HDTenEightyP/NetNews huggingface dataset:
From: edjcb@ariel.lerc.nasa.gov (Jeff Brown)
Newsgroups: rec.food.cooking
Subject: Re: Plea for net-iquette
Date: 2 Oct 92 16:45:00 GMT
Organization: NASA Lewis Research Center
News-Software: VAX/VMS VNEWS 1.41

In article <1992Oct2.120848.21570@cs.rit.edu>, mmr@cs.rit.edu (Margaret M Reek) writes...
>This newsgroup gets a lot of traffic, and much of it is very useful.
>However, there is still quite a bit that should not be posted, but
>rather sent as mail to the original poster.  For example, flames to
>the poor soul who accidentally posted the pizza hut sauce recipe 4
>times should not be posted to the whole group.  Ditto on the "me too"
>type postings.
> 
>The reason I bring this up is that there is so much traffic in this
>group is it almost impossible to keep up with it all.  125 postings in 
>a day is not unusual and it'd be nice if the signal to noise ratio was
>better. 

One more tip that helps one wade through the traffic;

Sensible subjects: Avoid things like HELP!!!!!! or SUMMARY or
NEED RECIPE.  Be a little descriptive in your subject. Use
the REQUEST: convention for recipes, and describe your need
or topic a bit better for other things.

Jeff Brown
edjcb@scivax.lerc.nasa.gov
Newsgroups: rec.food.cooking
Subject: Eggs in Fridge or Room Temperature?
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 3 Oct 92 00:02:59 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

Mmmmm, it seems that there are a lot of people that want to know the 
reason why eggs should be kept at room temperature. I'm damned if I 
can remember the reason now but ever since I learned this I have always 
kept mine in a white wire egg bowl on the top of the fridge instead 
of inside. I've never had one go bad on me yet and I DO KNOW that they 
must be at room temperature for baking. If I find out the reason I'll 
keep you posted. Cock-a-doodle-doo.......

Newsgroups: rec.food.cooking
From: dmferrell@happy.colorado.edu
Subject: re: dry chicken breasts
Organization: University of Colorado, Boulder
Date: 2 Oct 92 15:54:34 MDT

RE:  Chicken that gets dry

Here is one of my own recipes that never seems to get dry

6 bonelss chicken breasts - skin included
6 thin slices of ham

flour
salt
pepper
crushed dry basil
 

White wine or vermouth
Marsala wine - either sweet or dry - which ever you prefer

1.  I usually buy chicken breasts with the bone on and debone them myself.
Not only is it cheaper, but you get more of the skin this way.

2.  With the smooth end of a meat tenderizer, pound the breasts slighlty.

3.  Place one slice of ham on each breast and roll up and wrap the skin
around as best you can and secure shut with a large toothpick.

4.  Mix together the flour, salt and pepper to taste and the basil.  Sorry
I don't have amounts as I never figured out how much I use.  It's about
1 handful of basil, not much salt - just a few shakes as I am on a salt
restricted diet.  Grind some fresh pepper, as much as you want.  You can
also add about 1/2 handful of marjoram if you wish.

5.  Dredge the chicken breasts in the flour mixture, making sure everying
is well covered with the flour.

Use a non stick heavy skillet and add about 3 tbsp of olive oil.  Bring
the skillet to a medium high heat and add the rolled chicken breast.  Fry
until golden brown on all sides, turning frequently.  I cover the skillet
as the chicken is cooking, but not tightly so that most of the steam can 
escape but not the oil splatters.

6.  Remove the chicken and add about 1 cup of wine or vermouth, bring to a
boil and scrape the bottom of the pan.  Reduce by about 1/4.

7.  Place the chicken, skin side up, in a heavy baking dish (I usually use
my corning ware baking dish) and pour the wine sauce from the pan overall.
Place in a moderate oven - about 325 degrees - and bake, covered with foil, for
about 1/2 hour.  Remove and let steam with the foil on the pan until ready
to serve.  OOPS!  - I forgot to mention to sprinkle abut 1/2 cup of the
Marsala over all the chicken before covering it with the foil-then bake.

This has always resulted in a wonderful chicken dish.  You can usually cut
the chicken with a fork.

I don't know about reducing the cooking time on chicken recipes as it is
really not a good practice to eat undercooked chicken - just like it is not
a good practice to eat undercooked pork.  Too much "stuff" is added to the
meat we eat and the chicken.  I found that reducing the heat just a little
usually helps keep the chicken from drying out.  I hope you enjoy.

Diane M. Ferrell
Newsgroups: rec.food.cooking
From: MEDELMA@cms.cc.wayne.edu (Michael Edelman)
Subject: Starting charcoal
Organization: Wayne State University, C&IT
Date: Tue, 6 Oct 1992 14:22:37 GMT

You don't need one of those expensive heavy gauge steel charcoal
starters; you just need a large steel juice or coffee can.
 
Take the top and bottom off the can. At one end, make two small
holes with a nail, 180 degrees apart. Make a wire bail out of
a coathanger and attach it via these holes. Now you have a handle
to carry a hot can.
 
Using a puncture-type can opener (the kind that makes triangualar
holes) punch 6-8 holes around the other end of the can. Those are
to let air in.
 
Place the can on your grill. Stuff in two crumpled sheets of newspaper
and top with charcoal. Light from below. In about 5-10 minutes pull the
can up by the bail and a load of burning charcoal will tumble out.
 
You can use lighter fluid with this method too, if you like.
-----------------------------------------------------------------
 Michael Joseph Edelman           Wayne State University
 medelma@cms.cc.wayne.edu         Computing & Information Technology
 mje@pookie.pass.wayne.edu        Detroit, Michigan
 medelma@waynest1.bitnet          (313) 577-0742
 KE8YY
Newsgroups: rec.food.cooking
From: mmwang@adobe.com (Michael Wang)
Subject: Re: pasta machine
Organization: Adobe Systems Incorporated
Distribution: usa
Date: Fri, 2 Oct 1992 00:47:11 GMT

In article <1992Oct1.211512.5906@adobe.com> sherwood@adobe.com (Geoffrey Sherwood) writes:
>I do hope this hasn't been beaten to death lately (I haven't been reading
>this group for a couple of months -- and *everything* gets beaten to death
>on the net eventually :-)) but Best (local catalog showroom place) is having
>a sale on a pasta maker made by Takka.  It normally sells for $100 (both
>there and at Service Merchandise-- they claim a list of $130, which is usually
>too high in my experience, but what the hell) and is on sale for $90.  Not
>spectacular, but $10 is $10.

I saw the same machine at Payless for $129.99, so I believe Best's retail
price is correct.


>So does anyone out there have any experience with this guy?

Yeah, I just bought one last week (at Best even).


>It claims it makes a pound and a half of pasta in 10 minutes.
>
>1) is this true?

Yup, though this assumes your dough is nice and broken up. If it ends
up in big clumps after mixing, you will have to break things up by
hand, otherwise it will have difficulty and/or take a longer period
of time.


>2) is it good pasta? (it does extrude the pasta, and I know that conniseurs
>	prefer it rolled, but you don't get a machine like that in my price
>	range.  Except the hand-cranked Atlas which is too much work!).  How
>	does it compare to the standard store-bought dried stuff?  If it
>	ain't better, what's the point?

Well, I've never tried any other pasta making machine (either manual or
electric), but the pasta is pretty tasty. I've only made all-water
semolina pasta so far and it does taste better than the dried store
bought stuff. Plus it cooks a lot faster. I haven't tried a side-by-
side test with any refrigerated "fresh" pasta, but from recollection,
the stuff the Takka machine makes is at least as good, if not better.


>3) is it sturdy?  It seems to be made of metal with a few plastic parts.  If
>	the dough is too stiff I don't want it to blow a gasket trying to deal
>	with it.

Hasn't exploded so far.


>4) is it hard to clean?

Not too bad. One of the parts has lots of nooks and crannies and is
a bit of a pain.


>5) anything I missed?

The machine is very loud! Also, because it is extruded, the individual
strands do not always come out at the same rate. So if for some reason
you like your pasta very uniform looking, you may not like the machine.
I've only used it twice so far, so these are just preliminary
impressions, but so far I like it a lot. My next challenge is to try and
make some spinach fettucini with it.

-- 
Michael Wang
mmwang@mv.us.adobe.com
From: weiss@turing.seas.ucla.edu (Michael Weiss)
Newsgroups: rec.food.cooking
Subject: Re: butter
Date: 27 Sep 92 23:10:38 GMT
Distribution: usa
Organization: SEASnet, University of California, Los Angeles

In order to clear up confusion about butter/margerine colors, let me throw in
what I read in Consumer Reports a few years back:

1)  During the winter, butter is often colored with beta carotene to make it
    yellow.  This is primarily to make people happier, since it can be rather
    disconcerting to find the color changing all the time.  The reason for
    the natural color is, as has been mentioned before, cows' diet.

2)  When margarine was introduced, the dairy industry panicked (and rightly
    so).  In order to reduce margarine use, in some states margarine had to be
    colored PINK.  In other states, it was white, and came with yellow food
    coloring tablets, which had to be kneaded into the margarine.  To this day,
    restaurants are not permitted to bring margarine to the table without
    butter.

Hope this clears the questions up.
-- 
\ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | /
-  Michael  weiss@seas.ucla.edu   |  School of Engineering & Applied Science  -
-   Weiss   izzydp5@oac.ucla.edu  |   University of California, Los Angeles   -
/ | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | \ 
Newsgroups: rec.food.cooking
From: eshc@elijah.ee.ic.ac.uk (Eric Cheung)
Subject: Re: WANTED:BEEF STEW RECIPE
Organization: IMPERIAL COLLEGE OF SCIENCE, TECHNOLOGY AND MEDICINE, LONDON.
X-Newsreader: Tin 1.1 PL5
Date: Fri, 2 Oct 92 10:46:51 BST

Just 1 point, I always add red wine, olive oil and the herbs called for to
the meat and marinate overnight.  Comes out tenderer and juicier.

Eric

Newsgroups: rec.food.cooking
From: maler@abyss.zk3.dec.com (Eve Maler UEG Doc)
Subject: Re: Hawaiian recipes needed
Reply-To: maler@abyss.zk3.dec.com (Eve Maler UEG Doc)
Organization: Digital Equipment Corporation - Nashua, NH
Distribution: usa
Date: Fri, 2 Oct 1992 16:30:00 GMT

Actually, Hawaii is supposedly the biggest consumer of 
Spam in the U.S. (although I grew up there and never touched
the stuff).  The recipes and ideas people contributed were
accurate for luaus, but the local equivalent of fast food
is more likely to be "plate lunch": some kind of Spam 'n' 
rice dish, or chili 'n' rice, or chicken katsu with two scoops 
rice and one scoop macaroni salad and kimchee on the side.  
Mmm!  When I visit back home, that's the first thing I need to 
eat...although I'm sure my arteries hate me for it.

	Eve
	maler@zk3.dec.com
From: mcelwre@cnsvax.uwec.edu
Newsgroups: rec.food.cooking
Subject: ALKALINE DIET: COLD/FLU CURE
Date: 7 Oct 92 00:12:05 GMT
Article-I.D.: cnsvax.1992Oct6.181205.1582
Organization: University of Wisconsin Eau Claire


          

          HOW TO CURE A COLD OR THE FLU IN TWO DAYS OR LESS:
          
               UNTIL COLD IS CURED, EAT ONLY ALKALINE-REACTING FOODS:
                    FRUITS, FRESH AND DRIED, INCLUDING CITRUS
                         (except prunes, plums, rhubarb, cranberries)
                    FRUIT JUICES
                         (except cranberry, etc.)
                    VEGETABLES, FRESH AND COOKED
                         (except legumes like dried peas, beans, lentils)
                    VEGETABLE JUICES
                    ALL DAIRY PRODUCTS
                    HONEY
                    [ALKA-SELTZER]
          
               UNTIL COLD IS CURED, EAT ABSOLUTELY NO ACID-REACTING FOODS:
                    MEATS
                    BREAD
                    CRACKERS
                    CEREAL
                    POTATOS
                    RICE
                    NUTS
                    LEGUMES
                    CANE SUGAR
                    SYRUPS
                    EGG WHITES
                    ANIMAL FATS
                    VEGETABLE OILS
                    SODA POP
                    CRANBERRIES
                    RHUBARB
                    BAKED BEANS
                    CORN

               The late Psychic Edgar Cayce once stated during a psychic 
          reading that viruses [except retro] can NOT exist in an ALKALINE 
          environment.
          
          
          (NORMALLY, ONE SHOULD EAT 80% ALKALINE-REACTING FOODS,
               AND ONLY 20% ACID-REACTING FOODS.)
          


          DISCLAIMER: This list was compiled from unorthodox sources 
          which have shown themselves to be reliable.  The compiler of 
          this list is NOT a doctor of any kind, but is exercising his 
          First Amendment Constitutional RIGHT of FREE SPEECH on the 
          subjects of his choice.


                                         Robert E. McElwaine
From: leah@smith.CHI.IL.US (L.A.Z. Smith)
Newsgroups: rec.food.cooking
Subject: Re: What is Black Sauce?
Date: 3 Oct 92 22:45:47 GMT
Reply-To: leah@smith.UUCP (L.A.Z. Smith)
Distribution: usa
Organization: R. H. E. Smith Corp., Wheeling, IL

In article <1992Sep30.175042.13014@ncar.ucar.edu> donnam@niwot.scd.ucar.edu 
(Donna Melle) writes:

>I finally asked the chinese hostess at my favorite restaurant, what they
>used in their sesame chicken sauce.  She rattled off sugar, vinegar, soy
>sauce, sake and black sauce.  Anyone ever heard of "black" sauce?  

Might be hoisin sauce.  You can get it in Asian groceries.

LAZ Smith leah@smith.chi.il.us
Newsgroups: rec.food.cooking
From: blythedr@infonode.ingr.com (Dennis Blythe)
Subject: Re: rec.food.eating ?
Organization: Intergraph Corporation, Huntsville, AL.
Date: Mon, 5 Oct 1992 01:08:04 GMT

In article <1amch9INNh5u@aludra.usc.edu> wdao@aludra.usc.edu (Walter Dao) writes:
>
>A few weeks ago I asked how to cook crabs. 
>Now I am asking how to eat it .
>
>Ok, I have a few crabs (name your type) steamed to perfection in one hand and
>a hammer in hte other. I crab the beast open and am ready to eat the beast.
>What are the perfect dip for it ? (lemon and salt+ pepper ? mayo ?)
>
>				Walt


  I like dipping crab in lightly salted butter ( like land o' lakes
whipped butter ). I wouldnt advice using pepper since most shell
fish don't go to well with it. I guess if you want you could use
coctail sauce if you are looking for something other than the usual
lemon and butter. If you steamed you crab legs in salt water 
there shouldnt be a need to salt them anymore than that.
  A hint on getting all the crab out in one piece, start at the
tip of the crab leg break the claw that looks kinda like the toenail
off. Pull that out and a long strand of cartilage should slide out
that will leave you with the next section wich will be easier to
break intoand get all the meat out in one piece, if that cartilage is not
removed before hand the meat will be hard to get out. Continue in this
fashion all the way up to the end of the leg. When using this method
you don't even need a nut cracker thingy, or a hammer. I am not sure
what the cracker thing is really called. My mouth is watering thinking
about it!!       Good luck! and enjoy!
   
      Pam
Newsgroups: rec.food.cooking
Subject: Apple Juice in Beef Stew
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 30 Sep 92 00:00:41 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: arielle@NeoSoft.com (Stephanie da Silva)
>One thing that adds a nice flavour to beef stew is to use apple juice
>for
>some of the cooking liquid.

DRIP STEW doesn't have any liquid in it! (To start with that is, when 
it's finished cooking it does).
From: jfh@duke.cs.duke.edu (Fran Heidlage)
Newsgroups: rec.food.cooking
Subject: stand mixers
Date: 5 Oct 92 19:57:35 GMT
Distribution: usa
Organization: Duke University Computer Science Dept.; Durham, N.C.



	There was a discussion here a few weeks ago about mixers.  Naturally,
	although I read them quickly, I didn't save any of the articles.  Of
	course, this past week, I got interested in mixers and started looking
	around.  Several of the local discount stores carry several models in
	the Kitchen Aid line.  Rose Beranbaum, in _The Cake Bible_, recommends
	the K5 model.  I'm not at all sure I need that capacity --- in fact,
	I wonder how well the mixer handles moderate quantities of ingredients
	in such a large bowl (5 quarts, I believe).

	In fact, I wonder if a good GE or Sunbeam stand mixer wouldn't meet my
	needs satisfactorily.  I love to cook, but usually have time to bake
	only about once a week or so.

	Any comments, thoughts and experiences are welcome.

	Fran Heidlage
	jfh@cs.duke.edu
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: Is old flour responsible for bad pie crust?
Organization: Stanford University, California, USA
Distribution: usa
Date: Fri, 2 Oct 1992 21:25:36 GMT

I would suspect the problem with your piecrust had more to do with
the shortening than the flour, what were you using?
Newsgroups: rec.food.cooking
From: morrissey@scivax.stsci.edu
Subject: Re: Thanks for Chocolate Recipes
Organization: Space Telescope Science Institute
Distribution: na
Date: Wed, 30 Sep 1992 23:18:10 GMT

In article <16870B385.M17059T@MBVM.Mitre.Org>, maura@mitre.org writes:
> Thanks to everyone who sent me chocolate recipes.  My heart and tummy are
> eternally grateful.  If anyone is interested, I will post some of the
> recipes I received.  Thanks again all you fellow-chocoholics!!
>  

Yes, please post them...my mouth is watering.


Newsgroups: rec.food.cooking
From: msm@cbnews.cb.att.com (melanie.s.maher)
Subject: Re: REQUEST: Pizza Hut Sauce
Organization: AT&T
Date: Wed, 30 Sep 1992 17:32:55 GMT
Summary: Pizza Hut sauce

In article <1992Sep24.140942.1@kean.ucs.mun.ca>, mcoyne@kean.ucs.mun.ca writes:
> I recently saw a posting of the Pizza Hut pizza crust recipe. Does anyone 
> have the recipe for their pizza sauce? 

Just for laughs, (and I mean *just*) I thought I would post the
recipe from the by now infamous "Gloria Pitzer's Secret Fast Food
Recipes" cookbook.

1 lb jar Prego spaghetti sauce
1/2 cup Concord Grape Wine
1.5 oz envelope onion soup mix
10 oz can tomato soup

Blend one minute in blender until smooth. Heat gently and spoon over
pizza crust or spaghetti.


If anyone tries this....well, I don't know. Maybe you could get
professional help.


Mel
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:Sweet and sour cabbage
Date: 1 Oct 92 16:45:46 GMT
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Distribution: usa
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

In article <1992Sep30.134643.1273@miki.pictel.com> neenan@miki.pictel.com
(Kevin Neenan) writes:
>Help! My girlfriend enjoys cooking gourmet food. At Christmas
>time, she prepares a "Gourmet German meal" which includes every-
>thing from appetizers to desserts. After bragging about access
>to this austere group, she asked me to post a request for the
>one recipe she can't find: Sweet and sour cabbage ( she claims
>it's German?). I'm rather curious because I've only had cabbage
>in a "Boiled Dinner", and I'd like to see this.
>


        I am assuming she means braised red cabbage, which has gorgeous
        color and is somewhat sweet & sour:  a traditional part of my
        Latvian family's Thanksgiving (NO NO NO! Latvians don't have 
        Thanksgiving in November, but hey, I'm a hybrid and so are
        many of our traditions-- whether the cabbage comes from
        Latvia or Germany [where my parents and grandparents lived for
        several years before coming here] I do not know.)

        I will post a recipe tomorrow: in the mean time, it's made 
        from shredded red cabbage, vinegar, carraway, sugar (brown?),
        and a couple of other minor things....it's easy and tasty!

        Elizabeth
From: tseng@oasys.dt.navy.mil (Carol Tseng)
Newsgroups: rec.food.cooking
Subject: Re: corn chowder
Date: 30 Sep 92 20:21:50 GMT
Reply-To: tseng@oasys.dt.navy.mil (Carol Tseng)
Organization: Carderock Division, NSWC, Bethesda, MD

In rec.food.cooking, dschlow@epas.utoronto.ca (Deborah Schlow) writes:
>I'm looking for a good recipe for corn chowder. The corn has been so
>nice this year that I'd like to make soup to freeze. A chicken
>broth-based one would be great. All right, I confess, I love meat.
>Thanks in advance.

Here's an adaptation of a recipe from "The New Basics Cookbook"
(Silver Palate gals).  This is from memory so its not exact.

Corn Chowder

2 T. butter
1 large onion (diced)
4T. flour
2 T. oil
2 large potatoes (diced)
4 C. chicken broth
1 C. Half and half
1 large red pepper (diced)
salt and pepper (to taste)


Melt butter in a Dutch oven and add oil and onions.
Saute on low heat for 3-5 minutes.  Add flour and
stir over low heat for another 3 minutes. (The original
recipe called for bacon which is why I substituted the
oil so that the roux would be okay.)  Add the chicken
broth and potatoes and cook over medium heat until
potatoes are tender (10-15 mins) then add the half and
half and red pepper and correct the seasoning.  (II also
add cooked chopped chicken meat at this point)  Cook
for five more minutes.  If you like a thicker soup,
mix some four (1/4C.) with water to make a smooth paste
and add it to the soup.  Let it cook for a few more minutes
until the soup thickens.

Note:  Make your own chicken stock if you have time (doesn't
take very much effort) because then you'll have the chicken
meat to toss into the chowder and the flavor of homade broth
is much better than canned (plus no MSG.)  My whole family
loved this soup and even my mother-in-law had three bowls!

I for one vote for potatoes in my corn chowder!

Bon appetit,
Carol
From: denisec@amadeus.wr.tek.com (Denise Caire)
Newsgroups: rec.food.cooking
Subject: Re: Hawaiian recipes needed
Date: 28 Sep 92 17:51:19 GMT
Distribution: usa
Organization: Tektronix, Inc., Beaverton,  OR.

In article <1992Sep25.193832.11433@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>The lomi lomi salmon is basically
>diced raw salmon

The salmon is not raw; it is cured in a salt brine.  I'm not sure why
but the idea of eating raw salmon doesn't seem like a healthy idea.
Seems there are parasites or something that can be passed to humans?
(And can't raw salmon cause death in dogs?  I'm foggy on this point.)

Denise "not trying to panic anyone but..." Caire
Newsgroups: rec.food.cooking
From: gpivar@maestro.mitre.org (Greg Pivarnik)
Subject: Re: REQUEST: Salsa Recipes
Keywords: salsa
Reply-To: gpivar@mitre.org
Organization: The MITRE Corporation, McLean, Va
Date: Thu, 1 Oct 1992 19:44:36 GMT

I ran into a new one in Dallas, TX  last year on travel.
It was just like any other basic salsa recipe but with
one exception. Freshly roasted almonds were diced into it.
It made all the difference in the world. At least it is
worthy of trying. I loved it.
-- 
Greg 

--  Be still, be silent...the rest is easy.  --
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: RECIPE: Corn & Chicken Chowder
Organization: Stanford University, California, USA
Distribution: usa
Date: Mon, 5 Oct 1992 15:57:51 GMT

This corn chowder recipe looks excellent.  If you want to cut down
on the fat content however, consider substituting the heavy cream
for buttermilk.  Yes, I really mean it!  The buttermilk give just a
tad of tang.  I'm no buttermilk drinker... but it really works
nicely in this type of cream soup.  Try it and let me know what you
think.
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Newsgroups: rec.food.cooking
Subject: shepard's pie
Date: 29 Sep 92 10:46:56 GMT
Organization: The Ohio State University

By the way, when you make the shepard's pie, mix an egg with the
leftover mashed potatoes before you spread on top - this makes it
taste much better (fresher). - Lori