Strange Texts

The following listing of culinary newsletters, magazines and journals is current as of April 1996.  List compiled by Lynn Kerrigan (PageOne1@aol.com). 5:15 TIMES NEWSLETTER 4791 Dry Creek Rd. Healdsburg, CA 95448 Quarterly newsletter from Timber Crest Farms, the makers of Sonoma Dried Tomatoes is free and features some great recipes and reader shared tips. ADVENTURES  IN DINING PO Box W-1 Carmel, CA 93921 (408) 626-5144 Quarterly glossy magazine. $19 year. Similar to a visitor's guide but for residents as well. Restaurant news plus food/wine articles, chef interviews, cookbook reviews, health tips and restaurant recipes with photos. AHIMSA American Vegan Society PO Box H Malaga, NJ 08328-0908 (609) 694-2887 Quarterly newsletter. 24 pages. 8 « x 11. Subscription: $18 yearly, includes membership. Features total vegetarian recipes, articles, local resource information and sources of vegetarian cookbooks. AIB  RESEARCH DEPARTMENT TECHNICAL BULLETIN Ame...

     MicroCook 1.96 <ASP> is a recipe management program for DOS, but it works great in Windows 3.x and 95. It has very easy to use pull-down menus and editors with full mouse support. With MicroCook you can enter your own recipes, and save them to multiple cookbook / database files. Changing of database is only a few key strokes or mouse click away. You can also move or copy selected recipes between the databases. The number of recipes is only limited by disk space. During entering or import of recipes, duplicate recipe name checking can be turned on as an option.      You can export and import recipes in a ASCII format for easy e-mail transfer and BBS upload/download. Other importable ASCII formats are Meal-Master, MasterCook and Edna's Cookbook. A built- in ASCII editor with macros make editing of ASCII recipes in other formats very easy. This editor is a part of a full file manager where you also can view, copy, move, delete and rena...

Dear In keeping with our tradition of thanking our employees at Thanksgiving time, we will once again be providing a turkey to all of our employees for the holiday. These turkeys will be distributed on  [date] We wish you all a Happy Thanksgiving.

Chocolate Flauta I once was in Tampa, Florida, where there was this best little Mexican restaurant. Well, among other delicious deserts served there, was this strange desert that sounds horrible at first! It's the chocolate flauta, which is, basically, a hershey bar wrapped in a flour tortilla and fried. It really is wonderful -- VERY rich -- so give it a shot. Take one Hershey bar -- or Mr. Goodbar, if you like peanuts. Heat about four inches of oil (not too sure how many cups that is!), and in the process wrap that Hershey bar -- or Mr. Goodbar -- in a warmed tortilla (warmed because when wrapping the bar the tortilla will crack if it's not warmed -- it's not a good thing to have chocolate spilling out into hot oil), and fold all open sides up, fastening it together with toothpicks. Then simply fry it until it is brown. Serve it with vanilla ice cream on top -- it's the best desert! --Paul M. Speir (Puppysgone@aol.com)

ON THE WILD SIDE ALASKA CANNED SALMON RECIPES INTRODUCTION The name 'Alaska' conjures up images of nature at her best-vast expanses of land, majestic mountains, crystal clear waters and fresh air. The wild nature of this scenic land provides the perfect backdrop for many species of wildlife: brown bears, polar bears, eagles, caribou, whales and, importantly, salmon. All the recipes in this book use wild Alaska salmon, caught in the cold waters of the Pacific following their migration from the clear rivers and streams of Alaska. There are 3,000 rivers and 3 million lakes in the state! Once caught it is canned and exported. In the UK and Ireland, Alaska canned salmon can be found in all major supermarkets. Simply look for the words 'USA Salmon' on the lid of the can of your favorite brand of pink or red salmon- it's your assurance of taste, versatility and quality. All of the recipes in this book use red or pink Alaska canned salmon. Red is best used ...