Yeah ti is.. What i do is copy and paste but I do put the commas in the message in the subject line. :) In a message dated 3/20/2013 2:11:23 P.M. Eastern Daylight Time, [email protected] writes:
Thanks much for sending the titles of recipes as the subject line! Your efforts have been noticed. Susan -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of [email protected] Sent: Wednesday, March 20, 2013 12:00 PM To: [email protected] Subject: [CnD] Pork Chops With Apples , Sole With Yogurt Dill Sauce , Sparkling Melon Compote Recipes from mama peach Recipes For Wednesday, March 20, 2013 Include: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Pork Chops With Apples The Best Of Cooking With Three Ingredients: Main Dishes Sole With Yogurt Dill Sauce The Betty Crocker Recipe Card Library: Snacks Around The Clock Sparkling Melon Compote ____________________ Recipes For Today: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Pork Chops With Apples 6 pork chops Salt to taste 3 apples, peeled and cored 1/2 cup brown sugar 3 tablespoons flour 2 cups cold water 1/2 cup raisins 1 tablespoon vinegar Fry pork chops until brown on each side. Season to taste. Put into buttered baking dish. Top each with half of apple, cored side up. Sprinkle brown sugar over apples. Brown flour in small pan. Add water and raisins. Bring to a boil, add vinegar. Pour gravy over chops and apples and bake until apples are tender. _____ The Best Of Cooking With Three Ingredients Main Dishes Sole With Yogurt Dill Sauce 1 pound 3 ounces each sole filets 1 cup plain yogurt 1/2 teaspoon dill weed or to taste Saute fish in a non-stick skillet that has been sprayed. Brown on both sides. Mix yogurt with dill weed to taste. Pour over fish and heat. Optional: Serve with lemon wedges. _____ The Betty Crocker Recipe Card Library Snacks Around The Clock Sparkling Melon Compote Scoop balls from 1/2 cantaloupe and 1/2 honeydew melon with ball cutter or 1/2 teaspoon measuring spoon. To serve, divide melon balls among 4 dessert dishes. Top each with 1 scoop lime sherbet; pour about 1/4 cup chilled sparkling catawba grape juice or ginger ale over sherbet. Makes 4 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
