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Subject: Potatoes
Newsgroups: rec.food.cooking

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From: Steve Wertz <swertz[at]austin.rr.com>
Date: Fri, 27 Apr 2001 07:34:21 GMT
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Nora Ford wrote:
> I'm a fan of potatoes, but I'm looking for new ideas...

A potato-powered web-server?

http://world.std.com/~fwhite/spud/

-sw

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From: janic412[at]aol.com (JANIC412)
Date: 27 Apr 2001 17:32:19 GMT
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Try this one although it isn't something that one could eat on a rugular basis:

Whipping Cream Potatoes

Scrub whole potatoes and boil in lightly salted water( about 1-2 medium
potatoes per each person). When fork tender, drain, cool then refrigerate
overnight. Peel then shread the potatoes on the large side of the grater. Layer
the grated potatoes (into a large baking dish) with a sprinkle of salt on each
layer. You will need about 3 cups of heavy cream, or enoough to fill the baking
dish 3/4 of the way- pour over the potatoes. Bake in the oven at 350 about 45
minutes or just until the top starts to lightly brown.  Jan

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From: Archon <archon[at]gvdnet.dk>
Date: Fri, 27 Apr 2001 20:33:33 +0200
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JANIC412 wrote:
> Whipping Cream Potatoes

And this goes very well with deer meat (venison), pepper sauce, broccoli
and a Rioja Faustino I Gran Reserva '94 

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From: C. L. Gifford <taxicolor[at]dublin.com>
Date: 28 Apr 2001 07:09:26 GMT
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Archon wrote:
> And this goes very well with deer meat (venison), pepper sauce, broccoli
> and a Rioja Faustino I Gran Reserva '94

If you serve this I would like to be invited. I won't eat
much. I'll just have the Rioja. <slurp>

Charlie

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From: Archon <archon[at]gvdnet.dk>
Date: Fri, 30 Nov 2001 23:43:28 +0100
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> There's a simple solution.  Just don't discuss it, and it'll go away again.

I'm going to a Julefrokost (Christmas-"lunch") tomorrow and my job is to
make the curly kale. I'll see if I can get the sugared potatoes as well
and measure the things I use.


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