Text 25782, 86 rader
Skriven 2009-07-09 07:07:33 av Sean Dennis (1:18/200)
  Kommentar till text 25773 av Dale Shipp (1:261/1466.0)
Ärende: Doc's
=============
Hello, Dale.

Wednesday July 08 2009 at 23:52, you wrote to Bob Gearhart:

 DS> There are other programs, but I know little about them.  One I have
 DS> heard of is called Multimail.  Perhaps someone will chime in with info
 DS> about it.

MultiMail is a free (open source) QWK, Blue Wave, SOUP and QWKE reader for
Windows, OS/2, *NIX, BSD and other platforms.  It requires a little acumen with
text-based configuration files, but other than that, it's quite easy to use and
has the basic features one needs to do offline mail.  You can get it at this
URL: http://multimail.sourceforge.net.  MultiMail is a console-mode program (no
point-and-click interface).

There's also CMPQWK, an older Windows-based QWK reader that is fully featured.
I've contacted the author who said that he lost the source to the program years
ago but to use one of the various "cracks" floating around on the Internet to
register it.  It's quite nice and has all the bells and whistles you could
want.

I've also a legally registered copy of OLX, the successor to SLMR.  It's a good
program except I dislike how it chops longer taglines, so I don't use it.

If anyone's interested in MultiMail or CMPQWK, just ask me in private and I can
get you the latest version.

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

      Title: New Brunswick Barley Soup
 Categories: Soups, Diabetic, Ceideburg, Turkey, Chicken
      Yield: 6 Servings

           Stephen Ceideburg
  2 1/2 lb To 3 pounds chicken or
           -turkey parts
      2 qt Water
    1/2 c  Pearl barley, uncooked
      1 md Onion, chopped
      2 ts Poultry seasoning
      1 ts Salt
    1/4 ts Pepper
    1/4 ts Paprika
      1    Bay leaf
      1 c  Sliced carrots
    1/2 c  Chopped celery
    1/2 lb Mushrooms, sliced (2 1/2
           -cups)
     10 oz Frozen peas
      2 tb Snipped fresh parsley

  Combine chicken, water, barley, onion, poultry seasoning, salt,
  pepper, paprika and bay leaf in large kettle or Dutch oven. Bring
  boil. Cover, reduce heat and simmer until chicken is tender, about
  minutes. Remove chicken from broth. Cool chicken; remove meat from
  bones and dice. Add carrots, celery and mushrooms to broth. Cover;
  simmer 20 minutes, stirring occasionally. Return diced chicken to
  soup mixture with peas and parsley; cook until heated through.

  Per serving (based on 8 servings): 206 calories (43 percent from
  protein, 35 percent from carbohydrate, 22 percent from fat), grams
  protein, 18 grams carbohydrate, 5 grams fat, 57 milligrams
  cholesterol, 410 milligrams sodium.

  Exchanges: 1/2 vegetable, 1 bread, 2 1/2 meat.

  From the Oregonian's FOODday, 1/5/93.

  Posted by Stephen Ceideburg From: Ghislaine Dumont Date: 17 May 97
  Home Cooking Ä

MMMMM

=== Cut ===



Later,
Sean

//sean@nsbbs.info | http://nsbbs.info | ICQ: 19965647

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