HDTenEightyP/NetNews huggingface dataset:
From: gts@gnu.ai.mit.edu (The Evil Microwizard)
Newsgroups: rec.food.cooking
Subject: REQUEST: savory beef brisket
Date: 22 Dec 92 08:31:27 GMT
Reply-To: gts@gnu.ai.mit.edu
Distribution: usa
Organization: MIT Artificial Intelligence Lab
NNTP-Posting-Host: churchy.gnu.ai.mit.edu

hi there.  i'm looking for a savory brisket recipe to make for
christmas day.  i have one, but it's based on a sauce called 'saucy
susan' which i'm not sure i can find here in seattle.

has anyone got any favorite recipes?  i want to serve it with homemade
potato fritters a la australian chablis :)

awaiting eagerly!  post or email... and thanks for your attention.
--
Greg Samson / Dr. Evil Microwizard (gts@gnu.ai.mit.edu)
Newsgroups: rec.food.cooking
From: skwong@cuse1.se.cuhk.hk (Wong Sai Kee (Graduate Assistant))
Subject: Re: Mac Recipe Software: testers wanted
Organization: Faculty of Engineering, The Chinese U. of Hong Kong
Date: Wed, 30 Dec 1992 04:10:36 GMT

In order to save shipping & handling, why don't you post the program
on the net or ftp site?

Mr.Sai-Kee WONG
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, Oil FAQ
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Wed, 23 Dec 1992 14:48:00 GMT

Thanks to Oliver Sharp for pointing out something I forgot about peanut oil.
Here is a revised version.

mahmood@lambda.msfc.nasa.gov (Rafique Mahmood) writes...
>I read an article about cooking disaster with olive oil. I don't know
>when to use what oil. 
>
>Some info will be greatly appreciated.

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.
SESAME OIL -	Strongly flavored.  Primarily used as a flavor or garnish in
		Chinese-style stir-fries.  Don't use it unless _specifically_
		called for in a recipe.

VEGETABLE OIL -	This is a standard little-taste all-purpose oil.  You can use 
		this if a recipe calls for "oil"
CORN OIL -	Much the same as vegetable oil.  You can use this if a recipe 
		calls for "oil"
CANOLA OIL - 	Much the same as vegetable oil.  You can use this if a recipe 
		calls for "oil"

PEANUT OIL -    Comes in two types...Refined and unrefined.

    Refined -	Contains a mild flavor.  I usually use this as the oil in 
		stir-fries.  I don't use it in cakes, etc, and have never tried,
		so I can't tell you if it works or not.  If stir-frying, you
		can use this as "oil."

    Unrefined -	Strongly flavored, more strongly scented.  Used more as a 
		garnish than as a cooking oil.  This can be used as the cooking
		oil in stir-fry.  Don't use (except in stir-frying) unless 
		"Peanut oil" is specifically called for.

If anyone else has suggestions for this, I'll update it and keep it as an 
"Oil FAQ".  

Joel
Xref: sparky rec.food.cooking:24114 sci.chem:5609 sci.bio:4730
From: bouche2@server.uwindsor.ca (BOUCHER DAVID            )
Newsgroups: rec.food.cooking,sci.chem,sci.bio
Subject: Re: Left-handed sugar; dextrose and glucose
Date: 30 Dec 1992 23:22:14 GMT
Followup-To: rec.food.cooking
Organization: University of Windsor, Ontario, Canada

In article <des.62@helix.nih.gov> des@helix.nih.gov (David E. Scheim) writes:

>Various drug protocols in Europe specify infusion of glucose, while similar 
>protocols in the United States usually specify dextrose. 

"Dextrose" and "glucose" are different names for the same substance.  The nomenclature stems from the fact that glucose is the most common dextrorotary 
monosaccharide. 

Incidentally, fructose is also known as "levulose" for a similar reason.

- db
From: aad@siemens.com (Anthony Datri)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Keywords: GACK!!!!!!
Date: 30 Dec 92 20:37:55 GMT
Organization: Siemens Corporate Research, Princeton (Plainsboro), NJ

>I server bagna cauda as an appetizer at a dinner party last year.

I dunno what that is, but I know that I'm always annoyed when I grab an
innocent-looking batter-covered hors d'oeuve (probly speled rong) somewhere
and bit into it to find something evil like liver or tuna.

-- 

======================================================================8--<
Xref: sparky rec.food.cooking:23934 sci.med:23108
From: geb@cs.pitt.edu (Gordon Banks)
Newsgroups: rec.food.cooking,sci.med
Subject: Re: Aluminium and Alzheimers
Date: 28 Dec 92 01:01:25 GMT
Reply-To: geb@cs.pitt.edu (Gordon Banks)
Followup-To: rec.food.cooking
Organization: Univ. of Pittsburgh Computer Science

FAQ compilers please capture this so we can avoid this discussion every
month from now on.

-- 
----------------------------------------------------------------------------
Gordon Banks  N3JXP      | "I have given you an argument; I am not obliged
geb@cadre.dsl.pitt.edu   |  to supply you with an understanding." -S.Johnson
----------------------------------------------------------------------------
From: euacon@eua.ericsson.se (Cristina Olsson)
Newsgroups: rec.food.cooking
Subject: Re: lobster
Date: 23 Dec 92 11:00:23 GMT
Reply-To: euacon@eua.ericsson.se
Organization: Ellemtel Telecom Systems Labs, Stockholm, Sweden

Hi, 
I don't know if this will appiel to you, but I have this great recipe on a
baked lobster in a gratin-dish..

For two persons

2 cooked lobsters
100 g freash chooped muchrooms
1/2 choped yellow onion
butter

Split te lobster in half, you are going to use it later.
Take out the meat of the lobsters, don't forget the clow meat,
mix this and heat it up in a pan, for a few minutes (3-5 minutes).

Add 
1 tablespoon flour
2 1/2 dl cream
and heat it for another few minutes.

Add
2 tablespoon cognac
4 tablespoon maderia
Burn of 

Add 
2 tablespoons with wipped cream
mix it gently, 
taste of with a little bit of salt and peppar

Put the mix in the lobster shells, put a little parmesan on the top,
place it a hot oven, with the grill on, until it gets a nice colore.

Eat at ones, I serve it with rice and green sallad.

	Have a very nice Cristmas
	Cristina
Newsgroups: rec.food.cooking
From: alanb@cheque.uq.oz.au (Alan Barlow POP a/c)
Subject: Re: What is Suet??
Organization: Prentice Centre, University of Queensland
Date: Tue, 22 Dec 1992 01:15:41 GMT

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
From: jerryg@jaiser.rain.com (Jerry Gaiser)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: Thu, 31 Dec 92 10:47:16 PST
Organization: Jerry's Attic, Gaston OR

arielle@taronga.com (Stephanie da Silva) writes:

> In article <1992Dec30.202521.15133@walter.bellcore.com>, dfw@thumper..bellcor
> > In article <8253@lib.tmc.edu> drg@biomath.mda.uth.tmc.edu (David Gutierrez)
> > >My sister used to eat whole, raw onions with prepared mustard.
> > 
> >  Boy this brings back memories.  My dad would eat raw onion sandwiches
> > with dijon mustard. It had to be on Pepperidge Farm White bread. 
> > Sometimes he would add some sharp NY cheddar. 
> 
> I love to make liver sausage sandwiches with mustard and lots of
> sliced raw onions.  Yum.
> 

Yummm.... I also used to love Spam and onion sandwiches with lots of mayo.
For some reason they just cry out to be combined.

> Geez.  Is it time to post my gross foods file again?

Sure, why not?

--
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: 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: Tue, 22 Dec 1992 22:21:00 GMT

In article <1992Dec22.212919.4534@lambda.msfc.nasa.gov>, mahmood@lambda.msfc.nasa.gov (Rafique Mahmood) writes...
>I read an article about cooking disaster with olive oil. I don't know
>when to use what oil. 
> 
>Can we not use olive oil in baking?
> 
>When to use corn or canola, or veg oil for baking or cooking.
> 
>Some info will be greatly appreciated.

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.
SESAME OIL -	Strongly flavored.  Primarily used as a flavor or garnish in
		Chinese-style stir-fries.  Don't use it unless _specifically_
		called for in a recipe.

VEGETABLE OIL -	This is a standard little-taste all-purpose oil.  You can use 
		this if a recipe calls for "oil"
CORN OIL -	Much the same as vegetable oil.  You can use this if a recipe 
		calls for "oil"
CANOLA OIL - 	Much the same as vegetable oil.  You can use this if a recipe 
		calls for "oil"

PEANUT OIL - 	Contains a mild flavor.  I usually use this as the oil in 
		stir-fries.  I don't use it in cakes, etc, and have never tried,
		so I can't tell you if it works or not.  If stir-frying, you
		can use this as "oil."

I hope this helps.
Joel
Newsgroups: rec.food.cooking
From: mvp@netcom.com (Mike Van Pelt)
Subject: Re: Request for HOT peppers
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Date: Tue, 22 Dec 1992 00:01:23 GMT

In article <Ti42VB3w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>deniseo@hpmwtd.sr.hp.com (Denise O'Connor) writes:
>>  Recipe for the HOTTEST chili peppers to use in cooking.
>Habanero, a.k.a. scotch bonnet peppers, are reputed to be the
>hottest. Some claim that there are some Thai peppers equal or
>hotter.

Thai peppers, though (at least, the ones I've had) taste pretty much
the way you expect peppers to taste, only hotter.  Habaneros taste ...
strange.  I think they must be an acquired taste, like cilentro.  Not
that they actually taste much like cilentro -- to me, cilentro tastes
like turpentine, and habaneros taste like some kind of exotic over-ripe
tropical fruit.  But they have a similar overpower-everything-else
quality to their flavor.

-- 
Mike Van Pelt          | What happens if a big asteroid hits Earth?
mvp@netcom.com         | Judging from realistic simulations involving a
                       | sledge hammer and a common laboratory frog, we
                       | can assume it will be pretty bad. -- Dave Barry
From: glazier@isr.harvard.edu (Andrew Baker Glazier)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Date: 22 Dec 92 19:04:48 GMT
Organization: Harvard University, Cambridge, MA

.... and then there was the time my nephew was making a sandwich for a
picnic. He found peanut butter and blackberry jam on a shelf in our pantry.
The latter  jar was almost empty; after he'd finished it he reached for the
full one behind it. He came outside to join us, took one bite and threw up
on the lawn. I went into the pantry and saw an opened jar of black caviar
on the counter.
-- 
"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.
From: mmm@cup.portal.com (Mark Robert Thorson)
Newsgroups: rec.food.cooking
Subject: Re: Beef Barley Soup
Date: Fri,  1 Jan 93 01:59:07 PST
Organization: The Portal System (TM)

You must have a lot of time on your hands.  That is a very labor-intensive
soup.

BTW, I forgot to mention in my recipe that I follow a low-salt diet.
The salt in the beef is sufficient for me.  Almost anybody else will
want to add 1/4 to 1/2 teaspoon of salt, at the least.  Also, the recipe
works better if you don't add oil to the pot before frying the meat, even
if the meat is very lean.  Go ahead and allow the meat to stick to the side
of the pot.  It'll come off later when you deglaze the pan.
From: sonyab@sail.LABS.TEK.COM (Sonya Babbitt)
Newsgroups: rec.food.cooking
Subject: RECIPE: Almond Roca Candy
Keywords: Recipe
Date: 23 Dec 92 18:06:42 GMT
Organization: Tektronix Inc., Beaverton, Or.


A few days ago someone asked about a recipe for almond roca.
I finally brought mine from home.

	Chocolate Almond Roca


	1/2 pound Chocolate
	  melt in double boiler

	2 cups sugar
	1 pound butter ( 4 sticks)
	Cook in sausepan to hard crack stage 300 degrees on a candy
	thermometer.
	Stir constantly

	When getting near 230 degrees watch closely.

	1. spread on foil and let cool  (I usually put it in my cool garage)
	2. spread 1/2 of melted chocolate on top of candy
	3. sprinkle ground nuts on chocolate (often I use walnuts instead of 
	   almonds)  slightly press nuts into chocolate.  Let cool till
	   chocolate is hardened.
	4. Turn candy over and spread other half of chocolate onto 
	   candy and sprinkle with chopped nuts.  Let cool and harden.
	5.  break into peices

Enjoy

Merry Christmas to all...
Sonya Babbitt
Newsgroups: rec.food.cooking
Subject: Re: Egg Grades
From: kristen@telerama.pgh.pa.us (Kristen McQuillin)
Date: Mon, 21 Dec 1992 16:29:28 GMT
Organization: Telerama
X-Newsreader: TIN [version 1.1 PL7]

Doug Harper (doug@pizzabox.dialogic.com) wrote:

: 60 minutes or 20/20 or some such show had an article on egg quality a couple
: of years ago.  They claimed the only difference between grade AA and grade A 
: eggs was expected time on the shelf.  So the eggs that went to a major   
: supermarket chain and were expected to move quickly got an AA rating, those 
: headed for 7-11 or local delis got an A rating.

While egg producers might _package_ their eggs according to the
expected time on the shelf, the grading standard for eggs does come
from the viscosity of the eggs. Viscosity deteriorates with time, so
it may just be easier for the farmers to mislabel what start out as AA
eggs, but will probably be sold in the future at an A grade. Perhaps
it keeps them from having to deal with lawsuits or avoids problems
with federal labelling laws?

--Kristen McQuillin
Organization: University of Illinois at Chicago
Date: Sunday, 3 Jan 1993 10:18:04 CST
From: Francine Cannarozzi <U58664@uicvm.uic.edu>
Newsgroups: rec.food.cooking
Subject: Hanging Bananas

Through trial-and-error, I've discovered that hanging bananas keeps
them fresh longer.  Has anyone else experienced this?  We have all granite
counters and I noticed that leaving them on the granite made them
spoil very quickly, so I started keeping them up on top of something,
or in an open bin on the counter.  They still would spoil before I
ate them all.  Then I noticed a pedestal-type gadget in a kitchen store
for hanging bananas.  Well, I didn't buy it, but I propped a chopstick
under an appliance on a shelf and hung them up. Viola', fresh bananas!
Does anyone know WHY?
Newsgroups: rec.food.cooking
From: pol253b@monu1.cc.monash.edu.au (Ms D Alexander)
Subject: Re: WANTED: Vegetable soup recipes
Organization: Monash University, Australia.
Date: Sun, 3 Jan 1993 11:08:27 GMT

In article <1993Jan3.034519.14761@emr1.emr.ca> davidson@ccrs.emr.ca (David Davidson) writes:
>I really enjoy making VERY hearty vegetable soups to fight off the 
>ridiculous cold of an Ottawa January. I normally throw in everything
>I can find including a few things I cant spell. I would appreciate if
>anyone would post their favourite vegetable soup recipes, so I can
>modify my own.

Hi David,

Here are two of my favourites:

*** Best Split Pea Soup ***  (this is very, very thick and wonderful in the
                              cold weather.  Serve with buttered crusty bread)

3 cups dry green split peas
5 cups water
1 bay leaf
2 tsp salt                   Simmer, covered for 3-4 hours, then remove bay leaf

1 cup minced onion
3 cloves crushed garlic
1 cup minced celery
1 small, thinly-sliced potato
2 cups sliced carrots          Saute in 2 tbs oil, then add to soup and continue                               simmering.
 
1/4 cup red wine
1/4 tsp dry mustard
1/4 tsp thyme
a few drops of sesame oil      About 15 mins before serving, add these to soup
 
3 tbs vinegar
1 cup chopped tomatoes         |
1/4 cup freshly-chopped parsley  Add just before serving.


*** Minestrone ***
 
3 tbs olive oil
1 cup chopped onion
4-5 cloves crushed garlic
1 cup minced celery
1 cup cubed carrot
1 cup sliced zucchini
1 cup chopped green pepper
2 tsp salt
1/4 tsp black pepper
1 tsp oregano
1/2 cup fresh chopped parsley
1 tsp basil
2 cups tomato puree
3 1/2 cups water or stock
3 tbs red wine
1 1/2 cups cooked garbanzo beans (chick peas)
1/2 cup dry pasta
1 cup fresh chopped tomatoes
parmesan cheese

In a soup kettle, saute garlic and onions in olive oil until they are soft and  translucent.  Add 1 tsp salt, carrot, celery.  Mix well.  Add oregano, black    pepper and basil.  Cover and cook over low heat 5 -8 minutes.  Add zucchini, green pepper, stock, puree, cooked beans and wine.  Cover, and simmer 15 mins.
Add tomatoes and remaining salt.  Keep at lowest heat until 10 minutes before
you plan to serve.  Then, heat the soup to boiling, add pasta and boil gently   until pasta is tender.  Serve immediately topped with parsley and parmesan.

Have fun,
 
Dey
From: lvisco@carson.u.washington.edu (Lydia Visco)
Newsgroups: rec.food.cooking
Subject: sultana & currant fruitcake
Date: 31 Dec 1992 19:52:51 GMT
Organization: University of Washington, Seattle
Distribution: world
NNTP-Posting-Host: carson.u.washington.edu


Newsgroups: rec.food.cooking
From: kathe@cbnewsf.cb.att.com (katherine.e.fagan)
Subject: REQUEST: Turkish fruit-grain dish
Organization: AT&T
Date: Sat, 2 Jan 1993 03:08:58 GMT

A week ago I went to a baby shower.  The hostesses (Turkish)
served a variety of delicious dishes.  One of these was served
as a wish for the health of the baby.  It was a tasty and
wholesome combination of grain (wheat and oat?), fruit (apricot?)
and sugar.  It was served chilled in little custard dishes.
This was a dish which was learned at Mother's side and therefore
the recipe was not immediately available on paper. (And the
cooks were plenty busy hosting a party, so I didn't want to ask
them to take the time to try and write it down!)  The name
is something like "Ashureh".  I'd love to reproduce this dish.
Can anyone help?

Thanks!
Kathy
kef@alux2.att.com
From: styri@hal.nta.no (YuNoHoo)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Looking for a good meatless cookbook
Date: 29 Dec 92 17:40:23 GMT
Reply-To: styri@nta.no
Organization: Norwegian Telecom Research

In article <1h8at9INNnm7@gap.caltech.edu>, jeff@smoggy.gg.caltech.edu (Jeff Goldsmith) writes:
|> There are a lot of 'em out there.  I particularly like Jean Hewitt's
|> International Meatless Cookbook.  It isn't 100% vegetarian, and it [...]
                 ^^^^^^^^                     ^^^^^^^^^^^^^^^

Guess what you mean to say is that `vegetarian' isn't equal to `vegan'.
However, there's an newsgroup devoted to that stuff: `rec.food.veg'.

---
Haakon Styri
Newsgroups: rec.food.cooking
From: rich@troll1.msfc.nasa.gov (Rich Krum)
Subject: Re: Net's Funniest Kitchen Disasters
Reply-To: rich@troll1.msfc.nasa.gov
Organization: Boeing Computer Support Services
Date: Wed, 30 Dec 1992 17:29:00 GMT

In article 28457@spdcc.com, shafer@spdcc.com (Mary Shafer) writes:
>
>Not only did we put dish soap and bubble bath in the fountains of
>local establishments when in high school, we also put in shark
>repellent, which is a fluorescent green/orange dye.  (Several of

--Our best shot was the bags of salt, and a couple hundred nurse shark
pups in the school fountain.  They survived long enough to scare the 
bejeebers out of the school custodian on Monday.

---
----------------------------------------------------------------------------
"My opinions are my own, and my employer (Boeing Computer Support Services)
 denies any responsibility for me, all opinions in general, and anything 
 I may say, do, or be otherwise associated with outside of work for them.
 -- Use at your own risk, your mileage may vary, no news is good news."

 E-MAIL REPLY TO:  rich@troll1.msfc.nasa.gov     PLEASE KEEP IT "G" RATED
----------------------------------------------------------------------------
From: apt@druhi.ATT.COM (Anita P. Turnmire)
Newsgroups: rec.food.cooking
Subject: Re: Net's Funniest Kitchen Disasters
Keywords: takes the cake
Date: 22 Dec 92 15:39:12 GMT
Distribution: rec

It is not very often that my sister and I get together.  When we do,
we enjoy cooking something special.  

One day, we decided to prepare her famous "Chocolate Mayonnaise Cake".
This is a delicious, moist, 2-layer concoction for chocolate lovers.
Anyway, we prepared the batter, poured it into 2 baking pans, and
baked according to directions.  Afterwards, we set the 2 pans out to
cool.  We were feeling really good about our accomplishment when we
decided it was time to dump the cake layers out of the pans.  The
first one came out beautifully; and we proceeded with the second.  I
turned the pan over onto a plate, lifted the pan, and guess what!
No cake!  We looked all over the counter, but we couldn't find the
darn thing until... we looked down on the floor -- and there was
the cake sitting on my shoe!  We laughed so hard; and of course,
you know what we did with that errant layer! 8-}
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: Why does my Pavlova weep?
Summary: Contrary to popular misconception spread by the Kiwis,
	Pavlova was really invented by the Oz.
Organization: Taronga Park BBS
Date: Tue, 22 Dec 1992 10:14:05 GMT


Someone asked about sad Pavlovas and here's what is says in this
cookbook Manda gave me a while back:

This is a question often asked.
Some say the reason a pavlova weeps is that the eggs are weak or
stale.  Some say it is because too much sugar was used, while others
say not enough sugar was used.
Too much vinegar is often blamed, but the most popular theory is that
it's caused by the weather!  All these theories have merit.
The thing that works for me (the author of the book, not the author
of this article) is placing the pavlova into a hot oven to start,
then immediately turning it down to low.  This initial burst of heat 
seems to seal the meringue quickly, giving it a crisp crust and the 
weeping rarely occurs.  Sometimes there is a slight weep from underneath
a corner of the meringue halfway through the cooking which seems to
dry out as the cooking time finishes.  The addition of cornflour (corn
starch) also helps and I have noticed that using wheaten cornflour (??)
gives a firmer meringue.

Anyhow.  Due to my family once again breaking tradition (my brother &
sister-in-law who traditionally have been holding family get-togethers
at their house went on a skiing trip and no one else seems to be willing
to host) I've decided to make a Christmas dinner (something I don't
normally do since I tend to go visit my family on Christmas Day).  I 
thought I'd do an Australian menu.  Here's what I've picked out -- I'll 
post recipes later:

Prawn salad
Roast beef
Roast potatoes
Broccoli & snow peas
Pavlova
Homemade rolls (I've been baking bread lately and it seemed appropriate)

-- 
Stephanie da Silva                                    arielle@taronga.com
Newsgroups: rec.food.cooking