MC5 users only Correction for 2 posts I sent

[Guest guest]

Hi MC5 users --

 

I royally screwed up. Two recipes I sent you will cause MC5 to CRASH.

(MCII, 3, & 4 people will get theirs just fine.)

 

The recipes are:

 

1. Vegetable Noodle Soup (Veggie Times 7/99) - which I sent you yesterday.

 

2. Focaccia from June 1999 Food/Wine Magazine - which I sent you today.

 

(Please MC5 folks, import these below instead - and toss the earlier ones.

MCother folks, do nothing.

 

 

Why will they make MC5 crash upon IMPORT? Because the CODED MC5 versions

cannot have brackets in our text AND I FORGOT THAT FACT AND PLACED BRACKETS

AROUND MY EMAIL ADDRESS IN THE 'SOURCE' AREA

 

Again: The normal looking .mxp is fine. The only problem is for MC5

users who import the coded recipe so I will resend them now to just you MC5

folks:

 

Vegetable Noodle Soup (Veggie Times 7/99)

 

]]>

</RTxt>

<Serv qty= " 8 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " alphabet noodles " unit= " ounces " qty= " 6 " >

<IPrp>

or crushed

</IPrp>

</IngR>

<IngR name= " vermicelli " ></IngR>

<IngR name= " olive oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " allspice " unit= " whole " qty= " 2 " ></IngR>

<IngR name= " dried thyme " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " cumin seeds " unit= " teaspoons " qty= " 2 1/2 " ></IngR>

<IngR name= " dried oregano " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " hot red chilies " unit= " small " qty= " 2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " OR 2 small hot yellow chilies " ></IngR>

<IngR name= " onion " unit= " small " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " green bell pepper " unit= " cup " qty= " 1/2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " red bell pepper " unit= " cup " qty= " 1/2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " tomatoes " unit= " medium " qty= " 4 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " corn kernels " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " vegetable broth " unit= " quarts " qty= " 2 " ></IngR>

<IngR name= " cilantro " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt and pepper " ></IngR>

<DirS>

<DirT>

1. In a large pot over med-high heat, saute pasta in oil until golden,

about 2 minutes. Add allspice,thyme, cumin seeds, oregano, chiles, onion,

bell peppers, garlic, and tomatoes. Cook until vegetables have softened,

about 8 minutes,stirring frequently.

</DirT>

<DirT>

2. Add corn and vegetable stock. Bring to boil, then reduce heat, and

simmer, uncovered, until pasta is soft. Add cilantro and season to taste

with salt and pepper

</DirT>

<DirT>

Per serving: 127 Cal (20% from fat), 3g Prot, 3g FAT, 22g Carb, 141mg Sod,

0mg Chol, 3g Fiber.

</DirT>

</DirS>

<Desc>

One of several recipes in Veggie Life article, & quot;It & apos;s a Chile

World & quot; by Dawn Radogno

</Desc>

<Srce>

Author: Dawn Radogno, a San Francisco-based freelance food writer, and chef

who is currently working on an international vegetarian cookbook.

</Srce>

<AltS label= " Typist/Poster " source= " Typos by Brenda Adams

(adamsfmle) & posted Veg-Recipe 6/99 " />

</RcpE></mx2>

 

------------

 

 

Focaccia from June 1999 Food/Wine Magazine:

 

]]>

</RTxt>

<Serv qty= " 8 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " active dry yeast " unit= " envelope " qty= " 1 " ></IngR>

<IngR name= " water " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " tablespoons " qty= " 2 " >

<IPrp>

plus more for

</IPrp>

</IngR>

<IngR name= " -- brushing " ></IngR>

<IngR name= " all-purpose flour " unit= " cups " qty= " 3 1/2 " ></IngR>

<IngR name= " sugar " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " kosher salt " >

<IPrp>

for sprinkling

</IPrp>

</IngR>

<DirS>

<DirT>

1. In a small bowl, sprinkle the yeast over 1/2 cup of warm water and let

the mixture stand until foamy, 5 to 8 minutes. Stir in the 2 tablespoons

of olive oil and 1/2 cup of tepid water.

 

2. In a large bowl, combine the flour with the sugar and salt. Make a

well in the center and pour in the yeast mixture. Using a wooden spoon,

stir slowly to incorporate the dry ingredients into the well. When roughly

half of the flour has been incorporated, add 1/3 cup of cool water. When

the dough becomes too thick to stir, use your hands to fold it from the

side of the bowl toward the center, then flatten it down, repeating the

motion until a ball forms.

 

3. On a lightly floured work surface, knead the dough until smooth and

elastic, about 5 minutes. Transfer the dough to a bowl and cover with

plastic wrap. Let rise at warm room temperature until doubled in bulk,

about 1 hour. Knead the dough for 3 minutes, then let it rest again until

relaxed, about 1 hour.

 

4. Preheat the oven to 400ø. Lightly oil a large rimmed baking sheet. On

a lightly floured work surface, roll the dough into a 14-by-10-inch

rectangle. Transfer the dough to the baking sheet, cover with a towel and

let rise until doubled in bulk, about 30 minutes.

 

5. Using your fingertips, dimple the dough, making indentations all over

the surface. Brush with olive oil, sprinkle with kosher salt and bake for

30 to 35 minutes, or until golden brown. Remove from the oven and drizzle

with additional olive oil if desired. Transfer the focaccia to a wire rack

to cool slightly, then cut into slices or squares and serve.

 

 

 

 

 

 

 

 

Converted by MC_Buster.

 

 

</DirT>

</DirS>

<Srce>

http://www.pathfinder.com/@@0jGsoQUA6hmjeu7o/FoodWine/trecipes/1792.html

</Srce>

<AltS label= " Typist/Poster " source= " MC'd and posted to

Veg-Recipes/MC-Recipe 6/99 by Brenda Adams (adamsfmle) " />

<Note>

This focaccia is soft, tender, cakey and about an inch and a half thick.

 

MAKE AHEAD: The focaccia can be made through Step 3 and refrigerated

overnight. Bring the dough to room temperature before rolling out.

</Note>

</RcpE></mx2>