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|    COOKING    |    Do you have a recipe for boiling water?    |    26,839 messages    |
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|    Message 24,993 of 26,839    |
|    Sean Dennis to Dave Drum    |
|    Re: Mystery Carets    |
|    05 Nov 25 18:03:55    |
      CHRS: CP437 2       MSGID: 1:18/200@fidonet 6693e739       PID: MBSE-BBS 1.1.2 (Linux-x86_64)       TZUTC: -0500       TID: MBSE-FIDO 1.1.2 (Linux-x86_64)       -=> Dave Drum wrote to Ben Collver <=-               DD> That's my problem. With my tiny kitchen and lack of counter space I        DD> have to store the toaster-oven on a rack in the dining room and set it        DD> up when it is to be used. P.I.T.A.              I have the same problem here.              MMMMM----- Recipe via Meal-Master (tm) v8.06               Title: Sweetbread Casserole        Categories: Meats, Main dish, Casseroles        Yield: 4 Servings               4 tb Butter        2 tb Flour        1 c Chicken stock or stock from        Cooking the sweetbreads        1/2 c Sliced water chestnuts (opt)        1/2 ts Salt        1/2 ts Accent        Dash of pepper        1 ts Minced parsley        1 cn (8oz) sliced mushrooms, and        The juice        2 Eggs, well beaten        1/2 c Cream        1 lb Precooked sweetbreads        1 c Fine breadcrumbs        1/4 c Grated mild cheese               Melt the butter in the top of a double boiler, add the flour, mix        carefully, and pour in the stock slowly. Add the vhestnuts, parsley,        mushrooms, and seasonings. When the sauce has thickened, beat        together the eggs and the cream, pour the sauce into the egg mixture,        and return to the double boiler. Stir constantly until thick, mix in        the sweetbreads, and pour into a buttered casserole. Mix the        breadcrumbs and cheese and sprinkle over the casserole. Bake in a 275        F oven for 15 to 20 minutes.               To Prepare Sweetbreads: Soak in cold water for 25 to 30 minutes.        Remove the membranes and simmer in water for 15 minutes - to each        quart of water add 2 thin slices of lemon and 1 tsp of salt. Cool and        use in any recipe calling for sweetbreads. These precooked        sweetbreads may be prepared in quantity and frozen. Source: The Home        Freezer Book for Better Living        : By Zella Boutell               From the collection of K. Deck              MMMMM              -- Sean              ... 99% of lawyers give the rest a bad name.       --- MultiMail/Win        * Origin: Outpost BBS * Johnson City, TN (1:18/200)       SEEN-BY: 1/110 18/200 105/81 106/201 128/187 129/14 305 153/7715 154/110       SEEN-BY: 218/700 226/30 227/114 229/110 206 300 307 317 400 426 428       SEEN-BY: 229/452 470 664 700 705 266/512 291/111 292/854 320/219 322/757       SEEN-BY: 342/200 460/58 633/280 712/848 902/26 5020/400 5075/35       PATH: 18/200 229/426           |
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