Subj : Re: Participation
To : Ben Collver
From : Sean Dennis
Date : Thu Jan 16 2025 13:41:03
-=> Ben Collver wrote to Dave Drum <=-
BC> Mimeographs were slightly before my time, but i recall a retired
BC> teacher waxing nostalgic about them. I seem to recall she said
BC> something about the smell, and about blue ink.
The fluid would get you high. LOL
BC> My first computer was an IBM AT with a clacketyclack keyboard and two
BC> full-height 5.25" floppy drives, which technically count as storage.
Mine was a Timex/Sinclair 1000 with a 4K RAM pack. Still have it!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Praline French Toast - Super B'fast- Radio
Categories: Breads, Breakfast, Main course
Yield: 4 Servings
8 Eggs OR egg beaters to equal
1 1/2 c Half and half OR skim milk
3/4 c Plus 1 Tbs. brown sugar
2 ts Vanilla
8 sl French bread; 3/4" thick to
-cover bottom
1/2 c Margarine
1/2 c Pancake syrup; maple
-recommended
3/4 c Chopped pecans
Blend eggs, Half 'n Half, 1 T. brown sugar and the vanilla. Pour half
of the mixgture into 9x13" pan. Put the bread slices on top to cover
the bottom of pan. Spread rest of the mixture over the bread and
cover and refrigerate overnight to soak up well. In another 9x13"
glass or Corningware pan (either at the same time or the next
morning) melt the margarine, 3/4 c. of brown sugar, syrup and the
nuts. Cover with foil if overnight or use fresh if in the AM. Place
the soaked bread on top of nut muxture and bake at 350'F. for 30-35
minutes until puffed and browned. Is fantastic! You will only eat 2
pieces each. DON"T overcook or will carmelize the bottom and be hard
to get out of pan. Use glass or Corningware as metal pans carmalize
too quickly. Can brown slightly under broiler if you want to, but not
necessary.
Recipe by: WSGW 5/7/91 350'F Posted to MC-Recipe Digest V1 #769 by
Ed Griffin <
[email protected]> on Sep 01, 1997
MMMMM
-- Sean
... Anything can be made to work if you fiddle with it long enough.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
