• Cooking the Books

    From Dave Drum@1:3634/12 to Shawn Highfield on Wed Aug 11 05:45:00 2021
    Shawn Highfield wrote to Dave Drum <=-

    I had one of those until the black mold took over my tin can. It was in
    a loose-leaf (three-ring notebook) format. And many/most of the pages
    had reinforcements on the holes. Bv)=

    Sounds exactly like ours. :) We also have lots of newspaper clippings glued and stuck all over in there. (Her mother wasn't super orginized)
    I lost everything to black mold myself, but it was before Andrea and I moved in together.

    The problem with the newspaper clippings is that they turn brown and get
    very fragile over time. I learned, as soon as I knew what a text file
    was, to transfer the newsprint copy to digital - even if I couldn't add
    the pretty pixtures.

    with the caveat: "Caution These are large PDF files / Downloading will takes time. You will need to refresh the browser if PDF download
    stops."

    Glad someone took the time to do that for archiving.

    And Sean Dennis (in this packet) says he will dowsuck them and store
    them for access on his BBS. Maybe he'll even pound them into Meal Monster format. Bv)= (hint hint)

    ... "If the blind lead the blind, both shall fall into the ditch."

    I've met those folks driving/aiming cars on my city streets.

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

    Title: Blind Date Cookies
    Categories: Cookies, Snacks, Fruits, Nuts
    Yield: 30 Servings

    30 lg Pitted dates
    30 lg Walnuts; halves
    1 1/4 c All-purpose flour
    1/4 ts Salt
    1/4 ts Baking powder
    1/2 ts Baking soda
    4 tb Butter
    1/2 ts Vanilla extract
    3/4 c Light brown sugar; firm
    - packed
    1 lg Egg
    1/2 c Sour cream

    MMMMM---------------------------GLAZE--------------------------------
    4 tb Butter
    1 c Confectioner's sugar
    1/2 ts Vanilla extract
    2 tb (to 3 tb) milk

    Adjust a rack to the top position in the oven and set
    the oven to 400ºF/205ºC. Cut parchement to fit cookie
    sheets.

    Slit one long side of each date, stuff with one walnut
    half or a few pieces of walnut. Close the date around
    the nut and set aside.

    Sift together the flour, salt, baking powder and baking
    soda and set aside.

    Cream the butter, add the vanilla and the sugar and beat
    to mix well. Add the egg and beat thouroughly. On the
    lowest speed gradually add half the dry ingredients,
    then all of the sour cream, then the remaining dry
    ingredients. Scrape the bowl after each addition and
    beat only until combined. Transfer the dough to a
    shallow bowl for easier handling.

    Using two forks, drop each stuffed date into the the
    dough and roll it around until it is completely coated.
    There will be enough dough to cover each date, but
    don't overdo it or you won't have enough to go around.

    Using the forks, place the dough coated dates 2" - 3"
    apart on the prepared cookie sheets.

    Bake one sheet at a time for about 10 minutes until
    lightly browned.

    While baking, prepare the glaze. Melt the butter and
    mix it well with the remaining ingredients, using only
    enough milk to make the mixture the consistency of soft
    mayo. Keep the glaze covered when you are not using it.

    Remove the cookies form the oven. With a pastry brush,
    immediatley brush the tops with a generous coating of
    the glaze. Transfer cookies to a rack to cool. Let them
    stand until the glaze is dry.

    Recipe by: Maida Heater's Book of Great Cookies

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:3634/12 to Sean Dennis on Wed Aug 11 06:10:00 2021
    Sean Dennis wrote to Dave Drum <=-

    The recipes are available as PDFs from: http://www.maderitechair.com/60's%20Cook%20Book.html

    I'll download those, bundle them up appropriately, and offer that for download fromn my BBS. Thanks for that!

    I've already downloaded them - but I ain't gots a BBS any more. Bv)=
    Maybe some masochist will MM them.

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

    Title: Whole Wheat Biscuit Mix
    Categories: Breads
    Yield: 48 Servings

    6 c All-purpose flour *
    4 c Whole wheat flour *
    1/3 c Baking powder
    1/4 c Sugar
    2 ts Salt
    2 c Lard or Crisco shortening

    * It is permissible to play with proportions of white to
    whole-wheat up to just 10% white flour. Any less than 10%
    white flour does not seem to do well for some reason.
    ~ UDD

    In an extra-large bowl stir together flours, baking
    powder, sugar, and salt. Cut in shortening till mixture
    resembles coarse crumbs. Store in an airtight container.

    To use, bring mix to room temperature if frozen. Spoon mix
    lightly into a measuring cup; level off with a spatula.
    Continue as directed in variations.

    Makes about 12 cups.

    For a four biscuit batch of Basic Biscuits:

    Stir together 1 cup Biscuit Mix and 1/4 cup milk just till
    dough clings together. On a floured surface, knead dough
    gently 10 to 12 strokes. * Roll to 1/2" thickness. Cut
    with a 2 1/2" biscuit cutter. Place on an ungreased baking
    sheet. Bake in a 450ºF/230ºC oven 8 to 10 minutes or till
    biscuits are golden.

    Makes 4 biscuits.

    * Do not over-knead or you will get tough biscuits - AKA
    "sinkers". My Dad was a master at making biscuits and it
    really torqued my Mom's jaws that she couldn't do as
    well. Bv)=

    Better Homes & Gardens 1954 Cookbook

    MM Format by Dave Drum

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Shawn Highfield@1:229/452 to Dave Drum on Thu Aug 12 10:22:46 2021
    Dave Drum wrote to Shawn Highfield <=-

    The problem with the newspaper clippings is that they turn brown and
    get very fragile over time. I learned, as soon as I knew what a text
    file was, to transfer the newsprint copy to digital - even if I
    couldn't add the pretty pixtures.

    I add the recipes she uses often to the database here. I export them as
    web pages so we can access them on the phones.

    And Sean Dennis (in this packet) says he will dowsuck them and store
    them for access on his BBS. Maybe he'll even pound them into Meal
    Monster format. Bv)= (hint hint)

    That would take some time, but be worth it for people. Release the
    database. ;)

    Shawn

    ... Useless Invention: Braille Toilet Paper.

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  • From Ruth Haffly@1:396/45.28 to Dave Drum on Wed Aug 11 12:28:26 2021
    Hi Dave,

    Title: Whole Wheat Biscuit Mix
    Categories: Breads
    Yield: 48 Servings

    6 c All-purpose flour *
    4 c Whole wheat flour *
    1/3 c Baking powder
    1/4 c Sugar
    2 ts Salt
    2 c Lard or Crisco shortening

    * It is permissible to play with proportions of white to
    whole-wheat up to just 10% white flour. Any less than 10%
    white flour does not seem to do well for some reason.
    ~ UDD

    I've used all whole wheat flour with no problems. Since we grind our
    own, we keep both the pastry (soft, spring) and bread type (hard,
    winter) wheat on hand. When I make the mix, I'll use about 5 cups of the
    bread wheat, 3 cups of the pastry wheat in it. I've not used any white
    flour in decades.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Matthew 6:11 | Give us this day our daily bread.

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  • From Sean Dennis@1:18/200 to Dave Drum on Thu Aug 12 15:33:02 2021
    Dave Drum wrote to Sean Dennis <=-

    I've already downloaded them - but I ain't gots a BBS any more. Bv)= Maybe some masochist will MM them.

    2.1GB is a lot of recipes. I'm going to break that into seven archives of three PDFs each and put that on the BBS. Once I get a more comfortable operating position set up here with a good keyboard, I'll MM some of my favorites.

    I have the 12th edition of the BH&G New Cookbook here. I bought it several years ago to help my then-wife to cook. It didn't work and the cookbook
    wound up with me. :D

    Here's a sandwich for you to make up for the last recipe:

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

    Title: Dagwood Bumstead Sandwich
    Categories: Sandwiches
    Yield: 1 Servings

    3 lg Onions
    1 Head lettuce
    4 Tomatoes, sliced
    1 Lobster tail
    1 Eagle talon
    1 Fish (pref.2-days old)
    1 Pot spaghetti
    - Cold and gooey
    1 lb Bacon (cooked?)
    1 Meatloaf
    1 Ham
    1 Fried egg (over easy)
    1 String of sausages
    1 Mayonnaise, gallon
    1 Jar of pickle relish
    1 Tin of sardine in oil
    1 Bottle of ketchup
    1 Bottle Sweet mustard
    1 Hot mustard
    1 Loaf Bread
    Assorted cheese
    Assorted vegetables
    Assorted olives

    NOTES FROM MINNEAPOLIS STAR TRIBUNE: Now that he has announced that
    his joining his wife's catering business, cartoon chowhound Dagwood
    Bumstead is releasing the recipe for his famous Dagwood sandwich. See
    ingredients above. See directions below.

    DIRECTIONS: Arrange the ingredients between two slices of bread.
    Serves one.

    From: King Features Syndicate Originally posted by: Elaine Caldwell
    (KVNH17B)

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

    MMMMM

    -- Sean

    ... I'm not confused, I'm just well-mixed.
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  • From Sean Dennis@1:18/200 to Shawn Highfield on Thu Aug 12 16:12:20 2021
    Shawn Highfield wrote to Dave Drum <=-

    That would take some time, but be worth it for people. Release the database. ;)

    As I said to Dave in this packet, once I have a more comfortable place to do it, I will transcribe some of those recipes. Many of them are online
    already.

    Another sandwich:

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

    Title: Grilled Salmon Sandwich
    Categories: Fish, Low-cal, Sandwiches
    Yield: 4 Servings

    4 Salmon fillet, 3 oz;
    -skinned
    1/2 ts Tarragon, dried; crushed
    1/4 ts Salt
    1/8 ts Pepper, black
    2 ts Olive oil
    2 Garlic clove; minced
    1/4 c Chicken broth
    1 tb Sweet pickle relish
    2 ts Lemon juice
    1 pn Cayenne
    1 1/2 c Boston lettuce leaves
    1/2 c Plum tomatoes; sliced
    4 sl Pumpernickel; 1 oz

    Spray indoor ridged grill with nonstick cooking spray; heat over
    medium heat. Or, prepare outdoor grill according to manufacturer's
    directions.

    Sprinkle salmon on both sides with tarragon, salt and black pepper.
    Grill 5 minutes on each side, until fish is cooked through.

    Meanwhile, to prepare sauce, in small nonstick skillet, heat oil. Add
    garlic; cook, stirring constantly, 2 minutes. Stir in broth, relish,
    lemon juice and red pepper; cook, stirring frequently, 2-3 minutes,
    until sauce boils and reduces slightly. Remove from heat.

    To assemble sandwich, divide lettuce and tomato evenly over bread.
    Place salmon on top and drizzle evenly with sauce.

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

    MMMMM

    -- Sean

    ... $$$ not found -- A)bort, R)efinance, D)eclare bankruptcy
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  • From Dale Shipp@1:261/1466 to Sean Dennis on Fri Aug 13 01:58:06 2021
    On 08-12-21 16:12, Sean Dennis <=-
    spoke to Shawn Highfield about Re: Cooking the Books <=-

    That would take some time, but be worth it for people. Release the database. ;)

    As I said to Dave in this packet, once I have a more comfortable place
    to do it, I will transcribe some of those recipes. Many of them are online already.

    You mentioned making some number of PDF files for folks to download. Is
    there a reason for making PDF instead of TXT files? The PDF files would require converting to TXT before trying to importing into MMCONV or
    MealMaster.


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

    Title: Bulgarian Red Pepper Stew
    Categories: Digest, Lacto
    Yield: 1 servings

    1/2 c Dried lentils
    1/2 c Dried navy pea beans (small
    White beans)
    2 lg Onions, chopped
    6 md Red bell peppers, seeded and
    Chopped
    2 ts Dried basil
    1 ts Dried marjoram
    1/4 ts Dried thyme
    1/4 ts Cayenne (to taste)
    1 1/2 ts Paprika
    1/4 ts Salt
    1/8 ts Ground black pepper
    3 To 3 1/2 cups vegetable
    Stock (2 cans)
    1 6 oz can prune juice
    1/4 c Dry red wine (optional)
    2 tb Dry sherry (optional)
    1/4 c Tomato paste
    Plain nonfat yogurt(opt)
    Fresh parsley

    Cover lentils and navy beans with plenty of water and soak 4 hours or
    overnight. Drain. In a large nonstick saucepan, saute onions in
    sherry or red wine or stock until soft (5 minutes) Stir in bell
    pepper and saute 5 minutes more. Add basil, marjoram, thyme,
    cayenne, paprika and cayenne, saute another few minutes. Pour in
    remaining stock, wine or sherry. Add drained lentils and beans.
    Bring to a boil, then lower heat and simmer gently about 1 1/2 hours
    or until beans are soft. Mix in tomato paste, prune juice, salt and
    pepper to taste. Cook for several minutes more. If the stew seems
    too thick, add more stock or water. Serve garnished with yogurt and
    chopped parsley.

    From: maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran) Fatfree
    Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith,
    S.Smith34, TXFT40A@Prodigy.com using MMCONV
    :slightly adapted from _Sundays at Moosewood_ cookbook:

    MMMMM


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  • From Dave Drum@1:229/452 to Ruth Haffly on Fri Aug 13 10:19:16 2021
    Ruth Haffly wrote to Dave Drum <=-

    Title: Whole Wheat Biscuit Mix
    Categories: Breads
    Yield: 48 Servings

    6 c All-purpose flour *
    4 c Whole wheat flour *
    1/3 c Baking powder
    1/4 c Sugar
    2 ts Salt
    2 c Lard or Crisco shortening

    * It is permissible to play with proportions of white to
    whole-wheat up to just 10% white flour. Any less than 10%
    white flour does not seem to do well for some reason.
    ~ UDD

    I've used all whole wheat flour with no problems. Since we grind our
    own, we keep both the pastry (soft, spring) and bread type (hard,
    winter) wheat on hand. When I make the mix, I'll use about 5 cups of
    the bread wheat, 3 cups of the pastry wheat in it. I've not used any
    white flour in decades.

    That may be the difference. I typically use Bob's Red Mill or Hodgson
    flours on my "projects" and specials. But I also use (former) hometown Pillsbury in many things.

    Using less than 10% white flour in that biscuit recipe gives me sinkers,
    every time. With a little black paint they can be hockey pucks.

    This is one that I make at holiday time when invited for dinner at a friend's/relative's crib.

    Really had to hunt for blackstrap molasses last time. Until I had the inspiration to ask Hope Humphrey is her store stocked it. Bv)=

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

    Title: Dark Rye Bread
    Categories: Breads
    Yield: 2 Loaves

    2 tb Dry yeast
    2 c Warm water
    1/2 ts Sugar or honey
    1/4 c Blackstrap molasses
    2 tb Honey
    +=AND=+
    2 tb Unsulphured molasses
    1/4 c Butter; softened
    1 tb Salt
    2 tb Cocoa
    1 tb Caraway seeds; ground
    3 c (to 4 c) unbleached flour
    3 c Rye flour; stone-ground
    Cornmeal

    In a large mixing bowl, dissolve the yeast in the warm
    water with the sugar or honey. Let sit until bubbly.

    Add the blackstrap molasses, maple syrup, butter, salt,
    cocoa, and caraway seeds and beat well.

    Add 3 cups of the white flour and beat 2 minutes with
    an electric mixer or at least 200 strokes by hand.

    Add the rye flour and mix until the dough leaves the
    sides of the bowl.

    Turn the dough out onto a floured board and knead until
    it is smooth and elastic. Sprinkle with a little more
    white flour if it remains too sticky to handle. When it
    becomes elastic, stop kneading even if it remains a
    little clingy to your fingers.

    Put the dough in a buttered bowl; turn to coat all
    sides. Cover with a damp towel and let rise until
    doubled in bulk.

    Punch the dough down, turn it out onto the board, and
    knead a few times to press out air bubbles. Cut in half,
    cover with the towel, and let rest 10 to 15 minutes.

    Shape the dough into two round or oval loaves and put on
    a greased baking sheet that's dusted with cornmeal. You
    may cut a cross or other design in the tops with a sharp
    knife. Brush the tops of the loaves with melted butter,
    cover with the towel, and let rise in a warm place until
    almost doubled in size.

    Set the oven @ 375ºF/190ºC. Bake 35 to 40 minutes, or
    until the bottoms sound hollow when tapped. Cool on a
    rack.

    Makes 2 loaves

    RECIPE FROM: The Bread Book: A Baker's Almanac

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Dave Drum@1:229/452 to Sean Dennis on Fri Aug 13 11:26:26 2021
    Sean Dennis wrote to Dave Drum <=-

    I've already downloaded them - but I ain't gots a BBS any more. Bv)= Maybe some masochist will MM them.

    2.1GB is a lot of recipes. I'm going to break that into seven archives
    of three PDFs each and put that on the BBS. Once I get a more
    comfortable operating position set up here with a good keyboard, I'll
    MM some of my favorites.

    When I glommed the Fido's Cookbook PDF I ran it through https://pdf2text.online and saved the resulting file. I'm still working
    on rebuilding what I had finished when my housemate's "genius" son hit
    the delete key to ditch a file and the directory was highlighted. I
    managed to recover much of the loss - but not all. The cookbook project
    was so munged I have had to start over.

    I've also downloaded a PDF to text (various formats) freeware app: https://tinyurl.com/BOX-FREE-SOFT

    I have the 12th edition of the BH&G New Cookbook here. I bought it several years ago to help my then-wife to cook. It didn't work and the cookbook wound up with me. :D

    My ex read trashy romance novels during Home Ec classes. She couldn't
    even pop corn on the stovetop. The early Food Network show "How To Boil
    Water" was aimed squarely at her.

    Here's a sandwich for you to make up for the last recipe:

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

    Title: Dagwood Bumstead Sandwich
    Categories: Sandwiches
    Yield: 1 Servings

    From: King Features Syndicate Originally posted by: Elaine Caldwell
    (KVNH17B)

    From Gemini's MASSIVE MealMaster collection at
    www.synapse.com/~gemini

    Got that one. The tearline on mine reads FROM: http://Myfoxlubbock.com

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

    Title: Pan Seared Peppered Swordfish w/Red Onion
    Categories: Condiments, Seafood, Citrus
    Yield: 2 Servings

    2 (8 oz ea) swordfish steaks
    - 1" thick
    Fresh ground pepper
    2 tb Vegetable oil
    1 Orange; peeled, sliced
    1/2 Red onion; peeled, thin
    - sliced
    1/4 c Cilantro leaves; chopped
    3 tb Olive oil

    Rub ground pepper into swordfish steaks and let sit
    for 5 minutes. In a medium bowl, combine orange
    slices, onion, cilantro and olive oil. Heat heavy
    skillet over medium high heat and add oil. Add
    swordfish steaks and cook on either side until well
    browned about 3 minutes per side.

    Recipe By: TVFN How to Boil Water

    Date: 09/26/96

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "The surest way to make a monkey of a man is to quote him." Robert Benchley --- EzyBlueWave V3.00 01FB001F
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  • From Dave Drum@1:229/452 to Dale Shipp on Fri Aug 13 11:31:38 2021
    Dale Shipp wrote to Sean Dennis <=-

    That would take some time, but be worth it for people. Release the database. ;)

    As I said to Dave in this packet, once I have a more comfortable place
    to do it, I will transcribe some of those recipes. Many of them are online already.

    You mentioned making some number of PDF files for folks to download.
    Is there a reason for making PDF instead of TXT files? The PDF files would require converting to TXT before trying to importing into MMCONV
    or MealMaster.

    PDF mean "(P)ortable (D)ocument (F)ormat" and is not platform specific,
    as GIF is "(G)raphic (I)nterchange (F)ormat" which is (mostly) viewable
    on any platform.

    I have a stand alone PDF to TXT converter https://tinyurl.com/BOX-FREE-SOFT
    as well as using https://pdf2text.online to convert Fido's Cookbook to
    a usable format .....

    But, I have to keep the PDF handy as the converter doesn't seem to do
    well on fractions in this instance. Helps to know which fraction is "Va"
    and which is represented by "Vi" or "V 2". Bv)=

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

    Title: Chicken Satay
    Categories: Poultry, Vegetables, Citrus, Herbs
    Yield: 10 skewers

    6 Shallots
    1/4 c Coconut milk
    1 tb Brown sugar
    1/2 ts Salt
    1/4 ts Turmeric
    1 1/2 lb Boneless chicken breasts
    6 cl Garlic; peeled
    2 tb Lemon juice
    1 tb Coriander leaves; (cilantro)
    1/4 ts Whole cumin seeds
    10 Wooden skewers

    Soak skewers in cold water for 1 to 2 hours before
    grilling (I soak them overnight). Cut chicken in 3/4"
    pieces. Place in a bowl.

    In a food processor or blender combine shallots (or
    green onions), garlic, coconut milk, lemon juice,
    sugar, coriander, salt, cumin seeds, and turmeric
    and blend into a smooth paste. Combine with meat and
    marinate, covered in the fridge for 1 - 2 hours (I
    marinate overnight in a ziplock bag). Thread meat
    onto skewers without crowding, 3-4 pieces per skewer.

    Grill or broil until crisp and browned, but still
    juicy, about 3 to 6 minutes, turning often.

    Serves 10.

    FROM: Hap Newsom

    RECIPE FROM: FIDO'S KITCHEN - A collection of recipes by
    and / or from the participants in the Fidonet Culinary
    Echo Conferences; the official souvenir of the 1996 Echo
    Picnic (Northeast).

    This cookbook is dedicated to the memory of Stephen
    Ceideburg and Wesley Pitts.

    Uncle Dirty Dave's Archives

    MMMMM





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  • From Sean Dennis@1:18/200 to Dale Shipp on Fri Aug 13 19:05:04 2021
    Dale Shipp wrote to Sean Dennis <=-

    You mentioned making some number of PDF files for folks to download.
    Is there a reason for making PDF instead of TXT files? The PDF files would require converting to TXT before trying to importing into MMCONV
    or MealMaster.

    I did not create these files. These are full-color, high-resolution scans
    of the BH&G Cookbook that were saved as PDF files and that is how I am going to make them available.

    I will not be converting anything and instead hand-transcribing the recipes, entering them directly into my MM.

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

    Title: Raspberry Slush
    Categories: Diabetic, Beverages, Fruits
    Yield: 2 Servings

    1/2 c Fresh raspberries, rinsed
    1/2 c Fresh orange juice
    3 ea Ice cubes
    About 1 cup chilled
    -sparkling mineral water

    SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders
    Polin, Ph.D., and Frances Towner Giedt, Copyrright 1993. ISBN
    #0-553-08760-6. Formatted into MM by Ursula R. Taylor.
    Place raspberries (reserve a few for garnish), orange juice, and ice
    cubes in a blender. Puree until smooth. Pour into 2 tall glasses,
    filling halfway. Add mineral water to fill each glass. Float reserved
    berries in drinks.
    Makes 2 servings.
    PER SERVING: calories - 43, protein - 1 g, carbohydrate - 10 g,
    fat - trace, calories from fat - less than 1%, dietary fiber - 2 g,
    cholesterol - 0 mg, sodium - 4 mg, potassium - 171 mg.
    JOSLIN EXCHANGES: 1 fruit.

    MMMMM

    -- Sean

    ... He was a bold man that first ate an oyster.
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  • From Sean Dennis@1:18/200 to Dave Drum on Fri Aug 13 21:55:06 2021
    Dave Drum wrote to Sean Dennis <=-

    When I glommed the Fido's Cookbook PDF I ran it through https://pdf2text.online and saved the resulting file. I'm still working
    on rebuilding what I had finished when my housemate's "genius" son hit
    the delete key to ditch a file and the directory was highlighted. I managed to recover much of the loss - but not all. The cookbook project was so munged I have had to start over.

    I just tried two of the BH&G PDF files with that website and the results
    were gibberish, unfortunately.

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

    Title: Cranberry Punch
    Categories: Diabetic, Beverages, Fruits
    Yield: 16 Servings

    1 lb Cranberries
    Water as needed
    6 oz Can frozen orange juice conc
    2 tb Granul. artificial sweetener

    Wash cranberries, removing stems and soft berries. Cook according to
    package instructions until berries are soft.

    My Note: 2 Tbsp. regular sugar would add 96 calories and 24.8 gm
    carbohydrate to the total recipe (6 calories, 1.55 gm carbohyrate per
    serving.) Add while cranberries are cooking if desired and omit
    sweetener.

    Chop berries in blender or put through food mill. Add 2 cups water.
    Strain through cheesecloth or several thicknesses of nylon net.

    Add orange juice concentrate and sweetener (if using). Dilute with
    enough water to make 8 cups. (6 cups printed in the book would not
    make 16 servings.)

    1/2 cup serving - 32 calories made with sweetener, 1/2 fruit exchange
    .4 gm protein, 0.1 gm fat, 7.9 gm carbohydrate, .4 mg sodium, 105.8
    mg potassium.

    Source: Am. Diabetes Assoc. Family Cookbook Vol 1, c. 1987 Shared
    but not tested by Elizabeth Rodier, Nov 93

    MMMMM

    -- Sean

    ... I'm totally unprepared for everyday life.
    ___ MultiMail/Win v0.52
    --- Maximus/2 3.01
    * Origin: Outpost BBS (1:18/200)
  • From Dale Shipp@1:261/1466 to Dave Drum on Sat Aug 14 00:41:04 2021
    On 08-13-21 11:31, Dave Drum <=-
    spoke to Dale Shipp about Cooking the Books <=-

    You mentioned making some number of PDF files for folks to download.
    Is there a reason for making PDF instead of TXT files? The PDF files would require converting to TXT before trying to importing into MMCONV
    or MealMaster.

    PDF mean "(P)ortable (D)ocument (F)ormat" and is not platform
    specific, as GIF is "(G)raphic (I)nterchange (F)ormat" which is
    (mostly) viewable on any platform.

    I know what those extensions mean.

    I have a stand alone PDF to TXT converter https://tinyurl.com/BOX-FREE-SOFT as well as using
    https://pdf2text.online to convert Fido's Cookbook to a usable format

    I never knew that such things existed. Thanks for the links.

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

    Title: Southwestern Potato Lentil Stew
    Categories: Vegetable, Soup
    Yield: 4 Servings

    1/2 c Lentils, uncooked (3 3/4 oz)
    2 md Potatoes (12 oz) unpeeled
    Cut into 1/2 inch pieces
    1 c Carrots, chopped
    1 c Onions, chopped
    1/2 c Celery, chopped
    1/4 c Celery leaves, chopped
    2 cl Garlic, finely chopped
    2 c Tomato juice
    3/4 c Water
    2 t Chili powder
    1/2 t Basil, dried
    1/2 t Oregano, dried
    Salt to taste

    In a large saucepan, combine all ingredients, mixing well. Bring to a
    boil over medium heat. Reduce heat to low, cover, and simmer 40 to 45
    minutes, until vegetables are tender. Stir several times while
    cooking and add small amounts of water if a thinner stew is desired.

    Each serving: 210 calories

    Source: Lean and Luscious and Meatless by Bobbie Hinman and Millie
    Synder ISBN 1-55958-110-7

    Comments: I like to increase the amount of seasonings. I used full
    teaspoons of basil and oregano. I like it hotter so used 1 Tablespoon
    of chili powder.
    From: Henry Reintges Date: 02-05-96
    Home_cooking

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 00:44:47, 14 Aug 2021
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dale Shipp@1:261/1466 to Sean Dennis on Sat Aug 14 00:52:08 2021
    On 08-13-21 19:05, Sean Dennis <=-
    spoke to Dale Shipp about Re: Cooking the Books <=-


    Dale Shipp wrote to Sean Dennis <=-

    You mentioned making some number of PDF files for folks to download.
    Is there a reason for making PDF instead of TXT files? The PDF files would require converting to TXT before trying to importing into MMCONV
    or MealMaster.

    I did not create these files. These are full-color, high-resolution
    scans of the BH&G Cookbook that were saved as PDF files and that is
    how I am going to make them available.

    That I can understand now.


    I will not be converting anything and instead hand-transcribing the recipes, entering them directly into my MM.

    You might look into the PDF to TXT programs that Dave Drum mentioned.
    Sounds like the result would still need some hand editing but would be
    better than typing the entire recipe.


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

    Title: Spicy Rice and Lentils
    Categories: Main dish, Rice
    Yield: 6 servings

    1/2 c Brown lentils soaked for 1hr
    1 l Onion, finely chopped
    1/2 ts Mashed garlic
    1/2 ts Grated ginger
    1 Fresh green chilli
    Seeded and finely chopped
    4 tb Ghee
    1 Cinnamon stick
    2 Cloves
    1 Bay leaf
    1/2 ts Turmeric
    1 ts Salt
    1 c Long grain rice
    Soaked for 1 hour
    1/2 c Red lentils
    2 tb Chopped spring onions

    Preparation time: 25 minutes + 1 hour standing
    Cooking time: 25 minutes

    Drain the brown lentils, cover with boiling water and boil for 15
    minutes until beginning to soften.
    Drain
    Cook the onion, garlic, ginger and chilli in the ghee until soft and
    lightly coloured. Add the cinnamon, cloves, bay leaf and turmeric.
    Cook for 2 minutes, stirring.
    Add the drained rice and lentils, mix well, then add water to cover by
    3-cm. Bring to boil, then cook on very low heat until the liquid has
    been absorbed, about 20 minutes.
    Stir in the chopped spring onion. Remove cinnamon stick before
    serving.

    Compiled: I. Chaudhary & T. Elliot

    From: Imran Chaudhary Date: 07-06
    Cooking

    MMMMM



    ... Shipwrecked in Silver Spring, Maryland. 00:56:02, 14 Aug 2021
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dave Drum@1:3634/12 to Sean Dennis on Sat Aug 14 05:31:00 2021
    Sean Dennis wrote to Dave Drum <=-

    When I glommed the Fido's Cookbook PDF I ran it through https://pdf2text.online and saved the resulting file. I'm still working
    on rebuilding what I had finished when my housemate's "genius" son hit
    the delete key to ditch a file and the directory was highlighted. I managed to recover much of the loss - but not all. The cookbook project was so munged I have had to start over.

    I just tried two of the BH&G PDF files with that website and the
    results were gibberish, unfortunately.

    Hmmmmm - the on-line worked fairly well for me. Here's a sample.
    As you can see it helps to have the PDF handy to translate the fractions
    that did not scan well. But not terribly difficult to put into MMconv
    and then into Meal Master.

    Sorry for your luck.

    Artichoke Cakes with Michelle Bass

    Lemon Caper Mayonnaise

    16 oz marinated artichoke hearts - drained

    1/3 cup minced celery

    1/3 cup minced yellow onion

    2 green onions - minced (green and white part)

    1 Tbsp fresh thyme leaves - minced
    1 Tbsp fresh oregano leaves - minced
    Vi tsp anchovy paste
    Pinch cayenne pepper
    Va tsp freshly ground black pepper
    1 tsp garlic powder

    1 Anaheim chile pepper - minced (about 2 Tablespoons)

    1 tsp Dijon mustard

    6 drops Tabasco

    Va tsp celery salt

    Va cup imported Romano cheese

    Vi tsp lime juice

    1 tsp Worcestershire sauce

    Va tsp hot pepper vinegar

    V 2 tsp dried cilantro - crumbled


    7


    1 egg - beaten to blend

    2»/a cup fresh Italian breadcrumbs - divided
    V 2 stick butter, divided in two

    2 tsp sesame oil - divided

    Cut drained artichoke hearts into quarters and add to
    food processor bowl with chopping blade. Pulse 3 or 4
    times until finely chopped but not minced, scraping
    down sides if necessary. Add to large bowl with celery,
    onion, green onion and anchovy paste and mix well.
    Add thyme, oregano, cayenne, black pepper, garlic
    powder, Anaheim chile pepper, Dijon mustard, Tabasco,
    celery salt, cilantro, Worcestershire, hot pepper vinegar
    and lime juice. Mix well. Add Romano cheese and mix
    well. Add beaten egg and mix in well.

    Add V -2 to 1 cup fresh breadcrumbs until mixture is well
    bound but not dry — just enough bread crumbs to allow
    you to make mixture into patties. Using approximately
    V 2 cup of artichoke mixture, make patties (makes
    approximately 8 — you can make smaller patties if you
    like). After patties are made, press into fresh bread
    crumbs, coating each side well. Use your hands to
    reshape into patty shape if necessaiy. Chill for at least
    one hour on plate covered with plastic wrap.

    Melt half of the butter in heavy large skillet over medium
    to medium-high heat. Add half of the sesame oil to
    butter. Add four patties and cook until golden brown,
    about 4 minutes per side (turn gently with spatula so
    they don't break). Remove to ovenproof plate or baking
    sheet and keep warm in warm oven (200F). Cook
    remaining four patties, using remaining butter and
    sesame oil.



    Serve two to a plate, with a dollop of cold or room
    temperature Lemon Caper Mayonnaise. Garnish with
    sprig of fresh dill, oregano or thyme and a thin, curled
    lemon slice.


    8


    Lemon Caper Mayonnaise:

    l /a cup mayonnaise (not low fat/no fat - the real thing!)

    1 tsp freshly grated lemon peel
    1 tsp fresh lemon juice
    1 Vi tsp capers - drained and chopped
    1 drop Tabasco
    Pinch white pepper

    Mix all ingredients in small bowl. Chill. (Can be
    prepared 2 days ahead.)

    Makes 8 patties (4 appetizer portions).

    Source: Original by Michelle M. Bass



    ... A man who is stingy with saffron is capable of seducing his own
    randmother.
    --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to Dale Shipp on Sat Aug 14 06:14:00 2021
    Dale Shipp wrote to Dave Drum <=-

    You mentioned making some number of PDF files for folks to download.
    Is there a reason for making PDF instead of TXT files? The PDF files would require converting to TXT before trying to importing into MMCONV
    or MealMaster.

    Whichever road they're not a "slam-dunk" All will require massaging.

    PDF mean "(P)ortable (D)ocument (F)ormat" and is not platform
    specific, as GIF is "(G)raphic (I)nterchange (F)ormat" which is
    (mostly) viewable on any platform.

    I know what those extensions mean.

    And, as with all such, there are exceptions. Bv)=

    I have a stand alone PDF to TXT converter https://tinyurl.com/BOX-FREE-SOFT as well as using
    https://pdf2text.online to convert Fido's Cookbook to a usable format

    I never knew that such things existed. Thanks for the links.

    See my exchange with Sean. Apparently I had better luck with the on-line
    link than he did. I have not tested the downloadable link/file. Just
    that it exists.

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

    Title: Cheese Ball
    Categories: Cheese, Vegetables, Nuts, Sancks
    Yield: 24 servings

    16 oz Cream Cheese
    2 c Grated Cheddar cheese
    1 tb Pimiento
    1 tb Chopped bell pepper
    1 ts Worcestershire Sauce
    1 ts Lemon Juice
    Salt & pepper
    Chopped Nuts

    Combine softened cheeses. Add pimiento, green pepper,
    onion, Worcestershire sauce, lemon juice, salt and
    pepper. Mix well; chill overnight. Shape into ball;
    roll in chopped nuts until covered.

    FROM: Jean Ramsay

    RECIPE FROM: FIDO'S KITCHEN - A collection of recipes by
    and / or from the participants in the Fidonet Culinary
    Echo Conferences; the official souvenir of the 1996 Echo
    Picnic (Northeast).

    This cookbook is dedicated to the memory of Stephen
    Ceideburg and Wesley Pitts.

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Write a wise saying and your name will live forever" -- Anonymous
    --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Fri Aug 13 14:27:55 2021
    Hi Dave,

    Ruth Haffly wrote to Dave Drum <=-

    Title: Whole Wheat Biscuit Mix
    Categories: Breads
    Yield: 48 Servings

    6 c All-purpose flour *
    4 c Whole wheat flour *
    1/3 c Baking powder
    1/4 c Sugar
    2 ts Salt
    2 c Lard or Crisco shortening

    * It is permissible to play with proportions of white to
    whole-wheat up to just 10% white flour. Any less than 10%
    white flour does not seem to do well for some reason.
    ~ UDD

    I've used all whole wheat flour with no problems. Since we grind our
    own, we keep both the pastry (soft, spring) and bread type (hard,
    winter) wheat on hand. When I make the mix, I'll use about 5 cups of
    the bread wheat, 3 cups of the pastry wheat in it. I've not used any
    white flour in decades.

    That may be the difference. I typically use Bob's Red Mill or Hodgson flours on my "projects" and specials. But I also use (former) hometown Pillsbury in many things.

    Check out the flours; they will usually tell you they are milled from
    hard (winter) wheat or soft (spring) wheat. Hard wheat is higher in
    gluten, good for structures like bread. Soft wheat is good for pastries
    or quick breads that don't get kneaded to develop the gluten structure.
    All purpose flour is a mix of hard and soft wheat; I think the major
    brands use more soft wheat than hard in their common products. I tried
    working with it at my parent's house years ago, had less than stellar
    results so I bought/used the flours I knew worked better. Gave up buying
    the big name brand whole wheat flours (they also make the most common
    white flours) when I got bags with weevils in them.

    Using less than 10% white flour in that biscuit recipe gives me
    sinkers, every time. With a little black paint they can be hockey
    pucks.

    This is one that I make at holiday time when invited for dinner at a friend's/relative's crib.

    Really had to hunt for blackstrap molasses last time. Until I had the inspiration to ask Hope Humphrey is her store stocked it. Bv)=


    Title: Dark Rye Bread
    Categories: Breads
    Yield: 2 Loaves


    Looks good. Our "common" rye bread is the one you hunted down for me a
    few years ago--the Pillsbury one. I make it with a bit more rye flour
    than called for, whole wheat flour, and a bit of gluten.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Matthew 6:11 | Give us this day our daily bread.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Sean Dennis@1:18/200 to Dale Shipp on Sat Aug 14 14:39:08 2021
    Dale Shipp wrote to Sean Dennis <=-

    You might look into the PDF to TXT programs that Dave Drum mentioned. Sounds like the result would still need some hand editing but would be better than typing the entire recipe.

    I tried three different websites and programs last night and all gave
    terrible results, mainly ending up in gibberish. I am not planning on transcribing all of the recipes but instead just picking out a few
    favorites.

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

    Title: Breakfast Pudding
    Categories: Diabetic, Breakfast, Nuts/grains, Vegetarian
    Yield: 2 Nice folks

    MMMMM----------------MIX TOGETHER & SET ASIDE IN---------------------
    -small oven-proof bowl
    1/3 c Oatmeal;
    1 c Low-fat milk;
    1 Egg;
    1 Banana; mashed
    1 ts Vanilla

    Set mixture aside to stand for 10 minutes to allow oatmeal to soak up
    flavor. Stir again and place in a small dish. Prehat oven 325
    degrees. Sprinkle with cinnamon. Place dish in another oven-proof
    dish containing 1 inch of water. Bake 15-20 minutes or until firm.

    Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE + 1 MILK
    EXCHANGE + 1 FRUIT EXCHANGE or 1/2 STARCH/BREAD EXCHANGE 1/2 MILK
    EXCHANGE + 1/4 MEAT

    Source: Vegetarian Cooking for Diabetic by Patricia Mozzer Brought to
    you and yours via Nancy O'brion and her Meal Master

    MMMMM

    -- Sean

    ... If at first you don't succeed, you're doing average.
    ___ MultiMail/Win v0.52
    --- Maximus/2 3.01
    * Origin: Outpost BBS (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Sat Aug 14 14:43:10 2021
    Dave Drum wrote to Sean Dennis <=-

    Sorry for your luck.

    I've always had hit-and-miss luck with PDFs and converting them back and
    forth between formats. Like I said to Dale, I'll just pick out a few favorites and transcribe them into MM.

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

    Title: SCRAMBLED EGGS WITH CHORIZO SAUSAGE
    Categories: Breakfast, Main dish, Meats, Mexican, Vegetables
    Yield: 4 Servings

    4 oz Chorizo Sausage; Bulk, *
    6 Eggs; Large
    1/4 c Milk
    1/4 ts Salt
    1 ds Pepper
    1/2 c Tomato; 1 Md., **

    * Italian Hot Sausage can be used but is not recommended. Only
    if the
    Chorizo is not available.

    ** Tomato should be peeled, seeded and chopped.

    Crumble the sausage into an unheated 10-inch skillet. Slowly cook the
    sausage for 15 to 20 minutes, stirring occasionally. Drain off the
    excess fat. In a medium bowl beat the eggs, milk, salt and pepper,
    with a fork. Pour the egg mixture over the sausage in the skillet.
    Cook with out stirring over low heat until the eggs start to set on
    the bottom and sides of the skillet. Lift the cooked portion of the
    eggs so that the uncooked can run under the cooked portion. Continue
    to lift and fold for 2 to 3 minutes until the eggs just begin to
    fully set. Stir in the tomato and continue to cook as above until the
    eggs are cooked through but are still glossy and moist. Serve hot.

    MMMMM

    -- Sean

    ... If at first you don't succeed, call it Windows.
    ___ MultiMail/Win v0.52
    --- Maximus/2 3.01
    * Origin: Outpost BBS (1:18/200)
  • From Dale Shipp@1:261/1466 to Dave Drum on Sun Aug 15 00:50:04 2021
    On 08-14-21 06:14, Dave Drum <=-
    spoke to Dale Shipp about Cooking the Books <=-

    I have a stand alone PDF to TXT converter https://tinyurl.com/BOX-FREE-SOFT as well as using
    https://pdf2text.online to convert Fido's Cookbook to a usable format

    I never knew that such things existed. Thanks for the links.

    See my exchange with Sean. Apparently I had better luck with the
    on-line link than he did. I have not tested the downloadable link/file. Just that it exists.

    Have you tried a simple CTRL-A , CTRL-C and then pasting into a TXT
    file? Even that will require some extra work before sending to MMCONV,
    but it is a simple thing to do.

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

    Title: Yemiser W'et (Spicy Lentil Stew)
    Categories: Vegetarian, Ethiopian, D/g, Lentils
    Yield: 8 servings

    1 c Dried brown lentils
    1 c Onions, finely chopped
    2 Clove garlic, pressed
    1/4 c Niter Kebbeh
    1 tb Berbere
    1 ts Ground cumin seeds
    1 tb Sweet Hungarian paprika
    2 c Tomatoes, finely chopped
    1/4 c Tomato paste
    1 c Vegetable stock or water
    1 c Green peas (fresh or frozen)
    Salt and pepper to taste

    Rinse and cook the lentils. Bring to boil in 3 cups water. Reduce
    heat to a simmer. Simmer about 30 minutes, adding more water if
    neccessary, until lentils are tender. Should make about 3 cups
    cooked lentils.

    Meanwhile, saute the onions and garlic in the niter kebbeh, until the
    onions are just translucent. Add the berbere, cumin, and paprika and
    saute for a few minutes more, stirring occasionally to prevent
    burning. Mix in the chopped tomatoes and tomato paste and simmer for
    another 5 to 10 minutes. Add 1 cup of vegetable stock or water and
    continue simmering.

    When the lentils are cooked, drain them and mix them into the saute
    mixture. Add the grean peas and cook for another 5 minutes. Add
    salt and pepper to taste.

    To serve Yemiser W'et, spread layers of injera on individual plates.
    Place some yogurt of cottage cheese alongside a serving of w'et on the
    injera and pass more injera at the table. To eat, tear off pieces of
    injera, fold it around bits of stew, and, yes, eat it with your
    fingers.

    Copied from "Sundays at Moosewood Restaurant", the Moosewood
    Collective, ISBN 0-671-67989-9

    from Dale & Gail Shipp, Columbia Md.

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 00:53:12, 15 Aug 2021
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dale Shipp@1:261/1466 to Sean Dennis on Sun Aug 15 00:58:06 2021
    On 08-14-21 14:39, Sean Dennis <=-
    spoke to Dale Shipp about Re: Cooking the Books <=-


    Dale Shipp wrote to Sean Dennis <=-

    You might look into the PDF to TXT programs that Dave Drum mentioned. Sounds like the result would still need some hand editing but would be better than typing the entire recipe.

    I tried three different websites and programs last night and all gave terrible results, mainly ending up in gibberish. I am not planning on transcribing all of the recipes but instead just picking out a few favorites.

    I have rarely been faced with trying to get a PDF file into MMCONV.
    Tonight I managed to find a PDF file of recipes. I did a simple CTRL-A
    to select (or click and scroll, shift click ). Then a CTRL-C and opened
    an empty TXT file and did CTRL-V to paste. The result looked like it
    would take some work, but was fairly faithful to the original. Bigest
    problem was that leading spaces were removed, which severely messed with
    the intended formating.


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

    Title: Many Bean Stew
    Categories: Stew, Beans, Vegetarian, Boat & menu, D/g
    Yield: 6 servings

    1 Onion; chopped
    1 tb Oil
    2 Cloves garlic; chopped
    1 1/2 ts Paprika
    1/2 c Pinto beans
    1/2 c Northern beans
    1/2 c Kidney beans
    1/2 c Red lentils
    5 c Water
    1 Bay leaf
    1 ts Celery seed
    1 ts Dill weed
    2 ts Salt
    1/4 ts Black pepper
    1 Knorr Vegetarian Bol. Cube
    2 c Potatoes; cubed with
    1/2 c Carrots; etc. your choice

    Rinse beans, cover with water and bring to a boil, let boil two
    minutes. Remove from the heat, cover and let stand for one hour.
    Drain off that water.

    Saute onion, garlic in oil along with paprika.

    Put all ingredients in slow cooker, and simmer on high for about 4
    hours.

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 01:05:16, 15 Aug 2021
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dave Drum@1:229/452 to Sean Dennis on Sun Aug 15 10:03:12 2021
    Sean Dennis wrote to Dave Drum <=-

    Sorry for your luck.

    I've always had hit-and-miss luck with PDFs and converting them back
    and forth between formats. Like I said to Dale, I'll just pick out a
    few favorites and transcribe them into MM.

    I must have got lucky with the Fido cookbook. Which is a good thing -
    if you've seen the PDF ..... OY!

    I assume you can still highlight the text you want with the pointer tool
    then cut & paste into a text editor.

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

    Title: Editor's Favourite Thai Fish Sauce & Lime Chicken
    Categories: Oriental, Poultry, Nuts, Citrus, Sauces
    Yield: 4 Servings

    24 oz Chicken meat; skinned, boned
    1/4 ts Salt
    1 tb Oil
    1 c Chicken broth
    3 tb Sweetened chilli sauce
    2 ts Fish sauce
    1/4 c Fresh lime juice
    1 ts Creamy peanut butter
    2 tb Chopped roasted peanuts
    Lime wedges (opt)

    Sweetened chilli sauce is found in Asian markets, and it
    is often served alongside egg rolls. A similar condiment
    available in most grocery stores is called Thai sweet
    red chile dipping sauce.

    Place chicken between 2 sheets of heavy-duty plastic
    wrap; pound to 1/2" thickness using a meat mallet or
    rolling pin. Sprinkle chicken evenly with 1/4 ts salt.

    Heat oil in a large nonstick skillet over medium heat.
    Add chicken; cook 6 minutes on each side or until done.
    Remove chicken from pan; keep warm.

    Add broth, chilli sauce, and fish sauce; bring to a boil,
    scraping pan to loosen browned bits. Cook until broth
    mixture is reduced to 2/3 cup (about 4 minutes). Remove
    from heat; add lime juice and peanut butter, stirring
    until smooth. Serve sauce over chicken; sprinkle with
    peanuts.

    Garnish with lime wedges, if desired.

    Serve this chicken with white rice.

    Yield: 4 servings

    Recipe by Cheryl Alters Jamison and Bill Jamison

    Cooking Light | JANUARY 2005

    From: http://find.myrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "If you can find something everyone agrees on, it's wrong." -- Mo Udall
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Dave Drum@1:229/452 to Ruth Haffly on Sun Aug 15 10:35:36 2021
    Ruth Haffly wrote to Dave Drum <=-

    Check out the flours; they will usually tell you they are milled from
    hard (winter) wheat or soft (spring) wheat. Hard wheat is higher in gluten, good for structures like bread. Soft wheat is good for pastries
    or quick breads that don't get kneaded to develop the gluten structure. All purpose flour is a mix of hard and soft wheat; I think the major brands use more soft wheat than hard in their common products. I tried working with it at my parent's house years ago, had less than stellar results so I bought/used the flours I knew worked better. Gave up
    buying the big name brand whole wheat flours (they also make the most common white flours) when I got bags with weevils in them.

    I commonly put flour fresh in the house into the freezer for at least
    two weeks. Then I sift it before use. Takes care of all manner of tiny
    vermin.

    Whole-grain flours such as rye and wheat contain more fat than refined
    flours like all-purpose and can turn rancid quickly at room temperature.
    For this reason, we've always recommended storing these flours in the
    freezer. As long as we bring them up to room temperature before using,
    this has no ill effects. https://www.cooksillustrated.com

    Freezing flour will kill any organisms or eggs that may be present in
    the product. Freezing times ranging from two weeks to six months are
    often recommended in warmer climates, where the bugs are most likely
    to hatch and infest the flour. Freezing flour will also keep it safe
    from bugs that could invade it if stored in a cabinet. If pests are a
    problem in your area, storing flour and other dry goods in the freezer
    may help prevent an infestation.

    Before freezing flour, it should be tightly wrapped in a moisture-proof product, such as plastic freezer bags. Flour should never be frozen in
    its original paper packaging unless special care is taken to ensure the
    paper cannot get wet. Moisture will cause the flour to spoil.

    https://www.canyoufreezethis.com

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

    Title: Freeze & Bake Chicken Pot Pies
    Categories: Pastry, Vegetables, Dairy, Poultry
    Yield: 6 pies

    1/3 c Butter
    1 Onion; diced
    3 Ribs celery; diced
    3 lg Carrots; diced
    1 c Milk
    2 c Chicken broth
    1/2 c A-P flour
    1 Rotisserie chicken; shredded
    1 c Frozen peas
    1 ts Salt
    1/2 ts Pepper
    3 Refrigerated pie crusts
    6 Disposable foil pot pie pans
    - or ceramic ramekins

    In a deep skillet, melt the butter and cook celery,
    carrots, and onion until tender.

    Pour in the flour, and mix in well.

    Stirring constantly, add in the milk and chicken broth a
    little at a time, alternating between the two. Bring to
    a boil and continue stirring until thickened.

    Add chicken, peas, salt, and pepper, and stir until
    combined. Remove from heat and cool.

    Roll out pie crust and use the foil pot pie dish as a
    template. Cut a piece of dough for the bottom of the
    dish that is about an inch (2.5 cm) thicker than the
    widest rim of the dish, and a piece that is the same
    size as the rim. (Roll dough back out and repeat to
    make more pieces.)

    Place the larger piece of crust in the bottom of the
    foil dish, fill with the cooled pot pie filling, and top
    with the smaller crust piece.

    Pinch together, then seal together with a fork. Cut 4
    small slits in the middle of the crust.

    Cover each pot pie with foil and freeze for up to 2
    months.

    To bake from frozen, set oven @ 400ºF/205ºC, and bake
    for 30 minutes with the foil on top. Remove the foil and
    bake for another 30 minutes or until golden brown.

    Enjoy!

    By Claire Nolan

    RECIPE FROM: https://tasty.co

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Experience teaches slowly, and at the cost of mistakes." James A. Froude --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Dave Drum@1:229/452 to Dale Shipp on Sun Aug 15 10:37:16 2021
    Dale Shipp wrote to Dave Drum <=-

    I have a stand alone PDF to TXT converter https://tinyurl.com/BOX-FREE-SOFT as well as using
    https://pdf2text.online to convert Fido's Cookbook to a usable format

    I never knew that such things existed. Thanks for the links.

    See my exchange with Sean. Apparently I had better luck with the
    on-line link than he did. I have not tested the downloadable link/file. Just that it exists.

    Have you tried a simple CTRL-A , CTRL-C and then pasting into a TXT
    file? Even that will require some extra work before sending to MMCONV, but it is a simple thing to do.

    I have done in the past. But that won't work with with the PDF for
    Fidos Kitchen cookbook. If you care to you can download it from this
    link https://archive.org/details/fidoskitchencookbook and see what I
    mean.

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

    Title: Rhubarb Bars
    Categories: Desserts, Fruits, Nuts, Grains
    Yield: 24 bars

    1 c Brown sugar; packed
    1/2 c Butter; softened
    1/2 c Margarine; softened
    1 1/2 c A-P flour
    1/2 ts Naking soda
    1/2 ts Salt
    1/2 c Chopped pecans
    1 1/2 c Quick-cooking rolled oats
    3 c Fresh rhubarb; into small
    - pieces
    2 c Boiling water
    l/4 c Cold water
    2 tb Cornstarch
    1 1/2 c Granulated sugar
    1 ts Vanilla

    Set oven @ 375ºF/190ºC.

    Cream brown sugar, butter, and margarine. Combine flour,
    soda, and salt; blend into brown sugar mixture. Stir in
    pecans and oats. Press half of dough into 13" x 9" x 2"
    pan and set aside.

    Place rhubarb in heat-proof container. Pour boiling
    water over the rhubarb and let it stand 10 minutes to
    soften. Drain and set rhubarb aside.

    Combine cold water and cornstarch in saucepan. Stir in
    sugar and rhubarb. Heat to boiling, stirring to dissolve
    sugar. Cook and stir about two minutes until thick and
    clear. Cool slightly. Stir in vanilla. Spread filling
    over pastry in pan. Sprinkle remaining dough evenly over
    filling.

    Bake 25 to 30 minutes or until light brown and bubbly.

    Cool and cut into bars.

    Note: If you don't like the appearance of the cooked
    rhubarb, you can add a bit a red iood colouring to give
    it eye-appeal.

    Originally from 10,000 Tastes of Minnesota

    RECIPE FROM: Florence Thompson

    RECIPE FROM: FIDO'S KITCHEN - A collection of recipes by
    and / or from the participants in the Fidonet Culinary
    Echo Conferences; the official souvenir of the 1996 Echo
    Picnic (Northeast).

    This cookbook is dedicated to the memory of Stephen
    Ceideburg and Wesley Pitts.

    Uncle Dirty Dave's Archives

    MMMMM

    ... Advice is usually worth what it cost. Less if you hired a consultant.
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Sean Dennis@1:18/200 to Dale Shipp on Sun Aug 15 13:05:00 2021
    Dale Shipp wrote to Sean Dennis <=-

    I have rarely been faced with trying to get a PDF file into MMCONV. Tonight I managed to find a PDF file of recipes. I did a simple CTRL-A
    to select (or click and scroll, shift click ). Then a CTRL-C and
    opened an empty TXT file and did CTRL-V to paste. The result looked
    like it would take some work, but was fairly faithful to the original. Bigest problem was that leading spaces were removed, which severely
    messed with the intended formating.

    My normal routine is to open MM in a window then my PDF reader in another window, both next to each other and get the job done. It's become harder
    with my damaged hands but it's something I still enjoy doing. Though with
    my MM total recipe count nearing 250,000 recipes, I'm not sure if I really want to keep going transcribing recipes.

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

    Title: Manicotti (Mamma Leone's)
    Categories: Italian, Pasta, Cheese
    Yield: 6 Servings

    3 c Sifted all-purpose flour
    4 Eggs
    4 1/2 ts Cold water
    Pinch salt
    1 tb Olive oil
    3 c Meat sauce
    1/4 c Freshly grated Parmesan
    Cheese

    MMMMM-------------------STUFFING FOR MANICOTTI------------------------
    3/4 c Ricotta cheese
    3/4 lb Mozarella cheese, diced
    3 Eggs, lightly beaten
    2 tb Butter
    2 tb Freshly grated Parmesan
    Cheese
    1/2 ts Salt
    pn Black pepper

    Place flour on a pastry board and make a well in the center.
    Break the eggs into the well and add the water, a little at a time,
    and the salt. Knead for about 10 minutes. Let stand, covered, for
    about 1 hour. Cut dough into 4 pieces and roll as thin as you can.
    Cut into rectangles 4 inches wide by 6 inches long. Place between
    pieces of waxed paper. You should have about 12 pieces. Cook, half
    at a time, in 4 quarts salted boiling water with olive oul added.
    Cook for 5 minutes. Drain and place between 2 towels.
    Divide stuffing into 12 parts. Place a mound of stuffing on
    each dough rectangle about 1/3 inch from a long edge. Mound should
    be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice.
    Spread a thin layer of the meat sauce on the bottom of a baking pan.
    Arrange manicotti about 1/4 inch apart in the pan and spoon the rest
    of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese
    over each of the manicotti. Bake in a preheated slow (300 F) oven for
    15 to 20 minutes. Drain the ricotta cheese. Combine all of the
    ingredients and mix well.

    MMMMM

    -- Sean

    ... Modem: Deterrent to receiving wanted and unwanted calls.
    ___ MultiMail/Win v0.52
    --- Maximus/2 3.01
    * Origin: Outpost BBS (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Sun Aug 15 13:19:02 2021
    Dave Drum wrote to Sean Dennis <=-

    I assume you can still highlight the text you want with the pointer
    tool then cut & paste into a text editor.

    I can though I still enjoy hand-transcribing the recipes also.

    Speaking of recipes, can you send me your updated databases? I'd like to import them into my working MM.

    I did get MM working under FreeBSD using DOSbox. I haven't attempted to set up DOSemu as that takes a bit more work.

    I have had a flurry of medical appointments and, to my surprise, have a
    dental appointment at the VA. My new doctor put the magic words into my record to get me seen by dental which is normally unavailable at this VA unless you're 100% service-connected disabled (I am disabled but not service-connected).

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

    Title: Fettuccine Alfredo
    Categories: Pasta, Ethnic, Italian, Easy, Main dish
    Yield: 2 Servings

    4 tb Butter
    1/2 c Heavy cream
    6 tb Parmesan cheese
    1 x Salt and pepper to taste
    8 oz Fettuccine

    Melt butter in a small saucepan over a low heat. Off the heat add
    the cream and the grated parmesan. Put back on the fire to heat the
    sauce through and melt the cheese. Do not boil. Stir in the salt
    and pepper. Cook the fettuccine in plenty of boiling salted water.
    Drain well. Combine the noodles and the sauce and leave to stand
    covered for two minutes before serving.

    MMMMM

    -- Sean


    ... Windows :for the idiot in all of us!
    ___ MultiMail/Win v0.52
    --- Maximus/2 3.01
    * Origin: Outpost BBS (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Sun Aug 15 13:30:06 2021
    Dave Drum wrote to Ruth Haffly <=-

    Freezing flour will kill any organisms or eggs that may be present in
    the product.

    My mother, who grinds her own whole wheat flour, has always frozen any extra flour she has and that works like a charm. Once I get a chest freezer, I
    plan on doing the same here.

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

    Title: Garlic Lover's Pizza Sauce
    Categories: Sauces, Italian
    Yield: 10 Servings

    3 tb Olive Oil
    1/2 c Onion; Minced, 1 Md.
    1/2 Green Pepper; Minced
    3 Cloves Garlic; Large, Minced
    1 1/2 c Water
    6 oz Tomato Paste; 1 Cn
    1/2 ts Basil; Dried
    1/2 ts Oregano; Dried
    1 ts Parsley; Dried
    Salt & Pepper; To Taste

    Pour the oil into a deep, heavy skilled over medium-high heat. Add
    the onion and green pepper then cook and stir for about 5 minutes.
    Add the garlic and continue to cook, stirring, until the vegetables
    are tender. Add the water and then stir in the tomato paste. Sprinkle
    the sauce with the basil, oregano, and parsley. Lower the heat and
    let simmer for about 5 minuts. Add the salt and pepper to taste. If
    desired, add 2 to 3 dashes of hot pepper sauce. Let simmer, stirring
    often, about 30 minutes or until the sauce if very thick.

    Makes about 3 Cups of sauce. This is sufficient sauce for two 12 to
    14-inch round pizza or 1 oblong pizza or 1 deep dish pizza.

    MMMMM

    -- Sean

    ... I used to watch TV then I bought a modem.
    ___ MultiMail/Win v0.52
    --- Maximus/2 3.01
    * Origin: Outpost BBS (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Sun Aug 15 13:45:08 2021
    Dave Drum wrote to Dale Shipp <=-

    I have done in the past. But that won't work with with the PDF for
    Fidos Kitchen cookbook. If you care to you can download it from this
    link https://archive.org/details/fidoskitchencookbook and see what I
    mean.

    You can download the entire cookbook as a text file also:

    https://tinyurl.com/5tnb8nnk

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

    Title: Andrea's Baked Ziti
    Categories: Cyberealm, Italian, Main dish
    Yield: 6 Servings

    1 lb Ziti, cooked
    1 lb Hamburger, cooked
    1 15 oz pk ricotta cheese
    1/4 c Parsley
    1/2 c Parmesan cheese
    1 Egg
    2 c Shredded mozzarella cheese
    3 c Sauce of your choice

    Mix ricotta cheese, egg, parsley and parmesan cheese together.
    Carefully mix hamburger with this mixture. Add ziti. Mix in 3/4 of
    the sauce of your choice. Spread in a pan. Put the rest of the sauce
    on top. Sprinkle mozarella cheese on top. Bake at 350F for 30-35
    minutes.

    Source: Andrea Cassoni, Cyberealm BBS originally posted 9/28/92 Typed
    in MM format by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

    MMMMM

    -- Sean


    ... I haven't lost my mind. It must be backed up somewhere.
    ___ MultiMail/Win v0.52
    --- Maximus/2 3.01
    * Origin: Outpost BBS (1:18/200)
  • From Dale Shipp@1:261/1466 to Dave Drum on Mon Aug 16 00:34:00 2021
    On 08-15-21 10:03, Dave Drum <=-
    spoke to Sean Dennis about Cooking the Books <=-

    I must have got lucky with the Fido cookbook. Which is a good thing -
    if you've seen the PDF ..... OY!

    I assume you can still highlight the text you want with the pointer
    tool then cut & paste into a text editor.

    I have been able to do that with some PDF files, but the PDF version of
    the fidonet cookbook does not allow that. I don't know why, but it
    might have to do with the way it was set up. Fortunately, I have the
    recipes from there in a TXT file.


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

    Title: Indian Lentil Sandwich Spread
    Categories: Low fat, Dip, Spread, Posted
    Yield: 4 Servings

    1 c Cook lentils
    4 Cloves of garlic, pressed
    2 ts Ground coriander
    1 ts Ground cumin
    1/2 ts Ground turmeric
    1/2 ts Chili powder
    1/2 ts Ground ginger

    This is the recipe as it appears in the _New McDougall Cookbook_. I've
    made this one a few times, once left the lentils whole and used as
    a filling for pita, and once mashed them up to use as a spread. Also
    have started with dry lentils and just thrown everything into the
    cooking water. The combination of spices could be changed to produce
    a different taste too.
    I just thought of barbeque sauce......anyway, here's the recipe.

    Combine all ingrediants in a small saucepan. Cook gently over low
    heat, stirring occasionally, fir 5 minutes to allow flavors to blend.
    Chill for one hour.
    Date: Thu, 26 Jan 95 07:11:57 EST
    From: Timo <tbraam@census.gov>

    Converted to MM format by Dale & Gail Shipp, Columbia Md.

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 00:36:55, 16 Aug 2021
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dave Drum@1:3634/12 to Sean Dennis on Mon Aug 16 04:56:00 2021
    Sean Dennis wrote to Dave Drum <=-

    I assume you can still highlight the text you want with the pointer
    tool then cut & paste into a text editor.

    I can though I still enjoy hand-transcribing the recipes also.

    Speaking of recipes, can you send me your updated databases? I'd like
    to import them into my working MM.

    How about if I e-mail attach the last 300 in the "Echomail" directory.
    You can import them into what you have using the overwrite selection so
    you don't get dupes.

    This, currently, is the last one in that directory ---

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

    Title: Restaurant Quality Baked Ziti *
    Categories: Pastam gree, Sauces chee
    Yield: 5 Servings

    1 lb Ziti pasta; cooked
    1 c Frozen spinach
    24 oz Jar Rao's marinara sauce
    1 ts Nutmeg
    2 c Mozarella cheese
    1 c Grated Romano cheese
    15 oz Ricotta cheese
    1 Egg white

    Cook ziti. Drain & add to 9" x 13" pan. In a separate
    bowl combine all ingredients except RAO sauce and
    mozarella. Add to ziti.

    Pour sauce over ziti and cheese mixture. Top with
    mozarella and cover with foil.

    Bake @ 350ºF/175ºC for about 25-30 min. until bubbly.
    note: RAO is a brand of sauce sold in nicer super
    markets. It is expensive but so worth it.

    Serves: 4-6

    By Kristin Moore

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... Sandwiches, she said, like diamonds, are forever.
    --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to Sean Dennis on Mon Aug 16 05:12:00 2021
    Sean Dennis wrote to Dave Drum <=-

    Dave Drum wrote to Dale Shipp <=-

    I have done in the past. But that won't work with with the PDF for
    Fidos Kitchen cookbook. If you care to you can download it from this
    link https://archive.org/details/fidoskitchencookbook and see what I
    mean.

    You can download the entire cookbook as a text file also:

    https://tinyurl.com/5tnb8nnk

    That's the same as what I have. See below:

    Vi tsp anchovy paste
    Pinch cayenne pepper
    Va tsp freshly ground black pepper
    1 tsp garlic powder

    All those Vi and Va and V 2 fractions need translated by referencing the
    PDF file.

    1 Anaheim chile pepper - minced (about 2 Tablespoons)

    1 tsp Dijon mustard

    6 drops Tabasco

    Va tsp celery salt

    Va cup imported Romano cheese

    Vi tsp lime juice

    1 tsp Worcestershire sauce

    Va tsp hot pepper vinegar

    V 2 tsp dried cilantro - crumbled


    7


    1 egg - beaten to blend

    2»/a cup fresh Italian breadcrumbs - divided
    V 2 stick butter, divided in two

    To wit:

    --MM

    Title: Artichoke Cakes w/Lemon Caper Mayonnaise
    Categories: Vegetables, Sauces, Appetisers, Chilies
    Yield: 4

    H LEMON CAPER MAYONNAISE
    l/2 cup mayonnaise; not low/no fat - the real thing!
    1 tsp fresh grated lemon peel
    1 tsp fresh lemon juice
    1 1/2 tsp capers; drained, chopped
    1 ds Tabasco
    Pinch white pepper

    H CAKES
    16 oz marinated artichoke hearts; drained
    1/3 cup minced celery
    1/3 cup minced yellow onion
    2 green onions; minced
    1 Tbsp fresh thyme leaves; minced
    1 Tbsp fresh oregano leaves; minced
    1/2 tsp anchovy paste
    Pinch cayenne pepper
    1/4 tsp fresh ground black pepper
    1 tsp garlic powder
    1 Anaheim chile; minced
    1 tsp Dijon mustard
    6 drops Tabasco
    1/4 tsp celery salt
    1/4 cup grated Romano cheese
    1/2 tsp lime juice
    1 tsp Worcestershire sauce
    1/4 tsp hot pepper vinegar
    1/2 tsp dried cilantro; crumbled
    1 lg egg; beaten to blend
    2 1/2 cup fresh Italian breadcrumbs; divided
    4 tb butter; divided
    2 tsp sesame oil; divided

    LEMON CAPER MAYONNAISE: Mix all ingredients in small
    bowl. Chill. (Can be prepared 2 days ahead.)

    Cut drained artichoke hearts into quarters and add to
    food processor bowl with chopping blade. Pulse 3 or 4
    times until finely chopped but not minced, scraping down
    sides if necessary. Add to large bowl with celery,
    onion, green onion and anchovy paste and mix well. Add
    thyme, oregano, cayenne, black pepper, garlic powder,
    Anaheim chile pepper, Dijon mustard, Tabasco, celery
    salt, cilantro, Worcestershire, hot pepper vinegar and
    lime juice. Mix well. Add Romano cheese and mix well.
    Add beaten egg and mix in well.

    Add 1/2 to 1 cup fresh breadcrumbs until mixture is well
    bound but not dry -- just enough bread crumbs to allow
    you to make mixture into patties. Using approximately V
    2 cup of artichoke mixture, make patties (makes
    approximately 8 -- you can make smaller patties if you
    like). After patties are made, press into fresh bread
    crumbs, coating each side well. Use your hands to
    reshape into patty shape if necessaiy. Chill for at
    least one hour on plate covered with plastic wrap.

    Melt half of the butter in heavy large skillet over
    medium to medium-high heat. Add half of the sesame oil
    to butter. Add four patties and cook until golden brown,
    about 4 minutes per side (turn gently with spatula so
    they don't break). Remove to ovenproof plate or baking
    sheet and keep warm in warm oven (200F). Cook remaining
    four patties, using remaining butter and sesame oil.

    Serve two to a plate, with a dollop of cold or room
    temperature Lemon Caper Mayonnaise. Garnish with sprig
    of fresh dill, oregano or thyme and a thin, curled lemon
    slice.

    Makes 8 patties (4 appetizer portions).

    FROM: Original by Michelle M. Bass

    RECIPE FROM: FIDO'S KITCHEN - A collection of recipes by
    and / or from the participants in the Fidonet Culinary
    Echo Conferences; the official souvenir of the 1996 Echo
    Picnic (Northeast).

    This cookbook is dedicated to the memory of Stephen
    Ceideburg and Wesley Pitts.

    Uncle Dirty Dave's Archives

    ------------------------

    ... What's the point of having a rapier wit if I can't use it to stab people? --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to Dale Shipp on Mon Aug 16 05:33:00 2021
    Dale Shipp wrote to Dave Drum <=-

    I must have got lucky with the Fido cookbook. Which is a good thing -
    if you've seen the PDF ..... OY!

    I assume you can still highlight the text you want with the pointer
    tool then cut & paste into a text editor.

    I have been able to do that with some PDF files, but the PDF version of the fidonet cookbook does not allow that. I don't know why, but it
    might have to do with the way it was set up. Fortunately, I have the recipes from there in a TXT file.

    But, as I told Sean, you need keep the PDF handy so you can translate
    the munged fractions.

    --MM

    Title: Creamed Mushrooms on Toast
    Categories: Mushrooms, Breads, Booze, Dairy
    Yield: 3

    2 slices stale, firm-textured white bread
    4 Tbsp butter
    3/4 pound mushrooms; quartered
    1/4 cup cognac or brandy
    1 cup heavy cream
    Salt & fresh ground pepper
    Watercress sprigs

    Set the oven @ 350ºF/175ºC.

    Remove the crust and cut the bread in half diagonally.
    Toast in the oven about 2 to 3 minutes on each side, or
    until golden brown. The bread should be very dried out
    as it will act as a platform for the sauce and soak up
    some of its creaminess.

    In a large skillet, melt the butter over moderate heat.
    Add the mushrooms and saute about 3 minutes. Add the
    cognac and cook another 2 minutes, or until slightly
    reduced. Add the cream and simmer until the cream is
    reduced by half, about 8 minutes. Season with salt and
    pepper.

    Spoon the mushroom mixture evenly over the toast and
    garnish with the watercress sprigs.

    Serves 2 to 4.

    From Leftovers by Kathy Gunst, Harper Perennial

    FROM: Karin Brewer

    RECIPE FROM: FIDO'S KITCHEN - A collection of recipes by
    and / or from the participants in the Fidonet Culinary
    Echo Conferences; the official souvenir of the 1996 Echo
    Picnic (Northeast).

    This cookbook is dedicated to the memory of Stephen
    Ceideburg and Wesley Pitts.

    Uncle Dirty Dave's Archives

    ------------------------

    ... We NEVER grow up, we just get older, and older
    --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sun Aug 15 18:03:12 2021
    Hi Dave,

    buying the big name brand whole wheat flours (they also make the most common white flours) when I got bags with weevils in them.

    I commonly put flour fresh in the house into the freezer for at least
    two weeks. Then I sift it before use. Takes care of all manner of tiny vermin.

    I didn't have the time to put this flour in the freezer--needed it for
    some baking the day after I brought it home.


    Whole-grain flours such as rye and wheat contain more fat than refined flours like all-purpose and can turn rancid quickly at room
    temperature. For this reason, we've always recommended storing these flours in the
    freezer. As long as we bring them up to room temperature before using, this has no ill effects. https://www.cooksillustrated.com

    I've done that. Now, buying the wheat in bulk, we keep it in air tight containers, with oxygen absorbers. They've worked, as well as keeping
    the house reasonably cool.


    Before freezing flour, it should be tightly wrapped in a
    moisture-proof product, such as plastic freezer bags. Flour should
    never be frozen in
    its original paper packaging unless special care is taken to ensure
    the paper cannot get wet. Moisture will cause the flour to spoil.

    I used to buy 50 pound sacks of flour, transfer them to gallon zip lock
    bags to freeze. With a food storage bag as an inner layer, I could fit
    (IIRC), something like 5 or 10 pounds of flour into a zip bag.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... gnorw og... gnorw og... gnorw og nac gnihton

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)