-=> On 07-02-17  15:55,  Jim Weller <=-
 -=> spoke to All about unknown inventor passes <=-


 JW> I first encountered pizza in 1967 when I left the farm to go to
 JW> university. I fell in love with it at first bite. My favourite
 JW> toppings were and still are pepperoni, bacon and mushrooms.

When I went to college (almost a decade earlier than you :-}}  ), there
was a pizza shop just off campus.  They did carry out only, and worked
from a building that could not have been more than 20 foot square.  I
don't recall how many ovens they had.  They baked the pizza on full
sheet pans and then cut it into squares.  As best I recall the pieces
were about 3 inches square.  Best part was the price -- $0.10 per slice.
They sold a lot of pizza.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lakhnawi Khatti Dal (Lucknow Sour Lentils)
 Categories: Indian
      Yield: 6 Servings
 
  1 1/2 c  Pink lentils
      1 tb Finely chopped ginger
    1/2 ts Turmeric
      1 tb Lemon juice
      1 c  Boiling water
      2 ts Salt
      5 tb Ghee
      1 t  Black cumin seeds
      1 tb Minced garlic
    1/2 ts Red pepper
 
  Wash lentils thoroughly. Place in a saucepan with the turmeric & 5
  cups of water. Bring to a boil, stirring often. Reduce heat & simmer,
  partially covered, for 25 minutes. Stir occasionally. Add lemon juice
  to lentils & cook for a further 15 minutes. Turn off heat & beat with
  a wire whisk. Heat ghee, when very hot, add cumin seeds & fry for
  about 10 seconds. Remove pan from the heat & add red pepper & minced
  garlic. Stir rapidly for 10 seconds until the garlic begins to
  colour, but do not let it brown. Pour over the hot puree. Serve
  immediately.
  
  Recipe By     : Julie Sahni, "Classic Indian Cooking"
  
  From Internet mailing list, homehearth-food{at}esosoft.com
  
  From: Sharon Raghavachary  * Origin: Owl's Anchor (1:261/1466)

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