Quoting Nancy Backus to Dale Shipp <=-

This recipe looks like its "1 serving" could feed a large super
bowl crowd

Title: Chez Melange Dipping Sauce
Yield: 1 servings

I'm guessing that 1 serving is the same as 1 batch, as far as they
were thinking

What is happening there is that in early versions of Meal-Master
the yield number defaulted to 1 serving and one had to manually
change it to suit. Later versions defaulted to 4 servings which is a
much more common recipe size but again one can edit the field. One
can also edit the units name from servings to cups or pints etc. as appropriate.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Sauerkraut Soup With Cheese - Zuurkoolsoep Met Kaas
Categories: Dutch, Soups, Wine, Beer, Cheese
Yield: 4 Bowlfuls

2 c dry white wine (Riesling) or
2 c pilsner beer
2 c water
4 vegetable stock cubes
1 lb sauerkraut, drained
8 long shallots or
2 md leeks
3 TB cornstarch
3/4 c cream
11 oz aged Gouda
2 TB parsley

Put wine (or beer) with the water in a pot and boil. Let the stock
cubes dissolve. Chop or cut the sauerkraut, thinly slice the
shallots or leeks and add to the stock. Gently boil for five minutes.
Sprinkle in the cornstarch and stir well. Add the cream and bring to
a slow boil. Simmer for another five minutes, stirring regularly.

Cut, grate or chop the cheese into smallest pieces. Pour the soup
into a heated bowl, fold in the cheese and sprinkle with finely
chopped parsley. Serve with oven-toasted wholewheat buns or
baguette.

From: Www.Godutch.Com

MMMMM-------------------------------------------------



Cheers

Jim


... Look, I don't make the rules, that's just how things are.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Jim Weller to Nancy Backus on 02-21-19 22:16 <=-

-=> Quoting Nancy Backus to Dale Shipp <=-

This recipe looks like its "1 serving" could feed a large super
bowl crowd
Title: Chez Melange Dipping Sauce
Yield: 1 servings

I'm guessing that 1 serving is the same as 1 batch, as far as they
were thinking

What is happening there is that in early versions of Meal-Master
the yield number defaulted to 1 serving and one had to manually
change it to suit.

I figured something of the sort was happening...

Later versions defaulted to 4 servings which is a much more common
recipe size but again one can edit the field. One can also edit the
units name from servings to cups or pints etc. as appropriate.

That is more sensible... :)

ttyl neb

... *I* didn't do it, the *computer* did it!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hello, NANCY!

Replying to a message of NANCY BACKUS to JIM WELLER:

... *I* didn't do it, the *computer* did it!

To err is human. To really foul things up requires a computer.

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

Title: Wildfowl Stock
Categories: Game, Ceideburg, Soups
Yield: 3 Quarts

3 qt Cold water
5 lb Game bird carcass, wings,
-legs, neck, other spare
-parts
2 Or 3 stalks wild celery,
-cut in chunks
1/2 c Wild onions, chopped
1/2 c Wild carrots, chopped
1 sm Bunch watercress

Place cold water in a soup pot. Place game bird pieces in cold
water. Soak for 1 hour. Add other ingredients. Do not stir. Soak
for 1 hour. Place pot, uncovered, at the back of a cook stove far
from the fire. On a conventional stove, place the pot on an asbestos
pad over very low heat.

Allow pot and it's contents to warm very slowly. You need to draw as
much as possible out of the ingredients and into the stock. Skim off
scum as it rises. When the pot is uniformly warm, move it closer to
the fire (or increase the heat) and very slowly and carefully bring
the liquid to a simmer. Do not boil. Do not rush. Skim off all the
scum immediately, as it rises within the first 30 minutes of
simmering. After 30 minutes and after skimming, use a clean piece of
cheesecloth to wipe the pot at the level of the liquid.

Simmer very gently, uncovered, for at least 3 hours.

Taking great care not to disturb the ingredients, carefully ladle the
liquid through clean, moistened cheesecloth into a large screw-lid
jar. Do not pour the stock. Leave the unstrained stock uncovered
until cool. Cover cooled stock tightly and store in refrigerator. Do
not remove grease at this time.

Skim grease from stock. Reheat for use, or freeze.

This is from the cookbook on wild foods. I've copied as it's written
because I found the style of writing and ingredients interesting. If
you try to use wild ingredients, be careful. I seem to remember that
both wild onions and wild carrots have close relatives that look much
the same but are toxic. Personally, I'd do my stalking at the
supermarket.

Posted by Stephen Ceideburg Feb 6 1990.

MMMMM

Later,
Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console (1:18/200)