Subj : vDOS
To   : Dave Drum
From : Dale Shipp
Date : Fri Dec 02 2022 00:30:04

 -=> On 12-01-22  05:53,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: vDos was: Vegetarian <=-

 DS> But, what does the F7 do?  Is that a windows thing or a vDos thing?

 DD> The F7 keys acts as it does in Word Perfect and "sreps back" or exits
 DD> the screen in which vDos has opened (Mine opens in "Data Perfect 2.3
 DD> Testdrive")

Since I have never used Word Perfect, I am not familar with that
operation.  I'll have to keep it in mind.

 DD> The first pump of F7 taakes me to the home screen of Data Perfect and
 DD> the second pump brings me to the command prompt for vDos where I see

 "C: => C:\MUNCHER\
 
 C:\>"

 DD> MUNCHER is my Meal Master directory. So the I type in MM and we're off
 DD> to the races and shrink the window to a civilised size.  Bv)=

My version of vDos that I use for Meal Master goes all the way to
opening up MM ready for use.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: New Orleans School of Cooking Red Beans and Rice (old)
 Categories: Testing, Easy, Cajun
      Yield: 6 Servings
 
           SEE NOTE BELOW
      1 lg Onion, chopped
      1 c  Celery, chopped
      3 tb Oil
      2 tb Garlic, minced
      2 tb All purpose seasoning**
      1 lb Red kidney beans (dried)
      3 qt Chicken stock
    1/2 lb Smoked sausage or Ham, diced
      1 ea Bay leaf
    1/2 c  Parsley (optional)
 
  This is the original recipe
  SPECIAL NOTE:
  
  We tested half the above recipe using 6 cups of broth.  This was too
  soupy for our tastes - next time use 4 cups of broth for half of
  recipe or 8 cups for full recipe.
  
  The class we attended the chef used house brand of liquid crab boil,
  but said one could use Zatarains liquid crab boil.
  
  **We used 1 teaspoon of Zatarains Liquid Crab Boil for a half recipe.
  ~ next time we will start off with 1/2 teaspoon for the half or 1
  teaspoon for the full recipe.  It's easier to add more than to take
  away.
  
  
  SCHOOL DIRECTIONS
  Soak beans in water - either overnight or bring beans and water to a
  boil, boil 2 minutes, take off burner, cover, let sit for one hour.
  
  Drain beans and put back in stock pot adding the broth place over low
  heat.
  
  Coat skillet with oil and saute onions, celery, smoke sausage of ham
  for 10 minutes.  Empty pan contents into stockpot with the beans,
  bring up to a boil.
  
  Add garlic, bay leaves and seasoning.  Reduce to a simmer for approx 3
  hours OR until beans are creamy. (Our test batch beans were done in 2
  hours.)
  
  Add more stock if necessary so pot does not become dry.
  
  Stir in parsley if using and serve over cooked rice.
  
  NOTE: We smashed up 1/2 cup of beans and added some potato buds as
  needed to try to make liquid less soupy.  Well experiment some more.
 
MMMMM


.... Shipwrecked in Silver Spring, Maryland. 00:36:48, 02 Dec 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)

.