HDTenEightyP/NetNews huggingface dataset:
Organization: University of Maine System
Date: Monday, 23 Nov 1992 09:00:41 EST
From: Betty Johnson <BETTYJ@MAINE.MAINE.EDU>
Newsgroups: rec.food.cooking
Subject: Re: Thanksgiving cranberry relish
Distribution: na
 <1992Nov21.083051.1@stsci.edu>


In article <1992Nov21.083051.1@stsci.edu>, morrissey@stsci.edu says:
>
>In article <1992Nov20.183840.12944@magnus.acs.ohio-state.edu>,
>lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:
>> Since its that time of year again.....
>>
>                        Cranberry-Orange Relish
>
>1 bag cranberries (frozen)              1 large orange
>1/2 - 1 cup sugar (to taste)
>
>
>Put still frozen cranberries through grinder or chop coarsely in a food
>processor.  Cut orange into wedges, remove seeds.  Grind or process
>orange.  Add sugar to taste.  Chill for at least 3-4 hours to let the
>flavors blend.
>

To the above recipe, add half bag minature marshmallows and a cup (or
so) broken walnuts.
Newsgroups: rec.food.cooking
From: arielle@taronga.com (Stephanie da Silva)
Subject: RECIPE: Pavlova
Organization: Taronga Park BBS
Date: Sun, 22 Nov 1992 22:38:20 GMT

In article <1992Nov22.170926.23232@sarah.albany.edu>, la1002@albnyvms.bitnet writes:
> Can anyone tell me what this "Pavlova" is that people keep talking
> about?   What is it?


Pavlova

4 egg whites (should be as fresh as possible)
good pinch of salt
1 heaped cup castor sugar (superfine sugar)
1 teaspoon white vinegar
1 level tablespoon cornflour -- wheaten cornflour for preference
   (don't know what wheaten cornflour is -- cornflour is cornstarch)
1/2 teaspoon vanilla essence
300 ml (10 fluid oz) thickened cream, whipped
4 bananas
3 passionfruit
1 punnet (??) strawberries

Preheat oven to hot.  Cover a greased flat baking tray with gladbake (??)
or a split open oven bag.  Grease well with butter, sprinkle with
cornflour and tap off excess (the cornflour gives a nice dry surface 
under the pavlova.

Using a 18 cm (7 inch) cake tin as a guide, mark out a circle on the 
tray with a skewer.

Beat egg whites and salt until stiff.  Add sugar 1 heaped tablespoon 
at a time until all sugar has been added.  When finished, the meringue
should be thick and shiny.  Stir in vinegar, cornflour and vanilla,
stir gently then pile onto prepared tray.  The mixture should stay 
roughly in the marked circle, simply smooth over the top (It is important
not to make the mistake of scooping out the centre).  The mixture should
be about 6 cm (2 1/2 inches) high for a good marshmallow centre.  Drop
oven temperature to very slow before placing the pavlova in the oven.
Bake for 1 1/4 hours.  Remove from oven and cool for a few minutes,
then turn upside down onto a flat serving plate.  Remove paper or 
ovenwrap carefully.  The centre will sink slightly as the pavlova cools.
When cold, fill with whipped cream and top with sliced bananas, passion
fruit pulp and whole strawberries (but don't fill until right before
you serve).
-- 
Stephanie da Silva                                    arielle@taronga.com
  "I can see the headlines now: 'Honest Pete plows wife under for 
         profit.'  Oh, that should do *wonders* for car sales!" -- Peg
Newsgroups: rec.food.cooking
From: thiessen@emr1.emr.ca (Tracy Thiessen)
Subject: I Wanna Cooka Duck
Keywords: duck
Organization: Energy, Mines, and Resources, Ottawa
Date: Fri, 20 Nov 1992 17:48:03 GMT


I've been reading this list for a couple
weeks; I hope this doesn't fall under the
dreaded FAQ cateory.

Anyway, I'd like tips on roasting a duck so
that it is not a greasy unappetizing mess.  Furthermore,
any recipes for sauce accompaniments would be greatly 
apreciated.

Tracy   

thiessen@emr.ca

































>Montreal's Favorite Jacksonmaniac !!!


Newsgroups: rec.food.cooking
From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
Subject: Re: REQUEST: Good salads or pasta recipies.
Organization: SoftQuad Inc., Surrey, British Columbia, CANADA
Date: Mon, 16 Nov 1992 21:19:10 GMT

sschmitz@sage.cc.purdue.edu () writes:

>I have a thanksgiving dinner to attend, and I am in charge
>of bringing the salad, or one of the salads.  If anyone has any 
>good, yet economical recipies, I would greatly appriciate them.
>Either mail them to me, or post them on this group.  Thanks.

Curry Rice Salad

2 cups raw white rice
2 cups water
2 tbsp butter, margarine or vegetable oil
2 tsp curry powder (more or less, to taste if you like)

Melt the butter in a saucepan and add the rice. Saute until the rice
is starting to turn brown. Add the water and curry powder. Bring to a 
boil, then cover and simmer over low heat until the rice is cooked and
the liquid absorbed. Chill for at least two hours.

Cut up:

2 green peppers (or 1 green pepper and 1 red pepper)
10 scallions, including the green part
1 peeled, seeded cucumber (2, if they're small)

This stuff should all be in 1/4" dice.

If you feel rich, drain (reserving the liquid) and dice:

1 small jar marinated artichoke hearts

If your family like black olives, you'll need:

1/4 cup slice black olives

Toss the rice and the vegetables together. Make a dressing out of:

1/2 cup mayonnaise
1/4 cup italian salad dressing (or the reserved artichoke marinade)

Toss it all together again. Now add:

1 cup frozen peas, thawed

Toss gently.

This makes about 1 1/2 quarts of salad and is very popular with all
kinds of people.

Marcy

-- 

Marcy Thompson		
  SoftQuad (West)			
    marcy@sqwest.wimsey.bc.ca (preferred) or marcy@sq.com
Newsgroups: rec.food.cooking
Subject: REQUEST: curried eggplant
From: Dion_Murphy@kcbbs.gen.nz (Dion Murphy)
Date: 21 Nov 92 02:31:47 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

A simple recipe is to slice onions and eggplant (thinly)
Place in shallow dish
Add currie powder or if possible powdered curry leaves
Micro-wave or bake until all is soft
Strain lightly
Serve with fresh ground black pepper over the top as an accompniament 
to a meal e.g. steak or lamb
Newsgroups: rec.food.cooking
Subject: Re: RECIPES: A few Pumpkin Muffin Recipe
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 17 Nov 92 03:49:41 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>From: gkolstad@reed.edu (Geoffrey Kolstad)
>Where is the promised recipe for pumpkins puree?

Pumpkins Puree what? It wasn't me that promised it........was it?
From: cn192@cleveland.Freenet.Edu (Carmon Grissom)
Newsgroups: rec.food.cooking
Subject: RenaWare Address/Telephone
Date: 24 Nov 1992 01:58:19 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: cn192@Cleveland.Freenet.Edu (Carmon Grissom)
NNTP-Posting-Host: slc10.ins.cwru.edu


I have a set of RenaWare cookware, and was wondering if anyone would
know what their address or telephone number would be.  The problem is
that the handles are broken, and I am looking for replacements.

Any help would be greatly appreciated.

Carmon Grissom
cn192@Cleveland.Freenet.Edu
70372,2701@CompuServe

Newsgroups: rec.food.cooking
From: lovejoy@helicon.math.purdue.edu (Victor W. Lovejoy)
Subject: Semolina Flour and graininess of pasta
Organization: Purdue University, Department of Mathematics
Date: Wed, 18 Nov 1992 18:06:53 GMT

Hi, fellow cooks, this is Vic. My fiance has been making our pasta for 
quite a while from unbleached flour. I recently tried some of my own using
1/3 semolina flour and 2/3 unbleached flour. The semolina was not the 
consistency I had expected. I thought it would be fine-ground and flour-like,
(not knowing what to expect, of course) but it was more like cornmeal in 
grind.
	
So, the resulting pasta, while flavorful, was grainy to the tooth and 
seemed very heavy. I see that pasta made by large manufacturers is 100%
semolina. So, what's the deal? Are there different grinds of semolina for 
different purposes? 

Any information would be greatly appreciated. 


viclovesjodi


PS: I also made some garlic pasta as an experiment and, sure enough, it dried
perfectly and has a wonderful fresh garlic flavor when cooked. Neat!


vic

.
From: mmr@cs.rit.edu (Margaret M Reek)
Newsgroups: rec.food.cooking
Subject: Recipe: Chili Powder
Date: 17 Nov 92 23:53:28 GMT
Distribution: na
Organization: Rochester Institute of Technology, Rochester, NY

A while back someone inquired about making chili powder; here is a
recipe from  Food Drying: How to Dehyrdate, Store and Use Vegetables
and Herbs by Phyllis Hobson.

1 Tbs dried mild chili peppers
1/4 tsp dried hot chili peppers
1 tsp cumin seed
1 tsp oregano leaves
1/2 tsp dried garlic
1 tsp salt

Pulversize in a blender, or spice grinder.  Can be made in larger
batches.  Treat this as a suggestion only; you may prefer a hotter
mix, or with more spices in it.

I made some a year or so ago, using a blend of medium hot and hot
peppers, and it is a nice potent mix for making chili.

Enjoy.

Margaret

-- 
Margaret Reek, Rochester Institute of Technology, Rochester NY 14623-0887
Internet:  mmr@cs.rit.edu	(716) 475-6181 	Fax (716) 475-7100
Bitnet: mmrics@ritvax
UUCP:	   {decvax,harvard,ames,rutgers}!rochester!rit!mmr
Newsgroups: rec.food.cooking
From: jbrandt@NeoSoft.com (J Brandt)
Subject: Re: Thanksgiving Turkey - what do you have WITH it
Organization: NeoSoft Communications Services -- (713) 684-5900
Date: Thu, 19 Nov 1992 19:54:32 GMT

In article <psima01.722163612@convex>, psima01@convex.zdv.uni-tuebingen.de (M. Maisack) writes:
> with all the stuffing recipes, one question remains:
> what does one usually/traditionally have along with
> the bird?

That's easy.  We always have the same menu:
 
olives, pickles, raw carrot sticks and raw celery
turkey with cornbread giblet dressing
mashed potatoes and gravy
ocean spray brand jellied cranberries
frozen peas with sauteed mushrooms and snowpeas
dinner rolls
pumpkin custard (like pumpkin pie, but without the crust) with coconut and
whipped cream and/or brownies with vanilla ice cream
 
Any attempt to alter this menu is met with howls of pain from the
traditionalists in the family.
-- 
Jaclyn Brandt
jbrandt@NeoSoft.com
--
From: deeds@oracle (Deanna J. Deeds)
Newsgroups: rec.food.cooking
Subject: Re: Looking for unique turkey recipes
Date: 18 Nov 92 16:40:01 GMT
Reply-To: deeds@solaria.hac.com
Distribution: usa
X-Newsreader: TIN [version 1.1 PL6]

frank.g.neves (fgn@cbnewsb.cb.att.com) wrote:
: experts" has indicated that everybody cooks poultry incorrectly.  That is,
: in order to get the best results, the bird should be cooked breast-down,
: instead of on its back.  They claim that breast-down forces all of the juices
: into the breast meat, rendering it extremely moist and delicious.
: 
: Actually, this does seem to make sense.  Does anyone out there do that?

My mother has cooked her turkey this way all of my life.  She says
that they taught all the Marine Corps wives to do it this way.
And it does come out pretty well...
--
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Deanna J. Deeds                                        deeds@solaria.hac.com
Newsgroups: rec.food.cooking
From: la1002@albnyvms.bitnet
Subject: Re: REQUEST:  Biscotti recipe(s) w/chocolate
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Tue, 24 Nov 92 02:54:49 GMT

I'll try to figure out how to post them, but incase I fail,
the December _Gourmet_ magazine has a wonderful article with
a recipe (no, 2... no, 3!!!) that I am DYING to make -
Cappucino Hazelnut biscotti, Ginger chocolate and there was
a third...

Cloer
Newsgroups: rec.food.cooking
Subject: Saltines?
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 21 Nov 92 03:05:26 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>ever ate from Nabisco....and it has to be the saltines, fresh out
>of the oven.

That reminds me, does anyone that lives in NZ that has ever tasted Saltines 
in the States know what I could substitute for them?
Newsgroups: rec.food.cooking
Subject: RECIPE: Christmas Day Muffins
From: Pandora@kcbbs.gen.nz (Dawn Scotting)
Date: 21 Nov 92 23:59:32 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

>      CHRISTMAS DAY MUFFINS
>
>1.1/2 cups milk, 6 Tbsp golden syrup, 1 oz butter, 1.1/2 cups mixed
>fruit 1 tsp mixed spice, 1/2 tsp cinnamon, 1/4 tsp salt, 1/4 cup
>raw sugar 2 cups baking bran flakes, 2 tsp baking soda, red & green
>glace cherries Icing sugar
>
>Reheat oven to 375oF & prepare muffin pans. Put the first 4 ingredients
>into  a saucepan & heat gently until butter has melted. While mixture
>is heating,  sift the flour, spice, cinnamon & salt into a large
>bowl, stir in the bran &  sugar. Lightly beat the eggs. Add the
>baking soda to the melted ingredients,  then pour this & the eggs
>into the flour mixture. Quickly & lightly stir  until just mixed.
>Spoon mixture into paper Christmas muffin cups or pans.  Place
>a cherry on top of each. Bake for about 15 mins or until muffin
>springs  back when lightly touched. Dust with icing sugar if wished
>and serve warm.  Makes 12.
>

Newsgroups: rec.food.cooking
From: jrs@poe.acc.Virginia.EDU (Janet R. Starosta)
Subject: Re: Do you all eat turkeys??
Keywords: Thanksgiving
Organization: University of Virginia
Date: Fri, 20 Nov 1992 14:19:00 GMT

In article <1992Nov20.035410.26616@actrix.gen.nz> Pat.Churchill@bbs.actrix.gen.nz writes:
>I am curious now.  I've seen a lot of posts on Thanksgiving and turkeys
>and dressing and salads.  Now I want to know - does everyone have
>turkey for Thanksgiving?  Or do some of you have roast chicken or pork
>or beef (or lamb?)  We don't have Thanksgiving in this part of the world.

I must be the only person in the world who doesn't like turkey.
If I'm visiting my mother on Thanksgiving, I have to force some
down (gulp), but if I do the cooking, I make a roast chicken.
My mother's a great cook, too, so I know it's not her fault that
turkey makes me cringe.  I think I'm in a very small anti-turkey
minority.
--
***************************************************
Janet R. Starosta | jrs@virginia.edu | 804-924-4605
***************************************************
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Grape Nut Cereal Muffins  
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
Date: 18 Nov 92 05:24:31 GMT
Organization: Kappa Crucis Unix BBS, Auckland, New Zealand

chrisb@hubcap.clemson.edu (Chris Behrens) writes:   
>Grape Nut Cereal Muffins (My own concoction) - Makes 12 2" muffins  
  
I've added your recipe to my list of muffins, ok with you? Can you  
please tell me what Grape Nuts are? I take it they are some sort of  
cereal? Please explain in great detail so I can compare with what we can  
get here (New Zealand) to see if there is anything similar.  
  
THIS IS FOR ANYONE READING THIS MESSAGE, PLEASE DO NOT EMAIL ME.......  
.............they're coming to take me away, ha-ha, ha-ha, hee-hee,  
hee-heeeeeeeeeeee  
   
          <--------------------------------------------->  
          < Kia Ora from Aotearoa. Pandora@kcbbs.gen.nz >  
 >->->->->>   Please DO NOT QUOTE ANYTHING back to me   <<-<-<-<-<  
          <--------------------------------------------->  
Newsgroups: rec.food.cooking
From: sharon@phoneme.shs.uiuc.edu (Sharon Morrison)
Subject: Re: recipe for nondairy pumpkin pie
Organization: University of Illinois at Urbana
Date: Mon, 23 Nov 1992 20:23:05 GMT

I have had better luck making pareve (non-meat/dairy) pumpkin pies by  
blending soft-tofu with the pumpkin.  I think I just used 1/2 or 3/4 cup  
(equivalent to however much milk).  When replacing sweetened condensed  
milk you may have to also add some sugar, honey, molasses or other  
sweetener.  (BTW Soymilk pumkin pies tend to be 'soupy').
Another alternative, though higher in fat, is to use a nondairy creamer  
such as mocha mix or rich's.  Use a few tablespoons less than the milk it  
replaces.

Sharon Morrison
Newsgroups: rec.food.cooking
From: llane@javelin.sim.es.com (Laura Lane)
Subject: Re: Crispy French Fries
Organization: Evans & Sutherland Computer Corp.
Date: Fri, 20 Nov 1992 22:16:12 GMT

Bedford, MA (bgt@mitre.linus.org) writes:

>Would someone please tell me what the trick is to 
>making crispy frenchfries? My fries always seen to
>come out soggy and soft. I think I have the grease
>hot enough...Maybe not...

>Please help...


According to my new recipe book "Simply Delicious" deep frying them twice
will make them crisper. I usually let them fry longer, aprox. 5 minutes.
Or until I see the edges turning golden brown. If your using a deep fryer
you might want to chek your temp. guage, a rule of thumb we use is to test
fry one or two to see is the oil is hot enough. Or there's always the water
test method :).
Newsgroups: rec.food.cooking
From: steven@maui.cs.ucla.edu (Steve Berson)
Subject: Re: A new pasta variety (was: REQUEST: Spinach Lasagna)
Organization: UCLA, Computer Science Department
Date: Fri, 20 Nov 92 19:53:40 GMT

styri@hal.nta.no (YuNoHoo) writes:

>Anyway, this reminds me of a nice twist to flavouring pasta. You can
>use stinging nettles (pick springtime, freeze for all year) in stead
>of spinach. Gives less color than spinach, but it's more amuzing to
>tell your guests what you have made for them. Have fun.
>YuNoHoo

Stinging nettles can be quite good (though I haven't tried them in
pasta) and nutritious (high in vitamins A and D), but care is
required in handling.  Use gloves for picking, and then boil them 
to remove the stinging chemical.
Steve
-- 
=========================================================================
Steven Berson           UCLA Computer Science Department   (310) 825-3189
steven@cs.ucla.edu      Los Angeles, CA 90024-1596
=========================================================================
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: RECIPE: Holiday Broccoli w/ Rice
Organization: Intergraph Corporation, Huntsville, AL.
Distribution: rec
Date: Mon, 23 Nov 1992 03:46:01 GMT

I hope y'all don't mind yet another recipe from
one of my "Southern Living Annual Recipes" cookbooks, 
but it did receive a request for this one... :-)

HOLIDAY BROCCOLI WITH RICE

1 cup uncooked long-grain rice
1 (1 1/2-pound) bunch fresh broccoli
1 medium onion, chopped
1/2 cup celery, diced
1/4 cup butter, melted
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (4-ounce) jar pimiento cheese spread
1 teaspoon soy sauce
1/4 teaspoon salt
Dash of ground nutmeg
Dash of red pepper
Pimiento strips (optional)

Cook rice according to directions, omitting salt.

Trim off large leaves of broccoli.  Remove tough ends of lower
stalks,  and wash broccoli thoroughly.  Separate into spears.
Arrange broccoli in steaming rack with stalks to center of rack.
Place over boiling water; cover and steam 8 to 10 minutes.  Set aside.
[Note from me: I never steam broccoli longer than about 5 minutes.]

Saute onions and celery in butter until tender.  Add soup and next
5 ingredients, stirring well.  Reserve 1/2 cup of sauce; combine
remaining sauce and rice.  Spoon rice mixture into lightly greased
3-quart casserole.  Arrange broccoli spears over rice.  Spoon 
reserved 1/2 cup sauce over broccoli.  Cover and bake at 350
degrees for 35 to 40 minutes.  Yield: 6 servings.  

[This recipe was submitted to "Southern Living" magazine by 
Helen Dill of Oklahoma City, Oklahoma.]
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com

Newsgroups: rec.food.cooking
From: jheath@CERIS.Purdue.EDU (Jim Heath)
Subject: Re: Looking for a Cooking/Recipe program for the PC
Organization: Center for Environmental and Regulatory Information Systems, Purdue University
Date: Mon, 23 Nov 1992 14:57:44 GMT

From article <1992Nov22.123115.23318@news.cs.indiana.edu>, by "Dave Breece" <dbreece@cherry.ucs.indiana.edu>:
> morrissey@stsci.edu writes:
> 
>>Now that my husband has gotten a new ibm with lots of space, I wanted to
>>get a cooking/recipe program for it.  I have seen a few in the stores,
>>but was wondering if anyone had any recommendations for one.  Please
>>e-mail or post replies.
> 
> Compu-Chef is what I've been using for almost a year now, and it seems
> to be one of the best (at least in shareware) that I've come across.
> It's available via anonymous FTP at wuarchive.wustl.edu in the
> /mirrors/msdos/database directory.  If I remember correctly, it's
> called cchef15.zip, or something close to that anyways.
> 

Is Compu-Chef set up to work with recipes from the net? (rec.food.cooking,
rec.food.recipes, etc.)  If not, is there such a program?  Something to
incorporate rec.food.drink recipes would be nice.
-- 
"Land of song, said the warrior bard,           Jim Heath
Though all the world betrays thee.
One sword, at least, thy rights shall guard, (The Minstrel Boy)
One faithful harp will praise thee."         (Thomas Moore)
Newsgroups: rec.food.cooking
From: berthiau@IRO.UMontreal.CA (Andre Berthiaume)
Subject: RECIPE: Beef Stew
Organization: Universite de Montreal
Date: Tue, 17 Nov 1992 20:58:09 GMT

Well!  I just made a big pot of this stuff yesterday off the top 
of my head and I'm surprised that it came out as well as it did!

Note: All measurements are approximate.

~2 lbs. cubed stewing beef
~4 cups beef broth
 1-28 oz can of tomatoes
 1 t allspice
 1 t oregano
 1 t basil
 1 t thyme
 1 t parsley  (yes!  I OD'd on the herbs 8) )
 3 stalks of celery, chopped
 1 onion chopped
 a pound and a half of carrots (approx) chopped
 4-5 (depending on size) potatoes, cubed
 roux mixture


1.  Dredge the beef in a little flour and then brown in a little olive 
oil.  Then put beef in large pot (at least 8 qts) and add the broth. 
Bring to a simmer.

2.  If you are using whole canned tomatoes, squish up the tomatoes with 
your hands.  Then add that, and the liquid, into the pot.  Let it come back
to simmer.  Then add herbs.  Salt and pepper to taste.

3.  After simmering for about 10 minutes, add vegetables.  Stir around
to distribute the veggies and the meat.  Bring to a boil then turn down 
heat to a simmer.  Let simmer for about an hour.

4.  Prepare roux (for those who are not familiar with this stuff, it's
equal parts butter and flour.  melt butter and mix in flour for a 
paste-like consistency).  Add the roux to the stew towards the end of
cooking time to thicken.  I used _about_ half a cup of butter and flour 
for this.  You may want to either thicken it more or less.  Then let stew
continue to cook for about 15 minutes more or until veggies are tender.

Serve in bowls with rolls. :)

Plenty leftover for those of us on a budget 8)

Note: If you buy stewing beef already cubed for you, you might want to 
cut up any large pieces.  Cut them to about 1" or so.

Hope you all enjoy this!

- Eva

= Eva Chan 		| Never lose my youth, I hope it never ends. =
= bunny@gnu.ai.mit.edu	| Hope I never lose my wallet!               =
= on IRC: bunny 	|	- Bosstones			     =
=			| 					     =








--
	Andre Berthiaume 	 |  "Sometimes you're the windshield,
				 |   Sometimes you're the bug"
    berthiau@iro.umontreal.ca    |			
				 |	       Dire Straits, The Bug
Newsgroups: rec.food.cooking
From: kekims@ritvax.isc.rit.edu (Ken Kindler)
Subject: Beans and Rice
Reply-To: kekims@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Mon, 23 Nov 1992 14:24:08 GMT

	I've skimmed through every cookbook available here in our campus library
and I haven't been able to find any recipes for beans and rice. I'm looking for
something spicey like the red beans and rice served at (no screams please! :)
the Popeye's restaurant chain up here in the NE. Any ideas would be
appreciated. Thanks!
-------------------------------------------------------------------------------
       This is our life. What a chase it has been. What a wonderful dance.      
              Ken Kindler - Internet: KEKIMS@RITVAX.ISC.RIT.EDU
Newsgroups: rec.food.cooking