HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.cooking
Subject: Question:  pears w/cheese
From: Dion_Murphy@kcbbs.gen.nz (Dion Murphy)
Date: 14 Nov 92 02:15:57 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

I was served an excellent entree once , using pears and cheese.
As I recall, the pears were halved longways and a syrup made for them 
to sit in. (I have done this myself using canned pears, and the juice 
they come in)
When the pears and the syrup are hot, they are placed in a shallow baking 
dish.
Blue vein cheese is then used to fill the hollow in the pear where the 
core used to be and then there are shaved almonds sprinkled on top.

This is then placed under the grill until the cheese melts( or softens) 
and the almonds get slightly scorched,

Enjoy,

Dion Murphy.
From: 421s@oasys.dt.navy.mil (Teresa Masser)
Newsgroups: rec.food.cooking
Subject: Request: Hazelnut cake
Date: 10 Nov 92 18:32:05 GMT
Article-I.D.: oasys.27385
Reply-To: 421s@oasys.dt.navy.mil (Teresa Masser)
Distribution: na
Organization: Carderock Division, NSWC, Bethesda, MD

I am looking for a cake and frosting recipe that uses hazelnuts but
doesn't have chocolate in it.

Thanks,
Teresa
-------
From: kowtko@cogsci.ed.ac.uk (Jacqueline Kowtko)
Newsgroups: rec.food.cooking
Subject: Re: List of 454 Muffin recipes
Summary: book reference please
Keywords: book reference
Date: 9 Nov 92 11:01:26 GMT
Organization: HCRC, Edinburgh, UK

In article <10292311.2436.2152@kcbbs.gen.nz> Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) writes:
>I DID IT! I finally listed all of my Muffin recipes, all 454 of them!  
>  
>   [...]
>   
>          <--------------------------------------------->  
>          < Kia Ora from Aotearoa. Pandora@kcbbs.gen.nz >  
> >->->->->>   Please DO NOT QUOTE ANYTHING back to me   <<-<-<-<-<  
>          <--------------------------------------------->  


Are these from a book that one could order through shops?  Could you
send me/post the reference???  (rather than having to type all these
recipes...)

Thanks,
-- 
 *      Jacqueline Kowtko       | Human Communication Research Centre    *
 *                              | University of Edinburgh                *
 *   J.Kowtko@edinburgh.ac.uk   | 2 Buccleuch Place                      *
 *                              | Edinburgh EH8 9LW, SCOTLAND            *
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: RECIPE: Banana Coconut Rum Cake
Keywords: from Bon Appetit
Organization: Intergraph Corporation, Huntsville, AL.
Distribution: rec
Date: Fri, 6 Nov 1992 22:12:12 GMT

This recipe is from the RSVP column in the Nov. '92 Bon Appetit.
It originates from one of my favorite restaurants ("Louisiana", 
in Ethridge, TN) so I thought I'd post it.  Enjoy!

Banana Coconut Rum Cake

Cake

	2 cups cake flour
	2 1/4 teaspoons baking powder
	1/8 teaspoon baking soda
	1/8 teaspoon salt
	10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
	1 cup sugar
	2 egg yolks
	1 tablespoon vanilla extract
	1/2 cup plus 2 tablespoons milk, room temperature
	1 cup mashed very ripe bananas
	1/3 cup sweetened shredded coconut

	3 large egg whites, room temperature

Frosting

	1 1/2 cups (3 sticks) unsalted butter, room temperature
	4 cups powdered sugar
	3/4 cup mashed very ripe banana
	4 tablespoons dark rum
	1 tablespoon vanilla extract
	1 teaspoon fresh lemon juice
	
	1 1/2 cups sweetened shredded coconut
	
For Cake:  Position rack in center of oven and preheat to 350 degrees.
Butter and flour two 8-inch diameter cake pans.  Sift flour, baking power, 
baking soda, and salt into medium bowl.  Cream butter and sugar in large
bowl until light.  Add yolks and vanilla and beat until combined.  
Gradually beat in dry ingredients alternately with milk and bananas in
3 additions each.  Continue beating 2 minutes.  Beat in coconut.

Using electric mixer fitted with clean dry beaters, beat whites in 
medium bowl to medium-stiff peaks.  Gently fold in whites into batter
in 2 additions.  Divide batter between prepared pans.  Bake until cakes
are just golden and tester inserted into center of each comes out clean, 
about 30 minutes.  Cool cakes in pans on rack 10 minutes.  Run small, 
sharp knife around pan sides to loosen cakes if necessary.  [Can be
prepared one day ahead.  Cover with plastic and let stand at room
temperature.]

For Frosting:  Cream butter in large bowl until light.  Sift half
of sugar over and beat until fluffy.  Add mashed bananas, 1 tablespoon
rum, vanilla extract, and lemon juice, and beat to combine.  Sift
remaining half of sugar over and beat until thick.

Place 1 cake layer on plate.  Pierce cake all over with tip of knife.
Sprinkle 1 1/2 tablespoons rum over cake.  Spread 1 1/2 cups frosting
over.  Top with second cake layer.  Pierce cake all over with tip of
knife.  Drizzle remaining 1 1/2 tablespoons rum over.  Spread remaining
frosting over top and sides of cake.  Press coconut onto top and sides
of cake, covering completely.  [Can be prepared four hours ahead.  Cover
with plastic wrap and let stand at room temperature.]
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com

Newsgroups: rec.food.cooking
From: springer@khonshu.colorado.edu (Jann Springer)
Subject: Ranger Cookies
Followup-To: springer@khonshu.colorado.edu 
Organization: Univ. Colorado Boulder, CIRES
Distribution: na
Date: Fri, 13 Nov 1992 22:40:36 GMT

My great aunt always used to make everybody cookies for Christmas
and these were always my favorites.

Ranger Cookies

1 1/2 sticks butter or margarine
1 C. white sugar
1 C. brown sugar
2 eggs
2 C. oatmeal
2 C. Rice Krispies
1 C. coconut
1 1/2 C. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. vanilla

Cream butter and sugar until fluffy. Add remaining ingredients. Form
into small balls and place on cookie sheet. Lay a sheet of waxed paper
over the cookies and press each cookie flat. Bake at 350 degreesF for
8-10 minutes or until golden brown. Yield: about 40

J. Springer  


Newsgroups: rec.food.cooking
From: zxmfo01@studserv.zdv.uni-tuebingen.de (Leslie Ellen Forte)
Subject: Question about Baking Soda
Organization: Comp. Center (ZDV) U of Tuebingen, FRG
Date: Wed, 11 Nov 1992 15:12:15 GMT

Hello,

I am currently spending a year studying in Germany, and to my dismay,
I cannot find baking soda anywhere.  Does anyone know if I can use
sodium bicarbonate found at the drugstore instead?  Or is there something
special about good ol' Arm and Hammer?

Leslie Forte
zxmfo01@student.uni-tuebingen.de
 


Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Corian
Organization: Actrix Information Exchange
Date: Thu, 5 Nov 1992 22:15:25 GMT

Does anyone with a Corian counter top have anything they can tell me
about it good or bad.  We are about to renovate the kitchen :)
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: mpax@pbs.org (Cool Bean)
Newsgroups: rec.food.cooking
Subject: Apple Sauce
Date: 6 Nov 92 16:07:46 EST
Organization: PBS:Public Broadcasting Service, Alexandria, VA

Can apple sauce be used as a substitute for butter or margarine also?
Of course, I mean in baking. Has anyone ever tried it? Just curious.

mep
-- 
**This is not cultural.

Newsgroups: rec.food.cooking
From: casey@well.sf.ca.us (Kathleen Creighton)
Subject: Re: Holiday gifts from the kitchen
Organization: Whole Earth 'Lectronic Link
Date: Fri, 6 Nov 1992 18:39:46 GMT


Oh, good topic Charleen!  There are only a few people to whom I give
Christmas gifts and lucky for me, most of those people don't bake!  So
I give Toll House cookies, except for my one friend whose wife *does*
bake, and I think I'll make Mexican Wedding Cakes for him again this year.
My experience is that people *love* homemade cookie gifts, and that people
who don't bake are thrilled to get homemade Toll House cookies--so it
doesn't even have to be "fancy".
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.cooking
Subject: Re: Artichokes?
Date: 10 Nov 92 13:25:49 CST
Organization: Monsanto Company, St. Louis, MO

In article <1992Nov4.135430.1@vax.sonoma.edu>, abel@vax.sonoma.edu writes:
> Use the size pan that lets them all sit 
> neatly touching the bottom but all squished up next to each other.  
> Add some water (2-3 inches).  Heat until the water boils, then reduce 
> to a simmer and cover.  Cook 30-45 minutes, depending on size.

My newsreader is not working very well, so this may already have come
up.  Anyway, I do 'em in a pressure cooker.  It only takes 10-15 minutes
and they have more flavor.  I put in about an inch of water and a 
rack to keep them off the bottom (the steam does the cooking this way)
then scrunch them in.  I have a big pressure canner, but the small
4qt pressure cooker only gets used for artichokes.

Ted Feuerbach - Scientific Systems Consultant
Disclaimer:  Monsanto didn't say this, I did!
From: sheriffp@Software.Mitel.COM (Peter Sheriff)
Newsgroups: rec.food.cooking
Subject: Re: towel ignites in microwave oven
Date: 10 Nov 92 13:46:42 GMT
Organization: Mitel. Kanata (Ontario). Canada.


     Yes, paper towels can ignite on their own. Most microwave cook books
and sometimes the microwave instruction manuals state that you shouldn't
use paper towels in the microwave. My wife has ignored this a few times
and we have not had a fire yet but some of the towels are very hot and
dry when they come out of the oven. I think they were very close to
ignition. I believe that paper products contain some metallic compounds
which could cause arcing and the arcs then set the paper on fire but I
may be wrong.                        

                                 Pete
Newsgroups: rec.food.cooking
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: WANTED: Cauliflower Recipes
Keywords: No, George, you don't have to eat it even if you're not the President
Organization: Lockheed Missiles and Space Co.
Date: Mon, 9 Nov 92 18:10:44 GMT

In article <1992Nov8.204246.17362@linus.mitre.org> cwechter@cyclone.mitre.org (Christine G. Wechter) writes:
>
>I've never liked cauliflower too much, but had a casserole once
>that was great.  Don't have the recipe, just a general description.
>My friend cooked the cauliflower and drained it, then mixed up
>mayonnaise, some dijon mustard, and lots of shredded cheese (cheddar
>or mozzarella, can't remember which), poured this over the cauliflower
>in a casserole dish, and baked for a while, can't remember the temp
>but would guess 325-350, can't remember whether it was covered or
>uncovered.  You could probably sprinkle some sort of bread crumb or
>crushed potato chip type thing on as a topping. 
>
it sounds like she used a pretty basic recipe that goes like this:

1 cup mayonnaise (not salad dressing)
1 cup grated cheese (parmesean, cheddar, etc, or a mix)

at this point you can add the dijon mustard, garlic, etc to taste

pour over the cooked cauliflower, or canned artichokes, quartered, or
  cooked chicken

bake in a 350 overn for 30 minutes or until golden brown on top
(also, check to see if its set - stick a knife in the center, if it
comes out clean - its done)

serve

the cauliflower as a side dish
the artichoke spread warm with french bread
the chicken over egg noodles



-- 
________________       __        ________________   "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: sabel@cs.cornell.edu (Laura Sabel)
Subject: REQUEST: Carrot-Pineapple Bundt Cake
Summary: need carrot cake recipe
Organization: Cornell Univ. CS Dept, Ithaca NY 14853
Date: Mon, 9 Nov 1992 16:58:47 GMT

A couple of weeks ago, someone posted a recipe for
Carrot-Pineapple Bundt Cake.  Unfortunately, my system
deleted the recipe before I got to it.

If anyone saved a copy of the recipe, please forward it
to me!  Any other carrot-cake recipes are also welcome.


Thanks,

-Laura
sabel@cs.cornell.edu

Newsgroups: rec.food.cooking
From: jyanowit@mtholyoke.edu (Jason Yanowitz)
Subject: Vegetable Pakora request
Organization: Mount Holyoke College
Date: Sun, 8 Nov 1992 21:36:28 GMT

Hi.  I'm looking for any and all recipes to make vegetabe pakoras (sp)
a yummy, vegetable-fritter/tempora-like dish I've eaten
at various Indian restaurants.

Thanks.

-- 

jason
(thhis account forwards to jyanowitz@hamp.hampshire.edu)
From: martin@kawa.ssl.fujitsu.co.jp (S.C.T. Martin)
Newsgroups: rec.food.cooking
Subject: Re: Milo - does anyone know about this?
Date: 11 Nov 92 08:35:48 GMT
Organization: FUJITSU SOCIAL SCIENCE LABORATORY LIMITED, JAPAN.
In-reply-to: rss19@cunixa.cc.columbia.edu's message of 10 Nov 92 06:55:59 GMT

On 10 Nov 92 06:55 GMT, rss19@cunixa.cc.columbia.edu (Richard S Sucgang) said:

RSS> I was just finishing my Milo bar, when I realized that Milo is
RSS> virtually unheard of in the US. it is a chocolate malt tonic

I ate what I think was my first Milo bar yesterday. I bought it in a
7-11.

You can by it, to drink, in cans ( hot and cold ), you can buy it in
cartons and you can buy it covered in chocolate. 

Where? 

Japan. (sorry :-)

I agree. They are rather nice.

--
 __________________________________________________________________
|S.C.T. Martin|FUJITSU S.S.L. LIMITED|martin@kawa.ssl.fujitsu.co.jp|
|------------------------------------------------------------------|
| "Man  is  sometimes  extraordinarily,                            |
|  passionately,  in  love  with  suffering." - Fyodor Dostoyevsky.|
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Xref: sparky rec.food.cooking:19869 rec.food.veg:10296
Newsgroups: rec.food.cooking,rec.food.veg
Subject: Re: REQUEST for Horseradish & KimChi (sp?) recipes
From: abel@vax.sonoma.edu
Date: 11 Nov 92 09:12:27 -0800
Organization: Sonoma State University

In article <1992Nov10.185625.22690@tigger.jvnc.net>, feeney@tigger.jvnc.net (Mike Feeney) writes:
> 
> Well the subject says it all.
> 
> I had some horseradish at a restaurant the other day that was SO YUMMY.
> Before trying it I thought, hey I can handle this (I am an avid fan
> of TOBASCO, so I thought horseradish would be child's play).
> 
> Was I ever wrong.  Really wrong.  I mean eye-tearing, coughing-because-
> of-the-burn-in-my-throat, where-the-hell-is-the-water-wrong.
> 

Was it by perchance a Japanese restaurant?  I know that with mustard, 
when you make it fresh with the dried powder it is much hotter, and I 
believe that the horseradish in Japanese restaurants is made from a powder.

> And I loved it.  So if anyone has the recipe for horseradish (the hotter
> the better)  please post.
> 
> Also, what is the hottest hot sauce that can be easily obtained in the
> U.S. ?   
> 
> I am also interested in learning how to make kimchi (Korean pickled
> cabbage).  I heard that the cabbage must be aged, but I was hoping that
> there could be some shortcut way to make it.
> 
From the Sunset Oriental Cookbook:

KIM CHEE
========

1 head napa cabbage (1 1/2 to 2 lbs)
2 1/2 T salt
1/4 lb dakon radish, peeled and cut into matchsticks
2 green onion, slivered
3 cloves garlic, minced or pressed
1-2 t Korean red pepper (or cayenne)
2 t sugar

Cut the cabbage into 1 inch chunks and add 2 T salt.  Let sit for 3-4 
hours.  The volume should be reduced by half.  Rinse and drain well.  
Pack all ingredients in a 1 quart jar.  Leave at room temperature for 
1-4 days, depending on what temperature your room is at (1 day for 
warm, up to 4 days for cool).  Taste fairly often as it ferments, and 
put it in the 'fridge when you think it is done.  Keeps for 2 weeks.

I have not tried this recipe.
Newsgroups: rec.food.cooking
From: julie@eddie.jpl.nasa.gov (Julie Kangas)
Subject: Re: Pumpkin fraud being perpetrated on all of us!!
Organization: Jet Propulsion Laboratory, Pasadena, CA
Date: Wed, 11 Nov 1992 21:38:31 GMT

In article <BxKGzA.6y4@usenet.ucs.indiana.edu> stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:
>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.

Hmmm, grocery stores in my area get "sugar pumpkins" or "sugar pie
pumpkins" every October and November.  They're specially for 
making pumpkin pies.  They look like the jack o'lantern pumpkins --
just a little smaller and a little smoother.  The stores also carry 
these little (1 inch tall, 4 inches diameter) mini-"pumpkins".

I guess it's hard to put a name tag on one specific squash-like
vegetable (pumpkins are squash aren't they?).  I bet they would
interbreed a lot too.  Chiles have this problem.  Lots of different
varieties, only a few species, and a whole lot of interbreeding
possible.

I guess I'm not too concerned.  Anything sorta round, orange,
somewhat squash-like, and comes from a plant is a pumpkin to me :)

Julie
DISCLAIMER:  All opinions here belong to my cat and no one else.
Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Gravy Making
Organization: Syracuse University, Syracuse, NY
Date: Mon, 9 Nov 92 12:19:00 EST


If there are people out there who are interested in non-meat based
gravies, I will post a few to the net.  I am vegetarian, love
gravy, and have experimented with a few.  Since I was pretty good
at making non-lumpy, very tasty gravy before becoming a veggie,
I've made the transition well (IMHO).  Let me know, and I will
type out a few recipes (things like Nutritional Yeast Gravy,
Mushroom Gravy, etc.)

Judy Frawley
jfrawley@mailbox.syr.edu
Newsgroups: rec.food.cooking
From: Pat.Churchill@bbs.actrix.gen.nz
Subject: Re: Addenda to List of Muffins  
Organization: Actrix Information Exchange
Date: Fri, 13 Nov 1992 01:57:22 GMT

In article <1992Nov11.000032.21696@sarah.albany.edu> sarah@albnyvms.bitnet writes:

> Can I fill Muffin Cups and freeze them? That way I could pull out
> as many muffins as I wanted at a given time? How would I adjust the
> baking time?
>  
> Sarah

Bake the muffins, cool them, seal them in an airtight bag THEN freeze
them.  A few seconds in a microwave will turn your frozen muffin into a
freshly baked one :-)
-- 
| The floggings will continue until morale improves
| Pat.Churchill@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Newsgroups: rec.food.cooking
From: fielden@spot.Colorado.EDU (j. a. fielden)
Subject: Re: List of 454 Muffin recipes
Organization: University of Colorado, Boulder
Date: Tue, 10 Nov 1992 18:52:07 GMT

In article <10292311.2436.2152@kcbbs.gen.nz> Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting) writes:
>I DID IT! I finally listed all of my Muffin recipes, all 454 of them!  
>However, I DO NOT have them all typed up yet, this is ONLY a list of what I   
>have so far. You may notice that some of them may be under either ie Apple &  
>Ginger or Ginger & Apple, believe me when I say that EVERY recipe on this   
>list is different. PLEASE DO NOT EMAIL ME ASKING FOR RECIPES, however I WILL  
>take requests sent via this newsgroup. I will TRY to post all requests sooner 
>or later, starting with the most frequently asked for recipes. They are all   
>in alphabetical order with a small list of Microwave Muffin Recipes at the   
>end. To say the very least, there are some VERY extraordinary recipes here!  
>How about Banana Curry or Cider or Lettuce, maybe Curacao, Toad-in-the-hole   
>or even Garlic, but to top them all I reckon _Ice-Cream_ has to be hard to   
>beat *8-).  
>        ------>>>>>>>>I REPEAT PLEASE DO NOT EMAIL ME<<<<<<<<-------  
>American  
>Apple-Chocolate (Gluten Free)  
>Apple & Ginger  
>Apple & Honey (Dairy & Gluten Free)  
>Banana Muesli  
>Banana & Coconut  
>Banana & Ginger  
>Banana & Green Ginger  
>Banana & Honey (2 different)  
>Banana & Pecan  
>Banana & Poppyseed  
>Banana & Walnut (2 different)  
>Basic Muffin Recipe (2 different)  
>Black Olive & Fetta  
>Blue Cheese  
>Blue Cheese (Wheat Free)    
>Canadian  
>Cardamon  
>Carraway  
>Carrot & Ginger  
>Carrot & Honey  
>Cherry & Walnut  
>Cherry Yoghurt  
>Chocolate Macaroon  
>Chocolate, Raisin &/or Pecan  
>Chocolate Raspberry  
>Chocolate & Nutmeg  
>Christmas Day  
>Cider  
>Curacao  
>Fruity Muesli  
>Garlic  
>Ginger & Chocolate  
>Hawaiian  
>Hazelnut  
>Honey & Muesli  
>Honey & Peanut Butter  
>Icecream  
>Irish  
>Kumara (Sweet potato)  
>Lemon Spiced  
>Lemon, Lime & Orange  
>Malt & Raisin  
>Malt & Walnut  
>Malty  
>Muesli Apricot  
>Peaches & Cream  
>Smoked Salmon & Cheese  
>Smoked Salmon & Fresh Herbs  
>Soft Ginger  
>Strawberry Jam  
>Strawberry Special  
>Strawberry Yoghurt  
>Toad-in-the-hole Cornmeal  
>Tramper's  
>Vegie-Anna  
>Washington  
>-------------------------------------  
>Microwave: Bacon & Cheese  
>Muffins:   Bran (3 different)  
>           Carrot & Walnut  
>           Jam  
>           Long-Lasting Bran  
>           Orange & Prune  
>           Peanut Butter & Jam  
>           Pumpkin Seed  
>           Spicy Banana  
>           Wholemeal Banana  
>  
>  
>   

 Well here's my vote. Some of these sound very unusual!
Newsgroups: rec.food.cooking
Subject: Re: Milo - does anyone know about this?
From: mara@kauri.vuw.ac.nz (Mara)
Date: Wed, 11 Nov 1992 00:52:05 GMT
Organization: /u/student/mara/.organization


We can get Milo in NZ, its freely available almost anywhere around here.
Milo bars seem to come and go, but the drink is very popular. Similar, but not
as nice IMHO is Bournvita. I have never tried Ovaltine or Horlicks (you would
_never_ be allowed to call a new product that nowadays :) but they are both
available too.
When I was at primary school, it was considered the height of decadence to
put the box in the fridge (or maybe it was the freezer), which makes it all 
cold and gooey, and then eat it from the box with a spoon.
Also, you can put the powder into a vanilla cookie dough which gives cookies
sort of chocolate speckly bits, or sprinkle it on icecream.
Me, I'm a purist.  Milo is wonderful as either a hot drink or a milkshake.
I think I'd better buy some on the way home.

Amy
From: ericf@npic.Corp.Sun.COM (Eric Francis)
Newsgroups: rec.food.cooking
Subject: RECIPE: Kahlua Chocolate Mousse
Date: 5 Nov 1992 23:11:45 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: ericf@npic.Corp.Sun.COM
NNTP-Posting-Host: npic.corp.sun.com


I posted this earlier but apparently the net gremlins ate it.  (It's that good)


3 eggs, separated
200 ml (3/4 cup) sugar
2 - 28 g (1 oz) squares semi-sweet chocolate
50 ml (1/4 cup) boiling water
1/2 envelope (1 tsp) unflavored gelatin
75 ml (1/3 cup) Kahlua
250 ml (1 cup) whipping cream
50 ml (1/4 cup) sugar
shaved chocolate

Heat beaten egg yolks and 200 ml (3/4 cup) sugar in top of double boiler until sugar is dissolved.

Stir in chocolate until melted.  Continue cooking until mixture begins to thicken.

Dissolve gelatin in boiling water.  Add to chocolate mixture and stir until dissolved.

Remove from heat.  Add Kahlua, place in iced water to cool.

Beat cream with 25ml (2 tablespoons) sugar until stiff.

Whip egg white with 15 ml (1 tablespoon) sugar until stiff, but not dry.

When chocolate mixture begins to thicken, fold in cream and egg white until well blended.

Pour into individual serving glasses and garnish with shaved chocolate.

(This is supposed to serve 6, but 4 is more realistic.)