in this.  I don't eat brains but
>I do eat other organ meats - tongue is one of my favorite foods, for example -
>and lots of folks I know find that pretty vile.  
>
>Miriam Nadel

I can still remember being a kid in Chicago, running home eagerly
after school and checking the kitchen to see what was for dinner. I
also got cured of this practice forever the day I lifted the lid on
a pot and found a *HUGE*, *GROSS* tongue gently plopping in the
simmering water :-)

I didn't want dinner that night, needless to say. That must have
been 35 years ago, and *I can remember it to this day!!!*

John "no innards, thank you" Trinterud

-- 

John Trinterud
jrtrint@srv.PacBell.COM
Newsgroups: rec.food.cooking
From: mgraham@zia.aoc.nrao.edu (Maggie Graham)
Subject: Re: Spam
Organization: National Radio Astronomy Observatory, Socorro NM
Date: Tue, 21 Jul 92 19:12:15 GMT

In article <1992Jul21.123933.8958@dartvax.dartmouth.edu> Jennifer.Merrill@dartmouth.edu (Jennifer Merrill) writes:
>
>OK, I can't stand it any longer.  Quit maligning one of my most
>favorite lunches.  [I have to admit, I don't know anyone outside of my
>family that has ever heard of this, much less eaten it.  My husband
>thinks it is weird, but will eat it without the pickles.]
>
>The Recipe:  Spam & Pickle sandwiches
>
>Get out your trusty meat grinder.  Insert medium blade.  Open can of
>Spam, slice into chunks that will fit into grinder.  Grind.  Also grind
>in one pickle.  I think originally we used dill.  I prefer sweet.  In a
>pinch you can just add some sweet pickle relish (to taste).  Finish the
>grinding with some bread or crackers (just to get the meat through.)
>Now, to this pink squiggly mess, add your choice of moistener
>(mayonnaise, Miracle Whip, etc. [Skip the M vs MW war please]).
>Smear some more mayo on the bread if desired.  Spread a good thick
>coating of Spam & pickle on the bread.  Top with lettuce.  Devour. 
>Variation:  Toast the bread.
>Anyone else want to admit to eating anything like this?
>
>Jennifer Merrill
>Dartmouth College Library
>Hanover, NH

  Mmmm... My grandma used to make this with leftover ham. They were 
known as "Bubblegum Sandwiches". She used a little mustard or hot
pepper to give it some zing. Thanks for spuring happy memories!
maggie.

                         mgraham@zia.aoc.nrao.edu                        
         Disclaimer: All opinions expressed here are mine alone,
                       not those of the NRAO or NMIMT.  -mpg
:):):):):):):):):):):):):):):) Laughter is here :):):):):):):):):):):):):):):)

Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: chicken marinade with lime juice
Keywords: help me invent one
Organization: Intergraph Corporation, Huntsville, AL.
Date: Wed, 29 Jul 1992 19:22:56 GMT


I've been reading a lot lately about using lime juice
as a marinade, and I'd like to trying grilling some chicken 
breasts that have marinated in a mixture of lime juice
and <your suggestions here>.  I'd really appreciate some
help/recipes/whatever!  Also, I'd could use some help
deciding what to serve with the chicken.

Thanks!
-- 
___________________
Margaret Wiginton
margaret@msw104i.msw104i.b24b.ingr.com

Newsgroups: rec.food.cooking