Quoting Sean Dennis to Kurt Weiske <=-

A large percentage of the problem is that most of the active users of
this echo use a particular BBS that is having difficulty with its
Fidonet feed right now. There have been offers of other sysops offering
up their systems for use but none of the users have taken up on the
offers so the echo traffic suffers for it.

I don't have FTP software any more and can't use Telnet as it isn't
secure and Roslind and I both have sensitive material on out
networked computers. I have yet to find a BBS that offered uploading
and downloading mail packets for off line reading and writing,
through a web based interface.

As for the recipes, the rule has been, as long as I've been in here
and that was starting in 1996, that only up to 20 recipes could be
posted at once.

That was back when we had way over 30 users posting daily and some
BBS only saved 300 or 500 messages. So that rule could probably be
modified somewhat today. Loo had a self imposed limit of 5 per day
and I never went over 10 messages per day or 5 "mass" posts with 10
short recipes based on some theme or other.

We used to have a 100 line rule too as some old readers had limits.
That's not necessary today either.

The RECIPES echo is for mass posting of RECIPES; a secondary
echo to this one.
That being said, I would -much- prefer quality over quantity in
here and that's not just from a moderator's point of view.

This week's theme is things to do with mayo for fishy stuff. None
of these recipes have been in this echo before, as I found them
elsewhere.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cajun-Style Crab Cakes with Creole Honey-Mustard Sauce
Categories: Crab, Sauces, Appetizers, Spreads, Smoked
Yield: 12 Servings

CRAB CAKES:
6 sl White bread; crusts removed
2 Eggs
1/4 c Heavy cream
1 tb Lemon juice
1/2 ts Dry mustard
1 ts Cajun spice mix
Salt to taste
1 ts Minced garlic
1 lb Fresh or thawed frozen crab
-meat; picked over
4 Green onions; finely chopped
4 Strips smoked bacon; cooked
-crisp and crumbled
2 c Dried bread crumbs for
-coating
Vegetable oil for frying
CREOLE HONEY-MUSTARD SAUCE:
1 tb Vegetable oil
1 tb Crushed green peppercorns
1 tb Finely ground black pepper
1 Shallot; minced
1/2 c Dry white wine
2 tb Dijon Mustard
2 tb Whole grain mustard
6 tb Mayonnaise
6 tb Sour cream
1 tb Honey

THE CAKES: Tear up the bread slices and grind in a blender or food
processor. Add the eggs, cream and lemon juice to form a heavy
batter, then remove to a bowl and add all the remaining
ingredients except the the dried bread crumbs, oil, and sauce.
Form into small cakes about 1 to 2 inches in diameter. Carefully
coat them with the dried bread crumbs. Heat a large skillet or
saute pan with 1/2 inch of vegetable oil over medium heat and fry
some of the cakes until golden brown on both sides. Place in a 200
degree oven to keep warm. Repeat until all cakes are fried. Serve
warm with Creole honey-mustard sauce. Makes 24 cakes. Serves 12 as
an appetizer.

THE SAUCE: In a small nonreactive saucepan over medium heat, heat
the oil and saute the peppercorns, pepper and shallots for about 3
minutes, or until the shallots are translucent. Add the white wine
and simmer until the wine has almost completely evaporated. Let
cool. Add the remaining ingredients and check the seasoning. Makes
about 1 1/2 cups.

NOTES: Cajun spice mix can be purchased at most supermarkets or
you can make your own to suit your preference. It usually contains
oregano, paprika, cayenne, pepper, onion powder and salt. This
dipping sauce will keep up to one week when stored covered in the
refrigerator.

Recipe by: Chef Tim Rodgers - Culinary Institute Of America
Posted by: LeRoy C Trnavsky

MMMMM


Cheers

Jim


... Aioli -- really... who are you impressing? it's flavoured mayo.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)

JIM WELLER wrote to SEAN DENNIS <=-

I don't have FTP software any more and can't use Telnet as it isn't
secure and Roslind and I both have sensitive material on out
networked computers. I have yet to find a BBS that offered uploading
and downloading mail packets for off line reading and writing,
through a web based interface.

I offer it through SSH which is at least as secure as https. I think
much more secure to be honest. Grab Magiterm from www.happylandbbs.com
and connect to my Talisman BBS at tinysbbs.com on port 4322. Both Bluewave
and QWK offered.

This week's theme is things to do with mayo for fishy stuff. None
of these recipes have been in this echo before, as I found them
elsewhere.

Look forward to this week! ;)

Shawn

... The English have an extraordinary ability for flying into a great calm.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

JIM WELLER wrote to SEAN DENNIS <=-

A large percentage of the problem is that most of the active users of
this echo use a particular BBS that is having difficulty with its
Fidonet feed right now. There have been offers of other sysops offering
up their systems for use but none of the users have taken up on the
offers so the echo traffic suffers for it.

I don't have FTP software any more and can't use Telnet as it isn't
secure and Roslind and I both have sensitive material on out
networked computers. I have yet to find a BBS that offered uploading
and downloading mail packets for off line reading and writing,
through a web based interface.

What gives you the illusion that Doc's is "secure"? The address I use http://bbs.fidosysop.org/default.htm doesn't claim "security" even with
an "https". And my Malware Bytes software arrrrghs at me regularly with warnings of malware and trojans from there.

Even if you are posting on-line you're exposed.

I'm a fatalist. If the black hats are after me they'll get me. But I
need not make it easy for them. Personally I coonsider FIDO as flying
so low under the radar as to be effetcively un-noticable.

And I'll reiterate my statement that were I in your situation and wanted
to do off-line messaging I'd use Dale Shipp's e-mail packets service.
Back in the day I used to use a very similar service offered by Karen
Mintzias.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Skembe Yahni (Tripe Stew)
Categories: Offal, Citrus, Stews, Wine
Yield: 4 Servings

750 g Tripe
1 Lemon (juice only)
Water
2 tb Butter
1 lg Onion; chopped
1/4 c Chopped parsley
1/4 c Tomato paste
1 c Water
1/2 c Dry white wine
Salt & fresh ground pepper
Chopped parsley; garnish

Wash tripe well, drain and cut into small squares or
fingers. Place in a dish, add lemon juice, stir and
leave for 1 hour. Place tripe in pan, add water to cover
and bring to the boil. Drain off water and remove tripe
to a plate.

Clean pan and add butter. Melt over medium heat and add
onion. Fry gently until transparent. Stir in parsley,
fry 1 minute, then add tomato paste, water, wine and
salt and pepper to taste. Bring to a slow simmer.

Return tripe to pan, cover and simmer gently for 2
hours or until tripe is tender. To test for tenderness,
take out a piece and pull. If it breaks apart easily,
tripe is cooked.

Place in a serving dish, garnish with parsley and serve
hot with pilaf and a tossed salad.

Serves: 4 - 5

From: "The Complete Middle East Cookbook" by Tess Mallos
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "My favorite animal is steak." -- Fran Lebowitz
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hello JIM,

Sunday July 18 2021 19:16, you wrote to me:

I don't have FTP software any more and can't use Telnet as it isn't
secure and Roslind and I both have sensitive material on out
networked computers. I have yet to find a BBS that offered uploading
and downloading mail packets for off line reading and writing,
through a web based interface.

You'll note that my Web interface uses a secure HTTP site so you shouldn't have any issues there. If you use a VPN with it, you're about undetectable. I use NordVPN myself but I will be setting up my own personal VPN for the BBS using a Raspberry Pi and OpenVPN eventually. While SSH is more secure, HTTPS is quite secure itself since it uses TLS (Transport Layer Security). I mean, if HTTPS is good enough for you to do online banking with, it's good enough for a BBS.

That's not necessary today either.

I seem to remember a discussion during either Dale's or Clean Dave's tour of duty as moderator asking about allowing Dave to post his recipes in here. I remember several people complained that too many recipes would "ruin the echo".
Me, I'd rather just dump HOME_COOKING and RECIPES to put that traffic in here.

This week's theme is things to do with mayo for fishy stuff. None
of these recipes have been in this echo before, as I found them
elsewhere.

I cannot handle mayo. It is the vinegary taste that is off-putting for me. I actually like the ingredients that go into mayo except for the vinegar. I seem to have an overly developed bitter tasting ability and I can taste bitterness in everything. It's really annoying.

Now fishy stuff I -do- like. A lot.

One of my favorite "go-tos" for me though I now use regular olive oil (not EVOO) to fry:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sean's Salmon Patties
Categories: Main dish, Fish, Seandennis
Yield: 4 Servings

1 Can (14 3/4 oz) Salmon
4 oz Saltines finely crushed
2 T Onion flakes
2 Eggs
1 T Lemon juice
1 t Black pepper
Canola or vegetable oil for
-frying

Empty can of salmon into large bowl. Remove extra skin and bones if
desired. Mix all ingredients, except oil, in bowl. In your favorite
skillet, pour enough oil to just cover the bottom and heat until oil
shimmers. Form patties into 4 inch by 1/2 inch patties and fry
lightly until golden brown.

Some taste suggestions: instead of using the lemon juice and pepper,
try using a "lemon and herb" seasoning mix. You could also add a
teaspoon of dill if you like that.

From:
Sean's kitchen

MM'd by Sean Dennis on 19 June 2011

MMMMM

-- Sean

... Everyone is entitled to my opinion.
--- GoldED/2 3.0.1
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Hello JIM,

Sunday July 18 2021 19:16, you wrote to me:

I don't have FTP software any more

Where does FTP come into play here? Are you talking about automated FTP software for packet transfer?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Goat Cheese and Spinach Turnovers
Categories: Breads, Vegetables, Cheese/eggs, Greek
Yield: 12 Servings

1 tb Olive oil
1/2 c Diced red onion
2 Garlice cloves, minced
2 bn Fresh spinach, stemmed,
-chopped
2 oz Soft fresh goat cheese (such
-as Montrachet)
1/3 c Toasted pine nuts
3 tb Grated parmesan cheese
1/2 ts Minced fresh rosemary or 1/4
-tsp dried, crumbled.
1/2 ts Grated lemon peel
4 Frozen phyllo pastry sheets,
-thawed
1/2 c (1 stick) unsalted butter,
-melted

Greens, a vegetarian restaurant in San Francisco, serves these
terrific pastries

Makes 12

heat oil in heavy large skillet over medium heat. Add onion and
garlic and saute 5 minutes. INcrease heat to high. Add spinach and
saute until wilted, about 5 minutes. Drain spinach mixture, pressing
on solids to release as much liquid as possible. Transfer to bowl and
cool completely. Add goat cheese, pine nuts, parmesan, rosemary and
lemon peel. Season to taste with salt and pepper. Place 1 phyllo
sheet on work surface. Cut lengthwise into 3 strips. Brush with
butter. Place 1 rounded tbsp filling at 1 end of dough strip.
Starting at 1 corner,fold pastry over filling, forming triangle.
Repeat, folding up length of pastry as for flag. Brush wit butter.
Repeat with remaining pastry,butter and filling. Transfer turnovers
to baking sheet. Cover and chill. Preheat oven to 375F. Bake turnover
until golden, about 12 minutes. Cool slightly and serve.

Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon
Stevens

MMMMM

-- Sean

... To laugh at men of sense is the privilege of fools.
--- GoldED/2 3.0.1
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Hello Shawn,

Monday July 19 2021 09:52, you wrote to JIM WELLER:

I offer it through SSH which is at least as secure as https. I think
much more secure to be honest. Grab Magiterm from
www.happylandbbs.com and connect to my Talisman BBS at tinysbbs.com on port 4322. Both Bluewave and QWK offered.

SSH is much more secure especially when using pre-defined keys to connect but even using passwords is quite secure.

Once I get the server going, I'll be putting SSH into ArcaOS. It can be done. A little messy but when you're making a single-user OS into a multi-user OS, it always is. For my personal use, I'll be setting up a personal VPN as I talked about over in that "other network" we're both in.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Irish Potato Pancakes
Categories: Pancakes, Irish, Breakfast
Yield: 8 Servings

1 c Mashed potato
2 c Flour
1 ts Salt
1 Tbpp baking powder
2 Beaten eggs
1 c Milk
4 tb Light corn syrup
1 tb Nutmeg

Do not expect these to be like American pancakes, but they have an
excellent flavor.

Mix all ingredients. Beat well. Bake on a greased griddle until
brown on both side. Makes 8-10.

Origin: Hearth and Home Companion Shared by: Sharon Stevens.

MMMMM

-- Sean

... Real sysops disconnect the speakers.
--- GoldED/2 3.0.1
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Sean Dennis wrote to Shawn Highfield <=-

SSH is much more secure especially when using pre-defined keys to
connect but even using passwords is quite secure.

I thought so, but I'm so out of date on most tech now that I simply
don't try to be an authority anymore.

Once I get the server going, I'll be putting SSH into ArcaOS. It can
be done. A little messy but when you're making a single-user OS into a multi-user OS, it always is.

I've done it. It's been a long time and I forget how, but it can be
done and as I recall it wasn't really that much effort.

Shawn

... Oxymoron: Unbiased Opinion.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Dave Drum wrote to JIM WELLER <=-

And I'll reiterate my statement that were I in your situation and
wanted to do off-line messaging I'd use Dale Shipp's e-mail packets service. Back in the day I used to use a very similar service offered
by Karen Mintzias.

That's actually more insecure than a direct telnet connection. Really,
if Jim wanted to do it right, he'd use a separate computer, like a
laptop, for anything involving the Internet and keep any computer with a
need for security not only off of the Internet but a LAN also.
Sneakernet only. That's my professional opinion.

In any case, I am happy for everyone who participates in this echo, no
matter how they participate.

-- Sean


... Anything simple is stated in the most complicated manner.
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

On 07-19-21 18:44, Sean Dennis <=-
spoke to Jim Weller about Echo traffic <=-

I seem to remember a discussion during either Dale's or Clean Dave's
tour of duty as moderator asking about allowing Dave to post his
recipes in here. I remember several people complained that
too many recipes would "ruin the echo".

I would not now say that it would "ruin the echo", but I wonder how many
people would plow through Dave's 10 to 50 recipe postings to find the conversations that they might respond to.

Me, I'd rather just dump HOME_COOKING and RECIPES to put that traffic
in here.

Since you are now the moderator of all three, you can do whatever you
want. My vote would be to keep HOME_COOKING as it is and to dump
RECIPES as being an almost identical copy of H_C.

This week's theme is things to do with mayo for fishy stuff. None
of these recipes have been in this echo before, as I found them
elsewhere.

I cannot handle mayo. It is the vinegary taste that is off-
putting for me. I actually like the ingredients that go
into mayo except for the vinegar. I seem to have an overly
developed bitter tasting ability and I can taste bitterness
in everything. It's really annoying.

How are you with Kraft salad dressing? I have not tasted it in decades
and so cannot say whether it has a vinegar taste or not. I do not
detect a vinegar taste in Hellman's Mayo. I do taste it in ketcup.

For this recipe, I would skip the lettuce, tomatoes, mushrooms, chili
sauce, and hot pepper sauce. I would also not use American cheese, use
cheese whiz instead.
For our use, I would divided the ingredients by 3. and not need to do
two sessions in cooking the meat.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Philadelphia Hoagies
Categories: Sandwich
Yield: 6 servings

1 1/2 lb Boneless beef chuck steak
2 tb Butter
2 c Shredded American cheese
6 Hero rolls, split and warmed
3/4 c Chopped red onion
2 c Chopped lettuce
1 1/2 c Thinly sliced tomatoes
1 c Cooked sliced mushrooms
-Ketchup
-Chili sauce
-Hot pepper sauce

Place chuck steak in freezer for 15 minutes, until firm.
Cut into very thin slices.

Melt butter in a large skillet over moderate heat. Brown half of beef
slices on one side. With tongs, turn beef; sprinkle with
half of shredded cheese. Cover skillet; cook 1 to 2
minutes.

Pile beef mixture into 3 hero rolls; keep warm while preparing
remaining beef and cheese.

When all 6 rolls are filled, sprinkle beef with chopped red
onion. Pass lettuce, tomatoes, mushrooms, ketchup, chili
sauce, and hot pepper sauce to pile on beef as desired.

Per serving: 827 cal, 37 g fat, 112 mg cholesterol,
81 g carbohydrates, 5 g fiber,
40 g protein, 1110 mg sodium

From: Paul Casey Date: 12-14-00
Recipes

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:37:40, 21 Jul 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Sean Dennis wrote to Dave Drum <=-

And I'll reiterate my statement that were I in your situation and
wanted to do off-line messaging I'd use Dale Shipp's e-mail packets service. Back in the day I used to use a very similar service offered
by Karen Mintzias.

That's actually more insecure than a direct telnet connection. Really,
if Jim wanted to do it right, he'd use a separate computer, like a
laptop, for anything involving the Internet and keep any computer with
a need for security not only off of the Internet but a LAN also. Sneakernet only. That's my professional opinion.

Sometimes convenience and expediency trump security. And sometimies
that bites you on a really tender spot.

In any case, I am happy for everyone who participates in this echo, no matter how they participate.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Convenience Casserole
Categories: Poultry, Stuffing, Soups, Mushrooms, Vegetables
Yield: 4 Servings

4 c Meat pulled from a turkey
- carcass or rotisserie
- chicken
6 oz Box stuffing mix; prepared
10 3/4 oz Can cream of chicken or
- cream of mushroom soup
3 tb Milk or cream
1/2 c Mushrooms; sliced
5 oz Peas & carrots; 1/2 box

Pull the meat off the turkey or chicken. While doing
this have a pan of Stove-Top Stuffing cooking (follow
directions on the box).

Spray a baking dish with vegetable spray, and put chicken
in the bottom. Pour cream of mushroom or cream of chicken
soup over the chicken. Add milk or cream and stir mixture.
(If adding mushrooms or peas and carrots, do so now and
stir.)

Cover the chicken-soup mixture with the prepared
stuffing. Bake, at 350ºF/175ºC, for about 20 minutes
or until stuffing is done and mixture bubbles around
edges slightly.

You also can place in microwave and cook on medium-high
power for 15 minutes.

Serves 4.

Recipe from Maurice Puhlman

From: http://www..jannorris.com

Uncle Dirty Dave's Archives

MMMMM

... Ever notice that Soup for One is eight aisles away from Party Mix?
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Dale Shipp wrote to Sean Dennis <=-

I seem to remember a discussion during either Dale's or Clean Dave's
tour of duty as moderator asking about allowing Dave to post his
recipes in here. I remember several people complained that
too many recipes would "ruin the echo".

I would not now say that it would "ruin the echo", but I wonder how
many people would plow through Dave's 10 to 50 recipe postings to find
the conversations that they might respond to.

I'd not be posting as many as 50 in here. And those who chose not to
read the recipes could scroll right past. Single Ruth is our only user
who I know does online reading. Everyone else (I think) uses an OLR.

Me, I'd rather just dump HOME_COOKING and RECIPES to put that traffic
in here.

Since you are now the moderator of all three, you can do whatever you want. My vote would be to keep HOME_COOKING as it is and to dump
RECIPES as being an almost identical copy of H_C.

That's true. And it's because I'm the only poster in Recipes and damn
near the only poster in Home_Cooking - although H_C has some lurkers.

This week's theme is things to do with mayo for fishy stuff. None
of these recipes have been in this echo before, as I found them
elsewhere.

I cannot handle mayo. It is the vinegary taste that is off-
putting for me. I actually like the ingredients that go
into mayo except for the vinegar. I seem to have an overly
developed bitter tasting ability and I can taste bitterness
in everything. It's really annoying.

To Sean: Have you tried mayo made w/lemon juice? I noticed when making
a batch of "minute" mayo how much it starts out like Hollandiase.

How are you with Kraft salad dressing? I have not tasted it in decades and so cannot say whether it has a vinegar taste or not. I do not
detect a vinegar taste in Hellman's Mayo. I do taste it in ketcup.

Duke's Mayo has a fairly sharp vinegar presence. Kraft is nearly that
strong. And Hellman's/Best, as you say, not so much.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hollandaise Sauce
Categories: Five, Sauces, Eggs, Citrus
Yield: 1 Cup

3 lg Egg yolks
6 tb Butter
2 tb Lemon juice
1/4 c Water; almost boiling
1/2 ts Salt

Yields 1 cup

In top of double boiler heat beaten egg yolks.
Gradually add butter, 1 tablespoon at a time,
stirring constantly.

Cook over hot water, not boiling or it will
curdle, until thickened. Gradually add water
and lemon juice while stirring.

Add salt.

Serve immediately.

NOTE: I often add a pinch of white pepper - UDD

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... The Road to Enlightenemnt is long & difficult so bring lots of snacks.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hello Dale,

Wednesday July 21 2021 01:27, you wrote to me:

Since you are now the moderator of all three, you can do whatever you want. My vote would be to keep HOME_COOKING as it is and to dump
RECIPES as being an almost identical copy of H_C.

I might be the moderator but if there's people who leave because I do something they don't like, I'll be the proud "owner" of an empty conference. <G>

Dave has already said he'd not post that many recipes in here at a time. I have been very busy today and will be tomorrow so I'll think about it some more.

How are you with Kraft salad dressing? I have not tasted it in
decades and so cannot say whether it has a vinegar taste or not. I do
not detect a vinegar taste in Hellman's Mayo. I do taste it in
ketcup.

I dislike salad dressing too. I know, I'm weird.

For this recipe, I would skip the lettuce, tomatoes, mushrooms, chili sauce, and hot pepper sauce. I would also not use American cheese,
use cheese whiz instead. For our use, I would divided the ingredients
by 3. and not need to do two sessions in cooking the meat.

That's a big amount of food and I might allow the mushrooms and definitely use Cheese Whiz.

Here's something I'd definitely make though I would leave out the brown sugar:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crockpot Barbecue Beef Sandwiches
Categories: Beef, Bbq, Crockpot, Sandwiches
Yield: 10 Servings

3 lb Beef rump roast
3 tb Flour
15 oz Tomato sauce
1/2 c Onions-chopped
1/3 c Brown sugar; packed
2 tb Lemon juice
1 tb Beef instant bouillon
1 1/2 ts Chili powder
1 cl Garlic; chopped fine
1 ts Dry mustard
Hamburger buns

Rub flour into roast. Place in bottom of crockpot and add remaining
ingredients, except buns. Cook on low for about 14-16 hours. Serve
over buns.

MMMMM

-- Sean

... A wise man once said "go ask a woman."
--- GoldED/2 3.0.1
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Hello Dave,

Wednesday July 21 2021 10:35, you wrote to me:

Sometimes convenience and expediency trump security. And sometimies
that bites you on a really tender spot.

Yes, I know that first hand, computers or no.

Here's a recipe for you and yes, this is something I would make ... I have all of the ingredients:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Spam Mushroom Sandwiches
Categories: Pork, Sandwiches, Mushroons, Soups
Yield: 12 Servings

12 oz Can Spam; finely diced
10 3/4 oz Can condensed cream of
- mushroom soup
1/2 c Shredded cheddar cheese
1/4 c Chopped onion
12 sl Bread, toasted

In a bowl, combine Spam, soup, cheese and onion. spread mixture on
toasted bread. Place on a baking sheet. Broil 4-5 minutes or until
cheese is melted and bubbly.

Serves 12.

SOURCE: *The Great Taste of Spam Cookbook, By Hormel Foods POSTED BY:
Jim Bodle

Uncle Dirty Dave's Archives

MMMMM

-- Sean

... Red meat is not bad for you. Fuzzy green meat is bad for you.
--- GoldED/2 3.0.1
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Hello Dave,

Wednesday July 21 2021 10:44, you wrote to Dale Shipp:

I'd not be posting as many as 50 in here. And those who chose not to
read the recipes could scroll right past. Single Ruth is our only user
who I know does online reading. Everyone else (I think) uses an OLR.

I didn't think any of us read the echo online. I do occasionally log into my BBS and read messages online but Maximus has a pretty decent message system and I can skip over messages quickly and move things around. I prefer to use offline mail since I can take my time to respond to messages. Right now, I am using GoldEd, which as soon as I leave the program tosses the mail and gets it sent out, because I was working on the BBS and wanted to check netmail.

That's true. And it's because I'm the only poster in Recipes and damn near the only poster in Home_Cooking - although H_C has some lurkers.

We can bring them in here.

To Sean: Have you tried mayo made w/lemon juice? I noticed when making
a batch of "minute" mayo how much it starts out like Hollandiase.

I will try the lemon. That does sound good as I am a fan of citrus with orange, lemon, and lime being absolute favorites.

Not feeling too hot right now. My doctor increased the dosage of one of my diabetes meds and I have had a rather upset stomach all day.

It's Miracle Whip, baby! (This is not diabetic; Miracle Whip is not diabetic.)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tangy Miracle Whip Slices
Categories: Diabetic, Cheese, Main dish, Vegetables, Sandwiches
Yield: 1 Serving

1 Pita bread;
1 tb Miracle whip salad dressing;
-with
1 ts Horseradish;
2 sl Tomato
2 sl Cucumber;
2 sl Red onion;
3 sl Swiss cheese

Spread halved pita bread with 1 tbsp miracle whip salad dressing
mixed with 1/2 tsp horseradish. Fill with 2 slices of each: tomato,
cucumber and red onion. top with 3 slices swiss cheese. ( I made
this for a diabetic because it would be a good lunch of work or
school. By putting the vegetables in a container it would work. Also
I would use low-fat cheese and salad dressing. Just make it work for
the diabetic). 440 cal, 23.8 pro, 26.8 carbo, 26.5 fat, excellent
source of calcium.

Origin: Kraft What's Cooking magazine, 9th issue. Shared by: Sharon
Stevens, October/94.

MMMMM

-- Sean

... Ancient Chinese curse: may all your wishes be granted.
--- GoldED/2 3.0.1
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Sometimes convenience and expediency trump security. And sometimies
that bites you on a really tender spot.

Yes, I know that first hand, computers or no.

Here's a recipe for you and yes, this is something I would make ... I
have all of the ingredients:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Spam Mushroom Sandwiches
Categories: Pork, Sandwiches, Mushroons, Soups
Yield: 12 Servings

SOURCE: *The Great Taste of Spam Cookbook, By Hormel Foods POSTED BY:
Jim Bodle

Uncle Dirty Dave's Archives

I'm not a big fan of SPAM. Reminds me too much of C-Ration "Ham" and
Scrambled Eggs. Still, it doesn't trigger my gag reflex like bologna
does. And I did save all those SPAM recipes that Jim Bodle, the echo
SPAM and squid acolyte posted.

Armour claims that their Treet Luncheon Meat is not the same as SPAM.
And two positives do not make a negative. Yeah, right!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Treet Sandwich
Categories: Five, Pork, Vegetables, Cheese
Yield: 6 Servings

1 c American cheese
12 oz Can Treet luncheon meat
- (NOT Spam)
1/2 c Onion
1/2 c Dill pickle
2 tb Butter

Grind all ingredients together. Mix well. Spoon into
hot dog buns. Wrap in tin foil. Bake for 10 to 15
minutes.

May add more pickles and onion to your taste.

RECIPE FROM: https://www.cooks.com

Uncle Dirty Dave's Archives

MMMMM

... What do you get if you play New Age music backwards? New Age music

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Sean Dennis wrote to Dave Drum <=-

I'd not be posting as many as 50 in here. And those who chose not to
read the recipes could scroll right past. Single Ruth is our only user
who I know does online reading. Everyone else (I think) uses an OLR.

I didn't think any of us read the echo online. I do occasionally log

I think Single Ruth is the only one.

into my BBS and read messages online but Maximus has a pretty decent message system and I can skip over messages quickly and move things around. I prefer to use offline mail since I can take my time to
respond to messages. Right now, I am using GoldEd, which as soon as I leave the program tosses the mail and gets it sent out, because I was working on the BBS and wanted to check netmail.

That's true. And it's because I'm the only poster in Recipes and damn near the only poster in Home_Cooking - although H_C has some lurkers.

We can bring them in here.

Good luck with that. I've issued invitations.

To Sean: Have you tried mayo made w/lemon juice? I noticed when making
a batch of "minute" mayo how much it starts out like Hollandiase.

I will try the lemon. That does sound good as I am a fan of citrus
with orange, lemon, and lime being absolute favorites.

Not feeling too hot right now. My doctor increased the dosage of one
of my diabetes meds and I have had a rather upset stomach all day.

It's Miracle Whip, baby! (This is not diabetic; Miracle Whip is not diabetic.)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tangy Miracle Whip Slices
Categories: Diabetic, Cheese, Main dish, Vegetables, Sandwiches
Yield: 1 Serving

Wouldn't fly at my house. I'm not fan of Miracle Wimp. Mayo or nothing
is my personal motto.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: KFC Style Cole Slaw
Categories: Salads, Dairy, Chilies
Yield: 6 Servings

6 c Cabbage; shredded
1 c Carrots; shredded fine
1/4 c Sugar
1/2 ts (ea) salt & pepper
1/2 c Milk
1 c Mayo; NOT Miracle Wimp
1/2 c Buttermilk
1/2 ts Celery seed
3 ds Hot pepper sauce; or more
3 tb Minced onion

This is pretty close to the Colonel's cole slaw. As
close as I could get it, anyway. - UDD

Toss cabbage lightly with sugar, carrots, salt and
pepper.

Drench all with milk. Cover and refrigerate about 15
minutes.

Meanwhile combine the mayo, buttermilk, celery seed,
pepper sauce and onion. Mix well with cabbage.

Refrigerate again at least 1 hour.

Before serving drain some of the liquid. This
settles quite a bit. Keeps for 24 hours.

From: Uncle Dirty Dave's Copy-cat Attempts

Uncle Dirty Dave's Kitchen

MMMMM


... URA Redneck if your mailbox holds up one end of your clothesline.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Sean Dennis wrote to Dale Shipp <=-

Since you are now the moderator of all three, you can do whatever you want. My vote would be to keep HOME_COOKING as it is and to dump
RECIPES as being an almost identical copy of H_C.

I might be the moderator but if there's people who leave because I do something they don't like, I'll be the proud "owner" of an empty conference. <G>

I'm with Dale on this.

Dave has already said he'd not post that many recipes in here at a
time. I have been very busy today and will be tomorrow so I'll think about it some more.

How are you with Kraft salad dressing? I have not tasted it in
decades and so cannot say whether it has a vinegar taste or not. I do
not detect a vinegar taste in Hellman's Mayo. I do taste it in
ketcup.

I dislike salad dressing too. I know, I'm weird.

If he means Miracle Wimp it has a definite vinegar bite. Other Kraft
salad dressings vary ........ and there is a big range. I often use a
jug of Creamy Italian as a marinade

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Chicken & Rotini Primavera
Categories: Poultry, Pasta, Vegetables, Sauces
Yield: 4 Servings

1/2 lb Dry rotini
2 tb Oil
1 lb Chicken; in cubes
1 lb Vegetable mix; thawed *
4 oz Cream cheese
1/2 c Italian dressing
1/2 c Milk

Recipe courtesy: Anne Coleman

* I really like "California Medley" in this - UDD

Cook rotini per package directions to desired doneness.
Drain well and keep warm.

Heat oil in a heavy skillet over medium-high heat. Add
chicken cubes and cook until no longer pink.

Combine cream cheese, dressing and milk and whisk until
smooth.

Add thawed frozen vegetables to chicken along with sauce
mixture. Stir well and heat through - about 5 minutes.

Serve.

Yield: 4 servings

From: http://family.go.com

Uncle Dirty Dave's Kitchen

MMMMM

... Do not let the sands of time get in your lunch -- National Lampoon

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hello Dave,

Thursday July 22 2021 10:45, you wrote to me:

I'm not a big fan of SPAM. Reminds me too much of C-Ration "Ham" and Scrambled Eggs. Still, it doesn't trigger my gag reflex like bologna
does. And I did save all those SPAM recipes that Jim Bodle, the echo
SPAM and squid acolyte posted.

I do keep SPAM in my pantry for emergencies and I do eat it every so often. I like the taste but not the high sodium content which why it is a limited treat for me.

Armour claims that their Treet Luncheon Meat is not the same as SPAM.
And two positives do not make a negative. Yeah, right!

I always thought they were the same product from different manufacturers.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 287079 Spam & Cheese Casserole
Categories: Spam, Casseroles
Yield: 1 Servings

1 cn Cream of celery or mushroom
-soup
1 cn Spam or ham
1 c Cooked macaroni
1/2 c Grated cheese

Cook onion in 1 tablespoon butter; add cream of mushroom soup, pour in
casserole dish and add macaroni. Then place sliced or chunked Spam
on top and cover with grated cheese. Cook at 350 degrees for 30
minutes. Submitted By BARRY WEINSTEIN On 04-01-95

MMMMM

-- Sean

... Lynch's Law: when the going gets tough, everybody leaves.
--- GoldED/2 3.0.1
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Dave Drum wrote to Sean Dennis <=-

That's true. And it's because I'm the only poster in Recipes and damn near the only poster in Home_Cooking - although H_C has some lurkers.

Yeah, I've noticed the lurkers.

Good luck with that. I've issued invitations.

All we can do is try.

Wouldn't fly at my house. I'm not fan of Miracle Wimp. Mayo or nothing
is my personal motto.

I have never heard one person say they'd rather have Miracle Whip than
mayo if given their druthers.

Some good news: I was able to copy over my Meal-Master install on my
OS/2 computer to my current Windows computer without issue. So I now
have MM again. I'm switching this computer back over to Linux and will
be doing mass importation of recipes again.

Question about MM: can I copy the catagories from one database to
another? I'm about to import 150,000 more recipes from files I've
created and don't want to have to hand-edit each database's file.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Meatloaf with Mushrooms and Herbs
Categories: Main dish, Chicken, Seandennis, Low-cal
Yield: 4 Servings

2 T Extra-virgin olive oil plus
Additional for brushing
2 c 1/3-inch cubes crustless
Day-old pain rustique
1 c Low-salt chicken broth
8 oz Sliced buttom mushrooms
2 Large eggs, lightly beaten
1/4 c Minced shallots
2 T Chopped fresh Italian
Parsley
1 T Chopped fresh thyme
2 t Coarse kosher salt
1/2 t Ground black pepper
1 lb Ground turkey (15% fat)
1 lb Ground turkey breast

PREPARATION

Preheat oven to 350 degrees F. Brush 8 1/2 x 4 1/2 x 2 1/3-inch loaf
pan with olive oil.

Toss bread with broth in large bowl. Let stand until bread absorbs
broth and softens, about 10 minutes. Mix in mushrooms, eggs,
shallots, parsley, thyme, coarse salt, pepper, and 2 tablespoons oil.

Add turkey; mix just until blended. Transfer to pan, mounding in
center. Bake until thermometer inserted into center registers 170oF,
about 1 hour 25 minutes. Let rest 15 minutes before serving.

Per serving: 328.9 kcal calories, 36.5% calories from fat, 13.4 g
fat, 3.6 g saturated fat, 129.2 mg cholesterol, 22.2 g carbohydrates,
1.4 g dietary fiber, 2.8 g total sugars, 20.8 g net carbs, 29.0 g
protein

Nutritional analysis provided by Bon Appetit

Recipe by Maria Helm Sinskey

From:
http://www.epicurious.com/recipes/food/views/turkey-meatloaf-with-mush
oom s-and-herbs-355229

MM'd by Sean Dennis (1:18/200@Fidonet) on 31 January 2017.

MMMMM

-- Sean


... Some days it take effort to just keep up with the losers.
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

Sean Dennis wrote to Dave Drum <=-

I'm not a big fan of SPAM. Reminds me too much of C-Ration "Ham" and Scrambled Eggs. Still, it doesn't trigger my gag reflex like bologna
does. And I did save all those SPAM recipes that Jim Bodle, the echo
SPAM and squid acolyte posted.

I do keep SPAM in my pantry for emergencies and I do eat it every so often. I like the taste but not the high sodium content which why it
is a limited treat for me.

I don't care for the taste at all - it's tolderable. But only just.

Armour claims that their Treet Luncheon Meat is not the same as SPAM.
And two positives do not make a negative. Yeah, right!

I always thought they were the same product from different
manufacturers.

Only in that TREET is a copy-cat. Armour makes a LOT of canned meats.

Vienna Sausage, Potted Meat, Roast Beef w/gravy, Luncheon Meat (separate
from TREET), Sliced Dried Beef, Corned Beef, and, of course Chilli (ugh)
Stew and both roast beef and corned beef hash. It's ALL lowest common denominator neck filler.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamed Chipped Beef *
Categories: Beef, Dairy, Breads
Yield: 4 Servings

2 tb Butter
2 tb All-purpose flour
1 1/2 c Milk
2 1/4 oz Jar ARMOUR STAR Sliced Dried
- Beef; rinsed, chopped
1/2 ts Prepared yellow mustard
8 sl White bread; toasted

* Known in the US military services worldwide as
Foreskins on Toast

Melt butter in saucepan. Add flour and cook 1 minute.
Add milk all at once. Cook and stir until thickened
and bubbly. Add beef and mustard and heat through.

Serve over toast with a side of corned beef hash.

Makes 1 1/2 cups

FROM: http://www.armour-star.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Epic things start with small, humble steps." -- Vishen Lakhlanl

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Sean Dennis wrote to Dave Drum <=-

Question about MM: can I copy the catagories from one database to
another? I'm about to import 150,000 more recipes from files I've
created and don't want to have to hand-edit each database's file.

I don't know the answer to that. I don't think it's important. If I am
editing a recipe's categories and I enter one that isn't in my list MM
asks, "(K)eep, (A)dd, (D)elete". There is a finite limit to the number
of categories but I'm unsure what that is - I haven't hit it yet.

AFAIK the Categories are just to help sort and search. And MM will find
a category that is not in its list - although it may ask Keep, etc.
Just hit the "Escape" key to hand enter a category not on your list.

That's a good thing as some of MLoo's entries have one-off categories
like "weird" or "exotic".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Snails w/Frogs' Legs (Escargots Aux Grenouilles)
Categories: Game, Exotics, Wine, Dairy
Yield: 4 Servings

48 Burgundy snails
Court bouillon
4 Shallots
Chives
3/4 c White Macon wine
24 lg Frog's legs
1/2 c Milk
Flour
4 tb Butter
Salt & pepper
Chopped parsley; garnish

Cook the snails in advance in a court bouillon, then
remove them from their shells. [There's a description
of court bouillon in "Joy of Cooking." Basically, a
court bouillon is an aromatic liquid or stock, often
containing wine, vinegar or lemon juice, used mainly
for cooking fish and shellfish, but also sometimes
white offal (variety meats) and some white meats.]

Chop them, together with the peeled shallots and a
small bunch of well-washed chives. Place these
ingredients in a saucepan with the wine, cover and
simmer for 1 hour.

Meanwhile, soak the frogs' legs in the milk for 1
hour. Drain them, then roll in flour and saute in
the butter in a frying pan over a brisk heat for 10
minutes. Add the snails, together with their cooking
juices, and season with salt & pepper. Turn up the
heat and cook for a further 5 minutes.

Sprinkle with chopped parsley and serve.

Looking at the ingredients, I figure that this'll
feed 4 as a main course or 8 as an appetizer. - UDD

From "Larousse Traditional French Cooking."

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "When the debate is lost slander becomes the tool of the losers" --Socrates

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Dave Drum to Jim Weller <=-

I'm a fatalist. If the black hats are after me they'll get me.

Telnet is notorious which is why the whole world dropped it 25
years ago. For one thing, passwords are exchanged in plain text. My
IT guy at work says avoid. I never ask him why, just follow his
advice. And Roslind's main client, the Government of Canada, says
keep it off her machine with its confidential mental health records.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tuna Croquettes with Dill Sauce
Categories: Tuna, Fritter, Fillings, Sauces
Yield: 6 Servings

DILL SAUCE:
1 c Sour cream
1 tb Sweet pickle relish
1/2 c Mayonnaise
2 ts Lemon juice
1 ts Dried dill weed
TUNA CROQUETTES:
2 Cans (12 oz) chunk tuna
Drained and flaked
3 Eggs, beaten
1/2 c Instant mashed potato flakes
1/2 sm Onion, finely chopped
2 tb Finely chopped parsley
1/2 ts Black pepper
1/4 ts Salt
1/4 c Plain bread crumbs
4 tb Butter

To prepare Dill Sauce: In a small bowl, stir together all
ingredients until well mixed; cover and refrigerate until ready to
serve.

To prepare Tuna Croquettes: In a large bowl, combine tuna, eggs,
potato flakes, onion, parsley, pepper and salt; mix well. Shape
into 12 round patties, each about 1/2 inch thick. Place bread
crumbs in a shallow dish. Completely coat each patty with bread
crumbs.

In a large skillet, melt 2 tablespoons of the butter over medium
heat. Cook patties in batches 4 to 5 minutes on each side, or
until golden brown, adding more butter to the skillet as needed.
Serve immediately with Dill Sauce.

From Mr. Food Magazine
From: Jessann

MMMMM

Cheers

Jim


... Baking is a combination of art, science and magic.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)

JIM WELLER wrote to DAVE DRUM <=-

I'm a fatalist. If the black hats are after me they'll get me.

Telnet is notorious which is why the whole world dropped it 25
years ago. For one thing, passwords are exchanged in plain text. My

The whole world includes me and *I* didn't drop it. Nor did the SysOps
of the BBSes that I call. So that's a specious statement. I use the same password on all BBSes - and nowhere else. If some black hat get that
password he can log onto a BBS as me. Big whoop.

IT guy at work says avoid. I never ask him why, just follow his
advice. And Roslind's main client, the Government of Canada, says
keep it off her machine with its confidential mental health records.

Does Roslind ever BBS?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hacked Chicken w/Hot Oil & Browned Szechuan Peppercorns
Categories: Oriental, Poultry, Chilies
Yield: 6 Appetizers

6 cl Garlic
1/4 c Coriander; roots & stems
6 tb Sesame paste
4 tb Thin soy sauce
3 tb Shao hsing
3 tb Honey
2 tb Sesame oil
4 ts Rice vinegar
1 1/2 ts Hot chilli oil
2 Scallions; green only
- chopped
1/2 ts Szechuan peppercorns
2 Whole chicken breasts

Recipe courtesy David Rosengarten

In a mortar and pestle puree the garlic and coriander.
Transfer mixture to a bowl and add the sesame paste, soy
sauce, shao hsing, honey, sesame oil, rice vinegar,
chile oil, and scallions and mix together.

Brown the Szechuan peppercorns for 5 minutes in a dry
cast-iron skillet over low heat, stirring occasionally.
Grind them, then sieve them and add to the bowl with
the sauce.

Boil the chicken breasts in lightly salted water for 6
to 7 minutes, until just past pink. Refresh them under
cold water. When cool, skin and bone them. Pull apart
the meat into strips.

Arrange meat on a serving plate. Pour over sauce and
serve.

Yield: 6 appetizer servings

SOURCE: TV Food's Taste Show; SHOW #TS4888 1996

MM Format by Dave Drum - 12 February 1997

Uncle Dirty Dave's Archives

MMMMM

... In New Jersey, they cook hotdogs in deep fryers. Nuff said.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Dale Shipp to Sean Dennis <=-

My vote would be to keep HOME_COOKING as it is and to dump
RECIPES as being an almost identical copy of H_C.

Hey Sean, my thoughts too.

MMMMM----- Recipe via M4al-Master (tm) v8.06

Title: Barbecue Pork Leg
Categories: Pork, Chilies, Bbq, Potatoes, British
Yield: 4 Servings

4 Pork legs
450 g Mixed vegetables; (1lb)
450 g New potatoes; (1lb)
3 tb HP sauce
BARBECUE SAUCE:
290 ml Water; (10fl oz)
290 ml Tomato ketchup; (10fl oz)
3 tb Worcestershire sauce
3 tb Soya sauce
3 tb Lime juice
225 g Sugar; (8oz)
1/2 tb Tabasco
1/8 l Oil
2 Garlic cloves; finely
-chopped
Salt and pepper

Mix all the ingredients for the barbecue sauce. Bring to the boil and
let simmer for about 30 minutes. Take off the heat and leave to cool.
Ready to use when cold.

Boil the legs until tender, then, marinate with the barbecue sauce for
about 24 hours. To be baked in the oven for about 20 minutes at
200?C/400?F/gas mark 6.

To be served in a frying pan with the mixed sauteed vegetables and
boiled new potatoes.

(Surely, they mean 4 slices of pork from the ham section and not 4
whole pork legs! - JW)

MMMMM





Cheers

Jim


... Even on the Serengeti it ain't a BBQ if there ain't some kind of beer

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
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