As has been mentioned in previous posts it is suggested that you get both text grabber and prizmo.
Fred Olver ----- Original Message ----- From: Aaron Linson To: [email protected] Sent: Tuesday, March 26, 2013 7:59 AM Subject: Text Grabber or Prizmo? I've been looking at Prizmo and Text Grabber but don't know which one to get. I'm also going to be getting a standscan pro on Friday and just wondering what people on the list have on suggestions with these two apps. I already have text detective and zoom reader. Thanks, Aaron Linson IOS and Android Accessibility Advocate Once an Eagle Always an Eagle On Mar 26, 2013, at 8:44 AM, Anne Robertson <[email protected]> wrote: Hello Sandy, Oh, I love those garlic doves! Cheers, Anne On 26 Mar 2013, at 13:30, Sandratomkins <[email protected]> wrote: This is one of the simplest recipes for stuffing tomatoes. All you have to do'is cut'the tomatoes in half and strew them with flavoured breadcrumbs. No• peeling or seeding is necessary. Just make sure that the tomatoes are cooked through, or you will end up with the sort of tomato that comes with your average provincial hotel breakfast: hard, warm and pitiful. 100 g fresh breadcrumbs 1 bunch flat-leaf parsley, leaves only 4 garlic doves, chopped thinly pared zest of 1 lemon, chopped 6tbsp olive oil 8 large ripe tomatoes, halved salt and freshly ground black pepper Place the breadcrumbs in a food-processor with the parsley, garlic and lemon zest. Process until well blended - the crumbs will turn a lovely green colour - but don't overwork or the mixture will become pasty. Pre-heat the oven to 350°F/i8o°C/gas mark 4. Smear a shallow gratin dish with some of the olive oil and arrange the tomato halves, cut side up, in the dish without crowding, and season with salt and pepper. Carefully spoon the breadcrumbs in little piles over each tomato, trying not to let any fall off. Generously dribble more olive oil over the tomatoes and bake in the oven for 30 to 40 minutes, or until the breadcrumbs have browned and the tomatoes are cooked through. Flash under a pre-heated grill, if necessary, to burnish further. Serve in the dish at room temperature. PLUM TOMATOES WITH ANCHOVIES AND BREADCRUMBS Serves 4 as a snack An idea from Nigel Slater, the Observer's cookery writer, for bringing slightly lacklustre tomatoes to life. 12 plum tomatoes 200 g fresh breadcrumbs 8 anchovy fillets, rinsed and chopped a handful of basil, shredded 2 garlic doves, peeled and crushed 6tbsp olive oil freshly ground black pepper Preheat the oven to 4Z5°F/zzo°C/gas mark 7. Slice the tomatoes in halfhorizontally. Scoop out the seeds into a bowl and reserve. Arrange the tomato halves, skin side down, in an oiled ovenproof dish. Mix the breadcrumbs, anchovies, basil, garlic and 2 (ablespoons of the olive oil into the tomato seeds and jelly. Season with black pepper then heap the stuffing into the tomatoes. Spoon over the remaining olive oii and bake for 20 to 25 minutes until the breadcrumbs are golden and crunchy. :!/ !l/y .^ / ^ ^ ^% ^ R K > s% ' *.f "£ a^w»nj»N» ^ IGKSX*» ^M» Utart » i&Naif?nl«eiK a» l»!lì g%^ ]'li»ll.lL~ Sent from my iPhone -- You received this message because you are subscribed to the "VIPhone" Google Group. To search the VIPhone public archive, visit http://www.mail-archive.com/[email protected]/. To post to this group, send email to [email protected]. To unsubscribe from this group, send email to [email protected]. For more options, visit this group at http://groups.google.com/group/viphone?hl=en. --- You received this message because you are subscribed to the Google Groups "VIPhone" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. 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