• Moar Chikn

    From Sean Dennis@618:618/10 to Shawn Highfield on Wed Jan 27 20:18:06 2021
    Hi Shawn,

    I was looking over the recipes I've put in over the years and found
    this ... thought you might be interested. This shouldn't cause any
    tummy problems for your wife (that I know of). This is a really simple
    and quick main dish. I don't have the George Foreman grill anymore but
    I do intend on buying one once I am in my own place.

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

    Title: Cornmeal Crispy Chicken Breasts
    Categories: Main dish, Chicken, Seandennis
    Yield: 4 Servings

    4 Boneless, skinless chicken
    --breasts
    1 Egg, beaten
    3/4 c Yellow cornmeal
    1/2 t Dried basil leaves
    1/4 t Dried oregano leaves
    Salt and pepper to taste
    1/4 c Grated Parmesan cheese
    2 T Lemon juice

    Prep time: 15 minutes
    Cook time: 6 minutes
    Total time: 21 minutes

    Place the chicken between two sheets of waxed paper and pound the
    chicken to 1/3" thick. Pour beaten egg in shallow bowl. In a
    shallow pan, combine basil, oregano, pepper, salt, and cheese. Brush
    chicken with the lemon juice, then dip in beaten egg, and then coat
    with the cornmeal mixture.

    Spray George Foreman two-sided grill with nonstick cooking spray.
    Cook chicken for 4-7 minutes until thoroughly cooked to 160 degrees
    F, brown and crisp.

    [Sean's note: I own a George Foreman G5 grill. I would set the
    thermostat to "medium" and cook for at least 7 minutes.]

    From:
    http://busycooks.about.com/od/chickenbreastrecipes/r/GFcornmealchick.h
    m

    MM'd by Sean Dennis on 25 October 2014.

    MMMMM

    Later,
    Sean

    ... Beauty is only skin deep but ugly goes clear to the bone.
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  • From August Abolins@618:250/1.9 to Sean Dennis on Wed Jan 27 21:30:00 2021
    Hello Sean!

    ** On Wednesday 27.01.21 - 20:18, Sean Dennis wrote to Shawn Highfield:

    I was looking over the recipes I've put in over the years
    and found this ... thought you might be interested. This
    shouldn't cause any..

    Are the recipes "the thing" you swore you would never do?
    <g,d,r>


    --
    ../|ug

    --- OpenXP 5.0.48
    * Origin: (} Pointy McPointface (618:250/1.9)
  • From Tiny@618:500/32 to Sean Dennis on Thu Jan 28 09:01:00 2021
    Sean Dennis wrote to Shawn Highfield <=-

    I was looking over the recipes I've put in over the years and found
    this ... thought you might be interested. This shouldn't cause any
    tummy problems for your wife (that I know of). This is a really simple and quick main dish. I don't have the George Foreman grill anymore but
    I do intend on buying one once I am in my own place.

    That one is gluten free as long as you check the ingredients in the dried
    spice and make sure they didn't sneak wheat in there. (Some companies do!)

    Looks good Sean, I don't have an electric grill but I do have cast iron!

    Shawn

    ... File not found, I'll load something *I* think is interesting.

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  • From Sean Dennis@618:618/10 to August Abolins on Fri Jan 29 13:47:10 2021
    August Abolins wrote to Sean Dennis <=-

    Are the recipes "the thing" you swore you would never do?
    <g,d,r>

    No. I had a computer set up with 32-bit Windows 10 and was going to
    move the BBS over to it ... then the computer died and I gave up,
    realizing that I just didn't have the energy to do it.

    I have been in Fidonet's COOKING echo off and on since 1996 and have
    about 30,000 recipes in my Meal-Master recipe database program. I love
    to cook and bake as well as collect and share recipes.

    I'll probably just keep my current BBS setup though I'd like to be able
    to afford to upgrade ArcaOS (there's been some pretty major updates and upgrades made since I initially purchased it). If it ain't broke, I
    should quit messing with it.

    Later,
    Sean

    ... My other computer is broken.
    ___ MultiMail/Win v0.52

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  • From Sean Dennis@618:618/10 to Tiny on Fri Jan 29 13:57:16 2021
    Tiny wrote to Sean Dennis <=-

    That one is gluten free as long as you check the ingredients in the
    dried spice and make sure they didn't sneak wheat in there. (Some companies do!)

    While gluten doesn't bother me, I do know that jarred spices aren't
    always just spices. Why they add stuff like gluten to that I don't
    know, much like adding MSG, a known neurotoxin, to foods.

    Looks good Sean, I don't have an electric grill but I do have cast
    iron!

    That cast iron would be a better choice, TBH, if I had it. Though
    admittedly, a GF grill is very easy to clean--toss the plates in the
    dishwawher and be done with it.

    Here's something I would definitely make for breakfast. My mom grows
    her own asparagus.

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

    Title: Baked Asparagus and Mushroom Omelet
    Categories: Eggs, Breakfast, Asparagus
    Yield: 4 servings

    1 c Fresh asparagus cut in 2"
    Pieces or 1/2 a 10-oz
    Package of frozen asparagus
    1 c Sliced fresh mushrooms
    1/4 c Sliced green onion
    6 Eggs
    1/2 c Milk
    1/4 ts Salt
    1/8 ts Ground nutmeg
    1 c Shredded Swiss OR
    Gruyere cheese
    2 tb Snipped parsley, optional

    Cook fresh asparagus, mushrooms, and green onion in a small amount of
    boiling water about 7 minutes or till tender. (Or cook frozen
    asparagus, mushrooms, and green onion according to asparagus package
    directions.) Drain.

    In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper.
    Beat with fork or rotary beater till blended. Stir in cooked
    vegetables and Swiss or Gruyere cheese. Turn egg mixture into a
    greased 10x6x2 baking dish.

    Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till
    set. Sprinkle with snipped parsley, if desired. Serves 4.

    Note: You can mix it up the night before, put in the pan and chill,
    and just pop it in the oven the next morning.

    Source: Better Homes & Gardens New Casserole Cook Book Shared by: Sue
    Bryant

    MMMMM

    Later,
    Sean

    ... Not tonight, dear. I have a modem.
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  • From Brian Klauss@618:300/38 to Sean Dennis on Fri Jan 29 22:46:24 2021
    Re: Re: Moar Chikn
    By: Sean Dennis to August Abolins on Fri Jan 29 2021 01:47 pm

    I have been in Fidonet's COOKING echo off and on since 1996 and have
    about 30,000 recipes in my Meal-Master recipe database program. I love
    to cook and bake as well as collect and share recipes.

    Hi, Sean! Meal Master? Really? My wife had a program for Windows some years ago (we're talking Windows 95/98) that was an amazing recipe program. Any chance you're willing to share?

    Brian Klauss <-> Dream Master
    Caught in a Dream | caughtinadream.com a Synchronet BBS
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  • From Tiny@618:500/32 to Sean Dennis on Sat Jan 30 09:09:00 2021
    Sean Dennis wrote to Tiny <=-

    While gluten doesn't bother me, I do know that jarred spices aren't
    always just spices. Why they add stuff like gluten to that I don't
    know, much like adding MSG, a known neurotoxin, to foods.

    We've never been able to figure it out either. :) MSG doesn't bother me
    however I don't add it unless it's the natural one like mushrooms, anchovy
    etc.

    That cast iron would be a better choice, TBH, if I had it. Though admittedly, a GF grill is very easy to clean--toss the plates in the dishwawher and be done with it.

    I've wanted one for a while but when I bought the instant pot I had to
    promise I would not buy another gadget. I have too many.

    Here's something I would definitely make for breakfast. My mom grows
    her own asparagus.

    I would make that too! I only really eat asparagus when it's fresh and
    local. Sometimes Andrea will buy some from the big box store but it's
    just not the same.

    Shawn

    ... One was more wise than the other.

    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (618:500/32)
  • From August Abolins@618:250/1.9 to Sean Dennis on Sat Jan 30 09:33:00 2021
    Hello Sean!

    ** On Friday 29.01.21 - 13:47, Sean Dennis wrote to August Abolins:

    I have been in Fidonet's COOKING echo off and on since 1996
    and have about 30,000 recipes in my Meal-Master recipe
    database program. I love to cook and bake as well as
    collect and share recipes.

    30K recipes, 3 meals a day ==> if you had a different recipe
    from that collection every day, that would take 27 years to try
    them all. About halfway through, 32-bit OSes won't exist by
    then, and old tech will probably be hanging on by a thread.

    When I ended up being the care giver for my mom, I settled with
    only a handful of different recipes. Life was so much simpler
    that way. I learned that many recipes were actualy quite
    forgiving w.r.t qty of ingredients - and it didn't matter if
    there was a litte variation - it actually provided that little
    bit of new interest each time.

    The idea of sorting through 30K recipes sounds interesting (from
    a technical, searching, database POV), but I personally wouldn't
    need to keep so many.


    --
    ../|ug

    --- OpenXP 5.0.48
    * Origin: (} Pointy McPointface (618:250/1.9)
  • From Daryl Stout@618:250/33 to Sean Dennis on Sat Jan 30 02:09:00 2021
    Sean,

    upgrades made since I initially purchased it). If it ain't broke, I should quit messing with it.

    Microsoft would never heed that advice. :P

    Daryl

    ... I tried snorting Coke; but the bubbles went up my nose.
    === MultiMail/Win v0.52
    --- SBBSecho 3.11-Win32
    * Origin: The Thunderbolt BBS - tbolt.synchro.net (618:250/33)
  • From Tiny@618:500/32 to Brian Klauss on Sun Jan 31 10:44:00 2021
    Brian Klauss wrote to Sean Dennis <=-

    Hi, Sean! Meal Master? Really? My wife had a program for Windows
    some years ago (we're talking Windows 95/98) that was an amazing
    recipe program. Any chance you're willing to share?

    I used it up until a few months ago when Sean told me about Accuchef.
    http://www.accuchef.com Not expensive, windows native and can import
    all MM database. I used it 2 days before I registered it.

    Shawn

    ... A group of the unfit appointed by the unwilling to do the necessary.

    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (618:500/32)
  • From Sean Dennis@618:618/10 to Daryl Stout on Sun Jan 31 13:44:10 2021
    Hi Daryl,

    Microsoft would never heed that advice. :P

    "It compiles? Ship it!" -- Bill Gates

    Later,
    Sean

    --- Maximus/2 3.01
    * Origin: Outpost BBS // bbs.outpostbbs.net:10123 (618:618/10)
  • From Sean Dennis@618:618/10 to Tiny on Sun Jan 31 18:12:18 2021
    Tiny wrote to Brian Klauss <=-

    Hi, Sean! Meal Master? Really? My wife had a program for Windows
    some years ago (we're talking Windows 95/98) that was an amazing
    recipe program. Any chance you're willing to share?

    Uh, I never saw this message? :(

    I used it up until a few months ago when Sean told me about Accuchef.
    http://www.accuchef.com Not expensive, windows native and can import
    all MM database. I used it 2 days before I registered it.

    I have Accuchef here also but for BBSing, I still like Meal-Master; my
    fingers are trained. :D

    Here's a tasty recipe but I don't know why it's considered "diabetic".
    The orange, orange juice, rice, and dry sherry pack a punch when it
    comes to sugar ...

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

    Title: ORANGE-SAUCED CHICKEN STIR-FRY
    Categories: Diabetic, Main dish, Poultry, Vegetables, Rice
    Yield: 4 Servings

    3/4 lb Chicken breast breast;
    -boned skinless
    1 c Unsweetened Orange juice;
    1 tb Cornstarch;
    1 tb Dry sherry;
    1 tb Tamari or soy sauce;
    1/2 ts Ground ginger;
    Nonstick spray coating;
    4 c Broccoli flowerets;
    1/2 c Onion; sliced
    1 tb Cooking oil;
    1 1/3 c Brown rice; cooked & hot
    1/2 Orange; sliced

    Rinse chicken; pat dry. Cut the chicken into 1" pieces. Set aside.
    For sauce, stir together orange juice, cornstarch, sherry, tamari
    sauce, and ground ginger. Set aside. Spray a cold work or large
    skillet with nonstick coating. Preheat wok or skillet over medium
    heat. Add broccoli and onion; stir-fry for 2 or 3 minutes. Remove
    vegetables. Add oil to wok or skillet. Then, add chicken; stir-fry
    for 2 to 4 minutes or till tender and no longer pink. Push chicken
    from center of wok or skillet. Stir sauce; add to the center of the
    wok or skillet. Cook and stir for 2 minutes more. Return vegetables
    to wok or skillet; stir all ingredients together to coat with sauce.
    Serve immediately over rice. Garnich w orange slices. Food Exchanges
    per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGE 1/2
    FRUIT EXCHANGE + 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE

    Source: Better Homes and Gardens Diabetic Cookbook Brought to you and
    yours via Nancy O'Brion and her Meal Master

    MMMMM

    Later,
    Sean

    ... A little ignorance can go a long way.
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  • From Sean Dennis@618:618/10 to Brian Klauss on Sun Jan 31 18:19:20 2021
    Brian Klauss wrote to Sean Dennis <=-

    Hi, Sean! Meal Master? Really? My wife had a program for Windows
    some years ago (we're talking Windows 95/98) that was an amazing
    recipe program. Any chance you're willing to share?

    I'm sorry I didn't see this message originally but yes, I do have the
    freeware version of MealMaster on my BBS. It's in the MAIN.FOOD area.
    The filename is MM806F.ZIP. I have a LOT of MM recipe archives in there without description. I need to fix that one of these days. I thought I
    had a PDF version of MM's manual in that file area. I'll have to grab
    it again.

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

    Title: Jose's South Of The Border Canadian Bacon
    Categories: Bacon, Pork, Chilies
    Yield: 12 Servings

    1 Fresh pork shoulder
    Brine:
    6 tb Sugar
    3 tb Kosher salt
    7 1/2 c Water
    1 tb Crushed juniper berries
    Several medium sized bay
    Leaves
    1 ts Crushed black pepper corns
    1 ts Crushed fennel seeds
    1 Teaspoon/tablespoon Jim's
    Red Savina ground mix (your
    Choice)
    1/2 ts #1 pink salt

    Bring all the ingredient except for the pink salt to a boil then
    allow to cool to room temp. Add pink salt. Pour the brine into a two
    gallon plastic ziplock bag then add the pork shoulder. (or loin)
    Remove as much air from the bag as possible. Allow to cure in the
    middle of your fridge for at least a week to ten days. Then remove
    from the fridge and wash in cold water. Return to the fridge to allow
    the brine in the meat to equalize for a lease 24 hours. Then simmer
    in a pot of water until the internal temp is 130 degrees. Drain.
    Roast in a 375 degree oven until golden brown.

    From: Jose Cisneros From: Chile-Heads

    MMMMM

    Later,
    Sean

    ... Is a computer language with GOTO's totally Wirth-less?
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  • From Daryl Stout@618:250/33 to Sean Dennis on Sun Jan 31 19:02:00 2021
    Sean,

    Microsoft would never heed that advice. :P

    "It compiles? Ship it!" -- Bill Gates

    All the com into piles. :P

    Daryl

    ... I'm Ohm of Borg. Resistance is relevant.
    === MultiMail/Win v0.52
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    * Origin: The Thunderbolt BBS - tbolt.synchro.net (618:250/33)
  • From Tiny@618:500/32 to Sean Dennis on Mon Feb 1 10:45:52 2021
    Sean Dennis wrote to Tiny <=-

    I have Accuchef here also but for BBSing, I still like Meal-Master; my fingers are trained. :D

    I understand. I was okay with MM, but when you told me about this one I
    just like it that much more. Store pictures etc. Just spend time on the
    new install to change that GD comic sans font off. Why anyone would default
    to that font I have no clue.

    Here's a tasty recipe but I don't know why it's considered "diabetic".
    The orange, orange juice, rice, and dry sherry pack a punch when it
    comes to sugar ...

    Maybe because it will make you diabetic? ;) Looks like a good one.

    Shawn

    ... Please, not *another* learning experience!

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  • From Sean Dennis@618:618/10 to Tiny on Mon Feb 1 16:16:04 2021
    Tiny wrote to Sean Dennis <=-

    Maybe because it will make you diabetic? ;) Looks like a good one.

    As my fellow diabetic friend would say, "it'll make you piss Hershey
    bars."

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

    Title: Baked Corn Chex 'N' Cheese Custard
    Categories: Side dish, Cheese/eggs, Vegetables, Cereals
    Yield: 6 servings

    1/4 c Green Pepper; Chopped
    1/3 c Onion; Finely Chopped
    2 tb Butter
    3 Eggs; Large
    2 c Milk
    1 ts Salt
    1/2 ts Sugar
    1/8 ts Pepper
    1 c American Cheese; Shredded
    1 lb Corn; Canned, Drained
    2 c Corn Chex; Coarsely Broken

    Preheat oven to 325 degrees F. Saute green pepper and onion in butter
    until limp. Beat together eggs, milk, salt, sugar, and pepper. Stir
    in cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal.
    Pour into buttered 2-quart casserole and top with remaining cereal.
    Bake, uncovered, 45 to 50 minutes or until set. Cool 10 minutes
    before serving.

    MMMMM

    Later,
    Sean

    ... Old bakers never die, they just quit making dough!
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