Text 20731, 80 rader
Skriven 2009-02-11 23:46:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Replacing Confusers
===============================
 -=> On 02-11-09  06:31,  Dave Drum <=-
 -=> spoke to Carol Shenkenberger about Replacing Confusers <=-

 DD> When you do get a replacement - if you have a keyboard you like and a
 DD> paralled printer ... make sure that the back panel is not ALL USB 
 DD> connections. My newish
 DD> Dell is like that. I had to park my favourite keyboard and search out
 DD> an USB item with a large enter key and the cursor keys where my 
 DD> fingers are hard-wired
 DD> to seek them.

I understand what you mean.  For a long time, we kept transferring the
keyboard that came with a KayPro we got about 20 years ago.  The more
modern ones did not have a good touch and feel to us.  My current Dell
came with a decent spring fed keyboard with good spacing.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Joanne's German Chocolate Cheesecake
 Categories: Cheesecake, Chocolate
      Yield: 12 Servings
 
MMMMM----------------COCONUT-PECAN TOPPING -- REC---------------------
      1 c  Graham Cracker Crumbs
      2 tb Sugar
    1/3 c  Butter Or Margarine --
           Melted
    1/4 c  Coconut -- Flaked
    1/4 c  Chopped Pecans
      4 oz Semisweet Chocolate --
           Chopped
     24 oz Cream Cheese -- Softened
    3/4 c  Sugar
    1/2 c  Dairy Sour Cream
      2 ts Vanilla
      2 tb All-Purpose Flour
      3    Eggs
      1    Prepare the topping.
 
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, melted
  butter, coconut and pecans. Press into bottom and 1/2 inch up the
  sides of a 9-inch springform pan. Bake in a 350 F oven 8 to 10 mins.
  Cool slightly.
  
  3. In a saucepan, melt the chocolate over low heat. Remove from heat;
  cool.
  
  4. For the filling, in a mixing bowl, beat together the cream cheese,
  sugar, sour cream and vanilla. Add the flour and beat well. Add the
  eggs and cooled chocolate; beat till just combined.
  
  5. Turn the filling into the cooled crust. Bake in a 375 F oven for 45
  to 50 mins or until the center appears nearly set when you shake it.
  Cool for 15 mins. Loosen the sides of the cheesecake from the sides of
  the pan. Cool for 30 mins. Remove the sides of the pan.
  
  6. Spread the topping over the cheesecake. Cover and refrigerate for 3
  to 24 hours. Makes 12 to 14 servings.
  
  Coconut-Pecan Topping: In a small saucepan, melt 1/2 cup butter. Stir
  in 1/4 cup packed brown sugar, 2 Tbs light cream or half and half and
  2 Tbs light-colored corn syrup. Cook and stir iver medium heat till
  bubbly. Stir in 1 cup flaked coconut, 1/2 cup chopped pecans and 1
  tsp vanilla. Remove from heat; cool for 5 mins. Spread over partially
  cooled cheesecake.
  
  Recipe By     : Midwest Living - June 1996
  
  From: Dan Klepach                     Date: 07-01-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:49:37, 11 Feb 2009
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