HDTenEightyP/NetNews huggingface dataset:
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Cooking in the dishwasher?
Organization: Actrix Information Exchange
Date: Sun, 27 Dec 1992 03:32:29 GMT

I believe cooking a piece of fresh salmon (wrapped in foil) in the
dishwasher was a yuppy occupation.  Alas - all the yuppies of my
acquaintance can no longer afford salmon, hehehehehe.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: klf@druwa.ATT.COM (FranklinKL)
Newsgroups: rec.food.cooking
Subject: Re: How to find HOT peppers.
Keywords: Growing your own.
Date: 29 Dec 92 17:00:42 GMT
Distribution: rec

In Message: <BzxuCv.G9v@jfwhome.FUNHOUSE.COM>
babs@jfwhome.FUNHOUSE.COM (Babs Woods) writes:


>Well, I've got you all beat on fresh Thai Peppers:  I can find them on 
>my windowsill!  Park's Seeds carries Thai Hot Pepper seeds and they

   ****Stuff about growing your own peppers deleted.****

>	A neat thing about them is, as I understand it, they're supposed 
        ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>to be annuals, but I've had two in that window from last fall that 
 ^^^^^^^^^^^^^^
>seemed to die and dry out, but the larger one revived when I began 
>to water more frequently.  (They had lost all their leaves and were just 
>stems!)  The smaller one isn't doing as well, but the trunks got very
>green and then they grew leaves.  In the interim I had planted some of 
>the plant-dried peppers in the soil and they have come up, so this
>pot will once again become crowded.  Thai peppers seem to germinate
>well, unlike a host of other plants from seed, so I'm pretty happy about 
>all this.  I don't yet know if any of the plants I left in the ground
>will return in the spring, so I'll have to remember to check and let
>people know what happens.  (If we get a house I may not be here when
>the plants revive.)

You are confusing annuals with perennials.  Perennials are those plants
which survive from year to year and continue to produce.  Annuals die out
after one growing season.  In the right climate, or with a mild winter,
annuals may survive to produce a second year but they will usually not
produce as much or as high quality fruit the second year as they did the first.
This is particularly true of peppers grown from commercial seed ( ie,
Park, Burpee, etc).  Many of the varieties sold are hybrids and will not
do well the second year.  In addition, if you are dealing with a hybrid
variety, planting the seeds from the peppers will not necessarily yield
the identical peppers.


--
Ken Franklin 	They say there's a heaven for people who wait
AMA     	And some say it's better but I say it ain't
GWRRA           I'd rather laugh with the sinners than cry with the saints
DoD #0126       The sinners are lots more fun, Y'know only the good die young
From: earl@phred.UUCP (choo choo earl)
Newsgroups: rec.food.cooking
Subject: quick sticky buns
Keywords: dough
Date: 21 Dec 92 23:19:13 GMT
Distribution: na
Organization: Physio Control Corp., Seattle WA

This is in response to Robin who was having problems finding "Rhodes Rolls"
for making the quick sticky buns.  I tried email a followup article, but 
things didn't want to work.
Rhodes frozen rolls are little golf ball size lumps of frozen yeast bread
dough.  I found them in the freezer section of the market, next to the
frozen pies and such.  You may have to ask the manager where they are
hidden.  I walked right by them several times.  I don't know about using
a biscuit dough, it might be good though.  I'm planning on making another
batch for Christmas morning.
Enjoy!
-- 
DIG A DUCK DIG A DUCK DIG A GEODUCK DIG A DUCK DIG A GEODUCK DIG A DUCK A DAY
earl@phred      Physio Control Corp.   Redmond Wa   (206)867-4255
I find when I work on the computer too long I have this uncontrolable
urge to eat Twinkies, drink Coke, and wear funny sandals.
Newsgroups: rec.food.cooking
From: dfw@thumper..bellcore.com (Doris Woods)
Subject: Re: Net's Funniest Kitchen Disasters
Summary: Ah Dad stories 
Reply-To: dfw@thumper.UUCP (Doris Woods)
Organization: Bellcore MRE
Date: Wed, 23 Dec 92 19:16:13 GMT

In article <BzMDw7.I9A@news.ucs.mun.ca> colette@morgan.ucs.mun.ca (Colette Goodyear) writes:
>>
>
>My father belongs to a service club which frequently throws large dances
>and serves a meal after the dance. Dad, being a tremedously great cook
>who loves feeding people, usually does the cooking for these dances
>which draw about 500 people or more.
>
>
>Colette Goodyear
>Memorial University of Newfoundland
>colettemorgan.ucs.mun.ca

 Ah Dad stories.......

 My Dad had to take over the cooking one week when my Mom was in the
hospital with a bad back.  He decided one night to make zucchini with
stewed tomatoes.

 Good in theory but what he didn't realize until after I tasted it and
told him was that instead of zucchini he used cucumbers :-).
I felt sorry for him because he was so proud that he could follow moms
recipes. After that I did the cooking until Mom recovered.

 Doris

Newsgroups: rec.food.cooking
From: bellas@soldev.TTI.COM (Pete Bellas)
Subject: Re: Hot Buttered Rum
Reply-To: bellas@soldev.TTI.COM (Pete Bellas)
Organization: Transaction Technology, Inc.
Date: Tue, 22 Dec 1992 19:01:29 GMT

In article <1gl2ogINN320@uwm.edu>, susan@csd4.csd.uwm.edu (Susan
Kenzler) writes:
>    I'm looking for a recipe for Hot Buttered Rum 

Here are two that I got from the net that I have used over the years, 
both are yummy (although quite different).  Enjoy.


Hot Buttered Rum Batter No. 1

1 lb	dark brown sugar
1/2 lb	salted butter
1 tsp.	ground nutmeg
1 tsp.	ground cinnamon
1 tsp.	ground cloves
1 tsp.	ground white cardamom
1 tsp	vanilla


Hot Buttered Rum Batter No. 2

1/2 cup brown sugar
1/2 cup white sugar
1/2 lb	butter
1 pint	good quality vanilla ice cream



In either case blend all ingredients in a food processer or mixer and
store in the fridge or freezer.

To make a drink add a shot of good dark rum along with 1 or 2 tbl spoons
of batter to a mug of very hot water.


			-Pete-

* Pete Bellas                   "Cogito ergo spud"                         *
* Citicorp/TTI                       I think therefore I yam.              *
* Santa Monica, CA                                                         *
* bellas@gamma.tti.com                                                     *
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: When do you need olive oil or other oil?
News-Software: VAX/VMS VNEWS 1.4-b1  
Keywords: olive oil when?
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Wed, 23 Dec 1992 17:52:00 GMT

In article <1992Dec23.142554.11362@panix.com>, stcmille@panix.com (Steve Miller) writes...

>>A Guide to Various Oils for the Culinary Inexperienced:
> 
>>OLIVE OIL -	Strongly flavored.  I use it to flavor tomato sauce and white 
>>		pizzas.  Don't cook things in it or use it in cakes, etc, unless
>>		a recipe _specifically_ calls for it.
> 
>		I disagree.  I use olive oil in all kinds of cooking
>except baking.  I don't deep fry in it, but I do use it to brown chicken
>and virtually anything else where the food will pick up some of the
>flavor.  I wouldn't use it for eggs or where the food won't pick up the
>flavor.  Except for deep frying I always use extra virgin - it costs
>more but it is very worth it.

OK, Ok.  These two-sentence summaries are not intended to be exhaustive.  
My main point was that olive oil is a flavored oil, and that folks who are
not experienced enough to know or experiment wisely shouldn't use olive oil
in something unless they are sure it belongs there.  

E-mail your oil comments to me and I'll take it upon myself to put together
an oil.faq and I'll post the (first) result here sometime next year :).

Joel
From: hartley@centerline.com (Timm Hartley)
Newsgroups: rec.food.cooking
Subject: REQUEST: Stuffed Calimari
Followup-To: rec.food.cooking
Date: 23 Dec 1992 14:28:20 GMT
Organization: CenterLine Software
Distribution: world
NNTP-Posting-Host: 140.239.12.11

HELP!!!! I need a recipe for stuffed calimari. A friend of mine is throwing
a X-mas party and needs it. Email is best at this time (end of the month
blues)

Thanks!!!!

       Timm Hartley I Production Assistant
CenterLine Software I hartley@centerline.com
      10 Fawcett St I "Back off man! Don't 
Cambridge, MA 02138 I make me use this!!"
                         -Ren Hoek-
From: jerryg@jaiser.rain.com (Jerry Gaiser)
Newsgroups: rec.food.cooking
Subject: Re: Rice cookers
Date: Mon, 28 Dec 92 10:58:31 PST
Organization: Jerry's Attic, Gaston OR

cas@noaacrd.colorado.edu (Cathy Smith) writes:

> Hi- I recently bought a rice cooker (Singer brand) and the first time
> I used it, alot of the rice stuck to the bottom.  I tried again using
> a little more water and spraying the pan with Pam but there was still
> rice stuck to the bottom.  The pan itself is made of aluminum so I
> thought that might be the problem but I looked at a higher priced
> "Rival" brand model and it was made of the same thing. I live in
> Boulder (5400') which might have something to do with it but I'm 
> not sure.  Does anyone have any suggestions?

I think that's a standard thing with rice cookers. I have a Rival with an
aluminum pan and it always has rice stuck to the bottom. Since I cook almost
nothing but brown rice, I just use the rice paddle to scrape the bottom and
mix it all together. Adds a nice flavor to the rice.

--
Jerry Gaiser (jerryg@jaiser.rain.com)              (voice) 503-359-4017
Fidonet 1:105/380                                    (bbs) 503-359-5111
PBBS n7pwf@n7pwf.or.usa.na
                                                 .. I read banned books ..
Newsgroups: rec.food.cooking
From: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Subject: Re: Whipping Cream STABILIZER FOUND
Organization: The Ohio State University
Date: Thu, 31 Dec 1992 10:02:48 GMT

The stabilizer is used with powdered sugar.

Arnie
Newsgroups: rec.food.cooking
From: nvecchi@sangiorgio.cscs.ch (Nicole Vecchi)
Subject: Re: HELP needed with whipping cream
Followup-To: nvecchi@cscs.ch
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno
Date: Wed, 23 Dec 1992 08:42:04 GMT

There is a product which can be added  during the whipping process
that will stabilize the cream.  I have, however, never seen an American
version of this product  (although I'm sure one exists). I can recommend
Dr. Oetker's product--I often bought it in the states. It comes in a small,
baseball-card size paper envelope and I usually found it in gourmet shops
or shops that sell German baking products.

Works great and leaves no after taste.

Nicole

Newsgroups: rec.food.cooking
From: isr@rodan.acs.syr.edu (Michael S. Schechter - ISR group account)
Subject: Re: Another bread flour question
Organization: Syracuse University, Syracuse, NY
Date: Wed, 30 Dec 92 15:55:42 EST

In article <1992Dec30.143955.28261@siemens.com> aad@siemens.com (Anthony Datri) writes:
>>>I have a machine from DAK, and the associated propaganda claims that bread-
>>>oriented flour has a higher gluten content.
>>Well, I wouldn't call it "propaganda".  There *are* different
>>varieties of wheat.
>Sigh.  Does nobody pay attention any more?  The various booklets from DAK
>all have excessive amounts of hype in them about the machines and the benefits
>of using it.  Don't accuse me of disputing the differences among flours when I
>didn't do anything remotely of the sort.
Sigh. Does nobody re-read what they post any more. READ YOUR POST.
.....the associated propaganda claims that bread-oriented flour......
                               ^^^^^^
Just what were you trying to say here????????
I'd like to know your definition of 'remotely of the sort'??????
Newsgroups: rec.food.cooking
From: jbaron@higgs.ssc.gov (Jeff Baron)
Subject: Re: What is Suet??
Reply-To: jbaron@higgs.ssc.gov (Jeff Baron)
Organization: Superconducting Super Collider Lab
Date: Tue, 22 Dec 1992 16:33:09 GMT

Alan Barlow POP a/c writes:
- 
- I had the same problem a week ago. Suet is hard animal fat. The easiest
- place to get it from is a butchers. Try to get it already grated if you 
- can otherwise it can be a real hassle trying to get th fat off the  
- membranes that surround it.

Actually, it's not hard at all.  Dump the fat into a large pot, 
and heat it slowly.  After a fair while, you can pour off the
rendered fat, and throw the membrane away.

This works for all sorts of other fat as well, such as duck
or goose fat, where the fat is a (somewhat) prized possession,
and the fat can be rendered out of the skin.

--
Jeff Baron
jbaron@gauss.ssc.gov
From: mmm@cup.portal.com (Mark Robert Thorson)
Newsgroups: rec.food.cooking
Subject: Re: Suggestions for smoked salmon?
Date: Mon, 28 Dec 92 17:38:13 PST
Organization: The Portal System (TM)
  <1992Dec28.225448.18353@serval.net.wsu.edu>

Do you mean smoked salmon (i.e. cooked) or lox (smoked and cured uncooked
salmon)?  The latter is one of the finest foods available, generally eaten
raw slightly below room temperature.  The former can be used in many ways,
my favorite being to combine it with Philidelphia cream cheese and use
it as a filling for fried wonton.  That is just truly incredible.  If I
were to commit suicide, I would probably choose to eat myself to death
using that recipe (plus a few others, mostly involving bacon).
From: scotts@bcsaic.boeing.com (Scott St.Marie)
Newsgroups: rec.food.cooking
Subject: REQUEST: Thick Chowder Recipe
Date: 21 Dec 92 20:40:44 GMT
Organization: Boeing Computer Services, Seattle


HI,

Does anyone have a recipe for a thick New England stlye
chowder.  It could also be a Potato or Corn Chowder.
Just a template to get me started would be great. 

What I want to do is make a Seafood Chowder and server
in a "hollowed out" Sourdough Roll.


Thanks,

Scott St.Marie -- scotts@bcsaic.boeing.com

Newsgroups: rec.food.cooking
From: Bedford, MA (bgt@mitre.linus.org)
Subject: Sweet Potato Pie
Organization: The MITRE Corp.
Date: Wed, 30 Dec 1992 16:13:06 GMT

Will someone out there please post a recipe for a Sweet Potato Pie. I'm
trying to duplicate the pies my mother use to make, when I was a kid, with
no luck. I'm orginally from North Carolina (Sweet Potato Pie country) and
in desperate need of a recipe for Sweet Potato Pie.


Please Help
me.....
From: rlwinter@carnitas.engr.ucdavis.edu (Richard Lee Winterstein)
Newsgroups: rec.food.cooking
Subject: Request--How does one cure olives?
Date: 4 Jan 93 04:55:36 GMT
Organization: College of Engineering - University of California - Davis


  I would be deeply indebted to anyone who could provide me with some basic
instructions on curing olives.  A quick check of the on-line card catalog
of the library here didn't seem particularly promising (although I will
try checking tomorrow).
  Near where I live there are many olive trees, and most of the fruit ends
up littering the street.  I would love to know how to prepare them myself,
but I really don't know where to begin.  One person in my hometown once
mentioned something about immersing them in salt; my mom thinks lye is involved
somehow; and I suppose there are oil cures to learn about too?  Any advice
would help me.   
  I would like the information as soon as possible, since my brother is here
and we are hoping to go out picking tomorrow afternoon, so please send me
e-mail and I will gladly compile the results into a future posting.
Many thanks in advance,
Rick
Newsgroups: rec.food.cooking
From: bondc@silver.ucs.indiana.edu (Clay M. Bond)
Subject: Re: What is Suet??
Organization: Indiana University
Date: Mon, 28 Dec 1992 11:37:30 GMT

In article <alanb.724986941@cheque.uq.oz.au> alanb@cheque.uq.oz.au (Alan Barlow POP a/c) writes:

>I had the same problem a week ago. Suet is hard animal fat. 

Sort of.  Suet is made from Bessie, whereas lard is made from
Arnold.  Both, however, are animal fat (and neither is made from
goats or sheep).

Btw, don't ask your butcher for beef fat, but suet specifically,
or you'll get big unrendered globs of (no doubt beefy) ickiness.

-- 
"I like women too much to want to be a straight man."
                                                     -- John Fisher
From: davidw@fulcrum.co.uk (David Wilkinson)
Newsgroups: rec.food.cooking
Subject: Re: Roasting Chesnuts ???
Date: 24 Dec 92 13:35:01 GMT
Organization: Fulcrum Communications

In article <4911@wet.UUCP> sritacco@wet.UUCP (Steve Ritacco) writes:
>Hi,
>
>Can anyone tell me how to roast chesnuts so that the inner skin does
>not stick to the nuts?
>
>Is there some trick to it or what?
>
>Many thanks!
>
>Steve


It helps if you eat them while they are still piping hot (even though
this does burn your fingers). I find that the inner skin only starts
to stick as they cool down.

I tend to cook them in relatively small quantities, otherwise by the
time I get to the last few, they are cold, and a real pig to peel.

Dave W.


--
David Wilkinson                                    davidw@fulcrum.co.uk
Fulcrum Communications Ltd, Fordrough Lane, Birmingham, B9 5LD, ENGLAND
From: glazier@isr.harvard.edu (Andrew Baker Glazier)
Newsgroups: rec.food.cooking
Subject: Re: Real fancy hot chocolate
Keywords: chocolate
Date: 23 Dec 92 22:29:29 GMT
Distribution: all
Organization: Harvard University, Cambridge, MA

In article <1992Dec23.194305.23745@panix.com> pw@panix.com (Paul Wallich) writes:
>In <1992Dec22.142720.1989@crd.ge.com> meltsner@crd.ge.com (Kenneth J. Meltsner) writes:
>
>>NUKED HOT CHOCOLATE
>>(modified version of the Hershey's can-side recipe)
>
>>2 tsp cocoa *
>>1 tsp sugar *
>>1/2 tsp vanilla extract
>>Milk (12 oz. or so for a typical mug)
>
>>Mix with a bit of milk (1 oz or so) in mug.  Nuke mug for about 30-50
>>seconds.  Stir until the heated cocoa dissolves.  Fill mug with milk.
>>Nuke for 1-2 minutes, depending on wattage and preferences as to burnt
>>mouth parts.
>
>If you're doing fancy, you might as well go whole hog -- take a couple
>oz semisweet (imho) chocolate, a pint of whole milk, and a double
>boiler. Do not attempt to use heavy cream or even half-and-half,
>as studies have shown such recipes to be fatal to white rats.
>
>paul

I wasn't a white rat the last time I looked, and in any case I really doubt
you have any good source for that info
-- 
"A horse! A horse! Somebody give me a horse, man, because|glazier@ 
I come to bury this dirtball, not to praise him. Whaddya |harvard.isr.edu
think I am? Whether it's nobler for the mind to make people suffer with all
these totally outrageous arrows arrows for a fortune, or what!" -- D.R.
Newsgroups: rec.food.cooking
From: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: Please send $250 cookie recipe
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Wed, 30 Dec 1992 22:24:00 GMT

cdmcke@musctn.monsanto.com (Candace McKeever) writes...
>Could someone e-mail me the $250 cookie recipe??  Thanks.  
> 
>CDM

Let's not start this again.  THE $250 COOKIE STORY NEVER HAPPENED.

I know everybody knows someone who knows the person to whom this happened, 
but it is a load of bull****.  IT NEVER HAPPENED.  

This is a classic example of an urban legend...

Joel
Newsgroups: rec.food.cooking,rec.food.recipes
From: summers%sanctum.cs.utah.edu@cs.utah.edu (Jim Summers)
Subject: Need Knife FAQ
Organization: U of Utah
Date: 23 Dec 92 10:09:43



Could someone please send or post the Knife FAQ?  I am getting a choice
of knives for christmas, and am  hoping for some advice on various GOOD
high quality brands.

In the save vein, the only knives I've even slightly looked at ar
Chicago Cutlery, are these any good?

jim
Newsgroups: rec.food.cooking
From: nvecchi@sangiorgio.cscs.ch (Nicole Vecchi)
Subject: Request: Almond Roca candy
Followup-To: nvecchi@cscs.ch
Organization: Centro Svizzero di Calcolo Scientifico / CH-6928 Manno
Date: Mon, 21 Dec 1992 08:18:10 GMT

I got a recipe off the net two years ago for almond roca candy--now
I can't find it!  HELP!  If you have it could you post it? It's a
favorite and in demand. 

Thanks!

Nicole
Newsgroups: rec.food.cooking
From: drmax@casbah.acns.nwu.edu (Marianna Max)
Subject: Re: What is Suet??
Organization: Northwestern University, Evanston Illinois.
Date: Wed, 23 Dec 1992 01:13:18 GMT

In article <alanb.724986941@cheque.uq.oz.au> alanb@cheque.uq.oz.au (Alan Barlow POP a/c) writes:
>mawells@gallua.gallaudet.edu writes:
>
>>Just read a recipe for English Christmas Pudding.  It says to use beef suet.
>>What is SUET??  Can I find it in a regular grocery or do I have to go to a 
>>specialty store.
>
>>Thanks, great and safe holiday to all.
>
>>Mary Ann
>
>I had the same problem a week ago. Suet is hard animal fat. The easiest
>place to get it from is a butchers. Try to get it already grated if you 
>can otherwise it can be a real hassle trying to get th fat off the  
>membranes that surround it.
>
>Allison Hanly
>  


Well the way my mom used to do it was to cut the suet (it feels waxy rather
than greasy, not at all like lard) into cubes and put them all into a large
pan on the stove on very low heat. The fat melts away from the membranes
and becomes liquid. This is poured off into containers and as it cools it
rehardens to form a very waxy rather hard feeling solid. It's ready to use
in this form. Continue slow cooking the chunks of suet until no more liquid
forms. My mom used this stuff for lots of things, most notably for deep fat
frying. Its good for frying because it can be heated to a hotter temp than
lard or vegetable fats without burning. This makes the food crispier and it
seems to absorb less of the fat. She also used it to make great pie crusts.

Max
From: paul@howtek.UUCP (Paul Rothenberg)
Newsgroups: rec.food.cooking
Subject: request info on basting turkey
Date: Wed, 30 Dec 92 13:28:04 EST
Organization: Howtek, Inc.
Reply-To: paul@howtek.UUCP (Paul Rothenberg)
X-Mailer: uAccess - Macintosh Release: 1.6v2

A friend of mine asked me to post this. Any info would be of help.
Please e-mail your response as my news feed is erractic.

Thanks in advance. 

===============================================
Paul M. Rothenberg

REPLY TO: paul@howtek.uucp
From: shedevil@vix.com (Anne P. Mitchell JD)
Newsgroups: rec.food.cooking
Subject: Re: Request - Candied Peel
Date: 3 Jan 1993 10:14:10 -0800
Organization: Knapp & Viola, Attys. at Law, San Mateo, CA
NNTP-Posting-Host: gw.home.vix.com



Below is the recipe for candied fruit peel I made for Christmas.  It
came out really well, and I'm happy to say it was quite a hit.  I didn't use
grapefruit, just orange and lemon.



2 grapefruits
2 oranges
2 lemons
3.5 cups sugar
2 cups water

Using sharp knife, cut off peel (coloured part only) from
grapefruits, oranges, and lemons.  [Ed. Note:  I used a vegetable
peeler to peel off the zest, instead of a sharp knife.]
Aim for pieces about 1/3 inch wide by 2-3 inches long.

Place peels in heavy medium saucepan, and add cold water to cover.
Bring to boil.  Drain, and repeat this blanching process 5 times, using
fresh cold water each time.

Drain.

Combine 2 cups sugar and 2 cups water in heavy large saucepan.  Stir
over medium head until sugar dissolves.  Add peels and bring
to boil.  Reduce heat and simmer until peels are translucent,
stirring occasionally and reducing heat if syrup begins to brown.
Peels should be done in about 1 hour.

Place remaining 1.5 cups of sugar in a large bowl.  Drain peels 
thoroughly.  Using tongs, add peels to sugar, and toss to coat,
separating any peels which cling together.  Remove peel strips
from sugar, and transfer to rack to dry overnight.  [Can be prepared
and stored for up to 6 months in an airtight container.]