Text 15914, 81 rader
Skriven 2014-08-17 10:06:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Reconfigs was: I'm sort o
=================================
-=> Janis Kracht wrote to Ruth Hanschka <=-

 > Docs has me locked out, at least from posting. I can read there but nothing
 > else. I'm logged in from Sean's until Ed gets his BBS unscrambled. This
 > could be interesting...

 JK> I mentioned to Ed that you were having problems over at
 JK> Doc's Place and he asked me to let you know that you just
 JK> have to reselect your msg. areas... He said if you or
 JK> anyone else has any problems, to please email him.

 JK> Hope this helps :)

I sort of figured that out for myself. The day the big switchover came there
was nothing in my packet. Even after I reconfigured my echoes from the web
log-in (and checked back via TelNet using the *CURRENT* address) to be sure it
all took. Then it dawned on me that Ed dumped the entire message base - AFTER
the mail runs that would have had the stuff I was expecting to see.

That's happened to me (reconfig of echo numbers) on Prism a time or two - so, I
knew just what to do. (he bragged, smugly).

I haven't posted via Doc's yet. But, I anticipate no problems.

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

      Title: Prism Cake
 Categories: Cakes, Desserts, Fruits, Dairy
      Yield: 11 Servings

      3 oz Pkg orange gelatin
      3 c  Boiling water; divided
      2 c  Cold water; divided
      3 oz Pkg cherry gelatin
      3 oz Pkg lime gelatin
      1 c  Unsweetened pineapple juice
    1/2 c  Sugar; divided
      3 oz Pkg unflavored gelatin
      3 oz Pkg lemon gelatin
      2 c  Graham cracker crumbs
    1/2 c  Butter; melted
    2 cups Heavy whipping cream

  In a small bowl, dissolve orange gelatin in 1 cup boiling
  water; stir in 1/2 cup cold water. Pour into an ice cube
  tray coated with cooking spray. Repeat with cherry and
  lime gelatins, using two more ice cube trays. Refrigerate
  until firm, about 1-1/2 hours.

  In a small saucepan, combine pineapple juice and 1/4 cup
  sugar. Sprinkle with unflavored gelatin; let stand for 1
  minute. Cook and stir just until mixture comes to a boil.
  Remove from the heat; stir in lemon gelatin until
  dissolved. Stir in remaining cold water. Transfer to a
  large bowl; refrigerate for 30-40 minutes or until syrupy.

  Combine cracker crumbs with remaining sugar; stir in
  butter. Press onto the bottom and 2 in. up the sides of a
  greased 9" spring-form pan. Place on a baking sheet.

  Bake at 350øF/175øC for 8-10 minutes or until set. Cool on
  a wire rack.

  Remove gelatin cubes from ice cube trays. In a large bowl,
  beat cream until stiff peaks form. Gently fold into lemon
  gelatin mixture. Fold in gelatin cubes. Spoon over crust.

  Refrigerate for 8 hours or overnight.

  Yield: 10-12 servings.

  From: http://www.tasteofhome.com

  Uncle Dirty Dave's Archives

MMMMM

... If you tip the world on its side everything loose will fall into California
 
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