Daniel wrote to All <=-
I see tons of people posting recipes via meal-master. What exactly is this? Daniel Traechin
It's the most popular recipe database program on this echo. It's now
(since Oct. 1998) freeware. It's also DOS based - which means that if
you're using any Windows sox higher than XP you'll need a DOS emulator
to run it. My personal favourite is vDos.
It's also handy to have a conversion program like mmConv to whip your
raw text files into shape for importing into your Meal Muncher database.
mmConv can be had (free) from:
https://www.pcorner.com/list/SPREAD/MMCONV15.ZIP/INFO/
if that doesn't work I can zip up a copy of my example and e-mail
attach it to you. It's also a DOS proggie .... and very handy.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Egg Foo Yong (Master Recipe)
Categories: Oriental, Eggs, Vegetables, Pork
Yield: 4 Servings
1 c Cooked ham or roast pork
1/2 c Chopped onions
1 c Drained canned bean sprouts
4 tb Chopped green onion tops
1 tb Soy sauce
1 ts Salt
3 Eggs
Oil for deep frying
MMMMM---------------------------SAUCE--------------------------------
1 1/2 c Chicken stock
1 ts Molasses
1 ts Soy sauce
1 ts Cornstarch
2 tb Cold water
Put meat, onion, sprouts, green onion tops, soy sauce,
and salt in a bowl; mix well. Stir the eggs lightly in
to the mixture. Use a deep-bowl ladle to spoon out the
mixture and lower into the hot oil. Tip the ladle at
once to release the omelets. Let them fry until they
rise to the top. Turn each to brown the other side.
Lift out with a large slotted spoon. Serve on a hot
dish covered with a little of the sauce (below).
Serve additional soy sauce separately.
EGG FOO YUNG VARIATIONS
CHICKEN FOO YUNG: Use cooked chicken or turkey instead
of ham or pork.
CRABMEAT FOO YUNG: Use canned or cooked crabmeat instead
of ham or pork.
LOBSTER FOO YUNG: Use canned or cooked lobster instead
of ham or pork.
SHRIMP FOO YUNG: Use canned or cooked shrimp instead of
ham or pork.
VEGETABLE FOO YUNG: Omit meat; use 2 cups chopped green
pepper, celery, onion, and canned bean sprouts combined.
Season with additional 1 teaspoon salt.
SUBGUM FOO YUNG: To the master recipe or any variation,
add 1 cup diced mushrooms, 1/2 cup diced green beans,
and 1/2 cup diced canned bamboo shoots. Mix and cook as
directed.
SAUCE: Heat stock with molasses and soy sauce. Combine
cornstarch with cold water; stir it until smooth. Let
come to boiling point and cook until thickened.
Recipe from Mary Margaret McBride Encyclopedia of Cooking
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
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