HDTenEightyP/NetNews huggingface dataset:
From: shla@spf.trw.com (Sheila Wallace)
Subject: Re: REQUEST:Quesadillas (sp)
Organization: TRW Sensor Data Processing Center, Redondo Beach, CA
Date: Fri, 6 Nov 92 02:51:28 GMT

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
> seasons, and some other stuff.  I've tried some experiment but it never
> seems to come out right.  If anyone has a recipe for chicken (or any
> other kind) quesadillas, could you email me it our post it.
>
Another great recipe was posted, but I thought I'd throw in my
$.02 worth.  The easiest, non-greasy answer is throw some shredded
cheese (cheddar and Monterey jack combined is nice) and cooked chicken 
in a tortilla shell, fold in half, and microwave it for about 1-2 
minutes, or until the cheese is melted.  You could spray it with 
butter flavored Pam, too, if you want a little oil.  Serve with 
salsa and sour cream. (Yum! I know what I'm having for dinner tonight. :)

Oh, and you spelled it right.

Sheila

-- 
Sheila Wallace		(shla@spf.trw.com)
TRW, One Space Park, R2/2162, Redondo Beach, CA 90278
Newsgroups: rec.food.cooking
Subject: Re: Measurement : How big is a teacup ?
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Sun, 8 Nov 1992 00:33:35 GMT
Organization: Actrix Information Exchange

In article <2AFAA175.20748@news.service.uci.edu> rjarecki@balboa.eng.uci.edu (Robert Jarecki) writes:
> In article <1992Oct29.060009.20577@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
> >While people have their measuring info out, how big is a teacup ?
> >We found an old (1870) book that uses teacups as a measure.
> >I figure maybe it's 1/2 of a cup.  4 oz, that is.
> >Is this close ?  Anyone know for sure ?  There are no conversion
> >charts in this book, and I have yet to find it in any more modern
> >books.
> 
> The Pre-World War One edition of _Every Woman's Home Cook Book_,
> uses the term cup which is defined as a large teacup full, equal
> to half of a pint, or, one modern cup (2 modern cups = 1 pint).
> Whether this is what they meant in 1870, I don't know.
> 
> Bob  

According to Mrs Beeton, a cup (breakfastcup) is 1/2 pint, a teacup is
1/3 pint.  A British standard pint is 10 fluid ounces.

By contrast, I believe the American cup is 8 fluid ounces, and the
American pint 8 fluid ounces.

Here are some typical Teacup measurements (followed by US Cup measurements)

Flour			3oz		4oz
Castor sugar		6oz		8oz
Confectioners sugar	3 1/2oz		4 1/2oz
Margarine		6oz		8oz

Hope that helps :-)
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: johnson@ssvax1.ssd.loral.com (Christopher Johnson)
Subject: Port Wine Cheese - Request
Followup-To: rec.food.cooking
Organization: Space Systems/LORAL
Date: Wed, 11 Nov 1992 23:58:21 GMT

My wife and I love port wine cheese and would like to try our hand at
making some at home. 

What kind of cheese should we start with? 

How much Port wine to how much cheese?

Are there any special techinques we need to know?

Thanks!

Chris

+=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=+=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=+
| Christopher Johnson             |   Regal Lager                 |
| Space Systems/LORAL             |     It's not just a beer...   |
| Johnson@ssvax1.ssd.loral.com    |        It's a palendrome!     |
+=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=+=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=+
From: jason@ab20.larc.nasa.gov (Jason Austin)
Newsgroups: rec.food.cooking
Subject: Great coffee in the morning using a timer!
Date: 10 Nov 1992 20:44:39 GMT
Organization: NASA Langley Research Center, Hampton, VA  USA
Reply-To: Jason C. Austin <j.c.austin@larc.nasa.gov>
NNTP-Posting-Host: ab20.larc.nasa.gov


	I just picked up a new Mr. Coffee that makes great coffee in
the morning using the timer.  Instead of grinds sitting in the filter
all night getting stale, it's got a grinder built into the top that
grinds the beans and drops them into the filter when the timer goes
off.  Having the beans sit out all night doesn't seem to degrade the
flavor much, especially since I'm sure they've sat in the bin at the
coffee store much longer.  The only problem I've found is if you don't
set it for a time you're definitely not going to be in the kitchen,
the grinder unexpectantly starting early in the morning can take a few
years of your life.  I got this machine at Best for $100, not much
more than I would have paid for a separate coffee maker and grinder.
-- 
Jason C. Austin 
j.c.austin@larc.nasa.gov


Newsgroups: rec.food.cooking
From: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Subject: request: crockpot recipes
Originator: jwhwang@c00532-106ps.eos.ncsu.edu
Reply-To: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Organization: North Carolina State University, Project Eos
Date: Wed, 11 Nov 1992 23:56:57 GMT


i have a friend who only occasionally dabbles in the kitchen, and
has a virtually unused crockpot.  he's ready to start cooking, but
doesn't have any recipes.

does anyone have any TRIED AND TRUE crockpot recipes?

please e-mail me.


thanks!
Newsgroups: rec.food.cooking
Subject: A teacup is...
From: Pat.Churchill@bbs.actrix.gen.nz
Date: Sun, 8 Nov 1992 00:40:44 GMT
Organization: Actrix Information Exchange

In article <2AFAA175.20748@news.service.uci.edu>
rjarecki@balboa.eng.uci.edu (Robert Jarecki) writes:
> In article <1992Oct29.060009.20577@hubcap.clemson.edu>
chrisb@hubcap.clemson.edu (Chris Behrens) writ
es:
> >While people have their measuring info out, how big is a teacup ?
> >We found an old (1870) book that uses teacups as a measure.
> >I figure maybe it's 1/2 of a cup.  4 oz, that is.
> >Is this close ?  Anyone know for sure ?  There are no conversion
> >charts in this book, and I have yet to find it in any more modern
> >books.
>
> The Pre-World War One edition of _Every Woman's Home Cook Book_,
> uses the term cup which is defined as a large teacup full, equal
> to half of a pint, or, one modern cup (2 modern cups = 1 pint).
> Whether this is what they meant in 1870, I don't know.
>
> Bob
 
According to Mrs Beeton, a cup (breakfastcup) is 1/2 pint, a teacup is
1/3 pint.  A British standard pint is 10 fluid ounces.
 
By contrast, I believe the American cup is 8 fluid ounces, and the
American pint 16 fluid ounces.
 
Here are some typical Teacup measurements (followed by US Cup measurements)
 
Flour                   3oz             4oz
Castor sugar            6oz             8oz
Confectioners sugar     3 1/2oz         4 1/2oz
Margarine               6oz             8oz
 
Hope that helps :-)

-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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 10:52:02 GMT

chrisb@hubcap.clemson.edu (Chris Behrens) writes:

>I never have, never shall, and won't tell people to:  eat chitlins.
>I love pork rinds (bagged, not home made), bacon, fat back, and hog
>jowls (jaws?), pork chops, roasts, etc.  but will NOT touch chitlins!!! 

One of the more, um, interesting items of St Louis soul food is
"snoots."  Yes, they're exactly what you think they are, and they come
half a snout per snoot, (as Greg Johnson and Vince Staten say.)   In
all honesty, they are actually not interesting, since they have the
texture of cracklins, but no flavor at all.

I've never eaten chitlins, but not for lack of trying.  I just can't
find a good soul food restaurant around here...
-- 

Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>
From: gkolstad@reed.edu (Geoffrey Kolstad)
Newsgroups: rec.food.cooking
Subject: Re: Addenda to List of Muffins
Keywords: requests!??!?
Date: 11 Nov 92 19:53:38 GMT
Article-I.D.: reed.1992Nov11.195338.3108
Organization: Reed College, Portland, OR


And Best ever banana muffins!
Thanks
-- 
Geoffrey Kolstad
gkolstad@reed.edu

-I am a student at a liberal arts college; _nothing_ I say can be taken
From: aliki@nova1.stanford.edu (Alexandra Schmidt)
Newsgroups: rec.food.cooking
Subject: Re: Please Answer My Jelly Donut Question
Date: 9 Nov 1992 19:09:09 GMT
Organization: Stanford University
NNTP-Posting-Host: nova1.stanford.edu

In article <BxGCwp.71L@usenet.ucs.indiana.edu> stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:
>
>OK folks.  This has been bugging me for a while.  I mean a long while.
>It has been bugging me in that get-under-your-skin way that, say, a
>splinter would.  Please be my sterilized needle.
>
>(what other jelly donut question is there?)  How do they get the jelly
>in there?  
>-- 
>--------------------
>=
>(former grad star turned rock student)
>Steve Miller	 		    stcmille@silver.ucs.indiana.edu

Interesting that you should say sterilized needle, there is something 
a little syringe-like about the procedure. . .

I use a cookie press which has a nozzle attachment.  Poke the nozzle into
the doughnut and squirt the jelly in.  Cutting a small slit in the side,
then using a regular pastry bag, works fine as well.  It's actually so much
fun you have to be careful not to get overenthusiastic and overfill the
doughnut, at which point your family, eagerly watching the process, will
begin making biological jokes. . .

			. . .Alexandra


Newsgroups: rec.food.cooking
From: jprice@hobbes.kzoo.edu (Janet Price)
Subject: Re: Holiday gifts from the kitchen
Organization: Kalamazoo College
Date: Wed, 11 Nov 1992 13:10:51 GMT


I make all my jams using surejell, just run the jars thru the
dishwasher, fill them up, and don't worry about whether they seal or not
because I keep them all in the deep freeze.  Even after a couple of
years, they taste fresher than jams sealed with parafin and kept on a
shelf.  MUCH easier than all that sterilizing!  
-- 
            Janet Price (jprice@kzoo.edu)
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: stilton cheese
Organization: Lockheed Missiles and Space Co.
Date: Mon, 9 Nov 92 17:20:37 GMT

In article <1992Nov7.205402.15648@hawkmoon.mn.org> det@hawkmoon.mn.org (Derek Terveer) writes:
>When buying stilton cheese, what should one look for?
>
stilton is like an English blue cheese - look for the these signs and, of
course, the wonderful smell/aroma/bouquet that exudes from it

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Xref: sparky rec.food.cooking:20007 rec.food.veg:10360
From: abel@vax.sonoma.edu
Newsgroups: rec.food.cooking,rec.food.veg
Subject: Re: Making Tabascoid sauce? (was: REQUEST for Horseradish & KimChi)
Date: 12 Nov 92 22:15:10 GMT
Organization: Sonoma State University

In article <CSS.92Nov12153237@tron.stx.com>, css@tron.stx.com (Chris Shenton) writes:
> I've noticed on all the Tabascoid-type sauces around the house that
> they're made of basically the same ingredients:
> 
> 	Chili peppers
> 	Vinegar
> 	Salt
> 
> One adds Vidalia Onions, and another has Xanthan Gum (yum yum :-).
> 
> 
> Seems simple enough... anyone tried making something like this?
> 
I've seen it made in Mexican restaurants around here, and it's what 
they give you (in little plastic containers) when you ask for hot 
sauce.  Just throw stemmed hot little dried red peppers in a blender 
with water, vinegar and salt and blend away.  Leave the seeds in to 
make it hot and cheap.  Makes my face sweat just thinking about it!
Newsgroups: rec.food.cooking
From: stcmille@silver.ucs.indiana.edu (Stephen C. Miller)
Subject: Pumpkin fraud being perpetrated on all of us!!
Organization: Indiana University
Date: Wed, 11 Nov 1992 19:33:10 GMT

I love this time of year.  It's so wonderful to come home after a long
day of work and eat a piping hot stew.  Soon it will be the holidays -
my favorite culinary time of year.  Lots of big holiday dinners followed
by my favorite, a big pumpkin pie, slathered in whipped cre....


HOLD EVERYTHING!!!  STOP THIS!!  THAT PUMPKIN PIE YOU'RE EATING IS A
FRAUD!!  THE CANNED PUMPKIN COMPANIES ARE CONSPRING TO FOOL US.  WHY??


OK - here's the story.  It turns out that what is called canned
"pumpkin" isn't pumpkin at all.  It's HUBBARD SQUASH!!  According to
Food Talk here on WABC radio, the jack-o-lantern pumpkins we associate
with yummy pies are ;virutally tasteless.  They are not worth eating.
Hubbard squash tastes like what we call a pumpkin.  And it's what we're
used to.

Now I can hear a lot of you saying, So What?  Well, I agree, it's just
another cucurbit.  I like them all, too.  But what I''m objecting to is
false advertising.  Look at a can of Libby's canned pumpkin.  Big, plump
pumpkins sitting on the label.  Yummy looking pumpkins.  how would
customers feel if they learned that 1)those pumpkins taste lousy and
2)there aren't any in the can anyway??  I can tell you how they'd feel.
They'd rise up in organized rebellion and destroy the factories that
perpetuate these lies.  How would you feel if you bought a beefsteak -
and found out it came from, say, bambi?  Or and elephant?  Or a
porpoise?  I'd feel darn good about it, so that's not a good analogy.
But there's sometihng deeply and tragically wrong here.  No more pumpkin
pies ehre.  Just misleading, false Hubbard pie.  Hrmph!!

-- 
--------------------
=
(former grad star turned rock student)
Steve Miller	 		    stcmille@silver.ucs.indiana.edu
From: springer@khonshu.colorado.edu (Jann Springer)
Subject:  A few more Stuffings/Dressings
Followup-To: springer@khonshu.colorado.edu 
Organization: Univ. Colorado Boulder, CIRES
Distribution: na
Date: Fri, 13 Nov 1992 23:18:39 GMT

These two recipes come from the book "Best of the Best of Lousiana".

Rice Dressing with Oysters

2 T. shortening
giblets from fowl, chopped
1 pkg. frozen or fresh chicken livers, chopped
2 large onions, chopped
3 large ribs celery, chopped
1 small bell pepper, chopped
1/2 C. chopped green onions
1/4 C. chopped parsley
salt, red pepper, black pepper, sage to taste
thyme, bay leaf, basil to taste (optional)
25 to 100 raw oysters as desired
1 1/2 C. raw rice
1 egg, beaten
corn meal for frying oysters

Fry chopped livers and giblets until brown. Fry onions, celery,
bell pepper, and fry with giblets until light brown. Add a cup of
the oyster liquid and cook over low heat until tender. Roll oysters
in corn meal and fry. Drain. Add oysters, parsley, and onion tops.
Season somewhat highly to account for rice to be added. Cook rice. Add
cooked rice and beaten egg; mix into dressing. Serve hot.

(Louisana's Original Creole Seafood Recipes)
.......................................................................
Corn Bread Dressing

1 lb. chicken gizzards
1 lb. lean ground meat (1/2 pork, 1/2 beef)
2 sticks margarine
4 chopped onions
4 sticks chopped celery
2 cloves minced garlic
1 T. Worchestershire sauce
2 (10 oz) cans chicken broth
4 C. corn bread
1/2 C. chopped green onion tops
salt/pepper to taste
cayenne pepper/garlic powder to taste

In a Dutch oven, fry meat in margarine until brown. Add onions, celery,
and garlic. Saute five minutes, add broth, Worchestershire; season to
taste. Bring to a boil and simmer for 2 hours. Mix in 4 cups corn bread
and 1/2 C. onion tops. Bring seasoning up to taste. Serves 10.

(Tony Chachere's Cajun Country Cookbook)
.........................................................................
I also have six pages of dressings I have collected off the net
in the past few years. They include many from "Chef Paul's Louisana
Kitchen" and "The Prudhomme Family Cookbook". For example, "Smoked Ham
Dressing", "Cornbread Dressing", "Crawfish (or Lobster) Cornbread
Dressing", "Rice, Apple, Raisin Dressing", "Andouille Smoked Sausage
Dressing", and "Oyster Dressing". I can post these if there is alot
of interest (but they are long and very detailed).

Happy eating!
J. Springer
Newsgroups: rec.food.cooking
From: jereese@silver.ucs.indiana.edu (jean reese)
Subject: Re: Further to my list of 454 Muffins
Organization: Indiana University
Date: Sat, 7 Nov 1992 14:54:13 GMT

In article <10292311.48640.7437@kcbbs.gen.nz> Pandora@kcbbs.gen.nz (Dawn Scotting) writes:
>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.


I haven't seen it, and I'm interested in seeing it! Good luck! (Maybe
you haven't seen it in rec.food.recipes because it's a moderated
newsgroup, and Mary Howard hasn't set it up yet (or whatever she does)).

Jean
From: masticol@cadenza.rutgers.edu (Steve Masticola)
Newsgroups: rec.food.cooking
Subject: RECIPE: Grandma Stanberg's Cranberry Relish
Keywords: We gather together to eat Grandma's relish...
Date: 14 Nov 92 03:27:25 GMT
Organization: Rutgers Univ., New Brunswick, N.J.


Allow me to be the first this year... -S.


		 Grandma Stanberg's Cranberry Relish
		 ------- ---------- --------- ------

2 cups raw cranberries
1 small onion
1/2 cup sugar
3/4 cup sour cream
2 tbsp horseradish

Grind the onion and the cranberries in a blender. Stir everything else
in. Freeze.  One hour before dinner, let the relish thaw in the
fridge.
From: auwen@convex.com (John David Auwen)
Newsgroups: rec.food.cooking
Subject: Re: Need help with Fry Bread
Date: 9 Nov 92 19:35:40 GMT
Article-I.D.: starman.auwen.721337740
Organization: CONVEX Computer Corporation, Richardson, Tx., USA
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

b_lmcgilve@cpvax.cpses.tu.com writes:

>3 c flour
>1 1/2 tsp baking power
>1/2 tsp salt
>1 1/3 c warm water
>Mix dry ingredients.  Add water and knead until dough is soft.  Fry in 2-3"
>oil.

Like tortillas, there should be some shortening or lard in the dough.  Do
you think the vendors at state fairs, etc make them the "healthy way"?  ;-)
Try this out:

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

Ingredients:

4 cups white flour
6 tsp. baking powder
2 tsp. salt
1 large tbsp. shortening  (lard is even better!)
Water to make a stiff medium dough

Preparation:

Mix all together to make a stiff dough.  Make a ball about 3 inches in
diameter, and pull the ball into a 6-inch circle with the fingers.  Do
not use a rolling pin.  Slash one side from the center out with a sharp
knife in five places.  Heat 1" cooking oil in a skillet and when hot,
drop in the bread.  Brown on each side and drain.  Serve hot.

I also think it's better to fry it in shortening or lard.   Hey, you
asked what would make it taste better!  

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

Good luck,
Dave
auwen@convex.com
Newsgroups: rec.food.cooking
From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer)
Subject: Re: Request for Chicken Nuggets
Reply-To: lzsndt@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Thu, 12 Nov 1992 20:26:17 GMT

In article <1992Nov10.184909.19195@news.tufts.edu>, rsaigal@jade.tufts.edu (Ranjani Saigal) writes:
>
>My kids love chicken nuggets. Reciepes anyone?
>
I just made some chicken bits last night which we loved--baked in the oven, not
fried, so they are easy, but not necessarily less calorific.  I served them at a
party with a mustard/sour cream dipping sauce.

Chicken Bites

2 pounds boneless chicken (approx.) cut into bite-size pieces
1/2 cup butter, melted

Mix together:

2 cups crushed crackers
1/2 cup walnuts or pecans, finely chopped
1/2 cup parmesan cheese, grated
1 teaspoon dried basil
1 teaspoon dried thyme
salt and pepper

Dip chicken pieces in melted butter, then roll in crumb mixture.  Place on
baking sheet.  Bake at 400 for 20 minutes.  Serve with toothpicks and dipping
sauce.  (1/2 cup sour cream mixed with 1/4 cup dijon mustard.)  Enjoy!

--Lynn from Rochester, New York
From: pablo@bioc.rice.edu (Paul "Pablo" Campbell)
Subject: Re: Help! How do u make gravy??
Followup-To: rec.food.cooking
Organization: Rice Univ., Dept. of Biochem
Date: Sun, 8 Nov 1992 17:44:41 GMT

In Enola Prudhomme's latest cookbook, she give a recipe for a roux that
contains only flour.  All you do is put flour in a skillet or sauce pan and
heat it for about 20-25 min (I'm not sure, but I think medium heat :-).
The flour should eventually brown, and then you can use it like a normal
roux.  It looks like a great idea for us fat-conscious runners.  I haven't
tried this, but if anyone does, please let me know how it works.


Pablo
pablo@bioc.rice.edu
Rice Univ., Dept. of Biochemistry and Cell Biology
Newsgroups: rec.food.cooking
From: cooper@stsci.edu
Subject: RE: MARMITE
Organization: Space Telescope Science Institute
Distribution: na
Date: Wed, 11 Nov 1992 00:27:54 GMT



   MARMITE! I love the stuff! I get some FRESH Italian bread, spread
 some Philly Cream cheese on the bread. Then spread a THIN layer of
 Marmite top of the cheese. HEAVEN!  When watercress is in season
 try that on top.


          Enjoy!


           Ian
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.cooking
Subject: Re: LIVERWURST
Date: 12 Nov 92 21:53:15 GMT
Organization: Lockheed Missiles and Space Co.

>>Is there anyone out there who can give me a recipe for making
>>liverwurst?????
>>----------
>
since its really kind of a liver pate, I suppose a good chicken liver
pate recipe would do the trick - lut liverwurst (or braunsweiger)
isn't all that expensive to buy - I've taken it and added some cream
cheese, worchestershire sauce and caraway seeds to it - a little 
minced onion or garlic is optional - it makes a nice spread for 
crackers & french bread - when I was in Mexico City, the better
restaurants all had a braunsweiger spred on the table along with their
un-salted butter


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.cooking
From: css@tron.stx.com (Chris Shenton)
Subject: Source for Blood Oranges?
Organization: Hughes/STX, Lanham, MD
Date: Mon, 9 Nov 1992 21:52:45 GMT

In Germany this spring I had Blood Orangejuice, simply a can of
orangejuice from a blood orange. Good stuff.

Now I've never seen a blood orange around here -- are they available?

Thanks.
Newsgroups: rec.food.cooking