Dave Drum wrote to Sean Dennis <=-
From here down is waaaaaay TMI. I much prefer Dale's posting. Bv)=
Since my BBS is considered the "home" of COOKING for the network, my stats
are more for the sysops who carry this echo to keep track of traffic flow,
et cetera. As it is, I leave out half of the information that report can generate. What Dale's system sees and what mine might see might be two different things and that's why I post my report. It's not just for my own guilty pleasure; my system generates an internal report that's well over
2000 lines long for mail information. Remember that I have not one but four Fidonet feeds to keep track of and I get echomail from different places so I like to keep up on all of that.
If I do post that monthly, skip it. If it doesn't interest you, that's fine by me but as the moderator of the echo and a sysop, I do like to share statistics about what is one of the busiest echoes in Fidonet.
Speaking of messages, did you get my messasge to you on my BBS about your recipe collection? I've assimilated most of what Bill gave me. He gave me
so much that I had to create two databases to hold it all. I also imported
a little over 110,000 recipes that I collected myself. So now, between everything, I estimate I've got a quarter-million recipes. Of course, I figure that 10-15% are probably duplicates.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Parmesan Herb Muffins
Categories: Muffins, Microwave, Breads
Yield: 4 servings
2 c Unbleached Flour
1 tb Sugar
1 1/2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Sage Leaves, Crumbled
1/2 c Chopped Fresh Parsley
1/4 c Grated Parmesan Cheese
1 1/4 c Butter/Sour Milk
1/4 c Butter/Margarine, Melted
1 lg Egg
OVEN DIRECTIONS: Heat oven to 400 degrees F. Grease bottoms of 12
muffin pan cups or line with paper baking cups. Lightly spoon flour
into measuring cup; level off. In large bowl, combine flour, sugar,
baking powder, baking soda, sage, parsley and cheese, blend well. Add
butter/sour milk, margarine and egg; stir just until dry ingredients
are moistened. Fill prepared muffin cups two-thirds full. Bake at
400 degrees F. for 15 to 20 minutes or until toothpick inserted in
center comes out clean. Serve hot.
MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using
6 cup microwave-safe muffin pan, line each with 2 paper baking cups to
absorb moisture during baking. Fill cups half-full. Sprinkle top of
each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2
1/2 to 3 minutes or until toothpick inserted in center comes out
clean, rotating pan a half-turn halfway through baking. Remove
muffins from pan and immediatedly discard outer baking cups. Cool 1
minute on wire rack before serving. Repeat with remaining batter.
MMMMM
-- Sean
... Windows is for fun, OS/2 is for getting things done.
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