Dave Drum wrote to Shawn Highfield <=-

ALT-ENTER again should do it.

Naaaaahhhh. That just gives me a "fuller" screen that cuts off the top
and bottom lines. I got into that configuration accidentally and I'm beginning to think it may be a flipped bit or something in the .exe or
a .dll file. But douing a download and re-install over the "old" sox didn't fix it. I'm beginning to think I may have to cut & paste the
phone book to hard copy and sic IoBit's "Uninstaller" on it (IoBit
cleans out the registry entries, etc. too) and do a "virgin" reinstall.

The full screen is pretty neat - but I'd like to be able to go back to
the "default" for some things/times.

We can take this to email if we get a moderator's rocket. Bv)=

It's kind of on topic as we're using the software to post in the
cooking echo. LOL

Hokay. I tried that - blowing away the old install and starting fresh.
Sure enough. I got the usual small screen I was hoping for. Until I
did an ALT-ENTER. Now it's full screen and won't go back into its
bottle. Damn. I'll probably have to file a bug-report in the home page.

Meanwhile I'm trying to he'p Sean get the doors going on his BBS. I see
he has your Hangman door running. Gruesome opening screen, dude. Bv)=

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

Title: Mickey Rooney's Hangman's Breakfast
Categories: Potatoes, Vegetables, Poultry
Yield: 4 Servings

3 tb Oil
16 oz Tin white or yellow hominy
3 lg Potatoes; boiled, sliced
- thin
1 md Onion; diced
1 md Green bell pepper; diced
1 c Cooked chicken; diced or
- shredded
1 lg Tomato; chopped
1 tb Fresh parsley; chopped

Drain the hominy and heat in vegetable oil in large frying
pan. Add thinly diced potatoes, onion, bell pepper,
chicken and unpeeled tomato. Add parsley. Saute until
onions just begin to brown. Serve with scrambled eggs and
Mexican hot sauce on the side.

Posted to Free Recipes by Crane C. Walden on Feb 7, 1998

From: http://www.free-recipes.co.uk

Uncle Dirty Dave's Archives

MMMMM

... Pogo says: "If you can't vote my way, vote anyway, but VOTE!"
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Dave Drum wrote to Shawn Hihgfield <=-

Meanwhile I'm trying to he'p Sean get the doors going on his BBS. I see
he has your Hangman door running. Gruesome opening screen, dude. Bv)=

Yeah. ;) I haven't touched that in years, should probably update to remove that screen but figure it is hangman.... lol

Shawn

... Marriage is one of the chief causes of divorce.

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Shawn Highfield wrote to Dave Drum <=-

Yeah. ;) I haven't touched that in years, should probably update to remove that screen but figure it is hangman.... lol

I'm hoping to port that door to Linux eventually. Right now, I am going through Manndoor and fixing several issues I've found as well as adding my
own code to the doorkit.

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

Title: Chicken Acapulco with Creamy Shrimp Sauce
Categories: Mexican, Seafood, Chicken, Sauces
Yield: 4 Servings

4 lg Poblano peppers
1/4 c Onion, chopped
1/2 lb Medium shrimp, lightly
Cooked, peeled, and chopped
1/4 c Cilantro, chopped
1/4 lb Monterey jack cheese,
Shredded
2 8 ozs chicken breasts,
Halved, deboned, and
Pounded flat
2 ts White pepper
Salt, to taste
12 6-in long strings
Oil, for frying

MMMMM--------------------CREAMY SHRIMP SAUCE-------------------------
3 Shallots, diced
1 c White wine
1/2 c Fish stock or chicken broth
1 lb Small shrimp
2 c Whipping cream
3/4 lb Butter

ROAST PEPPERS: Place poblano peppers under the broiler and char on
all sides. Put in plastic bag and freeze 10 minutes. Remove from
freezer, rub off peel, then slit to remove seeds under running water.

Preheat oven to 400 degrees F. In a medium saute pan, saute onion,
shrimp, and cilantro until the shrimp are almost cooked, about 5
minutes. Place in mixture in a bowl, add the cheese and set aside.

TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side
down. Season with salt and white pepper. Layer each breast with one
pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll
each breast tightly to form a cylinder. Tie each cylinder in 3
places, both ends and in the middle.

In a skillet, heat about 1/4-inch of oil. Lightly brown chicken
breasts, one at a time, on all sides. Remove from heat, transfer to a
oven-proof dish and bake for 10 minutes until golden brown.

Remove from oven. Cut strings and slice chicken into 1-inch roulades
(rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a
plate and arrange the roulades on top of the sauce. Serve warm. Makes
4 servings.

TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat,
combine shallots and wine. Cook until reduced by three-fourths. Add
stock/broth and shrimp and cook until reduced by half. Add the cream
and reduce again by half. Whisk in the butter by tablespoons. Cook
until butter melts and sauce is well-blended. Remove from heat.
Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas --
1-(713)-529-2409

MMMMM

-- Sean

... Only adults have difficulty with child-proof bottles.
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Sean Dennis wrote to Shawn Highfield <=-

I'm hoping to port that door to Linux eventually. Right now, I am
going through Manndoor and fixing several issues I've found as well as adding my own code to the doorkit.

I ported it to linux years ago, the source is there. Would need to be
very updated though as it was a quick and dirty port.

Shawn

... I have a photographic memory. What's your name again?

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Shawn Highfield wrote to Dave Drum <=-

Meanwhile I'm trying to he'p Sean get the doors going on his BBS. I see
he has your Hangman door running. Gruesome opening screen, dude. Bv)=

Yeah. ;) I haven't touched that in years, should probably update to remove that screen but figure it is hangman.... lol

'At's awright - I've no played in years. Bv)=

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

Title: Hangtown Fry
Categories: Seafood, Pork, Eggs, Breads, Dairy
Yield: 6 Servings

Butter
6 lg Eggs; well beaten
3 tb Heavy cream; no substitute
36 (to 48) oysters; shucked
Flour
Fresh rolled coarse cracker
- crumbs *
Salt & pepper
Crisp bacon

Melt plenty of butter in a heavy skillet. It should be
lavishly done for this preparation. (If you wish to be
safe you may add part oil to the butter so as to be
certain there will be no burning of the butter.)

Beat the eggs lightly and combine with the cream. Dust the
oysters lightly with flour, dip in the egg mixture and
then roll in the cracker crumbs (*the crumbs of soda
crackers or saltines are by far the best). Let the dipped
and crumbed oysters stand for a few minutes before
cooking. Fry the oysters in the butter.

Cook quickly, just long enough to brown the oysters nicely
on both sides. Salt and pepper to taste when they are
golden brown, pour the well-beaten, eggs which have been
mixed with water and seasonings over them and cook as you
would an omelet. Pull the eggs from the sides of the pan
with a spatula and when the omelet is cooked but not dry,
roll it onto a hot platter and garnish with strips of
crisp bacon.

Serve on a very hot platter with lemon wedges and cole
slaw. A perfect Sunday breakfast dish or dinner entree.

This is a recipe which supposedly started in the west and
for which there seem to be dozens of different versions.

Makes 6 servings.

From Oct 1974 issue of Woman's Day Magazine, submitted in
an article by Chef James A Beard.

Uncle Dirty Dave's Archives

MMMMM

... "To err is human - to really foul things up you need a computer" Paul
rlich
--- MultiMail/Win v0.52
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Shawn Highfield wrote to Sean Dennis <=-

I ported it to linux years ago, the source is there. Would need to be very updated though as it was a quick and dirty port.

I'll take a look at it then.

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

Title: Beef Syrah
Categories: Australian, Abc, Meat, Main
Yield: 4 Servings

750 g Lean braising steak
-or other stewing beef
3 Medium carrots
5 cl Garlic, peeled
3 Medium onions
375 ml Red wine
1 tb Olive oil
Sprig of fresh thyme
-or 1 ts dry thyme
2 Bay leaves
12 Black olives, stoned
2 tb Strong beef or chicken stock
Salt and pepper to taste

This should be done in advance: Cut beef into cubes about 2.5cm
removing surplus fat. Chop carrots into similar sized pieces. Peel
and quarter the onions.

Marinate meat, garlic, carrot and onion in the red wine for at least 4
hours, or overnight. Make sure you use a non-reactive container, such
as glass or stainless steel.

Drain meat and vegetables, reserving the liquor. Pat meat cubes dry on
paper kitchen towel.

Brown a few pieces at a time in the olive oil on high heat. Remove and
continue until all are browned and removed.

Add the wine, vegetables and garlic to the pan, along with the thyme,
bay leaves, olives, stock and salt and pepper. Mix well and add the
meat. Half cover the pan and allow to simmer very gently for at least
2 hours.

Serve with polenta or mashed potatoes, a green vegetable and the
remaining wine.

A nourishing cold weather treat named after the wine I use to prepare
the sauce - which uses the Syrah grape and could be Shiraz or
Hermitage. I like to serve it with polenta and Chinese bok choy.

It benefits from preparing the meat the day before use.

c 1997 Australian Broadcasting Corporation

Typed by Glen Jamieson, February 2000

MMMMM

-- Sean

... "Damn the torpedoes, full speed ahead!" - Admiral David G. Farragut
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