HDTenEightyP/NetNews huggingface dataset:
From: agc@cci632.cci.com (Anupama Chathampally - co-op)
Newsgroups: rec.food.veg
Subject: Are there any reasonably priced cruelty free products???
Date: 12 Aug 92 19:17:42 GMT
Distribution: na
Organization: [Computer Consoles, Inc., Rochester, NY


	I just went to the body shop yesterday and spent $16+ on a deoderant,
and a tiny bottle each of shampoo and conditioner.  I love getting cruelty free
products but I can't afford them.  I just looked through the FAQ list and saw
a bunch of other places.  Before I write to these places does anyone have any
recommendations on places that are more reasonably priced and have good stuff?
Thanks.
From: un107375@wvnvms.wvnet.edu
Newsgroups: rec.food.veg
Subject: Re: Help a new vegetarian
Date: 19 Aug 92 19:41:02 GMT
Organization: West Virginia Network for Educational Telecomputing

In article <7115@lib.tmc.edu>, lovato@odin.mda.uth.tmc.edu (James Lovato) writes:
> Hi
>     I am not a vegetarian (don't hit 'n' yet), but my sister is. She's
> only been on this diet about two months. Nobody else in our family is,
> so she doesn't really know what to do.
>     She is 16 and very active athletically. She is a very good
> softball player (that's not just big brother bias), and she is going
> to start running cross-country track.
>     She needs to keep her weight up through cross-country season for
> softball. I want to make sure she stays (becomes) heathy.
>     I need general guidelines and advice. Any specific recipes should
> be quick and easy to make (no fancy ingredients).
>     Please e-mail me with responses (I don't read this group).
>     Thanks.
>                                             James Lovato
>                                             lovato@odin.mda.uth.tmc.edu


Any creative recipes with loads of vegetables and fruits should supplement for
the vitamins.  Usually lentils, soups and beans, potatoes and rice would
provide the proteins and starch.  

Balu
Newsgroups: rec.food.veg
From: traub@btcs.bt.co.uk (Michael Traub)
Subject: Re: Vegan dilemma concerning pancreatic enzymes.
Organization: BT Customer Systems, Brighton, UK
Date: Sat, 22 Aug 1992 00:26:32 GMT

In article <1992Aug20.171651.23638@spdcc.com> dyer@spdcc.com (Steve Dyer) writes:
>Or perhaps take a look at a book on gastroenterology
>which will have "digested" many of these.

I may have mentioned this before but anyway; my father is a highly
regarded specialist physician. He specialises in gastroenterology.
He also has had 18 inches of his intestine cut out due to
diverticulitis which he failed to diagnose. So much for western
medicine. So much for gastroenterology.


-- 
Michael Traub
Newsgroups: rec.food.recipes
From: 6310550@LMSC5.IS.LMSC.LOCKHEED.COM
Subject: MAIN VEG Chili Rellenos and Salsa
Keywords: MAIN OLVEG MEXICAN
Organization: Lockheed Missiles & Space Company, Inc.
Date: Thu, 13 Aug 1992 03:55:36 GMT


A friend fixed these for dinner the other night & they were the BEST
I've had in ages !!

CHILI RELLENOS
==============
6 large mild green chilies (canned work best)
1/2 lb montery jack cheese (I like the jalapeno jack cheese here)
flour
6 eggs
1/2 tsp salt
oil for frying

Cut montery jack cheese into 1x3 inch pieces and wrap in prepared
chili.  Dust with flour and set aside.  Seperate eggs.  Beat egg
whites till stiff.  Fold in 1 tsp flour, salt & yokes.  Heat 1/4" oil
in skillet & drop a large spoonful of the egg mixture into skillet.
Lay a stuffed chili in the center of the mixture.  Top and enclose
with another spoonful of the egg mix.  Turn and cook till golden
brown.  Pour salsa over the top (& perhaps some grated cheddar cheese!)

SALSA
======
=====
1 Tbs oil
1/2 Cup chopped onion
2 cloves minced garlic
3 1/2 Cups pureed tomatoes
1 Cup water
1 tsp salt
1/4 Cup chopped cilantro
1-2 chilies

Heat oil in saucepan.  Add oil and garlic.  Saute till onion is soft.
Add pureed tomatoes, water & salt.  Boil. Reduce heat and simmer 5 min.
Add cilantro.
From: darsie@eecs.ucdavis.edu (Richard Darsie)
Newsgroups: rec.food.recipes
Subject: MAIN LVEG: Conchiglie tutto giardino
Keywords: MAIN LVEG PASTA
Date: 18 Aug 92 02:32:31 GMT
Organization: NASA Dryden, Edwards, Cal.

[I'm not certain if this made it out to the world, so here it is again.  MFS]


Conchiglie tutto giardino (This is a 4-star recipe!)
Source: Vegetarian Epicure, Book Two

1-1/2 c. sliced carrots      2 T. basil, 3 cl garlic	
1 c. chopped green onion     salt, pepper, sugar	
1 chopped red onion          1 T. each flour, parsley	
7 tomatoes, sliced           6 oz. tomato paste	
3 c. sliced zucchini         1/2 c. Parmesan	
1 bell pepper                1 c. light cream (I use half-and-half)
1.5 c. white wine            1.5 lb. shell pasta	

Saute carrots, onions, parsley, basil, garlic for about 15 min.  Cover 
and simmer for 15 more min.  Add tomatoes, zucchini, bell pepper, 
wine, salt, pepper, sugar.  Simmer 45 min.  In separate pan, melt 1 T.
butter, add flour.  Cook roux over very low heat, whisk in heated 
cream.  Add tomato paste, whisk until mixture is very smooth.  Stir into
vegetables along with Parmesan.  Toss mixture with cooked pasta.
Note: original recipe called also for turnips but they're not my
favorite so I left them out.
--
From: jswitzer@afit.af.mil
Newsgroups: rec.food.recipes
Subject: REQUEST Pizza
Date: 13 Aug 92 14:54:09 GMT
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: NASA Dryden, Edwards, Cal.


I have been searching for a good pizza dough recipe for ages.  I have
yet to find any recipe or packaged mix that comes even close to 
restaraunt pizza dough.  

If you have a good sauce recipe, that would be appreciated too.  And for
that matter, what mix of cheeses to do you use?


Chip Switzer                            "A witty saying proves nothing." 
jswitzer@afit.af.mil                              -- Voltaire 
Newsgroups: rec.food.recipes
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: ADMIN Status
Organization: NASA Dryden, Edwards, Cal.
Date: Thu, 13 Aug 1992 03:54:11 GMT

I've been assured that the Ethernet problem that's kept me offline
has been fixed in my absence.  If it hasn't been, you won't see this
anyway.

I'll post a couple of recipes and a request and check them on another,
offsite system that I have access to.  I certainly hopes this works.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot
Newsgroups: rec.food.recipes
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: REQUEST Pasta and Rice
Organization: NASA Dryden, Edwards, Cal.
Date: Thu, 13 Aug 1992 03:59:50 GMT

I've had several requests for pasta and rice recipes.  Rather than
post each one, I'll just put out a general request.

Does anyone have quick or ethnic (or both) pasta and rice recipes?

If so, please send them to me.  I'll probably post these as one or
more collections.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot
Newsgroups: rec.food.recipes
From: alz@grumpy.cray.com (Andrew Zachary)
Subject: MAIN Chicken with Orange Flavor
Keywords: MAIN CHICKEN Chinese
Organization: NASA Dryden, Edwards, Cal.
Date: Tue, 18 Aug 1992 02:33:42 GMT

[I'm not certain if this made it out to the world, so here it is again.  MFS]

This recipe is an approximation to the Chicken with Orange Flavor
served at Szechuan Taste, the first Szechaun restaurant in the U.S.
Szechuan Taste opened in New York City in roughly 1969, and the food
was hot, strongly flavored, and wonderful.  The restaurant was still
good in the in the late 70's, but has since disappeared.  A pity,
because many of its dishes were great.

Chicken with Orange Flavor

Ingredients:

1 pound chicken breasts, cut into 1" cubes.
8 pieces dry hot red pepper, ***deseeded***
  outer skin (no pith) from a thin-skinned orange, like a
  Valencia, cut into 1" pieces

Marinade
1 1/2 T cornstarch
1 1/2 T water
1 T     soysauce

Seasoning Sauce
2 T soysauce
1 T dry sherry or chinese wine
1 T sugar
1 t cornstarch
1 t sesame oil
    Juice from an orange (roughly 1/4 cup)

Procedure:
1. Cut up chicken.  Mix marinade until smooth, then add chicken.  Stir
to coat evenly, and then let sit for 1 hour.

2. Mix seasonings

3. Deep fry chicken at 350 F until just crisp.  Drain on paper towels.

4. Heat 2T oil in a wok until very hot.  Add the orange peel and let
it start to char.  Add red peppers and char them, then quickly add the
chicken pieces.  Stir-fry until the chicken is heated through, then add
the seasonings.  Stir until thickened and then turn off heat.

Notes:

1. I always wear gloves when working with the dry hot peppers.  Eight
peppers makes the dish quite hot, but you can add more if you want.  I
always open all the windows when I fry the peppers.









--
Newsgroups: rec.food.recipes
From: COHEN@CUMULI.vmsmail.ethz.ch
Subject: BAKERY VEG Carrot Cake
Keywords: BAKERY OLVEG CAKE METRIC
Organization: NASA Dryden, Edwards, Cal.
Date: Thu, 13 Aug 1992 03:56:35 GMT


I have managed to make very tasty carrot cake with the following
recipe that I was given by my girl friend.

Carrot Cake

~300g wholemeal flour,
~300g brown sugar,
200-250g vegetable oil,
3 eggs,
100g natural yoghurt,
1 teaspoon baking powder,
1 teaspoon nutmeg,
2 teaspoons cinnamon,
1/2 teaspoon salt,
125g desiccated coconut,
500g grated carrot.
a handful of raisins

Mix the oil, eggs and yoghurt in a bowl add the sugar and mix well
add the rest of the ingredients while mixing well.
Put in tin and bake at 150 degC for 1.5-2 hours

Cheers,
Mark
From: Pat.Churchill@bbs.actrix.gen.nz
Newsgroups: rec.food.recipes
Subject: BREAD COLLECTION VEG Bread machine recipes
Keywords: BREAD COLLECTION VEG
Date: 18 Aug 92 02:27:42 GMT
Organization: NASA Dryden, Edwards, Cal.

[This was posted before, but may not have escaped to the world.  MFS]

Here is a collection of recipes I have been using with my bread
machine these past two months.

Light Rye and Sunflower Seed Bread

1 1/2 tsp dried yeast
3/4 cup rye flour
1 3/4 cups bread flour
1/4 cup gluten
1 tsp salt
1 tab malt
1 cup water
1 tsp sugar
1 tab oil

Chuck in.  Press play.  Add 3 tabs toasted sunflower seeds at the beep.

Sourdough Wheat

1 cup sourdough starter
2/3 cup warm milk
2 tablespoons butter
1 tsp salt
1 cup hard wheat (wholemeal) flour
2 cups bread flour
2 tsp yeast
1 teaspoon gluten
2 tabs toasted sunflower seeds at the beep

Mixed Grain Bread

2 tsp yeast
1 cup hard wheat (wholemeal) flour 
1 cup white bread flour
1/4 cup gluten
1/2 cup oats whirred in blender
1/2 cup rye flour
2 tabs malt
1 tab brown sugar
4 tabs margarine or butter
1 teaspoon allspice
1 cup warm water
1 tsp salt
1 size 6 (medium) egg

Buttermilk Egg Bread

1 1/2 tsp yeast
2 cups bread flour
4 tsp sugar
1 tsp salt
3 tsp butter
1 egg
1/2 cup buttermilk
1/4 cup water

Barley loaf

1 1/2 tsp dry yeast
1/2 cup barley flour
2 cups bread flour
1/4 cup gluten
1 1/4 tsp salt
1 teaspoon honey
1 cup water
1 tsp sugar
2 tabs margarine

Corn Bread

1 1/2 tsp yeast
1 3/4 cup fine cornmeal
1/8 cup gluten
pinch ascorbic acid
1 tab skimmed milk powder
1 tab sugar
1 tsp salt
1 tab butter
200ml water

Makes nice crisp toast.

Pesto Bread

400g flour
1 1/2 tsp yeast
2 1/2 tsp sugar
1/2 tsp salt
2 tabs pesto (I use commercially made stuff)
1 tab olive oil
250ml water
pinch ascorbic acid

At the beep add 1/4 cup sundried tomatoes chopped into chunks.  Great
loaf to have with soup.

Sourdough Bread

280g flour
1 cup proofed sourdough
1 tsp yeast
1 tab sugar
1 tsp salt
1 tab dried milk
1 tab butter
about 1/2 cup water (depends how runny the sourdough is.  If the dough
is too stiff, add a little more water).


Applesauce bread

1 1/2 tsp dried yeast
1 1/2 cups bread flour
3/4 cup hard wheat (wholemeal) flour
3/4 cup rolled oats whirled in blender
1/2 cup applesauce
1 tsp mixed spice
2 tsp cinnamon
1 tab brown sugar
1 egg
1 tab butter
1 tsp salt
3/4 cup water
1/2 cup raisins added at the beep.

--
Newsgroups: rec.food.recipes
From: "Dave Record, Manager, MSD Computing Services"
      <record@force.ssd.lmsc.lockheed.com>
Subject: MAIN Steamed Orange Roughy Fillets (A classic Chinese recipe)
Keywords: MAIN FISH CHINESE
Organization: NASA Dryden, Edwards, Cal.
Date: Tue, 18 Aug 1992 02:29:57 GMT

[I'm not certain if this made it out to the world, so here it is again.  MFS]

STEAMED ORANGE ROUGHY FILLETS        (A classic Chinese recipe)

1   tablespoon soy sauce
1   teaspoon hoisin sauce
1   teaspoon brown bean sauce
1/4 teaspoon Aisian sesame oil
1   teaspoon finely minced garlic
1   teaspoon very finely minced ginger root
2   Orange Roughy fillets, 5 to 6 ozs each and 3/4 inches thick
2   dried shiitake mushrooms, soaked in warm water to cover
    for 20 minutes, drained, stemmed and slivered
4   large sprigs cilantro

In a small bowl, stir together soy sauce, hoisin sauce, brown bean
sauce, sesame oil, garlic and ginger root.

Place fillets in a shallow dish about 9 inches wide, tucking the
thin ends under to make an even thickness.  Pour the soy sauce 
mixture evenly over the top, arrange mushroom slivers on the fillets
and top each fillet with a cilantro sprig.

Set the dish on a steamer rack placed above boiling water, cover, and
steam 6 to 7 minutes or until fish is translucent; do not overcook.

Discard steamed cilantro sprigs and garnish with remaining cilantro.
Spoon pan juices over steamed rice.  Serve with stir-fried snow peas
or broccoli and fresh fruit for dessert.

Makes 2 servings.  Per serving: 192 calories, 36 g protein, 
3 g carbohydrate, 3 g fat, 958 mg sodium, 63 mg cholesterol.

Lower sodium version: use a reduced sodium soy sauce.


--
Newsgroups: rec.food.recipes
From: darsie@eecs.ucdavis.edu (Richard Darsie)
Subject: DESSERT VEG: berry cobbler
Keywords: DESSERT VEGAN COBBLER
Organization: NASA Dryden, Edwards, Cal.
Date: Tue, 18 Aug 1992 16:52:32 GMT


Here's a good summertime treat for y'all:

BERRY COBBLER
Source: San Francisco Chronicle, July 24, 1991

3 c. blackberries
1/2 c. sugar
1 T. cornstarch
1 T. lemon juice
1 c. flour
1/2 c. sugar
1-1/2 tsp. baking powder
dash salt
1/4 c. butter/margarine
1/2 c. milk

Mix lemon juice and cornstarch; toss with berries and 1/2 c. sugar.
Spoon into a deep baking dish and set aside.  Mix flour, 1/2 c. sugar,
baking powder and salt.  Cut in butter till mixture resembles coarse
meal.  Add milk and stir till just combined.  Spoon over berries.
Bake at 350F for 30 minutes or until lightly browned.

Instead of all blackberries I use a mix of blackberries, raspberries
and strawberries. YUM!!
From: zeke@reed.edu (Zeke Koch)
Newsgroups: rec.food.recipes
Subject: BAKERY VEG Banana Muffins
Keywords: BAKERY VEG banana muffin
Date: 18 Aug 92 02:26:10 GMT
Organization: NASA Dryden, Edwards, Cal.

[I'm not certain if this made it out to the world, so here it is again.  MFS]

These make the best non-caffeinated muffins I have had yet.  The recipie 
was adapted from _Breadtime_Stories_ by Susan Jane Cheney. (Which, by
the way, is one of the best "readers" cookbooks I have seen in a while.)

Dry Bowl

2 Cups flour (whole wheat for me, but white works fine too)
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt

Small Bowl
2/3 Cup Soy Milk (Recipie says regular works too, but I haven't tried it)
4 tsp lemon juice.
Let this sit for three min or so.  I just prepare it first and let it
sit while I do the rest.

Wet Bowl
1/4 cup oil (I use canola)
1/3 cup maple syrup
1 egg
2 bananas
Mix and beat well.

Then mix the soy milk and into the wet bowl and mix together.
Finally pour the wet into the dry and stir about 20 times.  (i.e. the
absolute minimum you can handle)  it should still be lumpy.
Pour it into muffin tins and bake at 400 for 20min.

Or if you like you can bake it in a bread pan at 350 for about an hour.

I often add a bit o' nutmeg if I'm feeling spunky :-)

Zeke Koch

--
Newsgroups: rec.food.recipes
From: rwu@ismdqa.intel.com (Ronnie Wu )
Subject: APPETIZER OVEG Chinese Tea Egg
Keywords: APPETIZER OVEG Chinese
Organization: Intel Corp.
Date: Tue, 18 Aug 1992 16:53:31 GMT

[I'm not certain if this made it out to the world, so here it is again.  MFS]

	Reading about boiled egg reminds me the Chinese Tea Egg :
---------------------------------------------------------------------
	6 hard boiled eggs.
	A pinch of dark tea leaves or use 1 Lipton tea bag.
	1 table spoon dark soy sauce.
	1 tea spoon salt.
	1 whole aniseed.

	Crack the egg shell all around to each egg (don't peel it)
so the flavor can get in. 
	Put all the ingredients in a pot, add enough water to cover 
the eggs. Bring it to boil and let simmer of 2 - 3 hours. Serve the
egg warm (egg only).

	variation :

	substitute '1 tea spoon salt' with '2 table spoon suger', now 
peel the egg shell then cook them. Serve the egg in a small bowl with
3-4 table spoon of the liquid.

	Keep the leftover eggs in refrigerator with the liquid.

Ron
rwu@mattec.intel.com
From: grimoire@byron.u.washington.edu (John Greer)
Newsgroups: rec.food.recipes
Subject: MAIN Cornish pasties
Keywords: MAIN
Date: 20 Aug 92 22:04:55 GMT
Organization: University of Washington, Seattle


[I found this on rec.food.historic, in a discussion of the Cornish
miners, and their descendents, taking these to the mine for lunch.
MFS]

Well, since no one else seems to be posting a recipe for these, here's
mine, from a WWII vintage English baking book.

Cornish Pasties

Crust:   4 c flour              1 1/3 c shortening (soft)
         4 tsp baking powder    1 c hot water
         2 tsp salt             2 tbsp lemon juice
               2 *unbeaten* egg yolks

Sift together dry ingredients.  Cream shortening, egg yolk, and lemon
juice.  Dump this into the flour, then pour in the hot water and stir
in until well mixed.  Chill.

Filling: 1 lb. round steak, cut into cubes 1/4 in. square or smaller.  (This
            is important, as the meat goes raw into the pasties.)
         1 c raw potatoes, finely diced 
         1 raw onion, ditto       2 1/2 tbsp butter
         1/2 c heavy cream        salt, pepper, celery and parsley
                                      (chopped finely) - no amounts given)

Blend meat, potatoes, onion, and seasonings.  Divide the dough into 4
equal pieces; roll each out into a plate-sized circle, 1/4 in. thick,
10 in. across.  Place 1/4 of the filling on one side of the circle,
well away from the edges (to facilitate sealing) and dot with butter.
Wet the edges of the pastry, fold over, and pinch firmly to seal.
Prick the tops of the pasties to let steam out.  Bake for about two
hours at 325 F.  After 1 hr. 45 m., cut a slit in the top of each
pasty and insert 2 tbsp cream.

Serves 4 to 8, depending on appetite.  To make it even more
authentically Cornish, substitute 3/4 c very finely diced turnip for
the same amount of the onion.

This dough also makes great piroshki, if you're into Russian food.


                                         -- Sara Greer
                                            (by way of my spouse's account)
Newsgroups: rec.food.recipes
From: masterov@ecn.purdue.edu (Michael Masterov)
Subject: DESSERT LOWFAT Banana Freese
Keywords: DESSERT SNACK LOWFAT banana
Organization: NASA Dryden, Edwards, Cal.
Date: Tue, 18 Aug 1992 16:51:44 GMT

[I'm not certain if this made it out to the world, so here it is again.  MFS]

For all of you folks out there watching your weight this summer...

Low Fat Banana Freeze

4 bananas
2 packages Sugar Free Strawberry Flavored Gelatin
1 cup nonfat plain yoghurt plus up to 1/2 cup more
3 Tbsp cocoa powder
1 tsp vanilla extract
1 cup boiling water plus up to 1/2 cup more

Place cocoa powder and gelatin powder in a blender.  Add boiling water
and blend until the gelatin is dissolved.  Peel bananas and add to
blender.  Blend for a few seconds, then add yoghurt and vanilla.
Blend until smooth.  The result will be a thick liquid that has the
consistency of a shake.  If it is too thin, add a little more yoghurt
(1/2 cup) and more gelatin (1/2 pkg) and blend for a few seconds,
until smooth and uniform.  Let sit in freezer for one hour or until
the mixture sets - the texture is like a mousse.

Variation: Increase gelatin to 3 packages, reduce water to 1/4 cup, omit
chocolate and vanilla, and add 1 1/2 cups champagne when adding yoghurt.
This version is more caloric but it tastes better and packs a bit of a kick.

Important note: If you plan to make this dessert more alcoholic, you MUST
increase the amount of gelatin.  Use plain unflavoured if you don't want the
extra sweetness, but keep in mind that the alcohol will interfere with
setting of the gelatin, so you need more.

Other fruit can partially replace banana (raspberries are great) but kiwi
and pineapple are unuseable - the gelatin will not set.

***************************************************************************
*  Michael Masterov           *          masterov@ecn.purdue.edu          *
*  Purdue University          ********************************************* 
*  Chemical Engineering Dept  *     Wherever you go, there you are -      *
*  West Lafayette, IN 47907   *                       Buckaroo Banzai     *
***************************************************************************


Newsgroups: rec.food.recipes
From: tlh8c@faraday.clas.Virginia.EDU (Thomas Lee Horton)
Subject: SOUP LOWFAT VEGAN Tomato-Coriander Soup with Lentils
Keywords: SOUP LOWFAT VEGAN TOMATO LENTIL
Organization: University of Virginia
Date: Tue, 18 Aug 1992 02:34:58 GMT

[I'm not certain if this made it out to the world, so here it is again.  MFS]

I pass this on verbatim from Fiona in the UK, who suggested that I post it.
It sounds delicious.  I have done the exchanges.  It's a TOMATO-CORIANDER
SOUP.

------
Tomato and Coriander soup with lentils

Serves 2 (I think 3 or 4)

1 small onion
1 small tomato
50g/2oz split red lentils
400g/14oz can chopped tomatoes
1 tbsp tomato puree
1 tsp ground coriander
pinch of sugar
seasoning

Place the onion and carrot with 120ml/4fl oz water in a pan and cook
gently for 5-10 minutes or until the vegetables are cooked. Do not
drain.

Meanwhile, cover the lentils with water in a small pan. Bring to the
boil, then reduce the heat and simmer gently for about 10 minutes or
until the lentils are cooked. Drain, set aside and keep warm.

Add the tomatoes, tomato puree, coriander and another 250ml/8fl oz
water to the onion, carrot and cooking liquid in the pan and cook for
5 minutes. Remove the pan from the heat and allow to cool slightly.

Transfer the soup to a food processor or liquidiser and whizz until
smooth. Return to the pan, add a pinch of sugar and season to taste.
Stir in the lentils and serve at once.

------

There you go!  Thanks, Fiona!

EXCHANGES:  1.5 protein, 3 veggies
--
Newsgroups: rec.food.recipes
From: clsi!glenn@uunet.UU.NET (Glenn Boysko)
Subject: REQUEST Linguini con Salmon
Reply-To: shafer@rigel.dfrf.nasa.gov
Organization: NASA Dryden, Edwards, Cal.
Date: Thu, 20 Aug 1992 14:52:05 GMT


I will be entertaining guests and would love to serve "Linguini con
Salmon."  Does anyone know of a good recipes?

Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: REQUEST: something with peaches
Organization: Stanford University, California, USA
Distribution: usa
Date: Fri, 14 Aug 1992 16:04:20 GMT

Wonderful recipe if you have really ripe peaches.  Most peach pies
lose their flavor in cooking because they are sooo sweet.  Here's a
wondeful solution:

Fresh Peach Pie

Prepared cooked crust (any kind)
10 marshmallows
1/4 cup milk
1 large tub of Cool-Whip or equal amount of stiffly beaten
  whipped cream
2 cups sliced ripe peaches

Melt marshmallows in milk over low heat.  Stir as it melts.  Be
careful to keep it from burning.  When it's melted, cool slightly.
Fold in the Cool-Whip and then the peaches.  Mound into pie shell.
Garnish with mint leaves and peach slices just before serving.  Best
if allowed to set-up a bit in the frig. (couple of hours).

marilee at stanford
Newsgroups: rec.food.cooking