Text 5024, 78 rader
Skriven 2010-12-17 00:57:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Meal Master
=======================
 -=> On 12-15-10  06:24,  Dave Drum <=-
 -=> spoke to All about Meal Master <=-

 DD> Had an oddity happen last night. I was grabbing another three pages
 DD> of recipes from my Gourmet magazine database - and as I was numbering 
 DD> them in the exported
 DD> text file I came up with 1 recipe short of the 33 recipes I expected.
 DD> So, thinks I, I'll just open MM and export #171 by itself (that's the
 DD> one that was missing) and move along. Well, there is not recipe #171
 DD> listed in my Meal Master Gourmet directory. It goes right from #170 to
 DD> #172. But, just in that directory. SFGate, Echomail, etc. all seem to
 DD> have no odd holes in them.  
 DD> Has anyone else experienced this? Or am I just being too anal? Or
 DD> both? 

I think that such holes in the numbering can happen when you either
delete a recipe, or revise a recipe.  I also think that they go away
when you rebuild (from the maintenance menu).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sunburst Lemon Bars
 Categories: Dessert, Cookie
      Yield: 1 servings
 
           -CRUST:
      2 c  All-purpose flour
    1/2 c  Powdered sugar
      1 c  Margarine or butter,
           -softened
           -FILLING:
      4    Eggs, lightly beaten
      2 c  Sugar
    1/4 c  All-purpose flour
      1 ts Baking powder
    1/4 c  Lemon juice
           -FROSTING:
      1 c  Powdered sugar
  2 1/2 tb Lemon juice
 
  Heat the oven to 350F.  Combine all of the crust ingredients in a
  large bowl with an electric mixer at low speed until crumbly.  Press
  the mixture evenly in the bottom of an ungreased 13-x9-inch pan.
  Bake for 20 to 30 minutes or until light golden brown.
  
  Meanwhile, combine all of the filling ingredients except the lemon
  juice in a large bowl and blend well.  Stir in the lemon juice and
  pour the mixture over the warm crust.  Return to the oven and bake
  for an additional 25 to 30 minutes, until the top is light golden
  brown. Remove from the oven and cool completely.
  
  In a small bowl, combine the powdered sugar and enough lemon juice
  to make a frosting of desired spreading cosistency.  Blend until
  smooth. Spread over the cooled dessert.  Cut into individual bars.
  
  Makes 36 bars.
  
  Per serving (bar):  140 calories; 22 g carbohydrate; 6 g fat; 75 mg
  sodium
  
  NOTE:  "These home-baked lemon bars, with a delicate crumb crust and
  mouth-watering lemon filling, have been a favorite for generations,
  particularly for family gatherings and potlucks."
  
  [The Complete Book of Baking; Pillsbury Publications; 1993]
  [ISBN 0-670-77147-3]
  
  Posted by Fred Peters.
  From: Fred Peters                     Date: 12-05-94
 
MMMMM


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