HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
Subject: List of 454 Muffin Recipes  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 6 Nov 92 04:08:02 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

I have today posted my list of 454 Muffin Recipes in rec.food.recipes.  
If anyone is interested in seeing this amazing list and they don't get  
rfr at their site I will post it here also if requested. Please DO NOT  
EMAIL ME about it. I am taking requests for recipes from the list via  
either newsgroup ONLY. Check it out, you won't believe it!  
PS And that's not all, I'm getting a loan of another muffin book  
shortly!  
   
          <--------------------------------------------->  
          < Kia Ora from Aotearoa. Pandora@kcbbs.gen.nz >  
 >->->->->>   Please DO NOT QUOTE ANYTHING back to me   <<-<-<-<-<  
          <--------------------------------------------->
Newsgroups: rec.food.cooking
Subject: RECIPE: Double Chocolate Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 10 Nov 92 03:51:34 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

      DOUBLE CHOCOLATE MUFFINS  
  
2 cups plain flour, pinch salt, 1 Tbsp baking powder, 1/2 tsp allspice  
1/2 cup brown sugar, 1/2 chopped pecans, 2 eggs, 2/3 cups milk  
1 tsp vanilla essence, 3 ozs butter melted, 3.1/2 ozs Nestle Choc Melts melted
4.1/2 ozs Nestle White Bits  
  
Sift first 4 ingredients into a bowl. Add brown sugar & pecans. Combine eggs, 
milk, vanilla, melted butter & Choc Melts, add to dry ingredients, mix   
lightly. Add White Bits, stir to combine. DO NOT OVERMIX, it should be lumpy. 
2/3 fill greased muffin pans and bake at 400oF for 20-25 mins.  
NOTE: Nestle's Melts are cooking chocolate that come in a button shape,   
easier to melt & weigh than blocks. Nestle's Bits are morsels of pure   
chocolate, so they hold their shape when baked. Both come in 3 varieties here 
in NZ, dark, milk & white chocolate. Substitute whatever you can find.  
  
      --------------------------------------------------------------  
     |  PLEASE READ THIS-----PLEASE READ THIS-----PLEASE READ THIS  |  
     | As I have to pay for ALL ingoing AND outgoing email I would  |  
     | prefer all queries to be made in this newsgroup. For messages|  
     | that NEED to be in email I would appreciate it if you DIDN'T |  
     | QUOTE more than a few words.      Pandora@kcbbs.gen.nz       |  
      --------------------------------------------------------------
Newsgroups: rec.food.cooking
Subject: Addenda to List of Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 11 Nov 92 02:49:49 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

Addenda to List of 454 Muffins (now 600)  
----------------------------------------  
Almond  
Almond-centre  
Almond Liqueur  
Apple  
Cashmere Apple  
Eve's Apple  
Lorna's Apple  
Applesauce  
Applesauce Bran  
Applesauce Oatmeal  
Applesauce Raisin  
Surprise Applesauce  
Apple Cinnamon  
Apple Raisin  
Apple & Yoghurt  
Quick 'n Easy Apple  
Wholemeal Apple  
Apricot  
Plain Apricot  
Apricot & Almond  
Apricot Oatmeal  
Bacon  
Bacon Corn  
Bacon & Herb (Free of wheat,eggs & dairy products)  
Banana Almond  
Banana Bran  
Banana Oatmeal  
Banana Pecan  
Banana Yoghurt  
Best Ever Banana  
Spicy Banana (Free of wheat, gluten, eggs & dairy products)  
Tropical Banana  
Whole Wheat Banana  
Basic  
Donna's Beer  
Blueberry  
Blueberry Cornmeal  
Blueberry Oatmeal  
The Classic Blueberry  
Basic Bran  
Crunchy Bran  
Date Bran  
Honey Bran  
Molasses Bran  
Mother Milner's Old Fashioned Bran  
Mrs Pudwaka's Bran  
Pail Full of Muffins (Bran)  
Cabbage  
Carrot  
Carrot & Apple  
Carrot Pineapple  
Carrot Rice  
Carrot Walnut  
Carrot Wheat  
Curry Carrot  
Cheese  
Cheese Bran  
Cheese & Ginger  
Cheese & Onion  
Fondue Cheese  
Rye-flour Cheese  
Savoury Cheese  
Cherry  
Cherry Almond  
Chocolate Cheesecake  
Chocolate Cherry  
Chocolate Chip  
Chocolate Cream  
Nutty Chocolate & Marshmallow  
Cinnamon  
Citrus Coconut  
Cocoa  
Cocoa Almond  
Cocoa Apple  
Coconut  
Coconut Cream  
Coconut & Rolled Oats  
Coffee Date  
Coffee Walnut  
Corn  
Whole-kernel Corn & Cornmeal  
Cornbread  
Cheddar Cornmeal  
Cornmeal  
Cornmeal, Bacon & Cheese  
Cornmeal, Bacon & Onion  
Cornmeal & Cheese  
Cornmeal & Chili  
Christmas Morning Cranberry  
Currant  
Curry  
Date  
Sonja's Date  
Date & Orange  
Fudgy Apple  
Gingersnap Raisin  
Health Food  
Honey-Carrot-Date  
Jam Filled  
Loganberry  
Lemon & Banana  
Joye's Lemon Tea  
Lemonade  
Maple Syrup  
Maple Syrup Oatbran  
Maple Pecan  
Harry's Favourite (Maple Walnut)  
Heavenly (Maple Syrup)  
Marmalade  
Mincemeat Rum  
Muffins That Taste Like Donuts  
Mushroom  
The Nothing Muffin  
Basic Oatbran  
Oatbran Apple  
Oatbran Banana  
Low-cholesterol Oatbran  
Even lower cholesterol Oatbran  
Spicy Oatbran  
Oatmeal  
Dallas's Oatmeal Carrot  
Oatmeal Orange  
Onion  
Orange  
Orange Date  
Rich Delicious Orange Tea  
Peach  
Peach Crumble  
Peanut  
Peanut Butter  
Peanut Butter & Jam  
Pina Colada  
Pioneer  
Prune  
Pumpkin  
Pumpkin Bran  
Pumpkin Pecan  
Pumpkin Seed  
Curried Pumpkin  
Raisin  
Rum & Raisin  
Spicy Raisin  
Winnie's Rhubarb  
Rhubarb with Streusel Topping  
Rice  
Savoury Rice  
Tropical Rice  
Rolled Oats & Banana  
Oaty Fruit  
Salami & Herb  
Sandy's Seafood  
Sesame Seed  
Sherry  
Sour Cream  
Sour Cream-Pineapple  
Soy Sausauge  
Spice  
Walnut & Honey  
Zucchini  
  
      - PLEASE READ THIS - PLEASE READ THIS - PLEASE READ THIS -  
  
As before I will take requests ONLY in this newsgroup. PLEASE DO NOT  
EMAIL ME. The full amended list will be posted soon.
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: Corian
Date: 7 Nov 92 12:33:46 GMT
Organization: NYU Stern School of Business


Incidentally, over on rec.woodworking, some time ago, I read of a Corian
type material available at much lower cost. I don't remember any more, but
if anyone gets serious about Corian, it might be a good idea to wander over
to rec.woodworking and ask. Corian is a brand name, and there is more than
one implementation of the material out there.

- Shankar
Newsgroups: rec.food.cooking
From: kiran@bronze.ucs.indiana.edu (Kiran Wagle)
Subject: Re: scrabble, chitlets, and scrott (was Re: Hominy )
Organization: Indiana University
Date: Thu, 12 Nov 1992 11:03:33 GMT

reb@amc.com (Bob Brunjes) writes:
>kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
>>reb@amc.com (Bob Brunjes) writes:

>>>Hereabouts, grits is "foreign weird food", 
>>>and lumped in with scrabble, chitlets, and scrott.

>>Well I know a lot of strange foodstuffs, but I've never heard of 
>>chitlets and scrott.  They're beyond the purview of my extensive
>>gastronomical reference library as well.  So what are they?

>I was referring to chitlins, scrapple, and scrod, from the
Ah, as I would have guessed if I had bothered to guess.  (I quite like
chitlets as a neologism for chitlins.)

>Would it help if I put "Bob Brunjes, a really weird guy who
>doesn't mean any harm" in my .sig file?

Naw, just recommend a good soul food joint where i can get a good
plate of chitlins for a reasonable price.  Maybe with some snoots on
the side.

(Has Chez Panisse ever served chitlins I wonder?  Lemme see...
 nope, just tripe.) 
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
Newsgroups: rec.food.cooking
Subject: Further to my list of 454 Muffins
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 7 Nov 92 13:30:40 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

Well I have TRIED three times to post my list to rec.food.recipes but 
to no avail. It just doesn't appear in the newsgroup at my end at all 
and it seems nowhere else either! However I HAVE managed to post it 
to rec.food.cooking and it HAS appeared at my site, if it hasn't appeared 
elsewhere then please post a message to me in the newsgroup and I'll 
try again.
From: bets@festus.ksu.ksu.edu (Beth Schwindt)
Newsgroups: rec.food.cooking
Subject: stuffing recipe request
Date: 12 Nov 1992 19:55:36 -0600
Organization: Kansas State University
NNTP-Posting-Host: festus.ksu.ksu.edu

{request for cornbread dressing recipe deleted}

Well, I've got my family recipe that my mom's family has used for years.

It's a basic cornbread dressing, with some unusual ingredients (or so
she says...).

For 6 medium/4 large servings of dressing

1 package of corn muffin/cornbread mix
several sourdough rolls/loaves, usually off the day-old rack
2 cups chicken broth
2 eggs 
1/4 lb. bacon or sausage
1 bunch of green onions, chopped
1 cup of chopped celery
1 cup of raisins
1 cup of dried currents
sage and garlic to taste


Mix up cornbread according to package directions.  Bake and let cool.

Fry bacon or sausage, saving grease to saute vegetables.  Drain the meat.

Crumble up all of the bread in a roaster or large bowl.

Bring the chicken broth to simmering.

Saute the vegetables; add them to the bread (with the grease) and 
stir thouroughly (preferablely with fingers).

Add cooled meat to bread mixture; stir thouroughly.

Add raisins and currents; stir thouroughly.

Add eggs; stir.

Add broth and stir.

Season to taste.

Bake at 350 degrees until lightly browned.



Beth


-- 
"We are not free; it was never intended we should be.  A book of rules
is placed in our cradles, and we never get rid of it until we reach
our graves."--E.W. Howe, 1924  
bets@matt.ksu.ksu.edu              bets@ksuvm.ksu.edu
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Quesadilla Pronunciation
Organization: Clemson University
Date: Mon, 9 Nov 1992 21:56:36 GMT

I have been lamblasted for the "cute anecdote" I posted about the
kwee-sa-dill-a I ordered from the stern waitress enough !!!
I KNOW you pronounce it kay-sa-dee-ya.  I mispronounced it on
purpose to get a reaction from the waitress.  She was not amused,
and corrected me without a second thought.  I was expecting a little
smile :) from her, but got a cold correction :| 
That's what I thought was funny.   Have you never ordered fa-jee-tas
for fajitas (I KNOW it's fa-hee-ta,before someone hits me again.  :)
Or spagg-hetti?  Or pissa (pizza) ? Or..  Or... ???    
Like I said before...  I guess you had to be there.
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
Newsgroups: rec.food.cooking
From: blommel@sask.usask.ca
Subject: Request: Holiday baking for Diabetics
Organization: University of Saskatchewan
Date: Tue, 10 Nov 1992 00:31:45 GMT


Hi,

I do a lot of Christmas baking for gifts for my family, but have run
across a problem.  I would like to make something for my grandmother,
but she is diabetic...and I can't find any holiday recipes to make 
for her.  

Does anyone have any recipes they could share for diabetics?? I've
only come across maybe 1 or 2, but they don't sound like they would
taste too good.  Any help is appreciated.

Please email me at:  in%"blommel@admin.usask.ca"


Thanks,

Laura Blomme
Email: in%'blommel@admin.usask.ca"
From: hughes@dogwood.botany.uga.edu (Wayne Hughes)
Newsgroups: rec.food.cooking
Subject: Re: towel ignites in microwave oven
Date: 11 Nov 92 05:56:39 GMT
Article-I.D.: rigel.1992Nov11.055639.10420
Organization: Botany Department - U of Georgia, Athens

In article <4sw2TB4w161w@cdthq.UUCP> gary@cdthq.UUCP (Gary Heston) writes:
>
>I don't believe any cotton material is microwave safe. It's almost
>certainly due to your microwave rather than your stove. After all,
>cotton is simply a vegetable fiber.
>
   So is paper (as in paper towels).

   But it's not hydrated, and things get hot in microwave ovens
   only if they are made of something that absorbs microwaves.
   Most things heat because they contain *water*, and a cotton
   fiber (or paper fiber) is basically anhydrous.  

   I would guess the reason that the cloth scorched is because
   the heating potatoes sat on top of the cloth, there was no
   escape for the heat building up between the potato and the 
   thick cloth, and it eventually reached ignition temperature.
   A paper towel is much thinner; the heat can't accumulate.
   The heat came from the potato.

   It might have something to do with the gas oven, but I've
   had similar circumstances leading to scorched materials
   without another oven anywhere close.

   Wayne
Newsgroups: rec.food.cooking
From: arnie@magnus.acs.ohio-state.edu (Arnie Skurow)
Subject: Re: Who makes a quality cleaver?
Organization: The Ohio State University
Date: Fri, 6 Nov 1992 17:39:34 GMT

Then my wife purchased a Chinese style cleaver for me from Hofritz.  I've
had it for 12 years now, have never sharpened it other than a pass or
two on a ceramic "steel" and it'll still shave the hair off my arm, cut
through bone like it's butter and has no chips in it.

I asked her how much it cost and she wouldn't tell me.  I'm not sure
if Hofritz still offers one, but if so, I'd recommend it highly.

Arnie Skurow
From: mberteig@cco.caltech.edu (Michelle Berteig)
Newsgroups: rec.food.cooking
Subject: Bagels in the Bread Machine
Date: 10 Nov 1992 04:36:01 GMT
Organization: California Institute of Technology, Pasadena
NNTP-Posting-Host: punisher.caltech.edu

Hi!  This is for the person who requested a bagel recipe that can be made
in a bread machine.  This recipe is from the book "The Bread Machine
Cookbook" by Donna German.  I haven't tried it myself, but it lookk
interesting!

BAGELS

(makes 16)

water		1.33 cups
honey		2 tablespoons
salt		2 teaspoons
whole wheat flour	1.33 cups
bread flour		2.66 cups
yeast		2.5 teaspoons (I think this is one packet)

Let the machine knead the dough once, and then let the dough rise for
20 minutes only in the machine.  Even if the cycle runs longer, simply
remove the dough after 20 minutes and turn off the machine.  Divide the
dough into 16 pieces.  Each piece should be rolled into a rope and made
into a circle, pressing the ends together.  You may find it necessary
to wet one end slightly to help seal the ends together.

Place on a well-greaded baking sheet, cover, and let rise only 15-20
minutes.  Meanwhile, bring to a slight boil in a NONaluminum pan
(author uses a cast iron frying pan) about 2 inches of water. 
Carefully lower about 3 or 4 bagels at a time into the water, cooking
for about 30 seconds on each side.  Remove bagels, drain on a towel,
sprinkle with poppy seeds, sesame seeds, or dried onion bits if
desired and place on the greased baking sheets.  Bake in a preheated
550 deg F. oven for 8 minutes.

-There are 4 of these Bread Machine Cookbooks available, and the
recipes are sized for different sized breadmakers.  They seem to
have quite a bit of variety in the recipes...
Good luck!

--Michelle Berteig


Newsgroups: rec.food.cooking
From: cavrak@newton.emba.uvm.edu.uvm.edu (Steve Cavrak)
Subject: MARMITE and VEGIMITE: Secrets Revealed
Organization: University of Vermont -- Division of EMBA Computer Facility
Date: Tue, 10 Nov 1992 03:08:24 GMT


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


Vegemite - 

	Ingredients - Yeast extract, sea salt, potassium
	chloride, malt extract, caramel color, natural flavor,
	niacin, thiamine hydrochloride, riboflavin. Serving
	size: 1/2 teaspoon. (3.25 g)

	The only nutritional claim by the label is "5 Calories
	per serving."  The thiamine dose, however, is 25% of
	USRDA. If I remember right, "natural flavor" really
	means MSG. :0-)

	Manufactures by Kraft Foods Limited, P. O. Box 1673,
	N. Melbourne, Australia.  Imported by Australasia
	Ventures, 3100 Airway #105, Costa Mesa, CA 92629.
	714-545-0636.

----------------------------------------------------------------

The vegemite is appreciably milder, perhaps a bit saltier, and
definitely a more complex taste.  

Steve
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST:Quesadillas (sp)
Date: 9 Nov 92 18:54:16 GMT
Article-I.D.: jethro.lftcuoINNl0a
Reply-To: avi@rix.Corp.Sun.COM
Distribution: world
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: rix.corp.sun.com

In article EexhWly00WBMA5BZpw@andrew.cmu.edu, "Brian J. Cardanha" <bc2t+@andrew.cmu.edu> () writes:
>After reading the recipe for flour tortillas that was posted a few days
>ago, I was very interested in making Quesadillas (I know that that is
>the wrong spelling but I'm not exactly sure how to spell it).  I know
>that you need some chicken and some Moteray Jack cheese and some

Traditional quesadillas are pretty much just melted cheese in a flour 
tortilla, with maybe some peppers thrown in.  I do it this way:  

	Heat a tortilla in a skillet (medium heat) until warm, turning 
	occasionally.  Cover half of it with grated Jack cheese and chopped 
	green chili peppers.  Fold in half and heat until the cheese melts.
	I usually top with some guacamole and sour cream.

-Ann
Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: RECIPE: Grape Nut Cereal Muffins
Keywords: Great, Fabulous, Two thumbs up!
Organization: Clemson University
Date: Wed, 11 Nov 1992 00:45:52 GMT


Grape Nut Cereal Muffins (My own concoction) - Makes 12 2" muffins
------
1 Cup Grape Nuts Cereal
1 Cup All Purpose Flour 
   (I didn't sift, but would probably be better if sifted after measuring)
1 teaspoon Baking Soda
1 dash salt
1 tablespoon Sugar

1 Cup Buttermilk (I used buttermilk powder and regular milk. Worked.)
1 Egg, Beaten
1 heaping tablespoon AppleSauce
1/4 Cup Molasses (Couldn't find a "1" measure for this quantity  :)

Directions
Mix dry ingredients in bowl one (*).
Mix wet ingredients in bowl two (*).
Mix all ingredients in bowl three 
  (unless bowl one or bowl two is big enough to hold all the ingredients).
Grease muffin tin(s).  Fill tin(s) to about 3/4 capacity.
Bake in 400 deg F oven for 15 - 20 minutes.

(*) If you want crunchy Grape Nuts in the muffins, add them AFTER mixing
all ingredients together, and swiftly proceed to next step.  If you want 
soggy Grape Nuts, add them to the wet ingredients, and let stand for a 
few minutes before mixing all together.  In either case, Don't add the
dry Grape Nuts to the Dry Flour.  It will coat the cereal, and not mix in
as well. 

This recipe may be doubled by only those wishing to multiply by 2, or
tripled by those who can multiply by 3, but NOT halved.  Have you ever
seen half of an egg ?  Or half a dash of salt ?  I can not give any 
nutritional information due to the fact that I find these delicious.
And to me, that overrides any need to know anything else about them.
I am not a fan of Grape Nuts, and can't stand them by themselves, or
bathed in a bowl of milk, with sugar, molasses, or maple syrup.  I tried
the "one week challenge", and got to the second day, and couldn't go any
further.  I had to find a way to do away with them.  This is it!  It's
the right thing to do, and the right way to do it.  I like it!
You may copy, delete, mutilate in any way, and distribute this "recipe"
to anyone wishing a copy.  Please do not keep my name with it.  I don't
claim any responsibilities should someone decide to add fruit, nuts,
berries, seeds or auto parts to the mixture enclosed.  Eat at your own risk.
Don't shop at Food Lion.  When they save, we lose.  Enjoy !!!
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
Newsgroups: rec.food.cooking
From: parr@acs.ucalgary.ca (Charles Parr)
Newsgroups: rec.food.cooking
Subject: Re: Gravy
Date: 9 Nov 92 20:32:27 GMT
Organization: The University of Calgary, Alberta

In article <1992Nov9.171808.596@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>In article <92312.225458U47248@uicvm.uic.edu> Leta Dally <U47248@uicvm.uic.edu> writes:
>>Here is another tip for making gravy.  For those of you who believe
>>
>>in making a roux, brown the flour first.  To brown the flour just put
>>
>>it in a heavy cast iron skillet over a low flame.  Stir it occasionally
>>
>>until it gets a golden brown.  The flour will then make a darker gravy
>>
>>and give it a really "nutty" taste.  It is the way my grandmother made
>>
>>gravy and it has always produced excellent results for me.
>
> _big_ _thank_you_ - you're the first person I've seen on the net
> that doesn't insist on using lard, or some form of grease with the
> flour to get the roux, and I agree, it does improve the flavor...

The grease just makes it *much* easier to get the roux to brown
without actually burning any of the flour particles.

Even tiny amounts of burnt flour wil ruin an entire dish...

Regards, Charles
-- 
Within the span of the last few weeks I have heard elements of
separate threads which, in that they have been conjoined in time,
struck together to form a new chord within my hollow and echoing
gourd. --Unknown net.person
From: gkolstad@reed.edu (Geoffrey Kolstad)
Newsgroups: rec.food.cooking
Subject: Re: List of 454 Muffin Recipes
Date: 10 Nov 92 01:44:24 GMT
Article-I.D.: reed.1992Nov10.014424.29686
Organization: Reed College, Portland, OR


Please post 454 recipes of one of my favorite foods!!! Muffins are quasi-divine
Thanks, 
Geoffrey Kolstad
gkolstad.reed.edu
Newsgroups: rec.food.cooking
From: stullcw@stull.b10.ingr.com (Chuck Stull)
Subject: Need cooking tips ;-)
Keywords: wink-wink
Organization: Intergraph Corp., Huntsville, AL
Distribution: usa
Date: Mon, 9 Nov 1992 22:16:15 GMT

Hi,

I'm new to this group and was wondering if someone could help. I'm planning
to prepare my first ever Thanksgiving meal and need a few pointers.

For a before dinner snack, I thought I'd serve buffalo wings. I'm not sure if
that is to heavy of a snack. I like 'um real hot. Does anybody have a 
favorite recipe for buffalo wings that is real hot. For Thanksgiving dinner 
should you serve a turkey or a ham ?  Which meat helps to make the best 
gravy? I thought about using my aluminum pans for cooking in, but someone
here at work suggested that I buy special cookware. I'm not sure why. Hmmm.
Is there a group recommendation on the best knifes to use in cutting 
the meat ? As you can see, I'm trying to cover all the details. I'd want to 
prepare all the food myself from scratch. A nice warm freshly cooked loaf of 
bread would also be good. Can you imagine fresh baked bread in your house. 
WOW ! Does anyone know which bread-maker is the best ? Aren't they all about 
the same ?  Finally, for desert, I understand that there is a recipe for a 
wonderful cookie, but it cost about $250. Is there a place that I could ftp 
the recipe from instead ??? $250 seems awful expensive !


I don't read this group very often, so please email. If there's enough
interest I could summerize to the group.

By-the-Way....Wink-wink. I just  _couldn't_  resist.


-- 
                                             Chuck Stull
                                             stullcw@stull.b10.ingr.com
"Diplomacy is the art of letting someone else have your way"