It seems that Janis Kracht's PRIZM is down for the count. Must have
happened after I uploaded yesterday's packet and before it was tossed
and sent on to Fido.

My main tip-off were all the packets I've downloaded were very tiny.
And Tiny's (Shawn Highfield) packet was non-existent. I think nShawn
feeds off of Prizm.

When I try to dial/telnet in to Janis' I get the immediate disconnect
that indicates an off-line condition.

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

Title: Northern Italian Clam Sauce
Categories: Seafood, Pasta, Wine, Herbs
Yield: 4 Servings

1/2 c Butter
6 cl Garlic; minced
1 lg Onion, thin sliced
12 (to 15) clams in the shell;
- scrubbed
1/4 c Dry white wine
+=OR=+
1/4 c Lemon juice; if you are a
- wearer of the White Ribbon
1/2 c Italian flat-leaf parsley
Salt & pepper

Melt the butter, add the garlic and sliced onion. When
onions are translucent and very hot, add the wine and
whole clams. Add the parsley. Cover and steam until the
clams open (about 20 minutes).

Discard any clams that remain closed. Discard the top clam
shell from about half the clams. Add salt/pepper to taste.

Serve over al dente Linguine with Locatelli cheese on the
table.

Recipe from Janis Kracht - Cooking Echo - 03 Feb 2013

Uncle Dirty Dave's Archives

MMMMM

... "There is still no cure for the common birthday." -- John Glenn
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

When I try to dial/telnet in to Janis' I get the immediate disconnect
that indicates an off-line condition.

I have not noticed her posts recently in Antiques, but I have also not seen
any notification that she has taken the system down on purpose.

Mike


* SLMR 2.1a * The flush toilet is the basis of western civilization.
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hello, Mike!

Replying to a message of Mike Powell to DAVE DRUM:

I have not noticed her posts recently in Antiques, but I have also not seen any notification that she has taken the system down on purpose.

I just polled her BinkD and it's answering.

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

Title: Panseared Grits with Spiced Shrimp & Bacon (T
Categories: Grits, Seafood shr, Meat bacon
Yield: 2 To 4 servi

<<--grits-->>
3/4 c Grits
1/2 ts Sea salt
3 3/4 c Boiling water
4 sl Bacon, thinly sliced
<<--panseared grits, recipe
-above-->>
1/4 ts Salt
1/2 ts Freshly ground black pepper
2 ts Ground cumin
1 ts Paprika
1 ts Cayenne
10 To 12 ozs medium shrimp
- in the shell, washed
2 tb Olive oil
2 Red jalapeno chiles,
-stemmed,
- seeded, and julienned
2 Green jalapeno chiles,
-stemmed,
- seeded, and julienned
1 bn Green onions, trimmed and
- thinly sliced on the
-diagonal
4 Garlic cloves, thinly sliced
Juice of 2 limes

Recipe by: TOO HOT TAMALES SHOW #TH6285 Preparation Time: In a medium
saucepan, stir the grits and salt into the boiling water. Reduce the
heat and simmer, covered, for about 10 minutes, stirring
occasionally. Remove from the heat and pout into a buttered 8x8-inch
dish. Let cool until firm. Remove from the dish and cut into quarters.

In a medium saucepan, stir the grits and salt into the boiling water.
Reduce the heat and simmer, covered, for about 10 minutes, stirring
occasionally. Remove from the heat and pout into a buttered 8x8-inch
dish. Let cool until firm. Remove from the dish and cut into
quarters. Fry the bacon in a large heavy skillet over medium heat.
With slotted spoon, remove the bacon and drain on paper towels,
reserving the fat in the pan.

In the same skillet, sear the quartered grits over high heat until
golden on both sides. With a spatula, transfer to a platter.

Combine the salt, pepper, cumin, paprika, and cayenne in a bowl. Add
the shrimp and toss to coat evenly.

Wipe the skillet clean and heat the olive oil over high heat. Saute
the shrimp 1 to 2 minutes. Toss in the jalapenos, green onion, garlic
and reserved bacon and cook 1 minute longer. Remove from heat and
stir in the lime juice. Scatter over the seared grits and serve.

Yield: 2 to 4 serving

MMMMM

-- Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10323 (1:18/200)

Hello, Dave!

Replying to a message of Dave Drum to All:

It seems that Janis Kracht's PRIZM is down for the count. Must have happened after I uploaded yesterday's packet and before it was tossed
and sent on to Fido.

Her BinkD server is answering. Do you have her email address? If not, email me and I can give it to you.

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

Title: Panseared Grits with Spiced Shrimp & Bacon (T
Categories: Grits, Seafood shr, Meat bacon
Yield: 2 To 4 servi

<<--grits-->>
3/4 c Grits
1/2 ts Sea salt
3 3/4 c Boiling water
4 sl Bacon, thinly sliced
<<--panseared grits, recipe
-above-->>
1/4 ts Salt
1/2 ts Freshly ground black pepper
2 ts Ground cumin
1 ts Paprika
1 ts Cayenne
10 To 12 ozs medium shrimp
- in the shell, washed
2 tb Olive oil
2 Red jalapeno chiles,
-stemmed,
- seeded, and julienned
2 Green jalapeno chiles,
-stemmed,
- seeded, and julienned
1 bn Green onions, trimmed and
- thinly sliced on the
-diagonal
4 Garlic cloves, thinly sliced
Juice of 2 limes

Recipe by: TOO HOT TAMALES SHOW #TH6285 Preparation Time: In a medium
saucepan, stir the grits and salt into the boiling water. Reduce the
heat and simmer, covered, for about 10 minutes, stirring
occasionally. Remove from the heat and pout into a buttered 8x8-inch
dish. Let cool until firm. Remove from the dish and cut into quarters.

In a medium saucepan, stir the grits and salt into the boiling water.
Reduce the heat and simmer, covered, for about 10 minutes, stirring
occasionally. Remove from the heat and pout into a buttered 8x8-inch
dish. Let cool until firm. Remove from the dish and cut into
quarters. Fry the bacon in a large heavy skillet over medium heat.
With slotted spoon, remove the bacon and drain on paper towels,
reserving the fat in the pan.

In the same skillet, sear the quartered grits over high heat until
golden on both sides. With a spatula, transfer to a platter.

Combine the salt, pepper, cumin, paprika, and cayenne in a bowl. Add
the shrimp and toss to coat evenly.

Wipe the skillet clean and heat the olive oil over high heat. Saute
the shrimp 1 to 2 minutes. Toss in the jalapenos, green onion, garlic
and reserved bacon and cook 1 minute longer. Remove from heat and
stir in the lime juice. Scatter over the seared grits and serve.

Yield: 2 to 4 serving

MMMMM

-- Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10323 (1:18/200)

Sean Dennis wrote to Dave Drum <=-

It seems that Janis Kracht's PRIZM is down for the count. Must have happened after I uploaded yesterday's packet and before it was tossed
and sent on to Fido.

Her BinkD server is answering. Do you have her email
address? If not, email me and I can give it to you.

I doee and I've e-mailed her (see my reply to Mike) Seems to come in
batches ... Shawn Highfield's "Tiny's" hasn't had any new messages for
the past couple days. And he's off bookdocking in the woods according
to his e-mail reply.

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

Title: Boondocks Smothered Chicken
Categories: Poultry, Pork, Cheese, Vegetables, Mushrooms
Yield: 5 Servings

MMMMM--------------------------MARINADE-------------------------------
2/3 c Light olive oil
1/2 c Balsamic vinegar
1 tb Liquid smoke; opt
2 ts Garlic salt
1 ts Dried rosemary; crushed
1/2 ts Fresh cracked black pepper
4 (to 6) boned, skinned breast
- halves

MMMMM---------------------SMOTHERED CHICKEN--------------------------
4 sl Thick cut bacon
2 tb Butter
1 md Onion; sliced
1 c Sliced mushrooms
4 sl (to 8 sl) Provolone cheese;
- enough to top each piece
- of chicken

Pound chicken breasts, or slice in half lengthwise, so
that they are evenly thick and tenderize if desired. Put
marinade ingredients in a Ziploc bag or glass bowl, mix
well and set aside 2 tablespoons for basting. Add chicken,
cover or seal, and let marinate in the fridge for 30
minutes, or up to 2 hours.

Cook bacon in a skillet until crisp, remove and drain on a
paper towel; set aside and crumble when cooled. Add butter
to the bacon fat, and saute the onion, cooking until
caramelized. Using a slotted spoon, remove the onion and
set aside; add the mushrooms and cook, remove and set
aside.

Meanwhile, grill, pan sear, or broil the chicken, until
done - time will be dependent on the size and thickness of
the breasts and the method of cooking. Coarsely chop the
bacon.

Set oven @ 350ºF/175ºC.

Place the cooked chicken into a shallow baking dish or in
mini bakers on a baking sheet. Baste chicken on both sides
with the reserved marinade, top with crumbled bacon,
mushrooms and onion. Place in oven for 5 to 10 minutes.
Remove, top each piece of chicken with cheese and return
to the oven just long enough to melt. Serve immediately.

COOK'S NOTES: Substitute any cheese you like for the
provolone. Makes great individual sandwiches or even
sliders. For sandwiches or sliders, trim into cutlets the
size of your rolls before grilling.

SMOKY MOUNTAIN CHICKEN: Marinade chicken as above.
Substitute thin slices of smoked ham for the bacon and
omit onions and mushrooms. Brush barbecue sauce on both
sides of grilled breasts, pile several slices of ham
loosely on top of each breast, then top with cheese. Place
in oven just until cheese is melted and garnish with
chopped tomato and sliced green onion before serving.

Recipe courtesy Boondocks Bar & Grill, Springfield,
Illinois

Makes 4 to 6 servings

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM



... Prepare yourself: Pumpkin Spice Spam Is The Next New Thing
___ MultiMail/Win v0.52

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Mike Powell wrote to DAVE DRUM <=-

When I try to dial/telnet in to Janis' I get the immediate disconnect
that indicates an off-line condition.

I have not noticed her posts recently in Antiques, but I have also not seen any notification that she has taken the system down on purpose.

I have both her "real" e-mail as well as her G-mail addresses. Bv)=

I e-mailed her and she "spit in the back and kicked the CPU" (rebooted)
All is (currently) hunky. Also dory. Bv)=

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

Title: Hunky Dory's Booger Cookies
Categories: Cookies, Snacks, Chocolate, Nuts
Yield: 30 cookies

MMMMM--------------------------COOKIE--------------------------------
1/3 c Powdered sugar
1 c Butter; softened
1 ts Vanilla extract
3/4 ts Almond extract
3 1/2 oz Box pistachio pudding mix
1 lg Egg
2 c Unbleached flour
1/2 c Chocolate chips, walnuts or
- pecans MMMMM-------------------------FILLING--------------------------------
1 1/2 c Powdered sugar
1 ts Vanilla extract
1 tb (to 3 tb) milk
3 Drops (to 5 drops) green
- food coloring MMMMM-------------------------TOPPING--------------------------------
16 oz Bag Hershey chocolate kisses
- (dark chocolate if you are
- really evil)

Set oven @ 350ºF/175ºC.

In a large bowl, cream 1/3 cup powdered sugar, 1 cup of
butter, 1 teaspoon of vanilla, and the almond extract,
pudding mix, and egg in your cauldron until well
blended.

Lightly spoon flour into the measuring cup.

By hand, bit by bit, stir in the flour and 1/2 cup of
chocolate chips until well blended.

Chant your favourite spell while you stir; it makes the
time pass more quickly.

Shape into 1" balls, and roll in the eye of newt (pecans
or walnuts also work nicely).

Place 2" apart on lightly greased cookie sheet.

With thumb or wand, make imprint in center of each
cookie.

Bake for 10 to 14 minutes until edges are light brown.

Let cool completely.

In a smaller cauldron, combine all filling ingredients
until smooth, and place a very scant teaspoon of this
filling onto the center of each cookie. Top with a
witch's hat.

Yields: 24 - 36 cookies

RECIPE FROM: https://www.food.com

Uncle Dirty Dave's Archives

MMMMM

... Not a real tagline, but an incredible soy substitute...
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)

Dave Drum wrote to All <=-

My main tip-off were all the packets I've downloaded were very tiny.
And Tiny's (Shawn Highfield) packet was non-existent. I think nShawn
feeds off of Prizm.

No I feed off Nick Andre. The issue here was a pid file got stuck and
the tosser wasn't tossing.

Shawn

... In England there are sixty different religions and only one sauce.

--- Talisman v0.47-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Dave Drum wrote to Sean Dennis <=-

I doee and I've e-mailed her (see my reply to Mike) Seems to come in batches ... Shawn Highfield's "Tiny's" hasn't had any new messages for
the past couple days. And he's off bookdocking in the woods according
to his e-mail reply.

It's that time of year for Shawn and I haven't heard a peep out of Janis for
a while. I've been more active on Micronet with its daily care and feeding.

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

Title: Allison's Salmon Loaf
Categories: Fish & seaf, Luncheon, Main dishes, Canned tuna
Yield: 4 -star, all


Servings: 6
: MIX together in a medium
: bowl:
14 oz canned salmon -- drained and
: flaked
1/2 c fresh bread crumbs
6 md fresh mushrooms -- chopped
1/2 md onion -- chopped
1 egg -- beaten
1 TB lemon juice
1 ts grated lemon rind
1/2 ts Cajun seasoning
: OR
1/2 ts dried rosemary leaves --
: crushed
1/8 ts pepper -- (optional)
: vegetable cooking spray

Spray small loaf pan with cooking spray. Put salmon mixture in pan
and bake at 375F for 40 minutes, until the loaf can be sliced.

Recipe By : Allison Greene

From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt

MMMMM

-- Sean

... WinErr 010: Reserved for future mistakes by our developers.
___ MultiMail/Linux v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)

Shawn Highfield wrote to Dave Drum <=-

No I feed off Nick Andre. The issue here was a pid file got stuck and
the tosser wasn't tossing.

Did that...pid you off? <G>

I made ArcaOS so angry I wound up reinstalling it! But things are working smoov like buttah now. I'm good at ID-10-T errors. Trained professional.

That reminds me, I need to set up a VPN on my PFSense box so I can work on things from remote securely.

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

Title: Pork Chop Bake
Categories: Main dish, Appetizers, Pork, Seandennis
Yield: 6 Servings

1 Bag (20 oz) refrigerated
Cooked shredded hash brown
Potatoes
1 Can (11 oz) condensed
Cheddar cheese soup
1/2 c Sour cream
1/2 c Milk
3 c Chopped fresh broccoli
Florets
1 Medium onion, chopped (1/2
Cup)
1 T Olive or vegetable oil
6 Bone-in pork chops (1/2 inch
Thick)
1/2 t Salt
1/4 t Pepper

Heat oven to 350F. In large bowl, mix potatoes, soup, sour cream,
milk, broccoli and onion. Spoon mixture into ungreased 13x9-inch
(3-quart) glass baking dish. Cover with foil; bake 30 minutes.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add 3
of the pork chops; sprinkle with half of the salt and pepper. Cook 3
to 5 minutes on each side or until pork is browned. Repeat with
remaining pork chops, salt and pepper.

Remove foil from baking dish. Place pork chops evenly on top of
potatoes, overlapping slightly. Bake 25 to 35 minutes longer or until
edges are bubbly and pork is no longer pink in center.

Tips: Skip the pork chops and this casserole becomes a tasty side
dish. Next time, try substituting 6 boneless skinless chicken breasts
for the pork chops.

From:
http://www.tablespoon.com/mobile/recipes/pork-chop-bake-recipe/1/

MM'd by Sean Dennis on 17 May 2011.

MMMMM

-- Sean

... Fast, easy, cheap: sounds a back alley relationship, not lunch.
___ MultiMail/Linux v0.52

--- Maximus/2 3.01
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The system is up and running. Unfortunately BBBSD did crash a few days ago

n

since it was my daughter's birthday, I admit I was a little busy :)

And for good reason. Happy Birthday to her. Hope you all were able to
enjoy some good eats. :)

Mike


* SLMR 2.1a * Been there, done that, got the T-shirt.
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hello Mike,

Monday July 24 2023 15:42, you wrote to JANIS KRACHT:

And for good reason. Happy Birthday to her. Hope you all were able
to enjoy some good eats. :)

I don't have the originnal message in my message base for some reason...

-- Sean

... WinErr 002: No error...yet.
--- GoldED/2 3.0.1
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)

Hi Mike!

The system is up and running. Unfortunately BBBSD did crash a few days ago

n

since it was my daughter's birthday, I admit I was a little busy :)

And for good reason. Happy Birthday to her. Hope you all were able to
enjoy some good eats. :)

Thank you Mike, and yes we sure did :)


Ingredients
3 yellow squash
Extra virgin olive oil, for drizzling Fresh basil & thyme for garnish, optional

Herb oil
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 small garlic clove, grated
2 tablespoons parsley, finely chopped
¼ teaspoon sea salt
Freshly ground black pepper

Bread Crumb Topping
¼ cup panko bread crumbs
¼ cup Vegan Parmesan
1 tablespoon chopped parsley
¼ to ½ teaspoon sea salt
pinch of red pepper flakes, optional

Instructions
Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.

Make the herb oil:
In a jar with a tight-fitting lid, combine the lemon juice, olive oil, garlic, parsley, salt, and pepper and shake to combine.

Make the topping:
In a small bowl, combine the panko, Vegan Parmesan, parsley, salt, several grinds of pepper, and a pinch of red pepper flakes, if desired.

Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it's soft, yet still has a firm bite, but before it becomes too watery and mushy. Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)