Text 25373, 85 rader
Skriven 2015-03-27 00:02:06 av Dale Shipp (1:261/1466.0)
  Kommentar till text 25364 av Dave Drum (1:18/200.0)
Ärende: Re: wanderings
======================
 -=> On 03-26-15  09:57,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: wanderings <=-

 DS> MM will export a bunch of recipes to a text file.  Then edit with your
 DS> favored editor doing the search and replace.  Then import back into MM
 DS> with duplicate handling set to overwrite.

 DD> I realised that after I hit the send button. Still, I have 18 separate
 DD> directories for recipes more than a couple with 5K or more entries. I

MM will only export 1000 at a time, but one can start the next group by
number.  I have to do that occasionally when I am making up my
bi-monthly set of category recipes.

 DD> think I'll hold what I've got until I get back to Trailer Trash Central
 DD> (hopefully a couple weeks) and see what happens when I'm not using this
 DD> laptop and DosBox. 
 DD> I'm still trying to get MMconv to work with DosBox .... 
 DD> that will probably wait
 DD> until I get home as well. 

I've pretty much given up on trying to collect more recipes, other than
the few that we cook and put into the MM database we call "ourfiles".
Thus I've not run MMCONV for quite some time.  Plus, Gail's computer is
still using WinXP and so MM, Bluewave and other 16-bit programs will run
there.  I use her computer remotely from mine using a program called
REALVNC.   When it comes time to have to replace her computer, I'll most
likely either mount a permanent virtual box using XP or try to convert
everything to using DOSBOX.   DOSBOX worked fine for me on my little
netbook that used a flavor of linux.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Highland Sausage Roll
 Categories: Meat, Main dish, Appetizer
      Yield: 4 servings
 
     10 oz Venison (trimmed weight)
      6 oz Belly of pork (trimmed wt.)
      2 oz Pitted prunes
      1 sm Onion
           Remains of a pot of tea
      3 tb Port
           Allspice, thyme or Worcester
      1 lb Ready-made puff pastry
      1    Beaten egg to glaze
 
  Mince the meats fairly finely, chop the onion very finely and mix
  together.  Season with a good grinding of pepper - but no salt - and
  some allspice, thyme or a few shakes of Worcester sauce.  Pour on the
  port and mix well, then cover and leave for several hours or
  overnight to allow the flavours to blend.  Cover the prunes with cold
  tea and leave to soak for several hours.
  
  Season the sausagemeat with salt and roll it into a long, fat sausage
  shape.  Roll the pastry out to a rectangle and lay the "sausage" down
  the length of it.  Lay the whole drained prunes on top of the meat.
  Damp one long edge with beaten egg, roll up carefully and seal.
  Alternatively you may like to enclose the sausage in a decorative
  pastry plait.  In this case, roll the pastry out to a square, lay the
  "sausage" down the centre and place the whole drained prunes on top.
  Cut the pastry diagonally into 1/2-inch strips on either side of the
  meat.  Damp the end of each pastry strip with beaten egg then fold
  the strips alternately from each side, over the meat to create a
  plait effect.  Seal the pastry ends.
  
  Slide the pastry parcel on to a damp baking sheet and glaze the top.
  If you have made a sausage roll, decorate it with pastry leaves and
  make one or two steam slits in the top of the pastry.  Bake at 425 F
  (220 C) gas mark 4 for a further 25 minutes or so.
  
  Source: Philippa Davenport in "Country Living" (British), November
  1988. Typed for you by Karen Mintzias
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:09:12, 27 Mar 2014
___ Blue Wave/DOS v2.30

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