Quoting Dale Shipp to Jim Weller <=-

The first paragraph of this recipe seems clear, but the second
paragraph wonders me. I also doubt that an entire loaf of bread is needed. The topping does look good.

Title: MUSHROOM SANDWICHES
Yield: 4 Servings

MM defaults to 4 servings if the author does not plug in a number.
That should read 12 to 16 servings

1/2 lb Mushrooms

8 oz mushrooms = 2 cups = 32 tb = so 12 to 16 portions

1 Loaf Bread

12 to 16 slices

Spread on bread, cut in small portions

I would cut each slice of bread into quarters (4 small squares or 4
triangles).

DS, or make roll with one slice

and cut roll in half. Toast on all sides

If each slice of bread was rolled up they could be oven toasted
in a large baking pan. You could turn the rolls by gently shaking
the pan. The oven should be pre-heated to at least 450 F for
something like that, so the bread browns quickly on the outside
before the filling boils, leaks and burns.



Cheers

Jim


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JIM WELLER wrote to DALE SHIPP <=-

The first paragraph of this recipe seems clear, but the second
paragraph wonders me. I also doubt that an entire loaf of bread is needed. The topping does look good.

Title: MUSHROOM SANDWICHES
Yield: 4 Servings

MM defaults to 4 servings if the author does not plug in a number.
That should read 12 to 16 servings

MM or MMCONV? I have "hand entered" recipes in MM format and forgot the quantity number. MM imported them as entered - with a number of servings.

I just took a look at my MMCONV v2.10 and there is entry for "Yield" to
be adjustable as a default. My default category if I forget to enter
anything in the "Categories:" line is "FIXIT".

Doing a search on "FIXIT" gives me 5 recipes I have to go back and fix.
Must have been in a real hurry when I imported those.

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

Title: Memphis Dry-Rub Ribs
Categories: Fixit
Yield: 3 servings

MMMMM----------------------------RUB---------------------------------
1/2 c (packed) dark brown sugar
1/4 c Hot paprika
2 tb Kosher salt
2 tb Onion powder
2 tb Garlic powder
1 tb Ground black pepper
1 1/2 ts Cumin seed
1 1/2 ts Dry mustard

MMMMM----------------------------RIBS---------------------------------
4 lb Bone-in country pork rib
- rack
Crushed unsalted peanuts;
Garnish (opt)

MAKE THE RUB: In a large bowl, combine all rub
ingredients and mix well.

PREPARE THE RIBS: Rinse the pork ribs then pat dry and
place on a medium sheet pan, fat side up. Coat the ribs
all over with the dry rub. Place in the fridge uncovered
for at least 7 hours or overnight.

Set oven @ 350°F/175°C. Line a baking sheet with foil
and place a wire rack on top. Transfer ribs to rack and
cook, uncovered, 1 1/2 hours. Cover with foil and cook
for an additional 1 hour.

Let rest for 30 minutes before slicing into individual
ribs. Garnish with crushed peanuts, if desired.

By: Nicole Taylor

Yield: 3 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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