HDTenEightyP/NetNews huggingface dataset:
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Re: Cornbread recipe
Date: 19 Nov 92 17:31:12 GMT
Organization: Yet Another Graphics Project, Bellevue, WA

In article <17NOV199222191465@bestsd.sdsu.edu> lester@bestsd.sdsu.edu (THE ONLY MISTAKES ARE HUMAN MISTAKES) writes:
>I am looking for a foolproof recipe for cornbread....HELP :).
>
>Thanks in advance
>
The cornbread recipe in The Moosewood Cookbook is really really good.  
------
Debbie Schwartz // das@voodoo.ca.boeing.com  // ....uw-beaver!bcsaic!voodoo!das
From: garys@homer.ds.boeing.com
Newsgroups: rec.food.cooking
Subject: request: saurkraut chocolate cake
Date: 19 Nov 92 02:17:33 GMT
Organization: Boeing Defense & Space Group

I seem to remember seeing a recipe for a chocolate cake
made with saurkraut as an ingredient,
but have not been able to find it again.
Is there really such a recipe, or was I having a nightmare?
-- 

Dwight Rousu               garys@homer.ds.boeing.com    ___ ___ ___ ___     ___
Principal Engineer         Guidance and Estimation     /__//  //__  /  /\ //  _
P.O. Box 3999, M/S 82-26   -_-_-_-_-_-_-_-_-_-_-_-    /__//__//__ _/_ /  //__/
Seattle, WA  98124-2499        (206) 773-8534          Defense & Space Group
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Date: 19 Nov 1992 22:04:23 -0500
Organization: Emory University, Dept of Math and CS
Distribution: na
NNTP-Posting-Host: emory.mathcs.emory.edu


Olives - lots & lots of them, several types
Baked sweet potatoes, unadorned, like baked potatoes
Spinach revisited -- spinach/creamcheese/artichoke casserole,
		     always fought over intensely.  Since my
		     SO joined the family, we switched from
 		     tripling the recipe to quadrupling it.
Turkey or Duck or Lamb
Dressing - my mother's the only one who eats it, but she
 	   makes it anyway.
Novelty veg - Something special we've never made before.
Cranberry sauce - homemade, not tinned
Popovers -  from _Moosewood Cookbook_
Chess pie
Cherry/summer's frozen berries cobbler
Endless streams of red wine & good coffee  

Can't beat that with a stick.

Rage away,

meg

-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu		
Newsgroups: rec.food.cooking
From: L.A.Burton@bradford.ac.uk (LA BURTON)
Newsgroups: rec.food.cooking
Subject: REQUEST: Greek
Date: 23 Nov 92 22:36:52 GMT
Organization: University of Bradford, UK
Originator: 91786479@ccw509
X-Newsreader: TIN [version 1.1 PL6]

Please can someone help me?  I would really appreciate it if someone had a recipe for
fillo pastry (from a Greek recipe), as I would really like to make spanakopita, tiropita 
and baklavas.  I recently found a store that sells it frozen, but I would prefer it 
freshly made.

				Eyxaristo poly (Many thanks),

				Lee Burton.
From: hack@ncrclm.ClemsonSC.NCR.COM (Elaine Hacklaender)
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Memories
Date: 19 Nov 92 20:10:02 GMT
Organization: NCR E&M CLEMSON Liberty, SC

<8749@dirac.physics.purdue.edu> <BxwA1x.3Eu@well.sf.ca.us>
Reply-To: hack@ncrclm.ClemsonSC.NCR.COM (Elaine Hacklaender)
Followup-To: 
Distribution: 
Organization: NCR E&M CLEMSON Liberty, SC
Keywords: 

In article <BxwA1x.3Eu@well.sf.ca.us> casey@well.sf.ca.us (Kathleen Creighton)
writes:
>
>My favorite candy bar of all time is Bun--the maple flavor.  I used to
>run into them in San Francisco occasionally but haven't seen one of those
>in years, either.
>

Really?  Here in South Carolina, they sell them at the Phar-Mor (it's one
of those big discount drug stores).  I see them all the time.  Maybe I
shoud set up a  mail-order business???  :)


-- 
Das Computenmaschine ist nicht fuer gefinger poken and mittengrabben...
hack@ncrclm.ClemsonSC.NCR.COM
Cold as ice, ice baby....           Stop *HACK*ing and fall in love....
Newsgroups: rec.food.cooking
From: ytl@philabs.philips.com (Ying Tat Leung)
Subject: Re: Salt and Pepper
Originator: ytl@pooh
Reply-To: ytl@philabs.philips.com (Ying Tat Leung)
Organization: Philips Laboratories, Briarcliff, NY 10510
Date: Mon, 16 Nov 1992 22:25:37 GMT


In Hong Kong where I grew up in and which is a British colony (till '97
if anyone cares), it is standard practice to have salt in the shaker 
with one hole and pepper in the one with multiple holes.  This is, as
far as I know, universal practice in all restaurants from fast food 
types to very fancy, supposedly very formal types.  I've always thought
this is standard British practice.  Anyone from Britain?

Regards,
Ying
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Re: REQUEST: Stuffing Rec
Organization: Turkey for a Day 
Date: Thu, 19 Nov 1992 04:46:43 GMT

>turkeys (he's where I got my Master Baster button) loves to
                              ^^^^^^^^^^^^^
Don't say that too fast !  People may not want to eat with you around.
:-)   (I don't DARE explain this one!  E-mail if it ain't obvious to u.)
-- 
Chris Behrens                                  chrisb@hubcap.clemson.edu 
I accept E-mail. I send E-mail. I read news. I post news. I don't tease.
   I don't know all, don't claim to. Use this info at your own risk!
From: matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
Subject: Re: volume of postings here....
Date: 19 Nov 92 19:54:41 GMT
Organization: University of Colorado, Boulder

In article <1992Nov19.145157.28933@news.columbia.edu>, lpl@cunixb.cc.columbia.edu (Leonard P Lidov) writes:
> I've just rejoined the netnews community after an extended period away from
> e-mail.  It seems to me that the volume of stuff here has gotten unweildy.
> When I first started reading rec.food.cooking about three years ago,
> people were just starting to use rec.food.cooking.recipes for recipes, and
> keeping the discussion here to more generalized topics (where do you get a 
> breadmaker, etc.) Now, nobody seems to be posting anything to "recipes" and
> so I have to wade thru 100+ postings a day to look for interesting recipes
> and/or recipe requests.  
> 
> Do other people have a similar reaction?  
> 
> Thanks!
> 
> Len Lidov (lpl@cunixb.cc.columbia.edu)

NO!  Absolutely not!  I love this group, it's almost the only one I read any
more, because there are almost never flamewars or other such nonsense.  If I
am not interested in a particlar subject, I just NEXT on to the next post,
and keep reading.  The mixture of recipes, trivia, humour and information is
wonderful.  I have gotten a few much-needed belly-laughs over the lunch hour
of many a bad day from this group.  I have no problem with the volume, even if
it does sometimes take all of my lunch-time to go through it all.  My heartfelt
appreciation to all the nice people on this group!

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
From: Marg_Meikle@mindlink.bc.ca (Marg Meikle)
Subject: Re: Candy Bar Memories
Organization: MIND LINK! - British Columbia, Canada
Date: Sun, 22 Nov 1992 18:25:11 GMT

And what ever happened to Fat Emma and Poor Boy bars?  They may have been
Canadian but they are strong memories.
From: barrie.lax@synapse.org (Barrie Lax)
Newsgroups: rec.food.cooking
Subject: RE: Couscous (Notes and a recipe)
Date: 17 Nov 92 19:41:00 GMT
Article-I.D.: synapse.2315.3092.uupcb
Reply-To: barrie.lax@synapse.org (Barrie Lax)
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321

From: Barrie.Lax@Synapse.org
Attention: Hanene Ben Abdallah

HB<Here is one recipe for couscous with lamb:
HB<lamb (as much as you want)
HB<2 T olive oil
HB<1 small onion (can subst. scallion)
HB<chick peas
HB<---- saute and add the following
HB<1 T tomato paste
HB<1 t papprica
HB<1/2 curry
HB<1/2 coriander
HB<1/2 black pepper
HB<salt

The Curry surprises me Hanene. I think of it as of strictly East indian
origin. Would you care to comment? What is your curry a blend of?

               Bar.
---
 . 1st 1.01 #300 . How you look depends on where you go.
          
Newsgroups: rec.food.cooking
From: turgd00@DMI.USherb.CA (DAVID TURGEON)
Subject: Re: MARMITE and VEGIMITE: Secrets Revealed
Organization: Universite de Sherbrooke -- Dept. d'Informatique
Date: Mon, 16 Nov 1992 16:27:16 GMT

In article <1992Nov12.113812.7060@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>In article <1992Nov10.030824.3708@uvm.edu> cavrak@newton.emba.uvm.edu.uvm.edu (Steve Cavrak) writes:
>> 
>> All of the posts set my mouth watering. So I picked up some water wafers on 
>> the way home and sampled the two products again.  Here, with the benefit
>> of labels before my eyes, are the differences:
>> 
>> Marmite - 
>> 
>> 	Ingredients: yeast extract, salt, carrots, onions and
>> 	spices.  Serving Size: 1 tablespoon. (15 g)
>> 
>> 	The label states "A good source of the B1 Vitamin",
>> 	but the usrda percentage is merely 10%.  You would 
>> 	have to eat a whole jar to get your daily dose !!!
>> 
>> 	Manufactured by Bovril Canada, Inc, Montreal Canada
>> 	H9R-1B6


I wouldn't want to make this a political issue, but the Word QUEBEC is
missing from the Adress....Just wanted to let you know.... Funny, people
wouldn't put  St-John's CANADA, cause there's about 100 ..... but for
Montreal...

Just an opinion,

Regards,

David Turgeon
(819) 823-BILL
Newsgroups: rec.food.cooking
From: mjk@sei.cmu.edu (Mary Jane Kelly)
Subject: Lost MORE pumpkin recipes...help!
Organization: The Software Engineering Institute
Date: Tue, 17 Nov 1992 21:25:31 GMT


D'ohhh!  Why does the x key have to be so close to the c key??!

I just cut some more of that file, so sending the entire thing might be
the best.  

Thanks again,
mjk
From: matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Laser- and Chernobyl chicken.
Date: 19 Nov 92 19:50:10 GMT
Organization: University of Colorado, Boulder

In article <1992Nov19.095648.23828@alf.uib.no>, s039@brems.ii.uib.no (Oeyvind Flaam) writes:
> Hi,
> 
> I wondered if anybody has the recipes for the traditional hacker's
> dishes, known as "laser chicken" and "chernobyl chicken"
> 
> Laser chicken is chicken with a bright-red, laser-spicey chili sauce,
> and chernobyl chicken is chicken with lemon-sauce, aptly named for the
> bright color of the sauce.
> 
> Oyvind (s039@brems.ii.uib.no)


Well, your laser chicken sounds like a fancy name for tandoori chicken,
a dish made by marinating chicken in yogurt & tandoori spice (I usually
use a storebought mix) and then broiling or grilling it.  If you have a
tandoori oven, it's best cooked in one, but most of us don't have access
to one.  Perhaps baking the chicken in a Romertopf clay baker would work?
Has anyone out there tried it?

Kellie M-S
internet::matthews_k@cubldr.colorado.edu
Newsgroups: rec.food.cooking
From: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Newsgroups: rec.food.cooking
Subject: question about mousses
Date: 23 Nov 92 03:40:25 GMT
Reply-To: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Organization: North Carolina State University, Project Eos
Originator: jwhwang@c50025-114ps.ie.ncsu.edu


earlier this month, someone posted a recipe for 
ginger pumpkin mousse. i was considering bringing 
it as my contribution for thanksgiving dinner.  the 
recipe suggested serving it in individual cups.  I'm 
hoping to avoid using indiglass cups, so i have a few ideas.  

1) (obviously) one large serving dish
2)  some alternative containers (cost is a MAJOR consideration)
3)  placing it in a funky pie crust
4)  molding the mouse in an angelfood cake, or
5)  (i read about this in the joy of cooking) molding it
	in a container lined with slices of a jelly roll.

its been a while since i've baked anything too complicated,
so i'm kind of nervous about 4) and 5). does anyone have any 
comments or suggestions?  i'm really looking to have an
impressive presentation.


thanks a bunch!
Newsgroups: rec.food.cooking
From: hardy@ug.cs.dal.ca (S.Hardy)
Subject: Caeser Salad...
Organization: Math, Stats & CS, Dalhousie University, Halifax, NS, Canada
Date: Thu, 19 Nov 1992 06:11:29 GMT

 ARG! I have searched long and far for a GOOD recipe for Caesar salad. I
HATE the commercial dressings (Kraft and the like), and the Caesar salads I
*do* like are secret recipes of restaraunts up here in Halifax that won't
tell you what's in it. Does anyone have an awesome caesar salad recipe 
somewhere? I'll consider it a very valuable Christmas gift. ;-)

 -Simone :)
Newsgroups: rec.food.cooking
From: WVOSS@novell.com (Wes Voss)
Subject: Re: Do you all eat turkeys??
Keywords: Thanksgiving
Organization: Novell, Inc.
Date: Fri, 20 Nov 1992 23:15:35 GMT

>I make a very easy, traditional Thanksgiving dinner with turkey, stuffing
>(Stove Top :-), homemade cranberry sauce, veggie, rolls.  But I fix pork
>roast for Christmas with homemade applesauce and whatever else really
>creative and yummy I can think of.  I'd be thrilled to death to make some
>lamb, though :-).

Boy, now pork and applesauce is something I just haven't been able to aquire 
a taste for. Tried it several times, and I would just as soon have a 
hamburger as a pork roast... No accounting for taste! (Mine that is! <G>)


Wes

-----------------------------------------------------------
Wes Voss
Novell, Inc
Internet: wvoss@novell.com
Fax: 801-342-1211
Disclaimer: These are just my opinions, and no one else's;
            No one in their right mind would share them...
___________________________________________________________
From: WVOSS@novell.com (Wes Voss)
Newsgroups: rec.food.cooking
Subject: Re: Comments on hand blenders?
Date: 16 Nov 92 23:50:29 GMT
Organization: Novell, Inc.

In article <1e9a3bINNd2h@agate.berkeley.edu> stanton@haas.berkeley.edu (Richard Stanton) writes:
>From: stanton@haas.berkeley.edu (Richard Stanton)
>Subject: Comments on hand blenders?
>Date: 16 Nov 92 23:15:55 GMT
>I'm considering buying a hand blender, basically a plastic covered motor with
>a blade at the end, which is supposed to be able to chop/puree/blend etc.
>with much less cleanup required than a regular blender or food processor (the
>main reason I almost never use them)
>
>Does anyone have any comments about these? In particular, how useful are they
>for whisking? How do they compare with portable whisks (with 2 balloon whisk
>attachments)? Are they worth buying, and if so, what's a good brand/price.
>
>Thanks for any suggestions
>
>Richard Stanton

We received a Braun for our wedding 5 years ago and LOVE it... Not much to 
tell except we use it 3-4 times a week and it is great to be able to just 
rinse it off under the water and hang it back up. (Make sure it has a 
hanging rack - you won't use it if it isn't easy to get at...)
Wes

-----------------------------------------------------------
Wes Voss
Novell, Inc

Internet: wvoss@novell.com
Fax: 801-342-1211

Disclaimer: These are just my opinions, and no one else's;
            No one in their right mind would share them...
___________________________________________________________
Newsgroups: rec.food.cooking
From: verkkila@nmsu.edu (Valeri Erkkila)
Subject: Re: RECIPE: German Oven Pancake
Organization: NMSU Computer Science
Date: Mon, 23 Nov 1992 18:03:21 GMT

I have a similar recipe for German Apple Pancakes.  It is the same
thing with sliced apples layered in it, and cinnamon on the top.
Very yummy!

	Valeri Erkkila
	verkkila@nmsu.edu
From: Pat.Churchill@bbs.actrix.gen.nz
Newsgroups: rec.food.cooking
Subject: Wild Rice
Keywords: Wild rice
Date: 20 Nov 92 04:09:56 GMT
Organization: Actrix Information Exchange

I have this fine looking bag of wild rice and was thinking of having
it as an accompaniment with Christmas dinner.  Any great recipe ideas
out there?

I have previously microwaved it with fresh herbs, and cooked it with a
few finely sliced mushrooms.  But how do regular users cook it?

Thanks for any bright ideas.
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: mworley@mathcs.emory.edu (Meg Worley)
Newsgroups: rec.food.cooking
Subject: Re: Sukiyaki ingredient confusion
Date: 23 Nov 1992 23:23:05 -0500
Organization: Emory University, Dept of Math and CS
NNTP-Posting-Host: emory.mathcs.emory.edu

In article <1992Nov23.172904.1324@Firewall.Nielsen.Com>, jkapson@ad-29.Naitc.Com (John Kapson) writes:
 
> I was thumbing through a new Japanese cookbook last night and eyeing
> a sukiyaki recipe when I came across the ingredient "yaki-fu".  I have
> absolutely no idea what this is, and the glossary in the back merely
> says "made from wheat gluten" or something similarly cryptic.  Does
> anybody know what "yaki-fu" is?

Yaki- is fried or grilled, as I think someone else pointed
out, but the -fu is not tofu.  *fu* is wheat gluten, which
is often cut into precious shapes and floated in soup etc.
Unfortunately, it has an atrocious texture if you ask me
(I lived in Japan for many years and never got used to it)...
imagine a geriatric sponge on the verge of disentigrating
completely, and there you have *fu*.  Not sure about the
nutritional side of it, but most macrobiotic cookbooks
give a recipe for making it at home.

Rage away,

meg


-- 

 Meg Worley 				Internet:  mworley@mathcs.emory.edu
From: jgostin@mal-s1.gatech.edu (Jill Gostin)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: recipe for TUNA CASSEROLE
Date: 19 Nov 92 13:41:41 GMT
Organization: Georgia Tech Res. Inst., Modeling & Analysis Lab


This is quick and easy recipe to use.

Ingredients:
1 can cream of _____ soup (I use celery or chicken)
~4 oz (1/2 regular size package) of cream cheese
1 tsp dry sherry
egg noodles -- as many or few as you like
1 can Durkee's onions
1-2 cans of tuna packed in spring water (I use 2)

Cook noodles, run cold water over them and set aside.
Heat soup and cream cheese in pan, stirring, until well blended.
Add the tuna and sherry, heat about another minute.
Put noodles in a casserole dish, pour tuna mixture over
the top. Stir together. Sprinkle Durkee's onions over the
top. Bake at 350 for about 20 minutes.



-- 
Jill Butterfield Gostin                EMAIL: jgostin@mal-s1.gatech.edu
Georgia Institute of Technology, GTRI Modeling and Analysis Lab
"Happiness is excitement that has found a settling down place..."
-E.L. Konigsburg, _From the Mixed-up Files of Mrs. Basil E. Frankweiler_
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: what do you do?
Organization: Actrix Information Exchange
Date: Sun, 22 Nov 1992 23:03:25 GMT

I save items that interest me to my Actrix bbs directory and download
them about once a week.  I edit them, print out the recipes and file
them in an indexed folder.  

Stuff I want right away I select and print while I am reading.

And I try lots of the recipes :-)
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: cooper@oasys.dt.navy.mil (Lynette Cooper)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Thick Spaghetti Sauce
Date: 19 Nov 92 22:33:56 GMT
Reply-To: cooper@oasys.dt.navy.mil (Lynette Cooper)
Organization: Carderock Division, NSWC, Bethesda, MD


Spaghetti sauce was the one thing that I left home knowing how to make.

Mom's Spaghetti Sauce:

1 lb ground beef
1 onion, chopped
1 clove garlic, minced
1 can tomatoe sauce
1 small can tomatoe paste
~1/2 tsp salt
~1 tsp oregano
pinch chili powder
dash or two of worchestire sauce

Sautee onion and garlic on some olive oil, add beef and brown.  Drain.
add remaining ingredients and simmer about 20 mins.  Thick and delicious.


				       Lynn Cooper
Newsgroups: rec.food.cooking
From: howard@cs.uiuc.edu
Subject: Re: carrots - way too many!
Keywords: Carrots
Organization: Dept. of Computer Sci - University of Illinois
Date: Wed, 18 Nov 1992 19:07:00 GMT


I raised a big amount of carrots one year and had read in the Organic
Gardening Book to store them in a basket of dirt with a lot of sand
in it - I did this and then stored them in a cool place - I had carrots
for most of the winter.  I just took them out of the garden and didn't
clean them.  I then put them into the dirt sand mixture and pull them
out when needed.  Washed and used them - I haven't done this for years
but I do remember that it worked quite well - towards the very end they
did get a little dehydrated - I am talking "May".

Good luck!!

.
From: mary@Cayman.COM (Mary Malmros)
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Memories
Date: 19 Nov 92 19:36:24 GMT
Organization: Cayman Systems Inc., Cambridge, MA
In-reply-to: ns@bohr.physics.purdue.edu's message of 17 Nov 92 19:10:29 GMT


In article <8749@dirac.physics.purdue.edu> ns@bohr.physics.purdue.edu (Nancy M. Schnepp) writes:

   In article <00963B44.E0247920@Msu.oscs.montana.edu> 
   alisg@Msu.oscs.montana.edu writes:
   >Apropos of nothing, do any of you remember Big Time and Hollywood candy bars?
   >I was looking for something sweet (that I didn't need) after lunch today, and
   >I had an overwhelming craving for either of these candy bars, neither of which
   >I have seen in 25 years or so. Are they available anywhere? 
   >
   >I remember Big Time as being a bit like a Milky Way, but with peanuts and
   >denser nougat. Hollywoods had bittersweet chocolate outside, and peanuts in a
   >white nougat inside. At least I think so... (To give you an idea how long ago
   >this was, they cost a nickel -- and they seemed _huge_ in my child-sized
   >hands!)
   >Oh well, if only I had access to Mr. Peabody's Wayback Machine.
   >george

   Well, 12-13 years ago we had a "Hollywood Halloween Party" and I
   found Hollywood candy bars as prizes.  I don't think I've seen
   them since.  I have seen "Sky Bars" (used to have seven sections
   each filled with a different goo) and Milk Shakes this current year.
   But never in the same place twice!

No, no, no, no, no.  Sky Bars are made by Necco.  They have four flavors
of goo, not seven.  The wrapping claims that the four flavors are fudge,
caramel, marshmallow, and peanut butter, but anyone who's ever eaten
a Sky Bar knows that they're really fudge, caramel, white, and mystery.

I don't know who makes Milk Shakes, but both they and Sky Bars are all
too evident in the local stores.  Great for nostalgia, but actually 
rather nasty as a consumable.  
--
------------------------------------------------------------------------------
 Mary Malmros     | Cayman Systems Inc, 26 Landsdowne St, Cambridge, MA 02139
 mary@cayman.com  | Phone 617-494-1999  Fax 617-494-5167  AppleLink CAYMAN.TECH

Newsgroups: rec.food.cooking
From: morrissey@stsci.edu
Subject: Re: Thanksgiving cranberry relish
Organization: Space Telescope Science Institute
Distribution: na
Date: Sat, 21 Nov 1992 13:30:51 GMT

In article <1992Nov20.183840.12944@magnus.acs.ohio-state.edu>, lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:
> Since its that time of year again.....
> 
> Does anyone have any recipes to share?  BTW could someone email me the
> recipe for Mama Stanberg's - I saw it appear on the net and I neglected
> to copy it!  Thanks so much - Lori Rellick


This is the easiest one I know:

			Cranberry-Orange Relish

1 bag cranberries (frozen)		1 large orange
1/2 - 1 cup sugar (to taste)


Put still frozen cranberries through grinder or chop coarsely in a food
processor.  Cut orange into wedges, remove seeds.  Grind or process 
orange.  Add sugar to taste.  Chill for at least 3-4 hours to let the
flavors blend.


Janet Morrissey
"Mostly Harmless"