Text 4633, 76 rader
Skriven 2010-12-06 07:27:06 av Sean Dennis (1:18/200.0)
   Kommentar till text 4632 av Jon Justvig (402.fidocooking)
Ärende: Re: Differences
=======================
JJ>I found the self-extracting MM806F.EXE on your system and it installed.  Now
JJ>I just got to find some recipes. :)

I knew I had something sitting around in the filebase that might help
you out.  I need to clean up that particular area one of these days.  As
for recipes, well, just keep monitoring the echo.  If you do a search on
the Web (use "mealmaster recipes" or the like), you'll find a lot of
places with archives that you can import.

One place you might start at:

http://www.meal-master-recipes.com/

That has a large searchable MM archive you can start with.  There are
several sites you can get recipes from.  Check out that file area that
you got MM from on my BBS.  I have several archives (generally all of
the ZIP archives that are listed that have no description) of MM
recipes.

Here's a recipe to start you out:

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

      Title: Muffins Basic And Variations
 Categories: Muffins, Breads, Breakfast
      Yield: 4 Servings

      2 c  Unbleached all-purpose flour
      2 T  Granulated sugar
      1 ea Large egg
    1/2 c  Vegetable oil
      1 T  Baking powder
      1 t  Salt
      1 c  Milk

  Grease 12 2 1/2-inch muffin cups.  Heat oven to 400 degrees F. Sift
  Flour, baking powder, sugar and salt into a medium-sized bowl.  Stir
  to mix well. In a small bowl, beat egg with a fork.  Add milk and oil.
   Add all at once to dry ingredients.  Stir mixture only until dry
  ingredients are moistened.  Batter will be lumpy.   Drop batter from a
  tablespoon into prepared muffins pans, filling each cup half to
  two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove
  from pan and serve hot with butter, jam or marmalade. VARIATIONS:
  GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour
  mixture before adding liquid. BANANA PECAN MUFFINS:  Prepare muffin
  batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4
  t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with
  the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and
  well-drained fresh or frozen blueberries with sifted flour mixture
  before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into
  sections. When batter is in the cups, place an orange section on top
  of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS:
  Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last
  few strokes on batter.  Serve hot with scrambled eggs and bacon for a
  special breakfast. SURPRISE MUFFINS:  Fill muffin cups 1/3rd full of
  batter. Drop 1/2 t of your favorite jelly in center of batter. Add
  batter to fill cup 2/3rds full.  Kids just love these as you will.
  COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes
  of mixing. For a snack have coconut muffins, butter and milk. CHIVE
  MUFFINS: Fold 1/4 cup chives into the batter during the last few
  strokes and serve at dinner. Great with a steak and salad.

MMMMM

JJ>... I haven't lost my mind; it's backed up on tape somewhere!

So very true. :)

Later,
Sean

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