"madis" wrote
> "cshenk" wrote

>>>>I want to enter my recipes into a program. Which one is the most used

>> Madis, what operating system do you have?
> I use Vista. I'm trying mastercook 9 seems to be very comprehensive.
> Will take me a while to figure it out though and how best to convert my
> recipes to it. Not likely i'm going to learn linux or dos at this point.

Grin, MasterCook works well enough then. (MM is better in many ways and
easier but you'd have to use DOSBox).

Here's a sample of a simple recipe you can make in 3 mins plus nuke warm for
about 2 mins and eat.

---------- Recipe via Meal-Master (tm) v8.05

Title: Almost Instant (Secret) Broccoli Soup
Categories: Soups, Stews
Yield: 1 Servings

Left over or freshly cooked
Broccoli
1 cn Mushroom soup
Milk -- as desired
Salt and Pepper

Remove tiny tops of flowered ends of broccoli and save. Dump remaining
stems into blender. Add soup, some milk, salt and pepper. Blend. Garnish
with saved tops. Heat and serve.

Recipe By : BJanson

From: Ladies Home Journal- August 1991

File ftp://ftp.idiscover.co.uk/pub/food/m...s/mmdja006.zip

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And here's one with more fancy ingredients:


---------- Recipe via Meal-Master (tm) v8.05

Title: Iroquois Soup
Categories: Soups, Ilink, Cyberealm
Yield: 4 Servings

4 ea Large mushrooms, sliced
2 ea 10 1/2 oz cans beef consomme
2 tb Yellow corn meal
2 tb Minced parsley
1 cl Garlic, crushed
1/2 ts Basil
1 ea Onion, thinly sliced
Fresh ground pepper, dash
1/4 ts Salt
Haddock fillets, 12 oz
10 oz Baby lima beans
1/3 c Dry sherry (optional)

Place the mushrooms, consomme, corn meal, parsley, garlic, basil, onion,
pepper and salt in a large saucepan, and simmer, uncovered, for 10
minutes.
Add haddock, lima beans, and sherry and simmer 20 minutes, stirring
occasionally, breaking haddock into bite-sized pieces. Serve hot.

The Iroquois were blessed with clear, cool lakes and sparkling streams,
and
both served up an abundance of fish. Fish soup, or u'nega'gei, as the
Iroquois called it, was a favorite. One early recipe is described, "Fish
of any kind is boiled in a pot with a quantity of water. It is then
removed
and coarse corn siftings stirred in to make a soup of suitable
consistency." When wild onions and greens were available, they were
usually tossed into the soup pot, adding both color and flavor.

From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.

Posted by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 In ILink
Cuisine Conference

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