(   �<�I�1|@���|@���<��0�; C<f
�< -* -*  Q\    �<[�6H�J�n    
 �<�^��n�<��6�,�n�,�n�<��0�
� � 2�2=�{I:<���
       �5��    � 
     
       � 
     
                      <={I 
 R=8{I 
  pJ�n�5�� \=f{I  
h=��0�
;   .<	~= q. q.  �]    �=[�6H.J�n       �=��n�=��6l5�nl5�n�=��0�
� 2� >�{I <���
       
<��     
            
                   
      
>{I    >8{I 
  RI�n
<�� *>f{I  
6>��0�
; �o
�L> !. !.  �]    f>[�6H�H�n     �=�H��nt>��6`&�n`&�n�>��0  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSPEC /c  
 "[]|<>+=;,  .DBF  .DBF  .DBF  .DBF  .DBT  .DBT  .DBT  .DBT  .TXT  .TXT  .MEM  .MEM  .FRM  .LBL      .TMP    .PRN    \/: \/: \/:         disk full   ���  �    <Memo>                <insert>            Abort Edit? ( ) <insert>  <insert>                         �[  �[  �[  �[  �[  �[  �[  �[BFPV  CGJKQSXZ  DT  L MN  R     <<NMSG>> R6002
- floating point not loaded
 
 R6001
- null pointer assignment
Several hours before serving-or the day before, if time allows, rub the chicken pieces pieces with the garlic and place them in a deep china or earthenware bowl.  Combine marinade ingredients and the garlic clove and pour over chicken.  Cover the bowl and refrigerate the chicken.  Turn chicken pieces occasionally. When ready to cook, preheat the broiler to its highest setting. Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture.  (Reserve part of the basting mixture to serve over the chicken when served.)  Broil the chicken 3-4 inches from the heat for 5-8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife.  Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. This is also good done on a BBQ. 
  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSPEC /c  
 "[]|<>+=;,  .DBF  .DBF  .DBF  .DBF  .DBT  .DBT  .DBT  .DBT 1.  Melt the chocolate over hot water. 2.  Sift the flour, baking soda, and baking powder together. Set aside. 3.  In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend. 4.  Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling. 5.  Preheat oven to 375 degres. Lightly grease a cookie sheet. 6.  To form the cookies, scoop out a portion of dough and roll out on a well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again. 7.  Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes. Watch for any hot spots in the oven and don't let these cookies overbrown. VARIATION:  For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly. Lightly grease the back side of a large baking sheet. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily. Bake crust at 375 degrees for 5 to 7 minutes. Let crust harden, then slide the cookie from the sheet and cool completely. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.) 
Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan. Freeze for 30 minutes before filling in order to set the crust. Note: When I made this, I made individual cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by using a large muffin pan.  Line each cup with waxed paper for easy removal. 
  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSPEC /c  
 "[]|<>+=;,  .DBF  .DBF  .DBF  .DBF  .DBT  .DBT  .DBT  .DBT  .TXT  .TXT  .MEM  .MEM  .FRM  .LBL      .TMP    .PRN    \/: \/: \/:         disk full   ���  �    <Memo>     *** See instructions at end if using the optional ingredients. Cut chicken into 1/4" wide slices. Melt the butter and olive oil in a large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and keep warm. Deglaze the pan with the champagne. Add the cream to the pan. Add the tarragon and reduce the sauce for two minutes. Put the chicken back into the pan and bring just to a simmer. Remove to serving platter. Serve hot with fresh vegetables or over rice or pasta. (I serve this over fettucini, or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half only. Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick. Saute shallots in butter until tender. Divide shallots equally between the breast halves, spreading evenly over each. Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks. Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients. Chicken is done when it springs back when lightly pressed with finger. Follow the balance of the instructions listed above for the sauce. Source: The original recipe came from "The Martha Culbertson Cook Booklet" published by Culbertson Winery. The "additional ingredients" modification is my own. 
  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSPEC /c  
 "[]|<>+=;,  .DBF  .DBF  .DBF  .DBF  .DBT  .DBT  .DBT  .DBT  .TXT  .TXT  .MEM  .MEM  .FRM  .LBL      .TMP    .PRPound chicken breasts if they're too thick.  Place a cheese and ham slice on each breast within 1/2 in. of edge.  Fold edges of chicken over filling and secure with tooth picks.  Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides.  Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter.  Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken. 
  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSPEC /c  
 "[]|<>+=;,  .DBF  .DBF  .DBF  .DBF  .DBT  .DBT  .DBT  .DBT  .TXT  .TXT  .MEM  .MEM  .FRM  .LBL      .TMP    .PRN    \/: \/: \/:         disk full   ���  �    <Memo>                <insert>            Abort Edit? ( ) <insert>  <insert>                         �[  �[  �[  �[  �[  �[  �[  �[BFPV  CGJKQSXZ  DT  L MN  R     <<NMSG>> R6002
- floating point not loaded
 
 R6001
- nuFlatten chicken breasts between sheets of waxed paper to thickness of 3/8 inch, using meat mallet or rolling pin.  Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl.  Whisk egg with milk in medium bowl to blend.  Dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere.  Shake off excess breadcrumbs.  Heat oil in heavy large deep skillet to 375 degrees. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. Using tongs, transfer to paper towels and drain. Transfer chicken to platter. Melt butter in small saucepan. Mix in lemon juice and pour over chicken.  Garnish with lemon wedges and parsley sprigs. *** My notes:  I found that 3/4 cup each parmesan and breadcrumbs makes too much coating for 4 chicken breasts, so I reduced the amounts to 1/2 cup each- which is still about enough for 6 breasts. I use Bertolli Extra Light olive oil for frying, and just enough to cover the bottom of the skillet. 
  (R)  disk full disk Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.  Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling.  Remove from heat; stir in peels.  Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form.  Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture.  Pile into cooled baked pastry shell.  Chill till firm. Trim with whipped cream and thin orange slices cut in fourths. 
  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSPEC /c  
 "[]|<>+=;,  .DBF  .DBF  .DBF  .DBF  .DBT  .DBT  .DBT  .DBT  .TXT  .TXT  .MEM  .MEM  .FRM  .LBL      .TMP    .PRN    \/: \/: \/:         disk full   ���  �    <Memo>                <insert>            Abort Edit? ( ) <insert>  <insert>                         �[  �[  �[  �[  �[  �[  �[  �[BFPV  CGJKQSXZ  DT  L MN  R     <<NMSG>> R6002
- floating Saute onions, garlic, bell pepper and celery in butter until limp. Add tomato sauce, crawfish and parsley.  Cook slowly for 10 minutes. Turn off heat.  Add bread crumbs, salt, pepper, egg and milk then mix well.  Bake 35 to 40 minutes in 350 degree oven.  If you don't care for the delicious mud bugs you may substitute shrimp. 
  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSPEC /c  
 "[]|<>+=;,  .DBF  .DBF  .DBF  .DBF  .DBT  .DBT  .DBT  .DBT  .TXT  .TXT  .I concocted this recipe while trying to duplicate a potato salad served at a local restaurant.  (See recipe for New Potato Salad). Beat together all ingredients and season well with salt and pepper. More mustard and some lemon juice can be added to suit individual taste.  Milk or cream can be added for a thinner dressing.  Chill an hour or more before serving. YIELD:  About 1 1/2 cups Source:  Sallie Austin 
  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSCook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute.  Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.  Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes:  When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce! Source:  Stephanie Dicamillo- Cooking echo 
  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSPEC /c  
 "[]|<>+=;,  .DBF  .DBF 1.  Melt the chocolate over hot water. Let it cool until only warm. 2.  While the chocolate cools, whip the cream until it forms medium-stiff peaks. Do not overbeat or the mousse will lose some of its smooth, light texture. 3.  Separate 4 of the eggs and set the whites aside. Combine yolks with the 2 remaining whole eggs in the bowl of an electric mixer. Beat until eggs are thick and lemon colored, around 5 minutes. While the yolks are beating, place the 4 egg whites in a clean copper or stainless steel bowl and whisk, preferably by hand, until the whites start to stiffen. Sprinkle on the confectioners' sugar and beat until you have firm peaks. 4.  Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream. When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended. 5.  This mousse can be poured into small individual serving dishes or into 1 larger dessert dish. Chill at least 4 hours before serving. (Chilling it overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks. Remove from the freezer and let it sit in the refrigerator overnight before serving. VARIATION: Make a Brownie Cookie Crust from the Brownie Cookies recipe, then fill it with the mousse. Chill for 4 hours, then pipe whipped cream on top. 
  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSPEC /c  
 "[]|<>+=;,  .DBF  .DBF  .DBF  .DBF  .DBT  .DBT  "... Ingredients in a marinade can be varied, but it is important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues.  This process will make the steak more tender. Remaining marinade ingredients add flavor." Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade. 1.  Place all ingredients in glass screw-top jar; shake vigorously. Arrange meat in shallow glass dish; pierce with a fork. Pour marinade over meat; turn to coat. Cover and refrigerate several hours or overnight, turning meat occasionally. 2.  Remove meat from marinade; pat dry. Remove any pieces of spices or herbs that may stick to meat. This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques. 
  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSPEC /c  
 "[]|<>+=;,  .DBF  .DBF  .The roast should be slightly frozen for best results in cutting, as this allows you to slice the roast very thin. Place sliced roast in bowl with worcestershire sauce for 15 to 20 minutes. While meat is marinating Saute onions, bell peppers and 1/2 tsp of seasoning salt in peanut oil.  Remove vegetables from skillet and cook meat in skillet until just browned adding remaining seasoning salt. Add the the onions and bell peppers to meat and allow to cook for another 10 minutes. Place french bread open face under heat under broiler until crisp. Place meat mixture on top of the bread, cover with swiss cheese, and broil until cheese has melted.  Add mayonaise and serve with leftover juices. Mum-Mum-Mummmm. 
  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSPEC /c  
 "[]|<>+=;,  .DBF  .DBF  .DBF  .DBF  .DBT  .DBT  .DBT  .DBT  .TXT  .TXT  .MEM  .MEM  .FRM  .LBL      .TMP    .PRN    \/: \/: \/:         disk full   ���  �    <Memo>                <insert>            AbA local restaurant serves a simple, but elegant, potato salad as part of their Sunday Brunch menu.  This is my own attempt at duplicating it. Stir the chopped green onions into the Dill Cream Dressing.  Add salt and pepper to taste.  You may also want to add more lemon juice or Dijon mustard at this point, as this produces a fairly bland dressing.  Slice potatoes (leave skins on) about 1/4 inch thick. Place in a large bowl and fold in the dressing.  Serve chilled.  Best made the day before so the flavors have a chance to mingle. Source:  Sallie Austin 
  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSPEC /c  
 "[]|<>+=;,  .DBF  .DBF  .DBF  .DBF  .DBT  .DBT  .DBT  .DBT  .TXT  .TXT  .MEM  .MEM  .FRM  .LBL      .TMP    .PRN    \/: \/: \/:         disk full   ���  �    <Memo>                <insert>            Abort Edit? ( ) <insert>  <insert>                         �[  �[  �[  �[  �[  �[  �[  �[BFPV  CGJKQSXZ  DT  L MN  R     <<NMSG>> R6002
- floating point** I used peanut oil and minced green onions when I made this.  I served it on a salad of Boston lettuce with melon and chopped prosciutto. Slightly toast the poppy seeds (method below).  Place all ingredients in a screw-top jar. Shake vigorously.  Chill until serving. This dressing complements any green salad, but the addition of some small chunks of cantelope, honeydew, or star fruit to your greens will enhance the orange-honey flavor of the dressing.  Or try it over slices of cold roast pork with nectarine wedges on watercress. Poppy Seeds:  Did you know that it takes almost a million seeds to make a pound?  These tiny bluish-black gems come from the opium poppy plant.  But even if you eat a million, you won't experience any narcotic effect. Connoisseurs say those imported from Holland taste best. For even better flavor, seeds should be slightly toasted in a 350 degree oven for about 5 minutes. 
  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSPEC /c  
 "[Add all ingredients together in bowl, and mix well.  Pour into pie shell, and bake 1 hour at 300 degrees.  Allow to cool and serve. 
  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSPEC /c  
 "[]|<>+=;,  .DBF  .DBF  .DBF  .DBF  .DBT  .DBT  .DBT  .DBT  .TXT  .TXT  .MEM  .MEM  .FRM  .LBL      .TMP    .PRN    \/: \/: \/:         disk full   ���  �    <Memo>                <insert>            Abort Edit? ( ) <insert>  <insert>                         �[  �[  �Blend sugar, flour, nutmeg.  Beat into eggs.  Add rhubarb.  Line 9" pie plate with pastry; fill; dot with butter.  Top with lattice crust.  Bake at 400 degrees 50 to 60 minutes.  Cool. 
  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSPEC /c  
 "[]|<>+=;,  .DBF  .DBF  .DBF  .DBF  .DBT  .DBT  .DBT  .DBT  .TXT  .TXT  .MEM  .MEM  .FRM  .LBL      .TMP    .PRN    \/: \/: \/:         disk full   ���  �    <Memo>                <insert>            Abort Edit? ( ) Hold red pepper over a flame, turning it until evenly charred.  Or cut it in half, rub with oil, and place under the broiler until blackened.  Wrap in a plastic bag and set aside to cool.  Scrape off the burned skin and remove seeds and stem.  In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed.  With machine running, slowly drizzle in olive oil until fully combined.  Stir in chives and season with salt and pepper to taste. This recipe, featured at Neiman-Marcus, is from caterer George Dolese.  George serves this dressing over a salad of fusili pasta, chunks of fresh mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and blanched asparagus. 
  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSPEC /c  
 "[]|<>+=;,  .DBF  .DBF  .DBF  .DBF  .DBT  .DBT  .DBT  .DBT  .TXT  .TXT  .MEM  .MEM  .FRM  .LBL      .TMP    .PRN    \/: \/: \/:         disk full   ���  �    <MemoDirections for Cream Filling: Mix first 4 ingredients.  Gradually stir in milk.  Stirring constantly, bring to a boil; reduce heat and cook and stir till thick.  Stir a little of hot mixture into egg; return to remaining hot mixture.  Bring just to boiling, stirring constantly. Cool, then chill.  Beat well; fold in whipped cream and vanilla. Directions for pie: Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust.  Fill crust with chilled Cream Filling.  Halve 2 cups of the strawberries.  Pile atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve.  Mix sugar and cornstarch; gradually stir in berry juice. Cook, and stir till thick and clear.  Tint to desired color with food coloring.  Cool slightly; pour over halved strawberries.  Keep refrigerated till serving time.  Pass whipped cream, if desired. 
  (R)  disk full disk full   .NTX              ->  ->    ->      C N L D M A UE  UI  U    COMSPEC /c  
 "[]|<>+=;,  .DBF  .DBF  .DBF  .DCook tortellini in large pot of boiling salted water until barely tender, stirring occasionally to prevent sticking.  Drain thoroughly. Meanwhile, bring cream to boil in heavy large saucepan.  Reduce heat. Add nutmeg and simmer until slightly thickened, about 8 minutes. Return tortellini to pot.  Add warm cream, Parmesan, peas and prosciutto.  Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Divide among four warm bowls and serve.