HDTenEightyP/NetNews huggingface dataset:
From: jfederi@page-cad8.den.mmc.com (Joe Federico 303-977-6951)
Subject: RE: REQUEST: Clam Sauce
Status: RO
Apparently-To: rec-food-recipes@uunet.uu.net
Followup-To: N/A
Summary: N/A
Originator: jfederi@page-cad3
Keywords: White Clam Sauce
Organization: Martin Marietta Astronautics, Denver
Distribution: na
Date: Fri, 11 Dec 1992 16:55:39 GMT

In article BJWLHHL@taronga.com, pc0837@csc.albany.edu (COHEN PAUL L) writes:
>
>Help!!! I need recipes for red and white clam sauce.
>
>                                   thanks in advance,
>                                     Paul
>                  pc0837@sarah.albany.edu


The following is a recipe that my grandmother often made... It is a white clam
sauce recipe which I have seen from time to time being called "AIOLI SAUCE" -
For the life of me I cannot tell/show you how my grandmother spelled her sauce,
but she pronounced it: "Aya-Oya".

Ingredients:
-----------

1/2 Cup - Water
1/2 Cup - Cooking Oil of your choice
	  (Olive Oil is best - Recommend "Bertolli's" - they have several
	  different types of Olive Oils...)
1 Clove - fresh Garlic
1 Can - Chopped or Minced Clams
1-2T Parsley Flakes (or 3-4T Fresh Parsley-preferred)


Directions:
----------

In a large saucepan, heat the (olive) oil (low-med heat)

Remove 5 to 6 "buds" from the garlic clove and peel off the skin.  Cut each
"bud" in half (lengthwise) and place in the oil.  Simmer the garlic until it
slightly browns... Then, using the back of a sturdy fork (a garlic press can
also be used), squeeze the garlic into the oil.  Remove and discard the
browned/squeezed garlic pieces.

Add the water, the can of clams and the Parsley.  Let simmer.  Serve over the
spaghetti with grated cheese.

Variations:
----------

1) Chopped/Minced Oysters or Baby Shrimp can be used as a substitute for the
   clams.

2) Depending on how you cook your Spaghetti, you can substitute 1/2 Cup of the
   "spaghetti juice" for the 1/2 cup of water.
   (To boil my spaghetti, I add a touch of (olive) oil and 1/4 to 1/3 stick of 
   butter to the water.) 

Enjoy!

Joe Federico
--
*******************************************************************************
*  Definition: "TACT" - The ability    *  Joe Federico                        *
*              to tell someone where   *  Martin Marietta Astronautics        *
*              to go so politely that  *  P.O. Box 179  Mail Stop H8700       *
*              they actually look      *  Denver, Colorado 80201              *
*              forward to the trip!!!  *  Terran System - Sector 001          *
*******************************************************************************
* (Opinions expressed herein do not in any way reflect those of my employer)  *
*******************************************************************************

Newsgroups: rec.food.recipes
From: vvdat@diamond.lerc.nasa.gov (Deborah Griffin)
Subject: Re: Recipe - Rum Cake
Status: RO
Apparently-To: rec-food-recipes@cis.ohio-state.edu
Organization: NASA Lewis Research Center
Distribution: na
Date: Thu, 17 Dec 1992 21:18:17 GMT

Here is a great rum cake recipe.  I have been making this for about 5 years
now and I can't go to any holiday party without bringing one with me.  Its
famous in my family.

Rum Cake
1 box Duncan Hines yellow butter cake mix
1 box instant vanilla pudding (small box)
1 cup oil
1 cup rum (I use Bacardi white or gold rum - I DO NOT use a high proof rum)
1 cup water
3 eggs
1/2 cup chopped pecans

Grease and flour bundt pan HEAVILY.  Sprinkle pecans in bottom.  Mix all
cake ingredients together and pour in pan.  Bake at 375 for 50-60 minutes. 

Glaze
1 stick butter or margarine
1/2 cup rum
1 cup sugar

In pot add glaze ingredients and heat til boiling.  Let boil for 2 minutes ONLY.
Boiling should finish as cake is coming out of oven.  Immediately pour glaze
around outside of pan.  If you wait about 30 seconds first, the cake will
separate enough so the glaze will not overflow.  Let cake stay in pan for
20 minutes then remove.  

Enjoy!


--
Deborah A. Griffin                     vvdat@diamond.lerc.nasa.gov
NASA Lewis Research Center             (216) 433-6775
Cleveland, Ohio  44135
"If you think you can, you can.  If you think you can't, you're right!"

Newsgroups: rec.food.recipes
From: sandyv@ux1.cso.uiuc.edu (Sandy Vavrinek Seehusen)
Subject: RECIPE: Non-mayo/mustard Salad
Status: RO
Apparently-To: rec-food-recipes@ux1.cso.uiuc.edu
Organization: University of Illinois at Urbana
Date: Wed, 16 Dec 1992 19:35:54 GMT

This may be a little simpler than what you are looking for, but it
goes over very well and it's easy to make.  I'm going to approximate
the amounts because the key to good pasta salads is "season to taste".
I use the 'handful' method.

I would encourage you to substitute your favorite veggies and spices
for anything you don't care for.  I've starred the key ingredients 
that I feel make the salad taste especially good.


PASTA SALAD

8 oz.  multi-colored spiral noodles
1/2 cucumber, diced (or sliced and quartered)
1 med red onion, coursely chopped*
2 stalks celery, sliced
1 carrot, peeled and diced
1 green pepper, diced, OR
1 red bell pepper, diced, OR
1/2 each red and green bell pepper, diced
4 artichoke hearts, chopped*
1/8 c chopped fresh parsley*
small can sliced ripe olives*
1/8 c parmesan or romano cheese, grated finely* (I use the Kraft in a can)
Newman's Own Olive oil and Herb Vinegrette Dressing*

These are the ingredients I basically use, but I sometimes get creative and
add other fresh chopped veggies:  Brocolli florets, cauliflower florets, 
green onions, garbonzo beans, tomatos, zuchhini, et al.

Cook the pasta as directed.  Rinse in cold water, drain well.  Mix in
veggies.  Sprinkle some of the cheese on the salad, toss.  Pour on enough
of the salad dressing to generously coat everything (I tend to use 1/4 to
1/3 of the bottle) Toss again.  Sprinkle with remaining cheese.  Serve
with fresh parsley and homemade bread.

NOTES:  If you refridgerate too long before serving, the pasta tends to 
soak up so much of the dressing that it gets dry.  So if you'll have a
long time between preparation and serving, put less dressing on at prep
time and toss with a splurt or two just before serving.  Tomatos tend
to get mushy if you let them sit too long too.


VARIATION:

SPAGHETTI SALAD

8 oz.  vermicelli or spaghetti
1/2 cucumber, diced (or sliced and quartered)
1 med red onion, coursely chopped
2 stalks celery, sliced
1 green pepper, diced
1 carrot, peeled, chopped
2-3 green onions, chopped
1/2 c each cauliflower and brocolli florets
1/8 c chopped fresh parsley
small can sliced ripe olives
1/8 c parmesan or romano cheese, grated finely (I use the Kraft in a can)
Viva Italian Dressing
2 t poppy seeds

Optional:  tomatos, diced mozzeralla, diced salami or ham

Prepare as above.  


Hope this was what you were looking for.  Enjoy!

Newsgroups: rec.food.recipes
From: OPRRJG@suvm.acs.syr.edu (Bob Guiles)
Subject: Bonengemuse
Status: RO
Organization: Syracuse University
Date: Wed, 16 Dec 92 08:18:49 LCL

Looking for the recipe for a german dish called Bonengemuse(sp?).
It's a stew with the primary ingredients being green beans, potato
and hamburger. Pepper figures in as a main spice. Anyone?

Newsgroups: rec.food.recipes
From: paris@gene.com (Ken Paris)
Subject: rec.food.recipes
Status: RO
Organization: Taronga Park BBS
Date: Wed, 16 Dec 92 14:22:14 -0800


is there some mail drop i can use to write in ?
in the mean time, here's a cheesecake recipe i've done a few times
that usually gets good reviews

amaretto cheesecake


Hazelnut crust

1 cp roasted hazelnuts (350 for 10 mn.)
3 egg whites
2 tsp vanilla
2 cps powdered sugar
1/2 cp sugar
1/8 tsp salt


ameretto cream cheese filling

1/2 cp ameretto
3 tsp unflavored geletin
2 tsp vanilla
1 1/2 lbs cream cheese
3/4 cp sugar
2 tbs lemon juice
1 tsp lemon zest
2 cps cream


hazelnut macaroon:

heat oven to 350
grease 10 inch springform pan
line with parchment (DO NOT USE WAX PAPER !)
grease parchment
line a cookie sheet with greased parchment

whisk together eggs and vanilla

remove as much skin from the hazelnuts as is convenient
process them with one cup of the powdered sugar for 30 sec.
add both powdered and regular sugar pulse a few times to combine
with processer running, pour in egg mixture
process for 15 sec until smooth

reserve 1/2 - 1/3 cup batter

pour remaining into springform, smooth with spatula
pour reserved batter onto cookie sheet, spread in a 7-8 inch disk

bake crust 25-30 min., disk 20-25 min.

cool on wire rack

chop op the disk into 1/8 inch pieces and soak in 1/4 amaretto
(DO NOT SOAK FOR MORE THAN 15 MIN !)

carefully remove crust (VERY CAREFULLY)

replace bottom of springform with foil wrapped cardboard circle

replace crust


amaretto cheesecake filling:


sprinkle gelatin over 1/4 cp amaretto, let stand 5 min.
heat in sace pan with hot (not boiling) water stirring for 4 min.
leave in hot water to stay warm

beat cream cheese in mixer for 1 min.
add lemon juice and zest, mix
beat cream to soft peaks 
fold 1/3 cream into cream cheese
fold in remaining whipped cream
fold in soaked macaroon disk bits

scrape into prepared pan, cover with plastic wrap
refridgerate at least 3 hrs. (preferably overnight)



decorate as you see fit

Newsgroups: rec.food.recipes
From: dtc@public.btr.com (Data Technology Corp (Frank Soe) dtc@btr.com)
Subject: Koren Kim-Chee Recipe request
Status: RO
Cc: dtc@btr.com
Organization: Taronga Park BBS
Date: Fri, 11 Dec 92 13:44:15 PST


I am looking for a traditional Kim-Chee recipe.
Since I have been have problems making it just right, it would
help if I get some tipes, ie Type of Pepper to Use, how
much and etc.

Thanks

Newsgroups: rec.food.recipes
From: "Dania M. Egedi" <egedi@ahwenasa.cis.upenn.edu>
Subject: REQUEST: broccoli or spinach bread
Status: RO
Posted-Date: Mon, 14 Dec 92 14:46:31 EST
Organization: Taronga Park BBS
Date: Mon, 14 Dec 92 14:46:31 EST


I am looking for a recipe for broccoli or spinach bread.  This is a long,
flat bread that has a 'filling', rather than the veggies being mixed in 
with the dough.  I have seen it with other fillings, such as pepperoni, 
turkey, etc.  The broccoli and spinach fillings seem to be mixed with cheese
and perhaps some spices.  Anyone know of a good recipe?

 - Dania
----------------------------------------------------------------------------
Dania Egedi, IRCS Research Programmer           egedi@ahwenasa.cis.upenn.edu
Room 400C, 3401 Walnut St.                      work:  (215) 898-0365
Philadelphia, PA 19104

"One sign of an impending nervous breakdown is the belief
that one's work is terribly important"

Newsgroups: rec.food.recipes
From: Nita Goyal <nita@CS.Stanford.EDU>
Subject: REQUEST: Iranian dish - shirin polo
Status: RO
Reply-To: nita@cs.stanford.edu
Organization: Taronga Park BBS
Date: Wed, 16 Dec 92 10:30:20 PST


Thanks to John for all the great Persian recipes. Does anyone have a
recipe for Shirin Polo, rice cooked with orange peels and pistachios?

thanks,

-nita

Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Black Russian Cake
Status: RO
Organization: Taronga Park BBS
Date: Tue, 15 Dec 92 13:53:15 CST
X-Mailer: ELM [version 2.2 PL16]

From: ames!woodowl!dweaver (Dream Weaver)
Date: Sun, 13 Dec 92 23:43:57 PST
Organization: Woodowl, Livermore CA

Key words: Kahlua, Cake
                 Black Russian Cake
Grease and flour bundt cake pan. Mix together at medium speed for 4 minutes:
   1 two-layer fudge cake mix
   1 pkg. instant vanilla pudding mix (if using cake mix with pudding in
      it, omit instant pudding, use three eggs)
   4 eggs
   4 tsp. instant coffee powder, dissolved in 1/4 cup warm water
   1/2 cup salad oil
   1/4 cup Kahlua (coffee liqueur)
   1/2 cup vodka
 Preheat oven to 350 degrees. Bake cake for 35 to 40 minutes. Cool slightly.
 Turn out of pan and glaze with:
   1 pkg. fudge frosting mix (1/2 cake pkg)
   2 Tbsp. boiling water
   beaten until smooth, then beat in 2 Tbsp. Kahlua.

--
dweaver@woodowl.UUCP  (Dream Weaver)
Woodowl BBS, Livermore, CA

Newsgroups: rec.food.recipes
From: news%BBN@uunet.UU.NET
Subject: REQUEST: Chicken Divan
Status: RO
Organization: Taronga Park BBS
Date: Mon, 14 Dec 92 21:32:09 EST
From: healy@BBN.COM (Kathleen M. Healy)
Newsgroups: rec.food.recipes
Subject: REQUEST: Chicken Divan
Date: 15 Dec 1992 02:32:08 GMT
Organization: Bolt Beranek and Newman Inc., Cambridge MA
Distribution: world
Reply-To: healy@BBN.COM (Kathleen M. Healy)
NNTP-Posting-Host: bbn.com


Hello,

Does anyone out there have a tried and true (and relatively easy) recipe for
Chicken Divan.  An old beau's mom used to make it and it was yummy.  The only
thing I remember from her recipe is that she used fresh lemon juice -- the one
recipe I uncovered (Joy of Cooking) doesn't call for lemon juice.

Thanks!
-Kathy
+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+
+    Kathy Healy                                     BBN Software Products    +
|    617-873-2416                                 150 Cambridge Park Drive    |
+    healy@bbn.com                                    Cambridge, MA  02140    +
+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+

Newsgroups: rec.food.recipes
From: marj@matt.ksu.ksu.edu (Marjorie P Devlin)
Subject: rum cake
Status: RO
Organization: Taronga Park BBS
Date: Tue, 15 Dec 92 14:04:01 CST
From: marj@matt.ksu.ksu.edu (Marjorie P Devlin)
Newsgroups: rec.food.recipes
Subject: rum cake
Date: 15 Dec 1992 14:04:00 -0600
Organization: Kansas State University
Keywords: cake

Here is the recipe for Rum Cake that someone requested:

1 pkg. yellow cake mix
1 small pkg. instant vanilla pudding
4 eggs
1/2 cup water
1/2 cup oil
1/2 cup dark rum

if using a cake mix that already has pudding skip the vanila
pudding and reduce the eggs to 3
Mix all the ingredients and place in a bundt pan and bake in a 
350 oven until done.  Invert onto a cake platter and while warm
glaze with the Rum Glaze.

RUM GLAZE
1 stick butter (or 1/4 cup)
3/4 cup sugar
1/2 cup rum
1/4 cup water

Place all ingredients in pan and heat until boiling and sugar has melted.	Drizzle cake.  

Newsgroups: rec.food.recipes
From: rjw@regulus.rice.edu (Ryan J. Wyatt)
Subject: RECIPE: mexican/spanish rice
Status: RO
Apparently-To: rec-food-recipes@ncar.ucar.edu
Reply-To: rjw@regulus.rice.edu (Ryan J. Wyatt)
Organization: Dept. of Space Physics & Astronomy, Rice U., Houston
Distribution: usa
Date: Mon, 21 Dec 1992 00:45:14 GMT

Two secreataries in my department gave me a great recipe for spanish rice,
which I use all the time.

	1 cup rice
	1 tsp. oil
	1/4 cup chopped green pepper, onion
	1-1/2 to 2 cups of water
	2-3 cloves of garlic
	1 small can tomato sauce
	cumino, cilantro, salt, and pepper to taste

Start by frying the rice in the oil with the garlic, green pepper, and
onion (the 1/4 cup figure is very rough--I usually make something else
that requires green pepper and onion so I can just use some extra for
the rice).  You'll want to use low heat, frying the rice until it takes
on a less translucent, whitish appearance.  Then add the water and tomato
sauce and bring the whole thing to a boil, adding the spices to taste as 
you go.  After it comes to a boil, reduce the heat and cover.  You'll 
have tasty rice in just twenty minutes or so.

If you want this to be more than just a side dish, you can add cooked
chicken, pork, or beef and serve a plate of it as a meal.  Yum.

Enjoy!  And if you want to thank the people who *gave* me the recipe, 
send e-mail to umbe@spacsun.rice.edu or maria@spacsun.rice.edu.  They
both know a lot more than I do, so they might be able to give advice as
well.

Newsgroups: rec.food.recipes
From: dprmjc@er.arco.com (M. J. Cole)
Subject: Re: REQUEST Persimmons
Status: RO
Organization: Taronga Park BBS
Date: Mon, 14 Dec 92 09:09:14 CST

In article <AJXLYL3@taronga.com> you write:
> From: pye@amy4.stanford.edu (John David Pye)
> Subject: REQUEST: What to do with persimmons?
> Keywords: persimmons, request
> Organization: DSO, Stanford University
> Date: Wed, 9 Dec 92 03:56:26 GMT
> 
> I recently received a whole load of very ripe persimmons from a friend. I
> > have no idea what I can make with them.  I'd rather not throw them out
> and  
> there's way too many of them to eat.  If anyone has any recipes or ideas
> I  
> would appreciate your input.  Thanks.
> 

This won't help you preserve them but:

	When I lived in the SF Bay Area	Narsai(?) David had an excellent
cooking radio-talk show that I listened to while driving home.  I remember
him describing a simple persimmon dessert:
		1) Freeze the persimmons.
		2) Skin the persimmons; the skins should slide off the 
	           frozen persimmons.
		3) Place frozen skinned persimmons upside down, one each
		   on serving plates and drizzle with a little maple syrup.
		4) Serve.

Simple and delicious.

Mary
mjcole@arco.com

Newsgroups: rec.food.recipes
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: REQUEST Cookie dough for cookie press
Apparently-To: rec-food-recipes@ames.arc.nasa.gov
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Fri, 18 Dec 1992 17:36:09 GMT

In article <NH7MM8F@taronga.com> arielle@taronga.com (Stephanie da Silva) writes:
>From: jmc@controls.ccd.harris.com (Julia Cesary)
>Date: Fri, 18 Dec 1992 14:48:01 GMT
>
>
>Would someone have a cookie dough recipes to use in a cookie press.
>The recipe I have is a little too dough tasting, so would like
>to find a new one.

Absolutely Delicious Cookie Press Cookies

1) Mix 1/2 cup butter and 1/2 cup shortening until light yellow.
2) Add 1 cup sugar and beat until very fluffy.
3) Add 3 eggs and whip the **** out of it (really beating this stuff
   seems to be the key here)
4) Add 1 1/2 tsp baking soda, 2 tsp cream of tarter, and 3 1/4
   cup flour.  You don't need to beat it now, just gently fold
   it in.  The dough will be very soft.
5) Add 1 1/2 tsp vanilla and blend the best you can.

Put through cookie press and decorate with sugar and/or sprinkle
stuff.  Cook about 4 minutes at 425 (I like them just starting
to get brown on the bottom.  You don't want to overcook these
guys).  The cookies will be very light and fluffy and will
almost melt in your mouth.

You can also roll out this dough and use cookie cutters if you
chill the dough overnight.

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else
            (My cat likes these cookies too!)

Newsgroups: rec.food.recipes
From: JBLYTH@cms.cc.wayne.edu (Jean Blyth)
Subject: BROCOLI SALAD
Organization: Wayne State University, Detroit MI  U.S.A.
Date: Fri, 18 Dec 1992 20:50:23 GMT

                               Brocoli Salad
                                                                    Serves 8
                                                       Makes A large bowlful
                  2 med. / 1 large  Brocoli
                             1 cup  Pecans
                             1 cup  Raisens
                           1/4 cup  Red onions
                             1 lb.  Bacon
                             1 cup  Mayonaise
                           1/2 cup  Sugar
                           1/4 cup  Vinegar
 
  Chop Brocoli into bite size pieces.
  Crush Pecans into pieces.
  Slice Red onions
  Fry Bacon crispley then crumble
  Toss or stir dry ingredients.
  ADD Sugar and Vinegar to Mayonaise.
  Stir dressing ingredients well.
  Pour over Brocoli mixture and stir  or  toss  well  just  before  serving.
 
 
(Postscripts)
  This salad is a nice compliment with Pasta.
-------------------------------------------------------------------------------
Jean E. Blyth
Wayne State University
Computing and Information Technology
5925 Woodward Ave.
Detroit, Mi. 48203

Newsgroups: rec.food.recipes
From: GILHOOLE@ubvm.cc.buffalo.edu (Dennis P Gilhooley)
Subject: REQUEST: Stuffed Hot Peppers
Status: RO
Apparently-To: rec-food-recipes@cis.ohio-state.edu
Organization: University at Buffalo
Date: Sun, 13 Dec 1992 03:07:50 GMT

    Here in Buffalo, there is a wonderful restaurant called Billy Ogden's
    where they serve a delicious appetizer of stuffed Hot Peppers.
 
    It is definitely a bread type stuffing (not a cream cheese or sharp
    cheese based stuffing that other area restaurants use).
 
    I have checked all my cookbooks and have not come up with a similar
    recipe.  If anyone has a recipe like this or could give me some
    suggestions, I would really appreciate it.  You can Post or Mail,
    what ever is more convenient.
 
    Thanks in advance..
From: arielle@taronga.com (Stephanie da Silva)
Newsgroups: rec.food.recipes
Subject: A recipe for the birds
Date: 16 Dec 92 03:04:33 GMT
Organization: Taronga Park BBS
Status: RO
X-Mailer: ELM [version 2.2 PL16]

For those of you who live in cold climates and get concerned about 
your bird population, here's something that will sustain them through 
a hard winter.  It's from the quarterly newsletter of the Monroe 
Wild Animal Clinic (details available upon request). 

WILD ANIMAL CLINIC'S WINTER BIRD PUDDING 

2 quarts water
1 cup margarine
1 cup peanut butter
4 cup cereal (any combination of cornmeal, rolled oats, Farina, Roman Meal
or Cream of Wheat) 
Chopped fruits (raisins, dates, apples) 
Sunflower seeds or bird seed 

	In a large kettle, bring water and margarine to boiling.  Slowly
add cereals and cook, stirring constantly until the mixture is fully
cooked and thick.  Remove from heat. 

	Add peanut butter and desired amount of chopped fruit, nuts and
seeds.  Cool and place in plastic containers.  [Personal note:  pack the
stuff into chopped off chunks of discarded panty hose.] Hang the mixture
in protected crooks of trees.  You can also spread the mixture onto a
place (don't use aluminum pans; when it's freezing, little bird feet can
stick to the metal and suffer injury), set out on ground or picnic bench. 

	By placing the food at different elevations, you will attract many
species of birds.  The food can be preserved in a freezer (if there is any
left over).  Just be sure to use it within three to four months. 

	Don't forget:  birds need plenty of fresh drinking water.  A word
of warning:  DO NOT use additives such as glycerine, oils or alcohol to
prevent freezing.  These substances may kill bids or make them sick.  Keep
water bowls from freezing either by changing them frequently or heating
them with warm water.  There are electrical heating devices available,
but we suggest they not be used for wildlife. 

	Call us at 206-794-WILD (9453) for more detailed information,
preferably between 7 and 10 a.m.   We'll be happy to discuss ways you can
help animals get through a rough winter. 
Newsgroups: rec.food.recipes
From: marcia@netcom.com (Marcia)
Subject: Re: REQUEST Tuna Salad
Status: RO
Organization: The Dolphin Conspiracy, Phase II
Date: Sun, 13 Dec 92 01:13:07 GMT

dvllhd@cs.umu.se (Lars H{gglund) writes:
>How shall I do the very best tuna salad ?
>Can someone help and give me a recipe.

This is the tuna salad that I grew up on. IMHO, it's the best.

1 can chunk light tuna packed in water, drained and flaked
   (1 can = 6.125 oz)
dash lemon juice
dash salt
approximately 1/4 cup chopped celery
optional: 1/8 cup finely chopped onion

Mayonnaise to moisten

Mix it all together. Let chill for a short time. Make sandwiches on fresh 
white bread with butter.

The above also makes a great tuna and macaroni salad - mix it with some
cooked macaroni and add a little extra mayonnaise.

Or another favorite is tunaburgers: make the above mixture, being sure to 
add the onion. Also add about 1/2 cup cubed cheese. Mound mixtures on hamburger
rolls; wrap in foil. Heat at 350F for about 1/2 hour or until heated through
and cheese is melted.
-- 
------------------------------------------------------------------------------
Marcia Bednarcyk                                  ADDRESSES: marcia@netcom.com
"Sweaty Snugglebunnies."                                     mlb@cisco.com

Newsgroups: rec.food.recipes