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

Title: Lemon Chiffon Pie
Categories: Pies, Pastry, Citrus, Dairy, Chocolate
Yield: 6 Servings

Dough; for single-crust pie
1 oz Env unflavored gelatin
1/4 c Water
1 c Sugar; divided
1/4 ts Salt
5 lg Egg yolks
1/2 c Lemon juice
2 c Heavy whipping cream
4 dr Yellow food coloring
- (optional)

MMMMM---------------------CHOCOLATE DRIZZLE--------------------------
1/3 c Semisweet chocolate chips
2 ts Shortening

On a lightly floured surface, roll dough to a 1/8" thick circle;
transfer to a 9" pie plate. Trim to 1/2" beyond rim of plate; flute
edge. Refrigerate 30 minutes. Set oven @ 425?F/218?C.

Line crust with a double thickness of foil. Fill with pie weights,
dried beans or uncooked rice. Bake on a lower oven rack until edge
is golden brown, 20 to 25 minutes. Remove foil and weights; bake
until bottom is golden brown, 3 to 6 minutes longer. Cool on a wire
rack.

In a small saucepan, sprinkle gelatin over water; let stand
2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over
low heat until sugar is dissolved.

In a medium bowl, beat egg yolks on high speed about 5 minutes or
until pale yellow. Gradually drizzle hot gelatin mixture into
yolks, beating constantly. Return yolk mixture to same saucepan.
Stir in lemon juice. Cook over low heat until mixture thickens and
bubbles around the edges, stirring constantly. Cool to room
temperature. In a large bowl, combine cream, food coloring if
desired and remaining sugar. Beat a high speed until soft peaks
form. Add cooled lemon mixture. Continue beating at high speed
until stiff peaks form.

Spoon filling into crust. Refrigerate at least 2 hours before
serving. Or, if desired, layer filling with chocolate drizzle:
Spoon half of filling into crust. In a microwave, melt chocolate
and shortening; stir until smooth. Transfer to a pastry bag with a
small round tip. Spoon half of lemon filling into crust. Drizzle
half of the melted chocolate over filling. Top with remaining
filling. Drizzle remaining chocolate over pie. Refrigerate at least
2 hours before serving.

Taste of Home Test Kitchen

Recipe FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

I'm back................after about 2 weeks of no Fido. Don't know why
but it was most frustrating.

Title: Lemon Chiffon Pie
Categories: Pies, Pastry, Citrus, Dairy, Chocolate
Yield: 6 Servings

Looks yummy, never really thought of a chocolate drizzle for lemon pie
but I guess it's worth trying.

A Whataburger just opened up this past Tnursday in town, lines were out
the door. We stopped in on Saturday night, had to wait about 15 minutes
before we got inside, then placed our to go order and had to wait
another 20 mnutes or so before it was ready. Took it home--I ordered a
junior with no mustard and onion rings. Burger came out--a regular size
patty on a generic hamburger bun with tomato, chopped onions and 3/4
wilted (still had a small section of crunch) lettuce. Steve got the
patty melt (2 burgers with cheese, not sure what else on bread) and
onion rings. This will not be a regular stop for us; we were much less
than impressed with the meal.

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


... Are you sure you really want to know that?

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

Hello Ruth,

30 Mar 26 11:42, you wrote to Ben Collver:

I'm back................after about 2 weeks of no Fido. Don't know why

Marc's system is well-known for taking unannounced vacations.

-- Sean

... What we learn after we know it all is what counts.
--- GoldED+/LNX 1.1.5-b20240209
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Mon Mar 30 2026 11:42 am

Hi Ruth,

I'm back................after about 2 weeks of no Fido. Don't know why but it was most frustrating.

Ugh.. Since i don't run my own BBS, if that happened to me, i'd just hop
over to a different BBS and use it instead.

A Whataburger just opened up this past Tnursday in town, lines were out
the door. We stopped in on Saturday night, had to wait about 15 minutes before we got inside, then placed our to go order and had to wait another 20 mnutes or so before it was ready. Took it home--I ordered a junior with no mustard and onion rings. Burger came out--a regular size patty on a generic hamburger bun with tomato, chopped onions and 3/4 wilted (still
had a small section of crunch) lettuce. Steve got the patty melt (2
burgers with cheese, not sure what else on bread) and onion rings. This will not be a regular stop for us; we were much less than impressed with the meal.

Bummer on that fats food experience. Last year my cousin took me to
In-N-Out Burger for my first time. I liked that the place was clean and
had wide windows so i could watch them working in the kitchen while we
were in the drive-through. To me it seemed high priced. The food was
fine, but nothing to write home about. They always have big lines, so
they must be doing something right.

Tomorrow i plan to go to a Thai place with my cousin. I haven't totally decided yet what i want to get.


* Exported from MasterCook *

Polenta Pasticciata (Polenta Lasagne)

Recipe By : Cook's magazine, Nov 1989
Serving Size : 6 Preparation Time :0:00
Categories : Italian Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 c Polenta
1/3 oz Dried porcini or
- other wild mushrooms
3 tb Olive oil
3 tb Butter
1 md Onion -- minced
3 tb Italian parsley -- minced
1 lg Carrot -- minced
1 lg Celery rib -- minced
1 lb Lean ground beef
3 tb Tomato paste
2/3 c Dry red wine
35 oz Can plum tomatoes -- drained
Salt & ground black pepper
2/3 lb Pecorino cheese -- grated

Pour polenta on an oiled work surface and spread 1/4" thick. Let
stand until cooled completely and firm, about 15 minutes. Cut into
3" squares; set aside. Can transfer squares to a baking sheet,
cover and refrigerate overnight.

Sauce:

Soak dried mushrooms in 1/3 cup warm water until softened, about
30 minutes. Strain liquid through a fine sieve; reserve. Chop
mushrooms coarse.

To Cook:

Heat oil and butter in a large skillet. Add onions, parsley,
carrots, and celery; saute until softened, about 10 minutes. Add
ground meat; saute until lightly browned, about 8 minutes. Stir in
mushrooms, reserved mushroom soaking liquid, tomato paste, and
wine; simmer for 5 minutes. Add tomatoes and their reserved juice;
partially cover and simmer until sauce thickens slightly, about
30 minutes. Season this sauce with 1 ts salt and 1/2 ts pepper or
to taste. Can cool, cover, and refrigerate overnight.

Heat oven to 450?F. Arrange half of the polenta squares in the
bottom of an oiled 13x9" baking pan. Pour half the sauce over the
polenta squares; spread to cover. Sprinkle half the grated cheese
over the sauce. Repeat with another layer of each. Bake until
lasagne is heated through and cheese is golden brown, 15 to
20 minutes; let stand 10 minutes, cut into squares and serve.


- - - - - - - - - - - - - - - - - -
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Sean,

30 Mar 26 11:42, you wrote to Ben Collver:

I'm back................after about 2 weeks of no Fido. Don't know why

Marc's system is well-known for taking unannounced vacations.

He used to be very reliable; it's just in the last 6 months or so I've
not been able to count on day after day after day..............etc mail.
It's frustrating, especially since there aren't that many of us left in
this echo.

I've been trying different recipies from my cook book collection and
various other sources over the past several months. Last week I tried
another new recipe (found in one of my Berlin "collection" cook books)
for Andalusian Beef Stew. It's similar to a lot of beef stews with
onion, beef, potatoes and beef stock but it also called for green
olives, paprika and stirring in sour cream at the end. I just had
Spanish paprika (with a bit of a zing) but it worked well. We stirred
the sour cream into each individual bowl since the recipe made about 6
(cut down 1/3) servings. Steve said "it's a keeper".


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


... Junk: stuff we throw away. Stuff: junk we keep.

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

Hi Ben,

I'm back................after about 2 weeks of no Fido. Don't know why but it was most frustrating.

Ugh.. Since i don't run my own BBS, if that happened to me, i'd just
hop over to a different BBS and use it instead.

I probably should look into a back up. For years Dale Shipp was my back
up, had to use his system for several months after Hurricane Katrina
took out Marc Lewis's New Orleans set up.

A Whataburger just opened up this past Thursday in town, lines were

out RH> the door. We stopped in on Saturday night, had to wait about 15
minutes RH> before we got inside, then placed our to go order and had to
wait another RH> 20 mnutes or so before it was ready. Took it home--I
ordered a junior with RH> no mustard and onion rings. Burger came out--a regular size patty on a RH> generic hamburger bun with tomato, chopped
onions and 3/4 wilted (still RH> had a small section of crunch) lettuce.
Steve got the patty melt (2 RH> burgers with cheese, not sure what else
on bread) and onion rings. This RH> will not be a regular stop for us;
we were much less than impressed with RH> the meal.

Bummer on that fats food experience. Last year my cousin took me to In-N-Out Burger for my first time. I liked that the place was clean
and had wide windows so i could watch them working in the kitchen
while we
were in the drive-through. To me it seemed high priced. The food was fine, but nothing to write home about. They always have big lines, so they must be doing something right.

When our older daughter and her family were living in Las Vegas, she and
I did the drive thru on In-N-Out a couple of times. As I recall, they
were quite good but I couldn't eat that big a burger now. I don't
remember if they offer a chicken alternative; I usually go for that so
will try the Whataburger's version at some point. We also tried Five
Guys some years ago up in Kingston, NY. The burger was ok, fries were
greasy to the extreme. Best part of that meal was the malt vinegar they
offered for the fries; we've yet to go back to that chain.

Tomorrow i plan to go to a Thai place with my cousin. I haven't
totally decided yet what i want to get.

Sounds good. Steve has his VFW meeting tonight; he had volunteered to
cook for this month. Yesterday we went over to Sam's Club and got 3 big
chicken pot pies, several bags of Caesar salad, a big tray of cookies
and a flat of LaCroix sparkling water for the meal. We went to Wegman's
after that and restocked on some of our baasics--yogurt, lunch meat
(from the deli), soups, bagels, and more. Also got a small sushi tray
for my supper tonight and some deli roast beef & kimmelwick rolls for
our supper last night. Had them with the last of the cole slaw I made
several days ago. Not gourmet eating but fills the belly.

Polenta Pasticciata (Polenta Lasagne)

Recipe By : Cook's magazine, Nov 1989
Serving Size : 6 Preparation Time :0:00
Categories : Italian Grains

It looks good but that's as far as it'll get for us. Steve's corn
allergy rules out things like polenta. My lasagne recipe is from my MIL,
using the sauce recipe I posted yesterday, whole wheat noodles and
ricotta cheese. WAAAAAAAAAAAAAAY different from the poor excuse for
"lasagne" my mom made. (G)

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


... Get shopping while the gettin' is good!!!

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

Ruth Haffly wrote to Ben Collver <=-

Ugh.. Since i don't run my own BBS, if that happened to me, i'd just
hop over to a different BBS and use it instead.

I probably should look into a back up. For years Dale Shipp was my back up, had to use his system for several months after Hurricane Katrina
took out Marc Lewis's New Orleans set up.

Ruth,
You are always welcome to point off of my hub system, 1:2320/105, if you
like.

Mike


... A distant ship, smoke on the horizon....
--- MultiMail/DOS v0.52
* Origin: Capitol City Online (1:2320/107)

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Thu Apr 02 2026 12:03:09

We also tried Five
Guys some years ago up in Kingston, NY. The burger was ok, fries were greasy to the extreme. Best part of that meal was the malt vinegar they offered for the fries; we've yet to go back to that chain.

Hey Ruth, sorry to read about your poor experience with 5 Guys. Maybe it was just that one store because the ones we have down here in Huuntsville are VERY good. Maybe try a different location.
-Dallas Vinson
-SysOp: Legends of Yesteryear BBS
-telnet: furmenservices.net:2323
--- SBBSecho 3.11-Linux
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Ruth Haffly wrote to Sean Dennis <=-

Hi Sean,

He used to be very reliable; it's just in the last 6 months or so I've
not been able to count on day after day after day..............etc
mail. It's frustrating, especially since there aren't that many of us
left in this echo.

I understand. I get my main Fido feed directly from the Zone 1 Coordinator though I have three other Fido feeds for specialty areas.

I've been trying different recipies from my cook book collection and various other sources over the past several months. Last week I tried another new recipe (found in one of my Berlin "collection" cook books)
for Andalusian Beef Stew. It's similar to a lot of beef stews with
onion, beef, potatoes and beef stock but it also called for green
olives, paprika and stirring in sour cream at the end. I just had
Spanish paprika (with a bit of a zing) but it worked well. We stirred
the sour cream into each individual bowl since the recipe made about 6 (cut down 1/3) servings. Steve said "it's a keeper".

That sounds delicious! Now that I have Dave's collection, I have too many recipes to try out and that's not counting the 30 cookbooks I have in my kitchen...

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

Title: The Brass Key Corned Beef and Cabbage Soup
Categories: Soups &, Stews
Yield: 10 Servings

1 c Diced onion
1 c Diced carrots
1 c Diced celery
Margarine to saute
-vegetables
1 ts Minced garlic
1 ts White pepper
2 ts Seasoning salt
1 ga Water, more if needed
3 Beef bouillon cubes
3 Chicken bouillon cubes
2 c Peeled potatoes, diced
1 cn Whole peeled tomatoes (16
-oz), crushed
1 md Head cabbage, cut into thin
-strips
2 c Cooked corned beef, diced
1/2 c Converted rice

In 2-gallon soup pot, saute onions, carrots and celery in margarine
over medium heat until tender. Add garlic, pepper and seasoning salt,
stirring well. Add 1 gallon water, bouillon cubes, potatoes,
tomatoes, cabbage and corned beef. Add additional water to cover
vegetables and nearly fill pot if needed. Bring to boil cook 30-45
minutes, or until potatoes and cabbage are tender. Add rice and cook
until done, about 2 minutes. Makes about 10 servings.

Recipe by: The Brass Key Restaurant Posted to MC-Recipe Digest V1
#568 by Aquasea221@aol.com on Apr 14, 1997

MMMMM

-- Sean

... Crane's Law: there ain't no such thing as a free lunch.

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Mike Powell wrote to Ruth Haffly <=-

You are always welcome to point off of my hub system, 1:2320/105, if
you like.

I also can do point feeds (just tossing my hat in the ring).

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

Title: Tsoureki (Easter Bread)
Categories: Bread
Yield: 4 Servings

2 pk Active dry yeast
1/2 ts Sugar
1/4 c Sugar
1/4 c Milk; lukewarm (110-115 deg)
2 1/2 c All purpose flour
1 ts Salt
2 Eggs
8 tb Butter; unsalted, cut into
-small bits
1 tb Butter; softened
1 ts Lemon peel; finely grated
1 Egg; hard boiled, in the
-shell; dyed red with food
-coloring
1 Egg yolk; lightly beaten

Date: Sun, 25 Feb 1996 12:23:50 -0800

From: n7luf@tscnet.com (Larry Carbaugh) In a small, shallow bowl,
sprinkle the yeast and the 1/2 teaspoon of sugar over the lukewarm
milk. Let it stand for 2 or 3 minutes, then stir to dissolve the
yeast completely. Set the bowl in a warm, draft free place (such as
an unlighted oven) for 8 to 10 minutes, or until the mixture doubles
in volume.

Combine 1 1/2 cups of flour, the remaining 1/4 cup of sugar, and the
salt in a deep mixing bowl. Make a well in the center, and add the
yeast and the 2 eggs. Gently stir the center ingredients together
with a large spoon, then gradually incorporate the flour and continue
beating until all the ingredients are well combined. beat in the 8
tablespoons of butter and lemon peel, add up to 1 cup more flour,
beating it n a few tablespoons at a time and using as much as
necessary to from a dough that can be gathered into a soft and still
somewhat sticky ball. (When the dough becomes difficult to stir
easily, work in the flour with your fingers.)

Place the dough on a lightly floured surface, and knead it by
pressing it down, pushing it forward several times with the heel of
your hand, and folding it back on itself. Repeat for about 10
minutes, or until the dough is smooth and elastic. sprinkle the dough
with a little extra flour from time to time to prevent it from
sticking to the board.

Shape the dough into a ball and place it in a large, lightly buttered
bowl. Dust the top with a little flour, drape with a kitchen towel
and set aside in a warm, draft free place for about 1 hour until the
dough doubles in bulk.

With a pastry brush, coat a baking sheet with the tablespoon of
softened butter. Punch the dough down with a single blow of your
fist, then transfer it to a lightly floured surface. To shape the
dough into a snail like loaf, roll it into a thick rope about 2
inches in diameter and 24 inches long. Starting at one end, loop the
rope into a circle about 6 inches in diameter, and then into ever
smaller concentric circles. Carefully transfer the loaf to the baking
sheet and let it rise in a warm place for about 30 minutes.

Preheat the oven to 350 degrees (F). Press the dyed egg gently into
the center and brush the top of the loaf with the beaten egg yolk.
Bake in the middle of the oven for about 45 minutes, or until golden
brown and crusty. Cool completely on a cake rack before serving.

Source: Time Life Series: Middle Eastern Cooking "circa '69"

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #58

From the MealMaster recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

MMMMM

-- Sean

... What word can you make shorter by adding two letters? Short.

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dallas Vinson wrote to Ruth Haffly <=-

-Dallas Vinson

Now there's a name I haven't seen in a while in here.

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

Title: Cherry Nut Easter Egg
Categories: Choco1
Yield: 1 Servings

1/2 c Milk
1/2 Stick butter or margarine
2 pk Vanilla pudding and; (3-oz.)
Filling; (not instant)
1 Jar maraschino cherries;
-(9-oz.)
1 c Finely chopped pecans or
-walnuts
1 lb To 2 lbs. confectioners'
-sugar
1 lb Chocolate; melted

Preparation : Cut cherries in half, and drain well on paper towels.
Cook milk, butter and pudding in a medium saucepan on low heat until
well blended and thick. Remove from stove and add cherries, nuts and
enough sugar to make a thick consistency. Form the mixture into 8 to
10 egg shapes with hands coated in butter. Place on wax paper covered
cookie sheet. Chill several hours until firm. Melt chocolate being
careful not to scorch it. Frost egg with melted chocolate. Decorate
with butter cream icing.

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

MMMMM

-- Sean

... Help stamp out, eliminate, and abolish redundancy!

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: 5 guys
By: Sean Dennis to Dallas Vinson on Sun Apr 05 2026 17:21:11

-Dallas Vinson

Now there's a name I haven't seen in a while in here.

Yeah, My BBS machine died a couple of years ago, finally back up and running and working on getting my fido address restored so I can start pulling this echo into my own system.

BTW: Does anyone know if there a good recipe database program for Linux that is MM compatible?
---
-Dallas Vinson
-SysOp: Legends of Yesteryear BBS
-telnet: furmenservices.net:2323
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Thu Apr 02 2026 12:03 pm

Hi Ruth,

Sounds good. Steve has his VFW meeting tonight; he had volunteered to cook for this month. Yesterday we went over to Sam's Club and got 3 big chicken pot pies, several bags of Caesar salad, a big tray of cookies and a flat
of LaCroix sparkling water for the meal. We went to Wegman's after that
and restocked on some of our baasics--yogurt, lunch meat (from the deli), soups, bagels, and more. Also got a small sushi tray for my supper tonight and some deli roast beef & kimmelwick rolls for our supper last night. Had them with the last of the cole slaw I made several days ago. Not gourmet eating but fills the belly.

The other day my sister served me lox, and i don't remember eating it before.
I guess it could be thought of as Jewish sushi.

It looks good but that's as far as it'll get for us. Steve's corn allergy rules out things like polenta. My lasagne recipe is from my MIL, using the sauce recipe I posted yesterday, whole wheat noodles and ricotta cheese. WAAAAAAAAAAAAAAY different from the poor excuse for "lasagne" my mom made.

I've made lasagna several times in adulthood and it always seemed like too
much work to deal with those big noodles. I liked "Mexican Lasagna"
better.

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

Title: Mexican Lasagna With Black Beans And Corn
Categories: Mexican
Yield: 8 Servings

5 lg Flour tortillas (10")
15 oz Can corn (1-1/2 c)
15 oz Can black beans (1-1/2 c)
15 oz Can diced tomatoes
- (1-1/2 c)
15 oz Can tomato sauce (1-1/2 c)
1/2 c Diced chiles
1 1/2 ts Chili powder
1 ts Ground cumin
1 ts Garlic powder -OR-
2 cl Garlic; minced
1 ts Sugar
1 lg Egg
16 oz Regular sour cream *
2 c Shredded Mexican cheese
- blend
1 bn Green onions (1/2 c);
- chopped

* Avoid light and fat-free sour cream, they will curdle.

Preheat the oven to 400?F. Grease a 13x9" baking pan. Get
4 mixing bowls, one for grated cheese, one for corn and beans, one
for tomatoes and spices, and one for sour cream, egg, and cheese.

Stack the tortillas on a cutting board and slice through them
lengthwise into 3 strips each. The strips will not be uniform
because of their circular shape. This is OK. Set aside. Mix corn
and black beans in a small bowl.

In a small bowl, stir together the tomatoes with their juice, the
tomato sauce, chili powder, cumin, garlic powder and sugar. Spoon
about half of the sauce into the bottom of the dish. Cover the
sauce with 5 of the tortilla strips. It's fine if they overlap
somewhat.

Break the egg into a medium-size mixing bowl, and beat with a whisk
or fork until foamy. Add the sour cream and 1 cup of the cheese.
Stir to mix well. Spoon half of the sour cream mixture evenly over
the tortilla layer and spread it out with the back of a spoon.
Scatter half of the corn and black beans over the sour cream
mixture.

Place 5 more tortilla strips evenly over the corn and black bean
layer. Top with the remaining sour cream mixture, and the remaining
black beans and corn. Place the remaining tortilla strips over the
dish. Pour the remaining tomato sauce mixture over the tortillas,
and spread it evenly with the back of a spoon to moisten all of the
tortilla strips.

Cover the dish with foil, and bake for 30 minutes, or until hot and
bubbly. While the dish bakes, rinse and trim the green onions.
Slice the green onions thinly, using all of the whites and enough
of the tender green tops to make 1/2 cup. Set aside.

When the lasagna has baked 30 minutes, remove it from the oven and
uncover it. If it is not hot and bubbly, return the uncovered dish
to the oven for 5 minutes. Once it is hot and bubbly, scatter the
green onions evenly over the dish. Return the dish to the oven,
uncovered, for 5 more minutes. Remove the dish from the oven, and
scatter the remaining cup of Mexican cheese evenly over the dish.
Return the uncovered dish to the oven, and bake until the cheese
melts, about 3 minutes.

Remove the lasagna from the oven, and let it stand 10 minutes.
Slice into squares and serve.

Per serving: 474 cal (44% CFF), 24 g fat (13 g sat),
74 mg cholesterol, 17 g protein, 50 g carbs, 7 g dietary fiber,
1,025 mg sodium.

Recipe by Desperation Dinners <bev-alicia@desperationdinners.com>

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Re: Re: 5 guys
By: Dallas Vinson to Sean Dennis on Sun Apr 05 2026 10:05 pm

Hi Dallas,

BTW: Does anyone know if there a good recipe database program for Linux that is MM compatible?

AnyMeal is MM compatible and runs on Linux with minimal dependencies.

https://wedesoft.github.io/anymeal/

Note that version 1.32 is the last version to support Qt5.
Later versions require Qt6.

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

Title: Garlic Roasted Asparagus
Categories: Appetizer, Vegetables
Yield: 6 Servings

1 lb Asparagus (450 g)
1 tb Coconut oil or any oil
- (14 g); melted
Sea salt; freshly cracked
Black pepper; freshly ground
2 cl Garlic; thinly sliced
Squeeze of lime or lemon

Preparation time: 5 minutes
Cooking time: 10 minutes

This garlic roasted asparagus is made with coconut oil, sliced
garlic, and citrus for an easy goes-with-anything side dish ready in
minutes!

Preheat oven to 425?F / 220?C. Line a baking sheet with a silicone
mat or greased foil.

Snap off the very woody ends of the asparagus.

Place your asparagus on baking sheet along with your garlic slices.

Pour coconut oil over the asparagus and garlic, and crack over freshly
cracked sea salt and freshly ground black pepper to taste. Rub these
ingredients into the asparagus from roots to the tips to mix them
together.

Place in the oven and roast for about 8 to 10 minutes for
crisp-tender or up to 15 minutes for more softness depending on your
preference.

Remove from oven, squeeze lime or lemon on top and allow to cool for 2
minutes. Serve immediately!

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/garlic-roasted-asparagus-step-step/>

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Mike,

Ruth Haffly wrote to Ben Collver <=-

Ugh.. Since i don't run my own BBS, if that happened to me, i'd just
hop over to a different BBS and use it instead.

I probably should look into a back up. For years Dale Shipp was my back up, had to use his system for several months after Hurricane Katrina
took out Marc Lewis's New Orleans set up.

Ruth,
You are always welcome to point off of my hub system, 1:2320/105, if
you like.

Thanks, I'll talk to my computer guru/geek (AKA Stephen) and see what he
says about setting up a point. I don't think he's on Fido that much now
that he's so heavy into radio but I still like to keep in touch with
long term friends and make new ones.

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


... It works! Now, if only I could remember what I did.

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

Hi Dallas,

We also tried Five
Guys some years ago up in Kingston, NY. The burger was ok, fries were greasy to the extreme. Best part of that meal was the malt vinegar they offered for the fries; we've yet to go back to that chain.

Hey Ruth, sorry to read about your poor experience with 5 Guys. Maybe
it was just that one store because the ones we have down here in Huuntsville are VERY good. Maybe try a different location.
-Dallas Vinson
-SysOp: Legends of Yesteryear BBS
-telnet: furmenservices.net:2323

It could be that it was just the one store; we've just not tried any
others in the chain because there are so many other choices around here.
When we go to a fast food place that has burgers, (which isn't that
often), I usually get a chicken sandwich but don't have the option with
5 Guys. Yesterday after church we went to a relatively new place; the
Taj Mahal. They opened up in (IIRC) January; we went there shortly
afterward and really enjoyed it. We will be back again.

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


... Computers run on smoke. They stop when it leaks out.

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

Hi Sean,

He used to be very reliable; it's just in the last 6 months or so I've
not been able to count on day after day after day..............etc
mail. It's frustrating, especially since there aren't that many of us
left in this echo.

I understand. I get my main Fido feed directly from the Zone 1 Coordinator though I have three other Fido feeds for specialty areas.

I'll probably set up an alternate (or 2) feeds as a back up. I'm not
that heavy into the internet--but do use it--but I do like the echo
here. I should probably check the listing and see if there are other
echos that may pique my interests.

I've been trying different recipies from my cook book collection and various other sources over the past several months. Last week I tried another new recipe (found in one of my Berlin "collection" cook books)
for Andalusian Beef Stew. It's similar to a lot of beef stews with
onion, beef, potatoes and beef stock but it also called for green
olives, paprika and stirring in sour cream at the end. I just had
Spanish paprika (with a bit of a zing) but it worked well. We stirred
the sour cream into each individual bowl since the recipe made about 6 (cut down 1/3) servings. Steve said "it's a keeper".

That sounds delicious! Now that I have Dave's collection, I have too
many recipes to try out and that's not counting the 30 cookbooks I
have in my kitchen...

Only 30? I don't know how many cook books I have; I've never counted.
Every so often I'll pull one out and browse thru it until a recipe
shouts "TRY ME". The beef stew recipe was on the page opposite the
recipe I used about 6 weeks ago for rouladen; I'd seen the recipe then
and thought I'd give it a try. I did, and it's a keeper now.

Title: The Brass Key Corned Beef and Cabbage Soup
Categories: Soups &, Stews
Yield: 10 Servings

Now that's a new way to serve corned beef and cabbage! We usually do the traditional boiled (simmered); I add potatoes and carrots to make it
more like a New England boiled dinner. Since it's just the 2 of us, we
divide the left overs into meal size portions and put them in the
freezer. Got a couple in there now; one may be pulled out when we hit
the road next month in the camper. It'll make for a quick supper some
night when we don't want to cook. (G)

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


... If you think you are confused now, wait until I explain it!

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

Hi Sean,

Mike Powell wrote to Ruth Haffly <=-

You are always welcome to point off of my hub system, 1:2320/105, if
you like.

I also can do point feeds (just tossing my hat in the ring).

Always good to have back ups to the back ups. Thanks; I'll run
everything thru Steve and let him decide the order of the back ups. (G)

Title: Tsoureki (Easter Bread)
Categories: Bread
Yield: 4 Servings

2 pk Active dry yeast
1/2 ts Sugar
1/4 c Sugar
1/4 c Milk; lukewarm (110-115 deg)
2 1/2 c All purpose flour
1 ts Salt
2 Eggs
8 tb Butter; unsalted, cut into
-small bits
1 tb Butter; softened
1 ts Lemon peel; finely grated
1 Egg; hard boiled, in the
-shell; dyed red with food
-coloring
1 Egg yolk; lightly beaten

Looks good but I might sub beets for the red food coloring. When I do
pickled eggs, I use sliced beets (and their juice) for the coloring,
making them like the Pennsylvania Dutch red beet eggs. I'll also slice
up an onion and put that in the jar(s) to pickle as well--makes for some
good eats. I've a jar in the fridge now that I made up several weeks
ago; I usually let it set about 2-3 weeks before we eat it.


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


... It works! Now, if only I could remember what I did.

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