HDTenEightyP/NetNews huggingface dataset:
From: dadams@cray.com (David Adams)
Subject: Re: Cake flour
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 5 Nov 92 11:19:32 CST

In article 16992@pasteur.Berkeley.EDU, tjoa@cory.Berkeley.EDU (Richard Tjoa) writes:
|What's the main difference between cake flour, regular flour, and bread
|flour?  I've got some "better for bread" flour sitting around and I
|was wondering if it'd be catastrophic to apply it to a cake use.
|
|
|Thanks,
|-Richard
|And, I could use a (birthday) cake recipie, too...
|


Bread flour has a higher gluten content.  Gluten is a protein.  When you knead
the dough the gluten molecules form chains and this gives the dough a webby 
sticky texture.  The gluten is what is responsible, in large part, for trapping
CO2 in the dough so that the bread dough can rise.  It gives the bread a glued
together texture.  Yeast also processes the gluten, and salt hardens it, so
the interactions are complex, but in general you need gluten to give bread
texture and to let it rise.

The gluten texture is typically not what is desired in a cake hence cake flour,
which has a lower gluten content,is often used instead.  

Gluten comes from the grain.  Hard wheat has more gluten and makes the better for
bread flour.  Soft wheat has less gluten and is used for the pastry flour.  The 
flour you buy at the store, whether labeled "All purpose" or "better for bread"
is usually a mixture of different flours from different grains.  Better flour 
for bread than the "better for bread" may be available from a flour mill or
bakery supply store.

All this dogma comes from my own head, and others will undoubtedly correct me.

I have made pancakes with a high protein bread flour and they came out ok,
but they were a little more chewy than usual, or they didn't tear or fall
apart quite as readily as I would have expected them to.  The difference was
subtle.

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.
From: marym@mpd.tandem.com (Mary Matejka)
Newsgroups: rec.food.cooking
Subject: marshmallows
Date: 13 Nov 92 00:41:49 GMT
Organization: Tandem Computers (MPD) Austin, TX
Originator: marym@tzone.mpd.tandem.com



Does anyone have any disgustingly rich desert recipes utilizing
marshmallows? I have 5 bags left over and can't think of anything
to do with them. The only thing in my cookbooks is fudge made by
melting choc chips. I'd rather have 'scratch'.

I think I would even appreciate the marshmallow/rice krispies 
recipe.


Many thanks.

In return I will post my recipe for uwave brownies. Made from
cocoa powder. Serious stuff.  See following post.

Newsgroups: rec.food.cooking
From: cc@dcs.ed.ac.uk (Chris Cooke)
Newsgroups: rec.food.cooking
Subject: Re: Panasonic Bread Machines
Date: 11 Nov 92 11:24:33 GMT
	<fred-mckenzie-041192172735@k4dii.ksc.nasa.gov>
	<1992Nov9.105335.19977@andersen.co.uk>
Organization: Department of Computer Science, University of Edinburgh, Scotland

In article <1992Nov9.105335.19977@andersen.co.uk> sdpage@andersen.co.uk (Stephen Page) writes:

     - 90% of recipes are not recommended for use in timer mode. This is
       because the fresh milk will go bad overnight. (I've not heard this
       discussed on the list, perhaps because American milk is stuffed full
       of preservatives and lasts for twice as long as UK milk anyway).

Try using UHT milk for your bread instead of pasteurised, it might last
longer. 

How much was the Panasonic in Britain, anyway?  I've never seen a bread
machine on sale anywhere outside the silliest and most expensive of the mail
order catalogues.  There they were about 250 pounds I think ($400 roughly).
No way am I paying *that*...
--
	-- Chris. 	cc@dcs.ed.ac.uk   (on Janet, cc@uk.ac.ed.dcs)
From: f88mattb@fy.chalmers.se (Mattias Bryntesson)
Newsgroups: rec.food.cooking
Subject: Re: Artichokes?
Keywords: artichokes, chicken, lamb, bearnaise
Date: 5 Nov 92 21:54:24 GMT
Organization: Chalmers University of Technology

In article <1992Nov3.223211.16668@monu6.cc.monash.edu.au> kurtles@momth3.maths.monash.edu.au (Mr K.A. Brinschwitz) writes:
...
>and am not sure what to do with them (the fresh ones anyway).
...

I just came from a restaurant where they served "Thai Chicken" together
with a steamed piece of artichoke. The sauce was not typical thai:
no curry but creamy bearnaise-like style with some unidentified herbs.
Fried chicken, sauce, rice, artichoke, cherry tomatoes, broccoli
made it and the artichoke gave a nice taste to it all. A quarter
seemed well enough per person IMO.

The lamb with garlic sauce and potato gratin was also served with
artichoke so I bet they'd bought a lot of it...     :-)

Mattias
f88mattb@fy.chalmers.se
(or mattias@cre.chalmers.se)
Newsgroups: rec.food.cooking
Subject: Re: towel ignites in microwave oven
From: gary@cdthq.UUCP (Gary Heston)
Date: Tue, 10 Nov 92 19:32:38 CST
Organization: Garys' Home for Obsolete Computers

sse@wind.bellcore.com (Samuel S Epstein) writes:

> 
> My microwave is directly above my gas oven. The interior of the
> microwave gets hot when the oven is on.
> 
> This weekend I made baked potatoes in the microwave while I
> cooked something else in the oven. I placed the potatoes on a
> cotton dishtowel, instead of the paper towels recommended by
> my cookbook. Because the potatoes were of varying sizes, I
> didn't place them in all at once, but swapped potatoes in and
> out, testing for doneness. I ended up microwaving the dish
> towel on high for maybe 20 minutes.
> 
> The towel scorched and ignited. Did this happen because it was
> excessively microwaved, or because the oven heated the
> microwave, or because of the combination? Can microwaves alone
> ignite a cotton towel?

I don't believe any cotton material is microwave safe. It's almost
certainly due to your microwave rather than your stove. After all,
cotton is simply a vegetable fiber.

Gary Heston, at home....
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Free Range Turkeys
Organization: Lockheed Missiles and Space Co.
Date: Tue, 10 Nov 92 16:55:41 GMT

In article <1992Nov09.195836.7274@deeptht.armory.com> sparrow@deeptht.armory.com (Pasty White) writes:
>I'd like to buy a free range bird this year, and have some questions
>about it:  Do they differ noticeably from the grocery store turkeys
>once they are dead and cooked and ready to be eaten?  Do they tend to
>be bigger, smaller?  Tough since they are allowed to move around some?
>Are they as pretty sitting on your platter (unbroken skin and such)?
>   
almost forgot - as for the unbroken skin, etc - most toms from the
store have their skin intact - broken skin usually comes from the
cook and the way they are handled during cooking

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: sarah@albnyvms.bitnet
Subject: Re: Holiday gifts from the kitchen
Reply-To: sarah@albnyvms.bitnet
Organization: University of NY at Albany
Date: Mon, 9 Nov 92 02:41:40 GMT

Can anyone tell me how to freeze them and how to defrost them?

Thanks,
Sarah
Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: REQUEST: Southwestern Chili Recipe
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Tue, 10 Nov 92 21:39:12 GMT

|> In <1992Nov10.161413.18089@news.vanderbilt.edu> PLANCHAJ@ctrvax.vanderbilt.edu () writes:
|> >Does anyone know of a good Southwestern Chili Recipe?  

Even though I was raised on truly homemade Texas chili, I've found some 
mixes that really shorten the cooking process and they taste really good 
too.  My favorite chili these days is made with a packet of Durkee's Chili 
Seasoning Mix, and I use Contadina Mexican Style Tomatoes.  The recipe 
on the side calls for ground meat (I used 1/2 ground meat, 1/2 hot [like 
Owen's or Jimmy Dean's] breakfast sausage), and kidney beans.  You can 
jazz it up however much more you care to.

Sorry for all the brand-name-dropping.  I realize these brands aren't
available everywhere and perhaps not at all outside the U.S.

Jan
From: sarah@albnyvms.bitnet
Newsgroups: rec.food.cooking
Subject: Re: How do you dry peppers? Is that how you make chili powder?
Date: 10 Nov 92 06:06:29 GMT
Article-I.D.: sarah.1992Nov10.060629.8076
Reply-To: sarah@albnyvms.bitnet
Organization: University of NY at Albany

I had a few Italian peppers that were starting to go soft.  I was planning
on roasting them, you all know what I mean, char off the skin, and tossing
them into olive oil with a few cloves of garlic and a sprig or two of
oregano.  Time passed.
 
They were starting to get funny looking.  Not spoiled funny, but spotty-
gonna-spoil-soon-if-you-don't-do-SOMETHING-funny looking, so I gave up
and sliced up the peppers into thick slices, tossed half into olive oil
as is, and the other half into wine vinegar as is.  I cook with them
both and they are both quite good.  Imagine, they would have been junk
if I'd waited a day longer...
 
Anyway, I like to take the sliced of marinated-in-vinegar peppers and toss
a few into soup.  Right now I have black bean soup in the crock pot:
beans, water, salt, pepper, garlic, onions and some chicken as well as a
few slices of pepper.
 
Should be ready in time for breakfast :-)

Sarah
From: jslee@skat.usc.edu (John S. Lee)
Newsgroups: rec.food.cooking
Subject: Request: Choc Chip+Peanut Butter Cookies
Date: 8 Nov 1992 23:56:59 -0800
Organization: University of Southern California, Los Angeles, CA
Distribution: na
Reply-To: jslee@nrtc.nrtc.northrop.com (John Lee <jslee>)
NNTP-Posting-Host: skat.usc.edu

Does anyone have a recipe for cookies (chocolate chip+peanut butter)
that is fault tolerant (ie resistant to effects of imprecise
ingredient measurements or other first-time user errors)?

I need to make a batch for Tues, with no time to experiment or re-do
in case of failure.
Newsgroups: rec.food.cooking
From: rs54@cunixf.cc.columbia.edu (Richard Sucgang)
Subject: Re: Milo - does anyone know about this?
Reply-To: rs54@cunixf.cc.columbia.edu (Richard Sucgang)
Organization: Columbia University
Date: Wed, 11 Nov 1992 22:44:33 GMT

So it seems that Milo is a well known product down under.
I must admit, freezing Milo into a heavenly gooey mess
has not occured to me...parents would fume when kids wouldn't
properly dissolve the stuff in hot milk and drink it when I 
was growing up...

I got a response saying that milo is a grain crop
in the American midwest. Well, I don't think it is the
same granular ambrosia I know and love. Now I need
to compare with Bournvita. Hope I can find it somewhere in
the Big Apple. Again, though: Milo towers over Ovaltine!
No comparison!

:)

-rich
rs54@cunixf.cc.columbia.edu
Xref: sparky rec.food.cooking:20000 alt.folklore.urban:28306
From: rperkins@astro.as.arizona.edu (Rachel J. Perkins)
Newsgroups: rec.food.cooking,alt.folklore.urban
Subject: Re: how microwaves cook (was:  towl fire - DON'T TRY THIS @ HOME!!)
Date: 12 Nov 92 19:10:38 GMT
Organization: University of Arizona, Tucson, AZ

there is currently a discussion on A.F.U. about how microwaves cook; perhaps
we can help out a little?


In article <lg2maeINNpi5@jethro.Corp.Sun.COM> ericf@npic.Corp.Sun.COM writes:
>
>Maybe we need a new group "rec.food.microwave.flames"
>
>My Dad once needed to defrost an english muffin in the microwave.  Not
>having used the thing much at all, he placed it in for 2 minutes.  It
>looked perfectly fine on the outside but it was solid black starting
>1/4 inch from the surface.  Something to keep in mind if you want to
>toast the INSIDE of a muffin...

make sure you edit the header appropriately if the topic changes, as it is
likely to do in A.F.U.!

rachel "toasty" perkins



--
		-just give me what for,
	rachel perkins =  rperkins@astro.as.arizona.edu
      "Chastity..the most unnatural of all the sexual perversions...."
					-Aldous Huxley
From: pleitt@tellabs.com (comnet)
Subject: storing foods
Originator: pleitt@comnet
Organization: Tellabs, Inc., IL
Distribution: usa
Date: Wed, 11 Nov 1992 19:00:59 GMT


Hello

I was wondering if anybody had any info on how to store 
different types of food.

Example, should potatoes go in a fridge?
etc.


Thanks
Newsgroups: rec.food.cooking
Subject: Re: MARMITE - yeast extract: what do I d
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 12 Nov 92 01:44:03 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>will say vegemite is darker because they _believe_ it to has the
>stronger flavour

No, no, no! Marmite IS a darker colour and it DOES have a stronger flavour 
than Vegemit. I didn't know Promite was available in NZ, where might 
I get it from? Woolworths, Foodtown maybe?

Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: MARMITE
Organization: Actrix Information Exchange
Date: Thu, 12 Nov 1992 11:26:02 GMT

In article <1992Nov12.204056.1@csc.canterbury.ac.nz> phys218@csc.canterbury.ac.nz writes:
> tjb@enh.nist.gov writes:
> 
> > Hi Netters,
> > Got a jar of Marmite Yeast extract. On the jar
> > they suggested spreading it on a toat. Tried it - quite disgusting...
> > Anyone knows of some use or recipe to use with it?
> 
> The cause of your problem is obvious - it's a simple spelling mistake.
> There's no such thing as "a toat" - the letter "s" has been left out.
> 
> What the label should have said was "on a stoat".  Marmite is not a
> food; it's a pest eradicator.  Use it to rid your house of all rodents
> and mustelids.  Its only disadvantage is that, as the label says, you
> have to actually apply it to the animal.  Use gloves to avoid getting
> it on your hands when you do so.
> 
> Lyndon Watson, posting on a PC (!) from the Mt John University
> Observatory, driven mad by cloudy nights.

I was planning to keep quiet about this, but since Lyndon raised it, I
must add my 2 cents' worth.  Marmite is for stoats, Vegemite is for weasels.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Bok Choy
Organization: Lockheed Missiles and Space Co.
Date: Fri, 13 Nov 92 19:20:12 GMT

In article <1992Nov12.171541.2571@eng.umd.edu> naru@eng.umd.edu (Naruhisa Takashima) writes:
>
>A simple question:  Which part of Bok Choy do you use? Just the leafy stuff or 
>the stem as well?  
>I've been using just the leaf part for pork and cabbage stuffing for dumplings.
>
the stalk part can be:
* chopped fine for adding to a cabbage salad/slaw
* sliced for adding in stir fry recipes
* sliced for adding to soups
* scoop out center to make a "bowl" and use to hold vegetable dip for raw
  vegetables

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: hjack@well.sf.ca.us (Henry Jackson)
Subject: questions about Wedgewood stoves
Organization: Whole Earth 'Lectronic Link
Date: Fri, 13 Nov 1992 17:23:46 GMT

In article <1992Nov13.165839.13480@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
>In article <74578@hydra.gatech.EDU>, jgostin@mal-s1.gatech.edu (Jill Gostin) writes:
>> I'm going to my husband's family's thanksgiving this year (cousins/
>> aunts/uncles/the works!), and they've asked me to bring a carrot
>> and raising salad... something I've never had before! Anyone have
>> a good recipe for this stuff?
>
>Sure, provided you don't insist on exact quantities:
>Carrots (organic taste best!)
>Raisins (black go better with this than golden)
>Mayonnaise
>Lemon juice
>Ground coriander
>
>Grate carrots into bowl, add as many raisins as you want, sprinkle with
>a small bit of ground coriander (you don't have to do this, but I like
>the taste), and mix in only as much mayo and lemon juice as necessary
>to thinly coat the carrots and raisins.  Refrigerate about an hour 
>before serving.
>
>-- 
>/\     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    
>      \______________________________________________________________________


I've got a question about the performance of older Wedgewood stoves.  I've
allways admired the aesthetics (sp?) of the stoves.  Chrome top, center
griddle, large burners, round surfaces.  Just looking at one seems like it
would be a pleasure to cook on.  (presentation, presentation.....)

The burners look like they would provide even flame distribution, yes?

Does the oven provide even heat and is t well insulated.  If not, are there
any modifications that anyone's done to correct deficiencies.

I'm asking because I'm about to remodel my kitchen, and would like to
include a good stove.  A Wedgewood would be my first choice, a Chambers
convection would be my second.


Any comments?

Thanks in advance.
Newsgroups: rec.food.cooking
Subject: Re: towel ignites in microwave oven
From: gary@cdthq.UUCP (Gary Heston)
Date: Wed, 11 Nov 92 22:31:32 CST
Organization: Garys' Home for Obsolete Computers

hughes@dogwood.botany.uga.edu (Wayne Hughes) writes:

> In article <4sw2TB4w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
> >
> >I don't believe any cotton material is microwave safe. It's almost
> >certainly due to your microwave rather than your stove. After all,
> >cotton is simply a vegetable fiber.
> >
>    So is paper (as in paper towels).
> 
>    But it's not hydrated, and things get hot in microwave ovens
>    only if they are made of something that absorbs microwaves.
>    Most things heat because they contain *water*, and a cotton
>    fiber (or paper fiber) is basically anhydrous.  

I tend to disagree. Paper is made from wood pulp, processed to 
break down virtually all cell walls; cotton is simply washed and
then combed into alignment so that it can be spun. The processes
are not similar at all, nor is the end product.

>    I would guess the reason that the cloth scorched is because
>    the heating potatoes sat on top of the cloth, there was no
>    escape for the heat building up between the potato and the 
>    thick cloth, and it eventually reached ignition temperature.
>    A paper towel is much thinner; the heat can't accumulate.
>    The heat came from the potato.

...in which case, the potatoes (which were being swapped out, 
remember) should have been burnt to a crisp at the very least.

I see many recipes calling for paper towel to be used in microwaves,
and have used them many times without experiencing any scortching.

I *still* won't consider using cotton (or any other fabric) in a
microwave, though.

Gary Heston, at home...
gary@cdthq.uucp
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Newsgroups: rec.food.cooking
Subject: Re: Extravagant Almond Cake question
Date: 10 Nov 1992 08:46:39 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: slc4.ins.cwru.edu


You should find almond paste in the baking section of your grocery store,
probably right next to the martizpan.
-- 
An elephant is a mouse built to government specifications.
Newsgroups: rec.food.cooking
Subject: RECIPE: Quick Cheese & Bacon Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 8 Nov 92 02:00:03 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      QUICK CHEESE & BACON MUFFINS  
  
2 cups flour, 1 cup milk, 3 tsp baking powder, 1 egg, 2 Tbsp sugar  
3/4 cup tasty grated cheese, 1/4 cup melted butter  
1/2 cup crisp bacon pieces  
  
In a large bowl place flour, b/pdr, sugar & bacon. Beat egg lightly, add   
butter & milk. Add to dry ingredients, add cheese & mix to just combine. 3/4  
fill greased muffin pans & bake 400oF for 20-25 mins. Makes 12.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | As I have to pay for ALL ingoing AND outgoing email I would  |  
     | prefer all queries to be made in this newsgroup. For messages|  
     | that NEED to be in email I would appreciate it if you DIDN'T |  
     | QUOTE more than a few words.      Pandora@kcbbs.gen.nz       |  
      --------------------------------------------------------------  
  
   
Newsgroups: rec.food.cooking
From: neumannk@eecs.nwu.edu (Kathleen A. Neumann)
Subject: REQUEST: Peanut Butter Cup Pie
Organization: EECS Department, Northwestern University, Evanston, Il., USA
Date: Thu, 12 Nov 1992 20:04:16 GMT

I am looking for a recipe for peanut butter and chocolate pie.
Something like a Reese's peanut butter cup, but in pie form.

Does anyone have any good recipes?


Newsgroups: rec.food.cooking
From: alpha@hubcap.clemson.edu (Shekhar G. Borde')
Subject: Re: Vegetable Pakora request
Organization: Clemson University
Date: Thu, 12 Nov 1992 23:04:18 GMT

susanc@helix.nih.gov (Susan Chacko) writes:

>In article <BxF2os.7G8@mtholyoke.edu>, jyanowit@mtholyoke.edu (Jason
>Yanowitz) writes:
>|> Hi.  I'm looking for any and all recipes to make vegetabe pakoras
>(sp)
>|> a yummy, vegetable-fritter/tempora-like dish I've eaten
>|> at various Indian restaurants.
>|> 

>Pakoras are a breeze. The main ingredient is besan, which is chickpea
>flour and available at any Indian grocery store. 
>Pour some besan into a bowl. Add water in small amounts and mix
>until you get a smooth thick batter. The batter should be about the
>consistency of thick pancake batter. Add salt and cumin powder and
>red chili powder to taste (tolerance for spice varies widely, so it's
>best to find your own perfect mix). Add a pinch of baking
>soda. Dip sliced vegetables into the batter and deep fry. Eat hot by 
>themselves or with any sort of sauce, tomato-y ones go well.

>Some good vegetables are thinly sliced potatoes, small pieces 
>of cauliflower, thin slices of eggplant...any fairly hard veggie will
>do. 
>Soft ones like tomatoes tend to collapse in the deep frying.  The
>oil should be hot enough that the pakodas float and sizzle
>immediately. If the batter doesn't puff up enough, add another
>pinch of baking soda. (my rough estimate is a large pinch to a
>cup of besan, but no guarantees). 

>Variations: add chopped onions/cilantro/green chilies/crushed
>garlic/crushed ginger/cumin seeds to the batter.

An interesting addition to this variation is - 

(1) Use thin longitudinal cuts of onions instead of chopped ones.
(2) Make the batter more thick than normal (rather like a thick
    paste instead of pancake batter) 
(3) Fry the pakoras a little more than normal (i.e till they are
    a deep golden brown).

You'll be surprised at the difference in taste.

>Susan.
>--------
>Bldg 2, Rm 316, NIDDK, NIH, Bethesda, MD 20892
>(301) 496-4295 (off)
>(301) 496-0201 (fax)

-Shekhar


Newsgroups: rec.food.cooking
From: jlorenc@rd.hydro.on.ca (John Lorenc)
Subject: Re: List of 454 Muffin Recipes
Organization: "Ontario Hydro - Research Division"
Date: Fri, 13 Nov 92 02:58:33 GMT

Passionfruit & Pineapple recipe please!!!!


John A. Lorenc				jlorenc@rd.hydro.on.ca
Information Systems Coordinator		Voice:  416-207-6232
Ontario Hydro Research			Fax:    416-231-7287
800 Kipling Ave, KP200
Toronto, Ontario, M8Z 5S4