HDTenEightyP/NetNews huggingface dataset:
From: alg@cs.cornell.edu (Anne Louise Gockel)
Subject: Re: Caeser Salad...
Organization: Cornell Univ. CS Dept, Ithaca NY 14853
Date: Mon, 23 Nov 1992 20:57:05 GMT

In article <1992Nov19.222553.13485@cbnewsm.cb.att.com> nsw@cbnewsm.cb.att.com (Neil Weinstock) writes:
>
>Often, Caesar salads are made without anchovies, and they really suffer.
>You do not have to "like" 
>anchovies to like a Caesar salad with anchovies.  IMHO.

A dash or two of Vietnamese Fish Sauce (I know it as "nam pla") is a partial 
substitute.  It's easy, not messy, and doesn't require storing half-open cans
of salty fish.

					-Anne
Anne Louise Gockel			Cornell Computer Science
Internet: alg@cs.cornell.edu		UUCP: cornell!alg
Newsgroups: rec.food.cooking
From: dschlow@epas.utoronto.ca (Deborah Schlow)
Subject: Re: Oyster sauce (was Re: REQUEST: Broccoli Recipes)
Organization: University of Toronto - EPAS
Distribution: rec.food.cooking
Date: Fri, 20 Nov 1992 13:42:01 GMT
Followup-To: Re: Oyster sauce
Summary: oyster sauce ingredients
Keywords: sauce, oysters

In article <19NOV199215020922@stars.gsfc.nasa.gov> offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801) writes:
>In article <1992Nov19.163539.9935@ultb.isc.rit.edu>, lzsndt@ritvax.isc.rit.edu writes...
>>In article <1992Nov18.003016.7041@deeptht.armory.com>, sparrow@deeptht.armory.com (Pasty White) writes:
>>
>>Steam your broccoli (or nuke it) then simply sprinkle oyster sauce onto the
>>broccoli.  It is a wonderful complement to the broccoli and the dark sauce on
>>bright green looks good too.  (Oyster sauce is a salty, asian sauce, something
>>like soy sauce, but made with oyster extract, I guess.) 
>That sounds nice.  I assume once can also stir-fry the broccoli and then
>mix in the oyster sauce...I tend to thin my oyster sauce out with water, it
>is quite salty straight (IMHO).
>
>By the way, oyster sauce is called that because it goes with oysters, not 
>because it contains any.  I'm not sure what's in it, though.  
>
>Joel


Here is the list of ingredients from my current bottle of oyster
sauce. It is called Panda Brand Lee Kum Kee Oyster Flavored Sauce and
it is imported by the Lee Kum Kee Co., Ltd from Hong Kong. It has in it:
Water, sugar, salt, OYSTER EXTRACTIVES, msg (yecch!), corn starch,
hydrolized vegetable protein and caramel. I have never used it on
oysters, but frequently use it, along with a lot of other stuff, to
jazz up the Korean version of ramen noodles that my SO and I live on
now that I seem to be actually finishing my dissertation.

Deborah



Newsgroups: rec.food.cooking
From: cbrooks@brahms.udel.edu (Chris Brooks)
Subject: Re: Shortbread
Organization: University of Delaware
Date: Fri, 20 Nov 1992 17:10:24 GMT

In article <By0t7A.5L2@news.ucs.mun.ca> colette@morgan.ucs.mun.ca (Colette Goodyear) writes:
>The best shortbread that I've ever tasted came from Marks
>and Spencers in a tin.  They were Edinburgh Petticoat Tails.

The best shortbread that I've ever tasted came from a recipe that I got
from this file.  Maybe the chap will post it again--I hate to usurp his
recipe....

When we were in London this summer, we tried various brands of
shortbread, including some from Harrods, and I kept remarking that I
liked the net shortbread better.

Newsgroups: rec.food.cooking
From: reb@amc.com (Bob Brunjes)
Subject: Re: Looking for unique turkey recipes
Organization: Applied Microsystems, Redmond, WA
Distribution: usa
Date: Thu, 19 Nov 1992 17:44:26 GMT

In article <1992Nov18.122232.5944@cbfsb.cb.att.com> fgn@cbnewsb.cb.att.com (frank.g.neves) writes:
>In article <136070001@hpcupt1.cup.hp.com>, kerschen@hpcupt1.cup.hp.com (Karen Kerschen) writes:
>> A Hungarian neighbor served us turkey last Thanksgiving she had
>> marinated with Bourbon and olive oil (both inside and under the skin) 
>> and allowed to refrigerate for a couple of hours before baking.  
>> 
>> I've tried it since and each time, the taste is delectable -- the marinade 
>> imparts a bit more flavor to an otherwise rather bland meat.
>> 
>I was just reading in the paper today that a "distinguished panel of cooking
>experts" has indicated that everybody cooks poultry incorrectly.  That is,
>in order to get the best results, the bird should be cooked breast-down,
>instead of on its back.  They claim that breast-down forces all of the juices
>into the breast meat, rendering it extremely moist and delicious.
>
>Actually, this does seem to make sense.  Does anyone out there do that?
>
Although I didn't mention it in my black turkey post, and cannot find
it in my black turkey references, black turkey is _always_ cooked
face-down.  Causality?  I dunno, but the meat _is_ exquisite.


Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com
From: isler@eniac.seas.upenn.edu (L. Rosanne M. Adderley)
Newsgroups: rec.food.cooking
Subject: Sweet Potato Pie Recipe
Date: 20 Nov 92 09:52:28 GMT
Organization: University of Pennsylvania

I am seeking a recipe for sweet potato pie which appears in the cookbook

THE FRUGAL GOURMET COOKS AMERICA

I have used this recipe with some success the past two thanksgivings, but
I no longer have access to the cookbook.  I would greatly appreciate a 
response from anyone who has the and is patient and kind enough to send
the recipe.

Please respond to isler@eniac.seas.upenn.edu


A thousand thankyous.


rosanne

Newsgroups: rec.food.cooking
From: hc56@cunixf.cc.columbia.edu (Hannah Cox)
Subject: Cheesecake with moist center
Organization: Columbia University
Date: Sat, 21 Nov 1992 19:11:19 GMT


	Once while I was cooking a cheesecake I had the same problem that you experienced.  What was suggested to me was to turn off the oven and leave the cheesecake inside, you may or may not want to crack the oven door while doing this.

	It works for me.


	-hannah
Newsgroups: rec.food.cooking
From: djones@front1 (Danielle C. Jones)
Subject: Yummy Sauce for Ice Cream
Organization: HSD Microcomputer U.S., Inc.
Date: Wed, 18 Nov 1992 00:11:57 GMT

Here's a sauce I found in a magazine today.  It looks really yummy.  I  
think I'll try it this weekend.  


Warm Butterscoth-Rum Sauce w/Toasted Pecans

1 cup heavy cream
1 cup sugar
3 tbsp butter, in small pieces
1 tsp vanilla
3 tbsp dark rum
1/2 cup coarsely chopped toasted pecans

Bring cream to a simmer in a small saucepan over moderate heat.  Put sugar  
in a heavy 10-inch skillet and set over high heat.  Stir constantly with a  
wooden spoon.  As sugar begins to melt, it will also form small rocky  
clumps.  Don't worry; keep stirring.  Gradually all the sugar will melt  
into a smooth syrup; continue cooking and stirring until it is  
golden-brown.  Remove from heat.  Add the cream gradually and carefully,  
stirring constantly; the mixture will bubble up and form caramel-like  
clumps.  Return to moderate heat and cook, stirring, until all the sugar  
dissolves and forms a smooth sauce, about 5 minutes.  Remove from heat and  
stir in butter, vanilla, rum and pecans.  Serve warm over vanilla ice  
cream.  Makes 1-1/2 cups.

--
Danielle Jones
djones@hsd.com
Newsgroups: rec.food.cooking
Subject: Re: Do you all eat turkeys??
From: kristen@telerama.pgh.pa.us (Kristen McQuillin)
Date: Mon, 23 Nov 1992 22:29:27 GMT
Organization: Telerama
X-Newsreader: TIN [version 1.1 PL7]

Pat.Churchill@bbs.actrix.gen.nz wrote:
: I am curious now.  I've seen a lot of posts on Thanksgiving and turkeys
: and dressing and salads.  Now I want to know - does everyone have
: turkey for Thanksgiving?  Or do some of you have roast chicken or pork
: or beef (or lamb?)  We don't have Thanksgiving in this part of the world.

We always have turkey for Thanksgiving. Except for the two years I was
a vegetarian. Those years I ate mashed potatoes, mushroom gravy and
pumpkin pie!

: Now Thanksgiving is less than a month before Christmas.  So do you all
: have another big dinner at Christmas as well?  And is that
: traditionally turkey, too?

My parents tradional Christmas meal is Beef Wellington, which we
actually eat on Christmas Eve, while we decorate the tree. On
Christmas Day we often have ham, cooked by my grandmothers. My in-laws
do not seem to have a traditional Christmas meal (but then, I've not
spent too many Christmases with them.)

: Do you have Thanksgiving and Christmas dinners at night or during the day?

Thanksgiving tends to be between 3 & 5, depending on which infirm,
older relatives are attending (some like to go home before dark).
Christmas Eve dinner is generally around 8 or nine (our normal dining
time). Christmas dinner is early, around 3 or so (since we usually
haven't had much too eat that morning!)

Your Christmas meals sound wonderful!

--Kristen
From: mje@pookie.pass.wayne.edu (Michael Joseph Edelman)
Subject: Re: question about MSG
Reply-To: mje@pookie.pass.wayne.edu
Organization: Wayne State University
Date: Mon, 23 Nov 1992 19:44:35 GMT

In article 23NOV199212450729@nssdc.gsfc.nasa.gov, rusty@nssdc.gsfc.nasa.gov (Kenneth Hall) writes:
>In article <1992Nov20.204642.10995@news.cs.indiana.edu>, "dave breece" <dbreece@cherry.ucs.indiana.edu> writes...
>> 
>>Could someone tell me what so horrible about MSG?  I honestly don't
>>know, other than having people tell me it's bad for me.  But _why_ is
>>it bad?
>> 
>>-- 
>IMHO on word ---- SODIUM.
>
>
There's more to it. Some people report a number or what appear to be allergic
reactions. Today my boss told me that his wife, while eating at a chinese 
restaurant, suddenly experienced rapid pulse, elevated blood pressure and
shortness of breath, apprantly brought on by drinking Wonton soup, an item
that is often very high in MSG. SOme people also report light-headedness, 
fatigue and other symptoms. Me, I seem to be unaffected but avoid it anyways.
             --mike




Newsgroups: rec.food.cooking
From: kjchang@opus.hpl.hp.com (KJ Chang)
Subject: To prepare sashimi myself
Organization: Hewlett-Packard Laboratories Palo Alto,CA
Distribution: ba
Date: Tue, 17 Nov 1992 07:08:53 GMT

Any other food store where I can buy inexpensive raw 
fish as sashimi? I have to pay a small fortune to eat 
sashimi in the Japanese restaurants, you know. 
Therefore, I went to a supermarket in Castro Street of 
Mountain View and bought 1/2 pound of raw fish (sashimi). 
I paid $4 because the raw fish is ~$8 per pound. In fact, 
I spent more than $6 for the fish, the ginger, and the 
wasabi. There is still some wasabi left in the fridge. 
;-) It's more expensive than a bowl of beef noodle but it 
did not make me feel full at all.

Any fish or food store that carries sashimi?

KJ


Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: List of 684 Muffin Recipes-Pt II  
Organization: Muffins Anonymous 
Date: Thu, 19 Nov 1992 04:12:46 GMT

>This is great!  How do I get a copy of these recipes?

Get the book ! We don't know which one(s?), because the name has been
withheld mysteriously.  

Remember Les Nessman's Muffin Dream song ?  
"Oh, I'm a big fat muffin, a big fat muffin, a big fat muffin
 that lovvvvvves to explode!"  And then it did!  :)

BTW, e-mail Dawn, just don't quote her.  Now, we know.
-- 
Chris Behrens                                  chrisb@hubcap.clemson.edu 
I accept E-mail. I send E-mail. I read news. I post news. I don't tease.
   I don't know all, don't claim to. Use this info at your own risk! 
Newsgroups: rec.food.cooking
From: davis@pacific.mps.ohio-state.edu ("John E. Davis")
Subject: Re: REQUEST: Broccoli Recipes
Reply-To: davis@pacific.mps.ohio-state.edu  (John E. Davis)
Organization: "Dept. of Physics, The Ohio State University"
Date: Sun, 22 Nov 1992 04:48:30 GMT

In article <1992Nov18.003016.7041@deeptht.armory.com>
sparrow@deeptht.armory.com (Pasty White) writes: 
   >I have our Thanksgiving dinner menu pretty much completely planned/decided
   >on (turkey, stuffing/dressing, mashed potatoes, yams, baked onions, green
   >salad w/ big shrimp, rolls, cranberry-orange or cranberry-raspberry sauce)
   >but waited to decide on what to make for the green vegetable (I know, like
   >we need any more food!) until I found out what the store will have that
   >looks good.  They have a good price on broccoli through next week, so I
   >wonder whether anyone has some good broccoli recipes that are more
   >interesting than steaming it (I'm talking about fresh broccoli).       
   >  

Take 2 bunches of fresh broccoli and cook til el dante.  Drain and set aside.
In a mixing bowl, combine 1 can cream of mushroom soup, 1 cup parmasan cheese,
1 pint sour cream.  Put broccoli in a 13x9 pan in 6 inch pieces, pour mixture
over broccoli and bake in 350 oven for 25 min or until golden brown.  Hope you
enjoy it, and give me a response back, if and when you do try it.   
--
     _____________
#___/John E. Davis\_________________________________________________________
#
# internet: davis@amy.tch.harvard.edu
#   bitnet: davis@ohstpy
#   office: 617-735-6746
#
Newsgroups: rec.food.cooking
From: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Subject: Re: cardamon, mace
Reply-To: pcj1@cunixf.cc.columbia.edu (Pierre Jelenc)
Organization: Columbia University
Date: Sun, 22 Nov 1992 21:32:16 GMT

In article <2931488398.0.p00220@psilink.com> p00220@psilink.com (Barbara Rockwell) writes:
>Forgive me if this has come up before, I am new to this new group.  Two 
>flavors I really like are cardamon and mace.  Most recipes that use one 
>or the other at all use the spice in a minimal way, and it is not the 
>primary flavor.  The uses I have enjoyed so far are mostly in yeast 
>coffee breads, but still the flavor was usually subservient to something 
>else.  Does anyone have a coffee bread filling or any other type of use 
>that uses cardamon or mace in a more pronouced way than the usual fare?
>
>  Thank you in advance.    Barb


I don't have any at hand, but look in a Swedish cookbook. Cardamom is a
favorite spice for baking in Scandinavia.

Pierre

Pierre Jelenc                        pcj1@cunixf.cc.columbia.edu 
                                    Columbia University, New York
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Distribution: na
Date: Sat, 21 Nov 92 13:59:30 GMT

In article <1992Nov20.191535.10181@cbnews.cb.att.com>, amo@cbnews.cb.att.com (arlene.m.osborne) writes:
|> In article <By0zFq.Lzw@encore.com>, jpenovic@encore.com (Jan Penovich) writes:
|> > In article <1992Nov19.210407.1@stsci.edu>, morrissey@stsci.edu writes:
|> > > In article <psima01.722163612@convex>,
|> > psima01@convex.zdv.uni-tuebingen.de (M. Maisack) writes:
|> > > > with all the stuffing recipes, one question remains:
|> > > > what does one usually/traditionally have along with
|> > > > the bird?
|> > > > 
|> > > > Curious
|> > > > Michael
|> > > 
|> > > 
|> > > Well, we have the turkey, stuffing, mashed potaoes, baked candied sweet 
|> > > potatoes (with marshmallows on top), cranberry sauce, assorted veggies,
|> > > and....saurkraut.  I grew up with this and everyone one I knew had it
|> > > with turkey dinners.  In the last decade or so, however, I have found
|> > > that it must be a very regional thing.
|> > > 
|> > 
|> >   What region are you from?  I've never heard of saurkraut
|> >   with turkey dinner, though the other things seem to be
|> >   pretty standard.
|> > 
|> >   jan
|> > 
|> Well, I'm from New England, and my mom always served sauerkraut
|> (homemade, of course) at Thanksgiving dinner ...but then again,
|> maybe sitting down to eat with the rest of my German relatives
|> had something to do with it....
|> Arlene

Sauerkraut on T day is a tradition in Balmer, Merlyn, (for those
in NZ, its a city about 25 mi NNE of Washington, DC)
bob
Newsgroups: rec.food.cooking
From: bucholtz@angis.su.oz.au ()
Subject: Re: popadums
Reply-To: bucholtz@angis.su.oz.au ()
Organization: ANGIS, The University of Sydney, Australia
Date: Thu, 19 Nov 1992 21:30:11 GMT

There has been some interest in Indian pappadums recently. Here is a recipe
that appeared in our newspaper. I have never tried it - I kept it for
interest sake only,

Carolyn Bucholtz

Half pound red lentil flour
l level dessertspoon baking powder
1 teaspoon caraway seeds
1 teaspoon crushed cardamon seed
1/2 teacup warm water
1 teaspoon salt
1 teaspoon crushed black pepper
1 teaspoon chilli powder
2 tablespoons or more of warm edible oil

First set aside a dessertspoon of the flour to use later on, then place 
remainder in a bowl and add salt. Mix baking powder in the water and gradually 
add to flour. Mix to a stiff dough. Place dough on bread board and pound with a 
pestle for 15 minutes, using dabs of the oil to prevent sticking. Mix in all 
spices and pound once more. The more you pound, the lighter mixture will be.
Then shape into a long sausage and cut into small portions about 15 pieces. 
Place them in a bowl with the flour previously set aside. Make sure each piece 
is well coated.
Then take a portion of dough, grease slightly and roll out as thin and round as 
possible, using more oil if necessary.
Repeat for rest of dough. Place them separately on cake racks and dry in the sun
This will only take a few hours. Then store in covered tin. Fry quickly when 
required in hot oil 2 or 3 seconds only.
Newsgroups: rec.food.cooking
From: westphal@iscnvx.lmsc.lockheed.com (Dorothy Westphal)
Subject: Re: Do you all eat turkeys??
Keywords: Thanksgiving
Organization: Lockheed Missiles and Space Co.
Date: Fri, 20 Nov 92 17:10:21 GMT

In article <1992Nov20.141900.14071@murdoch.acc.Virginia.EDU> jrs@poe.acc.Virginia.EDU (Janet R. Starosta) writes:
>In article <1992Nov20.035410.26616@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>>I am curious now.  I've seen a lot of posts on Thanksgiving and turkeys
>>and dressing and salads.  Now I want to know - does everyone have
>>turkey for Thanksgiving?  Or do some of you have roast chicken or pork
>>or beef (or lamb?)  We don't have Thanksgiving in this part of the world.
>
>I must be the only person in the world who doesn't like turkey.
>If I'm visiting my mother on Thanksgiving, I have to force some
>down (gulp), but if I do the cooking, I make a roast chicken.
>My mother's a great cook, too, so I know it's not her fault that
>turkey makes me cringe.  I think I'm in a very small anti-turkey
>minority.

The main reason for turkey at thanksgiving is tradition, plus the
great loss-leader prices that let you pick up a turkey as "cheap
meat" at this time of year! :-)   
We have had other meats occasionally; just make sure that if you 
invite someone and plan something different, let 'em know so
they won't be shocked!

-- 
Dorothy Westphal, Sunnyvale, Calif. % Just when things are going your way...%
westphal@iscnvx.lmsc.lockheed.com   %               they get even better!   %
From: aqn@tivoli.UUCP (Andy Nguyen)
Newsgroups: rec.food.cooking
Subject: Questions re usage/cleaning of deep fryers
Date: 23 Nov 92 22:30:25 GMT
Reply-To: aqn@tivoli.UUCP (Andy Nguyen)
Distribution: na
Organization: Tivoli Systems Inc., Austin, TX

We are thinking of buying a deep fryer (he types as his heart begins seizing
up).  We do BIG batches of spring rolls (250+) now and then, and frying all
of them always ruins our appetites!  We thought a deep fryer where we can fill
up a basket, dunk it, close the lid, come back in X minutes to start another
batch would be our salvation.

There are a few questions, directed at those who own a deep fryer (and at
those with too much time on their hands =|-):

1. Do you ever re-use the oil?  I mean fry 200 spring rolls today, then fry
   another 200 the day after tomorrow w/o changing the oil?  (My feeling is
   that the answer would be: "Oil is cheap compared to the health hazards.")

2. If you pack the basket too tight, do you have problems w/ food sticking
   to the basket?  Are there fryers w/ Teflon-coated baskets?

3. Is the splattering (e.g. when lid is openned for unloading) any worse
   than frying in a pan?

4. How's the clean-up effort?

5. Anything I should look for in particular?

Thanx in advance.  Please post.  I'll also summarize any email replies that
I get.

-- 
"Obscenity is a crutch for f*cking inarticulate bastards."
Andy Nguyen/Team Paranoid (512) 794-9070  aqn@tivoli.com  ...!uunet!tivoli!aqn
From: dlou@sdcc3.ucsd.edu (Dennis Lou)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Potato Recipes
Keywords: potato
Date: 18 Nov 92 16:10:09 GMT
Article-I.D.: sdcc12.41191
Organization: University of California, San Diego

In article <1992Nov17.191731.20258@exu.ericsson.se> exudbs@exu.ericsson.se writes:
>Anyone have any good potato receipes out there?
>I'm looking for thankgiving alternatives.

I've been experimenting with potato soup.  Here's what I came up with
so far.

Peel and slice onions into small bite size peices.
Brown in a saucepan.
Peel and quarter potatoes.  Add to saucepan and cover with water.
Boil until tender.
Add a cube or two of chicken boulion.
Mix in a blender (hand blenders come in handy for this.)

-- 
Dennis Lou             || "But Yossarian, what if everyone thought that way?"
dlou@ucsd.edu          || "Then I'd be crazy to think any other way!"
[backbone]!ucsd!dlou   |+====================================================
dlou@ucsd.BITNET       |Steve Jobs and Steve Wozniak went to my high school.
Newsgroups: rec.food.cooking
From: feeney@tigger.jvnc.net (Mike Feeney)
Subject: Re: Cheap and Sleazy Chocolate Mousse
Originator: feeney@r2d2.jvnc.net
Organization: JvNCnet
Date: Tue, 17 Nov 1992 15:20:20 GMT

In article <1992Nov14.004046.6792@netcom.com> marcia@netcom.com (Marcia) writes:
>
>As promised, here is the easiest chocolate mousse recipe I know of (outside
>of a mix, which doesn't taste like real mousse to me, but rather fluffy
>pudding, which isn't to say that that's bad, just not chocolate mousse).
>
>It's from a small survival cookbook I wrote once to help out friends of mine
>who had just graduated college, and were living on frozen food because they
>"couldn't" cook. It was full of VERY simple recipes (like for Hamburger), and
>lots of instructions like "It's supposed to be lumpy" and "This can be 
>determined by the tasting method - when it tastes done, it's done." 

Would you be willing to post more recipes from this book?

I need easy, quick recipes like this.  I never have as much time as 
I'd like to cook, so any other recipes you could post would be much
appreciated.


Thanks in advance !


MIke

-- 

- Mike Feeney
  Account Representative
  JvNCnet
Newsgroups: rec.food.cooking
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Subject: German Oven Pancakes v. Yorkshire Pudding
Reply-To: jazzie@cix.compulink.co.uk
Date: Sun, 22 Nov 1992 15:58:00 +0000

 
Someone  recently posted a recipe for a German Oven Pancake.
I  found  this  extremely interesting to read. On  my  first
visit  to England, Tony and I met some people in a pub on  a
Sunday  afternoon  in  Nottingham.  In the  long  run,  they
invited  us  out to Sunday lunch with them so that  I  could
experience Roast Beef with Yorkshire Pudding.
 
I  have since learned to make Yorkshire Pudding (I love it!)
and  the  German  Pancake  recipe  is  just  a  huge,  giant
Yorkshire Pudding!
 
It  is also the same recipe for popovers, which I had  often
heard  of in the States, yet had never had the experience to
try (something my mother just didn't make).
 
The  idea of a huge, giant Yorkshire Pudding, with  cinnamon
and  fruit  and a dusting of powdered (icing)  sugar  sounds
delightful.  A co-worker told me of how her husband had made
Y.P.  with fruit in/on (can't remember which) one Sunday.  I
should  say that Yvonne is a Y.P. fanatic and looks  forward
to  the  every-four-weeks Roast Beef at the canteen so  that
she  can have 3 or 4 small Y.P.'s! Needless to day, she also
is  a  fan of Toad-in-a-Hole, which is just  sausages  baked
inside of a Y.P. Yum!
 
I  must admit that I miss certain foods from the States, but
I have also gotten to love so many of the delights here.
 
Jazzie
. 
Newsgroups: rec.food.cooking