Text 12127, 65 rader
Skriven 2007-02-21 10:17:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Eleanor Creighton
Ärende: Re: I am back
=====================
 -=> On 02-19-07  23:19,  Eleanor Creighton <=-
 -=> spoke to 7carol Shenkenberger about I am back <=-

 EC> Hopefully I can insert a recipe as the usual cut and paste is not as
 EC> simple as opening one window and cutting and pasting to another window.

  Assuming that you are running BlueWave in a DOS window, and using some
  sort of DOS based editor -- you can do a cut & paste.  As you say, not
  as simple, but it can be done with a few key strokes.

  First the cut/copy from the source (CTRL-C or CTRL-X or menus).
  Then, right click your mouse in the border at the top of the DOS
  window.  Notice that a menu opens up.  Scroll your mouse down to
  "edit" and then across to the sub-menu and down to "paste".
  Left-click there and you have it.

  I tend to use that method rarely though.   Instead, my editor (QEdit)
  lets me open multiple files and copy from one and past into another.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Meatball Stew
 Categories: Game, Native amer, Venison, Meatballs, Stew
      Yield: 4 Servings
 
      1 lb Ground Venison
      1 lg Egg
    1/2 ts Salt
        pn Garlic Powder
        pn Basil
        pn Oregano
        pn Pepper
      1 tb Vegetable Oil
     28 oz Tomatoes
     19 oz Whole Potatoes, Drained
      2 c  Frozen Carrots
      1 ts Basil
    1/2 ts Oregano
           -Salt & Pepper To Taste
      2 tb Unbleached All-Purpose
           -Flour
 
  Beat the egg in a large bowl and mix in the ground venison, salt and
  remaining seasonings.  Mix thoroughly and shape the mixture into
  2-inch balls.  Heat the oil in a deep skillet and add the meatballs.
  Cook until well browned and then remove from the skillet.  Pat the
  excess grease from the meatballs and drain the skillet.  Place the
  meat in the skillet and sprinkle lightly with the flour.  Stir in the
  tomatoes, vegetables, 1 Tsp of basil, 1/2 tsp oregano, and salt and
  pepper to taste.  Reduce the heat and simmer for 15 minutes.
  
  From Native Indian Wild Game, Fish and
  Wild Foods Cookbook Edited By David Hunt
  RECIPE CLIPPED By: Jim Bodle 7/92, 7/98
  From: Jim Bodle                       Date: 07-24-98
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:09:46, 21 Feb 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)