emmyl@azure.UUCP (Emmy Lou Roe) (04/29/85)
Way back in '82 someone named Steve posted the above recipe. If he sees this, would he please answer a question: Is the 1 T mustard called for in the recipe "dry" or standard yellow "wet" mustard? Can't be positive, since the recipe is for a crowd. Also, what is Genoa salami? Thanks!