HDTenEightyP/NetNews huggingface dataset:
From: ashall@magnus.acs.ohio-state.edu (Andrew S Hall)
Subject: Candy Bar Quest
Organization: The Ohio State University
Date: Thu, 19 Nov 1992 21:52:03 GMT

This is mainly geared to people in the great Northwest.
I am looking for a candy bar called Idaho Spuds.
Do they still exist? If they do, can someone in an area
where they are available please E-mail me.
My mother absolutely adores the candy bars and I would
like to be able to obtain some for her for Christmas.

Thanks,

Andrew Hall
Organization: University of Central Florida--Computer Services
Date: Thursday, 19 Nov 1992 12:56:00 EST
From: <ELDREDGE@UCF1VM.BITNET>
Newsgroups: rec.food.cooking
Subject: Re: A real Turkey of a question: Stop me before I baste again!!

I cook my "Tom" Turkey breast-side down, too.  But, I still baste.  Mostly,
I love looking at him and letting his wonderful aroma fill not only the
kitchen, but the whole house.

Best price in Orlando - so far - 28:/lb at Winn-Dixie.

Also, during the rest of the year, I have my butcher cut the bird in half
lengthwise.  Much cheaper than buying turkey parts.  And I think you need to
cook white & dark meat together to get that authentic "turkey" taste.

Cynthia Eldredge
University of Central Florida
Orlando, FL
From: aliki@nova1.stanford.edu (Alexandra Schmidt)
Newsgroups: rec.food.cooking
Subject: Re: Candy Bar Memories
Date: 18 Nov 1992 20:37:32 GMT
Organization: Stanford University
NNTP-Posting-Host: nova1.stanford.edu


Do they still make, somewhere, those long (about eighteen inches) narrow
cylindrical sticks of bubble gum called Bub's Daddy?  I'd love to find
those again.

Those used to be my brother's and my favorite treat at the ice cream/candy
store near our school.  I remember he once ate (chewed and swallowed) four
of them at a sitting.  Let's see, he was in fourth grade then, he's a senior
in college now. . .I wonder if he's digested them yet.

			. . .Alexandra


Newsgroups: rec.food.cooking
From: fgn@cbnewsb.cb.att.com (frank.g.neves)
Subject: Re: Looking for unique turkey recipes
Summary: This is different
Organization: AT&T
Distribution: usa
Date: Wed, 18 Nov 1992 12:22:32 GMT

In article <136070001@hpcupt1.cup.hp.com>, kerschen@hpcupt1.cup.hp.com (Karen Kerschen) writes:
> A Hungarian neighbor served us turkey last Thanksgiving she had
> marinated with Bourbon and olive oil (both inside and under the skin) 
> and allowed to refrigerate for a couple of hours before baking.  
> 
> I've tried it since and each time, the taste is delectable -- the marinade 
> imparts a bit more flavor to an otherwise rather bland meat.
> 
I was just reading in the paper today that a "distinguished panel of cooking
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?

Frank
-- 
*************************************************************************
 Frank G. Neves, R.Hy.                   | "Immanetize the Eschaton..."
 Discl: No wife, no horse, no moustache  |    "Credo Quia Absurdum"
*************************************************************************
Newsgroups: rec.food.cooking
Subject: Re: Oven calibration
From: kristen@telerama.pgh.pa.us (Kristen McQuillin)
Date: Mon, 23 Nov 1992 22:45:00 GMT
Distribution: rec
Organization: Telerama
X-Newsreader: TIN [version 1.1 PL7]

Margaret Wiginton (margaret@infonode.ingr.com) wrote:
: I have a GE stove/oven that doesn't seem to get hot enough.  For
: example, last night I made a cake that was supposed to bake
: for 50 minutes at 350 degrees.  It took about 25 minutes longer
: than that to get done.  Likewise, pies that should be ready in
: 40 minutes take an hour or longer.  Should I just get used to it?
: Or should I routinely turn the temperature up by, say, 25 degrees?
: Or should I actually get it fixed (professionally calibrated - is
: that the right term?)?  What exactly would that involve?  Is it
: expensive?
 
Have you checked to make sure that all of the elements in the oven are
working? If the oven takes a long time to preheat (as well as to cook),
you may have a burned out or otherwise non-functioning element.
Newsgroups: rec.food.cooking
From: boardman@CS.ColoState.EDU (andrew boardman)
Subject: Re: MARMITE - yeast extract: what do I d
Date: Thu, 19 Nov 1992 04:40:54 GMT
Organization: Colorado State University, Computer Science Department

In article <ww1FuB1w165w@jaiser.uucp> jerryg@jaiser.uucp (Jerry Gaiser) writes:
>
>While tagging along with a lady friend of mine, we went into a little
>clothing shop name Koala Blue. Sitting on the counter among various 
>candys from Australia was 3 jars of Vegemite. I asked if they were 
>actually for sale and was told yes. It's amazing where you find this 
>stuff.
>

Like... at the local King Soopers, you mean? I couldn't believe my eyes
when I saw a pile of jars there just this weekend. I had no idea there
were so many Aussies in Fort Collins.

	:),
			-- skye

-- 
"I come from the land Down Under,            |
Where women glow and men thunder.            |         skye
Can't you hear, can't you hear that thunder? |aboard@statsun.stat.colostate.edu
You better run, you better take cover"       |
From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Newsgroups: rec.food.cooking
Subject: Re: Crispy French Fries
Date: 19 Nov 92 01:53:27 GMT
Article-I.D.: netcom.1992Nov19.015327.10177
Organization: Home for the Terminally Infirm

In article <1992Nov16.195346.27366@linus.mitre.org> 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...

In general, deep-fat frying should be done with a high enough heat that
the food not absorb the fat.  If your fries are soggy, it's likely that
you don't have the fat hot enough.  Use an oil that has a high smoke
temperature, and push the heat up a bit.

My experience is also that russets make good fries, while those gluey
white potatoes do not.  (Not intended as flame bait, but someone is sure
to take exception.)
-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California
Newsgroups: rec.food.cooking
Subject: Re: Oven calibration
From: fred-mckenzie@ksc.nasa.gov (Fred McKenzie)
Date: 20 Nov 92 17:46:16 EST
Followup-To: rec.food.cooking
Distribution: rec
Organization: NASA/Kennedy Space Center, Florida

In article <1992Nov20.183448.14781@infonode.ingr.com>,
margaret@infonode.ingr.com (Margaret Wiginton) wrote:
> I have a GE stove/oven that doesn't seem to get hot enough.  For
> example, last night I made a cake that was supposed to bake
> for 50 minutes at 350 degrees.  It took about 25 minutes longer
> than that to get done.

Margaret-

If we were talking 5 minutes longer, I would just give the speech about
getting a mercury oven thermometer, and adjusting the oven temperature
control to make the thermometer read the desired temperature.

However, for the oven to require 50% longer to cook something, it is likely
that there is a real problem requiring a repairman.  It could be a simple
calibration, but it also could be an element partially burned out or not
plugged in all the way, a temperature sensor defective or moved out of
position, a blown fuse on the back of the stove, or a defective circuit
breaker in the house breaker panel.

The last item may be far fetched.  A stove usually has two breakers tied
together.  If one pops, the other should be forced off as well.  I assume
some functions on the stove might still function if half of the power were
still there.

fred-mckenzie@ksc.nasa.gov
Newsgroups: rec.food.cooking
From: starkey@netcom.com (Sean Starkey)
Subject: Re: Request:  Chocolate Mayonaise Cake
Organization: Netcom - Online Communication Services (408 241-9760 guest)
Date: Sun, 22 Nov 1992 18:50:42 GMT

MAYONNAISE CAKE

1 C sugar
3 T cocoa
1 1/2 tsp baking soda
2 C flour
1 C mayonnaise
3/4 C hot water
1 1/2 tsp vanilla

Mix sugar, cocoa, soda, flour.  Add mayo, hot water, & vanilla.  Bake in 
moderate oven.

Note: I have always had this cake UNfrosted.
From: arielle@taronga.com (Stephanie da Silva)
Newsgroups: rec.food.cooking
Subject: Re: MARMITE and VEGIMITE: Secrets Revealed
Date: 19 Nov 92 12:29:44 GMT
Organization: Taronga Park BBS

In article <1eeedgINN8kn@sunaus.Aus.Sun.COM>, lauretta@Aus.Sun.COM (Lauretta Adcock) writes:
> Marmite is very similar to Vegemite (and another product called
> Promite), unless you grew up on the stuff you will never enjoy Vegemite
> on toast or even better Vegemite on fresh bread with heaps of butter.

Not necessarily.  I was introduced to Vegemite as an adult and I
like it.  It's one of those things (like poi) where everyone goes
"You'll hate it!"  Except with Vegemite it's, "If you're an American,
you'll hate it!"  (I happen to like poi, too).

But it definitely is an acquired taste (I liked the poi first time
I tried it, tho -- it's great for dipping kalua pork into).
-- 
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
From: jll@doc.ic.ac.uk (Janice )
Newsgroups: rec.food.cooking
Subject: REQUEST: chorizo recipes
Followup-To: rec.food.cooking
Date: 23 Nov 1992 11:41:57 GMT
Organization: Imperial College London
Distribution: world
NNTP-Posting-Host: wplmacd-56.doc.ic.ac.uk



Recently I had a chorizo in a Cuban restaurant which I found to be
delicious
so I rushed out and bought a couple from my local supermarket (expensive at
3.60 per pound) .

The problem is how do I cook them and what do I serve them with?

Janice 
Newsgroups: rec.food.cooking
From: reynold@binah.cc.brandeis.edu ("Susan Reynold (w/out the s)")
Subject: Re: Black Turkey
Reply-To: reynold@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Thu, 19 Nov 1992 21:35:56 GMT

I missed this "Black Turkey" recipe.  Some of the follow-ups
have been, interesting.  Could someone repost or email me?

Thanks,
Susan
reynold@binah.cc.brandeis.edu

Newsgroups: rec.food.cooking
From: marcia@netcom.com (Marcia)
Subject: Re: What's the worst cookbook you own?
Organization: The Dolphin Conspiracy, Phase II
Date: Sun, 22 Nov 1992 08:27:10 GMT

In article <1992Nov21.164744.28651@netcom.com> ekman@netcom.com (Crossly the Glad-Eyed Bear) writes:
>What's the
>name of your worst cookbook, and what's bad about it?

"Jiffy Cooking", by Better Homes and Gardens. Should be subtitled "1001 things
to do with spam and canned soup".

It's the only cookbook I own that I've never made anything out of. It was
given to me :-).
-- 
------------------------------------------------------------------------------
Marcia Bednarcyk                                  ADDRESSES: marcia@netcom.com
"Sweaty Snugglebunnies."                                     mlb@cisco.com
Newsgroups: rec.food.cooking
From: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Subject: Re: REQUEST: Broccoli Recipes
Originator: jwhwang@c50025-114ps.ie.ncsu.edu
Reply-To: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Organization: North Carolina State University, Project Eos
Date: Sun, 22 Nov 1992 13:25:16 GMT



# In article <1992Nov18.003016.7041@deeptht.armory.com>
# sparrow@deeptht.armory.com (Pasty White) writes: 
#   >I have our Thanksgiving dinner menu pretty much completely planned/decided
#   >on (turkey, stuffing/dressing, mashed potatoes, yams, baked onions, green
#   >salad w/ big shrimp, rolls, cranberry-orange or cranberry-raspberry sauce)
#   >but waited to decide on what to make for the green vegetable (I know, like
#   >we need any more food!) until I found out what the store will have that
#   >looks good.  They have a good price on broccoli through next week, so I
#   >wonder whether anyone has some good broccoli recipes that are more
#   >interesting than steaming it (I'm talking about fresh broccoli).       
#   >  

In article <DAVIS.92Nov21234830@pacific.mps.ohio-state.edu>
davis@pacific.mps.ohio-state.edu  (John E. Davis) writes:
# Take 2 bunches of fresh broccoli and cook til el dante.  

i'm sorry to be picky, but what you mean is "al dente"...
dante, as you know, is known for his "inferno," not his
cooking techniques.

# Drain and set aside.
# In a mixing bowl, combine 1 can cream of mushroom soup, 1 cup parmasan cheese,
# 1 pint sour cream.  Put broccoli in a 13x9 pan in 6 inch pieces, pour mixture
# over broccoli and bake in 350 oven for 25 min or until golden brown.  Hope you
# enjoy it, and give me a response back, if and when you do try it.   
# --
    _____________
#___/John E. Davis\_________________________________________________________
#
# internet: davis@amy.tch.harvard.edu
#   bitnet: davis@ohstpy
#   office: 617-735-6746
#
From: bruceb@mpd.tandem.com (Bruce Burden)
Newsgroups: rec.food.cooking
Subject: Chocolate Pecan Pie Request
Date: 23 Nov 92 19:40:21 GMT
Organization: Tandem Computers (MPD) Austin, TX



	I seem to have lost the post about the Chocolate Pecan Pie posting,
    and would like a repost. As I recall, the recipe was from Hershey's?




							Thanks, Bruce



-------------------------------------------------------------------------------
  Bruce Burden            bruceb@mpd.tandem.com         Tandem Computers Inc.
From: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 
Newsgroups: rec.food.cooking
Subject: Pineapple-Texas CR-4  2/2
Date: 22 Nov 92 01:40:00 GMT
Distribution: world
Organization: Cincinnati Computer Connection BBS - Cincinnati, OH - 513-752-8248
Reply-To: catharine.vinson@cccbbs.UUCP (Catharine Vinson) 

>>> Continued from previous message
--------------
---------Meal-Master
     Title: Ponche de Pina (Hot Pineapple Punch - Honduras)
Categories: Beverages, Tea/brunch, Fruits, Pineapple
  Servings:  8

      3    Pineapples
      3 c  Water
      3    Cinnamon sticks
      2 ts Whole cloves
      2 ts Whole allspice
    3/4 c  Sugar
      1 c  Coconut milk
      1 qt Light rum

  Peel pineapples; chop or shread.  Add water and let stand overnight.  Put
  in large saucepan with spices, sugar, and coconut milk.  Boil for 5
  minutes.  Strain liquid into large pitcher.  Add rum and serve hot.  Makes
  8-12 servings.

  Note: If fresh coconut milk is not available, pour sweet milk over
  shredded coconut.  Let stand for several hours.  Squeeze through a cloth.

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


 * OLX 2.2 * cccbbs!catharine.vinson@uceng.uc.edu (Catharine Vinson)
                                             
Newsgroups: rec.food.cooking
From: dadams@cray.com (David Adams)
Subject: Camping & Thanksgiving Turkey - what do you have
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 23 Nov 92 12:39:24 CST

 ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:


|Well, this year, we will be having:
|Turkey 
|Stuffing
|Cranberry relish
|Sweet Potatoes
|Wine
|Cheesecake
|
|If this sounds like a minimalist Thanksgiving, it's because we (three
|couples) are holding our celebration on the bank of the Colorado river
|in the Grand Canyon, and everything we plan to eat must be packed down
|the trail on our backs!



Were you the one who mentioned the idea some time ago in rec.backcountry
of leading the live turkey into camp with a leash on its neck?  Make it
carry it's own weight?   Reminds one of the story of the walrus & the 
oysters.

---
--David C. Adams  Statistician  Cray Research Inc.  dadams@cray.com
___________________________________________________________________
       Old Sourdoughs never die.  They just ferment away.



Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: REQUEST: Kahlua cheesecake
Organization: Syracuse University, Syracuse, NY
Date: Thu, 19 Nov 92 12:27:45 EST

In article <1992Nov17.201611.60970@cc.usu.edu> robinh@cc.usu.edu writes:
>Does anyone have or know of a recipe for a kahlua (sp?) cheesecake?
>I had one at a Mexican restaurant in Jackson Hole this summer and I
>haven't gotten over it. 
>Thanks!
>Robin

Robin,	
Somewhere I have a recipe for Kahlua cheesecake, but it's not anywhere
near me right now.  Check out the Vegetarian Epicure by Anna Thomas.
(I can't remember if its Vol I or II).  She has a wonderful cheese
tart recipe that has an option for adding kahlua (I think...I may
have just added it myself, but it has been years since I made this.)
It is not a traditional cheesecake with the crushed cracker crust.
It is made with a sweet pastry crust and it is really lovely.
I'm sure that someone will post a recipe before I can find mine.

Good luck
From: dlou@sdcc3.ucsd.edu (Dennis Lou)
Newsgroups: rec.food.cooking
Subject: Re: Crispy French Fries
Date: 19 Nov 92 20:34:10 GMT
Reply-To: dlou@ece.ucsd.edu
Organization: University of California, San Diego


In article <1eep43INNevu@morrow.stanford.edu>, aliki@nova1.stanford.edu (Alexandra Schmidt) writes:
|> In article <1992Nov16.195346.27366@linus.mitre.org> 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...
|> >

In the book "Big Secrets", the author reveals that Burger King and
probably quite a few other chains sugar coat their fries.


-- 
Dennis Lou             || "But Yossarian, what if everyone thought that way?"
dlou@ucsd.edu          || "Then I'd be crazy to think any other way!"
[backbone]!ucsd!dlou   |+====================================================
dlou@ucsd.BITNET       |Steve Jobs and Steve Wozniak went to my high school.
-- 
Dennis Lou             || "But Yossarian, what if everyone thought that way?"
dlou@ucsd.edu          || "Then I'd be crazy to think any other way!"
[backbone]!ucsd!dlou   |+====================================================
dlou@ucsd.BITNET       |Steve Jobs and Steve Wozniak went to my high school.
From: oopcv@Msu.oscs.montana.edu
Newsgroups: rec.food.cooking
Subject: Re: The politics of economics and food (was: Re: HELP:  Wedding food)
Date: 22 Nov 92 15:31:00 GMT
Article-I.D.: Msu.00963FC8.E6E86F40
Reply-To: oopcv@Msu.oscs.montana.edu
Organization: Montana State University

In article <1992Nov21.174338.12846@panix.com>, patth@panix.com (Patt Bromberger) writes:
>In article <1992Nov20.151259.26741@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
>>In article <sf2Z6Zy00iUzE1Z0gI@andrew.cmu.edu>, Joy Banks <jbcn+@andrew.cmu.edu> writes:

>The recent string on feeding a family on $20/week might be an

I read an article that said the cheapest you could go for a family of four
(two adults, two young children), was $89 per week, and still be nutritionally
balanced.  And, they were using most of the same suggestions that came up here.
Newsgroups: rec.food.cooking
From: cbaxter5@mach1.wlu.ca (colin baxter F)
Subject: Re: Need a food-related word with a TH in it
Organization: Wilfrid Laurier University
Date: Tue, 17 Nov 1992 14:19:59 GMT

In article <1992Nov16.113606.15266@mailhost.ocs.mq.edu.au> max@currawong.bhs.mq.edu.au (Max Coltheart) writes:
>For a reason so arcane that I won't bother you with it, I need some 
>food-related word that has the TH sound as in MOTHER in it. I am not

Hmmm, a food-related word with a TH sound like in MOTHER?  
How about .... MOTHER!
As in a vinegar mother.

Colin Baxter, Plattsville, Ontario, Canada!
>


Newsgroups: rec.food.cooking
From: penrose@cs.uiuc.edu
Subject: Re: Candy Bar Memories
Organization: Dept. of Computer Sci - University of Illinois
Date: Tue, 17 Nov 1992 21:18:25 GMT




For what it's worth, yes, I remember walking two blocks from my Chicago
home to the corner drugstore with a dime in my hand to buy a Hollywood
and a Big Time.  Always were my favorites, and I too remember them as
being HUGE.  Turkish Taffy was another of my favorites....vanilla.  Ah,
the good old days  *sigh*

.
-- 
********************************************************************************
- NOTICE:  Due to budgetary constraints            Marsha Penrose
  the light at the end of the tunnel               penrose@cs.uiuc.edu
  is being turned off. 
********************************************************************************
From: beh@kropotkin.gnu.ai.mit.edu (various Howellses)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: SeeGoo Chicken
Date: 20 Nov 92 20:21:45
Organization: Internet access via the Free Software Foundation
Distribution: world
NNTP-Posting-Host: kropotkin.gnu.ai.mit.edu
In-reply-to: beh@kropotkin.gnu.ai.mit.edu's message of 17 Nov 92 20:32:02



Well, ok, perhaps the subject didn't say it all.  It is, I just recently
found out, a Vietnamese dish, and it's a sort of semi-sweetish peppery
dish.  The color is very dark (it looked like beef the first ;time I tried
it) and there are often chunks of coarsely ground peppercorn (I think) in
the "sauce".  It has a sort of sweet yet vinegarish taste, and they just
serve it on rice with whatever veggies they have... sometimes kimchee or a
sort of bizarre coleslaw.

Can anyone help me?

--N
--
If it's me, it's not the other one.  If it's the other one, it's not me.
But then again, we're basically one and the same... oh bother, we're
--Various Howellses (Bruce and/or Nancy)
beh@gnu.ai.mit.edu
Newsgroups: rec.food.cooking
From: reb@amc.com (Bob Brunjes)
Subject: Re: REQUEST: Stuffing Rec
Organization: Applied Microsystems, Redmond, WA
Date: Fri, 20 Nov 1992 00:45:31 GMT

In article <1992Nov19.044643.11984@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>>turkeys (he's where I got my Master Baster button) loves to
>                              ^^^^^^^^^^^^^
>Don't say that too fast !  People may not want to eat with you around.
>:-)   (I don't DARE explain this one!  E-mail if it ain't obvious to u.)
>-- 
At least you understand _pefectly_ the original intent of the button. 8)


     *******MANUFACTURER'S WARNIMG*******

This posting contains humor in concentrations deemed 
dangerous by the American Sobriety Council.  Do not
operate heavy equipment, bookends, or teethbrushes
while reading this.  Leg-pulling may result in joint
discomfort for some users.  Use in the third trimester
of pregnancy may cause birth.

Bob Brunjes		Applied Microsystems Corp
			Redmond, WA
			reb@amc.com
Newsgroups: rec.food.cooking
From: maryb@cix.compulink.co.uk (Mary Branscombe)
Subject: Re: REQUEST: Broccoli Recipes
Reply-To: maryb@cix.compulink.co.uk
Date: Sat, 21 Nov 1992 01:39:00 +0000


Stir fry the stalks chopped first, then add the florets and some 
water, cook a few more minutes - then stir in the oyster sauce....

For a good soup braise onion and potato, add most of your brocolli 
and soften five minutes, then add 2/3 pints of water and seasoning 
and cook 20 minutes. When nice and soft, puree with the rest of the 
raw broccoli - trust me! Stir in *lots* of good grated cheddar cheese 
ans serve with good bread

mary
apprentice potter
+-------------------------------------------+--------------------------+
| Ommmmmm, said the lift                    |maryb@cix.compulink.co.uk |
| Organisation: Me? You're joking, right?   |maryb@cix.compulink.uucp  |
|I know I type "teh" for "the" My fingers have their own accent ;-)    |
+-------------------------------------------+--------------------------+

Newsgroups: rec.food.cooking
From: emily@cray.com (Emily Nieters)
Subject: Re: vinegar pie
Organization: Cray Research, Inc.
Date: 19 Nov 92 08:54:01 CST

My sister made a vinegar pie once.  It's sort of an imitation
lemon meringue pie.  She got the recipe from a woman she works
with who said that it was a fairly common depression-era
dessert.  I presume that lemons were difficult to come by   
during the depression and during pioneer days.

No one eating it recommended that my sister make it again.   

   ---Emily

Newsgroups: rec.food.cooking