Ben Collver wrote to Dave Drum <=-

Re: Re: Mystery Carets
By: Dave Drum to Ben Collver on Thu Oct 30 2025 06:19 am

Still, it beats no oven. Have you considered a toaster" oven?

Yes, and someone offered to give one to me. It would just be a matter
of making space for it.

That's my problem. With my tiny kitchen and lack of counter space I have
to store the toaster-oven on a rack in the dining room and set it up when
it is to be used. P.I.T.A.

Somebody messed about with this recipe. Randy only ever posted Meal

Master

formatted recipe. And his trademark quantity was *ALWAYS^ 3 servings. 'TwAS almost a joke.

Interesting... i found that recipe in MC format on recipesource.com. Here's my conversion to Meal Master format, complete with 3 servings.

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

Title: Fudge Oatmeal (No Bake) Cookies
Categories: Cookies
Yield: 3 Servings

There was a lot of "backing and forthinig" back in the early days of the
echo (mid 1980s) and both Meal Master and Master Cook had their "champions".
I bought a copy of Master Cook and registered my download of Meal master
so I was covere3d either road.

I have noticed that recipe source has a lot of MC formatted recipes. Some
of tohse were originally issued as Meal master - to each his own,said the
old woman as she kissed the cow. Bv)=

Heck Ieven registered a copy of Accu Chef (windoze ready - not DOS).

Here's a Randy with mmore than 3 servings

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

Title: Elephant Stew
Categories: Five, Meat
Yield: 3800 Servings

1 Elephant
Salt & pepper
2 Rabbits

Cut elephant into small bite size pieces, this should
take about 2 months.

Add enough brown gravy to cover, about half a train
tank car.

Cook over kerosene heat for about 4 weeks at 450ºF/234ºC.

This recipe should serve 3,800 people.

If more are expected, add 2 extra rabbits, do so only
if necessary as most people do not like hare in their
stew.

Randy Rigg

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Once we accept our limits, we go beyond them." -- Albert Einstein
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Ben Collver <=-

That's my problem. With my tiny kitchen and lack of counter space I
have to store the toaster-oven on a rack in the dining room and set it
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)