HDTenEightyP/NetNews huggingface dataset:
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Subject: great place to buy flour, baking supplies...
Organization: The Ohio State University
Distribution: osu,cmh
Date: Thu, 1 Oct 1992 12:23:21 GMT

I found this great place to buy flour and other baking supplies yesterday.
Corbett Co. Inc.
3675 Paragon Dr.
(columbus)
771-1123

It's off of Robert's Road on the west side (east of 270) - check your
city map.

I found this place out of desperation - I was trying to locate finely
ground rye flour for making bread and cakes - which used to be available
at Meijers, but no more.  I could only find this really gritty stuff
at Krogers and Cubs (great for pumpernickle!).  Anyway this place has
all kinds of flour, some of which they sell in small quantities
(their main business seems to be supplying bakeries).  I got 10 pounds
of "medium" rye for $2.65.  They have poppy seeds for $1.80/lb., walnuts,
chocolate chips, etc.  What I was really impressed with was the variety
of flours ... dakota, wholewheat, durham, cake, pastry,...
Unfortunately, some of these they only sell in large quantities
The one that I would like to buy is the durham to make pasta - but
they only sell this in 100 lb bags - If anyone wants to go in on this
with me (I think I can use about 30 lbs) I will get the price and let
you know!

Lori Rellick
BIochem. Dept.
OSU
292-6911
Newsgroups: rec.food.cooking
From: music@erich.triumf.ca (FRED W. BACH)
Subject: Re: Baking powder, Baking soda, Drinking soda, Bicarbonat of soda
News-Software: VAX/VMS VNEWS 1.41    
Organization: TRIUMF: Tri-University Meson Facility
Date: Sun, 27 Sep 1992 17:08:00 GMT

In article <Bv3H29.GEC@dcs.glasgow.ac.uk>, jack@dcs.glasgow.ac.uk (Jack Campin) writes...
>dlb@fanny.wash.inmet.com (David Barton) wrote:
>> Baking powder is a powder (I forget which one) that produces carbon
>> dioxide by itself when heated.  It is thus used as leven in general...
>> Drinking soda is bubbly water: carbon dioxide dissolved in water, or
>> carbonic acid (in the case of seltzer)...  Drinking soda is technically
>> not a leven; however, it can be used to make things rise if added at
>> the last minute.  Passover matzoh is an example.
> 
>This means there is something in the Bible where Moses gets the green light
>from the Almighty for H+ - HCO3- but not for Na+ - HCO3- ?
> 
>Surely the only kind of leaven known to the ancient Jews was yeast?
> 
>-- 
>--  Jack Campin    room G092, Computing Science Department, Glasgow University,
>17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
>INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
>BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp

   I am not familiar with *current* Jewish traditions about leavening.

   However, the type of leaven that Moses was talking about was the
 kind that came from yeast, a *living* organism that grows and can
 spread and multiply to other foods.

   Chemical 'leavens' like baking powder or baking soda or carbonated
 water and the like cannot 'multiply' and contaminate other foods.

   The bread at the First Passover in 1513 BCE was unleavened for 2
 possible reasons:

    1.  It was faster to make, and the idea of HASTE was imporant.

    2.  Some people believe that it had religious significance in
        picturing the purity of the body of the one who would come
        (eventually) to be the ultimate saviour of the Israelites
        (the Messiah).  Anything that could 'grow' and 'contaminate'
        or 'ferment' other things was therefore considered an
        impurity.  

    Does modern Jewish tradition hold chemical "leaveners" in the
    same light as biological ones?  If so, what is the reasoning
    behind such a tenant?




 Fred W. Bach ,    Operations Group        |  Internet: music@erich.triumf.ca
 TRIUMF (TRI-University Meson Facility)    |  Voice:  604-222-1047 loc 278/419
 4004 WESBROOK MALL, UBC CAMPUS            |  FAX:    604-222-1074
 University of British Columbia, Vancouver, B.C., CANADA   V6T 2A3

 These are my opinions, which should ONLY make you read, think, and question.
 They do NOT necessarily reflect the views of my employer or fellow workers.
From: rperkins@astro.as.arizona.edu (Rachel J. Perkins)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Pizza Hut Sauce
Date: 30 Sep 92 16:45:56 GMT
Organization: University of Arizona, Tucson, AZ

In article <1992Sep29.201003.28410@ttinews.tti.com> bellas@soldev.TTI.COM (Pete Bellas) writes:
>
>Why anyone would purposely try to make a pizza like Pizza Hut is beyond me.


why anyone would post this four times in a row is beyond me. check your
newsserver, pete...

bah.
--
		-just give me what for,
	rachel perkins =  rperkins@astro.as.arizona.edu
      "Chastity..the most unnatural of all the sexual perversions...."
					-Aldous Huxley
From: John_Soanes@mindlink.bc.ca (John Soanes)
Newsgroups: rec.food.cooking
Subject: Recipe Request: Red or Green Pepper Jelly, with Jalapenos
Date: 6 Oct 92 01:07:57 GMT
Organization: MIND LINK! - British Columbia, Canada
Distribution: world

Would like to have recipe for Red or Green Pepper & Jalapeno jelly, or to
know which publication it can be found.
Newsgroups: rec.food.cooking
From: jwagner@magnus.acs.ohio-state.edu (Judith O Wagner)
Subject: Re: Is old flour responsible for bad pie crust?
Organization: The Ohio State University
 THOMAS JOSEPH) writes:
Date: Fri, 2 Oct 1992 20:45:48 GMT

Thomas--Something similar happened to me this summer.  I assumed
it was either because the flour was bleached, unsifted, and old.
I was at my sister's (the one who has made a career out of not
cooking) and first used the tag end of a bag.  She also had a
newer, unopened bag and that was *almost* as bad.  I always
use unbleached flour so I don't know if the bleaching and sifting
could have been a factor.

Or maybe it was the moon.

Judy Wagner
ERIC Clearinghouse on Adult, Career, and Vocational Education
jwagner@magnus.acs.ohio-state.edu
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
Newsgroups: rec.food.cooking
Subject: Re: Bread not rising in breadmaker
Date: Sun, 04 Oct 92 19:19:47 EDT
Distribution: na
Organization: Railnet BBS +1 216 786 0476

Pat.Churchill@bbs.actrix.gen.nz writes:

> In article <1992Oct1.183426.19791@ringer.cs.utsa.edu> jschwarz@lonestar.utsa.
> > 
> >    We just bought my Mom a bread machine for her birthday and
> >    when she makes the bread it doesn't get the pretty little
> >    dome on the top like in the pictures.  She does everything
> >    exactly like the directions say to, measures everything
> >    very accurately but still hasn't had much luck.  The
> >    brand is a Wilbilt.
> > 
> >    Any suggestions??
> > 
> >    Jan
> 
> Make sure she is using bread flour and not cake flour.
> 
> 
> > 
> 
> 
> -- 
> | The floggings will continue until morale improves
> | Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> 



Also make sure that the yeast is rather fresh.  Use granulated yeast.


--
eddie@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 786 0476
Newsgroups: rec.food.cooking
From: HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Subject: Re: Problem Oven
Organization: Stanford University, California, USA
Distribution: usa
Date: Mon, 5 Oct 1992 15:53:41 GMT

Simple answer to an oven that's too hot.... get an oven thermometer.
 They are relatively cheap, and I use one even on my newer electric
oven.  Every oven seems to have it's own characteristics on heating,
and you'll never be successful with yours unless you know the
accurate settings.  Break down and spend the $5 or so for the oven
thermometer, and good luck.
From: 6500alh@ucsbuxa.ucsb.edu (Archie Holmes)
Newsgroups: rec.food.cooking
Subject: Making Torentelli
Date: 6 Oct 92 04:39:49 GMT
Distribution: usa

Any suggestions?

Archie Holmes
holmes@nemesis.ucsb.edu
Newsgroups: rec.food.cooking
Subject: REQUEST: Meringue  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 1 Oct 92 19:25:22 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

changed@nima.berkeley.edu (Chang... Ed Chang.) writes:   
>on the ice cream, but I can't seem to get the egg whites stiff through  
>just beating.  Does anyone have any suggestions as to how this is done?  
  
Make sure you have NO egg yolk in the whites, use eggs at room  
temperature (eggs should never be kept in the fridge anyway), check  
there is no water in the bowl or on the beaters. Use an electric hand  
held beater if possible, it takes only a few mins to get them really  
stiff! If you are adding sugar, add 1 Tbsp at a time while you are still  
beating.  
   
 <--------------------------------------------->  
 < Kia Ora from Aotearoa. Pandora@kcbbs.gen.nz >  
 < Please DO NOT QUOTE more than 2 lines to me >  
 <--------------------------------------------->  
Newsgroups: rec.food.cooking
From: valas@sdc.com (Chris Valas)
Subject: Re: Amateur sharpening -- dangerous to knives?
Organization: Systems Development Corporation
Date: Thu, 24 Sep 1992 19:52:30 GMT

Cavan Fang gave a good description of the oil- and water-stone methods
of sharpening knives by hand.  I used to worry about all this stuff,
because it's tedious and it always seemed easy to screw up the edge
with even a moment's inattention.  All of these problems simply
disappeared when I located a ceramic "steel" in a hardware store.
This thing is shaped like a sharpening steel: about the thickness of a
pencil and perhaps 12 inches long, but made of an off-white ceramic
material.  You use it the same way you use a steel, and your knives
will be hideously sharp in no time at all.  It's scary just how sharp
you can get a chef's knife with this thing.  I threw away my two-sided
stone and I've never missed it.

I do agree with Cavan that once you have a sharp knife, you should use
a regular steel on it before every use -- I only resort to the ceramic
sharpener occasionally.  If anyone is interested, mail me and I'll try
to find the brand name....

cheers,

Chris Valas
valas@sdc.com
Newsgroups: rec.food.cooking
From: C11815@maccvm.corp.mot.com (Josette Giacobbi)
Subject: Milky Way Cake Recipie
Organization: Motorola
Date: 6 Oct 1992 12:25:05 CDT

Well, here it is. Some people wanted it E-mail, but sorry, I haven't figured
that one out yet..

8 (1-7/8 oz) Chocolate covered milky way candy bars  (15 oz total)
1/2 cup melted butter or margarine   (I have always used margarine)
2 cups sugar
1/2 cup butter or margaring - softened
4 eggs
1 teaspoon vanilla extract
1-1/4 cups buttermilk
1/2 teaspoon baking soda
3 cups flour
1 cup chopped pecans
Combine candy bars and 1/2 cup melted butter/margarine in saucepan; place
over low heat until candy bars are melted, stirring constantly.  Cool.
Cream sugar and 1/2 cup softened butter/margarine until light and fluffy.
Add eggs one at a time, beating well after each addition.  Stir in vanilla.
Combine buttermilk and baking soda.  Ad to creamed mixture alternately
with four, beating well after each addition.  Stir in candy bar mixture and pec
ans.  Pour batter into greated and floured 10 inch tube/bundt pan.
Bake at 325 for 1 hour and 20 minutes.  Let cool in pan 1 hour.
Remove from pan and cool completely

(this cake is very heavy in weight and yes it does come out of the pan
after sitting in it for an hour)


          FROSTING

2-1/2 cups sugar
1 cup evaporated milk, undiluted
1/2 cup melted butter or margarine
1 (6 oz) package semi-sweet chocolate pieces
1 cup marshmallow cream  (comes in a jar in the grocery store)

Combine sugar, evaporated milk, and butter/margarine in a saucepan.
Cook over medium heat until a small amount dropped in cold water forms a
soft ball.  Remove from heat, add chocolate pieces and marshmallow cream
stirring until melted.  If necessary, add small amount of milk.

This cake is delicious, and as you can immagine, you can feed a lot
of people.  Enjoy it in good health.      josette
From: oopcv@Msu.oscs.montana.edu
Newsgroups: rec.food.cooking
Subject: Re: Wanted: Instructions for making creme fraiche
Date: 30 Sep 92 19:25:06 GMT
Article-I.D.: Msu.00961643.D2F3A080
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University

In article <92274.085253TONY@SLACVM.SLAC.STANFORD.EDU>, Tony Roder <TONY@SLACVM.SLAC.STANFORD.EDU> writes:
>While I can't give instruction on how to *make* creme fraiche

Has anyone mentioned that the directions are in "Joy of Cooking"?  along with
how to make yogurt, etc.....

>-----------------------------------
>Tony Roder, speaking his mind .....
From: noye@bcrka378.bnr.ca (Janet Noye)
Newsgroups: rec.food.cooking
Subject: Re: corn chowder
Date: 30 Sep 92 22:25:01 GMT
Reply-To: noye@bcrka378.bnr.ca (Janet Noye)
Organization: Bell-Northern Research, Ottawa, Canada

In article <25718@oasys.dt.navy.mil>, tseng@oasys.dt.navy.mil (Carol
Tseng) writes:
> 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

My one question - Corn Chowder?  - there is no corn in it.  Is there
supposed to 
be?  - real question, not flame.

-------------------------------------------------------------------------------
Janet Noye : email : noye@bnr.ca                mail  : Dept. 5E22
             phone : (613) 763-5985             Bell-Northern Research Ltd.
             fax   : (613) 765-4845             P.O. Box 3511, Station C
                                                Ottawa, Ontario K1Y 4H7
                                                Canada
-------------------------------------------------------------------------------
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Eggs in Fridge or Room Temperature?
Date: 5 Oct 92 14:09:01 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

Oh, for heaven's sake!  There are two types of people in the world.
Those who like to keep eggs in the refrig, and those who don't.
Neither group is going to convince the other group.  Live and let
live.

Out of idle curiosity - wonder which group votes Democratic and
which group votes Republican?  I would hazard that in-refrig is
the conservatives, and that on-counter is Democratic.  But could
be wrong :-)

Egg tip, by the way:  To crack an egg without breaking the yolk,
pop it with a sharp, heavy knife.  Not hard -  just enough to
break the shell and make a crack though both the shell and the
membrane.  Then insert thumbs in the crack and gently pull the
egg open.

Peace.

John


--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, Florida
  --Join the fight to stop the Miami Hurricanes before they kill again!--
Newsgroups: rec.food.cooking
From: styer@snow-white.ee.udel.edu (Stephen Styer)
Subject: REQUEST : Shepards Pie
Organization: University of Delaware
Date: Sun, 27 Sep 1992 22:47:56 GMT

I'm looking for the recipie to Shepard's Pie, any replies would
be greatly appreciated.

Thanks,
Stephen Styer
(styer@snow-white.ee.udel.edu)
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: REQUEST: Pizza Hut Sauce
Organization: Indiana University
Date: Fri, 2 Oct 1992 06:24:10 GMT

moser@sw.stratus.com (Tom Moser) writes:

>	Alas, some of us live in Massachusetts and the best pizza
>	available comes from Pizza Hut and Domino's!!!

>	Believe it or not.

Oh give me a break.  

Bertucci's, while not on the short list of great pizzas, is vastly
better than Domino's or Pizza Hut.  And if you want real pizza, drive
down the road a ways to Sally's or Pepe's in New Haven.  Sally's is
better overall--try the fresh tomato, garlic and basil pie, or the
broccoli rabe pie in season--but Pepe's uses fresh clams on their
white clam pie (get it without mozzarella.) 

If you can only have one, do Sally's. But better to have one of each.

And while you're there, try the best hamburger in the country, at Louis Lunch. 

-- 
"Yes, pepperoni, tomato, cheese, / Onions, peppers.  But over all these
 (And yes, oregano, yes, and 'shrooms) / An underlying factor looms:
 Pizza's founded on its crust. /  Do not foist upon me just
 Some slack, doughy, gummy basis / For my sauce and all.
 There are no cases / Of edible pizzas--and I've had a lottom--
 That aren't al dente on the bottom.
 ..................Roy Blount Jr, "Song to Decent Pizza" from _Soupsongs_.
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
From: jbeason@s.psych.uiuc.edu (Joseph E. Beason)
Newsgroups: rec.food.cooking
Subject: Crema de almendras
Date: 28 Sep 92 20:59:49 GMT
Organization: UIUC Department of Psychology

Well, my friends from Barcelona have given me a 350 gram (3/4 cup or so)
can of Cream of Almond, made from sugar, water, almonds and "jarabe de glucosa"
(something of sugar?).  So, how do I use the dang stuff?  (They have no idea,
just thought i'd like to bake with it...)

Joe
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.cooking
Subject: Re: Request: recipes with shredded wheat
Date: 2 Oct 92 19:18:51 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

pcotton@vax.clarku.edu writes:
> I discovered that I had a box of large shredded wheat things sitting on the
> shelf the other day.  Does anyone have a recipe that uses shredded wheat?

Try a Turkish, Greek or Middle Eastern cookbook for the sweet known as
"kadayif" or "kataifi" (I think it's Arab in origin).  It's traditionally
made with shredded filo pastry but shredded wheat works nearly as well.
You soak the shreds in honey or strong sugar solution and optional
flavourings and fancy stuff (rose water, chopped pistachio, and the like).
Great with really strong Turkish coffee and rots your teeth at ten paces.

-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.cooking
Subject: RECIPE: Ginger Ball Cookies (soft)
Date: 2 Oct 1992 21:32:20 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: avi@rix.Corp.Sun.COM
NNTP-Posting-Host: rix.corp.sun.com


These cookies are softer than the traditional ginger snaps.  Store them in
a cookie tin or jar with a tight-fitting lid to keep them soft.  Oh, this
recipe is adapted from Sunset's _Favorite Recipes, vol. I_.


Ginger Ball Cookies

1.5 c butter, softened			4 T baking soda
2 c sugar				1 T ground ginger
2 eggs, beaten				2 t cinnamon
2.5 T molasses				1 t ground cloves
4 c regular flour			1/4 t salt

Cream butter and sugar in a large bowl.  Stir in eggs and molasses.  Combine
flour and spices, and add to butter mixture.  Mix well.  Shape dough into 1
inch balls and roll in granulated sugar.  Place balls 4 inches apart on greased
cookie sheets.  Bake at 375 degrees for 12 minutes.  



Newsgroups: rec.food.cooking
From: dbsander@rodan.acs.syr.edu (Diane B Sanderson)
Subject: Re: Dead Oven (i.e., suggestion for new stove&oven)
Organization: Syracuse University
Distribution: usa
Date: Wed, 30 Sep 92 10:30:11 EDT

In article <Sep.29.12.06.32.1992.9357@gandalf.rutgers.edu> kahrs@gandalf.rutgers.edu (Mark Kahrs) writes:
>
>Our oven finally met its end tonight (right in the middle of baking an
>apple pie) and we'd like to replace it with a stove/oven combination.
>We have gas available for the burners.  Anyone out there have any
>recommendations (or anti-recommendations) for makes, models etc?
>A summary of the answers will be available upon request.
>
>Thanks to all!



I'm personally jealous.  Two years ago when we redesigned the kitchen in our 
cheapo ok, not great, built house, I craved for a gas stove.  However, the year
before the clothes dryer went kaput and I had to replace the gas dryer with
another of the same.  My intent was (but financially impossible because of
appliance poor timing) to replace the gas dryer with electric and electric stovewith gas.  The best part would have been if it could have been done is that 
the kitchen is directly over the laundry room hence little rewiring/re-
piping needed!

Anyway, If I had my druthers I would have a gas stove that was ecologically
safe (no pilot light, etc.) and with a self-cleaning oven.  The knobs would
be on the front but child-proof and a clock and timer would be built in.  A
light would also be nice as my last gas stove (12 years ago; previous home)
had a light on the back which I also used as a night-type light.  The 
surface should be very durable and not require special cleaners to keep it
sparkling.  My dream stove costs well over a thousand dollars and I will
someday own it.  

I only replaced my last stove because it was green and looked absolutely 
disgusting with my new cabinets (natural hickory).  I bought a set-in
stove/oven, electric (see above), self-cleaning, front dial, digital
clock, timer, oven settings, and love it a lot.  I bought it at Sears 
(they are close by), although it is a GE brand.  The best thing I like
about electric is that I can turn the oven off for awhile and not have
to fuss about it starting up again.  I always had problems with the gas.

I would like to know what you end up with as stoves don't last forever and 
I may get my dream yet.  Happy shopping!  Diane Sanderson
From: lynda@mozart.Physics.McGill.CA (Lynda Corkum)
Newsgroups: rec.food.cooking
Subject: REQUEST: Pumpkin Cheesecake
Date: 1 Oct 92 14:21:58 GMT
Article-I.D.: sifon.1992Oct1.142158.18057
Organization: McGill University

Hi,
 
Thanksgiving is quickly approaching for us Canadians. I would like to have  
a recipe for pumpkin cheesecake if anyone has one. I had Thanksgiving  
Dinner with a large group of people last year and that was one of the  
desserts. It was delicious and I would like to serve it this year.
 
Much appreciated,
Lynda.
Newsgroups: rec.food.cooking