HDTenEightyP/NetNews huggingface dataset:
From: whitley@mksol.dseg.ti.com (harlon whitley 952-2342)
Subject: RECIPE: Lemon Basil Pasta w/Smoked Chicken!
Organization: Texas Instruments, Inc
Date: Wed, 26 Aug 1992 20:57:17 GMT


LEMON BASIL PASTA with SMOKED CHICKEN

  1  (12-ounce) can evaporated skimmed milk
1/8  teaspoon salt
1/4  cup gin, vermouth or vodka
  3  (1/2-inch) lemon peel strips, yellow part only
1/2  red bell pepper or whole jalapeno (seeded)
  1  pound fresh fettucine or linguine
1/3 to 1/2 cup minced basil leaves, plus extra for garnish
  1  tablespoon grated Parmesan cheese
  8  ounces cooked smoked chicken breast, cut up 
     Salt and pepper to taste 

  Place milk, salt, gin and lemon peel in heavy-bottomed 
skillet.  Bring to a boil.  Reduce heat and simmer gently 
until volume is reduced by a third.
  Meanwhile, heat water in large pot to cook pasta.  When
it boils, blanch pepper for 1 to 2 minutes; remove and
mince.  Cook and drain pasta.
  Remove lemon peel from sauce; add pepper, basil, Par-
mesan, chicken and pasta.  Adjust seasoning.  Serve with
extra cheese and basil leaves.  Makes 4 servings.

Per serving: Calories 390  Fat 5g  Cholesterol 53mg
Sodium 255mg  Percent calories from fat 11%

-Harlan
From: rika@informix.com (Rika Tsitsinia)
Newsgroups: rec.food.cooking
Subject: Re: Kitchen Countertops
Date: 26 Aug 92 17:31:20 GMT
Organization: Informix Software, Inc.

In article <17ei1kINNjho@overload.lbl.gov> prem@prem.lbl.gov (Shirdi R. Prem) writes:
>In article <1992Aug25.153600.26051@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>>
>>marble is one of the greates surfaces you can use if you bake a lot
>>of bread, make pasta, etc - its wonderful for rolling out dough
>>and cutting up pastry, etc
>>
>	IMHO it makes much more sense to have a marble board of
>	abot 30"x30" for rolling out your pastry than an entire
>	marble countertop. My main objection to marble in the
>	kitchen is marble's intolerance of lemon juice and other
>	citric acids. 
>	
>	I speak from experience....... we had to tear out the marble 
>	floor in our family home because it had got pitted over the 
>	ages (~300-400 years). Even there, the kitchen sensibly had
>	not been covered in marble. I doubt if marble would last more
>	than a 5 years in a regularly used kitchen. Knock over a
>	bottle of lemon concentrate on your marble countertop and poof!


	Poof what? I don't understand what is going to happen to it.
    My mother has used the same off-white marble countertop for 25 years.
    She used it for everything and never cared about acids, since my
    mother doesn't know a thing about chemistry.

	I can inform you from experience that the surface was almost
    like new after 25 years, and we never had it polished. I suppose
    that if we had polished it, it would be 100% mint. I don't know
    how it would look after ~300-400 years, but I don't care. Bear
    in mind also that marble comes in various degrees of hardness.

	Marble is a great kneading and cutting surface, cleans relatively
    easily (I think my mother used chlorine sometimes) and looks great.
    You don't have to slave over it with Brillo pads like you would with
    stainless steel. And with the incredible variety of colors and
    patterns that nature provides, Corian cannot even start to compete
    in the looks department. It looks hi-tech, almost anti-septic, IMHO.

	BTW, this was a mail by

	George
Newsgroups: rec.food.cooking
Subject: Re: HELP: moths infest the kitchen
From: gary@cdthq.UUCP (Gary Heston)
Date: Wed, 02 Sep 92 21:04:12 CDT
Organization: Garys' Home for Obsolete Computers

jojo@leland.Stanford.EDU (Joanne Spetz) writes:
> 
> I've found that most of those %$#*& moths come from Golden Star Jasmine
> Rice (at least in my kitchen).  Every time I've bought a bag of it and
> not sealed it well after opening, I've had moths everywhere.  Now that
> I seal the bags, I've never had one that didn't develop a gross case
> of dead moth larvae within a month or two.
> 
> Buy Jasmine Rice in small bags, unless you like larval protein supplements!

Buy whatever size you want, and freeze it for a couple of days. Kills
the moth larve and eggs in the bag, leaving you a slight touch of
protein supplement, but preventing adult moths.

Gary Heston, at home...
gary@cdthq.uucp
Newsgroups: rec.food.cooking
From: bergstro@src.honeywell.com (Pete Bergstrom)
Subject: re: cloves
To: rec.food.cooking
Posted-Date: Mon, 31 Aug 92 10: 30:15 CDT
Organization: Honeywell Systems & Research Center
Date: Mon, 31 Aug 1992 15:30:15 GMT
Received-Date: Mon, 31 Aug 92 10: 30:21 CDT


sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya) wrote:

>In article <1992Aug28.175248.5266@zia.aoc.nrao.edu> mgraham@zia.aoc.nrao.edu (Maggie Graham) writes:
>
>>	On a related note, I made a pork dish the other day that has
>>	*a lot* of ground cloves in it. My husband and I both noticed
>>	that the cloves seemed to make our tongues feel numb. He 
>>	says the same thing happens when ever he has something that 
>>	contains a significant amount of cloves in it. For me, it 
>>	was the first time I experienced it. Anyone heard of this
>>	happening?
>
>It might be worth mentioning that dentists use clove oil on teeth after
>they have messed with them.
>
>I don't know any more than that, so read what you will into it. I assume
>there are analgesics in the oil, but I don't know.


I can't believe that nobody has brought up "The Marathon Man"!  This
was the book (also a movie with Dustin Hoffman) where the main
character has "intimate dental contact" with a Nazi dentist who bores
his teeth out during the interrogation process.  He is given clove oil
to ease the pain.  

Actually, the images from the book are still so vivid, my teeth are
throbbing slightly now...

Pete
Newsgroups: rec.food.cooking
From: sybalsky@parc.xerox.com (John Sybalsky)
Subject: Re: Alternatives to boiled potatoes ?
Organization: Xerox Palo Alto Research Center
Date: Tue, 25 Aug 1992 06:20:43 GMT


>acox@maths.tcd.ie (Aoife Cox) writes:
>
>=> . What else could I do - apart from, say, mashing or frying the 
>=> boiled potatoes or perhaps making some kind of potato cakes ??

Consider

Potatos with Black Pepper

2-3 good-sized potatos, boiled in jackets
1.5 tsp ground black pepper
1 tsp salt
2 tsp chopped cilantro leaves, optional (I omit them)
2-4 Tbsp oil for frying

Cool the boiled potatoes, skin them, and cut into 1/2" dice.
Heat the oil in a skillet, and toss in the potatos.  Stir 'til
warm (a minute or so), then sprinkle on the salt.  Cover and cook
for 15-20 min, stirring occasionally, until lightly browned.

Add the pepper and cilantro if desired, and stir for a minute
or 5 more.

Drain, and serve warm.

Plain yogurt is a good accompaniment!



-- 
--John
Venue
I OWN the company.  Of COURSE they're official opinions!
From: whit@milton.u.washington.edu (John Whitmore)
Newsgroups: rec.food.cooking
Subject: Re: Kitchen thermometers
Date: 25 Aug 92 23:51:45 GMT
Organization: University of Washington, Seattle

In article <1684DDEC8.M18611@MBVM.Mitre.Org> M18611@MBVM.Mitre.Org (Kathy Wilk) writes:
>  I have two thermometers used for making cheese.  They have the same problem-
>the mercury has broken up, making it impossible to measure anything.  I have
>tried heating them slowly but it doesn't solve the problem. 

	A mercury thermometer has a bulb, a capillary tube, and (at the
opposite end of the tube from the bulb) an expansion chamber.
You have to heat the bulb until the mercury 'gap' is forced into
the expansion chamber, then when the thermometer cools (WHILE HELD
UPRIGHT) the mercury column will form anew (and hopefully whole).
This requires that you subject the thermometer to temperatures in
excess of its normal range, of course; heating in oil (mineral oil
is fine) is recommended.

	John Whitmore
Newsgroups: rec.food.cooking
From: warren@nysernet.org (Warren Burstein)
Subject: Re: Freezing eggs
Reply-To: warren@nysernet.org
Organization: Mail to News Gateway at Wang Labs
Distribution: usa
Date: 30 Aug 92 12:00:13 GMT

A few months back I had about a dozen leftover egg whites.  Threw them
into a small plastic container with a tight-fitting lid and froze them
in my neighbor's freezer (mine doesn't work all that well).  A few
days ago I needed 1.5 cups of egg whites for a meringue-type
buttercream, went and got it out of their freezer (they were wondering
what it was and how it got there, there best guess was chicken broth),
thawed it, and the frosting came out fine.

I've heard that freezing each white in a compartment of an ice-cube
tray lets you get out the number of whites that you actually need (I
had a bit left over which I tossed, I didn't want to re-freeze it
after it had thawed), but you have to think of this before you crack
the eggs ...
-- 
/|/-\/-\       The entire world		Jerusalem
 |__/__/_/     is a very three-sided apple.
 |warren@      But the hiker
/ nysernet.org is not hungry at all.
From: reza.naima@uttsbbs.uucp (Reza Naima) 
Newsgroups: rec.food.cooking
Subject: Re: Why do people like ho
Date: 30 Aug 92 11:38:00 GMT
Distribution: world
Organization: The Transfer Station BBS, Danville, CA - 510-837-4610/837-5591
Reply-To: reza.naima@uttsbbs.uucp (Reza Naima) 

 cpalmer@dingo.rtp.dg.com () writes:

C>In article <TTKIC33@taronga.com> arielle@taronga.com (Stephanie da 
C>Silva) writes:
C>>In article <1992Aug21.002317.9653@nmt.edu>, john@nmt.edu (John 
C>Shipman) writes:
C>>> 
C>>> [2] While we're on the subject of beans, her beans don't
C>>> give you gas.  To prevent flatus, soak dried pinto beans
C>>> overnight, then discard the soaking water and add fresh
C>>> water for cooking.
C>>
C>>According to a Time/Life cookbook, the substance that gives you gas
C>>is a mild toxin that is denatured by heat.  So to avoid getting gas,
C>>boil your beans for a good ten minutes sometime while you're cooking 
C>them.
C>>-- 
C>I wouldn't do this, in my experience boiled (as opposed to very slowly
C>simmered) beans tend to develop a tough skin. The soaking and then
C>using fresh water seems to work fairly well for me. Also, somebody
C>posted a while ago that eating some fresh cilantro before eating
C>beans would prevent gas.
C>-------------------------------------------- 
C>---------------------------
C>Chris Palmer                            "Ashes to ashes,
C>Data General Corporation                 dust to dust,
C>Network Systems Development Division     If Lillee don't get you,
C>cpalmer@dingo.webo.dg.com                Thommo must!"
C> 

  At Diablo Oriental Foods, a place I buy rice noodles from, I saw a small 
jar of some liquid you are supposed to add to beans and cabbage to get rid 
of the gas one experiences.... I wonder how that is supposed to work....  
How about it all you chemists?  

Reza
reza.naima@uttsbbs.uucp

--- WinQwk 1.10a #0
                                                               
From: Ted.Taylor@p4214.f104.n109.z1.fidonet.org (Ted Taylor)
Sender: Uucp@blkcat.UUCP
From: xi@intacc.uucp (Tony Fong)
Subject: Cake Anyone??
Date: Mon, 31 Aug 1992 18:57:03 GMT
Reply-To: xi@intacc.UUCP (Tony Fong)
Organization: Matrix Artists' Network


 
Hello!!
  I am another CAKE LOVER!!  And I'm always looking for something new to try..
 Does anyone out there have a good recipe for a good CHEESECAKE? Actually any
cake will do as well!!  Thanks!
 
-Tony Fong  xi@intacc.uucp  (Toronto)
From: govender@shannon.ee.wits.ac.za (Govender)
Subject: Re: Request for Samosa recipes
Organization: Electrical Engineering, University of the Witwatersrand
Date:  3 Sep 92 14:24:11 GMT

In <Btu50o.52q@comp.vuw.ac.nz> Christopher.Norris@comp.vuw.ac.nz (Christopher David Norris) writes:



>SAMOSAS

>Pastry:
>1 1/2 cups flour
>3/4 tsp salt
>1 tbsp ghee 
>1/2 cup warm water

(stuff deleted)

>PASTRY
>Sift flour and salt into bowl, add ghee and water, mix thoroughly, knead for
>a couple minutes. Cover with plastic, make filling.



>Take small pieces of dough, shape into balls, and on a lightly floured
>board, roll each ball to a very thin circle, about the size of a saucer. Cut
>circle in half. Put ~ 1 tsp of filling in the middle of each half circle,
>brush edges with water, fold dough over and press edges together.

some comments:

the (south african) indian way of using the pastry is somewhat different.
we use long strips (5-6 cm by about 20 cm ). assume an imaginary line is
drawn parallel to one of the shorter sides creating a square.take one of
the external corners of this "square" and fold it across to meet its
diagonally (and imaginary) opposite corner thus creating a pocket which
is stuffed with filling.continue this folding process (right,left,right etc)
until you run out of pastry. we use a flour paste to seal the samoosa.

in order to get really thin pastry the traditional method has been to "stick"
3 or 4 "patties" of dough together separated by oil, roll this compound 
pastry out until quite thin and then separate the layers over a hot plate
thus giving a _very_ thin pastry. nowadays we cheat by using chinese
spring roll pastry imported from singapore which makes an excellent
substitute.this should be stocked at chinese grocers.

no comments on the filling though.. that part is my wife's responsibility.

morgan govender
govender@shannon.ee.wits.ac.za
Newsgroups: rec.food.cooking
Subject: Re: ~.recipes; M.Shafer,opinion?
From: gary@cdthq.UUCP (Gary Heston)
Date: Wed, 26 Aug 92 20:44:42 CDT
Organization: Garys' Home for Obsolete Computers

ben@bailey.UUCP (Ben Bailey) writes:
>  [ much deleted ]
> I certainly haven't seen ANY postings in rec.food.recipes for months, dating
> back to December of '91, when I posted two queries, one to rec.food.cooking,
> and the other to rec.food.recipes, asking the whole group if that group
> was dead!  

You have a feed problem. Check (or have your admin check) with your
feed sites and see who's not passing it on.

I've seen postings within the last week or so. And I know I'm having
some minor feed problems.

Gary Heston, at home....        ...and I think it's my feed sites'
gary@cdthq.uucp                   feed site....
From: SECBU@SLACVM.SLAC.STANFORD.EDU
Newsgroups: rec.food.cooking
Subject: Re: Indian recipe
Date: 27 Aug 92 23:42:13 GMT
 <16850C480.SUSANMC@nervm.nerdc.ufl.edu>
 <1992Aug27.193343.36227@watson.ibm.com>
Distribution: usa
Organization: Stanford Linear Accelerator Center

In article <1992Aug27.193343.36227@watson.ibm.com>, somesh@watson.ibm.com says:
>
>In article <16850C480.SUSANMC@nervm.nerdc.ufl.edu>,
>SUSANMC@nervm.nerdc.ufl.edu
>(Susan McIntosh) writes:
>|> My 10.5 foot shelf of cookbooks and 7 lb. stack of recipe clippings to
>|> the kind soul who can give me a recipe for these ;-) ...
>|>
>|> back inside for another.  GREAT!  These were fist-sized pastries filled
>|> with a yellow, spicy hot mixture of potatoes and (it looked like) dried
>|> peas.  I would kill to be able to make these.  I've got a list of some
>
>They are called samosas.
>If interested I could post a recipe of a very close relative of the
>samosa , a Bangalore speciality called a vegetable puff.
>
>--
>Somesh Rao
>Experimental Systems Development Center  914-784-6965 [T/L 863-6965]
>T.J Watson Research Center               External:somesh@watson.ibm.com
>P.O Box 704, (H0-B27)                    Internal:
>somesh@shakti.watson.ibm.com
>Yorktown Heights, NY 10598               vnet    : somesh at yktvmh
>
>#include <std_disclaimer.h>
>The views represented here are mine and not those of my employer.
********************************************************************
I would certainly like a copy of your recipe/
Please post it to the net
Sharon
Newsgroups: rec.food.cooking
From: sandy@polari.online.com
Subject: Re: Jam/Jelly without sugar
Organization: Seattle Online Public Access Unix.  (206) 328-4944 (all lines telebit-equipped)
Date: Mon, 31 Aug 1992 19:08:53 GMT

theacox@nyx.cs.du.edu (tim heacox) asks:

> Anyone have any ideas on how to make Jams and Jellies without added sugar?
 
I use Pomona's Universal Pectin.  From the back of the box:

	Pomona's Universal is a low methoxyl type pectin derived from
	citrus peels and pulp.  Its jelling power is activated by the
	calcium naturally present in most fruits, not by sugar
	content.

The box has two powder packets, one is pectin and the other is
calcium.  You can make jam with no sugar if you want.  I use quite a
bit less than they say to, however, because I like my jams just barely
set as opposed to the bounce-it-on-the-floor consistency.  I found this
stuff in the food co-op, but haven't seen it anywhere else.  The
address on the box is:

Pomona's Universal Pectin
P.O. Box 1083
Greenfield MA 01302

Sandy Fifer
sandy@polari.online.com
From: d8ahlcr@dtek.chalmers.se (Christopher Ahlberg)
Newsgroups: rec.food.cooking
Subject: REQUEST: chocolate chip cookies
Date: 28 Aug 92 15:02:58 GMT
Organization: Chalmers University of Technology

I would be most interested in getting recipes for chocolate chip cookies.
So please, post or email your recipes!

	/Christopher
--
Christopher Ahlberg		       Chalmers University of Technology
email: d8ahlcr@dtek.chalmers.se	       School of Computer Science & Engineering
				       G|teborg, Sweden
From: nall@sun8.scri.fsu.edu (John Nall)
Newsgroups: rec.food.cooking
Subject: Re: Freeze Corn on the Cob?
Date: 2 Sep 92 14:42:07 GMT
Reply-To: nall@sun8.scri.fsu.edu (John Nall)
Organization: SCRI, Florida State University

In article <16854C2FC.MVOIGT@cmsa.gmr.com> MVOIGT@cmsa.gmr.com writes:
> Can you freeze corn on the cob for a couple of months?  In the husk?  Or
> should you shuck it?  I found some great corn on the cob that I would 
like
> to serve at thanksgiving.......?

   Around this area (Tallahassee, Florida) there are several mom-n-pop type
   markets which have gobs of fresh stuff (such as corn, peas, etc.,) during
   season, which they get from the local farmers.

   I have noticed that all of them seem to also have a large walk-in-type
   freezer, and that if they have unsold stuff (that is, stuff which is still
   "fresh" but which needs to be replaced with stuff even fresher) that they
   will shell the peas, husk the corn, snap the beans, etc., and put them in
   plastic freezer bags and put them in the freezer.  Presumably this also
   keeps the employees busy, so that the devil will not find use for idle hands :-)

   I've tried some of it (such as the corn-on-the-cob) and while it is not
   *quite* up to the quality of fresh, it still is far ahead of the plastic
   stuff which the big stores import from somewhere and tout as "fresh".

   One interesting thing, BTW, is that it appears to me that they boil the
   sweet potatoes before freezing them.  They boil them, peel them, and cut
   them into slices.  When these are thawed out and fried in a little butter,
   they are more good than good!  Plus you have the advantage of seeing what
   the color is before buying them - always a problem with sweet potatoes,
   since deep red is good, light red is fair, and yellow is bad!

   John

--
John W. Nall              | Supercomputer Computations Research Institute
nall@mailer.scri.fsu.edu  | Florida State University, Tallahassee, FL 32306
  Actually, love means that you *do* have to say you're sorry, even
	 if you're really not in the least bit sorry. - (me)
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.cooking
Subject: Re: Gross foods in cans: competition
Date: 27 Aug 92 12:41:14 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

mary@Cayman.COM (Mary Malmros) wrote:
> stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:
> Hows about it folks?  Let's hear about gross crap in cans!
> Ah, a man after my own heart.
> Let me introduce myself.  I am the curator of the Musee du Snaque and
> its famous Scary Food Annex.  
> A year back or so, the Musee suffered from a burglary, in which the 
> Potted Meat Food Product was stolen.  Oh, and by the way, PMFP fans...
> you forgot the beef lips and the partially defatted beef fatty tissue
> in the ingredients' list. 

Can't match that for as-per-the-label grossness, but I offer an anecdote
from a friend of mine who used to work in a fish-canning factory in North-
East Scotland.  Work conditions were really horrible and the foreman was a
sadistic shit.  Finally she and a friend got sufficiently pissed off that
they took their socks off - they'd been wearing the same ones inside rubber
boots for a couple of days, well impregnated with rotting fish guts as well
as the usual toe cheese - put them in a can, poured in the tomato sauce and
covered them with a thin layer of fish, and sent them down the conveyor
into the capping machine.

A bizarre but non-food item: canned toilet paper.  Nuclear shelters for
the British  Civil Service and military are stocked with that.

What do you do with dried jellyfish?  That's one of the few foods I've
seen in Chinese supermarkets that I can't imagine myself *ever* getting
to accept...

-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp
Newsgroups: rec.food.cooking
From: 6310550@LMSC5.IS.LMSC.LOCKHEED.COM
Subject: RECIPE: Pineapple Glazed Apple Pie
Organization: Lockheed Missiles & Space Company, Inc.
Date: Fri, 28 Aug 92 22:54:42 GMT


Here's a recipe I got on one of those recipe club cards in the mail:
(looks delicious)

PINEAPPLE GLAZED APPLE PIE
==========================
1 1/2 Cups unsweetened pineapple juice
3/4  Cup sugar
7 tart medium apples, peeled, cored and cut into wedges (7 cups)
3 Tablespoons cornstarch
1 Tablespoon butter
1/4 tsp salt
1/2 tsp vanilla
1 baked 9" pie shell, cooled

In large saucepan combine 1 1/4 Cups of the pineapple juice and the sugar.
Boil and add apple wedges.  Summer, covered 3-4 minutes or until apples
are tender but not soft.  With slotted spoon, lift apples from pineapple
liquid. set apples aside to drain.
Blend the remaining 1/4 Cup pineapple juice into cornstarch; add to hot
pineapple liquid in saucepan.  Cook till mixture thickens and bubbles.
Remove from heat.  Stir in butter, vanila and salt.  Cover & cool 30 min.
Pour half the pineapple mixture into baked pie shell, spreading to cover
bottom.  Arange cooked apples on top of it.  Spoon remaining mixture
over the apples.  Cover & refrigerate till chilled.  Before serving
garnish center of pie with whipped cream.   YUMMMM
Newsgroups: rec.food.cooking
From: laurent@tamdno.enet.dec.com (Hal Laurent)
Subject: Re: Indian recipe
Organization: Digital Equipment Corporation
Date: Fri, 28 Aug 1992 01:11:59 GMT


In article <16850C480.SUSANMC@nervm.nerdc.ufl.edu>, SUSANMC@nervm.nerdc.ufl.edu (Susan McIntosh) writes...
>My 10.5 foot shelf of cookbooks and 7 lb. stack of recipe clippings to
>the kind soul who can give me a recipe for these ;-) ...
> 
>We have a new (our first!) Indian grocery in town and I recently bought
>a BIG bag of Basmati there (it's wonderful!). As I payed for my rice, the
>gentleman at the counter asked me if I wanted to try a pastry-thing ...
>I never could quite understand what he called them ... that they'd made
>for their vegetarian lunch that day.  I was feeling adventurous, so I
>said sure and bought one.  Ate it outside in the car and just had to go
>back inside for another.  GREAT!  These were fist-sized pastries filled
>with a yellow, spicy hot mixture of potatoes and (it looked like) dried
>peas.  I would kill to be able to make these.  I've got a list of some
>recommended Indian cookbooks that I plan on looking for soon, but until
>then, can anyone tell me what these might have been and/or how to make
>them ???
> 

Sounds like samosas to me.  They can be stuffed with a number of different
things.  Madhur Jaffrey's Indian Cooking has a recipe (on p 187) with
a spicy potato stuffing that might be similar to the one you had.  I'm
not up for typing it in right now, but if you nag me by email for a few
days I might be coerced into doing it :-).  Remember to nag me, though.
I have the memory like a coarse sieve.

Hal Laurent
Newsgroups: rec.food.cooking