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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)   
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   PATH: 18/200 229/426   
      

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