Just a sample of the Echomail archive
Cooperative anarchy at its finest, still active today. Darkrealms is the Zone 1 Hub.
|    RECIPES    |    Cooking recipes and tips    |    44,808 messages    |
[   << oldest   |   < older   |   list   |   newer >   |   newest >>   ]
|    Message 43,223 of 44,808    |
|    Dave Drum to All    |
|    T.O.H. Daily Recipe - 595    |
|    13 Oct 24 19:00:00    |
      CHRS: CP437 2       MSGID: 1:18/200@fidonet 668a667c       PID: MBSE-BBS 1.1.0 (Linux-x86_64)       TZUTC: -0400       TID: MBSE-FIDO 1.1.0 (Linux-x86_64)       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Eight-Layer Casserole        Categories: Pasta, Beef, Vegetables, Berbs, Dairy        Yield: 12 servings                1 lb Frozen home-style egg        - noodles        2 lb Ground beef        30 oz (2 cans) tomato sauce        1 tb Dried minced onion        2 ts Sugar        2 ts (ea) Italian seasoning,        - dried basil. dried parsley        - flakes        1 1/2 ts Garlic powder        1 ts Salt        1/2 ts Pepper        8 oz Cream cheese; softened        1 c Sour cream        1/2 c Milk        20 oz (2 boxes) chopped spinach;        - thawed, squeezed dry        1 c Shredded Colby-Monterey Jack        - cheese        1 c Shredded Cheddar cheese        Minced fresh parsley; opt                Set oven @ 325ºF/165ºC.                Cook noodles according to package directions.                Meanwhile, in a large skillet, cook beef over medium        heat until no longer pink; crumble meat; drain. Add the        tomato sauce, onion, sugar and seasonings. Bring to a        boil. Reduce heat; cover and simmer for 10 minutes. In a        small bowl, combine the cream cheese, sour cream and        milk.                Place half of the noodles in a greased 13x9-in. baking        dish; top with 3 cups meat mixture. Layer with cream        cheese mixture, spinach, and remaining meat mixture and        noodles. Sprinkle with cheeses (dish will be full).                Bake, uncovered, until bubbly, 40-45 minutes. Let stand        for 10 minutes before serving. If desired, top with        minced fresh parsley.                Jo Prusha, Omaha, Nebraska                Makes: 12 servings                RECIPE FROM: https://www.tasteofhome.com                Uncle Dirty Dave's Archives               MMMMM              ... We need to raise the bar on what an "alcoholic" is for a while.       --- MultiMail/Win v0.52        * Origin: Outpost BBS * Johnson City, TN (1:18/200)       SEEN-BY: 1/110 18/200 90/1 105/81 106/201 153/7715 218/700 226/30       SEEN-BY: 227/114 229/110 114 206 300 317 426 428 470 664 700 266/512       SEEN-BY: 282/1038 291/111 320/219 322/757 342/200 396/45 460/58 633/280       SEEN-BY: 712/848 5020/400 5075/35       PATH: 18/200 229/426           |
[   << oldest   |   < older   |   list   |   newer >   |   newest >>   ]
(c) 1994, bbs@darkrealms.ca