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Corn@ Whip` <HBAM2001MAY84 Antipasto Artichoke Bread Burns Cakes Casserole Change Cheese Chicken Chocolate Cooked Cornbread Country Crisp Enchiladas Florida Francais Fresh Fried Fudge German Granny Grapefruit Hearty Homemade Ippy's Italian Lemon Macaroni Maison 9/28/92 AMOUNT AMOUNT 2 CELSIUS CELSIUS ENTER COMMENTS COURSE CUSTOM AMOUNT CUSTOM AMOUNT 2 CUSTOM SERVES CUSTOM SERVES ENTER 7NTER FLOUR CUPS FLOUR CUPS ENTER FLOUR GRAMS FLOUR GRAMS ENTER FLUID OUNCE ENTER FLUID OUNCES GRAMS GRAMS ENTER GREASE PAN INGREDIENTS INGREDIENTS 2 INSTRUCTIONS KILOGRAMS KILOGRAMS ENTER LITERS LITERS ENTER MAIN INGREDIENT MEASURE MEASURE 2 METRIC AMOUNT MILLILITERS MILLILITERS ENTER OUNCES OUNCES ENTER OVEN TEMPERATURE POUNDS POUNDS ENTER PREPARATION TIME QUARTS QUARTS ENTER SERVES TITLE YIELD DESCRIPTION TitleB AKA:B IngredientsB InstructionsB HeatB Oven TemperatureB CommentsB ServesB Grease PanB AmountB CourseB AqAppetizer Beverage Bread Condiment Dessert Pasta tisserie Preserve Salad Sauce Vegetable Preparation TimeB Preparation TimeB MeasureB pints bottle bottles stalk stick sticks clove cloves dozen bunch dashes grams pinch large liter liters small medium bunch dashes pinch large small medium pints bottle bottles stalk stick sticks clove cloves dozen bunch dashes pinch large small medium edium CodeB EthnicB African American Caribbean Chinese Dutch Eastern European English Filipino French German Greek Hawaiian Indian International Irish Italian Japanese Jewish Korean Mexican Russian Scandinavian South American SoutB(hern Spanish/Portugese Vietnamese Main IngredientB ArBeans Chicken Fruit Goose Mushrooms Pasta Potato Sausage Shellfish Squash TypeB Charcuterie Custard Egg Dish Frozen Ice Cream Muffin Pickle Pudding Seafood Vegetarian Metric AmountB DoubleB Amount * 2 Double 2B Amount 2 * 2 Metric Recipe RecipesB Yesf2 Yesf2 Yesf2 Yesf2 Yesf2 Yesf2 Yesf2 Title Instructions Title Instructions E Pre Heat? Temperature Comments Yields Grease Pan? Ingredients Course Amount Preparation Time: Ingredients Amount Find a Recipe Add a Recipe Compendium Add a Recipe Ethnic Origin Main Ingredient Omit This Recipe Print Recipe Ek1/8 =.125 1/4 =.25 1/3 =.33 3/8 =.375 1/2 =.5 5/8 =.625 2/3 =.66 3/4 =.75 7/8 =.875 Conversions Customize Double Double CompendiumB Yesf2 ContentsB Title Nationality Preparation Yields Compendium of Culinary Delights All Recipes Recipes Find a Recipe Conversions Recipe Marked Recipes Print Recipes Custom FindB Find All Recipes All Recipes Title Course What Shall We Have GourMac? E9Please enter your search criteria above and press Return.nd press Return.and then press the Home button below. HomeB HomeB E)Please choose where you would like to go: nd remember to register! E)Please choose where you would like to go: Compendium Find a Recipe All Recipes Welcome to GourMac Pasta Entr Dips E Desserts Condimentstsmentsntsimentsts Appetizers eneva Find a Recipe Helvetica Condensed Black AGaramond Helvetica Zapf Chancery Times Courier Chicago Sauce Tartar Sauce Tartar iladelphia Pound essert Entree Pasta Patisserie Preserve Salad Sauce Vegetable yesDown Finely Garlic Grind Ground Hours Inside Internal Large Liver Device Finely K Appetizer carrots, diced green peppers, diced celery, diced small boiled onions mushrooms, diced cooked cauliflower, diced flaked tuna king crabmeat catsup lemons, reserve juice chili sauce green olivesce chili sauce green olives 1. Cook all raw vegetables in one cup of olive oil until tender but still crisp. 2. Add all of the other ingredients and simmer for 10 minutes. 3. Serve hot, cold, or tepid.G:The single recipe makes about 1 gallon and may be frozen. H .5K AppetizerM 45 minutes stalk bottles bottles cupppppA garlic, chopped olive oilP cloves ItalianU ShellfishV SeafoodY Servings Hot Artichoke DipC can artichoke hearts grated parmesan mayonnaise pimento, chopped mild green chilis, chopped shredded Monterey jack cheeseheeseeseckjackhredded Monterey jackack jackack jack Leaves Lemon Lemons Liver Macaroni Mayonnaise Minced Monterey Mushrooms Mustard Nutmeg Olive Olives Onion Onions Optional Pecan Until Using Vegetables Vinegar Vodka Warmed Water Weight Weighting WhipipWhipipipipip Whipiphipipipipipip Whipipiphile Whipip Whipip Whipipipipip Whipipipipipipip Whipipip& Whipipipipipipip Whipip& Whipipipip& Whipipip& Whipipipipipipipipipipipip Whipipipipipip& Whipipipipipipipipip Wilted Olive Pepper Pureed Thyme Clove Cloves African American Caribbean Chinese German International Italian Jewish Mexican Southern Chicken Fruit Pasta Potato Shellfish Frozen Fruit Muffin 1. Chop the artichoke hearts coarsely. Mix with the rest of the ingredients (except the Parmesan) in a bowl. 2. Turn into an oven proof serving dish, sprinkle the Parmesan over the top. 3. Bake at 325 for 30 minutes. E 325GTMake sure you get the artichoke hearts packed in water. Serve warm with Nacho chips.H 4K Appetizer 1 hourN large 4 oz. jar small cans InternationalV VegetarianY Servings Potato PancakesC grated potato grated onion flour pepper parsley flakes parsley flakes parsley flakes parsley flakes parsley flakes parsley flakes Butter Buttered Canning Carefully Carrots Carton Casserole Catch Celery Cheese Cherries Chicken Combine Combined Comes Completely Consistency Constantly Containing Cooked Large Medium Small Stalk Sticks Trays Chopped Garlic 1. Beat eggs until light. Stir in remaining ingredients and blend thoroughly. 2. Heat about 1/8 inch or oil in skillet to between 350 and 400 . For each pancake drop 1/4 cup of the mixture into the hot oil. F Bvry on each side until golden brown. Drain on paper towels. 3. Serve hot, topped with sour cream or warmed applesauce. G&Single recipe makes about 16 pancakes.H .5K Appetizer VegetableM 30 minutes tspJewishU PotatoV Vegetarian JewishU PotatoV VegetarianY Servings Sesame Paste NoodlesC fresh Chinese egg noodles dark brown sesame oil Chinese sesame paste light sesame oil dark soy sauce regular soy sauce honey dark sesame oil hot chili oil hot water cucumber peanuts ili oil hot water cucumber peanuts Onion Onions Other Overnight Package ackage ecans Peppers Perpendicular Person Pickle Pickles Pickling Piece Place Plastic Platter Plenty Point Appetizer Beverage Bread Condiment Dessert Entree Butter@ Nor'east@ Wine@ Allspice@ Butter@ King@ Parmesan@ Pepper@ Reserve@ Sheets@ Sugar Another@ Blade@ Chill@ Pale@ Quarter@ Rest@ Sauce@ Scrape Spice@ Sticky@ Sugar@ ThroughF Turns@ Until@ Meal@ Pickle@ Cups@ Servings\ DOUBLE MEASURE Yesf2 Yesf2 Yesf2 Yesf2 Yesf2 Dessert Entree Patisserie Preserve Salad Sauce Cooked Antipasto Artichoke Maison Potato Pancakes Appetizer Lemon Vodka Beverage Nor'east Cornbread Bread Bread Butter Pickles Lemon VodkaC vodka .5K Appetizer 45 minutesN large garlic, chopped scallionsP clovesT ChineseU PastaV ColdY Servings Lemon VodkaC vodka Pepper Peppers Pickle Pickles Pimento Potato Potatoes Powder Prepared Amount Applesauce Artichoke Before Between Blend Blender Block Bottle Brittle Brown Potatoes Pound Powder Preheat Preheated Prepare Prepared Process Processing Proof Proper Quart Quart Quart Quart Ready Recipe Refrigerator Regular Release Remaining Remove Resilient Resists Golden Gradually Grapefruit Grease Greased Grind Ground Halve Hearts Hours Noodles Oatmeal Olive lemons 1. Remove the yellow part of the lemon rind. Dry the rind until brittle (a couple of days). 2. Soak the dried rind in the vodka for 3-5 days turning the mixture 2-3 times a day. Strain into a clean swing top b ottle and place a fresh piece of rind into the bottle. 3. Fill an empty milk carton to the top with water. Stick the bottle containing the vodka into the middle of the milk carton. Sprinkle flowers onto the wa ter and freeze. 4. When the water is frozen and you are ready to serve, rip the carton off the block of frozen "flowered" water. Set it in a bowl or deep platter to catch the water as the ice melts and enjoy. BeverageM A weekN bottle largeT InternationalY Bottle Raspberry VodkaC vodka Nor'east Pancakes Philadelphia Pickles Potato Pound Salad Sauce Sausage Sausages Sherbet Spiced Tartar Vodka Vodka Vodka Vodka Vodka Vodka Vodka Vodka Vodka Vodka Vodka Vodka Rosette Running Sampling mpling mpling Still Stir-fry Store Strain Strands Swing Tender Tepid Thoroughly Tightly Times Topped Towels Turning Unsalted Within Yellow !oubles Fantastic Fresh Frozen Gallon Great Hearts Large Loaves Makes Sauce Saucepan Sauces Sausage Sausages Saute Scallion Scallions Scrape Scrape Sesame Shake Shortening Should Shred Shredding Simmer Skillet Slicing Sliver Slivers Small Smaller Smooth Split Sprinkle Square Stage Stick Still Stir-fry Stirring Store Strain Strands Substitute Conversions Customize E*Please send in your Shareware fee. Thanks. E/This copy of GourMac has not been paid for yet! Sausage Pastry Change Pastry Pastry Change Pastry Reserve Sauce Sausage Serving Serving About Allow Alongside Amount Applesauce Artichoke Before Berries Between Blend Blender Block Bottle Brittle Brown Uncover Unsalted alted alted Through Thyme Tightly Times Together Topped Towels Tumeric Turning rning urning Sausages in WineC link sausage tiny new potatoes mushrooms butter white wine cream 1. Saut the sausages and potatoes in a skillet long enough to brown the potatoes and render some of the grease out of the sausages. 2. Drain and place into a well buttered casserole with the wine, mushrooms, well buttered casserole with the wine, mushrooms, AppetizerM 45 minutesN Sheets Shortening Shredded Sliced Small Sugar 9-by-5 About Again Allow Alongside Amount Amounts Applesauce Artichoke Butter Capers Carrots Catsup Cauliflower Celery Cheddar Cheese Cherries Chicken Chili Chilis Chilled Chopped Chunks Cider Cinnamon Cognac Cooked Crabmeat Cream Cubed Cubes Cucumbers mbers umbers umbers mbers umbers Cucumbers Couple Cover Cracker Cracker Crisp Crock Crosswise Crumbs Cubes Cucumber Cucumbers Cumin Daily Degree Desired Directed Dissolve Dissolved Divide Doesn't Don't Doneness Doubled Dough Dozen Baking Batter Before Begins Better Between Beyond Beyond eyond eyond Beyond Beyond Boiling Bottle Bottom Bourbon Bread Bring Brittle Broth Brown Bubbles Might Muffins Nacho Packed Pancakes Pleasures Recipe Scale Scale Separately ately rately Separately rately Separately ately ately ately rately ately Print Recipes Yesf2 Yesf2 Yesf2 Yesf2 Immediately Ingredients Inside Internal Lasts Leaving Lemon Light Lightly Liquid Loaves Lumpy Machine Makes Mason Sugar Swing Syrup Syrupy Taste Temperature Tender Tepid Terrine Thick Thicken Thickened Thickens Think Thinly Thinned Thirds Thoroughly Three Through BreadM 45 minutesN large AmericanV VegetarianY .625v Servings Our Homemade BreadB White Loaf Bread .625v Servings Our Homemade BreadB White Loaf BreadBread Sugar Sweet Tarragon Thick Thinly Thyme Tomatoes Tumeric Unsalted Vanilla Vegetable Vinegar Vodka Water Whipped White Worcestershire Yellow Yellow Yellow ellow Yellow 2-cup 2-quart Amounts Drain Dried Drizzle Fairly Filter Fingers First Flatten Flour Floured Flowered Flowers Foamy Freeze Freezes Fresh Frozen Garlic Generously Gently Title Instructions E Pre Heat? Temperature Comments Yields Grease Pan? Ingredients Amount Amount Serves Grease Pan? Ingredients Course Amount 2.2 Pounds...............1 Kilogram 1 Quart............. .964 Liters 1 Cup................ .236 Liters Tablespoons 1 Cup (B liquid)...........8 Fluid ounces 1 Pint......................2 Cups 1 Quart....................2 Pints 1 Gallon...................4 Quarts 1 Pound..................16 Dry ounces 1 Pound................454 Grams Preparation Time Ingredients Amount Find a Recipe Compendium Print Recipe Return to Single rn to Single Return to Single ingle ingle %EZ1/8=.125 1/4=.25 1/3=.33 3/8=.375 1/2=.5 5/8=.625 2/3=.66 3/4=.75 7/8=.875 EYPlease enter the number of servings you desire in the "Yields" box below and press Enter. Conversions The single recipe yields E*Please send in your Shareware fee. Thanks. E/This copy of GourMac has not been paid for yet! Olive Meanwhile Meats Medium Mellow Mellow ellow Mellow Minute Minutes Mixing Mixture Moisten Motor Muffin Muffins Mustard Nearly Necessary Needed Night Noodles Oatmeal vanilla extract lemon extractD 1. Cream the sugar, butter, and cream cheese together. 2. Add the extracts and mix well. 3. Add all the dry ingredients and mix well. 4. Pour into a well greased bread or pound cake pan and bake for 1 hour and 15 minutes at 325 325ides Southeast Texas Chicken Enchiladas Spareribs Pineapple Mustard Glaze Spicy Fried Chicken Steak Right Scraping Season Seconds Seeds Separate Serve Serves Serving Sesame Shake Shaking Shells Sherbet Shortening Should Shred Shredding Simmer Simmering Skillet Slash Sliced Slices Slicing Slide Slightly Sliver Slivers Small Smaller Smooth Space InfoB Custom AmountB A3(Amount / Extend (Serves)) * Extend (Custom Serves) Custom Amount 2B A5(Amount 2 / Extend (Serves)) * Extend (Custom Serves) MarkB Yield DescriptionB Serving Servings Bottle Bottles Boxes Loaves Pound Pounds DOUBLE DOUBLE 2 DOUBLE SERVES ETHNIC FAHRENHEIT FAHRENHEIT ENTER FLOUR CUPS FLOUR CUPS ENTER FLOUR GRAMS FLOUR GRAMS ENTER FLUID OUNCE ENTER FLUID OUNCES GRAMS GRAMS ENTER GREASE PAN INGREDIENTS INGREDIENTS 2 INSTRUCTIONS KILOGRAMS KILOGRAMS ENTER LITERS LITERS ENTER MAIN INGREDIENT MaisonB de CampagneC raw pork fresh pork fat raw veal or chicken pepper allspice thyme cognac onions, finely minced #liver (not chicken), in .5 in cubes %sheets of pork fat cut .125 in. thick 1. Grind the raw pork, fat, and veal finely. 2. Mix the ground meats together with the salt, pepper, allspice, thyme, garlic, cognac, eggs and onions. Mix well. 3. Fold in the cubes of liver. 4. Line the botbot TitleB AKA:B IngredientsB InstructionsB HeatB 28 oz small thyme pepperP ItalianU SausageV MeatY 1.125 .1875 .1875y Servings Philadelphia Pound CakeC sugar butter cream cheese flour baking powder saltm cheese flour baking powder Easy Bread and Butter PicklesC pickle cucumbers thinly sliced onions ice cubes sugar cider vinegar (5%) celery seed mustard seed0 Loaves Easy Bread and Butter PicklesC pickle cucumbers thinly sliced onions ice cubes sugar cider vinegar (5%) celery seed mustard seed seedy Still Stirring Store Strain Strain Strands Style Style Substitute About Appetit Approximate Bar-b-q Batards Boule Chicken Chips Cooking Country Delicious Different Dinner Don't Doubles Either Excellent Fantastic Feeds Flavors Franey Fresh -fisherman tumeric 1. Mix the cucumbers, onions, and salt together well in a 7 quart saucepan. Cover with cold water and the ice cubes and let stand for 3 hours. 2. About 30 minutes before the cucumber mixture is ready, mix toge ther in another large pot the sugar, vinegar, celery seed, mustard seed and the tumeric. Bring this to a boil over high heat, stirring constantly, and then simmer for 30 minutes or until syrupy. 3. Prepare 8 o ne pint canning jars and lids for processing. Add cucumbers and onions to syrup. Heat to nearly boiling over high heat but do not boil. 4. Ladle hot mixture into hot jars, leaving 1/2 inch of head space. elease air bubbles from jars and wipe lips clean for proper seal. 6. Process in boiling water bath for 15 minutes. Cool. 7. Store pickles in a cool, dark place. They are best if used within a year. Makes 8 1 pint jars.H 1.5K CondimentM A whileN trays InternationalV PickleY A""Same Day" Fresh Pack Dill PicklesC Pickle cucumbers Another Applesauce Artichoke Bottle Bottles Clove Dozen Pickle Seafood Vegetarian G9The real stuff. Might as well through away the scale now.H tisserie DessertM 1 hour 45 minutesN AmericanV CakeY Servings3333333v 0333333333333333v 0333333333333333v 0333333333333333v 0333333333333333v 0333333333333333v Device Final Finely Garlic Grind Ground Hours Inside Internal Large Liver Meats Mellow Middle Mixture Necessary Onions Other Overnight Pepper Place Pound Preheat Refrigerator Served Sheet Sheets Sides Small Smooth Still Temperature Terrine Thyme Tightly Together Until Water Weight Weighting Sprinkle Square Stand Stick Sticking cking icking cking Sticking cking cking cking icking Minutes Mixture Motor Muffin Muffins Mushrooms Mustard Nearly Necessary Butter Pickles Right U.S. Measures 1 Teaspoon.........0.33 Tablespoon 1 Tablespoon...........3 Teaspoons 1 Fluid ounce...........2 Tablespoons 0.5 Cup...................8 Tablespoons 1 Cup....................16 Tablespoons 1 Cup (B liquid)...........8 Fluid ounces 1 Pint......................2 Cups 1 Quart....................2 Pints 1 Gallon...................4 Quarts 1 Pound..................16 Dry ounces 1 Pound................454 Grams Thickened Thickens Thoroughly Throughhroughghghghghgh! ThroughghghhroughghThroughghgh Throughghgh Throughghghghghghghgh ThroughghghghghThroughghghgh Grapefruit SherbetB Grapefruit SorbetC sugar water grapefruit juice lemon juice egg white grapefruit Good Gin 1. Halve, pulp, and remove pulp and pith from grapefruit. 2. Combine sugar and water in saucepan and bring to boil, shaking pan gently until sugar is dissolved. Let cool completely. 3. Stir in grapefruit juicuic DessertM 1 hourN InternationalU FruitV FrozenY Servings Pear CrispC pears, preferably Bosc unsalted butter all purpose flour pecan pieces packed dark brown sugar e, lemon juice, and egg white. Turn into ice cream freezer and mix until thickened. Pipe into grapefruit shells using pastry bag fitted with rosette tip. Freeze if not serving immediately. 4. Just before serviC ng drizzle gin over sherbet. Elbow Extract Finely Flaked Flakes Flour Fresh Garlic Grapefruit Grated Green Ground Hearts Honey Italian Jello Juice Empty Enjoy Enough Except Extracts Fairly Finely Fitted itted lavors Flesh Flesh Flesh Flesh Flesh Flesh Flesh Flesh Flesh Flesh Freezes Fresh Frozen Garlic Generously Gently Servings Tartar SauceC mayonnaise pickles, minced fresh chopped parsley garlic, minced capers, chopped tarragon vinegar ground white pepperD=1. Combine all ingredients in a small bowl. Chill thoroughly.all ingredients in a small bowl. Chill thoroughly.oughly. thoroughly. Thank you very much for choosing GourMac. I believe that it is the finest recipe file/index available for the Macintosh. GourMac is published as Shareware. It is not free. I am only asking $15.00 ($20.00 outsidB e the United States) for all the time and effort I put into developing this template. Maryland residents must add $.75 sales tax. Compuserve members may purchase GourMac online for $24.00 in the Shareware Regis 1. Drain the pears and mash with a fork. 2. Mash the cream cheese, adding a little cream to soften. 3. Add the prepared Jello mix well and let cool. 4. Whip the cream. 5. When the Jello mixture is thoroughB_ly chilled, add the whipped cream and mix together carefully. Cherries may be added if desired. G Kids love it. Glad someone does.H SaladM 25 minutesN large pintT AmericanU FruitV ColdY Macaroni and CheeseC elbow macaroni butter flour grated cheddar cheese 1. Cook macaroni as directed on package. Drain. 2. Meanwhile, melt butter over low heat. Blend in flour and salt. Gradually add milk and 1 cup of the cheese. 3. Cook over low heat, stirring constantly, untiain. 2. Meanwhile, melt butter over low heat. Blend in flour and salt. Gradually add milk and 1 cup of the cheese. 3. Cook over low heat, stirring constantly, untiiinti Allspice Artichoke Baking Boiled Bouillon Broth Broth Broth Broth Ready Recipe Reduce Refrigerate Refrigerator Release Remaining Remove Render Repeat Repeat Repeat Reserve Reserve eserve serve Reserve eserve Resists esists Resists Resists About Added Adding Allowed Allspice Aluminum Jello Juice Ladle Large Leaving Lemon Light Little Liver Macaroni Makes Mason Mason Mason Mason Mason Mason PastaM 1 hourN cupsS AmericanU PastaV VegetarianY Servings Servings Poulet aux Arachides l sauce is thickened and cheese melted. Add cooked macaroni; mix well. Turn into buttered 2-quart casserole. Sprinkle remaining cheese over top. 4. Bake in 375 oven about 20 minutes. Serves 6. Pancake Paper Parmesan Pastry Pears Pepper Pickles Piece Pieces Place Plastic Platter tom and sides of a terrine or bread pan with the sheets of fat. Turn the meat mixture into the terrine and smooth the top. Place the bay leaf on top. Place another sheet of fat on top and cover tightly with aluC minum foil. 5. Preheat the oven to 350 F. Cover the terrine, weighting down if necessary. Set in a pan of boiling water in the middle of the oven. Bake for 1.5 to 2 hours until the internal temperature is 170 8It will keep for a week to 10 days in the refrigerator. to 175 6. Place the terrine on a large dish, uncover, and place a small dish, board, or other device that just fits the inside of the terrine on top of the meat and weight down with a 5 pound weight. When cE ool place in the refrigerator (with the weight still on) and chill completely (overnight). 7. The pat may be served as soon as it is cool but it is better if allowed to mellow for a couple of days in the refrFBigerator. It will keep for a week to 10 days in the refrigerator. Bread Butter Pickles Condiment Grapefruit Sherbet Dessert Macaroni Cheese Sausages Entree Spiced Butter Preserve Italian Sausage Philadelphia Pound Patisserie Salad Salad Tartar Sauce Sauce Hearty talian Sausage Philadelphia Pound Patisserie Chicken cold water 1. Saut the beef in the olive oil over medium heat until brown on all sides. 2. Add onion and cook until it begins to brown. 3. Add beer, sauces, bouillon cubes, bay leaf, and enough water to cover the meat.B Simmer for 2-3 hours. 4. Cut carrots and potatoes into bite size pieces. Add them to the stew and bring to a boil. Simmer until the vegetables are tender. 5. About 10 minutes before serving mix the flour an d cold water together, add to the stew and stir thoroughly until the stew thickens to the desired consistency. Season to taste. 4 hours hourslarge medium InternationalU BeefV MeatY Servings Appetizer Beverage Condiment Grapefruit Sherbet Dessert Macaroni Cheese Sausages Entree Spiced Butter Preserve Italian Sausage Philadelphia Pound Patisserie Salad Salad Tartar Sauce Sauce Hearty Philadelphia Pound Patisserie Chill Chilled Clean Coarsely Cognac Combine Completely Consistency Constantly Containing Cooked Cream@ Drain@ Flour@ Golden@ Immediately@ Melt@ Minutes Rest@ Sauce@ Scraping@ Seconds Slices@ Sprinkle@ Still@ Sugar@ ThroughW Uncover@ Until@ Whippil@ Whippppp Artichoke@ FromW In-fishermanV LastT Meal@ Serve@ Entree large cupsO bay leaf garlic, pur cloveT FrenchU MeatV CharcuterieY Servings Hearty Beef StewB Stove top StewC stew beef, in chunks olive oil onion, chopped Worcestershire sauce soy sauce bouillon cube bay leaf carrots potatoes flourflourour flour chiladas Flour Flowered Flowers Freeze Freezer Fresh Frozen Garlic Gently Serve Single Someone Stuff Through Water Makes Dessert Bread Butter Pickles tte's Casserole heese Velma Paquette's Casserole Right Steak Right Spicy Fried Chicken FrenchU SausageV MeatY Servings %A&Spareribs with Pineapple Mustard GlazeC pork rib racks, 6 Lbs. pepper chicken broth frozen pineapple juice soy sauce Dijon mustard hot pepper sauce BWcream, butter and salt and pepper to taste. 3. Cover and bake at 325 F for 25 minutes. AppetizerM 45 minutesN Entree Pasta Patisserie Preserve Salad Sauce Vegetable Hours Minutes While While Spiced Pear ButterC unsalted butter pear, very ripe Bosc honey lemon juice cinnamon grated lemon peel grated nutmeg tside of the steak so a quarter-inch of fat remains. This makes an excellent steak. H MeatM 30 minutesS AmericanU BeefY Servings Spiced Pear ButterC unsalted butter pear, very ripe Bosc honey lemon juice cinnamon grated lemon peel grated nutmeg E*Please send in your Shareware fee. Thanks. E/This copy of GourMac has not been paid for yet! Campagne Grapefruit Ninja Salad Sorbet Stove Turtle 2-quart Seconds Serve Served Serves Serving Shaking Sheet Sheets Shells Sherbet Shortening Sides Simmer Skillet illet Skinininin Skinin Skinininin Skinin$ Skininininin$ Skinin Skinininininininin Slide Slightly Sliver Slivers Small Smaller Smooth Space Melted Melts Metal Middle Minute Minutes Mixing Mixture Moisten Motor Muffin Muffins Mustard Nearly Necessary Needed Night Noodles Oatmeal Blade Blend Blended Block Board Boiling Bottle Bottom Bouillon Bread Bring Brittle Brown Bubbles ubbles Lastst Lastst Laststst Lastste Lastst Laststst 1. Core the pear and cut into pieces but do not peel. 2. Cream the butter with the metal blade, about 20 seconds. With the motor running, add the pear, a little at a time, through the feed tube, processing untB il smooth. Add the remaining ingredients and process until well blended, 20 to 30 seconds, scraping down the work bowl as necessary. 3. To store, pack the butter in a crock, cover, and refrigerate. Or chill sl C{ightly and then roll into a log, wrap in plastic wrap and refrigerate. Serve the log cut into slices. Makes about 1.5 cups. GQExcellent with Pear Muffins. From the Pleasures of Cooking. Makes about two cups.H .125K PreserveM 20 minutesN sticks medium InternationalU FruitY Stew Frozen Gallon Hearts In-fishermananhermananermananananan Servings Stewsk on the "Recipes" button above and click on the "Add a Recipe" button at the top of the recipe page. Please enter all amounts in decimal form. Stews Pro 1.0F! Pro 1.0I Main Dictionary User Dictionary Servings Whipped White Whip` Artichoke@ FromW Love@ Might@ Serve@ Entree 0833333333333333333833333333333333333 .833333333333333333 .833333333333333333 Parmesan Parsley Pears Peeled Peeled Slices Slightly Small Smooth Soften Space Space Space Space Space Space Space Compendium E5Hmm. Maybe I should send that registration fee today! Artichoke Chips Cooking Excellent Fromm Fromomom! Fromomorum Fromom Baked Chicken Bajan Style Macaroni Cheese Italian Sausage SoupC Sweet Italian sausage chopped onion can Italian Tomatoes, choppedp AmericanU ShellfishV SeafoodY Servings Italian Sausage SoupC Sweet Italian sausage chopped onion can Italian Tomatoes, choppedItalianU SausageV Appetizer Beverage Bread Condiment Dessert Entree Preserve Country Bread 1.5K AppetizerM 2-3 daysN Tbsf allowed to mellow for a couple of days in the refrigeratorF:. It will keep for a week to 10 days in the refrigerator. 1.5K AppetizerM 2-3 daysN Cream Crisp Crock Cubes Cucumber Cucumbers Desired Device Directed Dissolved Dozen Dozen Dozen Dozen Dozen Dozen Dozen Dozen Dozen Dozen Dozen potatoes, peeled & cubed chopped celery chopped parsley chopped celery leaves water beef bouillon cube sugar lemon juice Bay leafD 1. Cut the sausage into 1/4 inch slices. 2. Brown the meat and the onion until tender. Add the remaining ingredients. Bring to a boil, reduce heat and simmer for about 45 minutes.H 4bout 45 minutes.H 4SausageV Appetizer Beverage Bread Condiment Dessert Entree Preserve SoupM 1 hour 15 minutesz small thyme pepperP ItalianU SausageV MeatY Philadelphia Pound Cake sugar butter cream cheese flour baking powder American French International Italian Jewish Fruit Pasta Potato Sausage Shellfish Charcuterie Frozen Muffin Cooked Crab Antipasto Beverages Breads Appetizers Sauces Salads Preserves Vegetables Soups Stocks Seafood To add a new recipe, click on the "Add a Recipe" button at the top of any recipe page. Please enter all amounts in decimal form. Please remember to send in your registration fee! Doubled RecipeB Yesf2 Yesf2 Beverage 2_nWn\.L8 Yesf2 Geneva Geneva Genevavaeva Geneva Yesf2 Geneva Yesf2 Yesf2 Yesf2 K Condiment Bread Dessert Pasta tisserie Preserve Salad Sauce Seafood K Vegetable tisserie Charcuterie Meats EHPressing a button below will take you directly to that group of recipes. Conversions Marked Recipes Information Recipe Page Information Information Charcut Sea Foam SaladB Ninja Turtle SaladC can of pears cream cheese cream lime Jello, prepared and chilled whipped cream cherries (optional) chilled whipped cream cherries (optional) one does.H SaladM 25 minutesN large pintT AmericanU FruitV ColdY SaladM 25 minutesN large pintT AmericanU FruitV ColdY 0ts in a small bowl. Chill thoroughly. te. Use what you have. *Garlic powder may be substituted for the fresh garlic. Clove Medium Butter Cheese Cooked Cornbread Grapefruit Hearty Italian Lemon Macaroni Maison Maison Maison Maison Maison Maison aison aison Maison Maison aison Maison aison Salad Sauce Sauce Find All Recipes Compendium Recipes A Beverages Breads Condiments Desserts Pasta Pastry A Preserves Salads Sauces Stews Soups Seafood Vegetables Meats Charcut Custom Find Go Home Sauce CondimentM 20 minutesN clove AmericanY 443.595u Cups443.595u Cupsingss FrenchV Charcut %A&Spareribs with Pineapple Mustard GlazeC pork rib racks, 6 Lbs. pepper chicken broth frozen pineapple juice soy sauce Dijon mustard hot pepper sauce icken Enchiladas Steak Right Velma Paquette's Casserole Entree Spiced Butter Preserve Hearty Print Order Form Title Instructions E Pre Heat? Temperature Comments Yields Grease Pan? Ingredients Course Amount Preparation Time Ingredients ients eparation Time Ingredients Amount Find a Recipe Compendium Ethnic Origin Main Ingredient Print Recipe Return to Single EZ1/8=.125 1/4=.25 1/3=.33 3/8=.375 1/2=.5 5/8=.625 2/3=.66 3/4=.75 7/8=.875 This is a doubled recipe. ConversionsB Yesf2 Yesf2 Yesf2 Yesf2 Yesf2 Yesf2 Yesf2 Time Saucepan Should Tightly Total Turning About Basting Bring Broth Chicken Coals Degrease Frequently Glass Grill Ingredients Juice Juices Measure Minutes Minutew Pepper Pineapple Place Preheat Reduce Ribsl Sauce Saucepan Should Tightly Total Turning Diced Bajan Style Preserve Hearty Italian Sausage Pastry Change Pastry Salad Change Salad Jenee Burns Tartar Sauce Sauce Maison Change Nor'East CornbreadC yellow corn meal flour sugar baking powder vegetable shortening 1. Combine the corn meal, flour, sugar, baking powder, and salt. 2. Add the milk, egg, and shortening. Beat until the batter is fairly smooth, about 1 minute. 3. Bake in a greased 8" square baking pan or in mB|uffin tins in a preheated 425 oven for 20 to 25 minutes. 4. This recipe makes about one dozen muffins or bread to serve 8. Double ServesB Serves * 2 Flour cups enterB Flour grams enterB Flour gramsB Flour cups enter * 140 Flour cupsB Flour grams enter / 140 Contents Custom Find Doubled Recipe Conversions RecipesB Tartar Sauce 6666667 1.33333333333333333 2.66666666666666667 5.33333333333333333 45 minutes s. Mix well. 3. Fold in the cubes of liver. 4. Line the bot minutes. powder may be substituted for the fresh garlic. Clove Medium Bottle Bottle Bottle Bottle Bottle Loaves Servings Origin Main Ingredient Return EIIf you do not wish to find a recipe at this time press the "Home" button. Marked recipes Add More E>The "Add More" button allows you to expand the search request.est. Ingredients 2B Amount 2B A Measure 2B pints bottle bottles stalk stick sticks clove cloves dozen bunch dashes grams pinch large liter liters small medium Pickles Fresh Pickles Condiment German Pound Dessert Pastry A Beverages Customized RecipeB cups of flour is equal to grams. Ek1/8 =.125 1/4 =.25 1/3 =.33 3/8 =.375 1/2 =.5 5/8 =.625 2/3 =.66 3/4 =.75 7/8 =.875 EUTo convert cups of pre sifted flour to grams of flour enter the number of cups below: EVTo convert grams of pre sifted flour to cups of flour enter the number of grams below: grams of flour is equal to TitleB AKA:B IngredientsB InstructionsB HeatB Breads Condiments Desserts Pasta tisserie A Preserves Salads Sauces Stews Soups Seafood Vegetables Meats Charcut Celsius enterB Fahrenheit enterB FahrenheitB Celsius enter * 9 / 5 + 32 CelsiusB (Fahrenheit enter - 32) * 5 / 9 Doubled Recipe Conversions RecipesB cups. Conversions degrees Fahrenheit = degrees Celsius = degrees Celsius. degrees Fahrenheit. pounds = kilograms = kilograms. pounds. ounces = grams = grams. ounces....... grams. ounces. Yesf2 Yesf2 Appetizers Pounds enterB Kilograms enterB &A KilogramsB Pounds enter / 2.2 PoundsB Kilograms enter * 2.2 Ounces enterB Grams enterB GramsB Ounces enter * 28.3495 Doubled Recipe Conversions RecipesB Yesf2 Yesf2 Yesf2 Yesf2 Yesf2 Yesf2 Yesf2 OuncesB Grams enter*.035274 Quarts enterB Liters enterB LitersB Quarts enter * .94635 QuartsB Liters enter * 1.056688 stom Find Doubled Recipe Conversions RecipesB Recipes Compendium Custom Find Doubled Recipe Conversions Customized Recipe Order Form RecipesB ..............2 Cups 1 Quart............................2 Pints 1 Gallon...........................4 Quarts C/1 Pound..........................16 Dry ounces Fluid ounce enterB Milliliters enterB MillilitersB Fluid ounce enter * 29.573 Fluid ouncesB Milliliters enter * .0338 Custom ServesB Doubled Recipe Conversions Customized Recipe RecipesB Find Marked Recipes Yesf2 Yesf2 Yesf2 Yesf2 Yesf2 Yesf2 Yesf2 quarts = liters = liters. quarts. fluid ounces = milliliters = milliliters. fluid ounces. Dry Measure Liquid Measure Flour Temperatures Recipe Find a Recipe Yesf2 Yesf2 Yesf2 Yesf2 Yesf2 Yesf2 tration Database, ID#305. When you send me your payment I will send you the new, greatly improved version of GourMac including a help system, a manual, and with these shareware notices removed. You will also bDke able to set your own password and will sleep better at night knowing that you have done the right thing. Welcome to GourMac Welcome to GourMac large medium InternationalU BeefV MeatY Servings Appetizer Beverage Bread Condiment Antipasto Artichoke Potato Pancakes Appetizer Lemon Vodka Beverage Nor'east Cornbread Bread Bread Butter Pickles Yesf2 AyPlease send your payment (US Funds please) to: Rod Teel Haphazard Designs 915 McCeney Avenue Silver Spring, MD 20901 Continue Send comments or suggestions to the above address or via Compuserve at 70422,2551 or Internet at 70422.2551@compuserve.com or America Online at Rod Teel 51@compuserve.com via Compuserve at 70422,2551 Internet at 70422.2551@compuserve.com E&Thank you for supporting Shareware! EXGourMac and the Haphazard Designs Emblem are registered Trademarks. All rights reserved. E!Click here to print order form -> Order FormB InfoB EthnicB African American Caribbean Chinese Dutch Eastern European English Filipino French German Greek Hawaiian Indian International Irish Italian Japanese Jewish Korean Mexican Russian Scandinavian South American SoutB(hern Spanish/Portugese Vietnamese Main IngredientB ArBeans Chicken Fruit Goose Mushrooms Pasta Potato Sausage Shellfish Squash *Please send in your Shareware fee. Thanks. E*Please send in your Shareware fee. Thanks. Yesf2 Yesf2 Yesf2 Mail payment along with comments, questions, and suggestions to: Rod Teel Haphazard Designs 915 McCeney Avenue Silver Spring, MD 20901 Mail payment along with comments, questions, and suggestions to: Rod Teel Haphazard Designs 915 McCeney Avenue Silver Spring, MD 20901 Comments: Order Form for GourMac Name: B Address: Title Order FormB Amount Preparation Time: Ingredients Amount Find a Recipe Add a Recipe Telephone: E-mail Address: Which demonstration version doF you have?: Where did you get it?: The price is $15 U.S. whe n purchased directly from Haphazard Designs. Single copy price to overseas addresses is $20 U.S. (Foreign purchasers should only send IMOs. We cannot accept checks drawn on foreign banks). Make all checks orH money orders payable to Rod Teel. Maryland residents must add 5% sales tax. Single copy: $15.00 Sales tax (if applicable) $.75 for single copy Number of copies: Total amount enclosed: D