HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
Subject: Re: Herbs: Grow Your Own
From: jtc@ee.latrobe.edu.au (John Catsoulis)
Date: Wed, 16 Dec 1992 05:07:26 GMT
Organization: Department of Electronic Engineering, La Trobe University

In article <1992Dec3.173440.13042@amc.com> reb@amc.com (Bob Brunjes) writes:
>try galangal and ginger.  (If anyone as any input in this matter, fire
>away.)

Ginger is easy. If you look at the ginger root that you buy in the shops,
you'll see slightly green patches on some of the little knobs/bumps. Cut one
of these off and stick it into some soil. Remember that ginger is a rainforest
plant, and rainforests mean damp, warm and humid. Rainforests tend to be dark,
but that doesn't mean keep it away from the light. Rainforest plants LOVE light.
If you live in a temperate/cold climate, you may need to grow it in a large
pot indoors or in a greenhouse. Ginger makes an attractive indoor plant BTW.
Anyway, once you've planted your ginger and kept it moist, it will start to 
shoot sending up a long green stalk that will unwrap to become pairs of long
green leaves. The root will also start to grow, and since it is near the surface
(and this is the really great thing about ginger) you can just cut pieces off
as you need it. Really fresh ginger is great in cooking.

Hope this helps. Now if only I can find out how to grow quandongs....

jc
-- 
________________________________________________________________________________
___                    ________Timing________       John Catsoulis,
   \__________________/   is everything.            Electronic Engineering,
____________           ______________________       La Trobe University,        
            \_________/                             Bundoora  3083  Australia.
Newsgroups: rec.food.cooking
From: templin@spot.Colorado.EDU (TEMPLIN GERI ELLEN)
Subject: Re: Recipe for roasting whole garlic bulb
Keywords: roasted garlic recipe
Organization: University of Colorado, Boulder
Distribution: usa
Date: Wed, 16 Dec 1992 17:36:41 GMT


this uses four heads of garlic and is from the williams/sonoma catalogue
(without permission). It calls for baking it in a terra cotta dish with
a lid. I'm not sure if that's critical, but you can always experiment....

1) Slice the top 1/2" from 4 whole heads of garlic.
2) Remove some of the papery stuff, keeping head intact.
3) Place in garlic baker.
4) Drizzle each with 1tbs olive oil and sprinkle with salt & pepper.
5) Cover and bake 1 hour at 275 F.
6) Uncover and baste with oil, sprinkle each head with 1tbs parmesan
   and a few saffron threads.
7) Cover and bake another hour.

Serve warm by squeezing cloves out of skins and onto bread or crackers.


Newsgroups: rec.food.cooking
From: brad@buck.viewlogic.com (Bradford Kellogg)
Subject: Re: need a dessert to follow sushi
Originator: brad@buck
Organization: Viewlogic Systems, Inc.
Date: Tue, 15 Dec 1992 21:28:09 GMT


Getting back to the subject line, ginger or coconut ice cream can be
a delightful postlude to a sushi meal. If you are more cautious with
calories and fat, you could do what Japanese restaurants often do, and
munch on some freshly sliced or quartered orange.

- BK
Newsgroups: rec.food.cooking
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Re: Worst food?
Organization: NCAR/UCAR
Date: Mon, 14 Dec 1992 23:08:07 GMT

In article <1992Dec11.215406.17618@bass.lkw.com>, brighid@bass.lkw.com (Brighid) writes:
> 
> As the starter of the Worst food? thread, I do have to wonder -
> have you actually eaten the things posted in this thread?
> 
> We _did_ try the tempura twinkies, and the 5th grader actually
> liked them!

Chocolate-covered broccoli.

Made and eaten on a dare. 

-- 
/\    "I'm only a human girl person.  I ain't always perfect."--Rambling Rose
  \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu    
      \______________________________________________________________________
Newsgroups: rec.food.cooking
From: staffan@ca.serum.kodak.com (Kenneth Staffan (x37507))
Subject: Re: R.M. OYSTERS -- 8-{                 
Organization: Clinical Products Division, Eastman Kodak Company
Date: Thu, 17 Dec 1992 21:35:31 GMT

In article <memo.814326@cix.compulink.co.uk> jazzie@cix.compulink.co.uk writes:
>It seems to me that Sally Bowles (sp?) in "Cabaret" had either Rocky
>Mountain oysters or Prairie oysters.  Except that hers were an egg
>cracked into a glass and then some whiskey on top of that.  Then
>drink it all down in one gulp.  [fx:  gag!]

Rocky Mountain Oysters made national radio.  Today I was listening to 
Paul Harvey News, and he talked about a town (sorry, don't recall the
name...) where the "geese were flying and the bulls were crying".  The
reason the bulls were crying is because the local restaurant/bar serves
R.M.O (sorry, didn't catch the bar's name, either).  Paul Harvey didn't
explain what they were...

Ken
---
staffan@serum.kodak.com
From: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Newsgroups: rec.food.cooking
Subject: Re: water chestnut/scallops w/bacon
Date: 16 Dec 92 19:20:40 GMT
Reply-To: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Organization: NavSurfWarCen, CarderockDiv (ex-"Taylor Model Basin")

In rec.food.cooking, lhripak@MtHolyoke.edu (Laurie Hripak) writes:
>Would someone please post two recipes for me:
>
>1)  Water Chestnuts wrapped in bacon

    Take water chestnuts and wrap in bacon.  Secure with a toothpick
and broil.

>2)  Scallops wrapped in bacon

    Ibid, with scallops.

>I am having a party and would like to make these two items!
>
    If you really want to impress your guests, and can handle the complexity,
take a scallop *and* a slice of water chestnut and wrap in bacon.
--____________________________________________________
]      Stu Mennitt      smennitt@oasys.dt.navy.mil    [
]  NavSurfWarCen, CarderockDiv     Bethesda, Maryland [
]         was: David Taylor Research Center           [
]     was: David Taylor Naval Ship R&D Center         [
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: v045100@otis1.stortek.com (Jennifer Farnham)
Newsgroups: rec.food.cooking
Subject: POPCORN BALLS
Date: 19 Dec 92 16:48:42 GMT
Reply-To: v045100@otis1.UUCP (Jennifer Farnham)
Organization: Storage Technology Corp.

NEED Recipe for Popcorn Balls. Just a simple recipe. 

And yes, you do DYE the corn syrup mixture right before
you pour it onto the popcorn.  I made these so many times
before but have lost the recipe.

Also you can add flavoring (extract) at the same
time you add food coloring.....

Thanks,
Jennifer Farnham
email: v045100@query.stortek.com
StorageTek, Boulder Colorado
Newsgroups: rec.food.cooking
From: pschwab@spanky.ece.uc.edu (Paul Schwab)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Unversity of Cincinnati, ECE Dept
Date: Thu, 17 Dec 1992 15:01:29 GMT

In article <1992Dec17.021446.2761@netcom.com> artemis@netcom.com (Michelle Dick) writes:
>In article <1992Dec16.150644.810@ualr.edu> lindstrom@acs.harding.edu writes:
>>OK, another one from me.. We ran out of dishwasher detergant once,
>>so I thought I would use the "Joy" instead.  The first hint of
>>impending disaster came when the suds started coming through the
>>steam vent of the dishwasher.  Oh well :-)
>
>Ok, everyone who has flooded their kitchen floor with suds raise their hand.
>
><raises hand>
>
>--
>Michelle Dick
>artemis@netcom.com

raised hand
-- 
Paul Schwab                   		- Paul.Schwab@UC.Edu
Computer Engineer    	      		- schwab@ucbeh.BITNET
University of Cincinnati      		- pschwab@spanky.ece.uc.edu
Electrical and Computer Engineering	- uunet!uceng!pschwab

Warning: DO NOT EAT THIS SIG.

This .sig consists of inert ingredients, although it is not poisonous, it
is not intended for human consumption.
From: hack@ncrclm.ClemsonSC.NCR.COM (Elaine Hacklaender)
Newsgroups: rec.food.cooking
Subject: Re: Hot Buttered Rum
Date: 16 Dec 92 19:27:34 GMT
Reply-To: hack@ncrclm.ClemsonSC.NCR.COM (Elaine Hacklaender)
Organization: NCR E&M CLEMSON Liberty, SC

In article <1gl2ogINN320@uwm.edu> susan@csd4.csd.uwm.edu (Susan Kenzler)
writes:
>
>   I'm looking for a recipe for Hot Buttered Rum that I had a few years ago. 

>   It was butter, brown sugar, and spices mixed together and kept in the
>   refrigerator.  To make a drink you just added rum and hot water to a 
>   spoonful of the butter mixture.  Does anyone have a similiar recipe?
>
>   Thanks.


Old Fashioned Hot Buttered Rum
    (stolen :) from Land O'Lakes "Home for the Holidays" booklet)

1 cup sugar
1 cup firmly packed brown sugar
1 cup butter
2 cups vanilla ice cream

In 2-quart suacepan combine sugar, brown sugar and butter.  Cook
over low hear, stirring occasionally, until butter is melted (6
- 8 minutes).  In large mixing bowl, combine cooked mixture with 
ice cream; beat at medium speed, scraping bowl often until smooth
(1 - 2 minutes).  Store refrigerated up to 2 weeks or frozen up
to one month.

For each serving, fill mug with 1/4 cup mixture, 1 oz. rum and
3/4 cup boiling water; sprinkle with nutmeg.

16 servings.


Hope that's what you were lookin for.  

-- 
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: offenberg@stars.gsfc.nasa.gov (JOEL D. OFFENBERG (301) 286-5801)
Subject: Re: What is SUSHI....??
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Distribution: usa
Date: Tue, 15 Dec 1992 14:12:00 GMT

In article <1992Dec14.232511.16953@news.Hawaii.Edu>, jlong@uhunix.uhcc.Hawaii.Edu (John Long) writes...
> 
>what is it [sushi]?

Sushi is a Japanese delicacy in which various foodstuffs are served with sushi
rice (white rice boiled and sushi vinegar added), usually wrapped in a sheet
of seaweed, served with pickled ginger, dark soy sauce and green horseradish 
(wasabi, which isn't _really_ horseradish, but anyway...).  The pieces are 
bite-sized and you pick them up with your hands or chopsticks, dip them
in the soy (optional) with wasabi mixed in (optional) and pop into your mouth
in one or two bites.  The pickled ginger is a palette cleanser, like a sorbet.

The most common (in the US, anyway) food wrapped in the sushi roll is _raw_fish_
("sashimi" in Japanese, if you care).  Only salt-water fish (and very fresh at
that...) can be used like this, but you can put just about anything you want
in the sushi roll, like eggs, cucumbers, scallions, vegetables etc etc etc.  I
have heard of (but not tasted) jalapeno sushi.  My personal favorite is the
California roll, which is crab meat (I cook it when I do it), avocado and 
cucumber.

Warning: In most parts of the US, the fish is not nearly fresh enough to eat
raw, and fresh water fish and most shellfish are _never_ edible without cooking.

Joel
Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: Cookies: will they be soft or crunchy?
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Fri, 11 Dec 92 20:29:06 GMT

In article <1992Dec11.040359.17689@mnemosyne.cs.du.edu>, sborders@nyx.cs.du.edu (Scott Borders) writes:
|> I recently read somewhere (in an issue of Bon Appetit, or some other
|> cooking magazine) that cookies with a high butter content will be
|> crispy.  Conversely, those with little butter and more moisture from
|> other sources will be softer.  The article went on to recommend
|> substituting applesauce or yogurt for part of the butter if you
|> like your cookies soft.  In your case, I guess you'll need to
|> look for recipes that contain more butter in the dough.
|> 
|> To me, this seemed counter-intuitive; I figured that a higher fat
|> content would produce a gooier cookie.  Oh well . . .

I have always heard that butter causes cookies to be crisp, and shortening
causes them to be chewy, so I frequently use half butter/half shortening -
when I'm feeling unusually ambivalent or schizophrenic :-).

Speaking of shortening, I just bought 3 1-cup *sticks* of Crisco.  The
sticks are like sticks of margarine, wrapped in foil, and you can cut them
in half for 1/2 cup.  This really appealed to me, because I frequently avoid
cake or cookie recipes that call for shortening simply because I don't like
measuring it: digging it out with a knife and trying to pack it into a
measuring cup, smashing it down to get rid of all the air pockets, then 
scraping it out into the mixing bowl, and then having to clean gunky Crisco 
out of my measuring cup.  I've also used the water-displacement method (put
1 cup water into a 2-cup measure; add blobs of Crisco until the water line
reaches 2 cups.  Then you can just either spoon out the Crisco or pour the
water off - the water isn't absorbed by, so doesn't dilute, the Crisco).

The shortening sticks were, I think, $1.69 for 3 1-cup sticks which came to 
around 1-lb/2-oz - quite a bit more expensive than an equivalent amount from 
a 3-lb can, but they were SOOOO convenient.  I had recently seen Butter 
Flavor Crisco advertised as now being available in sticks, but didn't see 
those at the store that day. 

Jan
From: sulikt@studsys.mscs.mu.edu (timothy sulik       )
Newsgroups: rec.food.cooking
Subject: REQUEST: Play-dough
Date: 16 Dec 1992 02:26:13 GMT
Organization: Marquette University - Department MSCS
Distribution: ALL
NNTP-Posting-Host: studsys.mscs.mu.edu
Keywords: Crafts, Holidays

Hello out there,

	Years ago, my sister and I made X-mas Tree ornaments out of a 
home-made form of play-dough.  We rolled it out like cookie dough, and used
cookie cutters to make various shapes (i.e. santas, trees, stars, etc.).  Then
we baked them, painted them, and finally hung them on the tree.
	My request to all of you in net land is for the recipe for this dough.
I think it was basically flour, salt, and water, but I don't know the 
proportions.  Any recipe would be greatly appreciated.  Either post to this
group, or email me at:  
			sulikt@studsys.mscs.mu.edu

In exchange, I'll either post, or send a recipe for Spanish Apple Torte for
your trouble.  

Thanx in advance.	
			Tim 


-- 
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Timothy G. Sulik	     : Q: If a you are hitch-hiking near a busstop, 
sulikt@studsys.mscs.mu.edu   :  and a bus picks you up, do you have to pay? 
Marquette University	     :
Newsgroups: rec.food.cooking
From: bkt@blacks.jpl.nasa.gov (Barrie Trinkle)
Subject: Re: need a dessert to follow sushi
Organization: Image Analysis Systems Group, JPL
Date: Thu, 17 Dec 1992 21:58:02 GMT

ringo@icad.com (Amy Gorin) writes:

>In article <1992Dec7.061207.12658@sarah.albany.edu> la1002@albnyvms.bitnet writes:

>   If you have an ice cream maker, try making crystallized ginger
>   ice cream? Green tea is also a popular one, but I've never had
>   it.

>CAUTION: Green tea ice cream is a laxitive.  I've had it.  

Green tea ice cream is served in many Japanese restaurants, often as
a complimentary dessert after you've spent $$$$ on sushi :-).  It's
delicious and has absolutely no laxative effect on me, at least.
I wish I could find a place to buy it in cartons and take it home.

Just though I should speak up for the other side.
--
--------------------------------------------------------------------
..nothing is so fatal to maidenly delicacy of speech as the run of 
a good library.
				Robertson Davies, _Tempest Tost_
Organization: Design, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.cooking
Date: Thu, 17 Dec 1992 11:00:42 -0500 
From: Karin Brennan <kb4c+@andrew.cmu.edu>
Subject: Re: Homemade Jams w/less sugar


I think I know what your looking for.

I made marmalade often while living in Germany.  ( A garden with tons of
berry bushes, plum and cherry trees made it inexcusable not to!) We had
a Jelly- sugar  that used 1/2 the sugar, and still set nicely. It was
ideal for naturally sweet berries and fruits.   All you had to do was
dump the fruit into a kettle, add equal weight in the jelly-sugar and
boil for 1 min.  No problem.

I have heard that they have it in the states but since I don't have a
garden anymore I haven't really looked for it.

All the fruit in PA is icky!  I'm jealous of those with fruit worthy of
marmalade.
-Karin

Newsgroups: rec.food.cooking
From: WVOSS@novell.com (Wes Voss)
Subject: Where is MealMaster found?
Summary: Looking for ftp for MM..
Organization: Novell, Inc.
Date: Thu, 17 Dec 1992 17:26:13 GMT

I'm looking for a copy of the latest mealmaster..

Could someone either email it to me, or give me an ftp site to get it from?

Thanks!

Wes

--------------------------------------------------
Wes Voss
Internet: wvoss@novell.com
Standard Disclaimer: Yeah, these are my opinions,
and no one elses... You know the rest...
--------------------------------------------------
Newsgroups: rec.food.cooking
From: ellen@iti.org (Ellen Sudia)
Subject: Scones - would like recipe
Organization: Industrial Technology Institute
Date: Wed, 16 Dec 1992 17:10:45 GMT

I have seen several requests for scone recipes lately.  Having
been only recently acquainted with scones I am dying to get hold
of a recipe so I can make some myself.  I asked to borrow a friend's
recipe the other night which resulted in an hour long search for the
scone book which has misteriously disappeared from the kitchen.  My
friends are in a complete panic because the scone book is gone and 
my friend had just made some the day before.  Very strange indeed.
Anyway, if some kind person would post a recipe I would be very 
greatful.  Thanks in advance.
From: jazzie@cix.compulink.co.uk (Peggy Shambo)
Newsgroups: rec.food.cooking
Subject: muffin novice seeks advice
Date: 20 Dec 92 22:24:00 GMT
Reply-To: jazzie@cix.compulink.co.uk
Cc: jazzie@cix.compulink.co.uk

You can order American style muffin pans from Lakeland Plastic.
That's where I got mine.  Plus the papers for them, too!

Lakeland Plastics Limited
Alexandra Buildings
Windermere
Cumbria   LA23 1BQ
England

Customer Services: (05394) 88100

I'm sure they'll be glad to send you a catalog.

Jazzie

>>>MATRIX version  1.20g
Newsgroups: rec.food.cooking
From: forman@fraser.sfu.ca (Pamela Catherine Forman)
Subject: Re: REQUEST: Branston-type pickle and MINTOS
Organization: Simon Fraser University, Burnaby, B.C., Canada
Distribution: Canada
Date: Tue, 15 Dec 1992 09:38:36 GMT

Organization: Simon Fraser University, Burnaby, B.C., Canada
Keywords: 

My mother and sister LOVE Branston sauce!  We can get it
at most grocery stores here.  Have you looked at Safeway??
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.cooking
Subject: Re: What IS cream of tartar ?
Date: 19 Dec 92 06:24:45 GMT
Organization: NYU Stern School of Business

In article <1992Dec17.053318.14481@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>What IS cream of tartar ?  Besides a leavening agent, what is it?

Cream of tartar is potassium hydrogen tartarate, also called potassium
bitartarate. Tartaric acid is a dibasic acid, i.e. it has two acidic groups
on the molecule. Pretty much identical groups. The compound is the result
of neutralizing half the available acid with a potassium derived base. A
fair amount of tartaric acid and salts collect in the process equipment
used in wine making, and in the bottoms of wine bottles as they age. I
don't have any idea if this is the source of the commercial product. I'd be
a bit surprised if it were, but it's possible.

>Where does it come from ?  I've several recipes from a biscuit mix
>box that say add it, and there is no baking powder or soda in them.
>Should it have a flavor at all ?   I bought some in a plastic 
>baggie which was in a bin of spices in baggies, and it smells spicy
>now.  Just wondering if it should.  

It shouldn't have a flavour, but I may be getting all nerdy about what
"flavour" means. Flavour is an essentially olfactory experience, and this
stuff is not volatile. It does have a taste, though. It tastes slightly
tart, with a distinct textural suggestion of floor sweepings. The
tartness is predictable, of course, since it is still an acid.

What will happen to the taste in a food is not entirely obvious a priori.
It depends. In most uses it will get neutralized, and so the tartness will
go away. Also, it dissolves in water, so you won't have the texture
experience of floor sweepings either. For that you need the pure, solid
stuff.

Its principal use in cooking is to provide a convenient dry acid with
relatively little taste of its own.

Incidentally, if you add a pinch of cream of tartar to egg whites before
you whip them, it will keep them stiff for rather longer than they would
stay otherwise. I don't know why that is the case, though I can indulge in
some speculation on the subject. Since I can come up with more than one
explanation, I assume that means that I don't know what the hell is going
on.

- Shankar
Newsgroups: rec.food.cooking
From: rwarren@vax2.concordia.ca (Rosemary from Montreal)
Subject: Re: HASH BROWNS (Recipe Request)
Summary:  pressing out potato juice
News-Software: VAX/VMS VNEWS 1.41    
Keywords:  potato, hash brown, swiss
Organization: Concordia University
Date: Thu, 17 Dec 1992 20:49:00 GMT

In article <1992Dec17.010437.21098@news.Hawaii.Edu>, jlong@uhunix.uhcc.Hawaii.Edu (John Long) writes...
>The best ones I had were made when I worked at a French restraunt on Maui
>years ago, and one of the cooks did one thing that made all the difference.
> 
>He'd use a grater to grate :0 the spuds, and then put them into a cloth
>napkin and **squeeeeeze out as much water as possible**, then fry them
>kinda slow in butter in a saute pan, flipping them once like a pancake.
> 
>The trick that made the difference was squeezing the water out, which we
>did as a part of sauteeing many other foods. Drying the food before 
>frying makes it less likely to stick.

this is similar to the swiss dish Roesti (pronounced Rooshti) potatoes.  
the potatoes are handled in this fashion, then fried with plenty of butter, 
onion, some bacon if you have it, and a bit of cheese.  if you don't press 
out the water, you have a GREASY SOGGY MESS on your hands (not to mention 
your frypan).

"You dropped me like a hot, hot potato!"
	LaToya Jackson "Hot Potato"

Rosemary Warren         rwarren@topaz.concordia.ca
Montreal's Favorite Jacksonmaniac !!!
Newsgroups: rec.food.cooking
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: Homemade Jams and Jellies
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Thu, 17 Dec 92 20:02:15 GMT

In article <Dec.16.11.35.58.1992.9179@net.bio.net>, charleen@net.bio.net (Charleen Bunjiovianna) writes:
|> In article <hawley-151292123922@huxley.mv.us.adobe.com> hawley@adobe.com (Steve Hawley) writes:
|> >
|> >Some references say to use a pat of butter when you boil the jam to control
|> >foaming.  This is nonsense.  Don't bother.
|> 
|> I'm curious as to why you say this.  Is it because you don't think it works
|> or because foaming isn't a problem?
|> 
|> I put in a bit of butter while making orange marmalade and it dispersed
|> the foam nicely.  The resulting jars of marmalade don't have the layer of
|> foam at the top that you sometimes get, which, IMHO, spoils the look of
|> the jam a little.
|> 
|> Charleen
 
I posted the original question, and I DID use the pat of butter as the
Sure-Jell instructions recommended, and I still got foam.  Perhaps it
wasn't as much as would have been there without it, but there was still
enough foam I had to do some skimming.

Jan
Newsgroups: rec.food.cooking
From: aclarke@stsci.edu (Angie Clarke)
Subject: Dawn Scotting's Muffin Recipes
Keywords: Muffins
Reply-To: aclarke@stsci.edu
Organization: Space Telescope Science Institute, Baltimore MD
Date: Thu, 17 Dec 1992 19:21:42 GMT

Way to go Dawn, keep up the good work. I sure appreciate the time and
effort your spending posting these superb recipes.

Angie Clarke