HDTenEightyP/NetNews huggingface dataset:
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Comfort Food
Organization: Lockheed Missiles and Space Co.
Date: Thu, 15 Oct 92 18:20:02 GMT

In article <1992Oct14.191002.29076@ads.com> charleen@ADS.COM (Charleen Bunjiovianna) writes:
>In article <1992Oct14.000412.16036@sqwest.wimsey.bc.ca> marcy@sqwest.wimsey.bc.ca (Marcy Thompson) writes:
>>
>>Campbell's Tomato Rice soup and a grilled cheese sandwich
>
>I've noticed an amazing number of posters have mentioned the tomato
>soup and grilled cheese combo.  It's a comfort food for me, too; but
>the grilled cheese has to be Velveeta, 'cuz that's what my favorite
>aunt used.

almost any cheese will do for this

>
>Fried egg sandwiches, too.  Haven't had one of those in ages.
>
have a slice of cheese with this - its great - a restaurant back
in MN called them MaryJanes - somehow these tasted even better
after a night of dancing...

>My aunt was definitely a Depression era cook.  Long after my uncle
>became wildly successful, she was still pinching pennies by making
>her own clothes and saving *everything* for reuse (decades before
>recycling).
>
>Charleen
>
>--
>Did you hear that the Postal Service is coming out with an Elvis stamp?
>It'll only be used on packages weighing 250 pounds or more.


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: afkazan@lims02.lerc.nasa.gov (The Dinky Ukie)
Newsgroups: rec.food.cooking
Subject: Sauerkraut Juice Soup
Date: 8 Oct 92 22:19:00 GMT
Organization: Cats `R' Us
News-Software: VAX/VMS VNEWS 1.41

D.U.

My Ukrainian mother used to make a soup around the holidays, particularly 
Easter, using sauerkraut juice.  I know it sounds gross, but it was 
positively scrumptious!  She also used imported dehydrated mushrooms, but 
those two ingredients are the only ones I can remember.  Does anyone out 
there know what I'm referring to or have a recipe for same?  If so, please 
post it.  This line on comfort food got me to thinking about it and the 
pleasant memories it brings back.  Thanks.

Chris
From: c-chan@mcl.ucsb.edu (Christina Callihan)
Newsgroups: rec.food.cooking
Subject: Re: Flower garnishes
Date: 14 Oct 92 05:05:22 GMT

Violets are wonderful edible flower garnishes.  I think I even have a
recipe for candied violets...oh, heck, it's probably buried in my books
that are packed in the garage.  :^P


____________________________________________________________________________
If You Know What |     Christina M. Callihan     |  Doing STRANGE THINGS
 You're Doing,   |  AKA C-chan, Bwee, Chrystal-  |  in the name of Art,
   It's Not      |   Elf & Who Knows What Else   |  and STRANGER THINGS
   Research!     |       (I sure don't)          |    in the name of
 => => => => =>  |     c-chan@mcl.ucsb.edu       |       CHOCOLATE
----------------------------------------------------------------------------
	When life gets weird, the weird get a life.     :)
---------------------------------------------------------------------------- 
(The opinions in this post are not endorsed by the University of California
at Santa Barbara....THANK GOODNESS!!!!!!!!!  ;^}  )
Newsgroups: rec.food.cooking
From: aliki@nova1.stanford.edu (Alexandra Schmidt)
Subject: Turning wine into vinegar (I think someone asked)
Organization: Stanford University
Date: Thu, 8 Oct 1992 04:42:54 GMT


From the "Ask Bon Appetit" December 1991 column--

(more stuff about saving leftover wine)

'As for your wine becoming vinegar, it is highly unlikely that this will
happen.  A special yeast creates vinegar from wine, and without it, the 
wine will probably just go bad and the sour-tasting liquid would not be
a good recipe addition.  You can make your own vinegar by purchasing a 
vinegar "mother," or starter, which contains the vinegar yeast.  But these 
are hard to find, and currently we do not know of a source for them.'

I realize this is probably not precisely helpful, but at least it's more
information about what you need. . .

			. . .Alexandra
From: vickiemc@isi.edu (Vickie McCorkendale)
Newsgroups: rec.food.cooking
Subject: Spinach Salad, use for Chutney
Date: 9 Oct 92 18:27:50 GMT
Followup-To: Uses for Chutney...
Distribution: world
Organization: USC Information Sciences Institute
Keywords: salad, spinach, chutney, mustard, bacon


As promised:


This recipe comes from the California Heritage Continues cookbook by
the Junior League of Pasadena. The ISBN number is 0-385-19873-6>2250

		  Spinach Salad with Three Dressings
Serves 6

3 bunches fresh spinach (or 1 or 2 heads romaine lettuce)
1 C sliced celery
6 green onions, thinly sliced
3 large firm Red Delicious apples, diced
1 C dry roasted peanuts
1/2 C raisins

Wash the spinach  well, discard  stems, and  tear  into small  peices.
Combine with the celery, onions, apples, peanuts, and raisins and toss
with one of the following dressings.

			   Curried Dressing
2 TBS toasted sesame seeds
2/3 C salad oil
1 TBS finely chopped chutney
1 TSP curry
1 TSP salt
1 TSP dry mustard
1/4 TSP liquid hot pepper seasoning

Combine  all ingredients  in  a jar,  and mix well.   This  should  be
prepared 2 hours  in advance  and  refrigerated.  Shake  again  before
using.

			 Warm Bacon Dressing
4 slices bacon, cut in 1/4 inch pieces
1/3 C vinegar
2 TSP sugar
1 TSP salt
1 TSP mixed dried Italian herbs
1/2 TSP dried basil
1/2 TSP pepper
1/2 TSP dry mustard

Saute bacon  until crisp.  Drain and save 1/3 C of the drippings.   If
necessary, add  oil to make  1/3  C.   Add all  other ingredients  and
blend.   Pour over salad, toss and serve immediately while dressing is
still warm.

		       Creamy Mustard Dressing
4 eggs
4 TBS dry mustard
1/2 C sugar
2 TSP salt
2 C heavy cream
2/3 C white wine vinegar

Beat  the eggs well in a  large bowl.  Add the mustard, sugar and salt
and beat  again.  Slowly add  1 C of the  heavy cream  and all of  the
vinegar  to the egg-mustard mixture.  Stir  well.  Pour  into a  heavy
saucepan and cook over low heat until thickened.  Remove from head and
add  the remaining cup of cream, whisking  until well combined.   This
dressing should be served at room temperature.   
NOTE: For a delicious mustard, omit the second cup of cream.

My Comments:

I've made the curried dressing for two parties and everyone loved it, 
even people I wasn't sure liked curry and/or spinach.

I modified the bacon dressing once, by using 5 spice powder instead of 
the italian seasonings, rice wine vinegar, and cashews instead of the 
peanuts.  It was quite good!!

I've never tried the mustard dressing and would like to know how it is.
With four eggs and two cups of cream..... I'm afraid I would like it
too much and then what would I do.

Vickie McCorkendale
Newsgroups: rec.food.cooking
From: e118-bw@euler.Berkeley.EDU (Turin)
Subject: Capers?
Reply-To: e118-bw@euler.Berkeley.EDU (Turin)
Organization: University of California, Berkeley
Date: Thu, 15 Oct 1992 11:24:46 GMT


What are capers???

thanks
jimmy
Newsgroups: rec.food.cooking
From: ejen@magnus.acs.ohio-state.edu (Edward K Jen)
Subject: Re: Pizza dough recipes requested
Organization: The Ohio State University
Date: Thu, 8 Oct 1992 05:29:27 GMT

One of the best pizza dough recipes I have seen is from Robin Howe's Italian 
Cooking:

1 oz. fresh or 0.5 oz dried yeast
1/4 pint warm water
1 lb. flour
1 tsp salt
olive oil for greasing

Mix the yeast in the warm water and stir until dissolved.  Add enough of the 
flour to make a soft poliable dough.  Cover and leave in a warm place to rise -
about 30 minutes.  Sift the rest of the flour with the salt into a bowl, make a
well in the middle, add the risen yeast and mix together until the dough is 
firm enough to be gathered into a ball.  Put it on to a floured board and knead
it vigorously until smooth and elastic, neading first in one direction, then in
the other.  Do this for at least 15 minutes; if preferred, the dough can be 
mixed and kneaded in an electric mixer.  Shape the dough into a ball and put 
into a bowl, cover with a damp cloth and leave in a warm place until uit has 
doubled its bulk.  This quantity of dough will make one large pizza.  If 
smaller pizzas are wanted, break the dough into small lumps, roll into balls 
and leave to rise separately.

Preheat the oven to its hottest (at least 475 F).  When the dough has risen, 
flatten it down lightly with a rolling pin and place it on a well-oiled 
rectangular tin 12x14 in, or on small round tins.  Stretch and pull the dough 
until it has stretched to the size of the pan.  The edges of the dough must be 
slightly thicker round the sides than in the middle, but at all points it must 
not be more than 0.25 in thick.  Make small depression with your fingers in the
dough and brush with oil .  Top as desired.  Bake for 10 minutes, then reduce 
the heat to moderate (350 F) and bake for a further 5-10 minutes, or until 
brown and crisp.  Take from the oven and serve at once.
-- 
<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Any above opinions are the sole property of the below named person:
Edward K. Jen                                   ejen@magnus.acs.ohio-state.edu
Academic Computing Services                          The Ohio State University
From: paulde@riverwhy.Corp.Sun.COM (paulde@riverwhy.corp.com)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Pizza Hut Sauce
Date: 7 Oct 1992 21:35:36 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: paulde@riverwhy.Corp.Sun.COM
NNTP-Posting-Host: riverwhy.corp.sun.com

In article 6935@transfer.stratus.com, moser@sw.stratus.com (Tom Moser) writes:
>
>	Alas, some of us live in Massachusetts and the best pizza
>	available comes from Pizza Hut and Domino's!!!
>
>	Believe it or not.
>
>-Tom

What part of Massachusetts????  My wife is from there so we go back quite often and have had
some great pizza:

	Bertucci's Brick Oven Pizza  - Center Square (Boston/Cambridge)
	Centre Pizza	                          - Framingham
	Pizzeria Regina                          - North End
	Family Pizza	                          - Westfield
	Ruggles (different but good)   - Cambridge
	Uno's	                           - Boston

All are vastly superior to the cardboard crap you get at Dominoes and Pizza Slut.

Paul


---
-------------------------------------------- 
Paul DeBacker       |"How come we play war and not peace?"-Hobbes
Sun Microsystems |"Too few role models" - Calvin  


Newsgroups: rec.food.cooking
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: Tapioca (was:Re: Comfort Food)
Organization: Clemson University
Distribution: na
Date: Fri, 16 Oct 1992 01:41:50 GMT

> So who's moaning? Tapioca is sheer heaven when it's made right :^)

Does tapioca end up smooth like pudding ?  Or is there supposed to be
little tiny geletinous beads in it ?  I have used Minute Tapioca in
Evaporated milk as what I thought would be a thickener. It ended up
thick eventually, but the tapioca did not disolve as I had hoped.
The banananana pudddding  was stillll  goooood though.  :)  
-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
From: mwoo@pyrnova.mis.pyramid.com (Margaret Woo)
Newsgroups: rec.food.cooking
Subject: Re: provenance of Frangos
Keywords: chocolate, yummy, chicago, seattle
Date: 7 Oct 92 23:55:40 GMT
Reply-To: mwoo@pyrnova.pyramid.com (Margaret Woo)
Distribution: na
Organization: Pyramid Technology Corp., Mountain View, CA

In article <Bvqnrq.Grt@usenet.ucs.indiana.edu> kiran@bronze.ucs.indiana.edu (Kiran Wagle) writes:
>I've always associated those Frango chocolates with Marshall Field's
>in Chicago, but now I hear rumors they originated in Seattle.  
>
>Does anyone have a definitive answer to this mystery?
>
>-- 
>"Stop and think before belittlin' / that deeply visceral food, the chitlin
> Yes, it _is_ a pork intestine. / Makes it specially interestin'.
> You may find it hard infra dig, / but it worked wonders for the pig."
>
> ........................Roy Blount, Jr "Song to Chitlins" from _Soupsongs_
>-- 
>
>Kiran Wagle                           <kiran@bronze.ucs.indiana.edu>


I believe they originated in Chicago at Marshall Field's.  You can have
them expressed out by calling 1-800-MFIELDS.  They also have a new
flavor--caramel.  I still like the original mints and the chocolate crisp
the best.

Margaret
Newsgroups: rec.food.cooking
From: NE0152@LMSC5.IS.LMSC.LOCKHEED.COM
Subject: Re: nutella
Organization: Lockheed Missiles & Space Company, Inc.
Date: Wed, 14 Oct 92 17:32:19 GMT

------------------------- Original Article -------------------------
From: driel@wpi.WPI.EDU (Deborah M Riel)
Newsgroups: rec.food.cooking
Subject: Re: nutella
Date: 14 Oct 92 12:49:46 GMT
Distribution: usa
Organization: Worcester Polytechnic Institute
NNTP-Posting-Host: wpi.wpi.edu

In article <1992Oct13.230751.24216@ncar.ucar.edu> ilana@kiowa.scd.ucar.edu (Ilan
>Nutella is imported to the US.  You will probably have to go to a
>gourmet or specialty store (when I lived near Boston, I got it at an
>Italian deli) to get it, although I have heard a rumor that it is available
>at a fancy Safeway here in Boulder.

Debbie


What is nutella?
From: avi@rix.Corp.Sun.COM (Ann Adamcik)
Newsgroups: rec.food.cooking
Subject: Re: Halloween Party Recipes
Date: 7 Oct 1992 20:24:19 GMT
Organization: Sun Microsystems, Inc.
Distribution: usa
Reply-To: avi@rix.Corp.Sun.COM
NNTP-Posting-Host: rix.corp.sun.com

In article 26123@oasys.dt.navy.mil, dudley@oasys.dt.navy.mil (Karen Witkoski) writes:
>My 15-year-old son wants to have a Halloween Party for his high school
>friends.  I'd like to kind of gross them out.  I like the idea of the
>kitty poop cookies and plastic flies on the table.  Does anyone else
>have any really neat but weird recipes for these kids?
>
>Karen


Get some dry ice - drop some into the punch bowl or serve 'steaming' glasses
of drinks.  Hollow out pumpkins and fill with liquid and dry ice for table
decorations.  

Newsgroups: rec.food.cooking
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: Wheat Waffles
Organization: Syracuse University
Date: Thu, 15 Oct 92 09:40:24 EDT

In article <Bw2nzB.7oH@uxa.ecn.bgu.edu> xmpp@uxa.ecn.bgu.edu (Melody Paul) writes:
>>
>>Are you really asking about WHOLE-wheat-based pancake mixes?  If so,
>>you might have to go to the health food store, but companies like
>>Arrowhead Mills make such things, with wheat and a variety of other
>>grains.  They're also your best bet if you have a wheat allergy.
>>
>>Jan
>
>Yes, does anyone know of a whole wheat pancake mix in stores???

Yes, I have some at home.  I'm not sure if it's Arrowhead Mills
or not.  I'll check when I get home and report back.  It is 
whole wheat and (I think) a few other whole grains, and it is
delicious.

Judy Frawley
>-- 
>Melody P. Paul			Office:   708/534-0200
>Technical Editor		Fax:      708/534-2042
>Educational Computing Network	Internet: xmpp@uxa.ecn.bgu.edu
>University Park, IL 60466	BITNET:   xmpp@ecnuxa


Newsgroups: rec.food.cooking
From: mkwan@esk.compserv.utas.edu.au (Michael C. KWAN)
Subject: Re: rec.food.eating ?
Organization: University of Tasmania at Launceston
Date: Wed, 7 Oct 92 05:55:09 GMT

In article <1amch9INNh5u@aludra.usc.edu>, wdao@aludra.usc.edu (Walter Dao) writes:
>
>
>A few weeks ago I asked how to cook crabs. 
>Now I am asking how to eat it .
>
>Ok, I have a few crabs (name your type) steamed to perfection in one hand and
>a hammer in hte other. I crab the beast open and am ready to eat the beast.
>What are the perfect dip for it ? (lemon and salt+ pepper ? mayo ?)
>
>				Walt

	If you can take hot, then try this way :-

	Fresh red chilli (cut them finely) mix with soya sauce, pre-heat a
small sauce pan with oil (not too much and not too hot), then put the chilli
and soya sauce in, cook them until bubbles coming out.  It is a chinese style
dip for seafoods.

						Michael KWAN
	

Newsgroups: rec.food.cooking
From: fielden@spot.Colorado.EDU (j.a. fielden)
Subject: Archive info needed
Organization: University of Colorado, Boulder
Date: Thu, 8 Oct 1992 21:16:32 GMT

 Welp, I've accidentally deleted some recipes. The file I had 
all the archive info in is corrupted so if some kind soul
could send me that info I'd appreciate it, so I can retrieve 
what I 86'd.
From: wae@aero.org (William A. Emanuelsen)
Newsgroups: rec.food.cooking
Subject: Re: RECIPE: Best Tomato Catsup
Followup-To: alt.ketchup
Date: 13 Oct 1992 17:22:42 GMT
Organization: Ketchup Fisheries, Amalgamated
NNTP-Posting-Host: aerospace.aero.org

In article <1992Oct13.161633.21696@cas.org> lvirden@cas.org (Larry W.
Virden) writes:

>I hope to share some of the other recipes over the next few weeks, as time
>permits.  I hope this in some way repays folk for all the great ideas that
>you have shared with me.

Please do, this is great.

>Best Tomato Catsup.

Two questions:

1) What is 'catsup'?
2) How does the recipe above compare with Heinz ketchup?
-- 
William A. Emanuelsen    "You'll never get famous by repeating what
wae@aerospace.aero.org      other people say." -- Bartlett's Mom.
From: marleyt@ccit.arizona.edu (Marley Treadwell)
Newsgroups: rec.food.cooking
Subject: Re: Fondue parties
Date: 7 Oct 92 17:50:40 GMT
Followup-To: rec.food.cooking
Distribution: world,local
Organization: University of Arizona

YES!!!!!!!!!!!!!!!!!! I am a chocoholic!!!!!!!!!!


In article <1992Oct7.143137.27977@cs.wayne.edu>, silva@calypso.cs.wayne.edu
(Joao Silva) wrote:
> 
> Sheila writes:
> 
> >...
> > I can post
> >some chocolate fondue recipes if anyone's interested...
> >
> 
>
> --
> 
> Joao

Marley treadwell
University of Arizona
email: Marleyt@ccit.arizona.edu
2nd email: Marley@hacks.arizona.edu
Newsgroups: rec.food.cooking
From: howard@m.cs.uiuc.edu (Bonnie Howard)
Subject: Re: REQUEST: Chicken Tetrazini 
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL
Distribution: rec
Date: Wed, 7 Oct 1992 14:14:42 GMT

robson@braindamaged.cis.udel.edu (Janice Robson) writes:


>Does anyone have a nice simple recipe for Chicken Tetrazini?
>(I hope I spelled tetrazini correctly, or at least close
>enough so you know what I'm asking for! ;)

>I need the recipe before this coming Friday, Oct. 9th.  Please
>feel free to e-mail me directly or if posting to the net is
>easier, than by all means post away.

>Thanks,
>Janice Robson

Janice -

The way that I do my chicken is to have cooked the chicked =- either by roasting



Newsgroups: rec.food.cooking
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Re: rec.cooking.cleaning.up
Organization: NCAR/UCAR
Date: Thu, 8 Oct 1992 17:49:07 GMT

I cook, most of the time.  Britt will occasionally help out, or cook
the whole meal provided I tell him what to make;  if I don't suggest
something, he usually makes burritos or grilled cheese or anything else
that he can assemble and cook in under 10 minutes.

Britt cleans up nearly all of the time.  This is partially because
I do the cooking, and partially because he has much stricter standards
about what constitutes neatness than I do.  He seems to be in fairly
good humor about constantly picking up after me, and whenever he complains
about the number of utensils and cookpots I use, I remind him that we
could be having microwaved TV dinners instead, and he stops grumbling.

Ilana
PS to Martin:  I can't seem to get mail through to you.  You didn't miss
anything by not coming to CO, we had almost no boletes (too dry, I guess).
The chanterelles were widespread, though, so it wasn't a total loss. 

-- 
/\     It's not denial.  I'm just very selective about the reality I accept.
  \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu    
      \______________________________________________________________________
Newsgroups: rec.food.cooking
From: belas@comb1.comb.umd.edu (BOB AT COMB)
Subject: Re: substitute applesauce for oil 2 .....
News-Software: VAX/VMS VNEWS 1.41    
Organization: University of Maryland, Center of Marine Biotechnology
Date: Thu, 8 Oct 1992 12:53:00 GMT

In article <1992Oct7.130408.18600@magnus.acs.ohio-state.edu>, lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes...
>Sorry about the false posting.  Anyway I was going to comment that I
>saw an add in a recent Sunset mag. saying that you could substitute
>applesauce for oil in cake & such type recipes.  Does anyone know if
>this works? - Lori

Lori-

	Yes, applesauce, applebutter, and mashed prunes work quite well as
oil substitutes in recipes where the principle use of the oil is to act as
a moisturizing agent.  So, use applesauce in light cakes, mashed prunes in
dark (e.g., chocolate) cakes, etc.  I have a recipe for a squash-pumpkin
bread that contains no cholesterol and no fat which uses mashed prunes.
The applesauce or prunes leave no trace of their presense and do not impart
a taste to the recipe.  BTW, I've also seen recipes which substitute mashed
figs for oil.  These also work, but you end up with a cake with an enormous
amount of fig seeds.  Best to stay with applesauce or the prunes.


		"Ignorance is a
		 voluntary misfortune."
		  -- Nicholas Ling
		
		Bob (Belas@comb3.comb.umd.edu)
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.cooking
Subject: FONDUE
Keywords: herbs/cheeses
Date: 12 Oct 92 15:26:15 GMT
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Distribution: world
Organization: Stakeholder Relations, NCR Corp in Dayton,OH


        I, having access to the net only during work hours, 
        missed all of the great fondue recipes when our system
        got re-booted, or whatever (hey! I write! I'n not a
        systems type!)

        ANYWAY: I don't know if anyone mentioned it, but there
        is an official variation of the tradional Emmentaler/
        Gruyere mix that adds fresh chopped herbs at the end.

        Basil and dill are my favorites.

        For the person who wanted fondue without "swiss", I second
        the suggestions to try some real Swiss; it's probably
        the Gruyere, however, that s/he doesn't like; it can be
        very strong.
        
        BUT if that's not good: why not a Italian version (one
        could conceivably call it Fondue Ticino!), with four
        cheeses, or five.  If one used Emmental, Mozzarella,
        Gogonzola or Roquefort, and, perhaps a bit of Parmeggiano
        or a Pecorino Romano....mmm-mmm.  I think it'd be tremendous!
        And the Emmental would be somewhat masked.  The only (and I
        know) thing that would be EXTREMELY critical, with the
        mozzarella in there, would be the stirring: a four cheese
        sauce will seize up and lump together in a minute.

        Just a couple of suggestions: and the inevitable reguest:
        Someone please send me a broth fondue recipe, or do I
        just take some of the broth in my freezer and add some
        herbs?


        Elizabeth.  Starving.
From: stephanie.dicamillo@satalink.com (Stephanie Dicamillo)
Newsgroups: rec.food.cooking
Subject: REQUEST:  FENNEL RECIPES
Date: 9 Oct 92 09:51:00 GMT
Reply-To: stephanie.dicamillo@satalink.com (Stephanie Dicamillo)
Organization: Datamax/Satalink Connection * Ivyland, PA (215) 443-9434

Try just cutting a bulb in half or quarters lengthwise, brush with a
good olive oil (flavored oils are great, and you can make them yourself)
and grill for a few minutes on each side on a charcoal or gas grill.
Heaven . . . a great addition to an antipasto, or a side dish.