THE USENET COOKBOOK

622 Pages·2012·1.59 MB·English

THE USENET COOKBOOK
(Recipes and food lore from the global village)
A collection by the readers of
USENET, from the newsgroup
alt.gourmand.
Edited by Brian K. Reid
Palo Alto, California, U.S.A.
decwrl!reid [email protected]
Last updated 1989-ish.
Typeset 13 September 2012
Copyright © 1989 USENET Community Trust
Permission to copy without fee all or part of this
material is granted provided that the copies are not
made or distributed for direct commercial advan-
tage, the USENET copyright notice, title, and publi-
cation date appear, and notice is given that copying
is by permission of the USENET Community Trust.
1
INTRODUCTION(M) INTRODUCTION(M)
The newelectronic interdependence recreates the world in the image ofaglobal village.
—Marshall McLuhan, 1967
INTRODUCTION
This is a community cookbook, from an invisible worldwide electronic community. Like all community
cookbooks, it has the favorite recipes of the members of the community,suitably edited and organized.The
USENET Cookbookis a collection of the favorite recipes of USENET readers worldwide.
USENET
USENET is the network by which Unix computer users talk to each other.Itisaworldwide net, made from
computer-to-computer telephone links, linking some 500,000 people at 7,000 sites in 30 countries. Besides
serving an obvious technical and scientific purpose, USENET is also a medium for linking worldwide
social groups of people who share common interests. As an experiment in interactive electronic publica-
tion, some members of USENET decided in 1985 to make a cookbook of favorites from their ‘‘global vil-
lage’’. Brian Reid of DEC Western Research in Palo Alto, California, organized the venture and wrote
much of the requisite software.
TheUSENET Cookbookis a database and not just a book. The paper copythat you are holding was printed
from a copy of the online database at some USENET site, but even as you are reading it, new recipes are
being added to that database. The USENET Cookbook is distributed with software that enables every user
to make his own customized edition of it, leaving out the recipes that he has no interest in, and perhaps
adding a fewofhis own that he hasn’tyet submitted to the network. There will be manydifferent versions
and editions of it, all with the same title, and all copyrighted. Every user can choose whether to print the
recipes in imperial units (cups and spoons) or in metric units.
DISTRIBUTION
The USENET Cookbook is distributed in the newsgroup named alt.gourmand. It is a ‘‘moderated’’ news-
group, which means that everything published in it must be approved by the moderator (editor). Readers
submit recipes electronically by mailing them to the editor. He edits for style, form, and content, and per-
forms conversion to or from metric units if necessary.The finished recipes are published in weekly batches,
which are sent from Palo Alto every Thursday.
PROCEDURE
To participate, you will need to get alt.gourmand at your site. A package of software for using it is posted
from time to time intoalt.gourmand.Get that software and install it on your machine; it will enable you to
save recipes easily and to print cookbooks from them.
To submit a recipe to theUSENET Cookbook,mail its text to the newsgroup moderator,{sun,pyramid,ucb-
vax,decvax,ames,hplabs}!decwrl!recipes (uucp) or [email protected] (internet). The news soft-
ware at most sites will do this automatically if you try to post toalt.gourmand.
It’simportant that you tell us where you got the recipe from. It’sokifyou cribbed it from a book or maga-
zine or newspaper,but if you copythe words that you found there, you have probably violated a copyright.
Copyright lawiscomplex, and only a lawyer can reliably advise you on whether or not you are violating it,
but in general if you rewrite a recipe, in your own words, even if you don’t change the formula, then you
are not infringing the copyright by submitting that recipe to the network. The copyright is on the words that
explain the recipe, and not the recipe itself.
COPYRIGHT
The entire USENET Cookbook is copyright by the USENET Community Trust, which is a California
organization formed for the purpose of holding the copyright. The purpose of this copyright is to prevent
commercialization of the Cookbook. Read the copyright notice on the title page.
USENET Cookbook alt.gourmand 27 Jun 1986 1
COOKBOOK(1) COOKBOOK(1)
NAME
cookbook: rckeep, rckeepnew, rcbook.t, rcbook.n, rctypeset, rcnroff − Store and print the alt.gourmand
USENET Cookbook
SYNOPSIS
rckeep < filename copies a recipe to your keep directory
s|rckeep (same thing, from a news-reading program.)
rckeepnew [ directory ] finds and keeps newrecipes
rcbook.t [ −t ] [ −m ] [ −M ] [ −f ] typesets a cookbook from kept recipes
rcbook.n [ −m ] [ −M ] nroffs a cookbook from kept recipes
rctypeset [ −m ] [ −M ] [ −f ] typesets one recipe from std input
rcnroff [ −m ] [ −M ] nroffs one recipe from std input
rcnew.t [ −m ] [ −M ] [ −f ] typesets newkept recipes
rcnew.n [ −m ] [ −M ] nroffs newkept recipes
DESCRIPTION
The USENET Cookbook is an online database distributed in the alt.gourmand newsgroup. This software
makes it easy for you to clip recipes that interest you, to store them in your own directory, and to make
printed cookbooks from those stored recipes.
SAVING RECIPES ONE ATATIME
Read the news with your favorite news reading program. If you don’thav eafavorite, tryrn. When you see
arecipe that interests you, type
s|rckeep
The ‘‘s’’ command means ‘‘save’’; the vertical bar means ‘‘save into a program’’. rckeep is the program
that keeps recipes. It will save recipes into a directory named Recipes, and it will create that directory for
you if it does not currently exist. If you would likerecipes savedinsome other place, you can type
s|rckeep PartyRecipes
s|rckeep ˜/PartyRecipes
s|rckeep /usr/local/lib/Recipes
and so forth.
SAVING NEW RECIPES AUTOMATICALLY
If you don’twant to takethe time and trouble to runrckeepon every recipe, you can runrckeepnewfrom
time to time. When rckeepnew is run, it looks in the netnews spooling directory to find the files that hold
the articles that hold the recipes, and automatically runsrckeepon every file that contains a recipe and that
has arrived since the last time you ran rckeepnew. Like rckeep, rckeepnew can be given the name of a
directory to use as the keep directory:
rckeepnew
or
rckeepnew /usr/local/lib/Recipes
and so forth.
HOWRECIPES ARE STORED
Every recipe is given a code word by the editor of alt.gourmand. That code word is contained in the first
few lines of the article body. The rckeep and rckeepnew programs use that code word as a file name in
your keep directory.For example, if you are saving a recipe whose 1-line description is
PHEASANT-PERRY−Pheasant for Thanksgiving
it will be savedinyour keep directory under the filename ‘‘pheasant-perry’’. Thesefilenames are forced to
lower case byrckeep.
MAKING A COOKBOOK
To typeset a cookbook, just type
rcbook.t
and all of the recipes in your keep directory will be typeset in alphabetical order, with an index, introduc-
tion, and title page added. Theywill come out either in English units (cups and teaspoons) or in metric units
(grams and deciliters) depending on how the alt.gourmand software has been installed at your site. If you
want to print the cookbook in cups and spoons regardless of what the software installer did, then type
rcbook.t −M
and if you want to print the cookbook in metric units regardless of what the software installer did, then type
rcbook.t −m
If you don’t hav e a typesetter or if you don’t hav e the troff(1) program, then use ‘‘rcbook.n’’ instead; it
USENET Cookbook 12 Sep 87 1
COOKBOOK(1) COOKBOOK(1)
usesnroff(1). and sends the results of the formatting to standard output. It supports the same −m and −M
options thatrcbook.tdoes.
If you have more than one keep directory,for specialty cookbooks of different types, you can give rcbook a
directory name as an argument, e.g.:
rcbook.t /usr/local/lib/Recipes
Youcan capture the output ofrcbook.tin a file by using the ‘‘−t’’option:
rcbook.t −t > FormattedFile
PRINTING ONE RECIPE
The program rctypeset typesets one recipe, from its standard input. It is able to discard news and mail
headers from the beginning of the recipe; you may userctypeseton a netnews message in the form that it is
stored in a spooling directory,oryou may use it directly from a news-reading program.rctypesetsupports
the metric (−m) and non-metric (−M) options explained above.
The program rcnroff performs the same function as rctypeset, except that it formats to standard output
instead of to the typesetter.
PRINTING NEW RECIPES
It is a nuisance to keep track of which recipes you have printed and which you have not. It is expensive and
slow to print the entire cookbook every time a few more recipes arrive. The rcnew.t program works very
much likercbook.t,except that it typesets only those recipes that were put into the keep directory after the
last time you ran rcnew.t. It produces a complete new index, though. It uses the creation time of the file
INDEX in your current directory to determine the last time you created an index, which is presumably the
last time you ran rcbook.t or rcnew.t. rcnew.t supports the metric (−m) and non-metric (−M) options
explained above.
The program rcnew.ndoes the same thing as rcnew.t, except that it formats to standard output instead of to
the typesetter.
THE INDEX
The cookbook indexisa‘‘permuted index’’. This means that each recipe is indexedbyevery major word in
its title. Some people seem to find this format jarring, and more than one person has filed a bug report upon
seeing the index, certain that the output that it produces cannot possibly be correct.
Since your notebook of recipes will groweach week, the pages cannot have numbers. Instead, the pages are
identified by the code name for each recipe, with the expectation that you will keep your notebook in alpha-
betical order by this name.
SPECIAL CHARACTERS
Troff has a number of special characters, such as such as typeset fractions (‘‘½’’ for 1/2), which are not
available on some brands of typesetters and laser printers. If your typesetter handles those characters incor-
rectly,then you should add the ‘‘−f ’’option to rcbook.t, rctypeset, and rcnew.t. The ‘‘−f ’’option causes the
recipe software to translate those special characters into standard ASCII characters before printing.
COPYRIGHT
The entire USENET cookbook is copyrighted by the USENET Community Trust. The purpose of this
copyright is to prevent commercial use of the material. The USENET Community Trust permits any non-
commercial use of the contents of the recipe database, and forbids anycommercial use.
FILES
/usr/spool/news/alt/gourmand USENETrecipe directory
$HOME/Recipes Your keep directory (savedrecipes)
$HOME/Recipes/.keepnew Record of when rckeepnewlast run
INDEX Recordof when rcnewlast run
$HOME/rc* Therecipe software
SEE ALSO
recipes(5), rn(1)
AUTHOR
Brian K. Reid, DEC Western Research Laboratory
USENET Cookbook 12 Sep 87 2
RECIPES(5) RECIPES(5)
NAME
recipes − USENET Cookbook (alt.gourmand) format and submitting procedure.
SYNOPSIS
Mail your recipe to [email protected]. Try not to plagiarize. If you want to put in your own troff
commands, use the Unix manual macros.
DESCRIPTION
Alt.gourmand is a ‘‘moderated newsgroup’’. This means that you mail your submissions to the moderator,
and he distributes them. The moderator’smailbox is
decwrl!recipes,
if you believe inthat kind of address, or
{decvax,ucbvax,sun,pyramid,hplabs,ames}!decwrl!recipes
if you believe inthe other kind of address. The addresses
[email protected]
decwrl.dec.com!recipes
also work, if your computer knows howtomail to them (manydon’t).
If your netnews administrator has set things up properly and if you are running the right news software, you
can just post to alt.gourmand as you would anyother group, but your posting will be mailed to the modera-
tor insted of being placed directly in the newsgroup.
HOWTOFORMATARECIPE
Every recipe that goes out will be formatted with a small set of troff commands. If you don’t know any
troff, then just send the text of your recipe. If you can do the formatting yourself, then please do! That will
save the editor a lot of time, and your recipe will go out sooner. Some hints for how to do it are in a later
section of this document. If you don’tknowabout xroff/troff/nroffbut you do want to be helpful, then you
can help a lot by doing these things:
(1) Putyour recipe in the standard sequence.
(2) Don’t put any tab characters (ˆI) in the file if you can possibly avoid it. They do strange things on
typesetters.
(3) Ifyou are a troffwizard, please don’tuse anyofthat wizardry in these recipes. If you stick to the set
of commands used in the Unix manual macros (seeman(7)), and the set of commands that are part of
the USENET Cookbook package (see following section), then things should work OK.
There are plenty of places in troffwhere you can get awaywith not using quotes around macro argu-
ments. Please use quotes, even when they are redundant, such as in ‘‘.IG "1" "onion"’’ This is
because the indexing and cross-referencing programs expect to find the quotes, eventhough troffcan
work without them.
HOWTOWRITE A RECIPE
Please try to put your recipe in the standard sequence. Different cookbooks use different standards. This is
the sequence that theUSENET Cookbookuses.
(a) Title and 1-line description. The 1-line description will be used to indexthe recipe, so make
it as descriptive as possible. Avoid words like ‘‘delicious’’ or ‘‘yummy’’. We expect all of
these recipes to be delicious.
(b) Introductory commentary, explaining (if possible) where you got the recipe from and what
you like about it. If you got the recipe from a cookbook, give the title and author of that
cookbook.
(c) List of ingredients, using ‘‘Tbsp’’, ‘‘tsp’’, ‘‘cup’’, ‘‘oz’’, and ‘‘lb’’ for English units, or
‘‘ml’’, ‘‘cl’’, ‘‘dl’’, ‘‘l’’, ‘‘g’’, and ‘‘kg’’ for metric units. Stay away from ‘‘pint’’, ‘‘quart’’,
and ‘‘gallon’’, because theyhav edifferent meanings in different countries. Do not use 1-let-
ter abbreviations for US measures: don’t use "c" for "cup" or "T" for "Tbsp". An ‘‘oz’’ is a
fluid ounce or an avoirdupois ounce depending on context. Theingredients should be listed
in the order they will be used. Don’t capitalize ingredient names unless they are proper
nouns. Avoid terms like ‘‘1 box’’ or ‘‘1 can’’ or ‘‘1 package’’, because packaging conven-
tions vary widely from place to place. If you must say ‘‘1 can of soup’’, then at least tell me
howbig you think a can of soup is.
USENET Cookbook 28 Jun 87 1
RECIPES(5) RECIPES(5)
(d) Numbered sequence of recipe steps. Be very careful to mention every ingredient some-
where. The most common mistake made in recipes is to omit one or more ingredients from
the procedure steps. (The second-most-common mistake is to leave an ingredient out of the
ingredient list).
(e) Notes (if any). Comments on how you like to make it, ingredient availability, comments
about specific brands, etc.
(f) Your ‘‘signature’’. This should include your name and net address, the organization that you
are a part of, and the name of the city it is in.
COPYRIGHT NOTES
Tell us where you got the recipe from. It’sokifyou cribbed it from a book or magazine or newspaper,but if
you copy exactly the words that you found there, there might be a problem with copyright violation. The
copyright of a recipe is not on the formula, but on the words. If you have copied the words out of a copy-
righted cookbook, then you are infringing its copyright.
While the main purpose of the USENET cookbook is to let us all make our own custom cookbooks, we
can’tignore the reality of the copyright law. Surely you have noticed that every modern book says ‘‘No part
of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any
means, electronic, ..., or otherwise without the prior written permission of the publisher.’’
Copyright law is complex, and only a lawyer who specializes in copyright can reliably advise you on
whether or not you are violating it, but in general if you rewrite a recipe, in your own words, even if you
don’t change the formula, then you are not infringing the copyright by submitting that recipe to the net-
work. The copyright is on the words that explain the recipe, and on the title of the recipe, not the formula
itself.
The USENET Cookbook itself is copyrighted. Every recipe is sent out with a copyright notice, and the
macros that print the cookbooks add a copyright notice to the bottom of each page. The purpose of this is to
prevent unauthorized commercial use of the USENET Cookbook.
DO YOUR OWN FORMATTING
If you put formatting commands in the recipes that you submit, they will go out more quickly, since the
cookbook editor won’thav eto put them in.
The basic principle is to use as few commands as possible, and in general to use only commands that are
defined in the manual macros or the recipe macro package. Various processing programs search through
these files and look for string matches on things like‘‘.IG’’and ‘‘.RZ’’. Printout a fewofthe recipe source
files from /usr/spool/news/alt/gourmand, and then use $HOME/rctypeset or $HOME/rcnrofftoproduce for-
matted versions of them. Have that at hand when you are formatting your recipe. You can test your format-
ting by using rctypeset or rcnroffonyour draft versions before you submit the recipe.
A‘‘skeleton’’recipe follows. .RH is the recipe header command; it must be the first line of each recipe and
it must have 4 arguments. ‘‘RECIPE-ID’’isthe file name under which the recipe will be stored. Normally
the editor chooses the recipe id, but you can put a suggestion there if you like. It must be 14 characters or
less, and must not duplicate any previous or pending recipe id. The ‘‘?’’ is a ‘‘what kind of recipe’’ code
from the code table below.
.RH MOD.RECIPES-SOURCE RECIPE-ID ? "22 Dec 83"
.RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
Introductory comments; use .PP between paragraphs.
.IH "4 cups" ←Ingredients Header
.IG "1/2 cup" "butter" ←Ingredient (please use quotes)
.IG "1" "onion"
(medium to large, chopped fine. Don’ttry to use instant onion
in this recipe)
.PH ←Procedure header
.SK 1 ←Procedure step
Boil the water. ←Te xtfor that step
.SK 2 ←and so forth.
.NX ←Notes header
Notes (commentary) goes here; use .PP to separate paragraphs.
.WR ←Wrapup
Signature information goes here. As a minimum you should list your name,
USENET Cookbook 28 Jun 87 2
RECIPES(5) RECIPES(5)
network address, organization (company, university,etc.), and the city you
live orwork in.
Remember that when you post to a moderated newsgroup, the news software usually forgets to include your .signa-
ture file, so you should be sure to include it manually.Ifitmanages to get there twice, I will remove the extra copy.
Youcan also use the following -man macros; seeman(7)for the complete list.
.I "italic words"
.B "boldface words"
.SM "small words"
.PP ←paragraph break
.PD <distance> ←paragraph distance
.IP "indented paragraph".
.RS ←relative start: move things to the right
.RE ←relative end: move things left again
Youcan also use these nroff/troffcommands: \fI, \fB, \fR, .if, .ds, .br,.nf, .fi, and .ta
METRIC OR INTUITIVE MEASUREMENT?
Most countries in the world use metric measurements for their recipes. The U.S. defiantly uses a system
that theycall ‘‘the English system of measurement,’’ teaspoons and cups. The English neverused that sys-
tem, though—they used a similar system, with spoons and cups of a different size, and they called it the
Imperial system. Every attempt to convert U.S. cooks to the metric system has failed. Most Americans
have nev erevenseen a metric recipe, and virtually no American cook owns a kitchen scale or metric mea-
suring spoons.
But alt.gourmand is international in scope, and we want the recipes to be accessible to everyone. Therefore
the recipes that are posted all have a dual measurement system in them, both English and metric. When a
cookbook page is printed, a troff/nroff option determines whether or not it will be printed with English
units or metric units.
The dual-system measurement scheme is accomplished by having both sets of values stored in the body of
the recipe, and having the software select one or the other when the recipe is printed. This means that some-
body has converted the recipe to both sets of units, and has edited in both sets of measurements.
There are four places in a recipe where the system of measurement matters: the ingredient list, commentary
about ingredients, references to ingredients in the text, and references to temperature in the text. There is a
troff/nroffcommand for each one of those situations. Because alt.gourmand originated in the U.S., the U.S.
(‘‘English’’) measurement system is always givenfirst in all of these commands.
Ingredient header. The ‘‘.IH’’command takes twoarguments. The first is the English-unit speci-
fication of howmuch the recipe produces, and the second (if present) is the metric specification of
the same thing.
Ingredient list. The ‘‘.IG’’ command takes an optional third argument, which is the metric
description of the quantity of the ingredient. Forcounts—3 onions, 2 eggs—the metric description
will be the same and you can leave itoff.
References to ingredients. In the text you might want to say something like‘‘set aside ½ Tbsp of
the ginger’’or‘‘reserve100 ml of the sauce’’. For that purpose there is a macro ‘‘.AB’’, that takes
twoarguments and prints one or the other,but neverboth.
References to temperature. The U.S. uses Fahrenheit degrees; nearly everyone else uses Celsius
or Centigrade. Troff can print a ‘‘degree’’ sign, but nroff cannot. To solve these two problems
simultaneously, there is a ‘‘.TE’’ macro, for indicating temperature. It takes two numeric argu-
ments, the first a Fahrenheit temperature and the second a Celsius temperature.
In case the .AB or .TE expression needs to be the end of a sentence, the macro can take a third argument,
which is the punctuation character at the end of the sentence. For example, you would type
Then add butter
.AB "1 Tbsp" "30 g"
at a time. Lick the spoon to use the last
.AB "tablespoon" "fewgrams" .
Here is the example of the previous section, updated to include international multi-unit arguments to
all of the macro calls:
.RH MOD.RECIPES-SOURCE RECIPE-ID ? "22 Dec 83"
.RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
USENET Cookbook 28 Jun 87 3
RECIPES(5) RECIPES(5)
Introductory comments; use .PP between paragraphs.
.IH "4 cups" "1 liter" ←Ingredients Header
.IG "1/2 cup" "butter" "100 g" ←Ingredient (please use quotes)
(or use a mixture of
.AB "1/4 cup" "50 g" ←In-text reference to twosystems
of margarine and
.AB "1/4 cup" "50 g"
of butter.
.IG "1" "onion" ←No need for 2 systems here
(medium to large, chopped fine. Don’ttry to use instant onion
in this recipe)
.PH ←Procedure header
.SK 1 ←Procedure step
Preheat the ovento ←Te xtfor that step
.TE 350 175 ←Dual-system temperature
before soaking the rice.
Boil the water.
.SK 2 ←and so forth.
.NX ←Notes header
Notes (commentary) goes here; use .PP to separate paragraphs.
.WR ←Wrapup
Signature information goes here. As a minimum you should list your name,
network address, organization (company, university,etc.), and the city
and country you live orwork in.
CONVERTING RECIPES TO/FROM METRIC
Don’t try to convert a recipe to metric units unless you have some experience cooking with metric, and
don’t try to convert a recipe to English units unless you have some experience cooking with them. Submit
your recipe in the units that you are comfortable with, and let the alt.gourmand editor do the conversion for
you. It’s not just a simple matter of unit conversion, because most ingredients are specified by weight in
metric recipes and by volume in English recipes.
CATEGORYCODES
M Main dish SL Salad
A Appetizer or snack SP Soup
B Bread/pasta D Dessert
L Bev erage (Liquid) V Vegetable dish
C Cookie or cake O Other
S Sauce
The suffix ‘‘V’’ on any category means that it is vegetarian; for example, a vegetarian main dish recipe
would be marked ‘‘MV’’.
SEE ALSO
cookbook(1), rn(1)
AUTHOR
Brian Reid, DEC Western Research Laboratory
USENET Cookbook 28 Jun 87 4
INDEX(Recipes) INDEX(Recipes)
Ve getable and tofu
Abroccoli soup −hot or cold broc-bisque
1000 calorie-a-bite trifle trifle-1
A 10-day Sourdough cake sourdough-cake
12-fruit compote with spirits wigilia-13
Amoist 2-layerchocolate layer cake choc-cake-5
No-bake 3-layer (chocolate covered) bars nanaimo-bars-2
A 7-grain bread for toasting or eating plain bread
Austrian 8-layerchocolate cake prinz-torte
aae cabbage+apples
aaed chicken with a tarragon cream sauce chicken-tarrag
aaeed in lime and tequila saute-sweepto
aaeed scallops with snowpeas in fish sauce scallops-1
Traditional Seder accompaniment charoset
Egg-cognac: a potent sweet alcoholic beverage advokaat
Algerian green beans with almonds loubia-1
Almond Soup wigilia-7
Chicken in orange bourbon sauce with buttered almonds chicken-bourbn
Holiday cookies with coconut and almonds coconut-drops
Algerian green beans with almonds loubia-1
Aholiday alternative topumpkin pie pumpkin-cake-3
Amaretto-amaretti chocolate cheesecake cheesecake-7
cinnamon North American crackers with graham flour,honey, and graham-crack
Pheasant in the North American tradition pheasant-2
An Americanversion of stuffed shells manicotti-1
Gumbo with chicken and Andouille sausage chicken-gumbo
Andy’sown recipe for meat/bean chili chili-3
San Antonio,Te xas style tacos texmex-tacos
Simple appetizerfor summer days egg-mousse
Atasty marinated fish appetizer from Mexico seviche
Adelicious appetizeror vegetable dish spinach-balls
Ahigh-cholesterol appetizerwith shrimp, cheese, and bacon shrimp-bacon
Delicious hot appetizers olive-puffs
Apple and orange pudding with oats on top chaff
One-crust applecrumb pie apple-pie-1
Easy baked appledessert apple-crisp
Asimple, fragrant apple nut raisin bread apple-bread
Aquick substitute for apple pie apple-bake
Apple pie with sour cream goodness apple-pie-2
Sugary,moist applesquares apple-squares
Asimple cooked chutneywith tomatoes and apples chutney-2
Egg noodles, raisins, cinnamon, and apples noodle-kugel
Moist cookies with cranberries, apples, and cinnamon cranb-cookies
Baked appleswith red wine wigilia-11
Applesauce jello salad applesauce-sld
Cakewith gumdrops, applesauce, raisins, and coconut gumdrop-cake
Chicken embalmed in apricot nectar chicken-aprict
cheese tortilla snack popular in southern Arizona Atoasted tucson-tostada
Chicken broth with artichokes and poached oysters oyster-soup
Ve getable casserole with artichokes and spinach artichoke-cass
Quick Asian-stylechicken breast chicken-shant
Alight and simple asparagus soup asparag-soup-1
Simple desert for failed Pavlova attempts ambrosia
Aunt Georgie’schocolate cake sourmilk-cake
Australian baked meat pie meat-pie-3
An Australianherbed meat dish herb-steak-1
Pavlova ( Australian meringue dessert) pavlova-1
Pavlova ( Australian meringue dessert) pavlova-2
Atraditional Australiansweet snack choc-crackles
Austrian 8-layer chocolate cake prinz-torte
Aw ard-winning blueberry muffins muffins-1
soup Aztecsoup: a simple cheese, tomato, and beef soup-aztec
Wilted cabbage salad with bacon cabbage-salad
Spaghetti with raweggs and Italian bacon carbonara-2
Creamed spinach with bacon crm-spinach-2
Pea soup with bacon pea-soup-1
appetizer with shrimp, cheese, and bacon Ahigh-cholesterol shrimp-bacon
Abrunch casserole with potatoes, eggs, bacon,and cheese potato-pie-1
Tagliatelle with bacon and cream tagliatelle
Cooked mustard greens with bacon and onion mustard-greens
USENET Cookbook alt.gourmand Sep 13 1
INDEX(Recipes) INDEX(Recipes)
Easy baked apple dessert apple-crisp
Baked apples with red wine wigilia-11
Southern-Italian style baked chicken chicken-cacc-1
sauce Baked chicken glazed with spiced cranberry cranb-chicken
A baked egg, sausage, and bread casserole breakfast-cas
Indonesian baked eggplant in chili sauce eggplant-3
Baked fruit with curry sauce and nuts curried-fruit
Australian baked meat pie meat-pie-3
Baked oatmeal biscuits (cookies) oatmeal-slice
Baked rice with a mild curry flavor curried-rice
A baked salmon and spinach loaf salmon-spinach
Amazingly good baking-powder and yogurt pancakes yogurt-cakes
An incredibly sweet and wonderful Balkandessert baklava
Savoury spice balls gateaux-pim
Margaret’sX-rated melon balls melon-balls-1
Zeek Rum Balls rlz-rum-balls
Bamboo shoot, pork, and mushroom soup mandarin-soup
Banana-nut bread banana-bread
Bananas with ham and paprika ham-bananas
Delicious and caloric lime-flavored barcookies lime-bars
Chewy rolled oatmeal bar cookies oatmeal-bars
Pork ribs in peach tomato barbecue sauce peach-bbq
Indonesian barbecuedbeef satay-1
Te x-Mexfavorite Barbecuedskirt steak marinated in lime: a fajitas
Chewy carrot raisin and nut bars carrot-bars
No-bake3-layer (chocolate covered) bars nanaimo-bars-2
Delicious and nourishing bars for hiking or home muesli-bars
Caloric, filling, and tasty bars for the trail hiker-bars
Indonesian relish with lime, chili, and basil sambal-lilang
Oven-baked chicken pieces with basil sauce chicken-basil
Basmati rice with carrots basmati-rice-1
Legoflamb with rosemary & tomato baste leg-of-lamb-1
Cornish game hens basted in tarragon butter hens-tarragon
Shrimp in coconut beer batter with dipping sauce coconut-shrimp
A Bavarian plum delicacyfor dessert zwetschgend
Easy marinated chicken for outdoor BBQ chicken-micrn
An easy bean casserole bean-cass-1
Andy’sown recipe for meat/ bean chili chili-3
AMexican meat and bean dish, similar to chili chalupa-1
Avegetarian bean,rice, and cheese casserole rice-bean-bake
room Beansoup as served in the U.S. Senate dining senate-soup
AHearty BeanStew chuck-wagon
Asimple prizewinning chili with beans chili-4
Avariation of chili con carne with beans chili-bean
Te x-Mexstyle pinto beans. texmex-beans
Te x-Mexstyle refried beans. texmex-refried
Soup with black beans and ham hocks blackbean-soup
countries Beansliketheycook in manyCaribbean cuban-beans
Algerian green beans with almonds loubia-1
Latin-American seasoned chopped beef picadillo
Indonesian barbecued beef satay-1
Asimple Mexican-style casserole with beef and cheese tortilla-cass
Danish cabbage and beef casserole cabbage-cass
Simple beefcasserole with plum and tomato plum-casserole
Broiled beefin a Chinese marinade meat-marinade
Aztec soup: a simple cheese, tomato, and beef soup soup-aztec
Athick and hearty vegetable beefsoup veg-soup-2
Very hot, very simple, very good beef stir-fry sesame-beef
Sumptuous beefStroganoff stroganoff-1
Double stout beer stout-double
Shrimp in coconut beer batter with dipping sauce coconut-shrimp
Pickled beets wigilia-3
Beets in a tangy mustard sauce beet-mustard
Berry cobbler berry-cobbler
Betty Post’squick fish chowder fish-chowder
Egg-cognac: a potent sweet alcoholic beverage advokaat
Simple, fluffy biscuits biscuits-1
Some not-so-plain biscuits buffet-biscuit
Homemade meatless dog biscuits dog-biscuits
Shortbread-like biscuits shortbread-1
USENET Cookbook alt.gourmand Sep 13 2