just trying to get out.
xxcarol
--- SBBSecho 2.12-Win32
* Origin: Skenks Express (1:275/100)

Carol Shenkenberger wrote to All <=-

TZUTC: -0400
MSGID: 70.cooks@1:275/100 2b2f6b69
PID: Synchronet 3.15b-Win32 Oct 17 2011 MSC 1200
TID: SBBSecho 2.12-Win32 r1.203 Oct 8 2011 MSC 1200
just trying to get out.
xxcarol
-+- SBBSecho 2.12-Win32
+ Origin: Skenks Express (1:275/100)

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Gotcha you here just fine.

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

Title: Onion Liverwurst Pate
Categories: Appetizers
Yield: 24 Servings

1 c Finely chopped Spanish onion
1/2 lb Liverwurst
1/2 ts Worcestershire sauce
1 x Chopped parsley
1 x Paprika
8 oz Cream cheese,softened
2 ts Prepared mustard
1 tb Milk
1 x Spanish onion rings,garnish

Combine onion,half the cream cheese,liverwurst,mustard and
Worcestershire sauce. Blend well. Place in a plastic lined bowl and
chill until firm. To serve,unmold on a serving plate. Combine
remaining cream cheese with milk. Spread over pate. Sprinkle with
chopped parsley. Garnish with onion rings,dipped in paprika. Serve
with a choice of crackers or melba toast. Makes about 2 1/2 cups pate.

MMMMM

-- Sean

... America is the land of opportunity. Everyone can become a taxpayer.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: testing!
By: Sean Dennis to Carol Shenkenberger on Sun Aug 25 2024 02:12 pm

Carol Shenkenberger wrote to All <=-

TZUTC: -0400
MSGID: 70.cooks@1:275/100 2b2f6b69
PID: Synchronet 3.15b-Win32 Oct 17 2011 MSC 1200
TID: SBBSecho 2.12-Win32 r1.203 Oct 8 2011 MSC 1200
just trying to get out.
xxcarol
-+- SBBSecho 2.12-Win32
+ Origin: Skenks Express (1:275/100)

SEEN-BY: 1/110 120 4/0 18/0 200 88/0 90/0 1 92/1 104/119 105/81 106/201 SEEN-BY: 116/116 120/302 616 123/0 10 25 126 160 180 200 755 3001 129/305
SEEN-BY: 135/115 138/146 153/757 7715 154/10 30 50 700 218/700 840 220/6 90
SEEN-BY: 221/1 6 360 222/2 226/30 44 50 227/114 229/110 114 206 300 307 317
SEEN-BY: 229/400 426 428 470 664 700 240/1120 250/1 261/38 266/512 275/91 100
SEEN-BY: 275/156 301 1000 282/1038 291/111 292/854 301/1 320/219 322/757
SEEN-BY: 335/364 341/66 200 234 342/11 200 460/58 633/280 712/848 1321 880/1
SEEN-BY: 900/0 100 102 106 108 902/0 7 10 19 25 26 27 100 2320/105 3634/0 12
SEEN-BY: 3634/24 27 56 57 58 119 5019/40 5020/400 5058/104 5075/35 PATH: 275/100 153/7715 3634/12 154/10 221/6 341/66 902/26 90/1 229/426 18/200

Gotcha you here just fine.

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

Title: Onion Liverwurst Pate
Categories: Appetizers
Yield: 24 Servings

1 c Finely chopped Spanish onion
1/2 lb Liverwurst
1/2 ts Worcestershire sauce
1 x Chopped parsley
1 x Paprika
8 oz Cream cheese,softened
2 ts Prepared mustard
1 tb Milk
1 x Spanish onion rings,garnish

Combine onion,half the cream cheese,liverwurst,mustard and
Worcestershire sauce. Blend well. Place in a plastic lined bowl and
chill until firm. To serve,unmold on a serving plate. Combine
remaining cream cheese with milk. Spread over pate. Sprinkle with
chopped parsley. Garnish with onion rings,dipped in paprika. Serve
with a choice of crackers or melba toast. Makes about 2 1/2 cups pate.

MMMMM

-- Sean

... America is the land of opportunity. Everyone can become a taxpayer.

Oh no! I must have put 3.15 in!!!! Now I'm screwed.

xxcarol
--- SBBSecho 2.12-Win32
* Origin: Skenks Express (1:275/100)

Hi Carol,

just trying to get out.

You got to Wake Forest, NC. Not much going on for me but Steve is
keeping busy with the radio(s) and 3D printer. I tried a couple of fig
recipies last week; the fig bread turned out great but the fig scones
look more like cookies. I'm going to try them again but add more flour
and/or oatmeal.


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


... ... Don't panic... Don't panic... all right, NOW PANIC!!!

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

Carol Shenkenberger wrote to Sean Dennis <=-

Oh no! I must have put 3.15 in!!!! Now I'm screwed.

Uh-oh. Not backwards compatible?

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

Title: Calzone (Filled Turnovers)
Categories: Italian, Pizza, Main dish
Yield: 4 -6 serving

Basic pizza dough
2 c (about 8 oz) shredded fresh
Mozzarella cheese
2 c (about 1 lb) ricotta cheese
1/2 c (about 2 oz) freshly grated
Parmesan cheese
Cornmeal, if using a pizza
Peel
1/2 c Olive oil, approximately
1 c Peeled, seeded, chopped, and
Well-drained vine-ripened or
Canned Italian plum tomatoes
5 oz Prosciutto or other
Flavourful ham, slivered
3 Garlic cloves, minced or
Pressed (optional)
Salt
Freshly ground black pepper

In a large bowl, combine the mozzarella, ricotta, and 1/4 cup of the
Parmesan; reserve. Roll out or stretch the pizza dough into circles.
Working with 1 circle at a time, place the dough on a pizza pan
generously sprinkled with cornmeal or on a lightly oiled pizza
screen. Brush dough all over with olive oil, then cover half of dough
circle with a generous portion of the cheeses, leaving a 1/2-inch
border around the edges. Sprinkle with the tomatoes, prosciutto,
garlic, and salt and pepper to taste. Fold the uncovered side over
the filling and press the edges of the dough together to seal. Brush
the dough with olive oil. Transfer to an oven preheated to 500
degrees and bake until the crust is golden brown and puffy, about 15
minutes. Remove from the oven to a plate, lightly brush with olive
oil, sprinkle with Parmesan cheese, and serve immediately. Serves 4
to 6 as a main course, 8 to 10 as a starter.

MMMMM

-- Sean

... There is no such thing as a "failsafe" design.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)