Text 19821, 67 rader
Skriven 2009-01-17 23:32:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Sean Dennis
Ärende: Re: Clock off?
======================
 -=> On 01-17-09  10:01,  Sean Dennis <=-
 -=> spoke to Dale Shipp about Clock off? <=-

 DS> ... Shipwrecked on Hesperus in Columbia, Maryland. 23:20:03, 16 Jan
 DS> 2007

 SD> Hmm, seems your tagline is a couple of years behind. <G>

So right you are.  The time, day and month are macros embedded in it,
but don't have a macro for year and have to remember to manually edit
the line in the Bluewave tagline file each year.  Looks like I've missed
doing that for a while.  Done now!  Thanks.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ASPARAGUS-CHEESE CASSEROLE
 Categories: Cheese/eggs, Casseroles, Vegetarian, Anderson
      Yield: 6 servings
 
      4 tb Unsalted butter
      1 ts Unsalted butter
      3 tb Flour
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
    1/4 ts Ground mace
      1 c  Milk
    1/2 c  Whipping cream
 10 1/2 oz Frozen asparagus spears
           -cooked according to the
           -  package directions
           -     and drained well.
      2 lg Eggs, hard-cooked
           - peeled & coarsely chopped
    3/4 c  Grated sharp Cheddar cheese
    1/2 c  Minced blanched almonds
      1 c  Soft white bread crumbs
    1/4 c  Freshly grated Parmesan
 
  PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat,
  melt the butter. Spoon 4 teaspoons of the melted butter into a bowl.
  Set aside. Blend the flour, salt, pepper and mace into the rest of
  the butter and let it sit over low heat for 1-to-2 minutes. Add the
  milk and cream and cook the sauce, stirring constantly for about 3
  minutes, until it has become thick and smooth. In a well-buttered,
  2-quart casserole, alternate layers of the asparagus, eggs, Cheddar
  cheese and almonds. Pour the cream sauce over the layers. Combine the
  reserved butter, bread crumbs and Parmesan cheese and scatter the
  topping over the layers. Combine the reserved butter, bread crumbs
  and Parmesan cheese and scatter the topping over the surface of the
  casserole. Bake the uncovered casserole for about 30 minutes, or
  until the sauce is bubbly and the topping is tipped with brown.
  
  JEAN ANDERSON
  
  PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:35:01, 17 Jan 2009
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)