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|    COOKING    |    Do you have a recipe for boiling water?    |    26,839 messages    |
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|    Message 24,395 of 26,839    |
|    Dave Drum to All    |
|    Canadian Top 40 - 06    |
|    11 Oct 25 05:44:38    |
      TZUTC: -0500       MSGID: 58786.fido_cooking@1:124/5016 2d5050b8       PID: Synchronet 3.21a-Linux master/edd2ea861 Oct 03 2025 GCC 13.3.0       TID: SBBSecho 3.30-Linux master/edd2ea861 Oct 03 2025 GCC 13.3.0       BBSID: EOTLBBS       CHRS: UTF-8 4       FORMAT: flowed       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Chicken Potpie Soup        Categories: Pastry, Poultry, Vegetables, Herbs        Yield: 6 Servings                2 c A-P flour        1 1/4 ts Salt        2/3 c Shortening        6 tb Milk              MMMMM----------------------------SOUP---------------------------------        2 tb Butter        1 c Diced, peeled potatoes        1 c Chopped sweet onion        2 Celery ribs; chopped        2 md Carrots; chopped        1/2 c A-P flour        1/2 ts Salt        1/4 ts Pepper        43 1/2 oz (3 cans) chicken broth        2 c Shredded, cooked chicken        1 c Frozen petite peas        1 c Frozen corn                In a large bowl, mix flour and salt; cut in shortening        until crumbly. Gradually add milk, tossing with a fork        until dough holds together when pressed. Shape into a        disk, cover and refrigerate for 30 minutes or overnight.                Set oven @ 425ºF/218ºC.                On a lightly floured surface, roll dough to 1/8"        thickness. Using a floured 2 1/2" heart-shaped or        round cutter, cut 18 shapes. Place 1 in. apart on        ungreased baking sheets. Bake for 8-11 minutes or until        golden brown. Cool on a wire rack.                For soup, heat butter in a Dutch oven over medium-high        heat. Add the potatoes, onion, celery and carrots; cook        and stir for 5-7 minutes or until onion is tender.                Stir in the flour, salt and pepper until blended;        gradually whisk in broth. Bring to a boil over        medium-high heat, stirring occasionally. Reduce heat;        simmer, uncovered, for 8-10 minutes or until potatoes        are tender. Stir in remaining ingredients; heat through.                Serve with pie crust toppers.                Karen LeMay, Seabrook, Texas                Makes: 6 servings. (2 1/4 qt.)                RECIPE FROM: https://www.tasteofhome.com                Uncle Dirty Dave's Archives               MMMMM              ... "And that's the world in a nutshell, an appropriate receptacle." Stan Dunn       === MultiMail/Win v0.52       --- SBBSecho 3.30-Linux        * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)       SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016       SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215       SEEN-BY: 218/601 610 700 810 840 860 880 900 226/30 227/114 229/110       SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512       SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58       SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35       PATH: 124/5016 218/700 229/426           |
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