HDTenEightyP/NetNews huggingface dataset:
From: hammond@grizzly.scd.ucar.edu (Steve Hammond)
Subject: Re: HELP: Wedding Buffet Suggestions (CONTEST!)
Organization: NCAR/UCAR
Date: Wed, 16 Dec 1992 23:05:38 GMT

In article <1992Dec15.003000.20644@news.acns.nwu.edu>, vleppert@casbah.acns.nwu.edu (Valerie Leppert) writes:
> About a week ago I posted a request for suggestions for a wedding reception
> buffet. 

> If you're interested in helping, here are the buffet
> particulars:
> 
> Kosher style (i.e. no pork,shellfish,mixed dairy and meat (fish OK))
> 80-120 guests, customized, catered menu
> Emphasis on appetizers, so far smoked salmon and cheese and crackers
> buffet style dinner with salads, starch, main courses
> looking for a gourmet wedding cake and light desserts
> 


Here are a couple of recipes that I have made and recommend:


        Vegetable Lasagna   

1       large onion, chopped
1 or 2  cloves garlic, minced
4 TBS   olive oil
.5      pound fresh mushrooms, sliced
1       15oz can tomato sauce
1       6oz can tomato paste
1 tsp   sugar
.25 tsp pepper
.5 ts   oregano
2       10oz pkgs frozen chopped spinach, thawed and drained
.75     of a 16oz package of lasagna noodles
1.5     pounds of Ricotta cheese
.75c    grated parmesan cheese

        Saute the onion and garlic in 2 TBS of oil until 
translucent.  Add mushrooms and saute until tender.  Add more
of the oil as needed.  Stir in tomato sauce, paste, and 
seasonings  Cover and simmer 5 minutes.  Stir in spinach.

        Cook lasagna noodles as directed on package.  Rinse
with cold water and drain.  Arrange half of the noodles in 
a greased baking dish (13x9x2).  Spoon half of the tomato
mixture on noodles, then top with half of the ricotta and
parmesan.  Sprinkle with a little pepper.  Repeat layers,
ending with parmesan.  Can be made ahead and refrigerated or
frozen.  Bake uncovered in a preheated 350 degree oven for
30-40 minutes or until bubbly.  Let stand briefly before cutting.






    Herbed Orzo & Bulgar Pilaf
   ============================

4 Tbs (1/2 stick) Butter
2 large scallions, chopped
1/2 cup orzo  (rice shaped pasta)
2 cups chicken or beef stock *
1 cup bulgar
1 TBS chopped fresh or 1 tsp dried rosemary
1 TBS chopped fresh or 1 tsp dried basil
1 TBS chopped fresh or 1 tsp dried parsley
1 tsp minced garlic


1) Melt butter in medium-size sauce pan over medium heat.
   Add the scallions; cook 1 minute.  Stir in the orzo; cook
   4 minutes.  Add the stock and heat to boiling.  Stir in
   bulgar and reduce heat.  Cook, covered, over low heat until
   bulgar is tender and all liquid has been absorbed, 20-25 min.
   Turn off heat and let the pan stand, covered for 10 min.

2) Stir in herbs and garlic, fluff with fork, serve immediately.


* use chicken stock if serving with chicken or fish
  use beef stock if serving with beef or lamb.




Enjoy,

    Steve H.
From: ringo@icad.com (Amy Gorin)
Newsgroups: rec.food.cooking
Subject: Re: need a dessert to follow sushi
Date: 16 Dec 92 15:28:27 GMT
Organization: ICAD Inc., Cambridge, MA

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.  

I would suggest ginger, or mandarin orange ice.  Both are kinda traditional.


-ringo
Newsgroups: rec.food.cooking
From: dbland@shell.portal.com (DEIL CLAYTON BLAND)
Subject: Cyclamate Smuggling
Organization: Portal Communications Company -- 408/973-9111 (voice) 408/973-8091 (data)
Distribution: na
Date: Sat, 19 Dec 1992 04:46:41 GMT



If a visitor to Canada from the more Southern regions wished to 
sample the Forbidden ( In the U.S. ) Pleasures of Cyclamate 
artificial sweetener where would it most likely be sold and what 
are the popular brand names?

Would U.S. Customs Service get upset over a bottle or two in one's 
luggage?

Disclaimer:

I have no intention breaking any laws and I promise not to inhale.

Deil Bland

dbland@shell.portal.com
dbland@cup.portal.com

A waist is a terrible thing to mind!
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.cooking
Subject: Re: Worst food?
Date: 16 Dec 92 23:23:13 GMT
Distribution: usa
Organization: Yet Another Graphics Project, Bellevue, WA

>In article <1992Dec15.171244.20371@news2.cis.umn.edu> jill@gopher.ccbr.umn.edu (Jill Hollifield) writes:
>>I've never *personally* eaten this, but the first night I was in
>>London, jet-lagged out of my mind and totally overwhelmed, I went
>>to a Pizza Hut for dinner because it was something familiar I 
>>could deal with, and the gentleman next to me ordered a pizza topped
>>with sweet corn and tuna.
>>

The Shakey's Special in Tokyo (I lived there in 1976) was squid and green
pepper.  Actually pretty tasty.

------
Debbie Schwartz // das@voodoo.ca.boeing.com  // ....uw-beaver!bcsaic!voodoo!das
From: chips@eskimo.com (:crp:)
Newsgroups: rec.food.cooking
Subject: Peeling brocolli ?
Date: 15 Dec 92 04:19:33 GMT
Distribution: usa
Organization: >>> Eskimo North (206)-FOR-EVER <<<

In one of the postings here of a brocolli recipe it was mentioned
that the brocolli should be washed and peeled. What is it that should
be peeled and how?		thanks. 
Newsgroups: rec.food.cooking
From: louray@seas.gwu.edu (Michael Panayiotakis)
Subject: Re: Request: Powdered Hot Chocolate Mix
Organization: George Washington University
Date: Wed, 16 Dec 1992 18:45:59 GMT

In article <c-chan.724476468@mcl> c-chan@mcl.ucsb.edu (Christina Callihan) writes:
>In <1992Dec10.155625.5502@news.cs.indiana.edu> dbreece@peach.ucs.indiana.edu (Dave Breece) writes:
>
>>I'm dying to know what white hot chocolate tastes like (using white
>>chocolate chips, of course!), but alas, I have no food processor.  If
>>anyone has tried this, I'd love to hear from you.
>
>Here's the recipe again.  Don't worry, Dave, a blender will work fine!  :)
>
>
>You start with 3 cups instant nonfat dry milk, 2 cups (12 oz) chocolate
>chips and 1 1/2 cups miniature marshmallows (if you like...I certainly 
>do. :).  Whirl half the milk and half the chips in a food processor or
>blender until finely ground.....

>>>>>>>>>>>>>>>>NOTE/QUESTION<<<<<<<<<<<<<<<<<<<<<<

I made this recipe once already, and I stil have a bit of the mix left,
but I have a comment/question:

I guess I didn't grind the choc. chip/dry milk enough, so when I mix it
some of the chocolate is not melter, resulting in small bits of the
chocolate chips floating around (though it's still tasty).

(since chocolate chips are made to hold up under heat, so they don't
melt  when baking with them, and therefore not melting in hot water if 
not very finely ground)  I have this idea to use baking chocolate, which melts easier.  The
problem is that it may be too hard for my blender, so I may try grinding
them on a coffee grider, and then on ablender with the milk.

Any ideas/comments on this, or whether you think this will work?

mp
-- 
pe | ep     (e'mail me since I don't always RN--louray@seas.gwu.edu)
ac | ca     "There's a fear down here we can't forget.."
e / \ e     "When it's done and over, a man is just a man"
 /   \      "Did it matter, does it now?"___________________GD__Qtd_by_______MP
Newsgroups: rec.food.cooking
From: "eric decker" <eric.decker@canrem.com>
Subject: Cooking in the dishwasher?
Reply-To: "eric decker" <eric.decker@canrem.com>
Organization: Canada Remote Systems
Distribution: rec
Date: 20 Dec 92 00:50:45 EST



RE: Message <1992Dec19.004049.21068@netcom.com> in rec.food.cooking
    from artemis@netcom.com to ALL

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

MD I just saw a show on TV called Ursula's Cooking School.  She made some
   sort of salmon lump and said to wrap the salmon up air-tight in
   aluminum foil and then to cook it in the *dishwasher* through
   several cycles!

MD Has anyone ever cooked in the dishwasher?  And, well, why?


  If so, why not use? The laundry washing machine, the laundry dryer or the
hair dryer?

   Then we have the air conditioner for chilling, toss a piece of meat
into the furnace for grilling, the bidet for humidification .....

   The possibilites are endless!  ( and stupidity knows no limits )

    Why?  Methinks my Media Studies prof said it best with "television has
to refute reality to be interesting, believable or tolerable."  TV has
evolved itself into a living myth.

   Would you eat food prepared by a cook with a TV in the kitchen?

Scary thought isn't it!

				Sincerely yours
				Eric
---
  PMDBM  V1.75 #14  Since I've used up my sick leave, I'm calling in dead.
--
Canada Remote Systems  - Toronto, Ontario
World's Largest PCBOARD System - 416-629-7000/629-7044
Newsgroups: rec.food.cooking
From: peter@taronga.com (Peter da Silva)
Subject: Re: Net's Funniest Kitchen Disasters
Organization: Taronga Park BBS
Date: Sat, 19 Dec 1992 03:17:56 GMT

In article <Dec.18.11.38.17.1992.4972@net.bio.net> charleen@net.bio.net (Charleen Bunjiovianna) writes:
>In article <AY6MQW7@taronga.com> peter@taronga.com (Peter da Silva) writes:

>>I did that... used Dawn in the dishwasher. 

>Ah, that must have been in her pre-muffin days.  The drying cycle is
>hard on the complexion, though.

Well, I don't use the WHOLE Dawn. That would leave a bitter aftertaste.
-- 
% Zure otsoa besarkatu al duzu gaur?            Serveuse, ce plat bouge encore!
/c{{64 sub}forall curveto}def 312 192 translate 24 24 scale 1 -2 moveto(B;>;?>)
c fill 1 0 moveto(JIJNJP)c(JRGU@U)c(9U6R6P)c(6N6I?@)c gsave stroke grestore 0.9
setgray fill showpage %                          Peter da Silva, 77272-0711 USA
Newsgroups: rec.food.cooking
From: whitley@mksol.dseg.ti.com (harlon whitley 952-2342)
Subject: RECIPE: Simple HOT-BUTTERED RUM  
Organization: Texas Instruments Inc
Date: Fri, 18 Dec 1992 13:42:58 GMT

Hot-Buttered Rum


In a mug put 1 tsp. sugar, 1/2 tsp. butter, 1 jigger
light or dark rum, 4 cloves or 1 tsp. cinnamon.  Fill
with boiling water.  Stir.

Happy Holidays!

Harlan
Newsgroups: rec.food.cooking
From: margoli@watson.ibm.com (Larry Margolis)
Subject: Recipe: Roasted garlic
Date: Tue, 15 Dec 1992 20:50:37 GMT
News-Software: IBM OS/2 PM RN (NR/2) v0.16f by O. Vishnepolsky and R. Rogers
Reply-To: margoli@watson.IBM.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: The Village Waterbed

In <1992Dec14.223724.8059@rtsg.mot.com> pacyga@rtsg.mot.com (Jim Pacyga) writes:
>Is there a special recipe for roasting a whole garlic bulb (with the intent
>of spreading the cloves onto bread)?  Or do you throw a little oil on it and
>put it in the oven on bake?  Thanks for the help...

Repost below.  Cheers.
--
Larry Margolis, MARGOLI@YKTVMV (Bitnet), margoli@watson.IBM.com (Internet)
--------------------------------------------------------------------------
%From: sfisher@abingdon.sgi.com (Scott Fisher)
%Newsgroups: rec.food.cooking
%Subject: Roasted Garlic Update
%Message-ID: <1588@odin.SGI.COM>
%Date: 22 Nov 89 22:28:38 GMT
%Sender: news@odin.SGI.COM
%Reply-To: sfisher@abingdon.sgi.com (Scott Fisher)
%Organization: Silicon Graphics, Inc., Mountain View, CA
%Lines: 45

I've posted before on the glories of roasting a whole
head of garlic.  Others have had the same trouble that
I have (intermittently) experienced, that the garlic
never quite gets cooked.

Last night, I had a roasted head of garlic as an appetizer
at one of my favorite local restaurants.  (By the way,
roasted garlic and Beaujolais nouveau are made for each
other!)  I asked some of my friends there how they do the
garlic and ensure complete roasting.

The answer?  They prebake the garlic, at a low temperature --
about 250 degrees for 20-25 minutes.  They will actually do
this the night before serving the garlic.  To serve it,
they run the oven up to 450 or 500 degrees and give it
five or 10 minutes, just to brown it and get it piping hot.

So the whole technique would be:

Roasted Garlic

1 head of garlic
Butter and fresh thyme (optional)

Using a sharp knife, cut the pointed top off the garlic
head so that the cloves are just visible through the
cuts in the top of the garlic.  Several hours before serving,
put the garlic in the oven at 250 degrees for 20-25 minutes.
Remove and let cool.

Just before serving, put the garlic on a heatproof serving
dish; garnish with butter and crossed sprigs of fresh thyme,
if desired.  Heat oven to 450 degrees and roast garlic for
5-10 minutes, or until brown all across the top.  Serve while
still warm.

To serve: We use cocktail forks (gotta have some use for the
silly things) to scoop out the cloves of garlic from the head.
Then you mash them on warm French bread.  The appetizer last
night included a wedge of herb Brie next to the head of garlic,
and the combination was very nice.

One additional thought: if you prebake, say, 10 or 12 heads of
garlic on Sunday, you could pop them in the oven at the last
minute and have roasted garlic at the drop of a hat.  Hmmmmmm...
From: artemis@netcom.com (Michelle Dick)
Newsgroups: rec.food.cooking
Subject: Re: Alcohol in cooking, help
Date: 17 Dec 92 19:11:11 GMT
Organization: Netcom Online Communications Services (408-241-9760 login: guest)

In article <1gq7chINNq25@rave.larc.nasa.gov> m.l.morris@larc.nasa.gov (Michelle Morris) writes:
>	My husband is severely allergic to any alcohol in food or drink.
>Unfortunately, many of the recipies I want to try call for some
>sherry, brandy, wine, whatever.  Up til now, I've left the alcohol
>out, but I'm wondering if I'm missing something in the taste.  
>Does anyone know what I can use as a substitute? 

Sure, you have a couple of options.  For various wines there are now
de-alcoholized versions (Ariel is a popular brand).  These are wines
that have been made by ordinary methods and then have had the alcohol
removed through reverse osmosis.  These types are much more palatable
than those that have had the alcohol removed by boiling.  They are
good for straight drinking as well; I had a nice de-alcoholized pinot
noir at Greens restaurant in SF (they served it just like regular
wine, which we all thought was rather funny). 

For specific liquor flavors, you can buy alcohol-free flavorings.
Brandy and rum flavors are popular, and I've also seen types like
Sambuca.  The health-store brand Frontier has several liquor flavors.

But you are correct that you should leave alcohol totally out of your
cooking if your husband is sensitive.  Contrary to popular belief,
most of the alcohol is not burned off in normal cooking or even
flambe-ing.

--
Michelle Dick
artemis@netcom.com
Newsgroups: rec.food.cooking
Subject: RECIPE: Pail Full of Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 15 Dec 92 02:45:52 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

     PAIL FULL OF MUFFINS  
  
This recipe makes 6 dozen muffins. The batter may be kept 6 weeks covered in  
the refrigerator. Prepare recipe the day BEFORE baking.  
  
2 cups all bran cereal, 2 cups boiling water, 1 cup butter or margarine  
3 cups white sugar, 3 Tbsp brown sugar, 4 eggs, 1 qt.buttermilk, 1 Tbsp salt  
5 cups flour, 3 Tbsp baking soda, 4 cups bran flakes (8 oz)  
2 cups raisins or chopped dates  
  
Pour boiling water over all bran & let stand. In very large bowl (or bath   
tub), cream butter, sugars & eggs. Add buttermilk & then bran mixture. Mix   
well. Premix flour, b/soda & salt & add to above mixture. Mix well. Add bran  
flakes & fold in until just combined. Add raisins or dates. Chill 1 day   
before baking. Spoon into pans & bake at 375oF for 15-20 mins.  
  
   
  ---------------------------------------------------------------------  
 | PLEASE READ THIS----As I must pay for every byte of email received  |  
 | please do NOT quote my own message back to me. pandora@kcbbs.gen.nz |  
  ---------------------------------------------------------------------  
Newsgroups: rec.food.cooking
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Subject: Re: Net's Funniest Kitchen Disasters
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University
Date: Fri, 18 Dec 92 13:45:35 GMT

Here's one that didn't happen, fortunately.  When I was a kid
my mother would was the floors with a mixture of melted paraffin
and gasoline - heated up on the kitchen stove.
Newsgroups: rec.food.cooking
From: soc1071                         
Subject: Re: blanching veggies
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Minnesota CIS
Date: Fri, 18 Dec 1992 19:53:00 GMT

In article <1992Dec18.142900.10665@news.cs.brandeis.edu>, reynold@binah.cc.brandeis.edu writes...
>I'm planning a vegetable plate and dip as a contribution
>to a work party.
> 
>Question: Should I blanch the broccoli or should it be raw?
> 
>I've had blanched cauliflower before and it was far superior
>to raw.
> 
>Any advice would be appreciated--I need this ASAP as the party
>is Monday and I can't read this news over the weekend.
>:} (apologetic grin)
>Susan

Yes, I would recommend blanching broccoli as it will help retain its flavor
and its color.  Actually it works great for most vegies on a vegie plate.
Elisabeth
soc1071@vx.cis.umn.edu
From: mcrae@cs.ubc.ca (Valerie McRae)
Newsgroups: rec.food.cooking
Subject: Re: Unusual speghetti recipe
Date: 15 Dec 1992 10:07:12 -0800
Organization: Computer Science, University of B.C., Vancouver, B.C., Canada
NNTP-Posting-Host: pipers.cs.ubc.ca

Someone asked yesterday for spaghetti recipies - my email bounced so I
hope you get it:

Spaghetti Frittata

from One-Dish Meals put out by Canadian Living

This Italian-style omelette makes a quick low-cost dinner. You can
serve it with your favorite tomato sauce or chili sauce if you like:

It says to cook the pasta, etc first - but I try to make too much
pasta and freeze a good portion - enough to feed our family ina
what's for dinner I don't want to cook to night, mode!

anyway other ingredients:

1/3 cup Parmesan cheese
1/4 cup butter
2 Tblsp. fresh parsley
4 eggs
1/s tsp salt and pepper


(If frozen our cold heat up pasta) ir after draining pasta well,
return to pan.  Stir in cheese, 3 Tbls. (50 mL) of butter and parsley;
let cool slightly.

In small bowl, beat eggs, salt and pepper; add to spaghetti mixture,
mixing well.

In large nonstick skillet, heat remaining butter over medium heat
until foaming; pour in spaghetti mixture and spread evenly.  Cook for
4 - 5 minutes or until bottom is golden brown. Loosen with spatula;
invert onto plate. Slide firttat back into skillet and cook for 3 to 4
minutes or until bottom is golden brown. Cut into wedges to serve - 4
servings.


===========

An aside and a thank yout to the posters of the Toll House Cookie Pie
and Harvest Pot Pie (vegetarian)  I made both of these this weekend
and they were fabulous - everyone enjoyed them.

Merry Christmas to all my friends and fellow love to cook people in
Netland.

Valerie
From: cls157@huxley.anu.edu.au (Catherine L Smither)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE-Irish cream truffles
Date: 21 Dec 92 00:42:17 GMT
Organization: Australian National University
NNTP-Posting-Host: 150.203.2.12
X-Newsreader: TIN [version 1.1 PL6]

: In article <6851@sungy.Germany.Sun.COM> ahmet@eros.Germany.Sun.COM writes:
: > Could someone send me a recipe for mint sauce going with lamb ?

Pat Churchill already posted a mint sauce recipe, but something
a little different is:
			Mint Pesto
Ingredients:
	a good handful of mint
	a few cloves of garlic, chopped or mashed
	some walnuts, chopped
	olive oil
Mix it all in the blender, to make a paste reminiscent of traditional
basil pesto.  This is also great with ham.  Exact measurements
are not important.  We make this often, since we have a lot of
mint growing in the garden.

--
Cathy Smither
Research School of Earth Sciences
Australian National University
Canberra ACT 2601
Xref: sparky rec.food.cooking:23460 sci.med:22801
From: kfree@fatcity.cts.com (Kenneth Freeman)
Newsgroups: rec.food.cooking,sci.med
Subject: Re: Aluminium and Alzheimers
Date: Thu, 17 Dec 92 05:34:33 PST
Organization: Fat City Software, San Diego, California

jbyrd@chpc.utexas.edu (Jan Byrd) writes:

> In article <1992Dec15.033346.11468@magnus.acs.ohio-state.edu>, cpaulse@magnus
> |> For years I've been using an aluminium expresso maker.  Last night a frien
> |> asked why I'm not worried about using it since there is a direct correlati
> |> between Alzheimers desease and the amount of aluminium in your brain.
> |> Should I be worried?  What about aluminium cans used for drinks, etc?
> 
> This topic got knocked around for a while on the sci.med.nutrition
> newsgroup, and all the material quoted from about this subject seemed
> to indicate that no one seriously thinks Alzheimer's victims have just
> somehow consumed, or been exposed to, too much aluminum from cookware,
> etc.  I don't remember all the particulars, but the consensus seemed to
> be that the excess aluminum is a by-product of Alzheimer's disease, not 
> a cause.
> 
> If anyone knows any differently, I hope we will hear from them.
> 
> Jan

 
Besides, Alzheimer's predates aluminum cookware by several decades;
this isn't Roman lead plumbing we're talking about.

-- 
kfree@fatcity.cts.com (Kenneth Freeman)
Fat City Software BBS -- (619) 621-6079
UUCP: ...crash.cts.com!fatcity!kfree  OR  ...telesoft.com!fatcity!kfree
From: gklein@acsu.buffalo.edu (Ginamaria Klein)
Newsgroups: rec.food.cooking
Subject: Re: Strawberry and chocolate pizza?
Date: 14 Dec 92 17:44:24 GMT
Organization: UB

peter@taronga.com (Peter da Silva) writes:

>In article <memo.806962@cix.compulink.co.uk> jazzie@cix.compulink.co.uk writes:
>>>ps: whats wrong with strawberry and chocolate pizza?

>Pizza sauce.

>>>chocolate suace, maybe cream cheese, some sweet crust...
>>>sounds delicious to me...

>>So, let's think about how such a concoction might be made:
>[ingredients list, no pizza sauce]

>Sounds nice, but it's not pizza.
>-- 


um, dear, pizza is a pie, not a tomato cheese, and bread concoction...
the above has just as much a right to be called pizza, as, say, dominoes---
if not more, considering the original pizzas did _not_ have tomato sauce on 
them...
at least the cheese, which might be arguable as a vital, isnt missing...

sorry, just a clarification  of definitions was in order

gina
Newsgroups: rec.food.cooking
From: hmbutter@umaxc.weeg.uiowa.edu (Heather Butterfield)
Subject: Re: HELP: Wedding Buffet Suggestions (CONTEST!)
Organization: University of Iowa, Iowa City, IA, USA
Date: Wed, 16 Dec 1992 04:30:58 GMT

My sister got married a year ago and my family did all of the reception
as we always do for graduations, birthdays, anniversaries, we just keep 
outdoing ourselves.  We just had my parents 25th anniversary and made
20 cheesecakes.  (praline pecan, double choclate, pumpkin, and white
chochlate)  Anyway...
on to the wedding suggestions.....

this was for 300 people and we made vegtable pizza (crescent roll crust, 
cream cheese, dill and garlic spread, then wonderful vegtables and 
cheeses)  also a fresh fruit bowl  (this was in August so flowers, 
fruits and vegtables were plentiful)  to the life of me I can't remember
what else but her cake was the best ever---

we had originally had it at my cousins italian wedding in New York City 
at a catered in sit down 5 course meal.  
It was a made from scratch white cake with choclate, vanilla custard and
raspberrie fillings.  (three layers)  Then it had cream cheese frosting.
We gave the baker the recipe and made the filling ourselves.  The cake can
also be brushed with kirsh (cherry brandy I think)  Then it was garnished with 
fresh flowers.  Very nice--and it has to be different.  It will be a long while
before it's my turn but I 'm already looking for ideas.  No ham sandwiches 
and baked beans for me.:)  (those that's good too for some people)
good luck 
And even if I don't win-
I would love your recipe for Baklava  My mom has a good one too. BUt
we always like new things.
(oh, by the way-we didn't have a definite recipe at the time just practiced
and improvised until we got what we wanted for the cake)




-- 
Heather Marea Butterfield
5402 Daum Hall of The University of Iowa
Iowa City, IA 55242
From Quasqeton Iowa, the oldest town this side of the Mississippi!
Newsgroups: rec.food.cooking,rec.food.recipes