REPOST OF A LOST MESSAGE

Sean Dennis wrote to Dave Drum <=-

The culprit there is not necessarily Windows (of whatever version) but whether you are running the 32-bit or 64-bit installation of same. I
was told by an "expert" that any 32-bit version of Windows will run
DOS programs - like MMconv and Meal Master, etc. just like W2000/XP
used to.

These days, I'd recommend using a DOS emulator (vDOS, DOSbox) under anything newer than Windows 7, 32-bit or no. I use MM under DOSbox
with 64-bit Windows 10 and 64-bit Slackware Linux without issues. On
the OS/2 box, DOS is native.

Dif'rent strokes and all that. I use the old box w/32-bit W10 these days
just as my "time waster" for playing games that won't run in the W-10/64 environment .... like Railroad Tycoon. I tried DOSbox and used it for
nearly a year .... but it spit-up on my MMCONV formatting program. So,
I went over to vDos and never looked back. It's (as I see it) basically
a DOS shell in a window. https://vdos.info Available at Source Forge.

It helps me keep my fingers limber typing "cd mmconv" to get to my
converter (formatter) program for raw recipes and then "cd .." to go
back to the Meal Master directory. Bv)=

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

Title: Railroad Stew
Categories: Five, Beef, Vegetables, Beans
Yield: 6 Servings

16 oz Can pork & beans
1 lb Ground beef
16 oz Bag frozen corn
1 lg Onion; peeled, chopped
Salt & pepper

Cook and crumble beef with the chopped onion until no
longer pink. Add beans and frozen corn. Heat through on
stove top. Salt and pepper to taste.

Serve with mashed potatoes.

Makes six servings (more or less)

Uncle Dirty Dave's Kitchen

MMMMM

... "Money is like manure. Only good if you spread it around" Winston Churchill



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REPOST OF A LOST MESSAGE

Dale Shipp wrote to Dave Drum <=-

In addition to the program Stephen mentioned, there is another program that Dave Drum uses and likes. Hopefully, he will see your request and point you to it -- and can give some assistance here in getting it set
up. I don't recall the name right now.

You may have me confused with Clean Dave (absent these several years).
I'm a Meal Muncher guy. My directory (named Muncher) is currently at
250 megabytes - programs and data. I think Sacerdote was pushing "Now You're Cooking" which is OK, I guess. I downloaded the trial version
and played with it extensively - but, in the end I blew it away to save the disk space.

I think I got confused in another direction. Weren't you touting a replacement for BlueWave called Multimail?

Well, yeah. It's got several advantages for me - it's freeware, it's
still being developed, it's cross-platform and runs on all versions of
Windows and/or *nix .... and it never, ever had a millennium bug problem.

Plus, I'm used to it. Bv)=

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

Title: Floralie of Moreton Bay Bugs *
Categories: Seafood, Shellfish, Vegetables
Yield: 4 Servings

100 g Peas
150 g Carrot; julienned
8 Baby carrots
600 g Bug meat
100 g Green beans or snow peas
150 g Celery
20 Fresh green asparagus spears
300 g Potatoes
50 ml Tarragon vinegar
100 g Tomatoes; diced meat
8 Baby spring onion
100 g Regency lettuce
50 g Butter
20 g Fresh tarragon
100 g Leek; julienned

* The United Nations' Food and Agriculture Organisation
prefers the name "flathead lobster", while the official
Australian name is "Bay lobster". In Australia is it more
widely known as the "Moreton Bay Bug" after Moreton Bay,
a location in Queensland.

Slice leeks, celery, carrots and cabbage. (Leave baby onions
whole). Cook pomme anna (or you can grate the potatoes and
fry).

Saute bugs in frypan, deglaze with french dressing.

Saute vegs in very hot frypan with olive oil. Display
vegetables on bottom of plate and place bugs on top of
vegetables.

Pomme anna (or potatoes the way you like), then to be
placed on top of bug meat. Pour dressing around vegetables
and bugs. (Either a French or butter sauce).

Place sun dried tomatoes and garnish (dill, cherry tomato),
on top of potato.

Note: Green prawns or crayfish tails can be substituted
for bugs. Fresh spinach can be substituted for lettuce.

Recipe by Magnus Johansson (RIP)

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Man is made to create, from the poet to the potter." -- Benjamin Disraeli


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REPOST OF A LOST MESSAGE

JIM WELLER wrote to ALAN BECK <=-

What is the most popular and supported by this echo Recipe
program and Database. Could not find meal master, looks old.

Hi Alan

Meal Master IS old. It's a DOS program and won't run in Windows in
any version newer than XP.

It was THE recipe database back in the golden age of BBSing prior to universal access to the internet. Back then USENET and the early
mail list users generally preferred the competing MasterCook
program, if they formatted recipes and stored them in databases at
all. This was not a big issue as the two programs recognized each
other and could import each others stuff.

Mastercook is still being developed (v15 is the current) but is not
freeware. I am not a fan of the format in which it presents recipes.

https://www.mastercook.com to look around and see what they are up to.

Like you, I am pretty old school and prefer the more compact recipe formatting/presentation of Meal Master. But, for those who are Windows
addicted Mastercook offers (available) web access, cloud storage, iPhone
and Android apps, etc, etc. Here is a Mastercook formatted recipe from
the Mastercook web site. Below that is the same recipe in Meal Master
format. Just so Alan can see what we're talking about.


* Exported from MasterCook *

Buffalo Chicken Tenders

Recipe By : warriormade.com
Serving Size : 6 : Prep Time: 10 mins : Total Time: 40 mins
Categories : Appetizers Hors d'Oeuvres
Spicy Dairy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound organic chicken breast tenders
1 cup almond flour
1 large egg
1 tablespoon heavy whipping cream
6 ounces Primal Medium Buffalo Sauce
Salt/pepper

Preheat the oven to 350°F.

Cut Chicken tenders to desire size or leave as is.

Season chicken tenders with salt and pepper. Season the almond flour
generously with salt and pepper.

Beat 1 egg together with 1 tablespoon of heavy cream.

Dip each tender first in the egg wash and then into the seasoned almond
flour.

Place tenders on a lightly greased baking sheet and bake for 30 minutes.

If they are not as crispy as you would like, you can broil them for 2-3
minutes after baking for the 30 minutes.

Allow tenders to cool for 5 minutes and then gently coat them in the
buffalo sauce.

- - - - - - - - - - - - - - - - - -

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

Title: Buffalo Chicken Tenders
Categories: Five, Poultry, Nuts, Dairy, Sauces
Yield: 6 servings

1 lb Chicken breast tenders
1 c Almond flour
1 lg Egg
1 tb Heavy whipping cream
6 oz Primal Medium Buffalo Sauce
Salt & pepper

Set oven @ 350°F/175°C.

Cut Chicken tenders to desired size or leave as is.

Season chicken tenders with salt and pepper. Season
the almond flour generously with salt and pepper.

Beat 1 egg together with 1 tablespoon of heavy cream.

Dip each tender first in the egg wash and then into
the seasoned almond flour.

Place tenders on a lightly greased baking sheet and
bake for 30 minutes.

If they are not as crispy as you would like, you can
broil them for 2-3 minutes after baking for the 30
minutes.

Allow tenders to cool for 5 minutes and then gently
coat them in the buffalo sauce.

Source: www.warriormade.com

RECIPE FROM: https://www.mastercook.com

Uncle Dirty Dave's Archives

MMMMM


... "The real secret of success is enthusiasm." -- Walter P. Chrysler


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