HDTenEightyP/NetNews huggingface dataset:
From: peterl@devvax.mincom.oz.au
Newsgroups: rec.food.cooking
Subject: REQUEST: Carrot type cakes
Date: 12 Nov 92 03:32:11 GMT
Organization: Mincom, Brisbane, Australia


 Could whoever has the carrot-pineapple,or carrotwhatever cake
recipies please E-mail them to me as well.

                Thanks in advance

                  Peter                 peterl@devvax.mincom.oz.au
From: gkolstad@reed.edu (Geoffrey Kolstad)
Newsgroups: rec.food.cooking
Subject: Re: Addenda to List of Muffins
Date: 11 Nov 92 19:51:39 GMT
Article-I.D.: reed.1992Nov11.195139.2910
Organization: Reed College, Portland, OR


Banana-oatmeal, banana yoghurt, gingersnap, applesauce oat would all be great-
ly enjoyed by me!!

Thanks
-- 
Geoffrey Kolstad
gkolstad@reed.edu

-I am a student at a liberal arts college; _nothing_ I say can be taken
From: jc82+@andrew.cmu.edu (Jennifer R. Crew)
Newsgroups: rec.food.cooking
Subject: Re: pizza dough on the grill
Date: 6 Nov 92 14:29:21 GMT
Organization: Doctoral student, Biology, Carnegie Mellon, Pittsburgh, PA


Yes!  It can be done.  I have a friend who mad some terrific white pizza
on the grill.  All you do is put a little olive oil on some aluminum
foil, and stretch the dough into a pizza shape on top of the foil.  Add
your toppings.  You then put the pizza on the grill (covered) for about
7 min.  Then (this is the tricky part) remove the pizza from the foil,
and put it directly on the grill.  Cook this for another 5 min.  

Jennifer
From: fluent@nic.cerf.net (John L. Wallace)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Breakfast Cakes
Keywords: Cakes
Date: 6 Nov 92 05:40:49 GMT
Organization: CERFnet

In article <1992Nov4.005829.25116@ibmpa.awdpa.ibm.com> joyceruo@ibmpa.awdpa.ibm.com (Joyce E. Ruo) writes:
>Does anyone have any really good/tested Breakfast cake recipes, ie; Coffee      Cake or some type of cake with fresh fruit inside ? I remember having this      delicious type of Cake at a B&B that had fresh apricots inside & a glaze on     top that I believe may have been Confectionary sugar. Mmmmm...Please E-MAIL !   Thanks ! Joyce Ruo

Joyce,
    Here is a great recipe for a raspberry nut cake.  My mom
and I used to make it all the time from fresh raspberries 
from our garden.

Raspberry Nut Cake

3/4 cup shortening
1 1/4 cup sugar
3 eggs
3/4 cup buttermilk or sour milk
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup chopped buts
1 cup raspberries

Blend shortening and sugar.  Add eggs, buttermilk, and vanilla
and beat.  Mix together dry ingredients, then add to liquid
mixture and mix until smooth.  Fold in nuts and raspberries.
Bake in 2 8" round pans or one 9x13 oblong pan, greased, for
30 to 40 minutes at 350 degrees Farenheit.

p.s. to make sour milk, add 1 teaspoon lemon juice to regular
milk.


Enjoy!
Sheila
----------------------------------------------------------------
Sheila Wallace
Fluent Software                     fluent@cerfnet.com
Newsgroups: rec.food.cooking
From: ferg@88open.ORG (John Ferguson)
Subject: Re: Prime-Time Live Last Night
Reply-To: ferg@austin.UUCP (John Ferguson)
Organization: 88open Consortium Ltd., San Jose
Date: Mon, 9 Nov 92 18:18:04 GMT
Originator: ferg@austin

In article <1992Nov6.214134.6634@b8.b8.ingr.com> ned@ned.b17c.ingr.com writes:
>Did anyone see Prime-Time Live last night (Thursday night) where they did
>an expose on the unsanitary and otherwise bad practices at Food Lion (which 
>is a grocery store chain mainly in the South)?  The things they showed in the
>meat cutting and deli departments made me want to start being a vegetarian!
>
>Anyone see it and have any opinions?  
>
>"Just curious",
>
>   Nina E. Donath         n     "...Be a Columbus to whole new continents and
> Intergraph Corporation   e      worlds within you, opening new channels, not 
> ned@ned.b17c.ingr.com    d      of trade, but of thought".
>                                      - from "Walden", by Henry David Thoreau

Just goes to show that you have to be very discriminating about where you
shop and what you buy.  Shop at stores where the deli and meat cutting areas
are open, so you can see how clean they are keeping things.  Buy only brand
name packaged chicken (you still might get something yukky, but at least you
know the producer's expiration date.  Buy fish from a reputable fish market or
fish counter at your supermarket, *not* packaged stuff.  Make your own
potato/macaroni/whatever salad -- why would anyone buy these from a deli
counter?  If you need/want red meat, just make sure you get it from a
reputable butcher.

Finally, get to know the people you are purchasing these things from.  Did
you notice the comment from the one lady who said she would tell some
customers she knew to stay away from certain items?  I ordered a whole salmon
from the store I shop at.  When I went to pick it up, my fish mongers told me
they sent it back, because it wasn't fresh enough.  The one they got a couple
of hours later had to be the freshest salmon I've ever had!  Even though the
store has a reputation for quality, I think the fact that the people at the
fish counter know me is part of the reason they go out of their way like
that.

One other thought: I have a friend who is a meat cutter in a small store.  I
sometimes stop by and visit while he is working.  I have seen him dismantle,
clean and put together his saw in practically no time at all.  It's not
rocket science and not very time consuming.  I personally see absolutely no
excuse for not peoperly cleaning the equipment used in meat cutting.  It's
just plain laziness!

   ferg
From: rlwilliams@gallua.gallaudet.edu
Newsgroups: rec.food.cooking
Subject: knife sharpeners
Date: 6 Nov 92 16:06:26 GMT
Article-I.D.: gallua.1992Nov6.110626.1
Organization: Gallaudet University

Hi,
	I know that about every month we get a question on which is the 
best knife to buy... so I don't want to bore people... so if you'd rather E 
me that post, that's fine.  My question is about knife sharpeners.  

I have something called a Crock Stick... it is two sets of steels that fit 
into a board and you draw the knife straight down on them... on each side. 
they are set at a precise angle so you don't end up dulling them by 
mistake.  Well, for some reason I can't seem to get my knives as sharp as 
they were when I bought them and I'm wondering about electric sharpeners.

Has anyone had any experience with electric sharpeners?  Do they work? Are 
they easy? Do they damage the knife?  Whatcha think?

skip

rlwilliams@gallua.bitnet
From: eli@csd4.csd.uwm.edu (Elihu Lubkin)
Newsgroups: rec.food.cooking
Subject: Basil Seeds,Red Lime,Yuk-Jok
Date: 13 Nov 92 02:19:41 GMT
Article-I.D.: uwm.1dv3btINN9go
Organization: University of Wisconsin - Milwaukee
NNTP-Posting-Host: 129.89.7.4


     Our kids just sent my husband the best birthday present ever: a
big box of Oriental groceries.  The various pickled cabbages and
turnips will be gobbled up; the black mushrooms are already a staple
in my pantry; the sesame paste and the leek flower sauce will be used
to make my own sauces more complex; we'll even try the tea whose
description  sounds more like a dessert than a tea....
     But what do I do with basil seeds, red lime, and especially dried
Yuk-Jok (Polygonatum)  ???????
Newsgroups: rec.food.cooking
From: claudiak@i88.isc.com (Claudia Kale (STG))
Subject: Re: Salt and Pepper
Organization: INTERACTIVE Systems Corporation, Naperville, IL
Date: Wed, 11 Nov 1992 18:27:56 GMT

In article <1992Nov11.090705.1@cubldr.colorado.edu> matthews_k@cubldr.colorado.edu writes:
>In article <1992Nov11.000711.10901@ncar.ucar.edu>, ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
>> I still haven't found a set of salt and pepper mills I like, but I
>> finally got some shakers that match our plates nicely.  They are
>> identical, but one has two holes and the other has three.
>> 
>> Which one is for the salt, and which for the pepper?
>> 
>> -- 
>> /\     There may be honor among thieves, but there's none among politicians.
>>   \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu    
>>       \______________________________________________________________________
>
>
>My mother always told me that the shaker with the most holes is for the salt,
>the one with fewer for pepper.  I don't know why this is, perhaps it's because
>most people use more salt than pepper.  My mother, of course, is the final
>arbiter, kind of like Ms. Manners  :-)
>
>Kellie M-S
>internet::matthews_k@cubldr.colorado.edu

Oh dear. It looks like Kellie's mom will have to duke it out with my
mom! My mom always had our salt in the shaker with one hole and the
pepper in the shaker with several holes; this was standard practice
in the homes of my friends as well. So maybe it's a geographic
phenomenon?

Cheers,
Claudia
From: emmorey@flash.ATC.Olivetti.Com (Daniel Emmorey)
Newsgroups: rec.food.cooking
Subject: Re: Slicing Bread from Machines?
Date: 13 Nov 92 18:28:00 GMT

In article <1du1ejINNg2r@gw.home.vix.com>, shedevil@vix.com (Anne P. Mitchell JD) writes:
> 
> How do you all slice your bread?  Are your hands that steady, as to
> get even slices for sandwiches?  Or are there some nifty gadgets out
> there to assist in the slicing of bread?
> -- 
I have an Hitachi machine and a very nice bread slicing knife came with it.
The knife blade is thin, slightly serrated (i.e. not like a "square wave") with
a sharp wavey edge.  The blade has a highly polished (like chrome) and cuts
hot bread very well.  So if you're looking for a knife to cut hot bread, try
to find a knife that is long (10"), narrow (1/2 to 3/4" high), slightly 
serrated (will cut nicely and not "saw"), and very smooth.  The knife works
well for me, but of course only slices one at a time.  In most cases I cut
only enough for a sandwich at a time, and make the thickness of the 
slices to fit my appetite (and toaster in the morning).

I found a knife like Hitachi's one time (dont remember where) but gave it 
away to another bread machine fan.

Dan Emmorey
Cupertino


Newsgroups: rec.food.cooking,rec.food.veg
Subject: Re: REQUEST for Horseradish & KimChi (sp?) recipes
From: gary@cdthq.UUCP (Gary Heston)
Date: Wed, 11 Nov 92 21:48:51 CST
Organization: Garys' Home for Obsolete Computers

feeney@tigger.jvnc.net (Mike Feeney) writes:

> 
> Well the subject says it all.
> 
> I had some horseradish at a restaurant the other day that was SO YUMMY.
> Before trying it I thought, hey I can handle this (I am an avid fan
> of TOBASCO, so I thought horseradish would be child's play).
> 
> Was I ever wrong.  Really wrong.  I mean eye-tearing, coughing-because-
> of-the-burn-in-my-throat, where-the-hell-is-the-water-wrong.
> 
> And I loved it.  So if anyone has the recipe for horseradish (the hotter
> the better)  please post.

First, get some horseradish seeds.

Plant them, after the last frost, in a suitably worked soil.

After they're mature, remove them from the soil and wash.

Remove leaves, and puree in a blender or food processor until
a suitable past has formed. Adding small amounts of vinegar
will help in obtaining the desired consistency.

:-)

> Also, what is the hottest hot sauce that can be easily obtained in the
> U.S. ?   

Probably anything based on habaneros (scotch bonnett) peppers.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: Addenda to List of Muffins  
Organization: University of Colorado, Boulder
Date: Tue, 10 Nov 1992 23:36:23 GMT

In article <10292315.10189.506@kcbbs.gen.nz>, Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) writes:
> Addenda to List of 454 Muffins (now 600)  
> ----------------------------------------  
> Bacon & Herb (Free of wheat,eggs & dairy products)  
> Spicy Banana (Free of wheat, gluten, eggs & dairy products)  
> Tropical Banana  
> Fondue Cheese  
> Cherry Almond  
> Lemonade  
> Heavenly (Maple Syrup)  
> Rich Delicious Orange Tea  
> Rice  
> Savoury Rice  
> Tropical Rice  
> Sherry  

any or all of the above would be appreciated!  I'm beginning to feel like
a serious nuisance!  

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Newsgroups: rec.food.cooking
Subject: RECIPE: Tabouleh
Date: 7 Nov 92 00:41:28 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand


          TABOULEH  
  
6oz burghul wheat, 1 small onion finely chopped, juice of 1 lemon  
1.1/2 oz parsley finely chopped, 16 black olives stoned, sea salt  
4 Tbsp olive oil, 8 small tomatoes, freshly ground pepper  
  
Soak the wheat in warm water for 20 mins. Drain thoroughly & squeeze dry. Add 
the onion, parsley & half of the olives quartered. Beat together the oil &   
lemon juice & season to taste. Mix into the wheat. Put into a flat serving   
dish and top with the tomatoes quartered and the rest of the olives cut into  
halves. Mint may also be added to this dish, either in place of the parsley   
or as well as.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | As I have to pay for ALL ingoing AND outgoing email I would  |  
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      --------------------------------------------------------------
From: cori@carrera.wvus.org (Corinne Gregory)
Newsgroups: rec.food.cooking
Subject: Re: Looking for unique turkey recipes
Date: Tue, 10 Nov 92 19:35:32 PST
Organization: Private System

> As the subject line states, I'm looking for some unique ways of cooking 
> turkey for Thanksgiving.  I remember (before I started cooking) that I 
> once had turkey prepared by deboning it, stuffing it, and sewing it back 
> together.  I've also had deep fried turkey, which was great, but I don't
> have the facilities to do that.

I've had barbecued turkey...grilled so long, the skin turned absolutely
black.  I was skeptical, but it turned out to be one of the moistest
turkeys I've ever eaten!

- Corinne Gregory
cori@carrera.wvus.org


Corinne Gregory (cori@carrera.wvus.org)
Newsgroups: rec.food.cooking
From: matthews_k@cubldr.colorado.edu
Subject: Re: towel ignites in microwave oven
Organization: University of Colorado, Boulder
Date: Wed, 11 Nov 1992 19:55:38 GMT

In article <40885@sdcc12.ucsd.edu>, dlou@sdcc3.ucsd.edu (Dennis Lou) writes:

> Hmmm, I've used paper towels in the nuker for years.  That's how I make
> quesadillas (college student style).

So Dennis, I assume you're using the paper towels as a tortilla substitute?
Do you grate the cheese directly onto the paper towel, or what?  Sounds a
bit bland, but high fiber.  :-)    I've heard of poor college students before,
but this one takes the proverbial cake.  Maybe we should take up a collection?

Kellie M-S
> Of course, whenever I use paper towels in the microwave, I always make sure
> the mass ratio of food to paper product is reasonably high.
> 
> -- 
> Dennis Lou             || "But Yossarian, what if everyone thought that way?"
> dlou@ucsd.edu          || "Then I'd be crazy to think any other way!"
Newsgroups: rec.food.cooking
From: k0s8160@chenext1.tamu.edu (Kenji Seto)
Subject: Re: List of 454 Muffin recipes  
Organization: Texas A&M University, College Station
Date: Sun, 8 Nov 1992 23:31:16 GMT

Since pumpkins are in season, and I have a lot of extra pumpkin pulp
left over, I would be interested in the breads that would use it up.
For example:

In article <10292311.2436.2152@kcbbs.gen.nz>  writes:
> Pumpkin (10 different)  
> Pumpkin Apple Streusel  
> Pumpkin Oat  
> Pumpkin & Poppy Seed  
> Pumpkin & Raisin  
> Pumpkin & Chocolate Chip  
> Rye, Pumpkin & Date (Wheat Free)  
> Wholemeal Pumpkin  

Thanks, Kenji
Newsgroups: rec.food.cooking
Newsgroups: rec.food.cooking
Subject: Recipe:  Spicy Ham Rollups
From: warren@bbs.mdcbbs.com
Date: 6 Nov 92 12:08:44 GMT
Organization: KAMAN INSTRUMENTATION
Nntp-Posting-User: warren

Spicy Ham Rollups

6 oz. cream cheese, softened
4 T. milk
2 T. grated onion
4 T. horseradish
1 tsp. Tabasco
1/2 tsp. cayenne
1 lb. ham, very thinly sliced

Mix filling ingredients.  Chill several hours.  Taste to adjust
seasoning.  Spread on ham slices, roll, cut each roll in 3 pieces.
refrigerate until ready to serve.

Newsgroups: rec.food.cooking
From: radhika@june.cs.washington.edu (Radhika Thekkath)
Subject: Re: Tamarinds ?
Organization: Computer Science & Engineering, U. of Washington, Seattle
Distribution: rec
Date: Fri, 6 Nov 92 02:38:21 GMT

In article <1992Nov5.235134.10307@news.columbia.edu>, nsh3@cunixf.cc.columbia.edu (Nadine S Harris) writes:
|> 
|> In article <1992Nov5.184525.12569@math.utexas.edu>
|> sedgwick@rene.ma.utexas.edu (Eric D. Sedgwick) writes:
|> 
|> >I wanted to do some cooking with tamarinds so I bought some
|> >beans.  Now I Notice That The Recipes I Have (Sauces And The like
|> >) are for tamarind paste, of which I have none. Can I make paste
|> >out of the beans ?    
|> 
|> Sorry.  Tamarind is a fruit.  It is very pulpy and stringy--
|> absolute hell to work with.  
|> 
|> A friend who is a caterer and has a diploma from the Culinary
|> Institute, where they must learn to do absolute everything by hand,
|> insisted on trying to make tamarind recipes by using the fruit itself,
|> picking all the bits of pulp out with her fingers.  She's pretty
|> indomitable, but even she gave up, chalked it up to experience and
|> still gets shivers when someone says the word, "tamarind."
|> 
|> If you have a bean of some kind, it is not the item from which
|> tamarind paste, tamarind water, etc. is made.
|> 
|> I've tried it both ways.  Trust me, get the paste.

Tamarind is used in a lot of South Indian recipes and we work with the fruit, NOT
the awful pasty substance available in the store. The tamarind fruit has a thin
hard shell outside, with the pulp inside. If the hard shell is already removed,
then it is much easier to work with.

(First peel off the hard shell).
Basically soak the pulp in warm water (about 2 cups) for about 15 mins, then
squeeze (with your hands) the pulp until all that remains is the stringy part,
which you throw away. Then use this tamarind water where you would have used the
paste. If the recipe can't handle this much water, then work with much less water.
(If you really must have a paste, slowly simmer this pulpy water until you get
a thick paste).

Usually a teaspoon of paste is equivalent to the juice extracted from a ball of
tamarind, the size of a small lemon.

Also note that the sourness of the tamarind fruit increases with age, so new
tamarind is less sour than the old ones. You can usually tell the age of the
tamarind from its color, the blacker it looks the older it is. The new tamarind
would have browner shades.

Finally, IMHO, an authentic dish that calls for tamarind usually tastes an order
of magnitude better than one made with the paste.

radhika
From: sjo2693@tesla.njit.edu
Newsgroups: rec.food.cooking
Subject: Liverwurst
Date: 7 Nov 92 22:43:25 GMT
Organization: New Jersey Institute of Technology

Just picked up our pig...any suggestions on what to do to the liver...
liverwurst????? Heart????...recipes...Pleazzzzze
Newsgroups: rec.food.cooking
Subject: RECIPE: Cauliflower Soup  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 8 Nov 92 04:51:57 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

masticol@cadenza.rutgers.edu (Steve Masticola) writes:   
>Can someone suggest a recipe for creamed cauliflower, or soup, or a  
  
      CAULIFLOWER SOUP  
  
1.1/2 - 2 cups cooked cauliflower, 1 tsp chicken stock powder  
1 cup milk, 1 cup water, 1 Tbsp cornflour, 1oz cheese, paprika  
1/8 tsp grated nutmeg, s & p to taste  
  
Place half of the cauli in a blender (or push through a sieve or mouli)  
with the chicken stock & water. Blend until smooth & tip into saucepan.  
Put remainder of cauli in blender with milk, cornflour & dicee cheese &  
blend until smooth. Add to saucepan and stir in nutmeg & salt & pepper.  
Heat whilst gently stirring until it reaches boiling point. Cook for  
about 2 mins (keep stirring). Garnish with paprika and serve. Serves 4.  
  
  
      CAULIFLOWER SOUP  
  
5 cups milk, 1 onion, 1 large cauliflower, 2 Tbsp cream  
1/2 cup grated cheese, s & p  
  
Pour the milk into a large saucepan, heat gently. Chop the onion  
roughly, cut the cauli into pieces. Put all except cream & cheese into  
the milk & cook for 30 mins or until the cauli is tender. Cool. (Don't  
forget to cool it or you might crack your blender (guess who did this  
once - blush)). Pour the soup into the blender & liquidize until smooth.  
(May be put through sieve, mouli, food mill, whatever). Pour back into  
saucepan and reheat. Just before serving add cream and garnish each  
soup bowl with grated cheese. Serves 6.  
Either of these soups are really yummy served with zippits (croutons to  
you), especially garlic flavoured ones....drool!  
  
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     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
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      --------------------------------------------------------------
From: beh@kropotkin.gnu.ai.mit.edu (various Howellses)
Newsgroups: rec.food.cooking
Subject: Recipe request, oriental
Date: 10 Nov 92 17:20:55
Organization: Internet access via the Free Software Foundation
Distribution: world
NNTP-Posting-Host: kropotkin.gnu.ai.mit.edu

I am looking for a recipe for SeeGoo Chicken.  If you have one, please
email email or post...

Thanks!

--Nancy Howells
(beh@gnu.ai.mit.edu)
Newsgroups: rec.food.cooking
From: css@tron.stx.com (Chris Shenton)
Subject: Re: Source for Blood Oranges?
Organization: Hughes/STX, Lanham, MD
Date: Tue, 10 Nov 1992 15:34:00 GMT

On Tue, 10 Nov 92 06:28:38 GMT, sarah@albnyvms.bitnet said:

sarah> I just went through the entire Nov, issue of Gourmet magazine
sarah> and was only able to come up with 3 orchards and 1 gourmet food
sarah> store.  None mentioned blood oranges specifically, but why not
sarah> call and ask?  Maybe they can refer you?

sarah> Indian River - 1-800-678-1154
sarah> Harry's      - 1-800-285-8488
sarah> Hale         - 1-800-289-4253 ext 662
sarah> American Spoon Foods - 1-800-222-5886

Thanks -- I just called them and here's what I found. Harry's and
Indian River haven't heard of them, Hale's doesn't carry them, and
American said they'd call me back. 

Not looking to good... :-(




Newsgroups: rec.food.cooking
From: artemis@netcom.com (Michelle Dick)
Subject: Re: Source for Blood Oranges?
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Wed, 11 Nov 1992 01:10:10 GMT

In article <CSS.92Nov10103400@tron.stx.com> css@tron.stx.com (Chris Shenton) writes:
>
>Not looking to good... :-(

Well, of course not.  They're not in season now.  The last of the
blood oranges were seen about 1-3 months ago.  I believe their season
starts around March (?).  So, wait till next year (sorry) and then
start calling around to the gourmet groceries in your area.  I believe
most of the world's blood oranges are grown in southern Italy (which
accounts for their mediterranean popularity).  Watch out though, they
are expensive (ranging from 1.80 to 4.00 $/lb), but boy are they good.
I can't wait till next season (drool drool).

--
Michelle Dick
artemis@netcom.com
From: gkolstad@reed.edu (Geoffrey Kolstad)
Newsgroups: rec.food.cooking
Subject: Re: RECIPES: A few Pumpkin Muffin Recipes (a
Date: 12 Nov 92 00:52:07 GMT
Article-I.D.: reed.1992Nov12.005207.1972
Organization: Reed College, Portland, OR


Where is the promised recipe for pumpkins puree?

-- 
Geoffrey Kolstad
gkolstad@reed.edu

-I am a student at a liberal arts college; hey don't laugh!!