Subj : Re: Canadian hash?
To   : Dave Drum
From : Sean Dennis
Date : Sat Aug 24 2024 15:09:15

-=> Dave Drum wrote to Shawn Highfield <=-

 DD> Yesterday the count/amount and placement was accurate. Today I have a
 DD> message from you and one from Ruth. Neither re in the personal messages
 DD> tab.  <SHRUG> It's not a biggie as I can dig the messages out of the
 DD> cooking echo tab fairly easily. I just hope it's not a symptom of some
 DD> deepy rooted problem with Sean's software.

You're the only one reporting issues out of the current user base.  I've had
no issues myself.  I think your packet may be having issues during the file
transfer process.  I've also checked the code and haven't seen any issues
yet.  I'm not sure what else is going on and the only "weak" point in the
process is the transfer process.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Good Eats Indian Summer Soup
 Categories: Chicken & p, Cheese, Texas, Corn, Luncheon
      Yield: 8 Servings
 
      3    Chicken breasts (about 16
           Ounces) -- boned and
           Skinned
      2 ts Oil
           Salt -- to taste
           Pepper -- freshly ground
      1 md Onion -- sliced 1/4" thick
      1    Poblano pepper
      2 tb Butter
      3    Cloves garlic -- minced
      2 c  Mushrooms -- sliced
      8 oz Frozen corn
      1 qt Water
      1 lb Processed American cheese --
           Cubed
      4 tb Cornstarch
 
  Rinse, pat dry and lightly brush chicken breasts with oil. Season
  with salt and pepper. Slice onion into 1/4-inch thick rings, but do
  not separate rings. Rinse poblano and pat dry.
  
  Place onion, pepper and chicken over medium coals or grill over
  medium heat 10 to 15 minutes or until vegetables are soft and chicken
  is done (the juices should run clear). Place pepper in a small paper
  sack while still hot from the fire and let it cool for 20 minutes.
  After cooling, peel away skin and scrape out seeds. Chop onion,
  pepper and chicken into bite-size pieces.
  
  Place butter in a large heavy pot over low heat.  Add garlic and
  mushrooms and cook 5 minutes or until softened. Add chopped chicken,
  onions, poblano pepper, corn and 2 cups water. Mix and simmer for 5
  minutes or until softened.  Add cubed cheese and simmer until melted.
  Do not allow to boil.
  
  In a separate bowl, dissolve cornstarch with 1/2 cup water. Stir
  dissolved cornstarch into remaining 1 1/2 cups of water. Add to soup,
  stirring constantly, and cook over low heat until thickened. Makes 8
  servings.
  
  Recipe By     : Good Eats Restaurants via Dallas Morning News 6/5/96
  
  From: Caitlin Davis Carlson, Seaview,wa
 
MMMMM
 
-- Sean
 
--- MultiMail/Linux
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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